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• Poultry refers to chickens, ducks, turkeys, guinea fowl, pigeons, and geese.
• Whole chicken - These are marketed either fresh or frozen.
• Halves - The chicken is split from front to back through the backbone and keel to produce two 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 - It is a breast quarter with the wing removed.
• Split breast without back - It is a breast quarter with wing and back portion removed.
• Boneless, skinless breast - Split breast that has been skinned and deboned.
• 8-piece cut - The whole bird is cut into 2 breast halves with ribs and back portion, two wings, two thighs with back portion and two drumsticks. The parts may be packaged together and labeled as whole cut-up chicken. These are usually sold without giblets.
• Whole chicken wing - It is an all-white meat portion composed of three sections; the drumette, mid-section and tip.
• Wing drumette - It is the first section between the shoulder and the elbow.
• Wing mid-section with tip - It is the flat center section and the flipper (wing tip).
• Wing mid-section - It is the section between the elbow and the tip, sometimes called the wing flat or mid-joint
• Whole chicken leg - It is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back.
• Boneless, skinless leg - It is the whole chicken leg with skin and bone removed
• Thigh - It is the portion of the leg above the knee joint
• Boneless, skinless thigh - It is the higher part of leg with skin and bone removed.
• Drumsticks - These include the lower portion of the leg quarter (the portion between the knee joint and the hock).
• Giblet - It includes heart, liver, and neck
• Frying - This is the common and easiest method of cooking poultry.

  This may be done in either shallow or deep fat.
• Shallow frying - It is suitable for the most tender and best quality cuts of poultry, such as supremes or sautéd poultry cuts.
• Deep frying - It can be used for coated poultry portions, such as a crumbed Chicken Kiev or a tempura batter for Japanese-style chicken.
• Roasting - It is an excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavor and truss for a compact shape that is easier to carve.
• Broiling - The poultry is cooked over live coal.
• Braising - The method is the same as that for braising of other meats. The pieces are sprinkled with flour to coat them, browned in hot fat, then simmered or baked in a covered pan with or without a small amount of liquid.
• Stewing - Poultry of more than a year old should be cooked slowly in water to soften the tough connective tissues.
• Give the nutritional value of chicken

  1. Protein
  2. Choline
  3. Vitamins
  4. Minerals
• Sauces - flavored to compliment the type of meat cooked.
• Garnishes - chopped herbs to add flavor and color to the dish.
• Vegetables - the varieties of preparations are endless; boiled, roasted, hot, cold
• It is one of the most popular meats, consumed widely in restaurants and at home.

  Chicken
• It will add contrast to the meat dish as well as compliment the type of meat being cooked

  Accompaniments
• They are an integral part of many dishes, while in other instances they are added simply to supplement what is already there

  Sauces
• Round fish - this is a fish with a long, cylindrical body, and an eye located on each side of the head. A backbone runs from head to tail along the upper length of the body, just below the dorsal fin. They are found in both freshwaters and saltwater.
• DIFFERENT TYPES OF ROUND FISH

  1. Catfish
  2. King fish
  3. Mahi-mahi
  4. red snapper
  5. salmon
  6. striped bass
  7. tilapia
• Catfish - it is a freshwater fish and has no scales. Mostly aqua farmed and are available all year round. 2 to 5 pounds. Best suited for frying
• King fish - it has a texture somewhat like salmon and is extremely tasty. The flesh is pale white, firm and sweet. It is best baked, fried or cooked in curries
• Mahi-Mahi - their flesh is off white or light pink in color. Sweet in flavor and has a firm texture. It can be broiled, baked, or grilled
• Red snapper - They have a lean pink flesh that becomes white on cooking. 5 to 6 pounds.
• Salmon- considered to be healthy fish as it is said to have high proteins and Omega-3 fatty acids and vitamin D. Orange to red in color.
• Striped bass - found usually the aqua farmed. 1 to 5 pounds. Good for steaming, broiling, baking, and even poaching