Prepare Poultry and Game

Dishes
Cookery NC II
 DIFFERENT TYPES OF POULTRY

• Poultry consists of many varieties of domesticated birds. These types of

poultry include guineas, geese, ducks, chickens, pigeons, and turkeys.

• Poultry is one of the most commonly ate proteins for a good reason. It’s
lean, plentiful and has a very neutral flavor that lends itself to be easily
marinated. There are countless ways to prepare the types of poultry, and
chances are you have a few secret recipes of your own that you hold near
and dear.
 DIFFERENT TYPES OF POULTRY
• Chicken - is the most widely eaten poultry in the world. It
has both white and dark types of meat and has much
less fat than other poultry. Young, tender chickens could
be cooked by using any cooking method. Older birds are
best suited to be braised or stewed.
• There are several types of chickens that are defined into
classes of age.
o Game Hen - Game hens are typically 5-6 weeks old and are
young or immature progenies of a Cornish chicken. It is
very flavorful. The best method of cooking is to split and
roast or grill.
 DIFFERENT TYPES OF POULTRY
• Types of chickens that are defined into classes of age.
o Broiler/Fryer - Young and with a tender meat and smooth skin, the fryer chicken is
typically 6-8 weeks in age and is relatively lean. It will have a flexible breastbone which
is a good indication of the age. It weighs up to 2kg (4lb) and lends itself well to any
cooking method as it is very versatile.
o Roaster - is a few weeks older than a fryer and there is not much variation between a
roaster and a fryer besides the age, which affects flavor and tenderness. It has tender
young meat with smooth skin. The breastbone is less flexible than the fryer and is
aged around 8-9 weeks. The weight is 2kg and over. It is suitable for any cooking
method.
o Capon - is a surgically castrated male (Caponette will mean chemically castrated). It
has tender meat with soft smooth skin. It is bred for well-flavored meat and contains a
high proportion of light meat to dark meat and has a relatively high-fat content. A
Capon is typically 4-6 months old and weight between 2-4 kg (6-10lb) and over. The
preferred method for cooking a capon is roasting.
o Fowl - is a mature female. It is quite flavorful but less tender than a fryer/roaster. The
breastbone has no flexibility. The age of the fowl is over 7 months and will weight 1kg
(2lb) and over. The best cooking method for a fowl is to stew or braise.
 DIFFERENT TYPES OF POULTRY
• Duck – used most often in commercial food service
operation is a roaster duckling of the Pekin or the Long
Island breed. It contains only dark meat and large
amount of fat. In order to make the fatty skin palatable, it
is important to render as much fat as possible. Duck has
a high percentage of bone and fat to meat.
• Duckling – a duck slaughtered before its 8 weeks old.
• Magret – (may-gray) a duck breast, traditionally taken from
the ducks that produce foie gras; it is usually served
boneless but with the skin intact.
• Foie gras – the enlarge liver of a duck or goose. It is
produced by methodically fattening the bird by force-
feeding them while limiting their activity.
 DIFFERENT TYPES OF POULTRY
• Goose – contains only dark meat and has a
very fatty skin. It is usually roasted at high
temperature to render the fat. Roasted goose
is popular at holidays and is often served with
an acidic fruit-based sauce to offset the
fattiness.
 DIFFERENT TYPES OF POULTRY
• Guinea – guinea fowl are birds of the family
Numididae in the order Galliformes. They are
endemic to Africa and rank among the oldest
of the gallinaceous birds. The domesticated
descendants of a game bird. It is both light and
dark meat and a flavor similar to a pheasant.
Guinea is tender enough to sauté. Because it
contains little fat, guinea is usually barded
before roasting. Guinea which is relatively
expensive, is not as popular in the US as it is in
Europe.
 DIFFERENT TYPES OF POULTRY
• Pigeon - domestic pigeon is a pigeon subspecies
that was derived from the rock dove or rock
pigeon. The rock pigeon is the world's oldest
domesticated bird. The young pigeon used in the
commercial food service operation is referred to
as squab. Its meat is dark, tender and well suited
for broiling, sauteing or roasting. Squab has very
little fat and benefits from barding.
• Barding - a method of introducing fat to a very lean
joint of meat to keep it moist and succulent during
cooking. It also adds flavour to the meat.
 DIFFERENT TYPES OF POULTRY
• Turkey – is the second most popular category
of poultry in the US. It has both light and dark
meat and a relatively small amount of fat.
Younger turkey is economical and can be
prepared in almost any manner.
Ostrich
DIFFERENT TYPES OF POULTRY
• Ratites – are a family of a flightless bird with small
wings and flat breastbones. They include the
ostrich (which is native to Africa), the Emu, (native
to Australia) and Rhea (native to South America).
Ratite meat, which is classified as red meat even
though it is poultry flesh, is a dark, cherry-red color
with a flavor similar to beef, but a little sweeter,
and a soft texture. It is low in fat and calories.

