GROUP 4

Overview
01 Perform mise’en place;

02 Cook poultry and game dishes;

Plates/present and evaluate poultry

03 and game bird dishes;and

04 Store poultry and game bird.

Learning Outcome 1 Perform Mise'en Place

Selecting and
Purchasing Poultry and
Game
Poultry consumption in the
Philippines has increased
remarkably in the last
decade.
Selecting and Purchasing Poultry and Game
Poultry refers to
several kinds of fowl
that are used as food
and the term
includes chicken,
turkey, duck, pigeon,
and quail .
Classification of Poultry and
Bird: Uses
Games
Chicken Meat,eggs
Duck Meat,eggs feathers
Turkey Meat
Goose Meat,feather,eggs
Quail Meat,eggs
Pigeon Meat
Guinea fowl Meat
Classification of Poultry and
Games
Bird: Uses
Wild duck Meat,feather
Pheasant Meat
 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. Boiler or fryer
A broiler or fryer is
young chicken, usually 9
to 12 weeks of age, of
either sex, is tender-meat
with soft, pliable, smooth-
textured skin.
 2. Roaster
A roaster is usually
5 to 6 months of
age.
 3. Capon
A capon is a
surgically desexed
male chicken usually
under 8 months of
age.
 4. Stag
A stag is a male chicken,
usually under 10 months
of age, with coarse skin,
with somewhat
toughened and darkened
flesh.
5. Hen or Stewing
It is a mature female
chicken which is
usually more than 10
months of age. It can
also be a culled layer.
6. Cock or
Rooster
It is a mature male
chicken with coarse
skin, toughened and
darkened meat and
hardened breastbone
tip.
 7. Jumbo
Broiler
This is a large chicken
about 4 kg. dressed
weight which are on
sale especially during
the Christmas holiday.
Other poultry
1. Pecking duck
This is a breed of
duck that
originated from
China and is noted
for its tender and
2. Duck or Itik
Duck or Itik is
available and
popular in many
towns of Rizal as
fried itik..
 3. Squab
This is a young
immature pigeon
of either sex and
has extra tender
meat.
Selecting Good Quality Poultry and Game

1. Live Poultry
Live poultry should be healthy, alert,
and well-feathered. Avoid poultry
which have bruises, Blisters, and
broken bones
 2.Whole Poultry
-These are slaughtered birds that
have been bled and de-feathered.
 3. Dressed Poultry
-These are slaughtered birds that
have been bled, de-feathered, and
the visceral organs are removed
 4. Ready to Cook.
-The dressed birds may be cut
up and marinated or seasoned
 5. Poultry Parts
-The various poultry parts are
divided into any of the following:
 Nutritional Value/Components of Poultry and
Game
Like meat, poultry contains high-quality
proteins. Chicken, the most consumed
among the fowls, has 22.6% protein,
76.3% water and traces of fat, vitamins
and minerals.
 Nutritional Value/Components of Poultry and
Game
Poultry meat consists of dark and white
muscles. Dark muscles are those found in
parts of fowl's body which are always
used. These are the legs, thigh, wings,
neck and rib cage..
Preperation of poultry for cooking
• Slauther and Bleeding.
• Scaldding.
• Defeathering.
• Evisceration.
• Deboning.
 Market forms of poultry
.

Live 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
This is the most available
poultry form
in the market.
Market forms of poultry

Drawn poultry
These are dressed poultry that
have been chilled or frozen.
 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.
Different Cuts of Poultry
Whole chicken
-Whole chicken are marketed
either fresh or frozen.

Halves
-The bird is split from front to
back through the backbone and
keel to produce 2 halves of
approximately equal weight.
 Different Cuts of Poultry
Breast Quarters
-Halves may be further cut into which including
portions of the back is all white meat
Split Breast
-A breast quarter with the wing removed.

Split Breast without Back

-A breast quarter with wing and back portion
removed.
 Different Cuts of Poultry
Boneless, Skinless Breast
-split breast that has been skinned and
deboned.
8-Piece Cut
-The whole birdis cut into 2 breast halves
with back portion and 2 drumsticks.
Whole Chicken Wing
-The whole chicken wing is an all-white meat portion
composed of three sections.
 Different Cuts of Poultry
Wing Drummettes
-The first section between the shoulder and the elbow.

Wing Mid-Section with Tip

-The flat center section and the flipper (wing tip).

Wing Mid-Section
-The section between the elbow and the tip.
Sometimes called the wing flat or mid-joint.
 Different Cuts of Poultry
Whole Chicken Leg
-The whole chicken leg is the drumstick-thigh
combination.
Boneless, Skinless Leg
-Whole chicken leg with skin and bone removed.

Thigh
-The thigh is the portion of the leg above the
knee joint.
 Different Cuts of Poultry
Boneless, Skinless Thigh
-Thigh with skin and bone removed.

Drumsticks
-Drumstick include the lower portion of the leg
quarter.
Giblets
-Include heart, liver, and neck.
😈😈😈😈😈😈
Answer the following picture

1.
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5.
6.
7.
8.
9.
10.
 Which of the following choice is the
correct answer?

11.Though not alive, the

criteria for selecting live
poultry also apply to
whole poultry.
 12.This is the most
available poultry form
in the market.
13.The bone at the tip
of the breast is soft in
younger chicken and
thick in older one.
14. They are free from
pin feathers and show no
cuts, scars or missing
skin.
15. What parts of a
chicken is in Giblets?
16-20. What is the 5
preparation of poultry
for cooking?