Overcooking Poultry

question 46

Multiple Choice

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.

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Definitions:

Structured Eating Plan

A carefully planned diet, designed to facilitate healthy eating habits, often used for weight management or specific nutritional requirements.

Neutral Language

Communication that avoids biases, judgments, or assumptions, promoting inclusivity and objectivity.

Saturated Fat

A type of fat found in animal products and certain oils that is solid at room temperature and can contribute to heart disease if consumed in excess.

Dairy Products

Food products made from milk, including but not limited to cheese, yogurt, butter, and cream, known for their nutritional content such as calcium and vitamin D.