(a) Define the term poultry.
(b) State four points to consider when choosing poultry.
(c) List four methods that are suitable for cooking poultry.
(a) Detinition of poultry: Poultry refers to meat derived from some domesticated birds such as fowl, turkeys, ducks and pigeons.
(b) Points to consider when choosing poultry: (i) There should be sufficient of down feathers on the bird. (ii) The comb and wattles should be small and bright red in colour. (iii) The legs should smooth and pliable (iv) The scales of the legs should not be thick but slightly overlapping.(v)The feet should be supple. (vi) The breast should be plump. (vi) The beak should be pliable. (vii).The eyes should be bright and sparkling. (viii) The weight of the body should be more than that of the feathers. (ix) The bird should be active.
(c) Methods that are suitable for cooking poultry: (i) Boiling. (ii) Frying. (iii) Roasting. (iv) Grilling. (V) Stewing. (vi) Braising.(vii) Tandoori.(Viii) Steaming. (ix) Baking. (x) Poaching.
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