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    Lesson 10 - Prepare Poultry and Game Dishes

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    Joshua Laxa

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    © All Rights Reserved
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    Lesson 10 - Prepare Poultry and Game Dishes

    Uploaded by

    Joshua Laxa
    4 views60 pages

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    4 views60 pages

    Lesson 10 - Prepare Poultry and Game Dishes

    Uploaded by

    Joshua Laxa

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 60

    LESSON 10

    PREPARE POULTRY AND


    GAME DISHES
    Prepared by: Mr. Joshua B. Laxa
    Games
    Arrange the scrambled
    letters to form the correct
    word/s. Each word will
    be given a couple of
    seconds to guess. Each
    correct answer will be
    given 5 points.
    UCDKS
    EOIPNG
    OSOEG
    CCOKAEP
    LIQUA
    HECKINC
    SORRTEO
    VEODS
    URTYEK
    Can you name the species
    where these animals
    belongs to?
     Can we able to
    domesticate or rear this
    kind of animals?
    ANALYSIS
    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
    WHAT raised mainly
    IS POULTRY?
    for meat and/or eggs.
    Game or quarry is any
    animal hunted for sport or
    for food

    WHAT IS GAME BIRDS?


    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
    young chicken,
    usually 9 to 12
    weeks of age, of
    either sex, is
    tender-meat with
    soft, pliable,
    smooth textured
    skin.
    2. Rooster.
    A rooster is usually 5
    to 6 months of age.
    3. Capon.
    A capon is
    a surgically
    desexed
    male
    chicken
    usually
    under 8
    months of
    age.
    4. Stag.
    A stag is a male chicken,
    usually under 10 months of
    age, with coarse skin, with
    somewhat toughened and
    darkened flesh.
    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.
    6. Cock - 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.
    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 – Not alive but internal organs
    not been removed.
     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.
    Assessment
    Answer the following questions.
    1.What is the difference between poultry and game
    birds?
    2.Define the following classes of poultry
    1.Broiler
    2.Cock
    3.Stag
    4.Squab
    5.Capon
    3.Describe
    the following market forms of poultry and
    game birds.
    1.Live poultry
    2.Whole Poultry
    3.Dressed Poultry
    4.Drawn Poultry
    5.Ready to Cook Poultry
    Selecting Good Quality Poultry
    and Game
    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.

    1. Live 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.

    2. Whole 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.
    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
    Nutritional
    Value/Components of
    Poultry and Game
     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 richer in fat, have more connective
    tissues, and have higher riboflavin and
    myoglobin content.
     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
    Different Cuts of
    Poultry
    Whole Chicken
    Whole
    Chickens are
    marketed
    either fresh or
    frozen.

    Halves
    The bird is split
    from front to back
    through the backbone
    and keel to produce
    2 halves of
    approximately equal
    weight.
    Breast Quarters
    Halves may be
    further cut into
    which include the
    wing. A breast
    quarter, including
    portions of the
    back, is all white
    meat.
    Split Breast
    A breast
    quarter with the
    wing remove
    Split Breast
    without Back d.
    Split breast without back.
    A breast quarter with wing and
    back portion removed.
    Boneless,
    Skinless Breast
    Split breast
    that has been
    skinned and
    deboned.
    8Piece Cut The whole bird is
    cut into 2 breast halves
    with ribs d. d. and back
    portion, 2 wings, 2 thighs
    with back portion and 2
    drumsticks. The parts may
    be packaged together and
    labelled as whole cutup
    chicken. These are usually
    sold without giblets
    Whole Chicken Wing -
    The whole chicken
    wing is an allwhite
    meat portion
    composed of three
    sections; the
    drumette, mid
    section , and tip.

    Wing Drummettes
    The first section
    between the
    shoulder and the
    elbow.
    Wing Mid-section
    with tip. The flat
    Section with Tip
    centersection
    and the flipper
    (wing tip).

    Wing Midsection
    The section
    between the elbow
    and the tip,
    sometimes called
    the wing flat or
    midjoint.
    Whole Chicken Leg The
    whole chicken leg is
    the drumstick
    combination. The
    whole leg differs thigh
    from the leg quarter
    and does not contain a
    portion of the back.

    Boneless, Skinless
    Leg Whole
    chicken leg with
    skin and bone
    removed.
    Boneless, Skinless
    Thigh Thigh
    with skin and
    bone removed.

    Thigh The
    thigh is the
    portion of the
    leg above
    the knee joint
    Drumsticks -
    Drumsticks include
    the lower portion
    of the leg quarter
    (the portion
    between the knee
    joint and the hock)

    Giblets Includes
    heart, liver ,
    and neck .
    PERFORMANCE TASK NO. 1
    MAKE A SCRAPBOOK FOR DIFFERENT POULTRY CUTS
    RUBRICS FOR YOUR GUIDE:

    APPEARANCE OF THE PROJECT – Uses the required elements of the project to


    efficiently show the topic – 20 pts

    CONTENT FACTS – Gives the important ideas of the topics – 20 pts

    IMAGES – All images are effective and completed. – 20 pts

    STYLE & ORGANIZATION – Display is interesting and attractive. Materials are


    complete and organized to the present the ideas well. – 20 pts

    CREATIVITY & APPEARANCE – Project is excellently presented reflecting


    creativity and a lot of thought. – 10 pts
    KNOWLEDGE – Scrapbook demonstrates a thorough knowledge of the topic. 10
    pts

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