4th Quarter TLE 10 Quiz#2 Lesson 2

Is a particularly versatile meat that is suited to many different methods of cookery. It is important, however, to make sure that the bird you have chosen is suited to the method of cookery for each recipe or cooking style.

( Meat                  Shellfish                Poultry )

This is the common and easiest method of cooking poultry. This may be done in either shallow or deep fat.

( Roasting            Frying                Broiling )

It is an excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavor and truss for a compact shape that is easier to carve.

( Roasting           Braising            Broiling )

  The poultry is cooked over live coal.

( Frying             Broiling               Stewing )

The method is the same as that for braising of other meats. The pieces are sprinkled with flour to coat them .

( Braising              Frying               Broiling )

Poultry of more than a year old should be cooked slowly in water to soften the tough connective tissues.

• Roasting  

• Frying   

• Stewing

There is the best method , if you have time. Keep your chicken off the kitchen counter and in the fridge.

• Cold Water   

• Refrigerator

• Microwave

  Place chicken in its original wrap or watertight plastic bag in cold water; change water every 30 minutes.

• Cold Water

• Refrigerator 

• Microwave

For quick-thawing of chicken, use the microwave.. Thawing time varies according to the form in which chicken is frozen.

• Cold Water

• Refrigerator  

• Microwave

Garnishes are the finishing touches added to meals. Their purpose is to enhance the visual appeal of the dish, to give  “a little bit extra.”

• Garnishing   

• Cooking   

• Frying