Which of the following is most likely to be a problem when roasting poultry?
A) making sure that the breast is not undercooked
B) cooking the legs to doneness without overcooking the breast
C) overcooking the dark meat and undercooking the white meat
D) finding a cooking method that will tenderize free-range poultry
Correct Answer:
Verified
Q15: There will be more connective tissue in
Q16: Which of the following sets of words
Q17: Free-range chickens _.
A) eat outdoors
B) are allowed
Q18: Myoglobin is _.
A) a type of protein
Q19: A primary difference between "light meat" and
Q21: Which of the following is not a
Q22: The shape of the carcass; the amount
Q23: Which of the following terms for classifying
Q24: Which of the following is a ratite?
A)
Q25: A partridge, ready for roasting, weighs about
A)
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