Practice Quiz

Red Seal Cook

Category - Meat and Poultry

Start a Study Session Sign up for Question of the Day
The French term à point, when used to determine the doneness of poultry, refers to what?
  1. The feel of the flesh when the bird is fully cooked
  2. The colour of the juices that run from a fully cooked bird
  3. When the meat of the bird is medium rare
  4. The looseness of the joints in the leg of a fully cooked bird
Explanation
Answer: B - The French term à point is used to describe the colour of the juices that run from a fully cooked bird. When determining doneness in poultry, the juices should run clear or show just a trace of light pink.
Was this helpful? Upvote!
Login to contribute your own answer or details
Start a Study Session Sign up for Question of the Day

Top questions

Related questions

Most popular on PracticeQuiz