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Understanding Foods
<ul><li>Classification of poultry  </li></ul><ul><ul><li>Poultry or domesticated birds raised for their meats, includes; C...
<ul><li>Purchasing poultry  </li></ul><ul><ul><li>Poultry is available for purchase in the following forms; fresh, frozen,...
<ul><li>Composition of poultry  </li></ul><ul><ul><li>Is a high-quality protein food. Contrary to the popular notion that ...
<ul><li>Red deer </li></ul><ul><ul><li>Also called the common deer, the red deer has a brownish red coat during the summer...
<ul><ul><ul><li>Deer  </li></ul></ul></ul><ul><li>It makes no difference whether a deer started its life in the wild as ro...
<ul><ul><ul><li>Hare </li></ul></ul></ul><ul><ul><ul><li>Game animal, similar to rabbit but larger; caught wild but not fa...
<ul><ul><ul><li>Feathered game </li></ul></ul></ul><ul><li>Wild Goose  </li></ul><ul><li>Wildfowl – ducks, mallards.  </li...
Partridge Grouse PHEASANT
-The End- Understanding Foods
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Poultry, Game 4

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  • Understanding Food - Poultry , Game Carlton International Academy
  • Transcript of "Poultry, Game 4"

    1. 1. Understanding Foods
    2. 2. <ul><li>Classification of poultry </li></ul><ul><ul><li>Poultry or domesticated birds raised for their meats, includes; Chicken (broilers, fryers, roasters, capons and Cornish game hens), turkey (young tom and young hen), duck, pigeon, guinea fowl and goose. Domesticated birds are classified according to age and weight, and the classifications vary from species. </li></ul></ul>Understanding Foods PIGEON CAPONS DUCK
    3. 3. <ul><li>Purchasing poultry </li></ul><ul><ul><li>Poultry is available for purchase in the following forms; fresh, frozen, cooked, canned, dehydrated, live, dressed, ready to cook and as convenience food. </li></ul></ul>Understanding Foods CORNISH GAME HENS GOOSE CORNISH GIANT
    4. 4. <ul><li>Composition of poultry </li></ul><ul><ul><li>Is a high-quality protein food. Contrary to the popular notion that poultry notion that poultry is always lower in fat and cholesterol, poultry is very similar to many other meats in nutritive value. Poultry does provide less fat if the skin is removed. </li></ul></ul><ul><li>Preparation of poultry </li></ul><ul><ul><li>Poultry can be prepared in any number of ways; </li></ul></ul><ul><li>Dry – heat methods ; roasting, baking, broiling, grilling and frying. </li></ul><ul><li>Moist- heat methods ; braising, stewing and poaching. </li></ul><ul><li>Storage of poultry </li></ul><ul><ul><li>Fresh poultry will keep in the refrigerator for up to 3 days, while frozen poultry will keep in the freezer for 6 to 12 months. All prepared foods should be refrigerated in covered containers and guarded against Salmonella. </li></ul></ul><ul><li>Store in the refrigerator a maximum of 3 days. </li></ul><ul><li>Freeze for a maximum of 6 to 12 months. </li></ul>Understanding Foods
    5. 5. <ul><li>Red deer </li></ul><ul><ul><li>Also called the common deer, the red deer has a brownish red coat during the summer, changing to brownish gray during the winter. Elegant and sleek, it was considered an animal essential to early peoples’ survival </li></ul></ul><ul><li>Chamois </li></ul><ul><ul><li>The chamois (Rupicapra rupicapra) is a goat-like animal native to the Carpathian Mountains of Romania </li></ul></ul>The chamois (Rupicapra rupicapra). Understanding Foods
    6. 6. <ul><ul><ul><li>Deer </li></ul></ul></ul><ul><li>It makes no difference whether a deer started its life in the wild as roe, and fallow; once ‘bagged’ (killed) they all become venison. </li></ul><ul><li>Venison is widely available, wild or farmed and makes a delicious and meal </li></ul><ul><ul><ul><li>Wild rabbit </li></ul></ul></ul><ul><ul><ul><li>Wild rabbits are called cottontails; their tails look like balls of cotton. They might have a white mark on their foreheads or under their chins, but over all they are a brown tweedy color known as agouti coloring. </li></ul></ul></ul>Understanding Foods
    7. 7. <ul><ul><ul><li>Hare </li></ul></ul></ul><ul><ul><ul><li>Game animal, similar to rabbit but larger; caught wild but not farmed commercially. Lepus europaeus is the common hare, but some twenty Lepus species occur in Europe . </li></ul></ul></ul><ul><ul><ul><li>Wild boar </li></ul></ul></ul><ul><ul><ul><li>Wild boar meat is dark, lean and has a strong pork-game flavor. The top part of the leg makes a good roast, smaller cuts of steaks and cutlets can be grilled or braised. The remaining parts make a delicious casserole with the addition of red wine, herbs and garlic </li></ul></ul></ul>
    8. 8. <ul><ul><ul><li>Feathered game </li></ul></ul></ul><ul><li>Wild Goose </li></ul><ul><li>Wildfowl – ducks, mallards. </li></ul><ul><li>Quail </li></ul><ul><li>Pigeon </li></ul><ul><li>Partridge </li></ul><ul><li>Grouse </li></ul><ul><li>Wood Grouse or Capercaille </li></ul><ul><li>Ptarmigan </li></ul><ul><li>Pheasant </li></ul><ul><li>Guinea Fowl </li></ul>Understanding Foods PARTRIDGE GUINEA FOWL PTARMIGAN WILD GOOSE QUAIL
    9. 9. Partridge Grouse PHEASANT
    10. 10. -The End- Understanding Foods
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