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Poultry
| Question | Answer |
|---|---|
| What are the principles for cooking poultry and what happens when they are not followed? | Low temperatures and careful timing - if not can make it tough, dry and flavorless |
| How can you test poultry for doneness? | Using a meat thermometer - bone in =180 degrees; boneless 170 degrees |
| List the dry heat methods often used for cooking poultry. | roasting, broiling, grilling, frying, baking |
| List the moist heat methods often used for cooking poultry. | braising and stewing |
| What does trussing a bird accomplish? | prevents the wing and leg tips from over-browning and makes the bird easier to handle |
| If a bird is to be stuffed, when should this be done? Why? | right before bird goes in the oven to prevent harmful bacteria which can cause food-borne illness |
| What temperature should stuffing packed into the cavity of a bird reach? | 165 degrees |
| Why should roasted poultry stand 10-15 minutes before it is carved? | it will be easier to carve |
| How can you prevent the breast of a large bird from over-browning? | can make a tent out of aluminum foil and cover t he breast when it's about half cooked |
| How do cooking bags shorten cooking time? | uses steam to help cook the bird |
| How far from the heat source should poultry be broiled? | 4 - 5 inches |
| How long will it take chicken to broil? | 40 minutes |
| What type of heat should be used when grilling poultry? | bone-in = indirect heat boneless = direct heat |
| What are the advantages of partially cooking poultry in a microwave oven before grilling? | ensures grilled poultry is thoroughly cooked and shortens cooking time |
| How is poultry prepared for frying? | roll pieces in flour, egg and bread crumbs or dip them in batter. |
| How deep should the fat be for frying chicken? | 1/2 inches |
| What is another name for oven-frying? | baking |
| How can you help braised poultry develop a crisp crust? | uncover the pan for the last 10 minutes of cooking |
| What ingredients can be added to flavor poultry during stewing? | carrots, celery & seasoning for flavor |
| How might stewed poultry be used? | cooled stewed meat from the bone for use in soups and casseroles |
| List three benefits of using a microwave oven for preparing poultry. | defrost; partially cook; fully cook |
| How should drumsticks be arranged to ensure even cooking in a microwave oven? | spokes of a wheel - meaty ends towards the outside of the dish |
| When should you thaw frozen poultry? | before cooking, leave in original wrapper |
| How can frozen poultry be thawed quickly? | wrap poultry in tightly closed plastic bag, place in sink full of cold water and change water every 30 minutes. |
| What is the advantage of boning chicken yourself? | save money |
Created by:
mccoykim