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    FS 103 - Poultry

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    Ma. Isabel C. Chico
    The document discusses poultry, including that it refers to domesticated birds used for food such as chicken, turkey, duck and quail. It provides information on the nutrients in poultry and classes of chicken, and describes the preparation, market forms and cuts of poultry. Poultry is a good protein source and provides various vitamins and minerals, with different classes of chicken suitable for different cooking methods.

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    FS 103 - Poultry

    Uploaded by

    Ma. Isabel C. Chico
    64 views21 pages
    The document discusses poultry, including that it refers to domesticated birds used for food such as chicken, turkey, duck and quail. It provides information on the nutrients in poultry and classes of chicken, and describes the preparation, market forms and cuts of poultry. Poultry is a good protein source and provides various vitamins and minerals, with different classes of chicken suitable for different cooking methods.

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    This encompasses concepts about poultry.

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    FS 103 - POULTRY

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    The document discusses poultry, including that it refers to domesticated birds used for food such as chicken, turkey, duck and quail. It provides information on the nutrients in poultry and classes of chicken, and describes the preparation, market forms and cuts of poultry. Poultry is a good protein source and provides various vitamins and minerals, with different classes of chicken suitable for different cooking methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    64 views21 pages

    FS 103 - Poultry

    Uploaded by

    Ma. Isabel C. Chico
    The document discusses poultry, including that it refers to domesticated birds used for food such as chicken, turkey, duck and quail. It provides information on the nutrients in poultry and classes of chicken, and describes the preparation, market forms and cuts of poultry. Poultry is a good protein source and provides various vitamins and minerals, with different classes of chicken suitable for different cooking methods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 21

    Good Morning!

    MA.ISABEL CARPIO - CHICO, MAED.,LPT


    BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
    Instructor
    FS 103 - FOOD SELECTION AND
    PREPARATION

    Poultry

    MA.ISABEL CARPIO - CHICO, MAED.,LPT


    BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
    Instructor

    Poultry

    Ørefers to several kinds of fowl that are


    used as food and the term includes
    chicken, turkey, duck, pigeon, and quails.
    ØThese are usually domesticated birds
    raised mainly for meat and/or eggs.

    NUTRIENTS

    Poultry is a good source of protein. It also provides niacin, vitamins B6


    and B12, calcium, phosphorus, iron, and other trace minerals. It is
    generally lower in fat and calories than red meat, making it a nutritious
    protein option.
    Poultry meat has distinct dark and white muscles. The dark muscles
    are those which are more active. Hence, wild birds, which are very
    mobile consist only of dark meat. Dark chicken meat is richer in
    riboflavin, poorer in niacin and has more fat and connective tissues than
    white meat.
    CLASSES of CHICKEN

    ·Rock Cornish game hen. This special breed of


    young, small chicken (5-7
    weeks) has less meat in relation to size than other chickens. One hen
    usually equals one serving. Game hens can be broiled or roasted.

    ·Broiler-fryer chicken. Sold at about 7 weeks of age and 3-4 pounds in


    weight, these are the most tender and most common. They don’t have as
    much meat as other types. They can be cooked using almost any method.
    CLASSES of CHICKEN

    ·Roaster chicken. Slightly larger at 4-7 pounds


    and 3-5 months old,
    roasters are raised to be roasted whole. They yield more meat per pound
    than broiler-fryers.

    ·Hen or Stewing chicken. This large , mature female laying bird is less
    tender than younger bird, so they must be cooked in moist heat. It is best
    in such dishes as soup and dumplings.
    CLASSES of CHICKEN

    ·Roaster chicken. Slightly larger at 4-7 pounds


    and 3-5 months old,
    roasters are raised to be roasted whole. They yield more meat per pound
    than broiler-fryers.

    ·Hen or Stewing chicken. This large , mature female laying bird is less
    tender than younger bird, so they must be cooked in moist heat. It is best
    in such dishes as soup and dumplings.
    CLASSES of CHICKEN


    capons are tender and
    ·Capons. Desexed roosters under 8 months old,
    flavorful. They are best roasted.


    dressed weight.Its size
    ·Jumbo broiler. A large chicken about 4 kilogram
    is equivalent of a small turkey.

    Cock or rooster. A mature male chicken with coarse skin and tough, dark
    meat. Requires long, moist cooking

    Other Poultry:

    ·Peking Duck. This is breed of duck that originated from China and is
    noted for its tender and flavorful meat. It is different from the local duck
    called itik, which is raised mainly for eggs.

    ·Squab. This is a young pigeon of either sex with extra tender meat.

    PREPARATION OF POULTRY FOR COOKING


    Slaughter and Bleeding. Proper handling prior to slaughter is essential


    to prevent bruising and injury to the bird. Slaughtering is done with the
    less struggle of the bird in order to effect proper draining of its blood.
    Slaughtering is done by slitting the large or jugular vein in the animals
    throat with one big strike, using a sharp knife. The bird is then held by
    the feet or place in a killing funnel – upside down to restrict the
    movement of the struggling bird. Bleeding may take about 1-3 minutes
    depending upon the sharpness of the knife used, type,and size of the bird
    and the method of slaughter.

    PREPARATION OF POULTRY FOR COOKING


    . Scalding. The birds are then scalded by dipping in hot water


    at about 600C for 30-75 seconds depending upon the size of the
    bird. Scalding is done to facilitate the removal of feathers and
    pinfeathers. Pinfeathers are those which not quite emerged.

    PREPARATION OF POULTRY FOR COOKING


    Defeathering. Feathers are hence removed by rubbing,


    not by picking. The poultry at this stage is called
    dressed poultry.

    PREPARATION OF POULTRY FOR COOKING


    Evisceration.It is done by slitting the abdominal cavity


    and pulling out the entails in one piece. When this is
    accomplished, the poultry are called drawn poultry.
    MARKET FORMS OF POULTRY

    1. Live Poultry. When selecting live poultry,


    choose those birds that are alert, healthy, well
    feathered and well formed. A sluggish-looking
    bird should not be purchased. They should have a
    good fat covering, free of
    tears, broken bones, bruises and blisters.

    2. Whole Poultry. This is similar to the form of


    the live poultry but is no longer alive.

    MARKET FORMS OF POULTRY


    3. Dressed Poultry. These are slaughtered birds


    that have been bled, defeathered. The head, feet,
    and viscera are still intact.

    4. Drawn Poultry. These are slaughtered birds


    that have been bled, defeathered, and visceral
    organs removed.

    MARKET FORMS OF POULTRY


    Ground Poultry.The poultry was ground without


    the skin and is leaner.

    Poultry Parts. Cut-up chicken is sold in parts


    such as breasts, wings, thighs, drumsticks, and
    giblets.
    POULTRY CUTS

    POULTRY CUTS

    POULTRY CUTS

    POULTRY CUTS

    POULTRY CUTS

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