Questions for Discussion

Describe the three roasting methods discussed in this chapter: low-temperature roasting, searing, and high-temperature roasting. When is each used?

True or false: Chicken should be broiled at a lower temperature than steaks. Explain your answer.

What is meant by the term presentation side?

Why is it difficult to cook large chicken pieces by deep-frying? How can this problem be solved?

What are the differences between simmering and poaching as applied to poultry?

Give three reasons for baking dressing in a separate pan rather than stuffing it into roast poultry.