GOOD

AFTERNOON!
Directions:
Identify the different market
forms of poultry. Choose your
answer from the box.
These poultry are usually available in groceries,
a poultry that have been chilled or frozen.
DRAWN
POULTRY
LIVE POULTRY
READY-TO-COOK
DRAWN POULTRY WHOLE
POULTRY
 A poultry parts which have been separately
packed in a single container and frozen or
chilled.
READY-TO-
COOK
LIVE POULTRY
READY-TO-COOK
DRAWN POULTRY WHOLE
POULTRY
These poultry are actually slaughtered poultry
with the head, feet, blood, feathers and internal
organs removed
DRESSED
POULTRY
LIVE POULTRY
READY-TO-COOK
DRAWN POULTRY WHOLE
POULTRY
The chicken is alive when selecting this form.
LIVE POULTRY
LIVE POULTRY
READY-TO-COOK
DRAWN POULTRY WHOLE
POULTRY
These are slaughtered birds that have been bled
andWHOLE
de-feathered
POULTRY
LIVE POULTRY
READY-TO-COOK
DRAWN POULTRY WHOLE
POULTRY
Market Forms of
Poultry
1. Live poultry
Live poultry should be healthy, alert,
and well-feathered. Avoid poultry
which have bruises, blisters and
broken bones.
2. Whole poultry
Though not alive, the criteria for
selecting live poultry also apply to
whole poultry.
3. Dressed poultry
This is the most available poultry form in
the market. 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.
4. Drawn poultry
These are dressed poultry that have
been chilled or frozen. They are
usually available in groceries.
5. 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.
Selecting Good
Quality Poultry
and
Game
A. Live Poultry

Ithas clear eyes.

A young chicken has fine and soft feet. If it is old,
the feet are thick and scaly.
The bone at the tip of the breast is soft in younger
chicken and thick in older one.
 Small feathers indicate that the chicken is young.
B. Whole Poultry

Their head, feet and viscera are still intact.

They are clean, well fleshed.
They have moderate fat coverings.
They are free from pin feathers and show no cuts,
scars or missing skin.
 C. Dressed Poultry

 The skin is smooth and yellow in color

 The breast is plump
 The thighs are well-developed
 It has no objectionable odor
 It is heavy and the skin is not watery
D. Ready-to-Cook

 The dressed birds may be cut up and

marinated or seasoned.
E. Poultry Parts

a. dark meat
– drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat
– breasts
c. giblets
– gizzard and heart
QUIZ
True or False
1. Whole Poultry are slaughtered birds
that have been bled and de-feathered.
2. Live poultry has clear eyes.
QUIZ
True or False
3. Breast is an example of dark meat.
4. Variety meat includes drumstick, wings,
backbones.
5. Ready to cook poultries are birds cut up and
marinated.
QUIZ
True or False
6. Drawn poultry are dressed poultry that have
been chilled or frozen
7. gizzard, liver, and heart are examples of
giblets
8. Dressed poultry should be heavy and the
skin is watery
QUIZ
True or False
9. Live poultry’s head, feet and viscera are still intact
10. Ready-to-cook are dressed birds that may not be cut up
and marinated or seasoned.