TEACHING COMMON COMETENCIES IN HOME ECONOMICS (PREPARE AND COOK POULTRY AND GAME)

1. PREPARE AND COOK
POULTRY AND GAME

2. POULTRY

3. refers to several kinds of fowl that are used as food
and the term includes chicken, turkey, duck,
pigeons, and quails. These are usually domesticated
raised mainly for meat and/or eggs. Birds such as
smites that are hunted for food are games

5. 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. Broiler or fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of
age, of either sex, is tender-meated 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 chicken. Mature female chicken which is usually more than 10
months of age. It can also be a culled layer.

6. 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. Peking Duck. This is a breed of duck that originated from China and is
noted for its tender and flavorful meat.
2. 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.

7. Selecting Good Quality Poultry and game
1. Live Poultry
a. has clear eyes
b. a young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. the bone at the tip of the breast is soft in younger chicken and thick in older
chicken.
d. small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and defeathered.
a. Their head, feet and viscera are still intact.
b. They should be clean, well fleshed.
c. They have a moderate fat coverings.
d. They are free from pinfeathers and show no cuts, scars or missing skin

8. 3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral
organs are removed.
a. skin must be smooth and yellow in color
b. breast must be plump
c. thighs are well-developed
d. no objectionable odor
e. heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
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:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

9. PREPARING POULTRY AND GAME
Live poultry
- Live poultry should be healthy, alert, and well-feathered. Avoid poultry
which have bruises, blisters
and broken bones.
Whole poultry
- Though not alive, the criteria for selecting live poultry also apply to
whole poultry.

10. 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.
Drawn poultry
- These are dressed poultry that have been chilled or frozen. They are usually available in
groceries.
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