5th

• Poultry are domesticated birds kept by humans for their eggs, meat or for their feathers for consumption. These birds are mostly from the class Aves. Birds are a group of warm blooded vertebrates, characterized by feathers, toothless beaked jaws, the laying of hard-shelled eggs. 
• Live Poultry -should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones. 
• Whole Poultry -though not alive, the criteria for selecting live poultry also apply to whole poultry. 
• Dressed Poultry -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, frozen or chilled. 
• 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, are all white meat. 
• Split Breast -a breast quarter with the wing removed. 
• Split Breast without Back -a breast quarter with wing and back portion removed. 
• Boneless, Skinless Breast -split breast that has been skinned and deboned. 
• 8-Piece Cut – the hole 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 -the whole chicken wing is an all-white meat portion composed of three sections: drumette, mid-section, and tip. 
• Wing Drumettes -the first section between the shoulder and the elbow. 
• Wing Mid-Section with Tip -the flat center section and the flipper (wing tip). 
• Wing Mid-Section -the section between the elbow and the tip, sometimes called the wing flat or mid-joint. 
• 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 Leg -whole chicken leg with skin and bone removed. 
• Thigh -is the portion of the leg above the knee. 
• Boneless, Skinless Thigh -Thigh without 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. 
• People can get Campylobacter infection by eating raw or undercooked poultry or eating something that touched it. They can also get it from eating other foods, including seafood, meat, and produce, by contact with animals, and by drinking untreated water. 
• Common Causes of Food Spoilage and Contamination 

  1.Failure to properly refrigerate food

  2.Failure to thoroughly heat or cook food

  3.Infected employees/workers because of poor personal hygiene practices

  4.Foods prepared a day or more before they are served

  5.Raw, contaminated ingredients incorporated into foods that receive no further

  cooking

  6.Cross-contamination of cooked foods through improperly cleaned equipment

  7.Failure to reheat foods to temperature that kills bacteria

  8.Prolonged exposure to temperatures favorable to bacterial growth
• Principles of Poultry Cookery PT1

  1.Mature Birds are best cooked using moist heat. Dry heat is suitable for youngbirds.

  2.The best cooking temperature for poultry is at low to moderate heat.

  3.To prevent the risk of microbial contamination, stuffing should be doneimmediately before roasting.

  4.Cooked poultry should be eaten immediately or refrigerated if not consumed.
• Principles of Poultry Cookery PT2

  5.Poultry is pale-colored, so it is best to employ dry heat cooking with fat for abrown color.

  6.For roasting chicken, cuts should be placed with the breast-side down to producea juicer and tender product.

  7.Basting can be done to improve the palatability of lean poultry meat.
• Steps In Fabricating Chicken PT1

  1.Cut along the center of the breastbone.

  2.Cut along one side of the breastbone to the base of the chicken.

  3.Separate skin that is attached to the breast from the leg quarter.

  4.Using your thumb under the wing joint, press upward and out to separate joint.

  5.Cut between the joint to remove using a knife and remove any skin not separatedfrom the carcass yet.

  6.Cut around wing joint to remove the wing.

  7.A small thin piece of meat located underside of the breast can be removed bypulling the tenderloin.
• Steps In Fabricating Chicken PT2

  8.Cut around leg quarter going up high towards backbone then circling downtoward the other side.

  9.Once you hit the joint, use your thumb to push and snap the joint apart.

  10.Finish cut through the joint to remove the leg quarter.
• Moist Heat Method

  As discussed earlier in this lesson, chicken is categorized into classes. All classesof chicken and other poultry for that matter may be cooked by moist-heat cookery.Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo,and relyeno.
• Dry Heat Method

  The dry method is usually reserved for young tender poultry. The poultry class ofthese chickens is specially termed ―broilers and fryers. Somewhat older but stillimmature birds such as capons and roasters are also suitable for roasting. Theyare still tender but have more fat than the broilers or fryers.

  Older birds need to be tenderized by moist cooking prior to dry-heat cooking.

  One point to remember in poultry cookery; moist heat cookery may be applied toall classes and kinds of poultry, but dry heat cookery is reserved for tender birds.