Questions for Discussion

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

  1. Why are hens or fowl not roasted in commercial kitchens?

  2. Why is the breast section so often dry when whole chickens and turkeys are roasted? Can you suggest ways to remedy this problem?

  3. Give a brief description of each of the following classes of poultry. Be sure to mention relative tenderness and approximate size.

    Capon

    Roaster duckling

    Broiler/fryer

    Roaster

    Young tom turkey

    Rock Cornish hen

    Yearling turkey

    Hen or fowl

  4. How should fresh and frozen poultry be stored?

  5. Describe five methods for determining doneness in poultry items.

  6. What is the purpose of trussing poultry?

  7. Why are most game birds better if not cooked until well done?