TLE 10 (2ND)

• Classes of chickens and poultry

  • Broiler or Fryer
  • Roaster
  • Capon
  • Stag
  • Hen or Stewing Chicken
  • Cock or Rooster
  • Jumbo Broiler
  • Peking duck
  • Duck or Itik
  • Squab
• Broiler or Fryer


  • Young chicken, usually 9 to 12 weeks of age, tender-meat with soft, pliable, smooth textured skin
• Roaster


  • Usually 5 to 6 months of age
• Capon


  • Surgically desexed male chicken usually under 8 months of age
• Stag


  • Male chicken, usually under 10 months of age, with coarse skin and somewhat toughened and darkened flesh
• Hen or Stewing Chicken


  • Mature female chicken usually more than 10 months of age, can also be a culled layer
• Cock or Rooster


  • Mature male chicken with coarse skin, toughened and darkened meat, and hardened breastbone tip
• Jumbo Broiler


  • Large chicken about 4 kg dressed weight, especially available during the Christmas holiday
• Peking duck


  • Breed of duck from China noted for tender and flavorful meat
• Duck or Itik


  • Available and popular in many towns of Rizal as fried itik
• Squab


  • Young immature pigeon of either sex with extra tender meat
• Selecting Good Quality Poultry and Game

  1. Live Poultry: Clear eyes, fine and soft feet for young chicken, soft breast tip, small feathers indicate youth

  2. Whole Poultry: Head, feet, and viscera intact, clean, well fleshed, moderate fat coverings, free from pin feathers, cuts, scars, or missing skin

  3. Dressed Poultry: Smooth yellow skin, plump breast, well-developed thighs, no objectionable odor, heavy and non-watery skin

  4. Ready-to-Cook: Dressed birds cut up, marinated or seasoned

  5. Poultry Parts: Dark meat - drumsticks, thighs, wings, neck, backs, rib cage, white meat - breasts, giblets - gizzard and heart
• e. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage f. white meat – breasts g. giblets – gizzard and heart
• Classes of chickens and other poultry

  • Broiler or Fryer
  • Roaster
  • Capon
  • Stag
  • Hen or Stewing Chicken
  • Cock or Rooster
  • Jumbo Broiler
  • Peking duck
  • Duck or Itik
  • Squab
• Broiler or Fryer


  • Young chicken, usually 9 to 12 weeks of age, tender-meat with soft, pliable, smooth textured skin
• Roaster


  • Usually 5 to 6 months of age
• Capon


  • Surgically desexed male chicken usually under 8 months of age
• Stag


  • Male chicken, usually under 10 months of age, with coarse skin and somewhat toughened and darkened flesh
• Hen or Stewing Chicken


  • Mature female chicken usually more than 10 months of age, can also be a culled layer
• Cock or Rooster


  • Mature male chicken with coarse skin, toughened and darkened meat, and hardened breastbone tip
• Jumbo Broiler


  • Large chicken about 4 kg dressed weight, on sale especially during the Christmas holiday
• Peking duck


  • Breed of duck from China noted for tender and flavorful meat
• Duck or Itik


  • Available and popular in many towns of Rizal as fried itik
• Squab


  • Young immature pigeon of either sex with extra tender meat
• Selecting Good Quality Poultry and Game


  Live Poultry: Clear eyes, fine and soft feet for young chicken, soft breast tip, small feathers indicate youth. Whole Poultry: Head, feet, and viscera intact, clean, well fleshed, moderate fat coverings, free from pin feathers, cuts, scars, or missing skin. Dressed Poultry: Smooth yellow skin, plump breast, well-developed thighs, no objectionable odor, heavy and non-watery skin. Ready-to-Cook: Dressed birds cut up and marinated or seasoned. Poultry Parts: Dark meat - drumsticks, thighs, wings, neck, backs, rib cage; White meat - breasts; Giblets - gizzard and heart