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What is Poultry Preparation Techniques about?

This document provides information on poultry including: - Poultry refers to domesticated birds bred for consumption including chicken, duck, goose, guinea, pigeon, and turkey. - Poultry meat can be dark or white, with dark meat containing more fat. Fat is stored under the skin and in the abdominal cavity. - Common cuts of chicken include whole chicken, halves, quarters, boneless skinless breasts, wings, legs, and giblets. - Other types of poultry include duck, goose, guinea, pigeon, turkey, and ratites. Gr

Author

shanley cyra abo

Language

EN