Final answer:
It is false that all poultry can be prepared using the same methods as chicken, as variations in size and anatomy require different fabrication techniques.
Step-by-step explanation:
False, not all poultry can be fabricated using the same procedures as chicken due to differences in size, muscle structure, and bone configuration.
When preparing and processing poultry such as turkeys, ducks, and geese, different procedures may be required compared to chicken fabrication. The size and physical structure of these birds vary significantly. For instance, turkeys are larger, with a more robust bone structure, necessitating different butchery techniques. Ducks and geese, being waterfowl, have a thicker layer of fat and different muscle configurations that can affect the way they are broken down into cuts. It's important to adjust the process to accommodate the unique characteristics of each type of poultry to ensure the meat is properly prepared for cooking. Moreover, different culinary traditions may dictate specific cuts or methods of preparation, further differing from the standard methods used for chicken. Thus, while some foundational skills in poultry fabrication are transferable across different types of birds, the assumption that the exact procedures apply universally is incorrect.