Chicken fricassée is best described as which of the following?

Prepare for the Culinary Poultry Exam with flashcards and multiple choice questions. Review key topics with detailed hints and explanations. Achieve success on your test!

Multiple Choice

Chicken fricassée is best described as which of the following?

Fricassée uses a method where meat is browned and then gently simmered in a light, pale sauce, yielding tender chicken in a creamy, white gravy. When applied to chicken, this results in a white chicken with a creamy sauce and a stew-like texture. So the best description is a white chicken stew. It’s different from a curry, which relies on bold spices and a colored, flavorful sauce; from roasted chicken with herbs, which is cooked by dry heat and not kept in a pale sauce; and from fried chicken with gravy, which involves frying the meat and a different style of gravy.

Fricassée uses a method where meat is browned and then gently simmered in a light, pale sauce, yielding tender chicken in a creamy, white gravy. When applied to chicken, this results in a white chicken with a creamy sauce and a stew-like texture. So the best description is a white chicken stew. It’s different from a curry, which relies on bold spices and a colored, flavorful sauce; from roasted chicken with herbs, which is cooked by dry heat and not kept in a pale sauce; and from fried chicken with gravy, which involves frying the meat and a different style of gravy.

More practice questions