Good Morning!

MA.ISABEL CARPIO - CHICO, MAED.,LPT

BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
Instructor
 FS 103 - FOOD SELECTION AND
PREPARATION

Poultry

MA.ISABEL CARPIO - CHICO, MAED.,LPT

BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
Instructor


Poultry

Ørefers to several kinds of fowl that are

used as food and the term includes
chicken, turkey, duck, pigeon, and quails.
ØThese are usually domesticated birds
raised mainly for meat and/or eggs.


NUTRIENTS

Poultry is a good source of protein. It also provides niacin, vitamins B6

and B12, calcium, phosphorus, iron, and other trace minerals. It is
generally lower in fat and calories than red meat, making it a nutritious
protein option.
Poultry meat has distinct dark and white muscles. The dark muscles
are those which are more active. Hence, wild birds, which are very
mobile consist only of dark meat. Dark chicken meat is richer in
riboflavin, poorer in niacin and has more fat and connective tissues than
white meat.
 CLASSES of CHICKEN

·Rock Cornish game hen. This special breed of

young, small chicken (5-7
weeks) has less meat in relation to size than other chickens. One hen
usually equals one serving. Game hens can be broiled or roasted.

·Broiler-fryer chicken. Sold at about 7 weeks of age and 3-4 pounds in

weight, these are the most tender and most common. They don’t have as
much meat as other types. They can be cooked using almost any method.
 CLASSES of CHICKEN

·Roaster chicken. Slightly larger at 4-7 pounds

and 3-5 months old,
roasters are raised to be roasted whole. They yield more meat per pound
than broiler-fryers.

·Hen or Stewing chicken. This large , mature female laying bird is less
tender than younger bird, so they must be cooked in moist heat. It is best
in such dishes as soup and dumplings.
 CLASSES of CHICKEN

·Roaster chicken. Slightly larger at 4-7 pounds

and 3-5 months old,
roasters are raised to be roasted whole. They yield more meat per pound
than broiler-fryers.

·Hen or Stewing chicken. This large , mature female laying bird is less
tender than younger bird, so they must be cooked in moist heat. It is best
in such dishes as soup and dumplings.
 CLASSES of CHICKEN

capons are tender and
·Capons. Desexed roosters under 8 months old,
flavorful. They are best roasted.

dressed weight.Its size
·Jumbo broiler. A large chicken about 4 kilogram
is equivalent of a small turkey.

Cock or rooster. A mature male chicken with coarse skin and tough, dark
meat. Requires long, moist cooking


Other Poultry:

·Peking Duck. This is breed of duck that originated from China and is
noted for its tender and flavorful meat. It is different from the local duck
called itik, which is raised mainly for eggs.

·Squab. This is a young pigeon of either sex with extra tender meat.


PREPARATION OF POULTRY FOR COOKING

Slaughter and Bleeding. Proper handling prior to slaughter is essential

to prevent bruising and injury to the bird. Slaughtering is done with the
less struggle of the bird in order to effect proper draining of its blood.
Slaughtering is done by slitting the large or jugular vein in the animals
throat with one big strike, using a sharp knife. The bird is then held by
the feet or place in a killing funnel – upside down to restrict the
movement of the struggling bird. Bleeding may take about 1-3 minutes
depending upon the sharpness of the knife used, type,and size of the bird
and the method of slaughter.


PREPARATION OF POULTRY FOR COOKING

. Scalding. The birds are then scalded by dipping in hot water

at about 600C for 30-75 seconds depending upon the size of the
bird. Scalding is done to facilitate the removal of feathers and
pinfeathers. Pinfeathers are those which not quite emerged.


PREPARATION OF POULTRY FOR COOKING

Defeathering. Feathers are hence removed by rubbing,

not by picking. The poultry at this stage is called
dressed poultry.


PREPARATION OF POULTRY FOR COOKING

Evisceration.It is done by slitting the abdominal cavity

and pulling out the entails in one piece. When this is
accomplished, the poultry are called drawn poultry.
 MARKET FORMS OF POULTRY

1. Live Poultry. When selecting live poultry,

choose those birds that are alert, healthy, well
feathered and well formed. A sluggish-looking
bird should not be purchased. They should have a
good fat covering, free of
tears, broken bones, bruises and blisters.

2. Whole Poultry. This is similar to the form of

the live poultry but is no longer alive.


MARKET FORMS OF POULTRY

3. Dressed Poultry. These are slaughtered birds

that have been bled, defeathered. The head, feet,
and viscera are still intact.

4. Drawn Poultry. These are slaughtered birds

that have been bled, defeathered, and visceral
organs removed.


MARKET FORMS OF POULTRY

Ground Poultry.The poultry was ground without

the skin and is leaner.

Poultry Parts. Cut-up chicken is sold in parts

such as breasts, wings, thighs, drumsticks, and
giblets.
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