Lesson 2 Prepare Poultry and Game Dishesppt 230502204656 3c77b805

LO # 1 Perform Mise’en Place
Selecting and Purchasing

Poultry and Game
WHAT IS POULTRY?
Poultry refers to several kinds
of fowl that are used as food
and the term includes chicken,
turkey, duck, pigeon, and quail.
Vocabulary
*Fowl - the flesh of

domesticated birds as food;
poultry.
Different kinds of poultry
1. Chicken
2. Pigeon
3. Quail
4. Duck
5. Itik
Different kinds of poultry
6. Goose
7. Turkey
8. Pheasant
9. Wild Duck
10. Guinea fowl
What is Game?
Birds such as smites that
are hunted for food are
games.
Vocabulary
*smites - a heavy blow or stroke

with a weapon or the hand
What is difference
between poultry and
game?
Classification of Poultry and Games
POULTRY USES
CHICKEN MEAT, EGGS

DUCK MEAT, EGGS FEATHERS
TURKEY MEAT
GOOSE MEAT, FEATHERS, EGGS
QUAIL MEAT, EGGS
PIGEON MEAT
GUINEA FOWL MEAT
WILD DUCK MEAT, FEATHERS
PHEASANT MEAT
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.
1. BROILER OR FRYER
2. ROASTER
3. CAPON
4. STAG
5. HEN OR STEWING CHICKEN
6. COCK OR ROOSTER
7. JUMBO BROILER
1.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.
2. Roaster
• A roaster is usually 5 to 6
months of age.
• Chickens less than 8 months
old and weighing 3 1/2 to 5
pounds
3. Capon
• A capon is a surgically
desexed male chicken
usually under 8 months
of age.
4. Stag
• is a male chicken, usually
under 10 months of age,
with coarse skin, with
somewhat toughened
and darkened flesh.
5. 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.
6. Cock or Rooster
• It is a mature male
chicken with coarse
skin, toughened and
darkened meat and
hardened breastbone
tip.
7. Jumbo Broiler
• This is a large chicken
about 4 kg. dressed
weight which are on sale
especially during the
Christmas holiday.
Other Poultry
1. Peking duck. This is a breed of duck that
originated from China and is noted for its
tender and flavorful meat.
2. Duck or Itik is available and popular in many
towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of
either sex and has extra tender meat.
Nutritive Value/Components of
Poultry and Game
22.6% protein
76.3% water and traces
of
fat, vitamins and minerals
Poultry meat consist of dark and
white muscles.
1.Dark Muscles – are those found in
parts of fowl’s body which are always
used.
• These are the legs, thigh,wings, neck and
ribcage.
white muscles
1. Dark Muscles are richer in
fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.
white muscles
2. White meat – it is simply

the breast of the chicken.
Variety meats of poultry and
game
>Refers to the meat of such

organs as the gizzard, heart,
kidneys and liver.
Selecting Good Quality Poultry and Game
1. LIVE POULTRY
2. WHOLE POULTRY
3. DRESSED POULTRY
4. READY-TO-COOK
5. POULTRY PARTS
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.
. Dressed Poultry. These are
3
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.
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
Preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.
2. Scalding - immerse (something) briefly
in boiling water for various purposes, such
as to facilitate the removal of skin from fruit
or to preserve meat.
3. Defeathering - removing of feather.
4. Evisceration - removing of viscera or
internal organs.
5. Deboning - removing of bones.
Market forms of poultry
1.LIVE POULTRY
2.WHOLE POULTRY
3.DRESSED POULTRY
4.DRAWN POULTRY
5.PREADY-TO-COOK
Live poultry
Live poultry should be healthy,
alert, and well-feathered. Avoid
poultry which have bruises, blisters
and broken bones.
Whole poultry
Though not alive, the
criteria for selecting live
poultry also apply to whole
poultry.
Dressed poultry
This is the most available poultry form
in the market. Dressed poultry are
actually slaughtered poultry with the
head, feet, blood, feathers and internal
organs removed.
Drawn poultry
These are dressed poultry that
have been chilled or frozen.
Ready-to cook
These are poultry parts such as
wings, breast, thighs, or drumsticks
which have been separately packed
in a single container and frozen or
chilled.
Different Cuts of Poultry
Whole Chicken
Whole Chickens are
marketed either fresh or
frozen.
Halves
The bird is split from front to
back through the backbone
and keel to produce 2
halves of approximately
equal weight.
Breast Quarters
Halves may be further cut
into which include the wing.
A breast quarter, including
portions of the back, is all
white meat.
Split Breast
A breast quarter
with the wing
removed.
Split Breast without
Back
A breast quarter with wing
and back portion removed.
Split Breast without Back
A breast quarter with wing

and back portion removed.
Boneless, Skinless
Breast
Split breast that has
been skinned and
deboned.
8-Piece Cut
The whole bird is cut into 2 breast

halves with ribs and back portion,
2 wings, 2 thighs with back
portion and 2 drumsticks. These
are usually sold without giblets.
Whole Chicken Wing
The whole chicken wing is an all-

white meat portion composed of
three sections; the drumette, mid-
section, and tip.
Wing Drummettes
The first section

between the shoulder
and the elbow.
Wing Mid-Section with Tip
The flat center section

and the flipper (wing tip).
Wing Mid-Section
The section between the

elbow and the tip,
sometimes called the wing
flat or mid-joint.
Whole Chicken Leg
The whole chicken leg is the

drumstick-thigh combination.
The whole leg differs from the
leg quarter and does not
contain a portion of the back.
Boneless, Skinless Leg
Whole chicken leg with

skin and bone removed.
THIGH
The thigh is the

portion of the leg
above the knee joint.
Boneless, Skinless Thigh
Thigh with skin and

bone removed.
Drumsticks
Drumsticks include the
lower portion of the leg
quarter.
Giblets
Includes heart,
liver, and neck

Lesson 2 Prepare Poultry and Game Dishesppt 230502204656 3c77b805

Uploaded by

Copyright:

Available Formats

Lesson 2 Prepare Poultry and Game Dishesppt 230502204656 3c77b805

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Lesson 2 Prepare Poultry and Game Dishesppt 230502204656 3c77b805

Uploaded by

Copyright:

Available Formats

LO # 1 Perform Mise’en Place

Selecting and Purchasing

*Fowl - the flesh of

*smites - a heavy blow or stroke

CHICKEN MEAT, EGGS

2. White meat – it is simply

>Refers to the meat of such

slaughtered birds that have been bled,

A breast quarter with wing

The whole bird is cut into 2 breast

The whole chicken wing is an all-

The first section

The flat center section

The section between the

The whole chicken leg is the

Whole chicken leg with

The thigh is the

Thigh with skin and

You might also like