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Poultry and game ppt

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Poultry and game ppt

  1. 1. POULTRY AND GAME Prepared by: Cherry G. Gamboa
  2. 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. 3. Scrambled Letters Arrange the scrambled letters to form the correct word/s. Each word will be given a couple of second to show you and guess the correct word/s.
  4. 4. TROYPLU POULTRY
  5. 5. RYERF FRYER
  6. 6. OSEOG GOOSE
  7. 7. SGAT STAG
  8. 8. LIQUA QUAIL
  9. 9. HECKINC CHICKEN
  10. 10. SORRTEA ROASTER
  11. 11. POULTRY AND GAME
  12. 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. 13. Vocabulary *Fowl - the flesh of domesticated birds as food; poultry.
  14. 14. Different kinds of poultry 1.Chicken 2.Pigeon 3.Quail 4.Duck 5.Itik
  15. 15. Different kinds of poultry 6. Goose 7. Turkey 8. Pheasant 9. Wild Duck 10. Guinea fowl
  16. 16. What is Game? Birds such as smites that are hunted for food are games.
  17. 17. Vocabulary *smites - a heavy blow or stroke with a weapon or the hand
  18. 18. What is difference between poultry and game?
  19. 19. Nutritive Value/Components of Poultry and Game 22.6% protein 76.3% water and traces of fat, vitamins and minerals
  20. 20. Poultry meat consist of dark and white muscles. 1.Dark Muscles – are those found in parts of fowl’s body which are always used.
  21. 21. Dark Muscles of Poultry These are the legs, thigh, wings, neck and rib cage.
  22. 22. Poultry meat consist of dark and white muscles 1. Dark Muscles are richer in fat, have more connective tissues and have higher riboflavin and myoglobin content.
  23. 23. 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.
  24. 24. Myoglobin (symbol Mb or MB) is an iron- and oxygen- binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is distantly related to hemoglobin[5] which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. In humans, myoglobin is only found in the bloodstream after muscle injury.
  25. 25. Myoglobin is the primary oxygen- carrying pigment of muscle tissues. High concentrations of myoglobin in muscle cells allow organisms to hold their breath for a longer period of time. Diving mammals such as whales and seals have muscles with particularly high abundance of myoglobin.
  26. 26. Poultry meat consist of dark and white muscles 2. White meat – it is simply the breast of the chicken.
  27. 27. Variety meats of poultry and game Refers to the meat of such organs as the gizzard, heart, kidneys and liver.
  28. 28. Preparation of poultry for cooking 1. Slaughtering and bleeding 2. Scalding 3. Defeathering 4. Evisceration 5. Deboning/Cutting
  29. 29. Preparation of poultry for cooking 1. Slaughter and bleeding - the killing of animals for food.
  30. 30. Slaughter and bleeding
  31. 31. Preparation of poultry for cooking 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.
  32. 32. Scalding
  33. 33. Preparation of poultry for cooking 3. Defeathering – removing of feather.
  34. 34. Defeathering
  35. 35. Preparation of poultry for cooking 4. Evisceration – removing of viscera or internal organs.
  36. 36. 4. Evisceration
  37. 37. Preparation of poultry for cooking 5. Deboning – removing of bones.
  38. 38. Deboning
  39. 39. Classification of Chicken Group Activity: Each group will be given a set of sentences and materials. Each set contains classification of chicken and their definitions. Each group are asks to identify the correct definition of the each classification of poultry. This group activity will require a leader for each group who will present your output in front of the class. These activity will last for only 5 minutes.
  40. 40. 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.
  41. 41. 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.
  42. 42. Broiler or Fryer
  43. 43. 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
  44. 44. Roaster
  45. 45. 3. Capon A capon is a surgically desexed male chicken usually under 8 months of age.
  46. 46. Capons 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.
  47. 47. 4. Stag A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
  48. 48. 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
  49. 49. 5. Hen or Stewing Chicken
  50. 50. 6. Cock or Rooster 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
  51. 51. Cock or Rooster
  52. 52. 7. Jumbo Broiler This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
  53. 53. Jumbo Broiler
  54. 54. Thank you…..
  55. 55. What is difference between poultry and game?
  56. 56. What are the different preparation of poultry for cooking?
  57. 57. What is the nutritive value/components of poultry?
  58. 58. 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.
  59. 59. 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.
  60. 60. 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.

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