(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) Definition of poultry

Poultry refers to domesticated birds reared for their meat and eggs, such as chicken, turkey, duck, goose and guinea fowl. In catering, the term describes the flesh of these birds used as food.

(b) Four points to consider when choosing poultry

1. The bird should be fresh, with a pleasant smell and no unpleasant odour.
2. The flesh should be firm and plump with a good, even covering of meat on the breast.
3. The skin should be clean, unbroken and free from bruises, blemishes and stubs of feathers.
4. A young, tender bird should have a flexible breastbone (pliable tip) and smooth, moist legs.

(c) Four methods suitable for cooking poultry

1. Roasting
2. Grilling
3. Frying
4. Boiling or steaming (poaching)

Braising and stewing are also suitable, especially for older birds.