MODULE 1: POULTRY AND GAME

LESSON 1: INTRODUCTION
TERMINOLOGIES

1. Games – are birds that are hunted for food.

2. Dressed Poultry – are slaughtered birds.
• Has been bled (blood removed)
• Drawn (internal organs removed)
• Feathers, head, & feet removed
3. Plump – round in form.
4. Giblets – include those edible internal organs of poultry.
• Liver, heart, & gizzard – These are washed, wrapped, & placed inside body cavity. These
may be sold as whole, half, or in pieces. These are used to make gravy, stuffing, or just
fried up
5. Pheasant – are long tailed domestic birds.

Poultry is the term used for all domesticated birds raised and bred for human consumption.

NUTRIENTS CONTRIBUTION
o Proteins
High-quality
Complete protein
o Fats
Saturated
Dark meat has a slightly higher fat content than white meat
o Minerals
Iron & Phosphorus
o Vitamins
B-vitamins (thiamin, niacin, & riboflavin)

KINDS OF POULTRY
1. chicken
2. turkey
3. duck
4. goose

KINDS OF GAME
1. Quail
2. pigeon
3. dove
4. peacock
There are also different classes of poultry.
These are usually based on the birds’ AGE and GENDER.

Classes of Poultry (chicken)

Type Description Age Weight

Broiler/ Fryer Male or Female; 9-12 weeks 1½-2½ lbs.
Tender; small amount of fat
 Roaster Male or Female; 3-5 mos. 2½-4½ lbs.
More fat
Capon Neutered male; < 8 mos. 4-8 lbs.
Very meaty
`Stewing Male or Female; >10 mos. 4-6 lbs.
Chicken Less tender

Other classes of poultry TURKEY:

Chicken  Fryer/roaster
Pullet - Tender
- baby chicken - Under 12 weeks old
- 4 – 6 weeks old - 4-6 lbs.
- 1 lb. - Broil, fry, or roast
 Young Turkey
 Broiler/Fryer - Tender
- 9 – 12 weeks old - 5-6 mos.
- tender, soft, pliable, smooth – textured - Hen: 6-14 lbs.
- Tom: 9-24 lbs.
 Roaster - Roast
- 5 – 6 months
 Yearling
 Capon - under 15 months
- surgically desexed male chicken - 10 – 30 lbs
- Under 8 months
 Mature
 Stag - over 15 months
- male chicken under 10 months - Old hen turkey
- coarse skin, toughened and darkened flesh - old tom turkey
 Hen or Stewing Chicken
- mature female chicken Duck:
- over 10 months  Broiler/Fryer
- a.k.a. culled layer - Under 8 weeks

 Jumbo Broiler  Roaster

- Large chicken about 4 kgs. dressed weight - Under 4 months

 Cock/Rooster  Mature
- matured male chicken - 6 months and above
- coarse skin, toughened and darkened meat,
hardened breastbone tip. GOOSE:
- Restless, aggressive &
GUINEA FOWL: intelligent birds
- Close relative of chicken
- Fairly dry, dark meat, with mild, gamey flavor  Young
- Tender meat
 Youngfle
- Tender flesh  Mature
- Tougher meat
 Mature
- Tougher flesh PIGEON:
- Rich, dark meat

 Squab
QUAIL:
- Young pigeons
- Smallest of all game birds
- under 4 weeks
- Under 8 ounces may be
cooked
 Pigeons
- Older pigeons over 4 weeks
LESSON 2: SELECTION OF GOOD QUALITY CHICKEN
MARKET FORMS
• Live
• Whole
• Dressed
• Drawn
• Canned
• Ready-to-cook
1. LIVE
• healthy, alert and well-feathered
2. Whole
• lifeless
3. Dressed
• most and widely available poultry form
• Slaughtered poultry (head, feet, blood, feathers & internal organs removed).
4. Drawn/Frozen
• Dressed poultry that have been chilled or frozen.
• Available in groceries
• Convenient to use.
• Safety during shipping & storage
5. Dressed Poultry – are slaughtered birds.
• Has been bled (blood removed)
• Drawn (internal organs removed)
Feathers, head, & feet removed
5. Canned
• Pieces without bones
• May be used in:
 Chicken ala King
 Chicken Salad
6. Ready-to-cook
• Dressed birds may be cut up and MARINATED or SEASONED.

HOW DO YOU SELECT GOOD QUALITY POULTRY AND GAME?

LIVE POULTRY

• Has CLEAR eyes.

