WORD RIDDLE

WORD RIDDLE:
“I have a little house in which I live
all alone. It has no doors or
windows, and If I want to go out I
must break through the wall. What
Am I?
 WORD RIDDLE

“If you travel over to Palawan at

dinner time this might pass your lips.
It usually swims in the water and is
something that they serve with chips.”
 WORD RIDDLE

“What goes into the water black

and comes out red?”
 WORD RIDDLE

Where do cows go to
dance?
 WORD RIDDLE

Why don't oysters share their

pearls?
Understanding Poultry, Eggs, Meat, Fish and
Shellfish

Prepared by:
MARY JANE R. CANAYA
 Objectives:
• At the end of this lesson, you are expected to:
• a. Define poultry, eggs, meat, fish and shellfish;
• b. Discuss the classification of poultry, meat, fish and
shellfish;
• c. Enumerate the different market forms of poultry, eggs,
meat, fish and shellfish.
• d. Discuss the nutritive value of poultry, eggs, meat, fish
and shellfish.
WHAT IS POULTRY?

Poultry refers to several kinds of fowl that

are used as food and the term includes
chicken, turkey, duck, pigeon, and quail.
• Vocabulary
*Fowl - the flesh of
domesticated birds as food;
poultry
 What is Game?

Game is a bird that are

hunted for food.
• Vocabulary
*smites - a heavy blow or
stroke with a weapon or the
hand
Poultry meat consist of dark and white muscles.
1.Dark Muscles – are those found in parts of fowl’s body
which are always used.
Dark muscles of poultry are the legs, thigh, wings, neck and
rib cage.
- are richer in fat, have more connective tissues and
have higher riboflavin and myoglobin content.
Riboflavin is a vitamin that is needed for growth and overall
good health. It helps the body break down carbohydrates,
proteins and fats to produce energy, and it allows oxygen to
be used by the body.
2. White meat – it is simply the breast
of the chicken.

• Variety meats of poultry and game -

refers to the meat of such organs as
the gizzard, heart, kidneys and liver.
 Nutritive Value/Components of Poultry
and Game
• 22.6% protein
• 76.3% water and traces of fat,
• vitamins and minerals
Preparation of poultry for cooking
• 1. Slaughtering and bleeding
• 2. Scalding
• 3. Defeathering
• 4. Evisceration
• 5. Deboning/Cutting
• Chickens and other poultry may be
divided into classes which are essentially
of the same physical characteristics
associated with age, sex, live weight
and/or breed.
1. Broiler or Fryer - is a young chicken,
usually 9 to 12 weeks of age, of either
sex, is tender meat with soft, pliable,
smooth-textured skin. a young chicken
suitable for roasting, grilling, or
barbecuing.
2. Roaster
A roaster is usually 5 to 6
months of age. Chickens less
than 8 months old and
weighing 3 1/2 to 5 pounds.
Since they’ve been castrated, capons don’t
develop in the normal way of a hormone-
crazy chicken teenager. They grow more
slowly and put on more body fat. Because of
this, their meat is more tender and flavorful
than that of any other chicken of the same
weight. Capons are great for roasting but can
also be used for braises and poaching.
 Hen or Stewing Chicken- is a mature
female chicken which is usually more
than 10 months of age. It can also be
a called layer. Chickens (usually hens)
over 10 months old and weighing 5 to
7 pounds.
Cock or Rooster- is a mature male
chicken with coarse skin,
toughened and darkened meat and
hardened breastbone tip. Male
chickens over 10 months old
weighing 6 to 8 pounds.
Jumbo Broiler- is a
large chicken about
4kg. dressed weight
which are on sale
especially during the
Christmas holiday.
 Market Forms of Poultry
• Live Poultry
• Whole Poultry
• Dressed Poultry
• Drawn Poultry
• Ready to Cook
 Different Cuts of Poultry
• Breast
• Wing
• Thigh
• Drumstick
• Leg with thigh
 KNOWLEDGE BOOSTER
1. What are the different market forms of poultry?
2. What are the most popular poultry products?
3. Have you experience the different preparation of poultry
for cooking? Explain briefly.
 EGGS
-are poultry products from chicken,
ducks and quail that are eaten as food.
Chicken eggs are widely consumed type
of eggs in the world, while duck egg is
the next most popular.
Physical
Structure
of
an
Egg
MARKET FORMS OF EGGS
MARKET FORMS OF EGGS
MARKET FORMS OF EGGS
FACTORS TO BE CONSIDERED IN FOAM
FORMATION
TYPES OF FRIED EGGS
TYPES OF FRIED EGGS
TYPES OF FRIED EGGS
 KNOWLEDGE BOOSTER
1. List down the different types of fried
eggs.
2. What physical structure of an egg is used
in making an icing?
3. If you cook fried eggs, which do you
prefer? Why?
4. What are the different sizes of egg
 Meat is the flesh or other
edible parts of animals (usually
domesticated cattle, swine, and
sheep) used for food, including
not only the muscles and fat but
also the tendons and ligaments.
 DIFFERENT KINDS OF MEAT AND ITS SOURCE

1. Pork- meat from pigs

2. Beef- meat from cattle over one year old.
3. Lamb- meat from young sheep; Mutton- meat from
mature sheep
4. Carabeef- meat from carabao
5. Chevon- meat from goat and deer
6. Veal- meat from young calf.
 KNOWLEDGE BOOSTER
1. What are the different cuts of beef and
pork?
2. What are the different doneness of
meat?
ESSENTIAL QUESTIONS:

What fish we usually cooked for

a dish called sweet and sour
fish?
What is seafood?

It is a form of sea life regarded as

food by humans. It includes fish and
shellfish. Shellfish include various
species of mollusks, crustaceans and
echinoderms.
 Classifications of Seafoods

1. Fin Fish- with fins and internal

skeletons
2. Shellfish- with external shells but
no internal bone structure.
-have hard outer shell.
black
Saltwater Fish
Flat fish

Mene
ROUND FISH
sometimes alive.
1. Mollusks are soft sea animals.
a. Univalves- have a single shell(abalone)
b. Bivalves- have a pair of hinged
shells( clams, oysters)
c. Cephalopods- (octopus or squid)

2. Crustaceans- are animals with

segmented shells and jointed legs( shrimps,
crabs)
1. MOLLUSKS
2. CRUSTACEANS
 REFERENCES:
cookery10quarter1.blogspot.com/p/lo-2.html
https://www.britannica.com/animal/poultry-agriculture
https://www.britannica.com/topic/meat
https://www.theculinarypro.com/fish-shellfish-identification
https://opentextbc.ca/ingredients/chapter/the-function-of-eggs/
https://www.eggs.ca/eggs101/view/7/how-to-fry-the-perfect-egg
Chavez, L. C., (2006). Meat Safety. Basic Foods for Filipinos 4th Edition. Pp. 322-
350
Dep Ed Cookery Manual.Pages 271- 280.
Dep Ed Cookery Manual Pages 157-166
Dep Ed Cookery Manual Pages 233-240
Dep Ed Cookery Manual Pages 44-58
Home Technology- Food Management and Services: Meat and Storage of Food, pp.
62-113.
http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork -Marinade_x0002_Recipes.htm
http://www.beeffitswhatsfordiner.com/cuts/cut-charts