Preparation of Animal Products: Fish and Poultry Carcass

24 Grade 8 Agriculture questions on Preparation of Animal Products: Fish and Poultry Carcass, with worked marking schemes. 24 questions are available on this topic in full.

1. Question 1

   1 mark

   A fishmonger at a lakeside market prepares fresh tilapia for customers. Which step is necessary to clean the fish before cooking?

   A. Leaving the scales and gut intact

   B. Removing the scales, gutting and washing the fish

   C. Drying it whole in the sun for a week

   D. Wrapping it in plastic without cleaning

   (1 mark)

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2. Question 2

   1 mark

   After slaughtering a chicken, the bird is dipped in hot water. The MAIN purpose of this step is to:

   A. Make plucking of feathers easier

   B. Cook the chicken completely

   C. Add salt to the meat

   D. Remove the internal organs

   (1 mark)

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3. Question 3

   1 mark

   When preparing a fish for cooking, the process of removing the scales, gut and gills is known as:

   A. Filleting the fish only

   B. Dressing the fish

   C. Salting the fish

   D. Smoking the fish

   (1 mark)

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4. Question 4

   4 marks

   A learner is asked to dress a fish before cooking it for a family meal. (a) Arrange the following steps in the correct order: gutting, scaling, washing, removing the gills. (2 marks) (b) State two hygiene precautions the learner should observe during the process. (2 marks)

   (4 marks)

   Marking scheme

   (a) Correct order (2 marks for full correct order; 1 mark if one out of place): scaling, removing the gills, gutting, washing. (b) Any two (1 mark each): wash hands before and after handling; use clean knife/utensils and clean water; use a clean cutting surface; dispose of the guts/waste properly; keep raw fish away from cooked food.

5. Question 5

   1 mark

   Which traditional method of preserving fish and poultry meat uses heat and smoke from a fire?

   A. Canning

   B. Refrigeration

   C. Smoking

   D. Salting only

   (1 mark)

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6. Question 6

   4 marks

   Describe the procedure of preparing a slaughtered chicken carcass from scalding to washing, ready for cooking. (4 marks)

   (4 marks)

   Marking scheme

   Award 1 mark for each correct step in sequence (max 4): scald/dip the carcass in hot water to loosen feathers; pluck/remove all the feathers; cut open and eviscerate (remove internal organs/guts) carefully; wash the carcass thoroughly with clean water. (Additional acceptable step: singe fine hairs; cut into portions.)

7. Question 7

   1 mark

   Rubbing salt on fish before drying it in the sun helps preservation MAINLY by:

   A. Adding colour to the fish

   B. Increasing the water content of the flesh

   C. Drawing out moisture and slowing microbial growth

   D. Making the fish heavier

   (1 mark)

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8. Question 8

   1 mark

   A family in Kisumu buys fresh tilapia from the lakeshore. When preparing the fish, the learner is told to remove the scales and the gills and gut the fish before cooking. Why is it important to gut the fish soon after purchase?

   A. To make the fish heavier

   B. To remove the intestines that cause quick spoilage

   C. To add scales back later

   D. To increase the number of bones

   (1 mark)

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9. Question 9

   6 marks

   A Grade 8 learner is helping to prepare a freshly slaughtered chicken at home so that the meat can be cooked for the family.

   (a) Arrange the following steps in the correct order by writing them out in sequence: defeathering, evisceration (removing internal organs), bleeding, scalding. (2 marks)

   (b) Explain why scalding is done before defeathering. (2 marks)

   (c) State TWO hygiene measures the learner should observe while preparing the carcass. (2 marks)

   (6 marks)

   Marking scheme

   (a) Correct order (2 marks; award 2 for fully correct, 1 if one pair is misplaced): 1. Bleeding 2. Scalding 3. Defeathering 4. Evisceration (removing internal organs). (b) Reason for scalding before defeathering (2 marks): the carcass is dipped in hot water (scalding), which loosens the feathers from the skin/follicles. This makes the feathers come out easily and quickly during plucking without tearing the skin. (c) Hygiene measures (any TWO, 1 mark each): - Wash hands and use clean knives, basins and working surfaces. - Remove the intestines carefully without bursting them to avoid contaminating the meat. - Wash the carcass with clean water after evisceration. - Dispose of waste (feathers, offal) properly; keep the meat covered and cool/refrigerated until cooked.

10. Question 10

    3 marks

    Explain three reasons why proper preparation and handling of fish and poultry products in the home is important. (3 marks)

    (3 marks)

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11. Question 11

    4 marks

    A Grade 8 learner has been asked to clean and prepare a freshly slaughtered tilapia fish for cooking at home.

