1. Birds with yellow skin are possibly have tough meat, those with white skins are probably going to be delicate.
2. The most well-known group of domesticated land fowl is the turkey.
3. The eyes ought to be clear, comb is bright red, and there ought to be a plenty of pin feathers are good qualities of live poultry.
4. Domesticated land fowl groups of birds that live in trees and forests and are pursued for food.
5. Broilers are 6-8 weeks old chickens weighing 2-2.5 kg which are grown for meat production
6. The fat distribution and maturity of the fowl affect the quality of the product.
7. To improve the palatability of lean poultry meat, soaking in marinade and seasonings can be done.
8. The best cooking temperature for poultry is low to moderate heat.
9. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and tenderer product.
10. Mature birds are best cooked using dry heat.
11. Because poultry meat is pale-colored, it is best to employ moist heat cooking with fat for a brown color.
12. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or refrigerated if not consumed.
13. Leftover stuffing should be stored separately to prevent contamination.
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