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COOKERY

This document discusses selecting, preparing, cooking, presenting, and storing poultry and game dishes in a commercial kitchen. It defines poultry as domesticated birds raised for meat and eggs, including chicken, turkey, duck, pigeon, and quail. Game birds that are hunted for food include grouse. The document outlines characteristics for selecting high quality whole chickens, dressed chickens, ready-to-cook chickens, and chicken parts. It also discusses common poultry varieties like broilers, roasters, capons, and hens.

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Meach Callejo
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611 views23 pages

COOKERY

This document discusses selecting, preparing, cooking, presenting, and storing poultry and game dishes in a commercial kitchen. It defines poultry as domesticated birds raised for meat and eggs, including chicken, turkey, duck, pigeon, and quail. Game birds that are hunted for food include grouse. The document outlines characteristics for selecting high quality whole chickens, dressed chickens, ready-to-cook chickens, and chicken parts. It also discusses common poultry varieties like broilers, roasters, capons, and hens.

Uploaded by

Meach Callejo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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WHAT CAN YOU SAY ABOUT

THESE PICTURE?
LESSON 1 PREPARE POULTRY AND GAME DISHES
• THIS LESSON DEALS WITH THE SELECTION, PREPARATION, COOKING, PRESENTATION,
AND STORAGE OF POULTRY AND GAME IN A COMMERCIAL KITCHEN OR CATERING
OPERATION.
• AT THE END OF LESSON YOU ARE EXPECTED TO DO THE FOLLOWING:

• 1. PERFORM MISE‘ EN PLACE;


• 2. COOK POULTRY AND GAME DISHES;
• 3. PLATES/PRESENT AND EVALUATE POULTRY AND GAME BIRD DISHES; AND
• 4. STORE POULTRY AND GAME BIRD
1. WHAT IS POULTRY ANIMALS?
• POULTRY REFERS TO SEVERAL KINDS OF FOWL
THAT ARE USED AS FOOD.
• THE TERM INCLUDES CHICKEN, TURKEY, DUCK,
PIGEON, AND QUAIL
• THESE ARE USUALLY DOMESTICATED RAISED
MAINLY FOR MEAT AND/OR EGGS.
• BIRDS SUCH AS SMITES THAT ARE HUNTED FOR
FOOD ARE CALLED GAME OR GAME BIRDS.
WHAT IS THE COMMON
POULTRY THAT IS AVAILABLE
IN THE MARKET?
CHICKEN

• MOST POPULAR AND WIDELY EATEN POULTRY IN THE


WORLD
• CONTAINS WHITE AND DARK MEAT
• CAN BE COOKED BY ALMOST ANY COOKING METHOD
• READILY AVAILABLE FRESH AND FROZEN
CHICKENS AND OTHER POULTRY MAY BE
DIVIDED INTO CLASSES WHICH ARE
ESSENTIALLY OF THE SAME PHYSICAL
CHARACTERISTICS ASSOCIATED WITH AGE, SEX,
LIVE
WEIGHT AND/OR BREED.
BROILER OR FRYER.

• A BROILER OR FRYER IS
YOUNG CHICKEN,
USUALLY 9 TO 12 WEEKS
OF AGE, OF EITHER SEX,
IS TENDER-MEAT WITH
SOFT, PLIABLE, SMOOTH-
TEXTURED SKIN.
ROASTER

ROASTER: 5-6 MONTHS,


YOUNG CHICKEN OF
EITHER SEX, TENDER
FLESH AND SMOOTH
SKIN, BUT LESS
FLEXIBLE CARTILAGE.
CAPON

A CAPON IS A
SURGICALLY DESEXED
MALE CHICKEN
USUALLY UNDER 8
MONTHS OF AGE.
STAG

A STAG IS A MALE
CHICKEN, USUALLY
UNDER 10 MONTHS OF
AGE, WITH COARSE
SKIN, WITH SOMEWHAT
TOUGHENED AND
DARKENED FLESH.
HEN OR STEWING CHICKEN.

IT IS A MATURE FEMALE
CHICKEN WHICH IS
USUALLY MORE THAN 10
MONTHS OF AGE. IT CAN
ALSO BE A CULLED LAYER.
COCK OR ROOSTER.

IT IS A MATURE MALE
CHICKEN WITH COARSE
SKIN, TOUGHENED AND
DARKENED MEAT AND
HARDENED
BREASTBONE TIP.
JUMBO BROILER.

THIS IS A LARGE CHICKEN


ABOUT 4 KG. DRESSED
WEIGHT WHICH ARE ON
SALE ESPECIALLY DURING
THE CHRISTMAS HOLIDAY.
OTHER POULTRY
PEKING DUCK.

THIS IS A BREED OF
DUCK THAT
ORIGINATED FROM
CHINA AND IS NOTED
FOR ITS TENDER AND
FLAVORFUL MEAT.
DUCK OR ITIK

AVAILABLE AND
POPULAR IN MANY
TOWNS OF RIZAL
AS FRIED ITIK.
SQUAB

THIS IS A YOUNG
IMMATURE PIGEON
OF EITHER SEX
AND HAS EXTRA
TENDER MEAT.
SELECTING GOOD QUALITY POULTRY AND
GAME

1. LIVE POULTRY
• A. IT HAS CLEAR EYES.
• B. A YOUNG CHICKEN HAS FINE AND SOFT FEET. IF IT IS OLD, THE
FEET ARE THICK AND SCALY.
• C. THE BONE AT THE TIP OF THE BREAST IS SOFT IN YOUNGER
CHICKEN AND THICK IN OLDER ONE.
• D. SMALL FEATHERS INDICATE THAT THE CHICKEN IS YOUNG.
2. WHOLE POULTRY.

• THESE ARE SLAUGHTERED BIRDS THAT HAVE BEEN


BLED AND DE-FEATHERED.
• A. THEIR HEAD, FEET AND VISCERA ARE STILL INTACT.
• B. THEY ARE CLEAN, WELL FLESHED.
• C. THEY HAVE MODERATE FAT COVERINGS.
• D. THEY ARE FREE FROM PIN FEATHERS AND SHOW
NO CUTS, SCARS OR MISSING SKIN.
3. DRESSED POULTRY
THESE ARE SLAUGHTERED BIRDS THAT HAVE BEEN
BLED, DE-FEATHERED, AND THE VISCERAL ORGANS
ARE REMOVED.
• A. THE SKIN IS SMOOTH AND YELLOW IN COLOR
• B. THE BREAST IS PLUMP
• C. THE THIGHS ARE WELL-DEVELOPED
• D. IT HAS NO OBJECTIONABLE ODOR
• E. IT IS HEAVY AND THE SKIN IS NOT WATERY
4. READY-TO-COOK

•. THE DRESSED BIRDS MAY BE CUT


UP AND MARINATED OR SEASONED.
5. Poultry Parts.
Several pieces of a single poultry part are usually
packed in one carton, wrapped and chilled or frozen.
The various poultry parts are divided into any of the
following:
a. dark meat – drumsticks, thighs, wings, neck,
backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

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