TLE 8

2. POULTRY
Refers to chickens,
ducks, turkeys, guinea
fowl, pigeons and
geese.

5. Poultry comes to market
in different forms. They
are sold in markets in
dressed forms.

6. (DRESSING POULTRY)

7. 1. Prepare
boiling water
for scalding.

8. 2. The usual way
of killing the fowl
is to make a cut
under the ear
and through the
windpipe. Do this
as quickly as
possible.

9. 3. Hold the
chicken head
down several
minutes to let the
blood run off into
a cup or saucer.

10. 4. Pour cold water
over the chicken to
wet the feathers.
Then dip a while in
hot water and pull
off the feathers.

11. 5. Remove the
pin feathers with
the point of a
small knife and
the thumb.

12. 6. If the bird is an old one,
singe it to remove the
feather, hold it over the fire
and turn the fowl around to
singe it on all sides.

14. 7. Rub the entire
body with salt then
rinse well.

15. 8. Turn back the
skin of the neck
bone close to the
shoulders, and
cut off the neck.

16. 9. Pull out the
windpipe
together with the
stomach.

17. 10. Make an
opening below
the breast bone
and reach for the
entrails.

18. 11. Take a tight hold of the
entrails with the hand and
draw them out. Be careful not
to break the gall bladder.

19. 12. Separate the
heart, liver, and
gizzard from the
intestines.

20. 13. Cut carefully
around the
gizzard up to the
inner lining.

21. 14. Remove the
inner sac, taking
care to keep it
whole.

22. 15. Trim the heart and
press out any blood that
has become hard.

23. 16. Remove
the gall bladder
carefully, taking
the discolored
part of the liver
with it.

24. 17. Wash
the chicken
inside and
out.

25. 18. Keep the chicken in
a cool place until it is
ready for cooking.

26. Seatwork
Answer Pg. 219
Test A #1-3