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Chapter Objectives 1. Explain the differences between light meat and dark meat, and describe how these differences affect cooking. 2. Describe four techniques that help keep chicken or turkey breast moist while roasting. 3. Define the following terms used to classify poultry: kind, class, and style. 4. Identify popular types of farm-raised game birds and the cooking methods appropriate to their preparation. 5. Store poultry items. 6. Determine doneness in cooked poultry, both large roasted birds and smaller birds. 7. Truss poultry for cooking. 8. Cut up chicken into parts.
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Asian noodle salad. Soba noodles, chicken breast, butternut squash, carrots, onions, zucchini noodles, and sesame ginger dressing.
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Start Monday off with eggs three ways. My favorite is the chorizo eggs.
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