1. What source of nutrition does poultry provide in human diet? 2. What do you mean by the deboning of poutlry? 3. When presenting a poultry preparation what are the additional three components on the plate? 4. Which wine would you recommend to your guest to accompany a chicken dish? 5. Breast of chicken is referred to as of chicken in French Culinary. 6. Which part of chicken is referred to as white meat and which is referred to as dark meat? 7. What are the different methods of cooking used in preparing chicken (name any three)?

1. Poultry provides a source of protein in the human diet.

2. Deboning of poultry refers to the process of removing bones from the meat while keeping it intact.
3. When presenting a poultry preparation, the additional three components on the plate could be vegetables, a sauce or gravy, and a starch like rice or potatoes.
4. The recommended wine to accompany a chicken dish depends on the particular preparation and personal preference, but a white wine like chardonnay or sauvignon blanc generally pairs well with chicken.
5. Breast of chicken is referred to as "poulet" in French Culinary.
6. Breast of chicken is referred to as white meat, while the legs and thighs are referred to as dark meat.
7. The different methods of cooking used in preparing chicken include roasting, grilling, sautéing, frying, and braising.

1. Poultry provides a good source of protein in the human diet. It is also a rich source of vitamins and minerals, including vitamin B6, vitamin B12, iron, zinc, and selenium.

2. Deboning of poultry refers to the process of removing the bones from the meat. This is commonly done to make the poultry easier to eat and to create boneless cuts for various recipes.

3. When presenting a poultry preparation, the additional three components on the plate could vary depending on the recipe and personal preference. However, popular choices often include side dishes like mashed potatoes, steamed vegetables, and a sauce or gravy.

4. The choice of wine to accompany a chicken dish depends on personal taste and the specific preparation of the chicken. However, a general recommendation would be a white wine with medium acidity, such as a Chardonnay or Sauvignon Blanc.

5. Breast of chicken is referred to as "blanc de poulet" in French culinary.

6. In culinary terms, the breast of chicken is referred to as white meat. It is typically leaner and milder in flavor. On the other hand, the thigh and drumstick of chicken are referred to as dark meat. Dark meat tends to be more flavorful and moist due to the higher fat content.

7. There are several methods of cooking used in preparing chicken. Three common methods include roasting, grilling, and frying. Other methods could include braising, stewing, and poaching, among others.