What two changes should be observed in the Bird after the shake before rolling it?

The correct response focuses on two critical attributes that can indicate the readiness of the Bird prior to rolling it. Observing changes in color and texture after shaking helps ensure that the Bird has been adequately marinated and that the coating has an appropriate consistency for the rolling process.

Color changes can indicate the thoroughness of marination and ensure that the Bird has absorbed flavors adequately. Texture is crucial because it reflects how the coating adheres to the Bird, ensuring that it will fry properly, yielding the desired crispy finish. Recognizing these changes is essential for maintaining quality standards in food preparation.

The other attributes mentioned, such as weight and size, may not provide clear indicators needed for assessing the Bird's state after shaking. Similarly, while temperature is important in cooking, it’s generally not observed visually before rolling. Moisture and flavor, although significant in the cooking process, do not manifest visibly and thus are less apt for immediate observation after shaking.