Poultry formative 2

Trussing is a method of ​ (a)   a whole chicken before roasting. Barding is when the chicken is wrapped in ​ (b)   e.g. lardo or bacon. A chicken can be ​ (c)   before trussing to impart flavour.

• tying up
• fat
• stuffed
• cooking
• foil
• broken down

How does pot roasting differ from oven roasting? (Pot roasting is a method of roasting whereby the meat is placed in the oven within a lidded pot with aromatics and a little liquid.)

• The meat cooks slower and takes longer to colour.

• There is no convection as there is no movement of hot air.

• It is suitable for tougher joints of meat.

• It is a quicker method of cooking.

What is the French word for 'in paper'?

• En papillote

• En pomplamouse

• En peepee

• En paper

Answer explanation

En papillote is a method of cooking whereby the meat or fish is wrapped in a paper parcel before baking. It is a gentler way of cooking and doesn't require fat.

Why might we choose to shallow fry a prime cut of chicken, e.g. supreme? There are 4 correct answers.

• Cooks quick and even.

• Dry method of cooking.

• Texture

• Colour and flavour

• Allows fat and sinews to break down slowly.

A chicken cut for saute requires 8 pieces (4 white, 4 dark). Each portion should be equal and suitably sized. How large should the whole chicken be?

• 500g - 1kg

• 1.5kg - 1.75kg

• 2kg - 2.5kg

• 4kg - 5kg

Answer explanation

A chicken should ideally be between 1.5kg and 1.75kg when preparing cuts for saute. Each portion should be equal and have one white and one dark piece.

Reorder the following cooking methods by time taken, starting with the fastest on the left.

• Braising

• Stir frying

• Roasting

• Shallow frying