Preparing poultry and game dishes

• Is performed by slitting the jugular vein in the chicken‘s throat with a sharp knife

  slaughtering
• built above eye level moves the chicken as workers remove the feathers on rhe part of the neck where the slit of the jugular vein is made

  Monorail
• The bled chicken is dropped in hot water(about 60°C) for 30 to 60 seconds depending on the size of the bird. Then it is placed on a working table to remove its feathers

  Scalding
• Includes picking the big feathers and rubbing the body to remove teh tiny feathers

  defeathering
• the process of slitting the abdominal cavity, and removal of entrails

  Eviscerations
• Select those that are alert, healthy, well feathered, and well formed

  Live poultry
• Poultry with all its parts intact but not alive

  Whole poultry
• This is slaughtered bird that have been bled and defeathered

  Dressed poultry
• This is dressed poultry in which the internal organs have been removed and cleaned

  Drawn poultry
• These are parts of chicken that are cut and packed then sold frozen or fresh. it includes necks, breast, legs, thighs, and wings.

  Poultry cuts
• Whole or chicken parts that are packed and frozen. Usually found in frozen section of the supermarket


  Frozen
• this can be sold whole, split in halves, quartered without backbone; boned chicke, breast, boned half-breast, chicken ham, and tocino


  Ready-to-cook
• These include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken klev, and chicken rellano

  Precooked
• Are major source of protein

  Poultry and game birds
• This nutrient promotes growth and builds and repairs our body tissues

  Protein
• also called fryer; chicken of about nine to 12 weeks of age usually has tender meat, flexible bone cartilage, and has soft, smooth pliable skin

  Broiler
• a chicken about three to five months of age, has tender meat, soft, smooth pliable skin, and flexible bone cartilage

  Roaster
• a male chicken that has been desized surgically, under 8 months old, has tender meat, and soft, pliable smooth skin

  Capon
• mature female chicken more than 10 months old, less tender, with hard breastbone tip

  Hen or stewing chicken
• male chicken under 10 months old tough, dark flesh, hard breast-bone, cartilage, and coarse skin

  Stag
• also known as cock: mature male chicken, tough and dark meat, hard breastbone tip, and coarse Skin

  Rooster
• extra-large broilers about 4 kilos in weight similar to a turkey in size and ideal for special occasions

  Jumbo broiler
• refers to group of domesticated fowls used as food. This includes chicken, turkey, ducks, pigeons, and quails.

  Poultry
• Birds that are hunted and used as food

  Games
• is the most consumed of all poultry. It is the most domesticated and easier to raise.

  Chicken
• is one of the more profitable businesses just like livestock. Like meat, it is an excellent source of protein.

  Poultry farming
• It has 22.6% protein, 76.3% water, and traces of fats, vitamins, and minerals.
• are found in those parts which are always used. These include the legs, thighs, wings, neck, and rib cage. These are richer in fat, have more connective tissues, and have higher riboflavin and myoglobin contents.

  dark muscles
• are found mainly in the breast.

  white muscles
• include the internal organs like gizzard, liver, kidney, and heart.

  Variety meats
• These are usually bought direct to the farm, although in some open market you can see occasionally piglets for sale

  Live
• This refers to newly slaughtered animals mostly hogs and cows, occasionally carabaos and goats. Some markets have their own slaughterhouses, where these animals are directly slaughtered and bought to its nearby market.

  Fresh
• Many groceries and supermarkets sell their meat chilled and some frozen. Chillers and chest freezers are provided in the meat section of these stores where customers can select packed meat parts they need. Frozen meats are of good quality comparable to the fresh ones because they are subjected to quick-freezing after slaughtering

  Frozen
• This is the ossified tissue that forms the skeleton of the animal. It holds the muscular tissues and fat tissues in their place, which in turn gives form to the entire structure of the animal.

  Bones
• Slices of pork or beef are either salted, dried, or both and made into tapa or treated with curing salt to be made into ham, tocino, longganisa, and corned beef.

  Cured meat
• This refers to the frozen meat products whether cooked or uncooked. It also includes all canned meat products— luncheon meat, corned beef, adobo, asado, paksiw, dinuguan, bopis, sisig, afritada, mechado, menudo, and many more.

  Processed meat
• This form of meat, which is mostly sold in supermarkets where different cuts are arranged and labeled in an open chiller.

  Temperature is controlled at 1-3°C.

  Chilled meat
• This is the lean meat with less connective tissues and fat. It is 75.77% water, 18% protein, 3% fat. 3.5% carbohydrates, minerals, and creatinine

  Muscular tissues
• Muscle tissues consist of threadlike cell. Are comparable in dimensions to our human hair

  Fiber
• Are found around the muscles and within the muscles. It consists of protein and other substances. the proteins are called collagen, elastin, and retuculum

  Connective tissues