(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.