× Close

📚 Project Proposal Topics PDF Department List & Materials for Google Scholars
Building Technology Topics
Business Management Topics
Civil Engineering Topics
Computer Education Topics
Computer Science Topics
📚 List of Project Proposal Topics and PDF Materials for (2025) Students

Search for Project and Seminar Topics Post Market Item or Services for Free
Preparation of Poulet DG

Preparation of Poulet DG

Project / Seminar Material
Reference ID: PS-3545-TM

DEDICATION

This research material titled “Preparation of Poulet DG” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Preparation of Poulet DG” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

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 …

    Summary Headlines for Preparation of Poulet DG



      NEED HELP? CALL US 24/7:
      +234 803 051 1988