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TECHNOLOGY AND LIVELIHOOD EDUCATION 9

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1. Define the word “mise en place”.

2. Identify the different cuts of poultry, market forms and the methods
of cooking poultry.
1. Perform mise en place for poultry cuts.
2. Reflect the importance of mise en place in preparing poultry cuts.

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M I S E EN PL ACE

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SLAUGHTERING

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SCALDING

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DEFEATHERING

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4 steps in preparing poultry :
1. Slaughtering
2. Scalding
3. Defeathering
4. Evisceration

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DIFFERENT CUTS OF POULTRY

1. Whole chicken

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DIFFERENT CUTS OF POULTRY

2. Halves
-cut from front to back

through the backbone

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DIFFERENT CUTS OF POULTRY

3. Breast quarters
-halves are cut which

include all the white meat

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DIFFERENT CUTS OF POULTRY

4. Whole chicken wing

- all white meat composed of the drummette,
mid-section and tip.

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DIFFERENT CUTS OF POULTRY

5. Wing drummettes
- first section between the

shoulder and the elbow

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DIFFERENT CUTS OF POULTRY

5. Wing drummettes
- first section between the

shoulder and the elbow

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DIFFERENT CUTS OF POULTRY

6.Drumsticks
- the portion between the

Knee joint and the hock.

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DIFFERENT CUTS OF POULTRY

7. Thigh
- part of leg which is above

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DIFFERENT CUTS OF POULTRY

8. Giblets
- includes heart liver , gizzard and neck

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METHODS OF COOKING POULTRY

1. FRYING
The common and easiest method of cooking

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METHODS OF COOKING POULTRY

2. ROASTING

It is an excellent method of cooking whole poultry

and is recommended to stuff
for increased flavor

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METHODS OF COOKING POULTRY

3. BROILING

The poultry is cooked over live coal

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METHODS OF COOKING POULTRY

4. BRAISING

The pieces of meat are sprinkled with flour to coat,

browned them in hot fat, then simmered or baked
in a covered pan .

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METHODS OF COOKING POULTRY

5. STEWING
Cooking slowly in water to soften the tough
connective issues

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