    (a) Arrange the following preparation steps in the correct order by writing the letters: A - Wash the fish in clean water; B - Remove the scales; C - Cut open the belly and remove the intestines (gutting); D - Remove the gills. (2 marks)

    (b) State TWO signs the learner would check to confirm that the tilapia is fresh before preparing it. (2 marks)

    (4 marks)

    Marking scheme

    (a) Correct order: B, C, D, A. (i.e. remove the scales, cut open and gut, remove the gills, then wash in clean water.) (2 marks - award 2 for fully correct sequence, 1 for one transposition. Accept removing the gills together with gutting as a reasonable variation.) (b) Any TWO signs of freshness (1 mark each): - Bright, clear (not sunken or cloudy) eyes. - Bright red gills (not pale or brownish). - Firm, elastic flesh that springs back when pressed. - Shiny, moist scales firmly attached to the body. - Fresh, mild smell (not a strong, foul/rotten odour).

12. Question 12

    1 mark

    When smoking fish for preservation, the fish should FIRST be:

    A. Cleaned, gutted and sometimes salted

    B. Coated with soil

    C. Left whole and unwashed

    D. Soaked in cold water for days

    (1 mark)

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13. Question 13

    1 mark

    Which tool is MOST appropriate for cutting a dressed chicken into portions?

    A. A garden fork

    B. A pair of pliers

    C. A wooden spoon

    D. A clean sharp knife

    (1 mark)

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14. Question 14

    1 mark

    A learner keeps freshly dressed fish in a refrigerator before cooking. Refrigeration preserves the fish by:

    A. Adding moisture to the flesh

    B. Increasing enzyme activity in the flesh

    C. Killing all microorganisms permanently

    D. Lowering the temperature to slow the growth of spoilage microorganisms

    (1 mark)

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15. Question 15

    1 mark

    Which sign shows that a fish is FRESH and safe to prepare for a meal?

    A. Slimy flesh that stays dented when pressed

    B. Sunken dull eyes and a strong bad smell

    C. Bright red gills and firm flesh that springs back when pressed

    D. Loose scales and a swollen belly

    (1 mark)

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16. Question 16

    1 mark

    Evisceration of a slaughtered chicken refers to:

    A. Cutting the meat into pieces

    B. Washing the carcass with salt

    C. Removing the feathers

    D. Removing the internal organs (guts)

    (1 mark)

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17. Question 17

    5 marks

    Fish is a highly perishable animal product. (a) Explain two reasons why fish spoils quickly. (2 marks) (b) State three methods that can be used to preserve fish in a Kenyan home. (3 marks)

    (5 marks)

    Marking scheme

    (a) Any two (1 mark each): high moisture/water content in the flesh; presence of enzymes/bacteria that act quickly; soft tender flesh easily attacked by microorganisms; warm climate encourages spoilage. (b) Any three preservation methods (1 mark each): smoking; sun-drying; salting; refrigeration/freezing; deep frying; canning.

18. Question 18

    4 marks

    During a practical lesson, learners are to check whether poultry meat is safe before cooking. State three signs of wholesome (good quality) poultry meat and one sign of spoiled poultry meat. (4 marks)

    (4 marks)

    Marking scheme

    Three signs of good/wholesome poultry meat (1 mark each): fresh/pleasant smell; firm flesh; normal pink/pale colour; clean surface free of slime; no discolouration or bruises. One sign of spoiled meat (1 mark): bad/off smell; slimy/sticky surface; greenish or dull discolouration; soft flesh that does not spring back.

19. Question 19

    1 mark

    Why should fish be prepared and cooked or preserved soon after harvesting?

    A. Fish cannot be preserved by any method

    B. Fish scales grow back if left too long

    C. Fish becomes tastier only after several days

    D. Fish spoils very quickly because its flesh is highly perishable

    (1 mark)

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20. Question 20

    1 mark

    To reduce contamination when dressing a poultry carcass, a learner should:

    A. Prepare the meat with dirty hands to save time

    B. Use the same knife on the floor and the meat

    C. Wash hands and use clean utensils and a clean surface

    D. Leave the intestines mixed with the meat

    (1 mark)

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21. Question 21

    1 mark

    A learner is helping prepare a freshly slaughtered chicken for cooking. After plucking the feathers, what is the correct next step before cutting the carcass into pieces?

    A. Removing the internal organs (evisceration)

    B. Soaking it in cooking oil overnight

    C. Adding salt and storing in the sun

    D. Re-attaching the feathers

    (1 mark)

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22. Question 22

    1 mark

    The correct order of preparing a poultry carcass after slaughter is:

    A. Washing, cooking, plucking, scalding

    B. Scalding, plucking, evisceration, washing

    C. Plucking, washing, scalding, cooking

    D. Evisceration, scalding, plucking, drying

    (1 mark)

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23. Question 23

    1 mark

    A cut of fish taken from the side of the body, free of bones, is called a:

    A. Scale

    B. Gut

    C. Fillet

    D. Gill

    (1 mark)

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24. Question 24

    1 mark

    A Grade 8 learner is helping prepare a freshly slaughtered chicken at home. After plucking the feathers, the next important step before cooking is to remove the internal organs. What is this step of removing the internal organs called?

    A. Singeing

    B. Evisceration (gutting)

    C. Trussing

    D. Marinating

    (1 mark)

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