FOOD PROCESSING 10
NAME: Lhanz Heinrich B. Viterbo CLASS/SECTION: G10 - CATANDUNGAN
PREPARATIONS OF RAW MATERIALS
POULTRY
TECHNICAL TERMS:
DRESSED POULTRY-defeathered poultry with no head and internal organs.
ENTRAILS-internal organs of poultry.
POULTRY-domesticated birds like chicken and other fowls.
DESKINNING-is a process where the skin of the meat is removed.
DEBONING-is a process where the bones and other parts aside from the fleshy parts are separated.
FORMS OF POULTRY;
1. LIVE POULTRY-poultry are usually alert, healthy, well-feathered, and well-formed with good fat covering and free from
broken bones.
2. WHOLE POULTRY-similar to live poultry except that this poultry is not alive.
3. DRESSED POULTRY-these are slaughtered poultry with no head, feet, and viscera intact, blood and feathers.
4. DRAWN POULTRY-these are dressed poultry with the visceral organs, feet, and head remove.
5. READY-TO-COOK POULTRY PARTS-these are individual parts of poultry of several cuts packed, wrapped, and placed in
packaging containers before they are chilled or frozen. Examples are wings, drumsticks, legs, internal organs,etc.
CLASSIFICATIONS OF POULTRY:
A-CHICKEN
1. PULLET-considered as baby chicken usually 4 to 6 weeks old
2. BROILER FOWL or OLDER BIRD-also known as a laying hen, and is about 8 months old
B-DUCKS
1. FRYER DUCKLING-which is considered as young duck ROASTER DUCKLING-16 weeks of age
C-TURKEYS
1. YEARLING TOM-fully matured male turkey under 15 months of age
D-SQUAB a young immature pigeon of either sex
E-GEESE
1. GOOSE - have a creamy white flesh, usually fatty and is light brown when cooked
2. GOSLING-young goose of not more than 6 months old
DRESSING THE POULTRY
Steps...
1. SLAUGHTERING AND BLEEDING-these processes are done by making a cut at the large or jugular vein in the
animal's throat allowing to bleed for 2 to 3 minutes to allow proper draining of blood.
2. SCALDING-this is done by dipping the slaughtered chicken in hot water at about 69°C for 30 to 75 minutes.
This is done to facilitate the removal of feathers.
3. DE-FEATHERING-this is done by pulling off the feathers by rubbing hands thereby making the poultry
dressed.
4. EVISCERATION-this is done by making a slit on the abdominal part and pulling out the entrails in one piece
making the poultry drawn.
SORTING AND GRADING MEAT ACCORDING TO THE FOLLOWING:
1. QUALITY-refers to tenderness, juiciness, and palatability of the meat. The quality of the meat varies according to the
location of the meat. The least exercised part of the animals gives the best quality meat.
2. CONFORMATION-refers to the shape, form, or general outline of the side or the whole carcass. This indicates the
relative proportion of lean-to-bone ratio.
3. FINISH-refers to the amount, quality, and color of the fat found within the meat muscle.
Wholesale cuts refer to the carcass which are cut into larger pieces and reduce to retail cuts.
Retail cuts are the following:
1. TENDER CUTS-contain lean meat and little collagen. These are the least exercised parts of the animal and are most
expensive cuts
2. LESS TENDER CUTS-these are more developed connective tissues where the considerable portions are present in the
shoulder and neck of the animals.
3. TOUGH CUTS-refers to the parts of the animal where it uses more physical work, thus making the meat tough in
texture. They are usually located in the lower part of the animal.
THE 8-PIECE POULTRY CUTS (with description)
1. BREAST (2 breast halves) or the split breast with the wings remove
2. WING (2 wings) - an all-white meat portion composed of three sections; the drumette, mid-section and tip
3. THIGH (2 thigh)-this is the portion of the leg above the knee joint.
4. DRUMSTICK (2 drumstick)-this includes the lower portion of the leg quarter. (the portion between the knee joint and
the hock)
PREPARING OF MEAT/POULTRY
The following processes done below:
1. DESKINNING
2. DEBONING
3. SLICING-a process of cutting the meat having uniform sizes or cross cuts
4. CHOPPING-process of cutting meat in small pieces or irregular forms
5. MINCING-done by chopping the meat into fine pieces or fine cuts.
CHARACTERISTICS OF FRESH POULTRY
1. Firm
2. Not watery
3. Pinkish in color
4. Plump
5. Resilient
CHARACTERISTICS OF UNFRESH (stale) POULTRY
1. soft tissue 5. Off odor
2. bruises 6. slimy
3. blisters 7. Grayish flesh
4. broken bones
