TLE POULTRY

• Scrambled words

  • POULTRY
  • FRYER
  • GOOSE
  • STAG
  • QUAIL
  • CHICKEN
  • ROASTER
• Poultry are birds reared to provide food for human beings
• Poultry Farming is the rearing of birds such as chickens, turkeys, ducks, and geese, for the purpose of providing meats or eggs for food
• Game Birds are birds that are hunted in the wild, as well as kept in captivity where they are raised, often with some difficulty
• Broiler or Fryer in Classification of Poultry is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with soft, pliable, smooth textured skin
• Roaster is an older chicken about 3 to 5 months old that weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. It's usually roasted whole
• Capon is a surgically desexed male chicken usually under 8 months of age. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat
• Stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh
• Hen or Stewing Chicken is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer
• Cock or Rooster is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip
• Jumbo Broiler is a large chicken about 4 kg dressed weight which are on sale especially during the Christmas holiday
• Peking Duck is a breed of duck that 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. It is an excellent free-range candidate, easy to keep and breed. In the Philippines, it is mostly raised for its eggs. A healthy Itik can produce up to 200 eggs in its lifetime
• Squab is a young immature pigeon of either sex and has extra tender meat
• Live Poultry has clear eyes. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly. The bone at the tip of the breast is soft in younger chicken and thick in older one. Small feathers indicate that the chicken is young
• Whole Poultry are slaughtered birds that have been bled and de-feathered. Their head, feet and viscera are still intact. They are clean, well fleshed. They have moderate fat coverings. They are free from pin feathers and show no cuts, scars or missing skin
• Dressed Poultry are slaughtered birds that have been bled, de-feathered, and the visceral organs are removed. The skin is smooth and yellow in color. The breast is plump. The thighs are well-developed. It has no objectionable odor. It is heavy and the skin is not watery
• Ready to cook are dressed birds may be cut up and marinated or seasoned
• Poultry Parts include dark meat – drumsticks, thighs, wings, neck, backs, and rib cage – always used, white meat – breast part, giblets – gizzard and heart, kidneys, liver