Game Birds and Cooking Methods

Originated in North Africa, all dark meat
poussin
guinea hen
pheasant
squab
quail
AKA pigeon, small bird, quick cooking
Poussin
Guinea hen
Pheasant
Squab
Quail
Small bird, often served with acidic sauce
Poussin
Guinea Hen
Pheasant
squab
sparrow
peacock
quail
Baby Chicken
poussin
quail
squab
pheasant
chick
Quail: Cooking methods and temp
165
120
slow roasting
140
Grilling
Sauteed
quick cooking
medium cooking
Squab: Cooking methods and temp
130 (135 final)
165 (due to its close ancestry to chickens)
brining
braising
barding
long roast
eaten like sashimi
Squab: Undercooking is better than overcooking (T/F)
True
False
Poussin: Cooking methods and temp
145
165
roasted whole
spatchcocked
poach then grill for 45 minutes to reach temp
Poussin: quick searing and then finishing in the oven is discouraged due to tough meat (T/F)
True
False
Guinea Fowl: Cooking Methods and Temp
quick sear
braise
brined
barding
long, slow roast
140
135
160-165
Guinea Fowl: Meet needs to be tenderized and the 3 b's
True
False
Pheasant: Cooking Methods and Temp
roast
stew
braise
spatchcock
barding of the breast
braising of the hindquarters
quick saute
165
145
Rabbit: Cooking Methods and Temp
cook thighs separate from saddle
brining, braising, barding
145
160
roast whole after removing bones
Rabbit: classified as poultry due to size
True
False
0
{"name":"Game Birds and Cooking Methods", "url":"https://www.quiz-maker.com/QB91VJC9A","txt":"Originated in North Africa, all dark meat, AKA pigeon, small bird, quick cooking, Small bird, often served with acidic sauce","img":"https://www.quiz-maker.com/3012/images/ogquiz.png"}
Powered by
Quiz Maker
Powered by: Quiz Maker