Skip to content
Get Revising
Search:
Keyword:
Go
Subject
Resource type:
Resource type (all)
Flashcards
Revision cards
Revision notes
Quizzes
Mindmaps
Crosswords
Organise your thinking
Quizsearches
Shared resources
Join
Join Get Revising
Start learning now
Already a member?
Please sign in
Email address
Password
Forgotten your password?
Remember my details
Log in
Create
GCSE
A Level & IB
University
Study planner
Past papers
For teachers
More cards in this set
Card 6
Front
what is meant by eviscerating?
Back
Card 7
Front
what is a suitable weight of a chicken for cutting for saute?
Back
Card 8
Front
how a chicken ballotine prepared?
Back
Card 9
Front
why should whole chickens be cooked on their sides, rather than the breast on top?
Back
Card 10
Front
how may you check if a chicken is cooked other than using a probe?
Back
Card 11
Front
why is frequent basting advise when roasting chicken?
Back
Card 12
Front
what are approximate roasting times for chicken and turkey?
Back
Card 13
Front
why are time and temperature important when cooking poultry dishes?
Back
Card 14
Front
describe how you would cook chicken to be used the next day
Back
Card 15
Front
how can you reduce fat in preparing and cooking poultry?
Back
View more cards
