WEEK 5 PART 2 PREPARE POULTRY AND GAME DISHES.pptx
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10. Technical Terms:
• Viscera - the large organs inside the body: such as the heart, lungs
and stomach
• Giblets - the liver, heart, gizzard, and neck of a chicken or other fowl,
usually removed before the bird is cooked, and often used to make
gravy, stuffing, or soup.
27. 5. Poultry Parts. Several pieces of a single
poultry part are usually packed in one carton,
wrapped and chilled or frozen. The various
poultry parts are divided into any of the
following:
41. 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.
42. Poultry meat consists of dark and white
muscles. Dark muscles are those found
in parts of fowl's body which are
always used.
43. 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.
54. Enhancement Activity
Market Visit
Directions: This will be a collaborative activity. Follow the instructions below: Find
a partner. Visit a supermarket or a wet market near you and do the following:
• List down the market forms of poultry being sold.
• Take note of the appearance, color, odor and its cuts.
• Make a report of your activity.
• Submit your report in a short bond paper with folder.
58. 1. Live poultry- Live
poultry should be healthy,
alert, and well-feathered.
Avoid poultry which have
bruises, blisters and broken
bones.
59. 2. Whole poultry - Though
not alive, the criteria for
selecting live poultry also
apply to whole poultry.
60. 3. 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.
61. 4. Drawn poultry -These
are dressed poultry that
have been chilled or
frozen. They are usually
available in groceries
62. 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.
64. 1. These are slaughtered birds that have been bled, de
feathered, and the visceral organs are removed.
a.Dressed Poultry
b.Live Poultry
c.Poultry Meat
65. 2. These are poultry parts such as wings,
breast, thighs, or drumsticks which have been
separately packed in a single container and
frozen or chilled.
a. Ready-to cook
b. Drawn Poultry
c. Whole Poultry
66. 3. It consists of dark and white muscles.
a. Whole Poultry
b. Dressed Poultry
c. Poultry meat
67. 4. These are dressed poultry that have been
chilled or frozen. They are usually available in
groceries.
a. Ready-to cook
b. Live Poultry
c. Drawn poultry
68. 5. Should be healthy, alert, and well-feathered.
Avoid poultry which have bruises, blisters and
broken bones.
a. Poultry meat
b. Live Poultry
c. Ready-to cook
70. 1. These are slaughtered birds that have been bled,
de feathered, and the visceral organs are removed
a.Dressed Poultry
b.Live Poultry
c.Poultry Meat
71. 2. 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
a. Ready-to cook
b. Drawn Poultry
c. Whole Poultry
72. 3. It consists of dark and white muscles.
a. Whole Poultry
b. Dressed Poultry
c. Poultry meat
73. 4. These are dressed poultry that have been chilled or
frozen. They are usually available in groceries.
a. Ready-to cook
b. Live Poultry
c. Drawn poultry
74. 5. Should be healthy, alert, and well-feathered.
Avoid poultry which have bruises, blisters and
broken bones.
a. Poultry meat
b. Live Poultry
c. Ready-to cook
91. 8-Piece Cut The whole bird is cut
into 2 breast halves with ribs and
back portion, 2 wings, 2 thighs
with back portion and 2
drumsticks. The parts may be
packaged together and labelled as
whole cut-up chicken. These are
usually sold without giblets.
92. Whole Chicken Wing The whole
chicken wing is an all-white meat
portion composed of three sections;
the drumette, mid-section, and tip.
95. Wing Mid-Section The section between the elbows
and the tip, sometimes called the wing flat or mid-
joint.
96. Whole Chicken Leg The
whole chicken leg is the
drumstick-thigh combination.
The whole leg differs from
the leg quarter and does not
contain a portion of the back.
98. Thigh The thigh is the
portion of the leg above the
knee joint. Arguably the
tastiest part of the chicken,
thighs are little parcels of
tender, juicy meat from the
top of the bird's leg.
