Market forms of poultry

1. PREPARE POULTRY AND
GAME DISHES

2. OBJECTIVES:
• Identify the market forms of poultry.
• Determine the poultry cuts in
accordance with the prescribed dish
• Appreciate the importance of
determining the poultry cuts.

3. DEFINITION OF TERMS:
•giblets- include liver, heart, neck / internal organs
•Drumstick- this is the lower portion of the leg
quarter.
•Drummettes- this is the first section between the
shoulder and the elbow.
•Flipper- wing tip
•Dressed poultry- slaughtered poultry with the head,
blood, feet, feather and internal organs removed.
•Drawn poultry- dressed poultry that have been
chilled or frozen.

4. ACTIVITY:
•Group yourself into 4, each group will
be given 1 minute to assemble the
picture of poultry. (live poultry,
dressed, cuts of poultry and ready to
cook.
• identify market form and cuts of
poultry.

6. VIDEO PRESENTATION
•Write down the different cuts of
poultry.
• How will you determine the cuts
of poultry?

8. 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.

9. 2. Whole poultry - Though not alive, the criteria
for selecting live poultry also apply to whole
poultry.

10. 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.

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

12. 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.

13. CHARACTERISTICS OF LIVE POULTRY
1. Live Poultry
a. It 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 one.
d. Small feathers indicate that the chicken is young.

14. Why does it is important to choose
chickens that are healthy?
•It is important to choose chickens that are
healthy to avoid diseases that we can get
from chicken like Fowl cholera, fowl pox,
avian influenza, salmonellosis.

15. How will you describe drawn and dressed
poultry?
•Dressed poultry refers to poultry slaughtered for
human food, with head, feet, and viscera intact,
and from which the blood and feathers have
been removed.
•Drawn poultry- dressed poultry with the visceral
organs, feet and head removed.

16. Why is it important to determine the cuts of
poultry before cooking poultry dishes?
•Understanding the different cuts of meat is to
understand where in the chicken a certain
piece comes from. It is also important to select
the right cooking method in different cuts of
poultry.

17. Write the words on the map that relate to the
focal Word.
5 basic
forms of
poultry

18. 7 different cuts of
poultry

19. Group yourselves into 2. Each group
will be cut the picture of whole
chicken into 6 parts according to
poultry cuts and name and identify
the market forms of poultry in their
locality.

21. Group 1: Learners in rural areas.
• Identify the market forms of poultry in your area
and cut the picture of whole chicken into 6 parts
according to poultry cuts and name it.
Group 2: Learners living in the urban area.
•Identify the market forms of poultry in your area.
Cut the picture of whole chicken into 6 parts
according to poultry cuts and name it.

22. SCORING RUBRIC FOR GROUP ACTIVITY
Presentation (50%) The students will be able to cut poultry
properly and name it correctly. They
explain and elaborate their answers.
Cooperation (30%) All members of the group cooperate
during their group activity.
Speed/Time (20%) They finished their activity before or on
the time limit.
Total: (100%)

23. Direction: Write the letter of the correct answer on the space provided
before each number.
Test I- Multiple choice test.
__________1. It is one of the market forms of poultry which is the most
available form in the market.
A. live poultry
B. dressed poultry
C. drawn poultry
D. ready-to cook
__________2. In selecting live poultry in market what should be observed?
A. healthy alert and well-feathered
B. sluggish
C. thin and stout
D. broken bones

24. __________3. Which of the following of the market forms of poultry
that are Chilled/frozen?
A. ready to cook
B. live poultry
c. drawn poultry
D. whole poultry
__________4. These market forms of poultry which poultry parts are
separately packed In a single container and chilled.
A. Ready-to-cook
B. drawn poultry
C. live poultry
D. dressed poultry

25. __________5. These market forms of poultry that is usually
available in the groceries.
A. ready –to-cook
B. drawn poultry
C. live poultry
D. dressed poultry
Test II- Enumeration
6-10 Give at least 5 different cut of poultry.

26. •V- ASSIGNMENT:
1. find your partner.
2. Visit a market or a store in your town
and list down the market forms being sold.
3. Take note the appearance odor, color
and cuts.
4. Write it in short bond paper.

27. THANK YOU!!