TLE ten third quarter (Poultry dishes) Learning Module TLE ten
Lesson two: Cook poultry and game bird dishes
Lesson three: Plate/ present poultry and game bird dishes
Lesson four: Store poultry and game bird
TOOLS AND EQUIPMENT FOR POULTRY DISHES
Whole Chicken Whole Chickens are marketed either fresh or frozen.
Steps in Fabricating the Chicken:
Principles of Poultry Cookery
Causes of Food Spoilage and Contamination
The common causes of food contamination and food spoilage are:
Portion Control for Cooked Poultry and Game
How to Do Control Portion Sizes - Portion Control Secrets
How to Control Portion Sizes:
Store Poultry and Game Bird
Handling and Storage of Poultry
Freezing and Thawing Poultry
Storage Time for Poultry and Game
Thirteen. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?
Eighteen. What do you call birds that are hunted for food? A. game
Twenty. What do you call to young immature pigeon of either sex with extra tender meat is called
Resources and References: