Author Question: Overcooking poultry a. results in a bird that is more flavorful. b. means that there is no need ... (Read 38 times)

brutforce · **on:** Aug 19, 2018

Overcooking poultry
a. results in a bird that is more flavorful.
b. means that there is no need for basting.
c. causes the flesh to become dry, tough, and stringy.
d. results in a characteristic warmed-over flavor caused by the breakdown of fat.

Question 2

When you brined your bird for Thanksgiving this year the results were really disappointing. The flesh was too mushy when it came out of the brining solution. What could have gone wrong?
a. The bird was brined in the refrigerator instead of at room temperature.
b. The water was initially boiled along with the salt, sugar, and soy sauce.
c. The water and salt entered the muscle by diffusion and osmosis.
d. The bird was left too long in the brining solution.