none

1. LO # 1 Perform Mise’en Place
Selecting and Purchasing
Poultry and Game

2. Poultry refers to several kinds
of fowl that are used as food
and the term includes chicken,
turkey, duck, pigeon, and quail.
WHAT IS POULTRY?

3. *Fowl - the flesh of
domesticated birds as food;
poultry.
Vocabulary

4. 1. Chicken
2. Pigeon
3. Quail
4. Duck
5. Itik
Different kinds of poultry

5. 7. Turkey
8. Pheasant
9. Wild Duck
10. Guinea fowl
Different kinds of
6. Goose
poultry

6. Birds such as smites that
are hunted for food are
games.
What is Game?

7. *smites - a heavy blow or stroke
with a weapon or the hand
Vocabulary

8. between poultry and
game?
What is difference

9. 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

10. 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

11. 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.

12. 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

13. 3. Capon
• A capon is a surgically
desexed male chicken
usually under 8 months
of age.

14. 4. Stag
• is a male chicken, usually
under 10 months of age,
with coarse skin, with
somewhat toughened
and darkened flesh.

15. 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.

16. 6. Cock or Rooster
• It is a mature male
chicken with coarse
skin, toughened and
darkened meat and
hardened breastbone
tip.

17. 7. Jumbo Broiler
• This is a large chicken
about 4 kg. dressed
weight which are on sale
especially during the
Christmas holiday.

18. 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.

19. 22.6% protein
76.3% water and traces of
fat, vitamins and minerals
Nutritive Value/Components of
Poultry and Game

20. 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.

21. 1. Dark Muscles are richer in fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.
Poultry meat consist of dark and
white muscles

22. Poultry meat consist of dark and
white muscles
2. White meat – it is simply
the breast of the chicken.

23. Variety meats of poultry and
game
>Refers to the meat of such
organs as the gizzard, heart,
kidneys and liver.

24. Selecting Good Quality Poultry and Game
1. LIVE POULTRY
2. WHOLE POULTRY
3.DRESSED POULTRY
4. READY-TO-COOK
5.POULTRY PARTS

25. 1.Live Poultry
a.It has clear eyes.
a.A young chicken has fine and soft
feet. If it is old, the feet are thick and
scaly.
a.The bone at the tip of the breast is
soft in younger chicken and thick in
older one.
b.Small feathers indicate that the chicken
is young.

26. 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.

27. 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

28. 4. Ready-to-Cook. The
dressed birds may be cut
up and marinated or
seasoned.

29. 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

30. Preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning

31. Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.

32. in boiling water for various purposes, such
as to facilitate the removal of skin from fruit
or to preserve meat.
2. Scalding - immerse (something) briefly

33. 3. Defeathering - removing of feather.

34. 4. Evisceration - removing of viscera or
internal organs.

35. 5. Deboning - removing of bones.

36. Market forms of poultry
1.LIVE POULTRY
2.WHOLE POULTRY
3.DRESSED POULTRY
4.DRAWN POULTRY
5.PREADY-TO-COOK

37. Live poultry
Live poultry should be healthy,
alert, and well-feathered. Avoid
poultry which have bruises, blisters
and broken bones.

38. Whole poultry
Though not alive, the
criteria for selecting live
poultry also apply to whole
poultry.

39. 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.

40. Drawn poultry
These are dressed poultry that
have been chilled or frozen.

41. 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.

42. Different Cuts of Poultry

43. Whole Chicken
Whole Chickens are
marketed either fresh or
frozen.

44. Halves
The bird is split from front to
back through the backbone
and keel to produce 2
halves of approximately
equal weight.

45. Breast Quarters
Halves may be further cut
into which include the wing.
A breast quarter, including
portions of the back, is all
white meat.

46. Split Breast
A breast quarter
with the wing
removed.

47. Split Breast without
Back
A breast quarter with wing
and back portion removed.

48. Split Breast without Back
A breast quarter with wing
and back portion removed.

49. Boneless, Skinless
Breast
Split breast that has
been skinned and
deboned.

50. 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.

51. Whole Chicken Wing
The whole chicken wing is an all-
white meat portion composed of
three sections; the drumette, mid-
section, and tip.

52. Wing Drummettes
The first section
between the shoulder
and the elbow.

53. Wing Mid-Section with Tip
The flat center section
and the flipper (wing
tip).

54. Wing Mid-Section
The section between the
elbow and the tip,
sometimes called the wing
flat or mid-joint.

55. 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.

56. Boneless, Skinless Leg
Whole chicken leg with
skin and bone removed.

57. THIGH
The thigh is the
portion of the leg
above the knee joint.

58. Boneless, Skinless Thigh
Thigh with skin and
bone removed.

59. Drumsticks
Drumsticks include the
lower portion of the leg
quarter.

60. Giblets
Includes heart,
liver, and neck