poultry

From Longman Dictionary of Contemporary EnglishRelated topics: Agriculture, Foodpoultrypoul‧try /ˈpəʊltri $ ˈpoʊl-/ noun 1 [plural]TA birds such as chickens and ducks that are kept on farms in order to produce eggs and meat2 [uncountable]DF meat from birds such as chickens and ducksExamples from the Corpuspoultry• a poultry farmer• First, the meat and poultry component and all other ingredients must have been inspected for wholesomeness.• Seated, district poultry manager; senior sales specialist; game feed manager and poultry district manager.• From left, standing, business manager; sales specialist; senior sales specialist; district poultry manager.• Frozen poultry may be cooked with or without thawing, but commercially frozen stuffed poultry should be cooked without thawing.• Have poultry once or twice a week. 5.• Tightly wrap or store in covered containers all cooked meat, poultry, and fish and shellfish and refrigerate them promptly.• Sweets, eggs or poultry, would also be considered a treat, and appear only once a week.• Animals might mature faster: a pressurised poultry house, for example, could hurry chickens to earlier adulthood.Origin poultry (1300-1400) Old French pouleterie, from polet “young chicken”

单词	poultry
释义	poultry From Longman Dictionary of Contemporary EnglishRelated topics: Agriculture, Foodpoultrypoul‧try /ˈpəʊltri $ ˈpoʊl-/ ●○○ noun 1 [plural]TA birds such as chickens and ducks that are kept on farms in order to produce eggs and meat2 [uncountable]DF meat from birds such as chickens and ducksExamples from the Corpuspoultry• a poultry farmer• First, the meat and poultry component and all other ingredients must have been inspected for wholesomeness.• Seated, district poultry manager; senior sales specialist; game feed manager and poultry district manager.• From left, standing, business manager; sales specialist; senior sales specialist; district poultry manager.• Frozen poultry may be cooked with or without thawing, but commercially frozen stuffed poultry should be cooked without thawing.• Have poultry once or twice a week. 5.• Tightly wrap or store in covered containers all cooked meat, poultry, and fish and shellfish and refrigerate them promptly.• Sweets, eggs or poultry, would also be considered a treat, and appear only once a week.• Animals might mature faster: a pressurised poultry house, for example, could hurry chickens to earlier adulthood.Origin poultry (1300-1400) Old French pouleterie, from polet “young chicken”
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