This presentation provides information about poultry and game bird.

1. IDENTIFYING POULTRY
AND GAME

2. COMMERCIAL POULTRY
• CHICKEN has white and dark meat and
when prepared without its skin has little
fat.
• The four classes of chicken are:
1. Rooster
2. Broiler/Fryer
3. Cornish hen
4. Poussin

4. • TURKEY has white and dark meat and
when prepared without its skin has little
fat.
• YOUNG TOM and HEN are classes of
turkey.

5. • DUCK is a dark meat bird. The most
commonly prepared is the broiler and
roaster duckling.

6. • GOOSE is a very fatty dark meat bird.

7. • GUINEA is a domesticated game bird.
It has tender light and dark meat
with little fat.

8. • PIGEON is one of the oldest birds known
to humans. The most common edible
form found in the US is squab, which has
dark, tender meat with little fat.

9. • PHEASANT is the most popular game bird in
the US.

10. • QUAIL is the most commonly available game
bird and is related to the pheasant.

11. QUESTIONS

12. 1. It has white and dark meat and when
prepared without its skin has little fat.
2. It is a very fatty dark meat bird.
3. What are the classes of Turkey?
4. It is the most commonly available
game bird and is related to the
pheasant.
5. It is a domesticated game bird.

13. 6-9. What are the four classes of
chicken?
10. It is one of the oldest birds
known to humans.