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Preparation of Poulet DG

Preparation of Poulet DG

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DEDICATION

This research material, titled “Preparation of Poulet DG” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Food Science and Technology (FT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Preparation of Poulet DG provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES


    ABSTRACT

    This project is on the Preparation of Poulet DG. The work focused on several method of preparation of the food. The recipe of how the food would be prepared is presented in this study. A comprehensive lists of the ingredients used for the making of the food is shown. Conclusion was drawn and recommendations were given.


    Preparation of Poulet DG

    CHAPTER ONE

    1.0 Introduction

    1.1 Background of the Study

    Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the North, West, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era. Staple foods in Cameroon include cassava, yam, rice, plantain, potato, maize, beans and millet. The French introduced French bread and Italian pasta, which are not as widely consumed. The main source of protein for most inhabitants is fish, poultry and meat. Chicken and plantains are two important ingredients used a lot in the African cuisine. And a favourite way to enjoy both of them may be the Cameroonian recipe called Poulet DG (Humphery, 2010).

    Poulet DG is a casserole of chicken, plantains and vegetables. This recipe is not only delicious but it can also be very healthy if less amount of oil is used. This dish dates from the 80s and comes from Bamiléké (in the western region of Cameroon) (Mead, 2011). “DG” in DG chicken comes from “CEO” which implies chicken executive officer. It is so named because originally it was reserved for people of a certain social importance. However, presently poulet DG is completely democratized, especially as ingredients falling within its composition are accessible to all.

    Therefore, this project is on preparation of chicken plantain poulet DG.

    1.2 Statement of the Problem

    The poulet DG is a Cameroonian chicken dish. It is a chicken stew (fried) served with a cocktail of plantain chips, vegetables (carrots, peppers, green beans) and various seasonings (herbs, cube). It is a simple recipe, requiring little exotic ingredients. Hence, the need for adequate knowledge and skill in preparing poulet DG would help anyone who intends to prepare this meal.

    This project work intends to solve the problems and difficulties that would be faced when preparing poulet DG.

    1.3 Objectives of the Study

    The main focus of this project is on the preparation of poulet dg. Therefore, the specific objectives are as follows;

    1. To examine the origin of poulet DG food
    2. To determine the ingredients used for poulet DG preparation
    3. To adopt a method of preparation of poulet DG
    4. To show the recipe of poulet DG

    1.4 Research Question

    • Where did poulet DG food originated from?
    • What are the ingredients used for poulet DG preparation?
    • What method will be adopted for the preparation of poulet DG?
    • Where is the recipe of poulet DG?

    1.5 Significance of the Study

    The benefit of this study cannot be overemphasized. This is because a good food rich in balance diet is a necessity for all humans. Poulet DG is a rich source of balance diet. This work describes the recipes of poulet DG food. Hence, shows everyone the simple steps to take in preparing the food. This will eliminate the difficulties that would have been encountered by any person (especially in Nigeria) who intends to prepare it with the use of the steps that will be described in the methodology.

    Also, it will serve as a research material for students who would like to embark on similar research work as it will serve as literatures.

    1.6 Scope of the Study

    The project is centered on the preparation of poulet DG. The scope of the study is focused on chicken and plantain as the main source of the food. This work will also look at the brief history of poulet DG. It will describe the steps taken for easy preparation of poulet DG through a comprehensive recipes.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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    Defense Procedure for Food Science and Technology Researchers

    In preparation for defending a project or seminar on Preparation of Poulet DG, it is imperative that as a nursing student, you demonstrate comprehensive knowledge of your research. The defense process is structured to include presenting your work, answering questions, and illustrating its pertinence. Initially, provide a succinct yet thorough introduction to your research topic, emphasizing its importance and the objectives, ensuring that both the audience and the External Examiner can understand the scope of your study.

    Prior to your defense, be thoroughly acquainted with your research abstract and the critical elements of Chapter One, including motivation for embarking on this research, problem statement, objectives, and significance. In Chapter Two, be ready to cite at least two references from the literature review. For Chapter Three, you should be equipped to discuss the methodologies, tools, and techniques utilized. In Chapter Four, defend your research by justifying the findings and linking them to your research objectives.

    Conclude your defense by succinctly summarizing the study and offering insightful, evidence-based recommendations. A professional dress code, such as wearing a suit and tie, is vital to create a favorable impression and elevate your presentation.

    During the question and answer segment, the External Examiner may pose questions pertaining to your research. If confronted with a challenging or irrelevant question, respond diplomatically with, “Sorry, Sir/Madam, the question asked is beyond the scope of my study.” Whenever possible, direct your answers back to your research findings to reinforce your expertise.

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