• Young poultry 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 poultry and THICK in older poultry.
WHOLE POULTRY
- Are slaughtered birds that have , been bled and defeathered.

a.head, feet and viscera are still intact.

b.Should be clean, well-fleshed.
c.Has moderate fat covering.
d.Pinfeather-free,
with NO cuts, bears
or missing skin.
DRESSED POULTRY
- Are slaughtered birds that have been bled, defeathered, and visceral organs have been removed.
a. Skin must be SMOOTH & YELLOW in color.
b. Breast must be PLUMP.
c. Thighs are WELL-DEVELOPED.
d. NO objectionable odor
e. HEAVY, skin NOT watery
TYPES OF POULTRY PARTS:
1. Dark meat
2. White meat
3. Variety meat
1. Dark meat – includes drumsticks, thighs, wings, neck, back and rib cage.
2. White meat – includes the white, fleshy part of the chicken as the chicken breasts.
3. Variety meat – gizzard, heart, blood, chicken feet

Dark vs. Light Meat

• Birds that rarely fly have light colored wing and breast meat. (Chickens and Turkey)
• White meat has less fat and cooks faster than dark meat.
• Parts of the bird that has more muscle (connective tissue) are darker in color.
• The thighs and legs have more muscle. (Dark Meat)
• These parts take longer to cook.
• Duck and Goose are composed mostly of dark meat.

Inspection and Grading

• All poultry must be inspected by the NMIS! (National Meat Inspection Service)
• Inspectors check to see if it has been processed in sanitary conditions.
• If it passes inspection it will receive NMIS stamp of approval.
• All poultry should be graded.
• The highest grade poultry can receive is an A.
• Using grade A poultry allows foodservice establishments to provide better quality and a more
consistent product.
• In order for a bird to receive an A:
• Must be plump and meaty
• Have clean skin
• No broken bones
• Fully plucked
• With NO bruises
•
When we use grades B and C

Birds that do not meet the above standards receive lower grades.
Lower quality birds are processed to make poultry products such as chicken fingers and turkey pot pie!

LESSON 3: SLAUGHTERING
TERMINOLOGIES

1. Incision – is a slit having the appearance of a cut.

2. Pluck – to remove feathers by pulling.
3. Entrail – inner organs
4. Tiny – very small
Year by year, the increasing chicken meat demand for consumption has indicated that people are
very interested in this animal food commodity. We became interested in this commodity because it is
relatively AFFORDABLE for all community levels as well as its CONTINUOUS SUPPLY is adequate and
easy to get.

Animal welfare should be applied both in the farm and in the slaughter house where the animals
are slaughtered.

FIVE (5) BASIC PRINCIPLES:

(1) Freedom from hunger and thirst,
(2) Freedom from discomfort,
(3) Freedom from pain, injury and disease,
(4) Freedom to express normal behavior,
(5) Freedom from fear and distress.
Slaughtering – is the act of killing animals for market or for food.

Methods of Slaughtering:

1. Dislocating the neck

2. Sticking- is done by slitting the large or jugular vein in the animal throat

3. Kosher method- is carried out by cutting the throat from the outside

4. Stunning- is the method of making the animal senseless, groggy or dizzy by electric
shocks.

SLAUGHTERING

I. Killing and Bleeding

II. Scalding and Plucking
III. Singeing and Salting the Chicken
IV. Evisceration
V. Cutting
VI. Cleaning
Step 1: Live Chicken Handling

Chicken handling in slaughterhouse will affect the quality of chicken meat. Improper chicken
handling will create threat on the chicken such as stress, bluish, fracture or even death before
slaughtering. It also decreases the meat quality and causes perishable and slimy meat.

Refreshing Chicken before Slaughtering

Before slaughtering, the chickens should NOT BE FED, but should be given water to drink, 8-12
hours at the minimum. It is aimed to empty the chickens’ crop before slaughtering to prevent the
possibility of the excretion of crop’s or intestine’s content.

Step 2: ANTEMORTEM EXAMINATION

Antemortem examination toward chickens includes:

1) Active movement of chicken;

2) Cleanliness of feather;
3) Cleanliness of mouth, nose, eyes, and cloacae;
4) Color of comb;
5) Respiration;
6) Movement of head.

Step 3: STUNNING

Chicken stunning is done by submerging the chicken to electrified water at 15-25 volt, 0.1-
0.3 ampere, for 5-10 seconds to the about-to-be-slaughtered chicken. The purposes of stunning
are:

(1) To make the chicken unconscious before slaughtering, so as to reduce pain (animal welfare aspect).
(2) To simplify slaughtering procedure.
(3) To minimize struggling seconds after slaughtering to reduce blood spots on the carcass.
(4) To speed up bleeding process.
There are several types of stunner:

(1) Machine stunner, which uses electrified water medium with certain voltage, ampere and timeline.
This type of stunner is generally used in Chicken Slaughterhouses (RPA) employing carousel, by
hanging chicken on its feet so the head is upside down. Workers whose job is to hang chickens on the
carousel have to possess certain skill, i.e catching chickens, taking out chickens from the crate, and
hanging them on the carousel.

