About pulling poultry gahahahhahahahahahhaahahahahahha

Study

1. Prayer

2. School Philosophy
Holy Cross College believes in
the holistic development of
individuals by providing quality
education through active
participation in the teaching-
learning process.

3. School VISION
To become a leading God -centered
learning institution focused on
holistic education that forms and
educates individuals to become
conscious, competent, compassionate,
and committed persons toward the
development of a just and humane
society.

4. School MISSION
Holy Cross College is an institution
for academic and values formation
offering relevant, learner-centered,
and values-oriented programs that
produce competent persons of
character in the service of society.

5. MEAT AND
POULTRY

6. MEAT

7. Objectives:
At the end of this lesson, the student
should be able to.
1. identify the different kinds of meat;
2. understand the muscle composition of
meat;
3. familiarize with the different cuts, market
forms and local terms of meat; and
4. apply various cooking methods to meat.

8. Meat

9. The common animals
used for their meat in
the Philippines include:
•cow –beef
•pig -pork
•calf, young cow –veal
•goat-chevon
•carabao –carabeef
•sheep-lamb, mutton

10. The composition
of these meats
includes about

11. Water-composes most part of the meat and is
important to be kept in mind while cooking.
As meat cooks, it gets smaller due to shrinkage.
That is why overcookingwill make it too dry. Shrinkage
happens when water evaporates whenever the meat is
heated and cooked, so exposing it to so much heat for a
long period of time will make it shrink more. That is why
it is always advised to cook meat in low temperatures
and allow for "slow cooking."

12. Fat-another component that is predominant in meat.
Two Forms of Fat
Marbling-the fat that can be located between the
muscle tissues.
-affects the meat's tenderness, quality, and
most importantly, its taste.
Fat cap-the fat that surrounds the muscle tissue.
-animals use this layer as a means to keep
themselves warm.

13. •Barding -a technique for wrapping a meat piece with fat
before cooking
•Larding -inserting pieces of fat inside meat when fat is
insufficient

15. MEAT COMPONENTS
1.Muscle fiber-Leaner cuts yield lesser calories. The flavor or
taste of meat depends on the composition of muscle fiber and
its ratio to fats.
2.Connective tissues-The tissues are tough because they bind the
bones and the fibers.
•Collagen-commonly found in mammals, and it breaks down as
gelatin and water.
•Elastin-a hard, yellowish tissue that is not broken down easily in
cooking. It is called gristle or kartilagoor gatil.
3. Bones-They make up the skeleton of the animal from which the
muscle fibers are attached. Older animals have whiter bones,
while younger ones have reddish bones.

16. BASIC CUTS OF MEAT
•Carcass-dead body, especially one of an animal that has been
consumed or dressed for consumption
•Primal cut or wholesale cut
-edible tissues of carcasses that are divided into smaller
portions
-a large, primary piece of meat separated from the
animal itself
•Fabricated cut-a smaller portion cut from the primal cut. If
you are planning to cook roasts, stews, and steaks, this is
usually the cut you are aiming to buy.

18. 1. Rib and Loin Cuts
2. Leg or Round
3. Chuck or shoulder
4. Shanks, breast, brisket and flank
5. Ground meat, cubed steaks, and stew meat
BASIC CUTS OF MEAT

19. Pork
Shoulder-Kasim
Lomo -Loin
Tenderloin
Hock/Knuckle-Pata
Ribs -Tadyang
Belly -Liempo
Ham -Pigue
Head/Mask –Maskara
Ears -Tenga

20. Beef
Shank and Bone Marrow-Bulalo
Tender Chuck-Paypay
Brisket -Punta y Pecho
Flank Steak-Camto
Tenderloin -Solomilyo
Sirloin-Tapadera
Short Ribs-Tagiliran
Blade Clod -Kalitiran
Chuck Rib-Kadera

21. MEAT SUNDRIES AND SPECIALTIES
•Aside from the main cuts of meat, other parts of the carcass are
also eaten for food. They are known as a variety of meats or
offal, which include the organs, glands, and other meats that
don't form a part of the dressed carcass of the animal.

22. MEAT SUNDRIES AND SPECIALTIES
From Beef and Pork From Beef
Tongue-Dila Tripe-tuwalya
Liver -Atay Librilyo-Libro-libroor tuwalya
Brain -Utak
Heart-Puso
Lungs -Baga
Kidney-Bato
Blood -Dugo
Ears -Tenga
Skin-Balat

23. POULTRY

24. Poultry
•thetechnicaltermusedforthe
meatofdomesticatedfowlssuch
aschicken,turkeys,geese,and
ducksutilizedforeating.
•these are usually domesticated
raised mainly for meat and/or
eggs.

25. Poultry
•Birds that are
hunted for food,
such as smites, are
called games.

26. Composition
•72% water
•20% protein
•7% fat
•1% minerals

27. Poultry
•Unlikemeats,poultry,eventhoughheld
togetherbyconnectivetissues,iseasy
tobreakbycooking.

28. •Thefatofpoultryisstoredin
itsskin,thatiswhythispartİs
themostavoidedbypeople
ondietorafraidoftoomuch
fatconsumption.

29. •Comparedtofour-leggedanimal
meats,themeatofpoultryis
generallytender,althoughwhen
musclesareconstantlyused
(especially,withroostersandother
poultryusedincockfight)it
becomestougherandhardtoeat.

30. Poultry Types and Classes
USDA (United States Department of
Agriculture)- Accrediting and grading
agency for poultry in the United States
DTI (Department of Trade and Industry),
Bureau of Agriculture and Fisheries
(BFAR) of the Department of the
Agriculture (DA)- governing agency for
poultry standards

31. •Chickens and ducks-
main staples for
poultry
consumption
•Chicken is utilized
for poultry
consumption and
duck for its eggs.

32. Classification of Poultry
and Games
1. Broiler or Fryer -young chicken,
usually 9 to 12 weeks of age, of either
sex, has tender meat with soft, pliable,
smooth-textured skin.
2. Roaster - usually 5 to 6 months of
age
3. Capon- a surgically desexed male
chicken usually under 8 months of age
4. Stag- a male chicken, usually under
10 months of age, with coarse skin,
with somewhat toughened and
darkened flesh

33. Classification of Poultry
and Games
5. Hen or Stewing Chicken- a mature
female chicken which is usually more
than 10 months of age. It can also be a
culled layer.
6. Cock or Rooster- a mature male
chicken with coarse skin, toughened
and darkened meat and hardened
breastbone tip.
7. Jumbo Broiler- a large chicken
about 4 kg. dressed weight which are
on sale especially during the Christmas
holiday.

34. Other Poultry
1. Peking duck - a breed of duck that
originated from China and is noted for its
tender and flavorful meat.
2. Duck or Itik- available and popular in
many towns of Rizal as fried itik, its eggs are
also made into “balut”
3. Squab - a young immature pigeon of
either sex and has extra tender meat

35. Poultry Terms
Poultry Terms Tagalog Translation
•Chicken- Manok
•Duck - Itik; Bibe
•Quail- Pugo
•Turkey- Pabo
•Pigeon- Kalapati

36. Poultry Parts and their
Tagalog Translation
•Breast- Pitso
•Neck- Leeg
•Thigh- Hita
•Legs; Drumstick- Binti
•Feet Adidas; Paa
•Gizzard - Balun Balunan
•Liver- Atay
•Intestines- Isaw

38. Thank you ☺