Roasting
Growth
Quality
Dry
Moist
Refrigerated
Poultry
Palatability
Tenderer
Cooking
1. When roasting chicken, cuts should be placed with the breast-side down
to produce a juicier and
product.
2. Basting can be done to improve the
of lean poultry meat.
heat cooking with fat for a brown color is best to poultry meat.
4. The best cooking temperature for
is at low to moderate heat.
S. favorable to bacterial
the prolonged exposure to
temperatures
6. Mature birds are best cooked using
heat.
7. no further
were receive in raw, contaminated ingredients
incorporated into foods
8. The fat distribution and maturity of the fowl affect the
of the
product.
if not
9. Cooked poultry should be eaten immediately or
consumed.
10. Stuffing of turkey and chickens should be done immediately before
Growth
Quality
Dry
Moist
Refrigerated
Poultry
Palatability
Tenderer
Cooking
1. When roasting chicken, cuts should be placed with the breast-side down
to produce a juicier and
product.
2. Basting can be done to improve the
of lean poultry meat.
heat cooking with fat for a brown color is best to poultry meat.
4. The best cooking temperature for
is at low to moderate heat.
S. favorable to bacterial
the prolonged exposure to
temperatures
6. Mature birds are best cooked using
heat.
7. no further
were receive in raw, contaminated ingredients
incorporated into foods
8. The fat distribution and maturity of the fowl affect the
of the
product.
if not
9. Cooked poultry should be eaten immediately or
consumed.
10. Stuffing of turkey and chickens should be done immediately before
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ANSWER:
1. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and Tenderer product.
2. Basting can be done to improve the Roasting of lean poultry meat.
3. Moist heat cooking with fat for a brown color is best to poultry meat.
4. The best cooking temperature for Poultry is at low to moderate heat.
5. favorable to bacterial Refrigerated the prolonged exposure to temperatures.
6. Mature birds are best cooked using Dry heat.
7. No further Quality were receive in raw, contaminated ingredients incorporated into foods.
8. The fat distribution and maturity of the fowl affect the Qrowth of the product.
9. Cooked poultry should be eaten immediately or Palatability If not consumed.
10. Stuffing of turkey and chickens should be done immediately before Cooking.
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