Learning Outcome 1
Perform Mise’en Place
Objectives:
At the end of the lesson the student should be able
to:
a. identify the market forms of poultry and poultry
cuts;
b. determine the poultry cuts in accordance with
the prescribed dish; and
c. Appreciate the importance of determining the
poultry cuts.
WHAT IS MISE’EN PLACE?
Mise en place (MEEZ ahn plahs) is a French term
for having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking. Pans are
prepared. Mixing bowls, tools and equipment set out.
It is a technique chefs use to assemble meals so
quickly and effortlessly.
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.
POULTRY vs. GAME
What is a Poultry?
What is a Game?
POULTRY refers to several kinds of
fowl that are used as foods.
GAME refers to the meat
from any land animal(wild)
that is hunted for food, and
is not typically raised on
farms.
Classification of Poultry and Games
Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
CLASSIFICATION OF CHICKENS AND OTHER
POULTRY
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.
CLASSIFICATION OF CHICKENS AND OTHER
POULTRY
4. Stag- A 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
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.
Selecting Good Quality Poultry and Game
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.
Selecting Good Quality Poultry and Game
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
NUTRIONAL VALUE/ COMPONENTS OF POULTR
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 those found in parts of fowl‘s body which are always
used. These 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
Market Forms of Poultry
1. Live Poultry- should
be healthy, alert, &
well-feathered. Avoid
poultry which have
bruises, blisters and
broken bones.
Healthy Poultry
Shiny Brigthly
Feathers Colored
Comb
Consistent
Egg High
Production Energy
Dark Strong
Golden Protective
Yolks Egg Shells
Market Forms of Poultry
2. Whole poultry
- Though not
alive, the criteria for
selecting live poultry
also apply to whole
poultry
Market Forms of Poultry
3. 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
The skin is It is heavy
smooth and and the skin
yellow in is not
color watery
The breast It has no
is plump objectionable
odor
The thighs
are well-
developed.
Market Forms of Poultry
4. Drawn Poultry-
These are dressed
poultry that have been
chilled or frozen. They
are usually available in
groceries.
Market Forms of Poultry
5. 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.
Preparation of Poultry for Cooking
• Slaughter and Bleeding
• Scalding
• Defeathering
• Singeing
• Evisceration
• Deboning
PREPARATION OF POULTRY FOR COOKING
Slaughter and bleeding
- To kill the animal with minimal damage to
the carcass and to remove quickly as much
blood as possible as blood is an ideal
medium for the growth of bacteria.
Scaldding
- Process is performed by immersing the birds
in warm water or through the use of a newly
developed process that involves exposure to
steam.
PREPARATION OF POULTRY FOR COOKING
Defeathering
- Process of removing feathers,
especially from carcass of a poultry
bird in preparation for cooking,
typically by mechanical means.
Singeing
- The removal of pin feathers using flame.
PREPARATION OF POULTRY FOR COOKING
Evisceration
- The removal of viscera or
internal organs.
Deboning
- To remove the bones from
something.
Different Cuts of Poultry
1. Breast- is sourced from
the front-most breast
section and is comprised
of lean white meat.
Split Breast Boneless,
Breast Quarters Split Breast Skinless Breast
without Back
Different Cuts of Poultry
2. Wing- are the most popular
choice for many recipes such
as barbequing, but can also be
baked.
Wing Wing mid-section Wing Mid-
Whole Chicken
Wing Drummettes with tip Section
Different Cuts of Poultry
3. Thighs- is dark meat that is cut from
the upper section of the leg.
Boneless,
Skinless Thigh
Different Cuts of Poultry
4. Drumstick- lower portion of the leg,
taken from the knee down.
Whole Chicken
Leg
Boneless,
Skinless Leg
Other Poultry Parts/Cuts
GIBLETS
