Organic Food & You

Course Competency #5: I prepare main dishes with ease

Sensational Skillet Recipes

Name ______23 Points Possible Date ______Per._____

1. Describe the steps for cutting a leg from a chicken (2) a. b.

2. Why is the small bone in the center of the breast removed? (1)

3. As the chicken is first placed in the pan it is not turned for 5 minutes. Why? (1)

4. Why is broth added to the pan after the chicken has browned? (1)

5. After the chicken is cooked in broth, it’s browned again. Why? (1)

6. Purpose of ingredients in the sauce: (4) a. b. c.

7. If you didn’t have the above ingredients to make a sauce, what could you substitute? (4)

America’s Test Kitchen, Season 10, Disc 2 ______for ______for ______for ______for ______

Skillet Lemon Souffle 8. Give 3 tips for having a successful soufflé. (3) a. b. c.

Lemon Squeezers

9. Describe two problems typical of lemon squeezers (2) a. b.

10. Which lemon squeezer was chosen and why? (4)

America’s Test Kitchen, Season 10, Disc 2