G10 Cook Poultry and Game Dishes

Question 1

The fat distribution and maturity of the fowl affect the
quality of the product. Mature birds are best cooked using
moist heat. Dry heat is suitable for young birds.

Question 2

The best cooking temperature for poultry is at low to
moderate heat. This temperature range produces a more
flavorful and tender product. This also minimizes nutrient
loss and shrinkage of meat.

Question 3

To prevent the risk of microbial contamination, stuffing
of turkey and chickens should be done immediately before
roasting. It is best not to fill the cavity completely as this
will prevent the poultry from being thoroughly cooked.

Question 4

Because of its susceptibility to microbial growth, cooked
poultry should be eaten immediately or refrigerated if not
consumed. Leftover stuffing should be stored separately to
prevent contamination.

Question 5

Because poultry meat is pale-colored, it is best to employ

dry heat cooking with fat for a brown color.

Question 6

When roasting chicken, cuts should be placed with the

breast-side down to produce a juicier and tenderer product.

Question 7

To improve the palatability of lean poultry meat, basting

can be done.

Question 8

Poultry Cookery

Answer 8

1. Moist Heat Method

2. Dry Heat Method

Question 9

fabricate

Question 10

debone