EXAMINATION QUESTIONS
(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.