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Which of the following principles is not included in cooking poultry and game dishes?

A.) Mature birds are best cooked using moist heat. Dry heat is suitable for young birds.

B.) The best cooking temperature for poultry is at high to moderate heat.

C.) It is best to employ dry heat cooking with fat for a brown color, because poultry meat is pale-colored,

D.) Basting can be done to improve the palatability of lean poultry meat.

Sagot :

Shatamz10idn

Answer:

A.

Explanation:

hope it helps you

btw brainliest me plss

Leonorelleineidn

Answer:

D

but I'm not sure kasi lahat ng nasa choices kasali sa principle of Poultry Cookery

Principles of Poultry Cookery

1. Fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best cooked using moist heat. Dry heat is suitable for young birds.

2. The best cooking temperature for poultry is at low to moderate heat.

3. To prevent the risk of microbial contamination, stuffing of turkey and chicken should be done immediately before roasting.

4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination.

5. Because poultry meat is pale- colored, it is best to employ dry heat cooking with fat for a brown color.

6. When roasting a chicken, cuts should be placed with the breast-side down to produce a juicier and tender product.

7. To improve the palatability of lean poultry meat, basting can be done.

ihope it helps:)

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