Prepare Poultry Dishes

MANUEL S. ENVERGA UNIVERSITY FOUNDATION-CATANAUAN INC.
Quezon, Philippines
Technology and Livelihood Education

Grade 10 ABCD
Prepare Poultry Dishes
POULTRY
• Poultry is defined as any domestic bird raised specifically for meat and egg consumption. This
definition can include chickens, turkeys, ducks, quail and others. Poultry is the second most-
consumed meat in the world, next to pork. (Leigh Fuson)
Classification of Poultry
Bird Uses
Chicken Meat, eggs

Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat

Wild duck
Meat, feather
Pheasant
Meat
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 young chicken, usually 9 to 12 weeks of age, of either sex, is
tender-meat with soft, pliable, smooth- textured skin.
2. Capon. A capon is a surgically desexed male chicken usually under 8 months of age.
3. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat
toughened and darkened flesh.
4. 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.
5. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and
hardened breastbone tip usually 5 to 6 months of age.
6. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially during
the Christmas holiday
Other Poultry
1. Pekin 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

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.
Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
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.
Email address: [email protected] Manuel S. Enverga University Foundation Catanauan, Inc.

Brgy.9, Don Abella Drive, Catanauan, Quezon; Tele-Fax No. (042) 315-8203
Quezon, Philippines
Dressed Poultry. These are slaughtered birds that have been bled, de- feathered, 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
Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
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
Nutritional Value/Components of Poultry

Like meat, poultry contains high quality proteins. Chicken, the most consumed among the fowls, has
22.6% protein, 76.3% water and traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles. Dark muscles are those found in parts of fowl ‘s
body which are always used. These are the legs, thigh, wings, neck and rib cage. These are richer in fat, have
more connective tissues, and have higher riboflavin and myoglobin content. Most people prefer the dark meat
than white meat (from the breast) because of its juiciness and flavor. Variety meats refer to the meat of such
organs as the gizzard, heart, kidneys and liver
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 chille
Different Cuts of Poultry

Quezon, Philippines
Whole Chicken- are Boneless, Skinless Breast

marketed either fresh or - Split breast that has been
frozen skinned and deboned
Halves - The bird is 8-Piece Cut - The whole bird is

split from front to cut into 2 breast halves with
back through the ribs and back portion, 2 wings,
backbone and keel 2 thighs with back portion and
to produce 2 halves 2 drumsticks. The parts may be
of approximately packaged together and labelled
equal weight as whole cut-up chicken. These
are usually sold without giblets
Breast Quarters -
Halves may be Whole Chicken Wing
further cut into - The whole chicken
which include the wing is an all-white
wing. A breast meat portion
quarter, including composed of three
portions of the sections; the drumette,
back, is all white mid-section, and tip.
meat
Wing Drumettes - The

first section between the
Split Breast - A shoulder and the elbow
breast quarter with
the wing removed
Wing Mid-Section /
Flat or Wingette - The
section between the
elbow and the tip,
sometimes called the
wing flat or mid-joint
Split Breast without

Back- A breast quarter Wing Tip - The flat
with wing and back center section and the
portion removed. flipper (wing tip).

Quezon, Philippines
Boneless, Skinless
Thigh - Thigh with skin
and bone removed
Whole Chicken Leg - The whole chicken leg is the

drumstick-thigh combination. The whole leg differs
from the leg quarter and does not contain a portion
of the back
Drumsticks - include the

Boneless, Skinless lower portion of the leg
Leg - Whole chicken quarter (the portion
leg with skin and bone between the knee joint and
removed the hock).
Thigh - The thigh is Giblets -

the portion of the leg Includes heart,
above the knee joint liver, and neck
References:
- Learning and living in the 21st century Gr.10
LM of Cookery by Alejandrina M Torres
-
- Ms. Jessica Mae S. Francisco
0906-470-2506


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MANUEL S. ENVERGA UNIVERSITY FOUNDATION-CATANAUAN INC.

Technology and Livelihood Education

Chicken Meat, eggs

Guinea fowl Meat

Selecting Good Quality Poultry

Email address: [email protected] Manuel S. Enverga University Foundation Catanauan, Inc.

Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.

Nutritional Value/Components of Poultry

Preparation of poultry for cooking

Market forms of poultry

Different Cuts of Poultry

Email address: [email protected] Manuel S. Enverga University Foundation Catanauan, Inc.

Whole Chicken- are Boneless, Skinless Breast

Halves - The bird is 8-Piece Cut - The whole bird is

Wing Drumettes - The

Split Breast without

Email address: [email protected] Manuel S. Enverga University Foundation Catanauan, Inc.

Whole Chicken Leg - The whole chicken leg is the

Drumsticks - include the

Thigh - The thigh is Giblets -

Email address: [email protected] Manuel S. Enverga University Foundation Catanauan, Inc.

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