Overcooking poultry
A) results in a bird that is more flavorful.
B) means that there is no need for basting.
C) causes the flesh to become dry, tough, and stringy.
D) results in a characteristic "warmed-over" flavor caused by the breakdown of fat.

Question

Quizplus · Accepted Answer

Overcooking poultry causes the flesh to lose moisture, making it dry, tough, and stringy. This is because the heat breaks down the proteins and evaporates the moisture within the meat.

Overcooking Poultry