The composition of muscle tissue, connective tissue, etc.in poultry is comparable to that of red meats.
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Q17: Poultry is sold by
A) age at slaughter
Q19: Which of the following statements is true
Q20: A good "rule of thumb" when deciding
Q21: A well-cooked bird, having already reached the
Q22: Poultry is sufficiently cooked when the internal
Q24: When broiling or grilling:
A) a marinade must
Q26: Turkeys may be trussed before they are
Q28: Stuffing cooked within a bird is sufficiently
Q30: Braising, also called fricasseeing,
A) is a dry-heat
Q31: About one-fourth of all chickens in the
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