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LESSON-1-POULTRY

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57 views20 pages

LESSON-1-POULTRY

Uploaded by

Lora Martin
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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LESSON 1-POULTRY

Selecting and Purchasing Poultry and Game Poultry consumption in


the Philippines has increased remarkably in the last decade. This is
evident in the popularity of chicken dishes in restaurants all over the
country.
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 raised mainly for meat and/or eggs.
Birds such as smites that are hunted for food are games

kinds of Poultry and Games Bird


Chicken
Is a type of domesticated fowl. Chickens are one of the most
common and widespread domestic animals, with a total population
of 23.7 billion as of 2018,[1] up from more than 19 billion in 2011. There
are more chickens in the world than any other bird. Humans keep
chickens primarily as a source of food (consuming both
their meat and eggs) and, less commonly, as pets. Originally raised
for cockfighting or for special ceremonies,

Duck
Duck is the common name for numerous species in
the waterfowl family Anatidae which also
includes swans and geese.
Turkey
The domestic turkey is a popular form of poultry, and it is raised
throughout temperate parts of the world, partially because
industrialized farming has made it
Goose
A goose is a bird of any of several waterfowl species in the family
Anatidae.
Quail
Quail is a collective name for several genera of mid-sized birds
Pigeon
hese are stout-bodied birds with short necks, and short slender bills

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.

CLASSES OF POULTRY
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,
smoothtextured skin.
2. Roaster. A roaster 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 or Rooster. 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
Selecting Good Quality Poultry and Game
1. Live Poultry

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.
2. Whole 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.
3. Dressed 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
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


Like meat, 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 the legs, thigh, wings, neck and rib cage.
These are richer in fat, have more connective tissues, and have
higher riboflavin and myoglobin content.
Most people prefer the dark meat than white meat (from the breast)
because of its juiciness and flavor.
Variety meats refer to the meat of such organs as the gizzard, heart,
kidneys and liver.

Market forms of poultry

1. 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.

4.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
REF: Technology and Livelihood Education – COOKERY 10
pp.191-207

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