Lesson 10 - Prepare Poultry and Game Dishes.pptx

LESSON 10
PREPARE POULTRY
AND GAME DISHES
Prepared by: Mr. Joshua B. Laxa

Games
 Arrange the scrambled
letters to form the correct
word/s. Each word will be
given a couple of seconds
to guess. Each correct
answer will be given 5
points.

ANALYSIS
 Can you name the species
where these animals
belongs to?
 Can we able to
domesticate or rear this
kind of animals?

WHAT IS POULTRY?
 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.

WHAT IS GAME BIRDS?
Game or quarry is any
animal hunted for sport or
for food

Classification of Poultry and
Games

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. 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. Rooster.
A rooster 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.
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 - 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.

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 – Not alive but internal organs
not been removed.
 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.

Assessment
Answer the following questions.
1.What is the difference between poultry and
game birds?
2.Define the following classes of poultry
1.Broiler
2.Cock
3.Stag
4.Squab
5.Capon
3.Describe the following market forms of
poultry and game birds.
1.Live poultry
2.Whole Poultry
3.Dressed Poultry
4.Drawn Poultry
5.Ready to Cook Poultry

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, defeathered, 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
 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 richer in fat, have more connective
tissues, and have higher riboflavin and
myoglobin content.
 Variety meats refer to the meat of such
organs as the gizzard, heart, kidneys and liver.

Preparation of poultry for
cooking
 Slaughter and bleeding
 Scalding
 Defeathering
 Evisceration
 Deboning

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 remove
Split Breast
without Back d.

Split breast without back.
A breast quarter with wing and
back portion removed.

Boneless,
Skinless Breast
Split breast
that has been
skinned and
deboned.
8Piece Cut The whole bird
is cut into 2 breast halves
with ribs d. d. and back
portion, 2 wings, 2 thighs
with back portion and 2
drumsticks. The parts may
be packaged together and
labelled as whole cutup
chicken. These are usually
sold without giblets

Whole Chicken Wing -
The whole chicken
wing is an allwhite
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
Section with Tip
centersection
and the flipper
(wing tip).
Wing Midsection
The section
between the elbow
and the tip,
sometimes called
the wing flat or
midjoint.

Whole Chicken Leg The
whole chicken leg is
the drumstick
combination. The whole
leg differs thigh 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 (the
portion between
the knee joint and
the hock)
Giblets
Includes heart,
liver , and neck
.

PERFORMANCE TASK NO. 1
MAKE A SCRAPBOOK FOR DIFFERENT POULTRY CUTS
RUBRICS FOR YOUR GUIDE:
APPEARANCE OF THE PROJECT – Uses the required elements of the project
to efficiently show the topic – 20 pts
CONTENT FACTS – Gives the important ideas of the topics – 20 pts
IMAGES – All images are effective and completed. – 20 pts
STYLE & ORGANIZATION – Display is interesting and attractive. Materials
are complete and organized to the present the ideas well. – 20 pts
CREATIVITY & APPEARANCE – Project is excellently presented reflecting
creativity and a lot of thought. – 10 pts
KNOWLEDGE – Scrapbook demonstrates a thorough knowledge of the
topic. 10 pts

Lesson 10 - Prepare Poultry and Game Dishes.pptx

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