Poultry, Game 4

1Understanding Foods

Classification of poultry

◦ Poultry or domesticated birds raised for their meats, includes; Chicken (broilers, fryers, roasters, capons and Cornish game hens), turkey (young tom and young hen), duck, pigeon, guinea fowl and goose. Domesticated birds are classified according to age and weight, and the classifications vary from species.


PIGEON CAPONS DUCK

Purchasing poultry

◦ Poultry is available for purchase in the following forms; fresh, frozen, cooked, canned, dehydrated, live, dressed, ready to cook and as convenience food.

Understanding Foods 3

CORNISH GAME HENS

GOOSE CORNISH GIANT

Composition of poultry

◦ Is a high-quality protein food. Contrary to the popular notion that poultry notion that poultry is always lower in fat and cholesterol, poultry is very similar to many other meats in nutritive value. Poultry does provide less fat if the skin is removed.

Preparation of poultry

◦ Poultry can be prepared in any number of ways; Dry – heat methods; roasting, baking, broiling, grilling and

frying. Moist- heat methods; braising, stewing and poaching.

Storage of poultry

◦ Fresh poultry will keep in the refrigerator for up to 3 days, while frozen poultry will keep in the freezer for 6 to 12 months. All prepared foods should be refrigerated in covered containers and guarded against Salmonella.

Store in the refrigerator a maximum of 3 days. Freeze for a maximum of 6 to 12 months.


Red deer◦ Also called the common deer,

the red deer has a brownish red coat during the summer, changing to brownish gray during the winter. Elegant and sleek, it was considered an animal essential to early peoples’ survival

Chamois ◦ The chamois (Rupicapra

rupicapra) is a goat-like animal native to the Carpathian Mountains of Romania

The chamois (Rupicapra rupicapra).


Deer It makes no difference whether a deer started its life in the wild as

roe, and fallow; once ‘bagged’ (killed) they all become venison. Venison is widely available, wild or farmed and makes a delicious

and meal

Wild rabbitWild rabbits are called cottontails; their tails look like balls of cotton. They might have a white mark on their foreheads or under their chins, but over all they are a brown tweedy color known as agouti coloring.


HareGame animal, similar to rabbit but larger; caught wild but not farmed commercially. Lepus europaeus is the common hare, but some twenty Lepus species occur in Europe.

Wild boarWild boar meat is dark, lean and has a strong pork-game flavor. The top part of the leg makes a good roast, smaller cuts of steaks and cutlets can be grilled or braised. The remaining parts make a delicious casserole with the addition of red wine, herbs and garlic

Feathered game Wild Goose Wildfowl – ducks, mallards. Quail Pigeon Partridge Grouse Wood Grouse or Capercaille Ptarmigan Pheasant Guinea Fowl


PARTRIDGE

GUINEA FOWL

PTARMIGAN WILD GOOSE

QUAIL

Partridge

Grouse

PHEASANT

-The End-

Understanding Foods 10

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Poultry, Game 4