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Worksheets710 Prepare and cook Poultry Dishes
Total questions: 15
Worksheet time: 8mins
What is this common cut of chicken?
Breast
Drumstick
Thigh
Leg
What is this common cut of chicken?
Breast
Fillet
Supreme
Goujon
What is this common cut of chicken?
Cubes
Minced
Breast
Supreme
What is this common cut of chicken
Dice
sauté
escalope
thigh
What is one of the advantages of using cooling as a method of preserving poultry?
Increases shelf life and is ready to use
Lasts longer but requires defrosting
Adds flavor and changes texture
What are the benefits of storing poultry in the refrigerator?
Stops it from cooking
Keeps it fresh.
Slows down bacterial growth and slows down meat decomposition
Removes all oxygen
Vacuum packaging removes "BLANK", necessary for the growth of airborne bacteria
(a)
What is the maximum legal temperature for storing a chicken pie in the cold?
3C
5C
6C
8C
What is the maximum time you can keep a chicken pie cold?
2 hours
4 hours
6 hours
3 days
Why is pan-frying a good method for cooking chicken fillet?
Develops flavor/color.
It is a lean piece of meat, so it cooks quickly/evenly
Develops flavor WITHOUT color.
Low temperature and slow cooking to break down collagen and fat
Develops flavor WITHOUT color.
It is a lean piece of meat, so it cooks quickly/evenly
Develops flavor/color
Low temperature and slow cooking to break down collagen and fat
How many edible pieces do you get when you cut a chicken for sauté?
4
6
8
10
How many white pieces of chicken do you get when preparing chicken for frying?
2
4
6
8
How many dark meat pieces do you get when you prepare a chicken for frying?
2
4
6
8
What should each portion consist of when you have prepared chicken for frying?
1 piece on each plate
all white meat on one
2 white and 2 dark meats per portion
1 white and 1 dark meat per portion
What size should the chicken be when preparing for roasting (to get 4 servings)?
500g-750g
1kg - 1.25kg
1.5kg-1.75kg
2kg-2.25kg
