Questions for Discussion

Appears in

Published 2014

Why are hens or fowl not roasted in commercial kitchens?
Why is the breast section so often dry when whole chickens and turkeys are roasted? Can you suggest ways to remedy this problem?
Give a brief description of each of the following classes of poultry. Be sure to mention relative tenderness and approximate size.

Capon Roaster Yearling turkey

Roaster duckling Young tom turkey Hen or fowl

Broiler/fryer Rock Cornish hen
How should fresh and frozen poultry be stored?
Describe five methods for determining doneness in poultry items.
What is the purpose of trussing poultry?
Why are most game birds better if not cooked until well done?

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