How do the differences between light meat and dark meat affect how you cook different poultry parts

What are four ways to keep breast meat from becoming to dry when cooking whole poultry?

What is the significance of inspection and grading of poultry products

What do the terms kind, class, and style mean with respect to poultry? What are the major kinds and classes of domestic poultry used in food service?

What are the most important kinds of farm-raised game birds used in food service? Describe each kind?

How is fresh poultry properly stored? How is fresh poultry stored and handled?

How is the doneness of poultry determined?

Why is whole poultry often trussed before cooking?

What are the methods used for cutting up poultry? Describe as thoroughly as possible how to cut chicken into bone - in and semi - boneless parts.