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Poultry revision gap fill

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Poultry revision gap fill

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Created by

Emmalene Massey
Emmalene Massey
United Kingdom

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Poultry revision gap fill
 

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Poultry revision gap fillOnline version

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by Emmalene Massey
1

Roasting a whole goose - what considerations must be taken ?
- Yield
- Removal of any excess during preparation
- Removal of excess fat during
- Use of that fat for other dishes e . g .
- Use of ingredients to enhance
- Correct before roasting
- Ensure the goose is well cooked ( minutes per )
- Monitor throughout the cooking process and accordingly

2

When cutting chicken for saute , what should be considered in terms of portion control ?
- Each portion should have a piece of and meat
- Each portion should be of
- The chicken should be ? 2 to ? 4 kg to give correct portion size
- The bird should be cut so there are even sized pieces , , 4 dar k

3

What quality points should be looked for when buying a whole , fresh , raw chicken ?
- Good ( not )
- Pale in colour ( with slight bluish tinge ) or slight colour if maize fed
- to the touch ( not or sticky )
- Plump and flesh
- Breast bone should be
- No to the hock
- No , bones , clotting or broken

4

Vacuum packing is a good way to preserve raw poultry because . . . .
- It removes needed for airborne to
- It prevents
- It prevents and other

5

Refrigeration is a good way to preserve raw poultry because . . .
- It shelf without too much preparation
- It slows down growth
- It slows down of the flesh
- It / retains freshness
- The product is kept to us e

6

Shallow frying is an appropriate method to cook a chicken supreme because . . .
- Frying develops and
- Because it is it will cook and
- Dry method of cookery is most suited for cuts
- Produces the desired

 
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