PREPARE POULTRY AND
GAME DISHES
PRESENTED BY : GROUP 2
SELECTING AND PURCHASING POULTRY AND GAME
Poultry consumption in the Philippines has increased remarkably
in the last decade. This is evident in the popularity of chicken
dishes in restaurants all over the country.
Poultry refers to several kinds of fowl that are used as food and
the term includes chicken, turkey, duck, pigeon, and quail. These
are usually domesticated raised mainly for meat and/or eggs.
Birds such as smites that are hunted for food are games.
CLASSIFICATION OF POULTRY AND GAMES
POULTRY USES
Chicken Meat, eggs
Duck Meat, eggs, feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
POULTRY USES
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
Chicken Duck
Turkey Goose
Quail Pigeon
Guinea fowl Wild duck Pheasant
1. 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 - is usually 5 to 6 months of age.
3. 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 - 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 - is a mature male chicken with coarse
skin, toughened and darkened meat and hardened breastbone tip.
7. Jumbo Broiler - is a large chicken about 4 kg. dressed
weight which are on sale especially during the Christmas holiday.
OTHER POULTRY
1. Peking duck - 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 - is a young immature pigeon of either sex and has
extra tender meat.
SELECTING GOOD QUALITY POULTRY AND GAME
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.
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
4. Ready-to-Cook - The dressed birds may be cut up and
marinated or seasoned.
5. Poultry Parts - Several pieces of a single poultry part are
usually packed in one carton, wrapped and chilled or frozen. 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.
PREPARATION OF POULTRY FOR COOKING
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
MARKET FORMS OF POULTRY
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. Good quality dressed
poultry should be free from slime, off-odors and discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen.
They are usually available in groceries.
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.
