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| Pregunta | Respuesta |
| What techniques are used for seasoning and basting roast poultry? | 1. Seasonings and, if desired, a little mirepoix or a boquet garni should be placed inside the cavity. When roasting whole birds, you need to season the skin only if it is to be served and eaten, as the seasonings will not penetrate the skin. |
| What are the factors to consider when determining the temperature at which to roast poultry? | 1. Low-temperature roasting is best for large items such as turkeys an capons. It results in a tender, juicy product. Large turkeys may be roasted at 250 - 325. For most operations, however, cooking times at the lower end of this range are too long. In addition, if a turkey is stuffed, it is not advisable to roast it at a very low temperature because the interior temperature will take too long to rise, providing a good breeding ground for bacteria. |
| What are the steps in the procedure for range-top smoke roasting? | 1. Collect all equipment and food supplies. 2. Place a layer of fine hardwood chips or shavings on the bottom of a hotel pan. Disposable pans may be used for light smoking. 3. Place a rack in the pan over the chips and lay the seasoned food items on the rack. |
| What poultry items are best suited to broiling and grilling? | Tender, young poultry items may be cooked on the grill or broiler. Use lower temperatures than for meats. The outside can be burned easily before the inside is cooked through. Poultry skin, in particular, browns and then burns very easily. For quantity production, broiled chicken is sometimes finished in the oven on sheet pans, preferably on racks. |
| What are four ways to give flavor variety to broiled and grilled poultry? | 1. Marinate the poultry or rub it with seasonings before cooking. 2. Baste with seasoned butter, marinade, or other flavorings during broiling. 3. Serve with an appropriate sauce or seasoned butter. |
| What poultry items are best for sautéing? | 1. Boneless chicken breasts, thin slices of turkey breasts, and other quick cooking items are ideal for sautéing. 2. Larger items such as bone - in chicken cut into eighths, must be cooked to lower heat if they are to cook to doneness by sautéing because they need longer cooking times. |
| What is the difference between sautéing and pan frying, when applied to poultry? | 1. Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness. 2. About 1/4 inch or more of fat is needed in the pan to pan-fry chicken. 3. The side that will face up on the plate should be browned first for best appearance. |
| What poultry items are best for deep frying? At what temperature should they be fried? | Pieces from small chickens are best for deep-frying. Larger pieces require such a long cooking time that the surface may brown too much. If necessary, fried items may be finished in the oven. Fry chicken at 325 - 350 for even cooking. |
| What are the differences between simmering and poaching? Describe each procedure as it is applied to poultry items? | Simmering 1. The simmering method is used to cook fowl and other tough items that require long cooking in moist heat to be made tender. Cooking time is about 2 1/2 hours. 2. The cooking liquid is usually water seasoned with salt and, most often mirepoix and herbs as well. |
| What is a classical saute, and why does it sometimes become a braised item rather than a sauted one? How would cook the item if you wanted it to be a true saute rather than a braise? | If you review the procedure for sautéing meats, you will see that if the product is not completely cooked when browned in step 6 and then finished by simmering it in the sauce in step 11, the result is a braised item. This procedure is sometimes used for classical "sautes", which then become braised rather than true sautes. |
| What are the steps in the basic procedure for making classic fricasses? | 1. Collect all equipment and food supplies. 2. Prepare the meat for cooking, as required. 3. Add the fat to the pan and heat over moderated heat. 4. Add the meat to the fat and sear it gently on all sides, but do not brown it. |
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