COOKERY NC II

Quarter 3: LESSON 2

PREPARE POULTRY and GAME DISHES

Learning Outcome 1
Perform Mise’en Place
Market forms of poultry

Live poultry. Should be healthy, alert, and well-feathered.

Avoid poultry which have bruises, blisters and broken bones.
Market forms of poultry

Whole poultry. Though not alive, the criteria for selecting

live poultry also apply to whole poultry.
Market forms of poultry
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.
Market forms of poultry

Drawn poultry. These are

dressed poultry that have
been chilled or frozen. They
are usually available in
groceries.
Market forms of poultry

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.