(1) Of what value is poultry in the diet?
(2) What effect do the feeding and care of poultry have upon it as food?
(3) Mention briefly the proper preparation of poultry killed for market.
(4) (_a_) What are the most important things to consider when poultry is
to be selected? (_b_) Give the points that indicate good quality
of poultry.
(5) How would you determine the age of a chicken?
(6) How would you determine the freshness of a chicken?
(7) (_a_) What are the marks of cold-storage poultry? (_b_) Should
cold-storage poultry be drawn or undrawn? Tell why.
(8) How should frozen poultry be thawed?
(9) Tell briefly how turkey should be selected.
(10) At what age and season is turkey best?
(11) Discuss the selection of: (_a_) ducks; (_b_) geese.
(12) (_a_) How does the composition of poultry compare with that of
meat? (_b_) What kind of chicken has a high food value?
(13) (_a_) How should a chicken be dressed? (_b_) What care should be
given to the skin in plucking?
(14) Give briefly the steps in drawing a chicken.
(15) Give briefly the steps in cutting up a chicken.
(16) How is poultry prepared for: (_a_) roasting? (_b_) frying? (_c_)
broiling? (_d_) stewing?
(17) (_a_) Describe trussing, (_b_) Why is trussing done?
(18) Give briefly the steps in boning a chicken.
(19) Tell briefly how to serve and carve a roasted bird.
(20) Discuss game in a general way.