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    Market Forms of Poultry

    Uploaded by

    Evangeline De Ocampo
    The document discusses different market forms of poultry including live poultry, whole poultry, dressed poultry, drawn poultry, and ready-to-cook poultry. It provides details on selecting good quality poultry and a quiz to test the reader's understanding.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Market Forms of Poultry

    Uploaded by

    Evangeline De Ocampo
    63 views23 pages
    The document discusses different market forms of poultry including live poultry, whole poultry, dressed poultry, drawn poultry, and ready-to-cook poultry. It provides details on selecting good quality poultry and a quiz to test the reader's understanding.

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    © © All Rights Reserved

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    The document discusses different market forms of poultry including live poultry, whole poultry, dressed poultry, drawn poultry, and ready-to-cook poultry. It provides details on selecting good quality poultry and a quiz to test the reader's understanding.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    63 views23 pages

    Market Forms of Poultry

    Uploaded by

    Evangeline De Ocampo
    The document discusses different market forms of poultry including live poultry, whole poultry, dressed poultry, drawn poultry, and ready-to-cook poultry. It provides details on selecting good quality poultry and a quiz to test the reader's understanding.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    GOOD

    AFTERNOON!
    Directions:
    Identify the different market
    forms of poultry. Choose your
    answer from the box.
    These poultry are usually available in groceries,
    a poultry that have been chilled or frozen.
    DRAWN
    POULTRY
    LIVE POULTRY
    READY-TO-COOK
    DRAWN POULTRY WHOLE
    POULTRY
    A poultry parts which have been separately
    packed in a single container and frozen or
    chilled.
    READY-TO-
    COOK
    LIVE POULTRY
    READY-TO-COOK
    DRAWN POULTRY WHOLE
    POULTRY
    These poultry are actually slaughtered poultry
    with the head, feet, blood, feathers and internal
    organs removed
    DRESSED
    POULTRY
    LIVE POULTRY
    READY-TO-COOK
    DRAWN POULTRY WHOLE
    POULTRY
    The chicken is alive when selecting this form.
    LIVE POULTRY
    LIVE POULTRY
    READY-TO-COOK
    DRAWN POULTRY WHOLE
    POULTRY
    These are slaughtered birds that have been bled
    andWHOLE
    de-feathered
    POULTRY
    LIVE POULTRY
    READY-TO-COOK
    DRAWN POULTRY WHOLE
    POULTRY
    Market Forms of
    Poultry
    1. Live poultry
    Live poultry should be healthy, alert,
    and well-feathered. Avoid poultry
    which have bruises, blisters and
    broken bones.
    2. Whole poultry
    Though not alive, the criteria for
    selecting live poultry also apply to
    whole poultry.
    3. 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.
    4. Drawn poultry
    These are dressed poultry that have
    been chilled or frozen. They are
    usually available in groceries.
    5. 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.
    Selecting Good
    Quality Poultry
    and
    Game
    A. Live Poultry

    Ithas clear eyes.


    A young chicken has fine and soft feet. If it is old,
    the feet are thick and scaly.
    The bone at the tip of the breast is soft in younger
    chicken and thick in older one.
     Small feathers indicate that the chicken is young.
    B. Whole Poultry

    Their head, feet and viscera are still intact.


    They are clean, well fleshed.
    They have moderate fat coverings.
    They are free from pin feathers and show no cuts,
    scars or missing skin.
    C. Dressed Poultry

     The skin is smooth and yellow in color


     The breast is plump
     The thighs are well-developed
     It has no objectionable odor
     It is heavy and the skin is not watery
    D. Ready-to-Cook

     The dressed birds may be cut up and


    marinated or seasoned.
    E. Poultry Parts

    a. dark meat
    – drumsticks, thighs, wings, neck, backs, and rib cage
    b. white meat
    – breasts
    c. giblets
    – gizzard and heart
    QUIZ
    True or False
    1. Whole Poultry are slaughtered birds
    that have been bled and de-feathered.
    2. Live poultry has clear eyes.
    QUIZ
    True or False
    3. Breast is an example of dark meat.
    4. Variety meat includes drumstick, wings,
    backbones.
    5. Ready to cook poultries are birds cut up and
    marinated.
    QUIZ
    True or False
    6. Drawn poultry are dressed poultry that have
    been chilled or frozen
    7. gizzard, liver, and heart are examples of
    giblets
    8. Dressed poultry should be heavy and the
    skin is watery
    QUIZ
    True or False
    9. Live poultry’s head, feet and viscera are still intact
    10. Ready-to-cook are dressed birds that may not be cut up
    and marinated or seasoned.

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