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Poultry fundamentals Questions with correct Answers 100% correct
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Poultry fundamentals
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Poultry fundamentalsThe bones from all types of poetry can be used to make stock - answer True
What is the sickness primary reason for slicing or pounding chicken breast to even out
the thickness - answer To promote even cooking
Fresh poultry should not have any off odour - answer True
The leg me a poetry contains plenty of fat connective tissue and collagen which makes
a lease flavorful part of the bird - answer False
The white meat breast of poultry Pacifically you can chicken and turkey should only be
cooked medium to prevent it from drying out - answer False
Birds that have the capability to fly longer distances will typically have white breast meat
- answer False
If you only have one cutting board which list below identifies the best order into watched
her ingredients for dish - answer Onions tomatoes raw poultry
Which part of poetry will naturally cook the fastest - answerPicture a
Which of the following cooking methods is suited for of the leg me of Poultry - answerAll
of the above
To speed fine frozen poultry should be thawed at room temperature - answerFalls
The main difference between white and dark meat and poultry depends on - answerThe
amount of exercise a particular muscle gets
What gives me it's dark red pigment and more pronounced flavour in myoglobin -
answerTrue
The breast meat and poultry is most flavourful part of the bird especially when boneless
and skinless due to the low amounts of fat connective tissue and collagen -
answerFalse
If you plan to store poetry in the refrigerator for up to two days it should be - answerAll
of the above
Poultry wings benefit from moist heat cooking only - answerFalse
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