TLE

• Domesticated animals - refer to animals cared in the home
• Scalded - dipped in hot water to loosen removal of feathers of chicken
• Dressed chicken - chicken with feathers removed
• Entails - include intestine, gizzard, lungs, and other internal organs
• Rancid - bad or obnoxious smell caused by deterioration or oxidation of fat
• Thawing - process of reducing the temperature of frozen chicken to room temperature
• Rehydrate - to bring back the water in tissues of chicken after thawing slowly
• Poultry - one of the most popular food items all over the world
• Poultry - refers to group of domesticated fowls used as food.
• Birds that are hunted and used as food are called games.
• Chicken is the most consumed of all poultry.
• The dark muscles (legs, thighs, wings, neck, and rib cage) are richer in fat, have more connective tissues, and have higher riboflavin and myoglobin contents.
• The white muscles are found mainly in the breast.
• Steps in Slaughtering a Chicken

  1. Slaughtering and bleeding
  2. Scalding
  3. Defeathering
  4. Eviscerations
• Slaughtering - performed by slitting the jugular vein in the chicken's throat
• Market Forms of Poultry

  1. Live
  2. Whole
  3. Dressed
  4. Drawn
  5. Poultry cuts
  6. Frozen
  7. Ready-to-cook
  8. Precooked
• Classes of poultry

  1. Broiler
  2. Roaster
  3. Capon
  4. Hen or stewing chicken
  5. Stag
  6. Rooster
  7. Jumbo broiler
• Poultry preparation techniques

  1. Cutting poultry into halves, quarters, or parts
  2. Filleting
  3. Deboning
  4. Marinating
  5. Stuffing
  6. Trussing
• 2 methods in cooking poultry

  1. Moist-heat method
  2. Dry-heat method
• Whole poultry - all its parts intact but not alive
• Dressed poultry - slaughtered bird that have 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
• Frozen - whole or chicken parts that are packed and frozen
• Ready-to-cook - can be sold whole, split in halves, quartered without backbone
• Precooked - include breaded chicken nuggets, breaded chicken fillet, chicken roll
• Broiler - also called fryer
• Broiler - about 9 to 12 weeks of age
• Roaster - 3 to 5 months of age
• Capon - male chicken that has been desized surgically, under 8 months old
• Hen - mature female chicken more than 10 months old
• Stag - male chicken under 10 months old
• Rooster - also known as cock
• Rooster - mature male chicken
• Jumbo broiler - extra-large broilers about 4 kilos in weight similar to a Turkey
• Presenting Cooked Poultry and Game Birds

  1. Proper preparation of ingredients
  2. Proper cooking of the dish
  3. Use of garnishing
• Parts of a chicken

  A) Back

  B) Neck

  C) Breast

  D) Wing

  E) Leg

  F) Thigh

  G) Drumstick