NUTRITIONAL VALUE/COMPONENTS OF

POULTRY AND GAME

NUTRITIONAL COMPONENTS OF POULTRY AND GAME

Chicken, the most consumed among the

fowls, has 22.6% protein, 76.3% water
and traces of fat, vitamins and minerals.
NUTRITIONAL 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.
NUTRITIONAL COMPONENTS OF POULTRY AND GAME

These are richer in fat, have more connective

tissues, and have higher riboflavin and
myoglobin content. Most people prefer the dark
meat than white meat (from the breast) because
of its juiciness and flavor. Variety meats refer
to the meat of such organs as the gizzard, heart,
kidneys and liver.
 PREPARATION OF POULTRY FOR COOKING

Slaughter and bleeding Scalding Defeathering

PREPARATION OF POULTRY FOR COOKING

Evisceration Deboning
QUIZ # 6
MULTIPLE CHOICE Write the letter of the correct answer.

1. What is the percentage of protein content of

the chicken?
a) 10.5%
b) 22.6%
c) 30%
d) 15.3%
QUIZ # 6

2. Which part of the fowl's body is not

considered as dark muscles?
a) Breast
b) Wings
c) Legs
d) Neck
QUIZ # 6

3. Why do most people prefer dark meat over

white meat?
a) Lower fat content
b) Less connective tissues
c) Higher myoglobin content
d) Juiciness and flavorful
QUIZ # 6

4. What are variety meats in poultry referring

to?
a) Dark muscles
b) Breast meat
c) Gizzard, heart, kidneys, and liver
d) Legs, thigh, neck, wings
QUIZ # 6

5. During the preparation of poultry, what is the

purpose of scalding?
a) Removing bones
b) Killing the animal
c) Loosening feather follicles
d) Removing viscera
QUIZ # 6

6. Which step involves the removal of viscera

during poultry preparation?
a) Evisceration
b) Defeathering
c) Scalding
d) Deboning
QUIZ # 6

7. What is the water content of chicken?

a) 65.5%
b) 76.3%
c) 80%
d) 60.8%
QUIZ # 6

8. Which part of the fowl's body is considered

white meat?
a) Legs
b) Wings
c) Breast
d) Neck
QUIZ # 6

9. What is the primary purpose of deboning

during poultry preparation?
a) Enhancing flavor
b) Removing bones
c) Removing feathers
d) Killing the animal
QUIZ # 6

10. Which organ is not considered variety meat

in poultry?
a) Gizzard
b) Heart
c) Wings
d) Liver
QUIZ # 6

1. B
2. A
3. D
4. C
5. C
6. A
7. C
8. B
9. B
10. C
ACTIVITY

In a one whole sheet of paper, make a

reaction paper about the preparation process
of chicken in the slaughtered house.
QUIZ

S_ _L_ _ I N _
QUIZ

_ L _ U _HT _ _ ____ B_ EE _ _ _G
QUIZ

E_ _ S C _ _A _ _ O _
QUIZ

D _ _ E A _ H _ _ IN_
QUIZ # 6

_ E _ O _ _ NG