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L-2.2 Ch.17 Poultry

Horizontales
Refers to the edible offal of a bird, including the heart, liver, and gizzard.
Meat that is darker in color and is from areas where the bird’s muscles are used more heavily, such as the leg and thigh region.
Meat that is light/white in color and is from the areas of a fowl (bird) where little muscle use takes place, such as the breast
Tie the legs and wings of a bird to its body before roasting the bird.
Bird, including hens and roosters, commonly raised for its eggs and meat.
A bird, such as a chicken, that is raised or hunted for food.
Verticales
Birds, such as chickens, turkeys, and ducks, that are raised on farms for their meat and/or eggs.
Birds, such as pheasant or quail, that are legally hunted in the wild for food or sport.
Swimming bird whose flesh is used for food.
Also called dressing; a mixture of bread crumbs, herbs, and various other ingredients placed into the cavity of poultry before cooking.
Small, wild bird that is hunted for food.
Separating animal meat from the bones.
Large American bird related to the chicken that is raised for its meat, or is hunted for its meat, if wild.