INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The teacher demonstrated to the students the proper way of slitting the abdominal part of the poultry and pulling out the entrails. this step in dressing chicken is reffered to as ____
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slaughtering
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defeathering
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exisceration
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scalding
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Explanation:
Detailed explanation-1: -SCORE: To cut narrow grooves or gashes partway through the outer surface of food. SEAR: To brown very quickly by intense heat.
Detailed explanation-2: -Roasting. Roasting is a cooking method in which meat is surrounded and cooked by heated air, usually in an oven. Broiling. Broiling is cooking by direct heat from a flame, electric unit, or glowing coals. Grilling. Pan broiling. Pan-frying. Stir-frying. Deep-fat frying. Braising. More items
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