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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Describe the three roasting methods discussed in this chapter: low-temperature roasting, searing, and high-temperature roasting. When is each used?
  2. True or false: Chicken should be broiled at a lower temperature than steaks. Explain your answer.
  3. What is meant by the term presentation side?
  4. Why is it difficult to cook large chicken pieces by deep-frying? How can this problem be solved?
  5. What are the differences between simmering and poaching as applied to poultry?
  6. Give three reasons for baking dressing in a separate pan rather than stuffing it into roast poultry.

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