Which of the following best describes poultry?

Which of the following is NOT considered poultry?

What nutrient makes up the largest portion of poultry meat?

Why is the water content important in poultry meat?

What does fat in poultry contribute the most?

Which poultry is most commonly used and versatile?

Which birds have darker, fattier meat with stronger flavor?

What makes dark meat different from light meat?

What does a purplish color in poultry meat indicate?

Which is a moist-heat method that gently cooks whole young birds in flavored liquid?

Which cooking method starts with searing then continues with liquid to tenderize meat?

Why is it good to use plain white plates when plating poultry dishes?

How should garnishes be chosen when plating poultry?

If poultry smells bad or sticky, what does it mean?

Which cooking method uses dry heat in an oven to create golden skin and juicy meat?