Enhancing Basic Roast Chicken

1. One of the easiest ways to infuse flavor and add moisture to chicken is to brine it.

• a)  True
• b)  False

2. Poultry that has been brined must patted dry before roasting.

• a)  True
• b)  False

3. To ensure crispy skin, chicken can be air-dried for up to 8 hours at room temperature.

• a)  True
• b)  False

4. Prior to roasting, a thin coating of oil or butter applied to a whole chicken will help to create crispy skin.

• a)  True
• b)  False

5. Whole chickens can be tempered at room temperature for up to ___________.

• a)  one hour
• b)  two hours
• c)  four hours
• d)  six hours

6. When preparing a whole bird for roasting, it is best to thoroughly season it before oiling it.

• a)  True
• b)  False

7. As an alternative to brining whole poultry, the bird can be rubbed with salt and spices and refrigerated for several hours or overnight to flavor and penetrate the meat.

• a)  True
• b)  False

8. Poultry must be trussed prior to roasting.

• a)  True
• b)  False

9. By roasting chicken on a rack this:

• a)  allows the heat to evenly circulate the bird.
• b)  helps to crisp up the entire skin.
• c)  makes it easier to turn, especially if using a V-rack as it holds the bird in the proper position.
• d)  all of the above.

10. To promote even cooking and crispy skin, a whole chicken can be turned during roasting. Which is the best way to turn the bird?

• a)  Breast facing up first. Turn on one side and then the other.
• b)  On its side first. Turn on its other side and finish with the breast facing up.
• c)  Breast side down first. Turn on one side and then the other. Finish with breast facing up.

11. For even heat and color, poultry should be roasted:

• a)  on the lowest rack in the oven.
• b)  on the middle rack.
• c)  on the top rack.
• d)  in the middle of the oven itself, so adjust the rack as necessary.

12. When transferring the chicken to the oven, the breast should preferably be facing the:

• a)  side of the oven.
• b)  front of the oven.
• c)  back of the oven.

13. Opening and closing the oven door too often and for too long when roasting chicken will adversely affect the roasting process.

• a)  True
• b)  False

14. During roasting, if the skin of whole poultry seems to be getting too dark before the meat is cooked through:

• a)  turn the heat down to 300° F (150° C).
• b)  transfer the poultry to a lower oven rack.
• c)  lay a piece of foil over top to deflect the direct heat.

15. 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)

16. Which chicken is cooked through?

• a) 
  
• b) 
  

17. A whole roast chicken will not produce enough sucs or juices to make a pan sauce.

• a)  True
• b)  False

18. A beurre maine is a thickener composed of equal parts:

• a)  water and flour.
• b)  water and cornstarch.
• c)  butter and flour.
• d)  butter and cornstarch.