Question

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)?

Answer 1

1. Poultry provides a source of protein in the human diet.
2. Deboning of poultry refers to the process of removing bones from the meat while keeping it intact.
3. When presenting a poultry preparation, the additional three components on the plate could be vegetables, a sauce or gravy, and a starch like rice or potatoes.
4. The recommended wine to accompany a chicken dish depends on the particular preparation and personal preference, but a white wine like chardonnay or sauvignon blanc generally pairs well with chicken.
5. Breast of chicken is referred to as "poulet" in French Culinary.
6. Breast of chicken is referred to as white meat, while the legs and thighs are referred to as dark meat.
7. The different methods of cooking used in preparing chicken include roasting, grilling, sautéing, frying, and braising.