What techniques are used for seasoning and basting roast poultry?

What are the factors to consider when determining the temperature at which to roast poultry?

What are the steps in the procedure for range-top smoke roasting?

What poultry items are best suited to broiling and grilling?

What are four ways to give flavor variety to broiled and grilled poultry?

What poultry items are best for sautéing?

What is the difference between sautéing and pan frying, when applied to poultry?

What poultry items are best for deep frying? At what temperature should they be fried?

What are the differences between simmering and poaching? Describe each procedure as it is applied to poultry items?

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?

What are the steps in the basic procedure for making classic fricasses?