Poultry types

Question 1

What is poultry

Answer 1

Animals that are farmed and feathered

Question 2

Examples of poultry

Answer 2

Chicken, turkeys, geese, ducks, quails, pheasant, emus, ostriches, pigeons

Question 3

Chicken

Answer 3

Most popular in the world . Has both white and dark meats

Question 4

What are chickens bread for meat called

Answer 4

Broilers

Question 5

What are chickens bread for eggs called

Answer 5

Layers

Question 6

Chicken nutrition

Answer 6

Protein mainly, low fat percentage (under the skin), high personality of unsaturated fatty acids.

Question 7

What to look for when buying chicken

Answer 7

Plumb breast, firm flesh , white skin, unbroken

Question 8

Weight of turkey

Answer 8

4-20 kg

Question 9

What does turkey have related to protein

Answer 9

more protein per gram than nearly any other meat.

Question 10

Difference in feathers for turkey

Answer 10

Naturally black feathers, white feathers for commercial

Question 11

Dark meat - turkeys

Answer 11

Very little as the cannot fly in domestic. Wild turkeys can fly so have dark meat

Question 12

Texture of turkey

Answer 12

Naturally dry, no layer of fat between skin.

Question 13

Goose rearing

Answer 13

Geese require intensive rearing and this is why they are more expensive than other poultry.

Question 14

Weight if goose

Answer 14

2.5-12 kg

Question 15

Texture of goose

Answer 15

High fat content under the skin, flavour, rich

Question 16

Cooking of goose what happens

Answer 16

During cooking the fat melts and bastes the breast, keeping it juicy.

Question 17

Buying geese look for

Answer 17

Plump, unblemished skin, good fat layer

Question 18

Taste of pigeons

Answer 18

Nutty, gamey (strong smell)

Question 19

Pigeon season is

Answer 19

September

Question 20

Nutrition of pigeons

Answer 20

Protein + iron

Question 21

Duck weight

Answer 21

3-4kg

Question 22

Nutrition of duck

Answer 22

Protein, b vitamins, zinc, potassium, magnesium, iron.

Question 23

Duck looks

Answer 23

Less than chicken, plump breast white skin

Question 24

Duck seasons

Answer 24

Farmed ducks all year round, wild ducks October to December

Question 25

Availablility of Guinea fowl

Answer 25

All year round but bad between September-November

Question 26

Guinea fowl flavour

Answer 26

Between chicken and pheasant. Do not overcook as it is a dry meat

Question 27

Pheasant look and taste

Answer 27

Pale, lean flesh, gamey flavour. Breast is tender than leg.

Question 28

Pheasant season

Answer 28

October to end of January

Question 29

Pheasant cooking

Answer 29

Lean cooked carefully, can become dry

Question 30

Quail flavour

Answer 30

Delicate flavour, eat bones

Question 31

Available of quail

Answer 31

All year round

Question 32

Quail look

Answer 32

Plump, yellow skin