<p> Course Competency #5: I prepare main dishes with ease</p><p>Sensational Skillet Recipes</p><p>Name ______23 Points Possible Date ______Per._____</p><p>1. Describe the steps for cutting a leg from a chicken (2) a. b. </p><p>2. Why is the small bone in the center of the breast removed? (1)</p><p>3. As the chicken is first placed in the pan it is not turned for 5 minutes. Why? (1)</p><p>4. Why is broth added to the pan after the chicken has browned? (1)</p><p>5. After the chicken is cooked in broth, it’s browned again. Why? (1) </p><p>6. Purpose of ingredients in the sauce: (4) a. b. c. </p><p>7. If you didn’t have the above ingredients to make a sauce, what could you substitute? (4)</p><p>America’s Test Kitchen, Season 10, Disc 2 ______for ______for ______for ______for ______</p><p>Skillet Lemon Souffle 8. Give 3 tips for having a successful soufflé. (3) a. b. c. </p><p>Lemon Squeezers</p><p>9. Describe two problems typical of lemon squeezers (2) a. b.</p><p>10. Which lemon squeezer was chosen and why? (4)</p><p>America’s Test Kitchen, Season 10, Disc 2</p>