IDNStudy.com, ang iyong mapagkukunan ng mabilis at eksaktong mga sagot. Hanapin ang impormasyon na kailangan mo nang mabilis at madali sa pamamagitan ng aming komprehensibo at eksaktong platform ng tanong at sagot.
Sagot :
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:)
Maraming salamat sa iyong aktibong pakikilahok. Magpatuloy sa pagtatanong at pagbahagi ng iyong mga ideya. Sama-sama tayong lumikha ng isang mas matibay at produktibong komunidad ng kaalaman. Sa IDNStudy.com, kami ay nangako na magbigay ng pinakamahusay na mga sagot. Salamat at sa muling pagkikita.