Poultry and Game 2022

Poultry and Game
This Photo by Unknown Author is licensed under CC BY
This Photo by Unknown Author is licensed under CC BY

What is Poultry
The word poultry describe any domestic birds that are use as food eg.
Turkey, chicken, pigeon, duck. All poultry contains high quality protein and is
a good source of Phosphorus niacin. Older birds have more fat than younger
bird’s; dark meat is slightly higher in fat than light meat. Turkey and chicken
are lower in fat than many cut of red meat. This is especially true of the light
meat portion of poultry, a lot of the fat in poultry, a lot of the fat in poultry is
located just under the skin, chicken and turkey can be flavoured and
processed to resemble hot was harm and other luncheon meat.

IDENTIFYING POULTRY AND GAME
► Poultry can generally be placed into six categories; these are

chickens, ducks, geese, guineas, pigeons, and turkeys. Poultry is
usually the least expensive and most versatile main protein dish
item. Poultry can be cooked by almost any method; it is mild in
flavour and goes well with a variety of sauces and
accompaniments.
►
► Each poultry category is further divided into classes based on the

bird’s age and tenderness.
►
►Let us examine each category of poultry.

►Chicken - This is the most popular and widely eaten poultry in the world. It contains both
light and dark meat and has relatively little fat. Chicken is versatile and may be stuffed,
basted, seasoned or garnished with almost anything.

►Duck - The duck used most often in commercial food service operations is a roaster duckling.
It contains only dark meat, which is tender and flavourful, and a large amount of fat. Ducks
have a high percentage of bone and fat to meat.

►Goose - A goose contains only dark meats and has very fatty skin.

►Guinea - A guinea or guinea fowl is the domesticated descendant of the game bird. It has both
light and dark meat and a flavour similar to that of the pheasant. This bird contains little fat
and is usually barded prior to roasting.
► Pigeon - The young pigeon used in commercial food service operations is
referred to as squabs. Its meat is dark and tender. Pigeons too benefit from
barding.
► Turkey - This has both light and dark meat and a relatively small amount of fat.
The breast has light meat mildly flavoured; the rest of the body has dark meat
and a strong flavour.
► You should note that chicken is the most popular variety of poultry used in the
Caribbean; turkeys are the second most popular. However, you should have a
basic understanding of all categories of poultry as you may be required to prepare
them at some point in time.
►
Identify Game
► Game flesh generally has a dark colour and a strong and unpleasant aroma. Game
tends to have a robust flavour and less fat than poultry. Game can be placed into
two categories, furred or ground game and feathered or winged game.
► Furred or Ground Game
► Furred game includes large animals such as deer, bear, wild boar and elk, as well
as smaller animals such as rabbit, squirrel, raccoon and opossum. Only antelope,
deer and rabbit are widely available to food-service operations. The life of a
game is reflected in the appearance of its flesh, aroma, flavour and texture.
►
► Antelope- has almost no body fat; the meat retains a high amount of moisture. Its
meat is leaner but similar in taste to a deer’s.
► The deer -family includes elk, reindeer, red tailed deer, white
tailed deer and mule deer. Meat from any of these animals is
called venison. Venison is usually dark red with a mild aroma.
The meat is lean, usually with a gamey flavour, which if
soaked overnight can be made milder.
► Rabbit has a mild, lean and relatively tender flesh. Its flavour
and texture are similar to that of the chicken.
► Note that rabbit is the only furred game animal discussed

in this section that is widely used in the Caribbean.
Feathered or Winged Game
► Feathered game includes, birds such as wild turkey, pheasants, quails, doves,
woodcocks, partridges, wild geese and ducks.
► Pheasant- has a mild flavour. A medium sized female bird weighs about 1.36
kg (3lb) and has more plump, juicy and tender meat than a medium sized
male, which usually weighs about 2.267 kg (5lb).
► Partridge -has a less delicate flavour than pheasants and the meat tends to be
tougher.
► Quail - is a migratory game bird related to the pheasant. A ready-to-cook quail

weighs about 84.04 – 198.44 grams (3 to 7) ounces. It is usually roasted and
served whole. The meat is dark with a mild flavour.
► A typical Gooseweighs between 2.26 and 8.164 kg (5 and 18lb). A young bird
has tender meat while a mature bird has tough meat.
►
► Wild Ducks - when mature usually have tough meats. Young ducklings,
however, usually have dark meat and weigh about 1.587 to 2.26 kg (3 ½ to 5lb).
►
► Guinea Fowls - when young have tender meat while more mature guineas have
tougher meat. This meat has a light-red colour and is slightly dry with a gamey
flavour.
►
Structure and Composition of
Poultry
► The flesh of poultry and game birds is muscle tissue is

composed of:
❖ Water about 75 %
❖ Protein about 20%
❖ Fat 5%
► Other elements include Carbohydrates in small Quantities.
►
SELECTING POULTRY AND GAME
► Selecting Poultry
► You can purchase poultry in many forms, fresh or frozen, whole or portioned, bone-in or
boneless, portion controlled (P.C.), individually quick-frozen (IQF) or ground. Chicken and
turkey are also available in convenience items and are available vacuum-wrapped, fully
cooked or boned and canned. Poultry in its ready-to-use form is convenient; however, it is
not always necessary as poultry products are easy to fabricate and portion. You should also
note that whole, fresh poultry tends to be less expensive than precut or frozen poultry.
► All poultry sold in inter Slater commerce must be federally inspected. Retailer can find a
round inspection seal attached to the wing of approved birds this seal indicates that the bird
was healthy
► and processed under sanitary condition and labeled correctly. Poultry can be graded voluntary for quality.
► Grade A birds are meaty full flesh their skin have few blemishes if none at all.
► Grade B and C birds are usually use for process products. All poultry that is process and sold as canned
poultry is inspected before canning the quality depends on the brand. Most fresh and frozen poultry and
marked young birds are tender and suitable for cooking method. You can purchase chicken’s turkey geese,
fresh chilled or frozen chicken can be purchase hold cut in half or pieces breast legs and thigh are meatier
than back and wing. When deciding what type of pieces to buy compare interim of serving, chicken like all
poultry contain more bones. Therefore, when buying chicken, you need to allow half a pound of meat per
serving allows less when buying meaty pieces e.g., legs, breast 4-6oz.
► When deciding whether to purchase whole, fresh poultry or some other form, you should take into
consideration, your menu, labour costs, storage facilities, and skills.
►

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Poultry and Game

This Photo by Unknown Author is licensed under CC BY

This Photo by Unknown Author is licensed under CC BY

processed to resemble hot was harm and other luncheon meat.

► Poultry can generally be placed into six categories; these are

► Each poultry category is further divided into classes based on the

► Furred or Ground Game

► Note that rabbit is the only furred game animal discussed

► Quail - is a migratory game bird related to the pheasant. A ready-to-cook quail

► The flesh of poultry and game birds is muscle tissue is

► Other elements include Carbohydrates in small Quantities.

consideration, your menu, labour costs, storage facilities, and skills.

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