Poultry revision gap fill

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Drag and drop the missing words to fill the gaps

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Emmalene Massey

Reino Unido

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Completar Frases Poultry revision gap fillVersión en línea Drag and drop the missing words to fill the gaps por Emmalene Massey 1 Roasting a whole goose - what considerations must be taken ? - Yield - Removal of any excess during preparation - Removal of excess fat during - Use of that fat for other dishes e . g . - Use of ingredients to enhance - Correct before roasting - Ensure the goose is well cooked ( minutes per ) - Monitor throughout the cooking process and accordingly 2 When cutting chicken for saute , what should be considered in terms of portion control ? - Each portion should have a piece of and meat - Each portion should be of - The chicken should be ? 2 to ? 4 kg to give correct portion size - The bird should be cut so there are even sized pieces , , 4 dar k 3 What quality points should be looked for when buying a whole , fresh , raw chicken ? - Good ( not ) - Pale in colour ( with slight bluish tinge ) or slight colour if maize fed - to the touch ( not or sticky ) - Plump and flesh - Breast bone should be - No to the hock - No , bones , clotting or broken 4 Vacuum packing is a good way to preserve raw poultry because . . . . - It removes needed for airborne to - It prevents - It prevents and other 5 Refrigeration is a good way to preserve raw poultry because . . . - It shelf without too much preparation - It slows down growth - It slows down of the flesh - It / retains freshness - The product is kept to us e 6 Shallow frying is an appropriate method to cook a chicken supreme because . . . - Frying develops and - Because it is it will cook and - Dry method of cookery is most suited for cuts - Produces the desired

Completar Frases

Poultry revision gap fillVersión en línea

Drag and drop the missing words to fill the gaps

Roasting a whole goose - what considerations must be taken ?
- Yield
- Removal of any excess during preparation
- Removal of excess fat during
- Use of that fat for other dishes e . g .
- Use of ingredients to enhance
- Correct before roasting
- Ensure the goose is well cooked ( minutes per )
- Monitor throughout the cooking process and accordingly

When cutting chicken for saute , what should be considered in terms of portion control ?
- Each portion should have a piece of and meat
- Each portion should be of
- The chicken should be ? 2 to ? 4 kg to give correct portion size
- The bird should be cut so there are even sized pieces , , 4 dar k

What quality points should be looked for when buying a whole , fresh , raw chicken ?
- Good ( not )
- Pale in colour ( with slight bluish tinge ) or slight colour if maize fed
- to the touch ( not or sticky )
- Plump and flesh
- Breast bone should be
- No to the hock
- No , bones , clotting or broken

Vacuum packing is a good way to preserve raw poultry because . . . .
- It removes needed for airborne to
- It prevents
- It prevents and other

Refrigeration is a good way to preserve raw poultry because . . .
- It shelf without too much preparation
- It slows down growth
- It slows down of the flesh
- It / retains freshness
- The product is kept to us e

Shallow frying is an appropriate method to cook a chicken supreme because . . .
- Frying develops and
- Because it is it will cook and
- Dry method of cookery is most suited for cuts
- Produces the desired

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Poultry revision gap fill

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Poultry revision gap fillVersión en línea

por Emmalene Massey

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