poultry and game

1. POULTRY
AND
GAME

2. OBJECTIVE:
At the end of this lesson, you are expected to:
a. Differentiate poultry and game;
b. Discuss the classification of poultry;
c.Enumerate the preparation of poultry for
cooking;
d. Discuss the nutritive value of poultry.

3. Scrambled Letters
Arrange the scrambled letters
to form the correct word/s.
Each word will be given couple
of second to show you and
guess the correct word/s.

4. TROYPLU
POULTRY

5. RYERF
FRYER

6. OSEOG
GOOSE

7. STAG
SGAT

8. LIQUA
QUAIL

9. HECKINC
CHICKEN

10. SORRTEA
ROASTER

11. POULTRY
AND
GAME

12. WHAT IS POULTRY?
Poultry refers to several kinds
of fowl that are used as food
and the term includes
chicken, turkey, duck, pigeon,
and quail.

13. Vocabulary
*Fowl –
a bird of a type that is used
to produce meat or eggs

14. Different kinds of poultry
1.Chicken
2.Pigeon
3.Quail
4.Duck
5.Itik

15. “The word dove is a word that came
into English from the more Nordic
languages,
whereas pigeon came into English
from French,” Sweet tells Mental
Floss.

16. 6.Goose
7.Turkey
8.Pheasant
9.Wild Duck
10.Guinea fowl

17. What is Game?
is any of a number of species of wild
birds which are hunted, killed and
eaten by humans. Hunting game
birds is a sport, and a way of
getting ...

18. Nutritive Value/Components of
Poultry and Game
22.6% protein
76.3% water and traces of
fat, vitaminsand minerals

19. Poultry meat consist of dark
and white muscles.
1.Dark Muscles – are those found
in parts of fowl’s body which are
always used.

20. Dark Muscles of Poultry
These are the legs,
thigh, wings, neck and
rib cage.

21. Dark Muscles are richer in
fat, have more connective
tissues and have higher
riboflavin and myoglobin
content.

22. Riboflavin
is a vitamin that is needed for
growth and overall good health.
It helps the body break down
carbohydrates, proteins and fats to
produce energy, and it allows oxygen to
be used by the body.

23. 2. White meat –
it is simply thebreast
of the chicken.

24. Variety meats of poultry and game
Refers to the meat of
such organs as the gizzard,
heart, kidneys and liver.

25. Preparation of poultry for
cooking
1. Slaughtering and bleeding
2. Scalding
3. Defeathering
4. Evisceration
5. Deboning/Cutting

26. Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.

27. Slaughter and bleeding

28. 2. Scalding -
immerse (something) briefly
in boiling water for various
purposes, such as to facilitate the
removal of skin from fruit or to
preserve meat.

29. 3. Defeathering – removing of feather.

30. Defeathering

31. Defeathering

32. 4. Evisceration – removing of viscera or
internal organs.

33. 4. Evisceration

34. 5. Deboning – removing of bones.

35. Deboning

36. 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.

37. 1. Broiler or Fryer
A broiler or fryer is young chicken, usually 9
to 12 weeks of age, of either sex, is tender-
meat with soft, pliable, smooth-textured skin.
a young chicken suitable for
roasting, grilling, or barbecuing.

38. Broiler or Fryer

39. 2. Roaster
A roaster is usually 5 to 6 months
of age.
Chickens less than 8 months
old and weighing 3 1/2 to 5
pounds

40. Roaster

41. 3. Capon
A capon is a surgically desexed male
chicken usually under 8 months of age.

42. C apons
Since they’ve been castrated, capons don’t develop
in the normal way of a hormone-crazy chicken
teenager.
They grow more slowly and put on more body fat.
Because of this, their meat is more tender and
flavorful than that of any other chicken of the same
weight.
Capons are great for roasting but can also be used
for braises and poaching.

43. 4. Stag
A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh.

44. 5. Hen or Stewing Chicken
It is a mature female chicken which is
usually more than 10 months of age. It
can also be a called layer.
Chickens (usually hens) over 10 months
old and weighing 5 to 7 pounds

45. 5. Hen or Stewing Chicken

46. 6. Cock
It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened
breastbone tip.
Male chickens over 10 months old weighing 6
to 8 pounds

47. Cock

48. 7. Jumbo Broiler
This is a large chicken about 4
kg. dressed weight which are on
sale especially during the
Christmas holiday.

49. Jumbo Broiler

50. What is difference between poultry
and game?
POULTRY includes all domestic birds suitable for
food except pigeon and squab. Examples: chicken,
fowl, turkey, duck, goose, etc. Game includes such
birds and animals suitable for food as are pursued
and taken in field and forest. Examples: quail,
partridge, wild duck, plover, deer,

51. What are the different
preparation of poultry for
cooking?

52. What is the nutritive
value/components of
poultry?

53. Post Test
1.Birds such as smites that are hunted for food.
2.Refers to the meat of such organs as the
gizzard, heart, kidneys and liver.
3. A young chicken, usually 9 to 12 weeks of age.
4.A surgically desexed male chicken usually
under 8 months of age.

54. 5.A large chicken about 4 kg. dressed weight which are on sale
especially during the Christmas holiday.
6. Protein content of poultry.
7.Muscle parts of fowl’s body which are always used. These are
the legs, thigh, wings, neck and rib cage.
8.A male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.
9.It is a mature female chicken which is usually more than 10
months of age. It can also be a called layer.
10. A process of removing organs of poultry.

55. 11. The first step in preparing poultry for cooking.
12.Refers to several kinds of fowl that are used as food
and the term includes chicken, turkey, duck, pigeon, and
quail.
13. The last step in preparing poultry for cooking.
14.The process of removing the feather of poultry in
preparation for cooking
15.Male chickens over 10 months old weighing 6 to 8
pounds.