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SHS-TVL Poultry Dish.pptx

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Hyeunah Miguri

This document discusses poultry and game dishes. It defines poultry as various kinds of fowl used for food, including chicken, turkey, duck, pigeon, and quail. It also discusses the classification and selection of quality poultry and game birds. Poultry can be classified based on characteristics like age, sex, weight and breed. Good quality live or dressed poultry should have clear eyes, soft feet, and youthful skin and bones.

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PREPARE POULTRY AND GAME DISHES
POULTRY REFERS TO SEVERAL KINDS OF FOWL THAT ARE USED AS FOOD AND THE TERM INCLUDES CHICKEN, TURKEY, DUCK, PIGEON, AND QUAIL. THESE ARE USUALLY DOMESTICATED RAISED MAINLY FOR MEAT AND/OR EGGS. BIRDS SUCH AS SMITES THAT ARE HUNTED FOR FOOD ARE GAMES.
CLASSIFICATION OF POULTRY AND GAMES Chickens and other poultry may be divided into classes which are essentially of the same physical characteristics associated with age, sex, live weight and/or breed.
1. Broiler or Fryer A broiler or fryer is chicken, usually 9 to 12 weeks of age, of either sex, is tender- meat with soft, pliable, textured skin.
2. Roaster A roaster is usually 5 to 6 months of age.
3. Capon.A capon is a surgically desexed male chicken usually under 8 months of age.
5. Hen or Stewing Chicken It is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
4. Stag A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
6. Cock or Rooster It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip
7. Jumbo Broiler This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
Other Poultry 1. Peking duck This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik
3. Squab This is a young immature pigeon of either sex and has extra tender meat.
Selecting Good Quality Poultry and Game
1. Live Poultry a. It has clear eyes. b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly. c. The bone at the tip of the breast is soft in younger chicken and thick in older one. d. Small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and defeathered. a. Their head, feet and viscera are still intact. b. They are clean, well fleshed. c. They have moderate fat coverings. d. They are free from pin feathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. The skin is smooth and yellow in color b. The breast is plump c. The thighs are well- developed d. It has no objectionable odor e. It is heavy and the skin is not watery
3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. The skin is smooth and yellow in color b. The breast is plump c. The thighs are well-developed d. It has no objectionable odor e. It is heavy and the skin is not watery
4. Ready-to-Cook The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen. The various poultry parts are divided into any of the following: a. dark meat drumsticks, thighs, wings, neck, backs, and rib cage b. white meat breasts c. giblets gizzard and heart
Preparation of poultry for cooking slaughter and bleeding scalding defeathering evisceration deboning
Market forms of poultry Live poultry Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones
Whole poultry Though not alive, the criteria for selecting live poultry also apply to whole poultry.
Dressed poultry This is the most available poultry form in the market. Dressed poultry are actually slaughtered poultry with the head, feet, blood, feathers and internal organs removed. Good quality dressed poultry should be free from slime, off-odors and discoloration.
Drawn poultry These are dressed poultry that have been chilled or frozen. They are usually available in groceries.
Ready-to cook These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.

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SHS-TVL Poultry Dish.pptx

  • 2. POULTRY REFERS TO SEVERAL KINDS OF FOWL THAT ARE USED AS FOOD AND THE TERM INCLUDES CHICKEN, TURKEY, DUCK, PIGEON, AND QUAIL. THESE ARE USUALLY DOMESTICATED RAISED MAINLY FOR MEAT AND/OR EGGS. BIRDS SUCH AS SMITES THAT ARE HUNTED FOR FOOD ARE GAMES.
  • 3. CLASSIFICATION OF POULTRY AND GAMES Chickens and other poultry may be divided into classes which are essentially of the same physical characteristics associated with age, sex, live weight and/or breed.
  • 4. 1. Broiler or Fryer A broiler or fryer is chicken, usually 9 to 12 weeks of age, of either sex, is tender- meat with soft, pliable, textured skin.
  • 5. 2. Roaster A roaster is usually 5 to 6 months of age.
  • 6. 3. Capon.A capon is a surgically desexed male chicken usually under 8 months of age.
  • 7. 5. Hen or Stewing Chicken It is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
  • 8. 4. Stag A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
  • 9. 6. Cock or Rooster It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip
  • 10. 7. Jumbo Broiler This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
  • 11. Other Poultry 1. Peking duck This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
  • 12. 2. Duck or Itik is available and popular in many towns of Rizal as fried itik
  • 13. 3. Squab This is a young immature pigeon of either sex and has extra tender meat.
  • 15. 1. Live Poultry a. It has clear eyes. b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly. c. The bone at the tip of the breast is soft in younger chicken and thick in older one. d. Small feathers indicate that the chicken is young.
  • 16. 2. Whole Poultry. These are slaughtered birds that have been bled and defeathered. a. Their head, feet and viscera are still intact. b. They are clean, well fleshed. c. They have moderate fat coverings. d. They are free from pin feathers and show no cuts, scars or missing skin.
  • 17. 3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. The skin is smooth and yellow in color b. The breast is plump c. The thighs are well- developed d. It has no objectionable odor e. It is heavy and the skin is not watery
  • 18. 3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. The skin is smooth and yellow in color b. The breast is plump c. The thighs are well-developed d. It has no objectionable odor e. It is heavy and the skin is not watery
  • 19. 4. Ready-to-Cook The dressed birds may be cut up and marinated or seasoned.
  • 20. 5. Poultry Parts Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen. The various poultry parts are divided into any of the following: a. dark meat drumsticks, thighs, wings, neck, backs, and rib cage b. white meat breasts c. giblets gizzard and heart
  • 21. Preparation of poultry for cooking slaughter and bleeding scalding defeathering evisceration deboning
  • 22. Market forms of poultry Live poultry Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones
  • 23. Whole poultry Though not alive, the criteria for selecting live poultry also apply to whole poultry.
  • 24. Dressed poultry This is the most available poultry form in the market. Dressed poultry are actually slaughtered poultry with the head, feet, blood, feathers and internal organs removed. Good quality dressed poultry should be free from slime, off-odors and discoloration.
  • 25. Drawn poultry These are dressed poultry that have been chilled or frozen. They are usually available in groceries.
  • 26. Ready-to cook These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.