Chapter 5 week 9
Activity

1. The composition of a muscle tissue is water 75%, protein 20%, fat up to 5%, small amounts of elements and carbohydrates.

2. The difference between light meat and dark meat is the light meat have less fat, less connective and cook faster, dark meat is more fat, more connective and take a longer cooking time.

3. The poultry  contains only in dark meat is can be cooked by almost any cooking method.

4. To determine the poultry is kind of speacies, such as chicken, turkey or duck.

5. To help the bird cook cook more evenly and stay juicer

6. Poultry can defined as domestic fowls, including chickens, ducks, raised for the production off meat or eggs and the word is also used for the flesh of this birds used as food.