Ch. 18 Poultry

  1. Poultry
    Collective ferm for domesticated birds bred for eating. Include: chickens, ducks, geese, guineas, pigeons, and turkies.
  2. Chicken
    light and dark meat. older bird less tender.
  3. Duck
    dark meat only. marge amounts of fat.
  4. goose
    only dark meat and very fatty skin.
  5. Guinea
    light and dark meat. flavor similar to pheasant. tender enough to sautee. little fat
  6. Pigeon
    (squab) dark, tender beat. sauteeing, broiling, or roasting. Very little fat, benefits from barding.
  7. Turkey
    light and dark meat. small amount of fat.
  8. Ratites
    flightless birds with small wings and flat breastbones. (emu, ostrich, rhea) Classified as red meat. Beef like flavor but alittle sweeter.
  9. Foie Gras
    enlarged liver of duck or goose. Produced by fattening birds by force feeding them. Can be grilled, roasted, sauteed or made into pates or terrines.
  10. a point
    • 1) french term for cooking to the ideal degree of doneness
    • 2) when applied to meat, refers to cooking to medium rare.
Card Set
Ch. 18 Poultry
Notes from ch. 18