LESSON 2 : PREPARE POULTRY

AND GAME DISHES

 LO # 1 Perform Mise’en Place

Selecting and Purchasing Poultry and Game

Poultry refers to several kinds of fowl that are

used as food and the term includes chicken, turkey,
duck, pigeon, and quail.
 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.
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.
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.
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.
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
Nutritional Value/Components of Poultry and Game
Like meat, poultry contains high quality proteins.
Chicken, the most consumed among the fowls, has 22.6% protein,
76.3% water and traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles.
Dark muscles are the legs, thigh, wings, neck and rib cage. These
are richer in fat, have more connective tissues, and have higher
riboflavin and myoglobin content. Most people prefer the dark meat
than white meat (from the breast) because of its juiciness and flavor.
Variety meats refer to the meat of such organs as the gizzard, heart,
kidneys and liver.
Preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
 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
QUIZ # 4 ( LESSON 2)
1. What do you call the birds that are haunted for food?
a. game b. livestock c. poultry d. swine
2. What do you call a desexed male chicken usually under 8 months
old?
a. Broiler b. capon c. hen d. rooster
3. Which of the following poultry originated from China and is noted for
its tender and flavorful meat?
a. chicken b. goose c. itik d. peking duck
4. What do you call the young immature pigeon of either sex with extra
tender meat?
a. duck b. fryer c. rooster d. squab
5. Which of the following classes of poultry is on sale especially during
Christmas Holiday?
a. broiler b. capon c. jumbo broiler d. roaster
6. To what part of poultry do breast meat belong?
a. dark meat b. tough meat c. variety meat d. white meat
7. Which of the following characteristics is a good quality of a live
poultry?
a. free from pin feathers c. heavy and the skin is watery
b. has a clear eye d. thighs well develop
8. What do you call a young chicken that is usually 9 to 12 weeks of
age?
a. fryer b. hen c. roaster d. stag
9. How many days should a whole chicken be refrigerated?
a. 1 day b. 1 to 2 days c. 2 to 4 days d. 3 to 4 days
10. What is a male chicken under 10 months old?
a. fryer b. hen c. rooster d. stag
ENUMERATION
A.classification of poultry and games ( 1-7)
B.other poultry ( 8-10)
C.market forms of poultry ( 11-15)
D.different cuts of poultry ( name at least 5)