Answer:
1. Poultry make a great subject for all art forms.
2. There are an extensive and assorted dishes gotten from poultry.
3. There are many types of chicken.
B. The preparation of chicken involves several steps, sometimes simple others, rather complicated.
C. Method types in trussing a chicken for cooking and boiling.
D.1. Poulty extractive methods.
2. White meat.
3. Red meat.
4. Lean meat.
Explanation:
1. Poultry arts can not only be found in the multiple and delicious dishes, gotten from it, but also in painting where you can find beautiful peacocks, peahens, turkeys, cockerels, etc., portraited by artists all over the world who recreate these animals in different backgrounds and positions and techniques, or also you can get these images printed from websites, which offer an assorted range of possibilities.
Breeding poultry can also be considered and art.
2. The are uncountable dishes gotten form poultry, the limit is your imagination, in each culture, where the poultry is known and allowed, the recipes come from mouth to mouth tradition or, from specialized poultry recipes´ books, unlimited also. Poultry can be combined with vegetables and species, and you can eat it fried, boiled or cooked or roasted.
3. There are hundreds of types of chicken according to their breed, but you can summarize them in:
- Laying breeds
- Meat breeds
-Dual-purpose breeds
- Turkeys, game birds, and other poultry
B. The preparation of poultry is divided into 2 categories:
- Preparation of poultry for slaughter
- Preparation for cooking: moist heat (stewing, braising, poaching, simmering, boiling, steaming, and frying); dry heat methods (grilling, broiling, roasting, sauteeing, and baking.
C. Trussing method types help the chicken legs and wings to be tied tightly, generally using a needle, against its body to keep the chicken shape and extremities fresh, and also to get an even cook.
D.
1. There are also many different extraction methods for poultry, depending on the company engaged on it and many of these methods are patented, but generally it incudes: freezing and chopping.
2. White meat is considered to be the poultry, fish, buffalo and pork.
3. Red meat is considered to be the lamb, beef, veal, venison and goat.
4. Lean meat is considered to be the meat without or very little fat content, or fat trimmed, included the skin.
