Poultry revision gap fill

À propos de cette activité

Drag and drop the missing words to fill the gaps

Créé par

Emmalene Massey

United Kingdom

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Compléter Poultry revision gap fillVersion en ligne Drag and drop the missing words to fill the gaps par Emmalene Massey 1 Roasting a whole goose - what considerations must be taken ? - Yield - Removal of any excess during preparation - Removal of excess fat during - Use of that fat for other dishes e . g . - Use of ingredients to enhance - Correct before roasting - Ensure the goose is well cooked ( minutes per ) - Monitor throughout the cooking process and accordingly 2 When cutting chicken for saute , what should be considered in terms of portion control ? - Each portion should have a piece of and meat - Each portion should be of - The chicken should be ? 2 to ? 4 kg to give correct portion size - The bird should be cut so there are even sized pieces , , 4 dar k 3 What quality points should be looked for when buying a whole , fresh , raw chicken ? - Good ( not ) - Pale in colour ( with slight bluish tinge ) or slight colour if maize fed - to the touch ( not or sticky ) - Plump and flesh - Breast bone should be - No to the hock - No , bones , clotting or broken 4 Vacuum packing is a good way to preserve raw poultry because . . . . - It removes needed for airborne to - It prevents - It prevents and other 5 Refrigeration is a good way to preserve raw poultry because . . . - It shelf without too much preparation - It slows down growth - It slows down of the flesh - It / retains freshness - The product is kept to us e 6 Shallow frying is an appropriate method to cook a chicken supreme because . . . - Frying develops and - Because it is it will cook and - Dry method of cookery is most suited for cuts - Produces the desired

Compléter

Poultry revision gap fillVersion en ligne

Drag and drop the missing words to fill the gaps

Roasting a whole goose - what considerations must be taken ?
- Yield
- Removal of any excess during preparation
- Removal of excess fat during
- Use of that fat for other dishes e . g .
- Use of ingredients to enhance
- Correct before roasting
- Ensure the goose is well cooked ( minutes per )
- Monitor throughout the cooking process and accordingly

When cutting chicken for saute , what should be considered in terms of portion control ?
- Each portion should have a piece of and meat
- Each portion should be of
- The chicken should be ? 2 to ? 4 kg to give correct portion size
- The bird should be cut so there are even sized pieces , , 4 dar k

What quality points should be looked for when buying a whole , fresh , raw chicken ?
- Good ( not )
- Pale in colour ( with slight bluish tinge ) or slight colour if maize fed
- to the touch ( not or sticky )
- Plump and flesh
- Breast bone should be
- No to the hock
- No , bones , clotting or broken

Vacuum packing is a good way to preserve raw poultry because . . . .
- It removes needed for airborne to
- It prevents
- It prevents and other

Refrigeration is a good way to preserve raw poultry because . . .
- It shelf without too much preparation
- It slows down growth
- It slows down of the flesh
- It / retains freshness
- The product is kept to us e

Shallow frying is an appropriate method to cook a chicken supreme because . . .
- Frying develops and
- Because it is it will cook and
- Dry method of cookery is most suited for cuts
- Produces the desired

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Poultry revision gap fill

Compléter

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Poultry revision gap fillVersion en ligne

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