WEEK 5

• Classification of Poultry and Games


  • Broiler or Fryer
  • Roaster
  • Capon
  • Stag
  • Hen or Stewing Chicken
  • Cock or Rooster
  • Jumbo Broiler
• Broiler or Fryer


  Young chicken, usually 9 to 12 weeks of age, of either sex, 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, with somewhat toughened and darkened flesh
• Hen or Stewing Chicken


  Mature female chicken which is 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 which are on sale especially during the Christmas holiday
• Preparation of poultry for cooking

  1. Slaughter and bleeding

  2. Scalding

  3. Defeathering

  4. Evisceration

  5. Deboning
• Market forms of poultry

  • Live poultry
  • Whole poultry
  • Dressed poultry
  • Drawn poultry
  • Ready-to cook
• 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


  • Slaughtered poultry with the head, feet, blood, feathers, and internal organs removed
• Drawn poultry


  • Dressed poultry that have been chilled or frozen, usually available in groceries
• Ready-to cook


  • Poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled