Explore The flavors Of Indian cuisine In Budapest : Indian Palate
Lea ericka merca (tle)
1. SUBMITTED TO: DARYL C. AMBRAD
SUBMITTED FROM: LEA ERICKA MERCA
PROJECT
IN
EMPOWERMENT TECHNOLOGIES
2. What are the different types of
poultry?
There are different kinds of poultry,
including chicken, pheasant, turkey,
duck, goose, pigeon, partridge, quail,
ostrich, emu and rhea. Poultry is the
term used for any domestic fowl that is
raised for its feathers, eggs or meat or
works as a guard animal or a homing
animal.
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3. ∗ Poultry (/ˌpoʊltriː/) are domesticated birds kept by humans for
the eggs they produce, their meat, their feathers, or sometimes
as pets. These birds are most typically members of the
superorder Galloanserae (fowl), especially the order
Galliformes (which includes chickens, quails and turkeys) and
the family Anatidae, in order Anseriformes, commonly known
as "waterfowl" and including domestic ducks and domestic
geese. Poultry also includes other birds that are killed for their
meat, such as the young of pigeons (known as squabs) but
does not include similar wild birds hunted for sport or food and
known as game. The word "poultry" comes from the
Definition of Poultry
4. ORIGIN OF POULTRY
the purebred poultry industry served as the foundation
for the development of the commercial industry, the
two industries soon developed very different types of
domestic fowl. While the purebred exhibition industry
continued to select and breed fowl for standard
conformations and plumage colors, the commercial
industry developed specialized hybrids for meat and
egg production. Today, the two industries are very
different: The purebred fowl of today are basically the
same as they were 100 years ago and are mainly
raised as a hobby; whereas, the commercial poultry
6. ∗ Protein is a key element of a
healthy human diet. The body uses
proteins to generate new cells and
maintain and repair old cells. A
lean source of protein is beneficial
to digestion, metabolism, and heart
health.
*Nutritive Value*
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7. ∗ Tender cuts of meat do not require
moisture and long, slow cooking. They are
usually cooked with a dry heat method,
including:
• roasting,
• broiling,
• pan-broiling,
• pan-frying, and
• grilling.
*ways of cooking*
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10. ∗Selecting poultry
Poultry cuts
∗ Poultry can be purchased as the whole bird but it
is also available in a number of other forms,
including selected cuts and further processed
items.
Ducks and geese
∗ In general, these birds are left whole for roasting,
pot-roasting or braising. However, the legs can be
removed for making ballotine and the breasts can be removed for pan
frying.
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11. ∗ Turkeys can also be left whole for roasting,
pot-roasting or braising. The fillets can be
used for individual portions, while the legs
and thighs can be removed for making
ballotines, or for minced or diced turkey meat.
The breasts can also be used for individual
portions, such as turkey schnitzels.
Turkey
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12. White meat or light meat
∗ - refers to the lighter-colored meat of poultry, as
contrasted with dark meat. In a more general sense,
white meat may refer to any lighter-colored meat, as
contrasted with red meats like beef and some types
of game.
Red meat or dark meat
- is red when raw and dark in color when cooked, in
contrast to white meat,which is pale in color before and
after cooking.This definition only refers to flesh from
mammals or fowl.
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