UNIT VIII: POULTRY DISH PREPARATION

Lesson 2: Preparing Poultry Dishes

Learning objectives:

❖ Follow the steps in dressing poultry in the laboratory kitchen.

❖ Prepare poultry items hygienically to minimize risk of food spoilage and
contamination.
❖ Determine poultry cuts in accordance with prescribed dish.
DRESSING POULTRY

1. Slaughtering and bleeding-

this is done by slitting the
jugular vein in the animals
throat with one big stroke using
a sharp knife.
2. Scalding- this is done for
easier removal of feathers. The
slaughtered bird is scalded by
immersing in the water at a
temperature of 60 C for 30 to 75
seconds depending upon the
size of the bird.
3. Defeathering- this is the
removal of feathers immediately
after scalding. To easily remove
the feathers, hang the chicken and
then gently rub it using the back of
the knife.
4. Evisceration- this is done
by slitting the abdominal
cavity of the animal and
pulling out its entrails in one
piece.
5. Rinsing
POULTRY CUTS