2ND LONG TEST REVIEWER: 1st Day

Technology and Livelihood Education

I. Poultry

 Poultry – Several kinds of fowl that are used as food (includes chicken,
turkey, duck, pigeon and quail)
 Games – Birds that are hunted for food.

Classification and Types of Poultry

1. Chicken – The most popular species used for both meat and egg production.
Classes of Chicken:
 Capon – Desexed male chicken usually under 8 months old.
 Fryer – Young chicken that is usually 9 to 12 weeks of age.
 Stag – Male chicken under 10 months old.
 Jumbo Broiler – On sale especially during the Christmas holiday.
2. Peking Duck – Originated from China and is noted for it’s tender and
flavorful meat.
3. Squab – Young immature pigeon of either sex with extra tender meat.
4. Goose – Related to the duck and can live by eating grass.
5. Turkey – Domesticated variety of an American bird that is popular in
Australia.
6. Game Birds – Birds that are hunted for food.

Poultry Meat
 Dark Meat
- Are always used
- Legs, thighs, wings, neck and rib cage.
- Richer in fat, have more connective tissue and have higher riboflavin
and hemoglobin
 White Meat
- White meat is meat which is pale in color before and after cooking.
 - Includes rabbit, chicken, turkey and fish.

Preparation of Poultry for Cooking

1. Slaughter and Bleeding – The preparation of animals for food.
2. Scalding – Immerse briefly in boiling water for various purposes such as to
facilitate the removal of skin or feather.
3. Defeathering – Removal of feather.
4. Evisceration – Removal of viscera or internal organs.
5. Deboning – Removal of bones.

Different Cuts of Poultry

 Whole Chicken – marketed either fresh or frozen.
 Halves – split from front to back through the backbone
 Breast Quarter – halves may be cut with wings.
 Split Breast – breast quarters with wings.
 Split Breast without back – wing and back portion removed.
 Boneless, Skinless Breast – spit breast, skinned and deboned.
 8-Piece Cut – 2 breast cut, 2 wings, 2 thigh with portion removed.

II. Meat
- the edible portion of animals/mammals
- contains muscle, fat, bone, connective tissue and water.
- the major meat producing animals are cattle, swine and sheep.
- In the Philippines we also have goat, carabao, horse and dog meat.

 Beef and Veal – meat from cattle.

 Pork – meat from pig/hog.
 Lamb & Mutton – meat from sheep.
 Chevon – meet from goat.
 Carabeef – meat from carabao.
 Beef
  meat of domesticated mature cattle over 12 months of age.
 Has distinctive flavor and firm texture.
 Bright, cherry red in color with creamy white fat.

 Cattle – collective name for all domesticated oxen.

Classified as:
 Bulls – male cattle usually not raised to be eaten.
 Calves – young cows or bulls prized for their meat.
 Cows – female cattle after the first calving raised principally for milk
and calf production.
 Steers – male cattle castrated prior to maturity and principally raised
for beef.

 Veal – meat of cakves under the age of nine months.

 Lamb – meat from sheep that is less than one year old.
 Mutton – sheep meat slaughtered after that age is called mutton.
 Spring Lamb – young lamb that has not been fed grass or grains.
 Hogs or Pork – meat from pig/hog, bred to produce long loins.

Market Forms of Meat

1. Fresh Meat – meat immediately after slaughter
2. Chilled meat – meat that has been cooled to a temperature
3. Frozen Meat – cuts that have been frozen
4. Cured meat – treated with curing agent or solution.
5. Processed meat – canned meat products; meats that are processed.

Basic Preparation Methods of Meat

1. Washing – the basic preparation of meat.
2. Skinning – removal of skin.
3. Dicing – cut into cubes
4. Trimming – removal of connective tissues.
5. Slicing – cutting of meat by determining the direction of the groin.
 6. Seasoning – addition of salt and pepper etc to improve the flavor of food
7. Coating
The two basic coatings:
 Flour
 Breadcrumbs

Methods of Cooking Meat

1. Dry Method – cooking without any water or steam, although some cooking
oil is used.
 Saute – to toss quickly in a pan with little fat and high heat.
 Pan fry – to cook in a moderate amount of fat over a moderate heat
 Deep fry – completely submerged in hot fat.
 Pan Broiling – to cook something in a pan with no added fat. A
moderate heat. Usually foods which have their own fat.
 Roast or Bake – to cook by exposing food hot, dry air.
 Griddle – to cook on a flat, hot surface.
 Grill – to cook food on metal bars on radiant heat.

2. Moist Method
 Boiling – to cook food in water that is bubbling rapidly
 Steaming – to cook food by exposing it to steam.

3. Combination Methods - cooking food using first dry heat then adding
liquid or steam.
 Braising – to brown the food first and then cook it covered with
moisture added.
 Stewing – to cut food into bite size pieces first then braise.
Science
I. Electromagnetic Wave

 Electromagnetic Wave – disturbance/s produced by accelerated charges

such as vibrating electrons.
 Radiation - It is the transmission of energy in the form of waves of
particles.
 Non-ionizing - forms of radiation that is common in daily lives.
 Ionizing - It is a form of radiation that is used in medicine and nuclear
energy.
 Radio Waves - EM wave that is generated by the oscillation of electrons in
an atom. (e.g. Telephones, radio, communication, mobile phones,
broadcasting etc.)

Why are x-rays (and/or gamma rays) considered to be ionizing?

- They have sufficient energy to interact with matter and produce
ions.

 Radio waves have the longest wavelength in the electromagnetic spectrum.

 Microwaves have higher frequencies than radio waves.
 Radio waves can be transmitted through an empty space.
 Amplitude modulation can be used in standard broadcasting.
 Microwaves cannot penetrate the layers of the atmosphere.
 Gamma rays – shortest wavelength, highest frequency
 Radio waves – longest wavelength, lowest frequency
 Humans can only see visible light.
 Gamma rays have the highest energy.
 The frequency of a wave is inversely proportional to its wavelength.
 Microwaves has longer wavelength than infrared waves
Examples of Radio waves - Telephones, radio, communication, mobile phones,
broadcasting etc.
Examples of Microwaves - GPS, radar, WiFi, Microwave oven etc.
Examples of infrared - Vision systems in CCTVs etc
Examples of X-ray - Security scanners in airports etc,
Examples of Visible Light - Light laser, camera phones etc.
Examples of UV-Ray - Paper money scanners etc.

A changing magnetic field produces an Electric Field

A changing electric field produces Magnetic Field
The successive production of electric and magnetic field results to the creation of
Electromagnetic Wave
The electric and magnetic fields vibrate Perpendicular to each other to the
direction the wave travels so it is a Transverse wave.
James Clerk Maxwell formulated the Electromagnetic wave theory
EM waves can travel through a Vacuum with the speed value of 3x10^8 m/s

Maxwell - Contributed in developing equations that showed the relationship of

electricity and magnetism
Faraday - Formulated the principle behind electromagnetic induction
Ampere - Demonstrated the magnetic effect based on the direction of current
Oersted - He discovered that the wire can deflect a magnetized compact needle