Write FACT if the statement is correct and write BLUFF if the statement is incorrect
_____1. Basting can be done to improve the palatability of lean poultry meat _____2. The moist heat cooking method is usually reserved for young tender poultry _____3. Cooked poultry should be eaten immediately or refrigerated if not consumed because of its susceptibility to microbial growth _____4. Stuffing of turkey and chickens should be done immediately to high heat _____5. The best cooking temperature for poultry is at moderate to high heat _____6. Dry heat is suitable for mature or older birds _____7. Poultry like meat may be cooked by either dry or moist heat method the choice of method depends mainly upon the age of the bird instead of location of the part in the carcass as in the case of meats _____8. Mature birds are best cooked using moist heat _____9. Food contamination is a serious public health problem resulting in foodborne diseases that effect many people every year _____10. Awareness of potential sources of food contamination is an important component of good nutrition and good health
