WorksheetsPoultry formative 2
Total questions: 6
Worksheet time: 6mins
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.
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
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
Reorder the following cooking methods by time taken, starting with the fastest on the left.
Stir frying
Shallow frying
Roasting
Braising
