Some of the information were taken from the net. Presentation was made to help my cookery students.

1. POULTRY

2. POULTRY
 - Refers to several kinds of fowl that are used as food. These
are usually domesticated bird mainly for meat or eggs.

4. POULTRY NUTRITION AND FLAVOR
 Dark meat is higher in fat.
 Removing the skin greatly reduces fat content
 Dark meat is more strongly flavored.
 Light meat is more lightly flavored,

5. Market Forms of Poultry
1. Live Poultry - all type of poultry are general sold in this form.
2. Whole Poultry - similar to the form of live poultry but it is no longer alive.
3. Dressed Poultry – are slaughtered birds that have been bled and defeathered.
4. Drawn Poultry – are slaughtered birds that have been defeathered and the visceral
organs
removed.
5. Ready – to – Cook – these are slaughtered bird that are ready for cooking.
6. Poultry Parts or Choice Cut – several pieces of a single poultry part are usually
packed in one cartoon wrapped and are chilled or frozen.