Campylobacter & Foodborne Illness
This bacterium can be found in raw or undercooked poultry and can cause infection
A. Salmonella
B. Campylobacter
C. E. coli
D. Listeria
B. Campylobacter
This common mistake is when you leave food out too long without chilling it.
A. Cross-contamination
B. Failure to properly refrigerate food
C. Overcooking
D. Using too much salt
B. failure to properly refrigerate food
This type of heat is best for young birds because their meat is tender.
A. Moist heat
B. Dry heat
C. Low heat
D. Microwave heat
B. dry heat
The first step to fabricate chicken: cut along this part of the chicken. A. Thigh
B. Wing
C. Breastbone / center of breast
D. Drumstick
C. the breastbone/center of the breast
Tinola, sinampalukang manok, and manok na pinaupô use this cookingA. Dry heat
B. Moist heat
C. Air frying
D. Broiling
B. moist heat cooking
Miller Fisher Syndrome may be triggered by this foodborne bacteria commonly found in chicken liver parfait.Al
A.Campylobacter B.Staphylococcus
C. Norovirus D.Clostridium
A. Campylobacter
This occurs when cooked foods touch equipment that has not been cleaned properly.
A. Food oxidation
B. Freezer burn
C. Cross-contamination
D. Marination
C. cross-contamination
To prevent microbial contamination, stuffing should be done at this time.
A. A day before cooking
B. After roasting
C. Immediately before roasting
D. While marinating
C. immediately before roasting
This small, thin piece of meat under the breast can be pulled out during fabrication.
A. Tenderloin
B. Wingtip
C. Gizzard
D. Rib meat
A. tenderloin
This method uses high heat from above or below, usually in an oven.A. Boiling
B. Steaming
C. Dry heat cooking
D. Poaching
C. dry heat cooking
Name two ways people can get infected with Campylobacter aside from eating raw poultry.
A. Eating candy and soft drinks
B. Contact with animals or drinking untreated water
C. Touching plastic containers
D. Breathing cold air
B. eating contaminated produce/meat/seafood, contact with animals, or drinking untreated water
This cause of spoilage happens when food is not reheated to kill bacteria.
A. Overmixing
B. Failure to reheat foods to bacteria-killing temperature
C. Using old seasoning
D. Washing meat
B. failure to reheat foods to a temperature that kills bacteria
This cooking position for roasting creates a juicier product.
A. Breast-side up
B. Breast-side down
C. Sideways
D. Legs tied under the wings
B. breast-side down
To remove the leg quarter, you must cut toward this part before circling down A. Neck
B. Backbone
C. Wing joint
D. Keel bone
B. backbone
Older birds need this type of cooking first before applying dry heat.
A. Microwave
B. Moist heat
C. Air frying
D. Broiling
B. moist heat cooking