Post on 18-Dec-2014
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”“One can never know too much; the more one learns, the more one
sees the need to learn more and that study as well as broadening
the mind of the craftsman provides and easy way of perfecting
yourself in the practice of your art.– Auguste Escoffier. French chef (1846-1935)
GAME
C H A P T E R EIGHTEEN
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
You will be able to:
– Identify a variety of game
– Understand game inspection practices
– Purchase game appropriate for your needs
– Store game properly
– Prepare game for cooking
– Apply various cooking methods to game
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Game Overview
Game are animals that are hunted for sport or food.
Due to the popularity of these meats they are now
farm-raised for use in the food service industry.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Furred or Ground Game
Large animals
– Deer (Venison)
– Moose
– Bear
– Wild boar
– Elk
– Bison
– Antelope
Small animals
– Rabbit
– Squirrel
– Raccoon
– Opossum
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Delicious, Nutritious and Available
Widely available for use in restaurants and homes
Safe
Raised on domesticated farms or ranches
Must come from an approved source
Truly wild game is not to be sold or served in a food service establishment
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Venison Saddle
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Big Game Animals
Zebra
Bear
Wildebeest
Available through exotic game purveyors
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Feathered or Winged Game
Upland birds
– Wild turkey
– Pheasant
– Quail
– Woodcock
– Partridge
Waterfowl
– Wild geese
– Ducks
Songbirds
– Larks
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Game Birds
Available whole or precut
– Fresh or frozen
Less fat than other poultry
– Often barded with fat
Many can be cooked to medium rare
Can become dry and stringy if overcooked
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Game Birds
Quail
Chukar Partridge
Pheasant
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Reptiles
Rattlesnake
Alligator
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Inspection of Game
Game is not graded for quality
Subject to voluntary inspections
Processed under the same federal inspection requirements as domesticated meats and poultry
Only USDA-approved countries can export game to the U.S.
– Subject to spot inspection