Selecting and preparing poultry
- 1. November 10, 2016 Prepared by: Ma’am J.L Almazon
- 2. ACTIVITY
- 4. The class will be divided into 5 groups. Each group will have a Flag that represent their group. The teacher will show the questions and the students will answer it after the go signal, Cookery..1..2..3..GO! And to the group that raises their flag first will be given a chance to answer.
- 5. GROUP 1 - Orange team GROUP 2 - Blue team GROUP 3 - Violet team GROUP 4 - Pink team GROUP 5 - Green Team
- 6. 1. This refers to several kinds of fowl that are used as food. a. game c. poultry b. livestock d. swine
- 7. 2. A young chicken that is usually 9 to 12 weeks of age. a. broiler or fryer c. roaster b. hen d. stag
- 8. 3. Which of the following poultry has originated from China? a. chicken c. itik b. goose d. pecking duck
- 9. 4. Which of the following characteristics is a good quality of live poultry? a) free from pin-feathers and show no cuts b) has clear eyes c) heavy and the skin is watery d) thighs are well-developed thighs
- 10. 5. A young immature pigeon of either sex and has extra tender meat. a. fryer c. roaster b. hen d. squab
- 11. . 6. Which of the following classes of poultry is on sale especially during the Christmas Holiday? a. broiler c. jumbo broiler b. capon d. roaster
- 12. 7. What do you call a desexed male chicken that is usually under 8 months old. a. broiler c. hen b. capon d. rooster
- 13. 8. To what part of poultry does breast belong? a. dark meat c. variety meat b. tough meat d. white meat
- 14. 9. How many days should a whole chicken be refrigerated? a. 1 day c. 2 to 4 days b. 1 to 2 days d. 3 to 4 days
- 15. 10. What do you call a male chicken, usually under 10 month old? a. fryer c. rooster b. hen d. stag
- 16. 11. The following are the steps in killing the chicken. Which one is the first step? a. cutting into pieces according to the recipe to be cooked b. killing and bleeding c. scalding or pouring boiling water d. singeing and salting the chicken
- 17. 12. What cookery method is used for a matured poultry? a. boiling c. roasting b. frying d. stewing
- 18. 13. What cookery method is suitable for the less tender cuts? a. boiling c. roasting b. frying d. stewing
- 19. 14. What is the process in which the body of poultry is dipped in boiling water? a. defeathering c. scalding b. evisceration d. singeing
- 20. 15. What cooking method is used for Tinolang manok? a. boiling c. steaming b. broiling d. stewing
- 21. 16.The following are the steps in preparing roast chicken. Which one is the first step? a. combine marinade ingredients and marinate the chicken for at least an hour b. drain chicken and place on rack for roasting c. salt chicken inside and out d. wash chicken and dry with paper towel
- 22. 17. What factor affect the poultry meat tenderness and juiciness? a. age c. cookery b. sex d. chicken cuts
- 23. 18. Which of the following is not a domesticated poultry? a. chicken c. wild fowls b. duck d. goose
- 24. 19. Rigor mortis in chicken meat occurs after slaughtering, which is the best step to do? a. immediately place the meat in the freezer b. debone and cut chicken after 30 minutes c. cook the chicken d. wash and cut the chicken
- 25. 20. Reheating of cooked poultry will result to dry dish. What is the remedy to this? a. cook using sauces and gravy b. remove fat before cooking c. overcook the poultry meat d. none of the above
- 26. “SELECTING AND PURCHASING POULTRY AND GAME”
- 27. WHAT WILL YOU LEARN? At the end of the lesson, you should be able to: identify the classification of poultry and game select and purchase good quality poultry and game develop skills on how to select and purchase poultry and game
- 28. Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeons and quails. These are usually domesticated raised mainly for meat and/or eggs. Birds such as snipes that are hunted for food are games.
- 29. CLASSIFICATION OF POULTRY AND GAMES Bird Uses Chicken Duck Goose Quail Pigeon Guinea fowl Wild duck Pheasant Meat, eggs Meat, eggs feathers Meat Meat, feather, eggs Meat, eggs Meat Meat Meat, feather Meat
- 30. 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.
- 31. BROILER OR FRYER A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meated with soft, pliable, smooth-textured skin.
- 32. ROASTER A roaster is usually 5 to 6 months of age.
- 33. CAPON A capon is a surgically desexed male chicken usually under 8 months of age.
- 34. STAG A stag is male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
- 35. HEN OR STEWING CHICKEN Mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
- 36. COCK OR ROOSTER A mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
- 37. JUMBO BROILER On sale especially during the Christmas holiday are large chicken about 4 kg. dressed weight.
- 38. OTHER POULTRY Peking Duck This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
- 39. DUCK OR ITIK It is available and popular in many towns of Rizal as fried itik.
- 40. SQUAB This is a young immature pigeon of either sex and has extra tender meat.
- 41. “Selecting Good Quality Poultry and game”
- 42. LIVE POULTRY has clear eyes a young chicken has fine and soft feet. If it is old, the feet is thick and scaly. the bone at the tip of the breast is soft in younger chicken and thick in older chicken. small feathers indicate that the chicken is young.
- 43. WHOLE POULTRY These are slaughtered birds that have been bled and defeathered the head, feet and viscera are still intact. It should be clean, well fleshed has a moderate fat covering Free from pinfeathers and show no cuts, scars or missing skin
- 44. DRESSED POULTRY These are slaughtered birds that have been bled, defeathered and the visceral organs are removed. skin must be smooth and yellow in color. breast must be plump thighs are well-developed no objectionable odor heavy and the skin is not watery
- 45. READY-TO-COOK The dressed birds may be cut up and marinated or seasoned.
- 46. POULTRY PARTS In this form, 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: dark meat – drumsticks, thighs, wings, neck, backs, and rib cage white meat – breasts variety meat – gizzard, heart,