(2) Manual stunner. This stunner is used in small to mid-scaled slaughterhouses not owning carousel.
There are several types of manual stunner, which is basically operated by touching the chicken head
with a metal electrified with certain voltage and ampere, to stun the chicken.
Step 3: STUNNING
The benefits of stunning are:
(1) To minimize struggling after slaughtering, so as to reduce blood spots on the wing area.
(2) To ease the butcher in the slaughtering process.
(3) To speed up bleeding process.

Step 4: SLAUGHTERING/BLEEDING
Slaughtering - is done on the base point of the neck by cutting the trachea, esophagus and two neck
arteries (arteries on the right and on the left side of the neck) with one incision.
Bleeding - Thorough bleeding has a significant effect on chicken meat produced. Chicken ought to be
slaughtered in an upside down position (hanged), so the blood can flow out and dries up.
In slaughtering birds, remove the feathers under the ear to make a tiny incision. Bleed the chicken. It
may take about 1 – 3 minutes to effect proper draining of its blood.
Step 5 : SCALDING
SCALDING is the process of dipping, pouring or subjecting the slaughtered animal in HOT
WATER.
Scalding is aimed to ease the plucking procedure. To have a quality carcass or good chicken
meat, it is recommended to avoid still alive chicken submersion into hot water as it causes incomplete
bleeding resulting reddish carcass.
Step 6: PLUCKING
PLUCKING – is the process of pulling or picking out the feathers from the slaughtered
chicken.
Plucking, generally, can be done in two ways, namely by using machine and by using hand
(manual). In fact manual plucking is not applicable anymore as it consumes long time and needs more
workers.
This is done immediately after scalding. The legs are held firmly and the wings are spread back
between the knees. A firm motion, in the direction opposite to which the feathers grow, is used and the
breast of the bird is plucked first, followed by the back, wings and legs. CARE MUST BE TAKEN SO AS
NOT TO DAMAGE THE SKIN.
Step 7 : SINGEING AND SALTING
SINGEING – is the process of removing feathers by passing rapidly over flame.
The chicken’s body is superficially burnt to remove the tiny feathers. Hold the chicken by the
head and feet, stretch it well and pass it over a flame. Turn it around, so that every part is properly
singed, including the under parts of the wings. Rub salt on the chicken. Wash thoroughly.
Step 8 : EVISCERATION
Evisceration is done by making a slit on the abdominal part of the chicken and pulling out the
entrails in one piece. The head and feet are cut off and the oil glands are removed. Internal organs are
also removed and cleaned.
Step 9: CUTTING, WASHING AND CLEANING
Cut the chicken according to the desired cuts. Wash and clean the chicken carcass before using
or storing to prevent contamination.
Lesson 4: Poultry and Game Cookery

Poultry, like meat may be cooked by either DRY or MOIST heat method.

METHODS OF COOKING:
1. MOIST HEAT METHOD – Chickens are categorized into classes. All classes of chicken and
other poultry for that matter may be cooked by MOIST HEAT METHOD.
2. DRY HEAT METHOD - is usually reserved for young tender poultry. Somewhat OLDER but still
immature birds as CAPON and ROASTERS are also suitable for ROASTING. They are still
tender but have more fat than the broilers or fryers.
OLDER birds need to be tenderized by moist cooking prior to dry heat cooking.

Moist heat:
• Braise
Brown the poultry in fat (as if frying)
Add 2-3 Tbsp. water
Cover the pan & simmer for 45 min. to 1 hour
• Simmering or Stewing
Liquid should be below boiling (simmering)
Cook poultry until tender
Broth can be used for gravy, soup, or sauces

Dry heat:
• Roasting
On a rack in a shallow pan at 350ºF
Do not cover or add water
Truss whole birds (tie wings & legs up to the body)
• Broiling
Place on broiler rack skin side down
Place 4-5 inches from the heat
Cook 15 minutes on each side
• Frying
Cut into desired pieces
Roll in seasoned flour or coat in batter
Brown in ½ inch of fat in a skillet

• Microwaving Poultry
Requires less time & attention than red meats
Enhances the tenderness, flavor, & juiciness
Arrange cut pieces with the larger parts to the outside
Use a microwave thermometer to test for doneness

