TLE

• broiler or fryer is a young chicken w/ a tender-meat with soft, pliable, & smooth-textured skin
• roasters are usually 5 to 6 months of age
• capon is a castrated male chicken that has been specially fattened for human consumption
• stag is a male chicken, usually under 10 months of age , w/ coarse skin, & somewhat toughened & darkened flesh
• hen or stewing chicken is a mature female chicken, which is usually more than 10 months of age
• cock or rooster is a mature male chicken w/ coarse skin, toughened & darkened meat, & hardened breatbone tip
• jumbo broiler is a large chicken of about 4kg in weight
• peking duck is a breed of duck from China ; known for its tender & flavorful meat
• duck / itik is available & popular in many towns of Rizal
• squab is a bird that is young, immature pigeon, w/ extra tender meat
• Poultry is a good source of protein, vitamin B, including thiamin, riboflavin, niacin & pyridoxine, vitamin , zinc, iron, & magnesium
• live poulty has clear eyes, a young chicken that has fine & soft feet
• whole poultry is a slaughtered birds w/ the blood & feathers removed
• head, feet, and viscera are still intact in whole poultry
• dressed poultry - slaughtered, with the guts, blood, & feathers removed
• ready-to-cook are dressed birds may be cut up & marinated / seasoned
• dark meat - drumsticks, thighs, wings, neck, backs, & rib cage
• white meats - breasts
• giblets - gizzard & heart
• whole chicken : all parts intact, commonly including the giblets stuffed in the cavity. consists dark & white meat
• poultry half : through the breast & back, the chicken is divided in half lengthwise
• breast : whole breast part of the chicken
• breast halves : portion of the breast is cut in half, lengthwise
• tenderloin : specific strip of muscle lying alongside the inner breast, closest to the bone, & generally acknowledged as the most tender part of the chicken
• wing : consists 3 segments : wingtip, wingette / flat wingtip , drumettes
• drummette : part of the wing attached to the body of the bird & holds most of the wings' meat. looks like a little drumstick
• wingette : "flat wing tip" located in the middle section of the wing that does not hold much meat but is generally tender than the drummette
• wing tip : section of the wing that is often thrown away because it does not hold much meat
• leg quarters : includes thigh, drumstick, & a portion of the back
• leg : composed of 2 parts - thigh & drumstick
• thigh : top part of the chicken leg where it connects to the body
• drumstick : base portion of the leg below the knee joint . consists of all dark meat
• giblets : consists the neck, liver, heart, & gizzard
• steps in the preparation of poultry for cooking done at home : slaughther & bleeding, scalding, defeathering, evisceration, cutting into parts according to types of meat
• scalding is the process of facilitating the removal of feathers & fin feathers
• defeathering is the process of removing feathers by rubbing
• evisceration is slitting the abdominal cavity & pulling the internal organs
• drawn poultry is chilled / frozen deceased poultry
• reduction sauce : orange concentrated juice w/ fresh herbs cooked in a sauce pan for 10 minutes until thick & syrupy
• coconut milk sauce : used chutney