COOKERY TEST - POULTRY (3 PPTs)

• Birds that are raised for human consumption are called poultry. Poultry products are usually less expensive than many meat products and may be adapted to a wide variety of dishes. Poultry refers to several kinds of fowl that are used as Animals
• Example of Poultry Animals • Chicken
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  Example of Poultry Animals • Duck
• Example of Poultry Animals

  Example of Poultry Animals • Turkey
• Example of Poultry Animals • Goose
• 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.
• Roaster

  usually 5 to 6 months of age.
• Capon

  It is a surgically desexed male chicken usually under 8 months of age.
• Stag

  It is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
• 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.
• Cock or rooster

  It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
• . Peking duck - This is a breed of duck originated from China and is noted for its tender and flavorful meat
• Duck or Itik - is available and popular in many towns of Rizal as fried itik.
• Squab - This is a young immature pigeon of either sex and has extra tender meat.
• Slaughtering and bleeding – the killing of animals
• Scalding – immerse (something) briefly in boiling water for various purposes, such as to facilitate the removal of skin from fruit or to preserve meat.
• Defeathering – removing of feather.
• Evisceration – removing of viscera or internal organs.
• Deboning/Cutting - removing of bones.
• 1. Live poultry ✓ poultry should be healthy, alert, and well-feathered.
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  3. Avoid poultry which have bruises, blisters
  4. and broken bones.
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  6. poultry
  7. a. It has clear eyes.
  8. b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
  9. 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.

  ✓ These are poultry that have been chilled or frozen.

  
  

  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 ✓ These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled. ✓ These 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.
• 1. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
• b. white meat – breasts
• c. giblets – gizzard and heart, liver and neck
• Whole Chicken - 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 removed.
• 8-Piece Cut - The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.
• Whole Chicken Wing - an all white meat portion composed of three sections; the drumette, mid-section, and tip.
• Wing Drumettes - The first section between the shoulder and the elbow.
• Whole Chicken Leg - is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
• Boneless, Skinless Thigh - Whole chicken leg with skin and bone removed.
• Drumsticks - include the lower portion of the leg quarter (the portion between the knee joint and the hock).
• Giblets - Includes heart, liver, and neck.
• Fowl – the flesh of domesticated birds as foods; poultry.
• Keel —it's the flexible wedge of cartilage connecting a chicken's breast muscles at the tip of the breastbone.