Great Rhea
Emu
Cassowary
 DIFFERENT TYPES OF GAMES
• Games – are animals hunted for sports. Traditionally game supplies
depended on the season and the hunters success. But game’s increasing
popularity in food service operations has led to farm-raising and animal
husbandry techniques. As a result, pheasants, quail, deer, rabbit and other
animals, although still considered game, are now farm or ranch-raised and
commercially available throughout the year.
• Generally, game flesh has a dark color and a strong but not unpleasant
aroma. It has robust flavor and less fat than other meats or poultry and is
more compact, becoming quite tough in older animals.
 DIFFERENT TYPES OF GAMES
IDENTIFYING GAME
FURRED OR GROUND GAME
Furred game includes large animals such as deer, moose, bear,
wild boar and elk as well as smaller animals such as rabbit,
squirrel, racoon and opossum. Reptiles, particularly snakes and
alligators, are now also being raised on farms to meet increased
demand. Some of the most commonly served games are;
• Antelope – Black Buck Antelope is ranch raised in United States.
Although it has almost no body fat, the meat retains a high
amount of moisture. It is processed similar to the meat of a
Deer (Venison).
 DIFFERENT TYPES OF GAMES
IDENTIFYING GAME
• Bison (American Buffalo) – once found in huge herds roaming
in the plains states, bison and buffalo were hunted into near-
extinction during the 19th century. Buffalos are now live on
reservations or ranches where they are raised like beef catles.
Their meat is juicy and flavorful and maybe prepared in the
same manner as lean beef.
 DIFFERENT TYPES OF GAMES
IDENTIFYING GAME
• Deer – the Deer family includes elk, moose, rain deer,
red-tailed deer, white-tailed deer and mule deer. Meat
from any of these animals is known as venison.
• Venison is typically dark red with a mild aroma. It is
leaner than other meats, having almost no intramuscular
fat or marbling.
 DIFFERENT TYPES OF GAMES
IDENTIFYING GAME
• Rabbit – a small burrowing animal that have been
long raised for food. Rabbit has mild, lean and
relatively tender flesh. Its flavor and texture are similar
to chicken. Ranch-raised rabbit is available all year,
either whole or cut, fresh or frozen. Hare are a
species of a larger rabbit weighing up to 14 pounds
with lean dark strong flavored meat. Young rabbit
can be roasted, pan-fried, stewed or braised. Hare
are usually marinated with vinegar or wine before
stewing with aromatics and spices.
 DIFFERENT TYPES OF GAMES
IDENTIFYING GAME
• Wild Boar – a close relative of the domesticated hog,
wild boars are leaner, with a stronger flavor. Though
plentiful in Europe and parts of America, wild boars are
available only during autumn. Baby boar (under 6
months old)is considered a delicacy, but mature animals
(1-2years old) have the best flavor. The meat is most
often roasted or maybe used in sausages or terrines.
Boar can often be substitute in recipes for venison or
pork.
 DIFFERENT TYPES OF GAMES
IDENTIFYING GAME
FEATHERED OR WINGED GAME
Feathered game includes upland birds wild turkey, pheasants,
quail, doves and woodcocks; songbirds such as larks; and
waterfowl such as wild geese and ducks. Game birds are similar
in processing of domesticated poultries.