1. What source of nutrition does poultry provide in human diet? 2. What do you mean by the deboning of poutlry? 3. When presenting a poultry preparation what are the additional three components on the plate? 4. Which wine would you recommend to your guest to accompany a chicken dish? 5. Breast of chicken is referred to as of chicken in French Culinary. 6. Which part of chicken is referred to as white meat and which is referred to as dark meat? 7. What are the different methods of cooking used in preparing chicken (name any three)?
