Poultry types Flashcards
What is poultry
Animals that are farmed and feathered
Examples of poultry
Chicken, turkeys, geese, ducks, quails, pheasant, emus, ostriches, pigeons
Chicken
Most popular in the world . Has both white and dark meats
What are chickens bread for meat called
Broilers
What are chickens bread for eggs called
Layers
Chicken nutrition
Protein mainly, low fat percentage (under the skin), high personality of unsaturated fatty acids.
What to look for when buying chicken
Plumb breast, firm flesh , white skin, unbroken
Weight of turkey
4-20 kg
What does turkey have related to protein
more protein per gram than nearly any other meat.
Difference in feathers for turkey
Naturally black feathers, white feathers for commercial
Dark meat - turkeys
Very little as the cannot fly in domestic. Wild turkeys can fly so have dark meat
Texture of turkey
Naturally dry, no layer of fat between skin.
Goose rearing
Geese require intensive rearing and this is why they are more expensive than other poultry.
Weight if goose
2.5-12 kg
Texture of goose
High fat content under the skin, flavour, rich
Cooking of goose what happens
During cooking the fat melts and bastes the breast, keeping it juicy.
Buying geese look for
Plump, unblemished skin, good fat layer
Taste of pigeons
Nutty, gamey (strong smell)
Pigeon season is
September
Nutrition of pigeons
Protein + iron
Duck weight
3-4kg
Nutrition of duck
Protein, b vitamins, zinc, potassium, magnesium, iron.
Duck looks
Less than chicken, plump breast white skin
Duck seasons
Farmed ducks all year round, wild ducks October to December
Availablility of Guinea fowl
All year round but bad between September-November
Guinea fowl flavour
Between chicken and pheasant. Do not overcook as it is a dry meat
Pheasant look and taste
Pale, lean flesh, gamey flavour. Breast is tender than leg.
Pheasant season
October to end of January
Pheasant cooking
Lean cooked carefully, can become dry
Quail flavour
Delicate flavour, eat bones
Available of quail
All year round
Quail look
Plump, yellow skin
