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  • Chapter 3 Poultry and Game COokery

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    Catherine Joy B. Fajarito
    118 views20 pages
    This document summarizes different types of poultry including chicken, turkey, duck, goose, guinea, pigeon, pheasant, and quail. It notes that chicken and turkey both have white and dark meat and are low in fat when prepared without skin. Duck is described as a dark meat bird commonly prepared broiled or roasted, and balut is mentioned as an incubated duck's egg. Goose is described as a very fatty dark meat bird usually roasted. Guinea is a domesticated game bird with tender light and dark meat and little fat. Pigeon is described as one of the oldest known birds to humans. Pheasant is noted as the most popular game bird in the United States with mildly flavored meat

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    Poultry and Game COokery

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    This document summarizes different types of poultry including chicken, turkey, duck, goose, guinea, pigeon, pheasant, and quail. It notes that chicken and turkey both have white and dark meat and are low in fat when prepared without skin. Duck is described as a dark meat bird commonly prepared broiled or roasted, and balut is mentioned as an incubated duck's egg. Goose is described as a very fatty dark meat bird usually roasted. Guinea is a domesticated game bird with tender light and dark meat and little fat. Pigeon is described as one of the oldest known birds to humans. Pheasant is noted as the most popular game bird in the United States with mildly flavored meat

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    118 views20 pages

    Chapter 3 Poultry and Game COokery

    Uploaded by

    Catherine Joy B. Fajarito
    This document summarizes different types of poultry including chicken, turkey, duck, goose, guinea, pigeon, pheasant, and quail. It notes that chicken and turkey both have white and dark meat and are low in fat when prepared without skin. Duck is described as a dark meat bird commonly prepared broiled or roasted, and balut is mentioned as an incubated duck's egg. Goose is described as a very fatty dark meat bird usually roasted. Guinea is a domesticated game bird with tender light and dark meat and little fat. Pigeon is described as one of the oldest known birds to humans. Pheasant is noted as the most popular game bird in the United States with mildly flavored meat

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 20

    Prepared by : Mrs. Catherine Joy F.

    Manalo
    Chicken

    Has white and


    dark meat and
    when prepared
    without skin has
    little fat
    Turkey
    Has white and
    dark meat and
    when prepared
    without its skin
    has little fat
    Duck
    A dark meat bird,
    commonly prepared in
    broiler or in roast
    Balut- incubated ducks
    egg
    Goose
    A very fatty
    dark meat bird
    Usually roasted
    Guinea
    A domesticated
    game bird
    Has tender light
    and dark meat
    with little fat
    Pigeon
    One of the oldest
    birds known to
    humans
    Pheasant
    Most popular game bird
    in the United States
    The meat is mildly
    flavored and the hen is
    tender than the cock
    Quail
    Most commonly
    available game bird
    related to the
    pheasants
    1. Storage Temperature
    2. Microbiological Condition
    3. Evisceration
    4. Breast Meat Color
    5. Other factors
    1. Storage on ice
    2. Film permeability
    3. Scalder water temperature
    4. Chlorination of chiller water

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