If you were cooking a __________, you would you not need to baste it while it cooked.
A) duck
B) goose
C) both duck and goose
D) neither duck nor goose
Correct Answer:
Verified
Q6: Chicken is usually broiled
A) at a lower
Q7: The part of a chicken most appropriate
Q8: The first step in braising poultry is
A)
Q9: The breast meat of chicken and turkey
Q10: When seasoning and basting poultry, it is
Q12: Which of the following combinations of roasting
Q13: _ may be successfully "flash roasted" at
Q14: Because chicken is a lean and tender
Q15: Which of the following is not true
Q16: When deep-frying chicken, it is important to
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