Braising, also called fricasseeing,
a. is a dry-heat cooking method and may be used for any whole poultry.
b. is a moist-heat preparation method of particular value with older, tougher birds.
c. is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender.
d. is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.
Question 2
When broiling or grilling:
a. a marinade must be fully cooked if it is to be used for basting.
b. it is acceptable to reuse the plate used to carry the raw poultry to the grill to carry it back to the table after it is cooked, as long it is rinsed in between uses.
c. if vegetable sprays are used to prevent sticking, chicken is placed skin side down in a broiler pan and skin side up for grilling over coals.
d. it is best to add barbecue sauces at the beginning of the cooking process so that there is ample time for the flavor to absorb into the chicken.
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