TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 13 - Gisslen

This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;. | Chapter 13 Cooking Poultry and Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Remember that poultry items are almost always cooked well done (except for squab and game birds). Seasonings and, if desired, a little mirepoix or a bouquet garni should be placed inside the cavity. Roasting and Baking Seasoning and Basting When roasting whole birds: Season the skin only if it is to be served and eaten. Seasonings will not penetrate the skin. Roasting and Baking Seasoning and Basting Oil the skin before roasting to help in browning and to protect against drying. Skin may be basted with fat during roasting. This is unnecessary if the bird is roasted breast down (and turned breast up just at the end of the roasting period to brown). Roasting and Baking Seasoning and Basting Basting is beneficial for large turkeys. Baste every 20 to 30 minutes. Too frequent basting results in the loss of a great deal of heat from the oven due to frequent .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking poultry
• Game birds
• Muscle tissue
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking equipment
• Steam equipment
• Professional kitchen