prepare poultry for cooking.pdf

Poultry cuts
Poultry process of preparing for cooking

Categories of poultry

1. POULTRY
AND
GAME
Prepared by:
Cherry G. Gamboa

2. OBJECTIVE:
At the end of this lesson, you are expected to:
a. Differentiate poultry and game;
b. Discuss the classification of poultry;
c. Enumerate the preparation of poultry for
cooking;
d. Discuss the nutritive value of poultry.

3. Scrambled Letters
Arrange the scrambled letters to
form the correctword/s. Each word
will be given a couple of second to
show you and guess the correct
word/s.

4. TROYPLU
POULTRY

5. RYERF
FRYER

6. OSEOG
GOOSE

7. SGAT
STAG

8. LIQUA
QUAIL

9. HECKINC
CHICKEN

10. SORRTEA
ROASTER

11. POULTRY
AND
GAME

12. WHAT IS POULTRY?
Poultryrefers to several kinds
of fowl that are used as food
and the term includes chicken,
turkey, duck, pigeon, and quail.

13. Vocabulary
*Fowl -the flesh of
domesticated birds as food;
poultry.

14. Different kinds of poultry
1.Chicken
2.Pigeon
3.Quail
4.Duck
5.Itik

15. Different kinds of poultry
6. Goose
7. Turkey
8. Pheasant
9. Wild Duck
10. Guinea fowl

16. What is Game?
Birds such as smites that
are hunted for food are
games.

17. Vocabulary
*smites-a heavy blow or stroke
with a weapon or the hand

18. What is difference
between poultry and
game?

19. Nutritive Value/Components of
Poultry and Game
22.6% protein
76.3% water and traces of
fat, vitamins and minerals

20. Poultry meat consist of dark and
white muscles.
1.Dark Muscles –are those found in
parts of fowl’s body which are always
used.

21. Dark Muscles of Poultry
These are the legs, thigh,
wings, neck and rib cage.

22. Poultry meat consist of dark and
white muscles
1. Dark Muscles are richer in fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.

23. Riboflavinis a vitamin that is needed
for growth and overall good health.
It helps the body break down
carbohydrates, proteins and fats to
produce energy, and it allows oxygen to
be used by the body.

24. Myoglobin(symbolMborMB) is aniron-andoxygen-
bindingproteinfound in themuscle tissueof
vertebrates in general and in almost all mammals. It is
distantly related tohemoglobin
[5]
which is the iron-and
oxygen-binding protein in blood, specifically in thered
blood cells. In humans, myoglobin is only found in the
bloodstream after muscle injury.

25. Myoglobin is the primaryoxygen-
carryingpigmentof muscle tissues.High
concentrations of myoglobin in muscle cells
allow organisms to hold their breath for a
longer period of time. Diving mammals such
as whales and seals have muscles with
particularly high abundance of myoglobin.

26. Poultry meat consist of dark and
white muscles
2. White meat –it is simply
the breast of the chicken.

27. Variety meats of poultry and
game
Refers to the meat of such
organs as the gizzard, heart,
kidneys and liver.

28. Preparation of poultry for
cooking
1.Slaughtering and bleeding
2.Scalding
3.Defeathering
4.Evisceration
5.Deboning/Cutting

29. Preparation of poultry for cooking
1.Slaughter and bleeding -the killing of
animals for food.

30. Slaughter and bleeding

31. Preparation of poultry for cooking
2. Scalding -immerse (something) briefly
in boiling water for various purposes, such
as to facilitate the removal of skin from fruit
or to preserve meat.

32. Scalding

33. Preparation of poultry for cooking
3. Defeathering–removing of feather.

34. Defeathering

35. Preparation of poultry for cooking
4. Evisceration–removing of viscera or
internal organs.

36. 4. Evisceration

37. Preparation of poultry for cooking
5. Deboning –removing of bones.

38. Deboning

39. Classification of Chicken
Group Activity: Each group will be given a set of
sentences and materials. Each set contains
classification of chicken and their definitions. Each
group are asks to identify the correct definition of the
each classification of poultry. This group activity will
require a leader for each group who will present your
output in front of the class. These activity will last for
only 5 minutes.

40. 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.

41. 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.
a young chicken suitable for roasting,
grilling, or barbecuing.

42. Broiler or Fryer

43. 2. Roaster
A roaster is usually 5 to 6 months of age.
Chickens less than 8 months old and
weighing 3 1/2 to 5 pounds

44. Roaster

45. 3. Capon
A capon is a surgically desexedmale
chicken usually under 8 months of age.

46. Capons
Since they’ve been castrated, capons don’t develop
in the normal way of a hormone-crazy chicken
teenager. They grow more slowly and put on more
body fat. Because of this, their meat is more tender
and flavorful than that of any other chicken of the
same weight. Capons are great for roasting but can
also be used for braises and poaching.

47. 4. Stag
A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh.

48. 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 called layer.
Chickens (usually hens) over 10 months old
and weighing 5 to 7 pounds

49. 5. Hen or Stewing Chicken

50. 6. Cock or Rooster
It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened
breastbone tip.
Male chickens over 10 months old weighing 6
to 8 pounds

51. Cock or Rooster

52. 7. Jumbo Broiler
This is a large chicken about 4
kg. dressed weight which are on
sale especially during the
Christmas holiday.

53. Jumbo Broiler

54. Thank you…..

55. What is difference
between poultry and
game?

56. What are the different
preparation of poultry for
cooking?

57. What is the nutritive
value/components of
poultry?

58. Post Test
1.Birds such as smites that are hunted for food.
2. Refers to the meat of such organs as the
gizzard, heart, kidneys and liver.
3. Ayoung chicken, usually 9 to 12 weeks of age.
4. Asurgically desexedmale chicken usually
under 8 months of age.

59. 5. A large chicken about 4 kg. dressed weight which are on sale
especially during the Christmas holiday.
6. Protein content of poultry.
7. Muscle parts of fowl’s body which are always used. These are
the legs, thigh, wings, neck and rib cage.
8. A male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.
9. It is a mature female chicken which is usually more than 10
months of age. It can also be a called layer.
10. A process of removing organs of poultry.

60. 11. The first step in preparing poultry for cooking.
12. Refers to several kinds of fowl that are used as food
and the term includes chicken, turkey, duck, pigeon, and
quail.
13. The last step in preparing poultry for cooking.
14. The process of removing the feather of poultry in
preparation for cooking
15. Male chickens over 10 months old weighing 6 to 8
pounds.