PRINCIPLES:
1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best
cooked using MOIST HEAT. DRY HEAT is suitable for young birds.
2. The best cooking temperature for poultry is at LOW to MODERATE heat. This temperature range
produces a more flavorful and tender product. This also MINIMIZES nutrient loss and shrinkage
of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey an chickens should be done
immediately before roasting. It is best NOT to fill the cavity completely as this will prevent the
poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or
refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination.
 5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown
color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and
more tender product.
7. To improve the palatability of lean poultry meat, basting can be done.
8. Most poultry is ready-to-cook when you buy it.
• Inspect it
• Remove all pin feathers & hair
• Rinse the cut pieces in cold water
• Dry the washed poultry with a paper towel
• Thaw frozen poultry in the fridge for 24 hours (bottom shelf)
9. Boneless poultry is more expensive. You pay for the butcher to remove the bones. Consider
removing the bones yourself to save money.

LESSON 5: HANDLING AND STORING POULTRY AND GAME

TERMINOLOGIES:
1. Thaw – to change from a frozen solid to a liquid by GRADUAL WARMING.
2. Damp – moist, slightly wet
3. Drip – to fall or let fall in drops
4. Stripped off – to remove or to take away

Poultry spoils very quickly unless it is properly handled and stored.

TIPS FOR HANDLING POULTRY & GAME MEATS:

1. Poultry meat brought home from the market, should be unwrapped as quickly as possible and
wiped off with a damp cloth.
2. It should be lightly covered with waxed paper, placed in shallow utensils and stored in a cold part
of the refrigerator near the freezing unit.
3. Always wash your hands before and after handling these meats.
4. Clean chopping boards, work surfaces and utensils after preparing raw meats.
5. Removing the bones saves space.
6. Frozen poultry must be kept in the freezing unit until it is thawed for cooking.
7. Allow cooked dishes to cool completely before covering and refrigerating or freezing.
8. Never reheat poultry or game meats more than once.

TIPS IN FREEZING & THAWING POULTRY:

1. To wrap poultry properly for freezing, it should be wrapped TIGHTLY in a MOISTURE, VAPOR –
PROOF film, foil or wrapper.
2. Fresh poultry meat should be frozen at -18 degree Celsius (0 degree Fahrenheit) or lower.
3. Game birds can be stored in the same way as fresh poultry but they are best used within 24
hours.
4. Poultry is best kept on the bottom shelf of the cool room, which is the COLDEST AREA.
5. When storing specific portions, DO NOT remove the packaging until just before you are ready to
use them.
6. It is NOT recommended to refreeze poultry after it has been thawed.
7. For thawing, it is admirable to thaw slowly inside the refrigerator.
8. Immediately cook the thawed poultry meat since bacterial growth is rapid upon thawing.

STORING POULTRY AND GAME:

PRODUCT REFRIGERATOR FREEZER
(35-40 F)
O
(0 O F)
• Chicken & Turkey 1 – 2 days 12 mos.
(whole)
 • Chicken (pieces) 1 – 2 days 9 mos.
• Turkey (pieces) 1 – 2 days 6 mos.
• Duck & goose (whole) 1 – 2 days 6 mos.
• Giblets
• Wild duck, pheasant, 1 – 2 days 3-4 mos.
goose (whole) 1 – 2 days 6 mos.
• Cooked poultry dishes
• Canned poultry, opened 2 – 4 days 4 – 6 mos.

1 day NR

TYPES OF FOOD POISONING IN POULTRY:

Chicken food poisoning is caused by two types of bacteria:
• Campylobacter
• Salmonella
Campylobacter and salmonella bacteria live in the intestines of poultry and other livestock
found on farms. These bacteria can be transmitted via their feces into the human food chain. They
can also pass into humans after the bird or animal has been slaughtered.

How does chicken food poisoning occur?

• The juices from raw chicken being allowed to drop onto cooked poultry or other types of foods.
• Chicken which has not been cooked at the correct temperature.
• Chicken which has not been allowed to cook for the right length of time.
• Failure to allow chicken to defrost thoroughly.
• Using the same chopping board for raw and cooked chicken.
• Eating chicken after the ‘sell by’ date.
• Another cause is washing chicken before cooking. Many people do this in the belief that it will
remove germs and bacteria but what this does do is to spread these around worktops and the
rest of the kitchen.

SYMPTOMS:
• Fever
• Abdominal pains
• Upset stomach
• Nausea
• Vomiting
• Diarrhea

HOW TO PREVENT CHICKEN FOOD POISONING?

• Washing hands before and after handling poultry
• Checking cooking instructions and following these thoroughly
• Ensuring that any frozen chicken has been completely defrosted before use.
• Storing chicken at the right temperature in the fridge
• Placing leftover chicken in small containers in the fridge
• Keeping cooked and raw chicken separate

-chat-