Lesson 15 (TLE10) (PHINMA)

• What does poultry refer to?

  A group of domesticated fowls used as food
• Which birds are included in poultry?

  Chicken, turkey, ducks, pigeon, and quails
• What is the most consumed poultry?

  Chicken
• Why is chicken considered an excellent source of protein?

  It contains 22.0% protein
• What are the main components of chicken meat?

  22.0% protein, 76.3% water, traces of fats
• What distinguishes dark muscles from white muscles in chicken?

  Dark muscles are richer in fat and myoglobin
• Which chicken parts contain dark muscles?

  Legs, thighs, wings, neck, rib cage
• Why do most people prefer dark meat over white meat?

  It is tastier and juicier
• What are variety meats?

  Internal organs like gizzard, liver, kidney, heart
• What are the parts of the chicken?

  • Brisket
  • Heart
  • Wing
  • Liver
  • Gizzard
  • Thigh
  • Whole leg
  • Leg
  • Back
  • Feet
• What is the first step in slaughtering a chicken?

  Slaughtering and bleeding the chicken
• Why is the chicken not fed before slaughtering?

  To allow easier removal of entrails
• How is slaughtering performed at home?

  By slitting the jugular vein with a knife
• How long is the blood caught during slaughtering?

  About 2 to 3 minutes
• How are chickens slaughtered in factories?

  They are shackled and hanged on hooks
• What is the purpose of scalding the chicken?

  To facilitate feather removal
• What temperature is used for scalding chicken?

  About 60°C
• What happens during the defeathering process?

  Big feathers are plucked and tiny feathers rubbed off
• What is evisceration?

  Removing the entrails from the chicken
• How are defeathered chickens cleaned in factories?

  They are submerged in water and rinsed
• What happens to cleaned chickens after evisceration?

  They are placed in slotted plastic boxes for freezing
• What are the market forms of poultry?

  1. Live Poultry
  2. Whole Poultry
  3. Dressed Poultry
  4. Drawn Poultry
  5. Poultry cuts
  6. Frozen
  7. Ready-to-Cook
  8. Precooked
• What should you look for when buying live poultry?

  Alert, healthy, well-feathered, well-formed
• What is dressed poultry?

  A slaughtered bird that has been bled and defeathered
• What is drawn poultry?

  Dressed poultry with internal organs removed
• What are poultry cuts?

  Parts of chicken cut and packed for sale
• What is ready-to-cook poultry?

  A chicken sold whole or split in halves
• What is precooked poultry?

  Includes breaded chicken nuggets and rolls
• What is the nutritional value of poultry?

  Major source of protein promoting growth
• What are the classes of poultry?

  1. Broiler
  2. Roaster
  3. Capon
  4. Stewing chicken
  5. Staga
  6. Rooster
  7. Jumbo broiler
• What is a broiler?

  A chicken about 9 to 12 weeks old
• What is a roaster?

  A chicken about three to five months old
• What is a capon?

  A male chicken surgically desexed under eight months
• What is a stewing chicken?

  A mature female chicken over 10 months old
• What is a staga?

  A male chicken under 10 months old
• What is a rooster?

  A mature male chicken with tough, dark meat
• What is a jumbo broiler?

  Extra-large broilers about 4 kilos in weight
• What are the principles of poultry selection?

  1. Quality varies by age, sex, weight, breed
  2. Young poultry are tastier and less fatty
  3. Fat is found under the skin
  4. Choose active, healthy chickens
  5. Select chicken suited to the recipe
  6. Young chickens are for dry-heat cooking
  7. Older chickens are for moist-heat cooking
• What is the significance of poultry fat?

  It is found under the skin and affects calories
• What should you look for in fresh poultry?

  Free from feathers, no discoloration or bruises