Tell whether the statement is right or wrong. Write R if it is true and W if it is false. 1. Older birds should NOT be tenderized by moist cooking prior to dry heat cooking 2. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be done immediately before roasting. 3. The best cooking temperature for poultry is at low to high heat. 4. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and tenderer product. 5. To improve the palatability of lean poultry meat, basting can be done.
