How to Roast Chicken

1. The carcass from a carved, roasted bird should be discarded and never used to make a stock.

• a)  True
• b)  False

2. Roaster chickens are ____________ than fryer chickens and generally have ______________________.

• a)  younger / less fat and flavor
• b)  older / more fat and flavor

3. Fryer chickens are also known as ____________ chickens.

• a)  steaming
• b)  stewing
• c)  broiler

4. Fryer chickens are ________________ roaster chickens.

• a)  larger than
• b)  smaller than
• c)  the same size as

5. All poultry should be patted dry before roasting.

• a)  True
• b)  False

6. A light coating of oil or room-temperature butter will help to color and crisp up the skin of poultry during roasting.

• a)  True
• b)  False

7. Before roasting chicken, it is not recommended to liberally season the cavity and the outside of the bird with salt and pepper.

• a)  True
• b)  False

8. When testing chicken for doneness, a thermometer, when inserted into the thickest part of the thigh, must reach _____________ in order to be cooked through.

• a)  155° F (68° C)
• b)  165° F (74° C)
• c)  175° F (80° C)

9. Which chicken is cooked through?

• a) 
  
• b) 
  

10. To tell if a whole chicken is fully cooked, cut ________________________________ to see that the juices and meat are no longer pink.

• a)  between the drummette and breast
• b)  into the thickest part of the breast
• c)  between the breast and the leg

11. Due to its relatively lean muscle structure, chicken does not need to rest after cooking.

• a)  True
• b)  False