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• Poultry


  A group of domesticated fowls used as food, including chicken, turkey, ducks, pigeons, and quails
• Chicken is the most consumed of all poultry
• Chicken


  • 22.6% protein, 76.3% water, and traces of fats, vitamins and minerals
  • Consists of dark and white muscles
• Steps in Slaughtering a Chicken

  1. Slaughtering and Bleeding

  2. Scalding

  3. Defeathering

  4. Eviscerations
• Slaughtering and Bleeding


  Before slaughtering, the chicken is not fed one day before to allow easier removals of entrails. It also improves the flavor and tenderness of the meat.
• Scalding


  The bled chicken is dropped in hot water for seconds depending on the size of the bird.
• Defeathering


  When scalded chickens are laid on the working table, removal of the chicken feathers starts.
• Eviscerations


  At home, the chicken is rinsed thoroughly. Then slitting the abdominal cavity, entrails are removed.
• Market Forms of Poultry

  • Live Poultry
  • Whole Poultry
  • Dressed Poultry
  • Drawn Poultry
  • Poultry Cuts
  • Frozen
  • Ready-to-cook
  • Precooked
• Live Poultry


  When buying live poultry, select those that are alert, healthy, well feathered, and well formed.
• Whole Poultry


  Poultry with all its parts intact but not alive.
• Dressed Poultry


  A slaughtered bird that has been bled and defeathered.
• Drawn Poultry


  Dressed poultry in which the internal organs have been removed and cleaned.
• Poultry Cuts


  Parts of a chicken that are cut and packed then sold frozen or fresh, including necks, breasts, legs, thighs, and wings.
• Frozen


  Whole chicken parts that are packed and frozen, usually found in the frozen section of supermarkets.
• Ready-to-cook


  Can be sold whole, split in halves, quartered without backbone bone, boned chicken, breast, boned half-breasts, chicken ham, and tocino.
• Precooked


  Includes breaded chicken nuggets, breaded chicken filet, chicken roll, chicken kiev, and chicken relleno.
• Poultry Preparation Techniques


  • Cutting
  • Filleting
  • Deboning
  • Marinating
  • Stuffing
  • Trussing
• Filleting


  A cut of boneless meat from the breast or thighs, a boon for those who like their protein fix but don't really have the time to cook elaborate recipes at home.
• Deboning


  Removing the bones of the fresh poultry.
• Marinating


  Marinade refers to a mixture of oil, spice, acids, and similar ingredients, in which meats are soaked in for some time in order to flavor or soften them.
• Stuffing


  An edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item.
• Trussing


  Tying poultry (turkey, chicken) into a compact little bundle that ensures you'll get a beautiful, table worthy roasted chicken (evenly cooked).
• Cooking Poultry Methods


  • Moist-Heat Method
  • Dry-heat method
• Moist-Heat Method


  This method makes use of water and other liquid as a medium of cooking. Recipes like Chicken Tinola and Sinampalukang Manok are some recipes using moist-heat method.
• Dry-heat method


  Ideal for young poultry with tender meat such as broilers and fryers. Recipes like chicken barbeque, toast chicken and fried chicken are some samples of recipes using the dry-heat method.
• Meat


  Parts of animal used as food, including pork, beef, veal, carabeef, chevon, lamb, mutton, and horsemeat.
• Meat Specialties or Meat Sundries

  • Liver
  • Tongue
  • Kidney
  • Heart
  • Brains
  • Lungs
  • Tripe
  • Small intestine
  • Sweetbread
• Muscular Tissues


  • Lean meat with less connective tissues and fat, 75.55% water, 18% protein, 3% fat, and 3.5% carbohydrates, minerals and creatinine.
• Fatty Tissues


  Found around and within the muscular tissues.
• Bones


  Ossified tissue that forms the skeleton of the animal, holding the muscular tissues and fat tissues in their place.
• Market Forms of Meat

  • Live meat
  • Fresh meat
  • Frozen
  • Cured Meat
  • Processed Meat
  • Chilled Meat
• Fresh meat


  Newly slaughtered animals, mostly hogs, and cows, occasionally carabaos and goats.
• Cured Meat


  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.
• Processed Meat


  Frozen meat products whether cooked or uncooked, and all canned meat products.
• Chilled Meat


  The form of meat, which is mostly sold in supermarkets where different cuts are arranged and labeled in an open chiller.
• Meat Preparation Techniques


  • Boning
  • Cutting
  • Trimming
  • Weighing and Portioning
  • Tenderizing
  • Larding
  • Stuffing and tying
  • Skewering
• Boning


  Removing the bones like that of the spareribs or that of the pork ham or pique.
• Cutting


  Requires skill as well as an efficient knife. Neat and uniform cutting is important as this attracts customers and is beneficial in cooking as the meat cuts are tenderized at the same time.
• Trimming


  Removing the extra fat, bones, and connective tissues gives a wholesale cut and retail cuts neat and clean finish.