Definitions
- Referring to any type of domesticated bird raised for meat, including chicken, turkey, duck, and goose. - Used in French cuisine to describe dishes made with poultry. - Talking about the meat of birds that are raised specifically for consumption.
- Referring to domesticated birds raised for meat, eggs, or feathers, including chicken, turkey, duck, and goose. - Talking about the meat of birds that are raised specifically for consumption. - Used in recipes and cooking to describe dishes made with chicken, turkey, or other domesticated birds.
List of Similarities
- 1Both words refer to domesticated birds raised for meat.
- 2Both words include chicken, turkey, duck, and goose as examples.
- 3Both words are used in cooking and cuisine to describe dishes made with domesticated birds.
- 4Both words are nouns that can be used to refer to the meat of domesticated birds.
What is the difference?
- 1Usage: Volaille is less commonly used in everyday English than poultry.
- 2Scope: Volaille can refer to any domesticated bird raised for meat, while poultry can also include birds raised for eggs or feathers.
- 3Connotation: Volaille may have a more upscale or gourmet connotation due to its use in French cuisine, while poultry is more commonly associated with everyday cooking.
- 4Adjective form: Volaille can be used as an adjective to describe dishes made with poultry, while poultry is typically used as an adjective to describe the meat itself.
Remember this!
Volaille and poultry are synonyms that both refer to domesticated birds raised for meat. However, volaille is a less common term that is often used in French cuisine to describe dishes made with poultry, while poultry is a more versatile term that can also include birds raised for eggs or feathers. Additionally, volaille may have a more upscale connotation, while poultry is more commonly associated with everyday cooking.
