Preparing Poultry and Game Dishes

• refers to animals cared in the home

  Domesticated Animals
• dipped in hot water to loosen removal of feathers of chicken

  Scalded
• chicken with feathers removed

  Dressed Chicken
• includes intestine, gizzard, lungs, and other internal organs

  Entails
• bad or obnoxious smell caused by deterioration or oxidation of fat

  Rancid
• process of reducing the temperature of frozen chicken (0°C) to room temperature (26°C to 32°C)

  Thawing
• to bring back the water in tissues of chicken after thawing slowly

  Rehydrate
• refers to the group of domesticated fowls used as food

  Poultry
• Poultry includes chicken, turkey, ducks, pigeons, and quails.
• Birds that are hunted and used as food are called games
• the most consumed of all poultry

  Chicken
• it is the most domesticated and easier to raise

  Chicken
• Poultry :

  • 22.6% protein
  • 76.3% water
  • traces of fats, vitamins, and minerals
• Dark muscles 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, have higher riboflavin and myoglobin contents.


  Dark Muscles
• White muscles are found mainly in the breast.
• Most people prefer the dark meat than the white meat because it is tastier and juicier.
• Variety meats on the other hand, include the internal organs like gizzards, liver, kidney, and heart.
• Before slaughtering, the chicken is not fed one day before to allow easier removal of entrails.
• performed by slitting the jugular vein in the chicken's throat with a sharp knife.

  Slaughtering
• The bled chicken is dropped in hot water (about 60°C) for 30 to 60 seconds depending on the size of the bird.

  Scalding
• A process wherein it includes picking the big feathers and rubbing on the body to remove the tiny feathers.

  Defeathering
• The process of slitting the abdominal cavity, and the entrails are removed.

  Evisceration
• Select those that are alert, healthy, well feathers, and well formed.

  Live poultry
• This is the poultry with all its parts intact but not alive.

  Whole poultry
• This is a 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 a chicken that are cut and packed then sold frozen or fresh. It includes necks, breasts, 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 chicken, breast, boned half-breast, chicken ham, and tocino.

  Ready-to-cook
• These include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, chicken relleno.

  Precooked
• Nutritional Value of Poultry and Game Birds

  • Energy - 215 calories
  • Protein - 17.4 grams
  • Fat - 16.2 grams
  • Calcium - 75 mg
  • Phosphorus - 152 mg
  • Iron - 1.6 mg
  • Vitamin A - 161 ug
  • Vitamin C - 4 mg
• also called fryer

  Broiler
• 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
• male chicken under 10 months old tough, dark flesh, hard breastbone, cartilage, and coarse skin

  Stag
• also known as cock


  Rooster
• mature male chicken, tough and dark meat, hard breastbone tip, and coarse skin

  Rooster