dressing

2. POULTRY
Referstochickens,
ducks, turkeys, guinea
fowl, pigeonsand
geese.

5. Poultrycomesto
market indifferent
forms.They aresoldin
marketsin dressed
forms.

6. (DRESSINGPOUL
TRY)

7. 1. Prepare
boiling
water for
scalding.

8. 2. The usual
way of killing
the fowl is to
makeacut
under theear
andthroughthe
windpipe. Do
this asquickly
as possible.

9. 3. Holdthe
chicken
head down
several
minutes to let
the bloodrunoff
into a cup or
saucer.

10. 4. Pour coldwater
over thechickento
wetthefeathers.
Thendipawhilein
hot water andpull
off thefeathers.

11. 5. Removethe
pinfeathers
with thepoint of
a small knife
and thethumb.

12. 6. If thebirdisanold
one, singeit toremove
the
feather, holdit over thefire
andturnthefowl aroundto
singeit onall sides.

14. 7. Rubtheentire
bodywithsalt
then
rinsewell.

15. 8. Turn back the
skin of the neck
boneclosetothe
shoulders, and
cut off theneck.

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

17. 10. Makean
openingbelow
thebreast bone
andreachfor the
entrails.

18. 1
1.T
akeatight holdof the
entrailswiththehandand
drawthemout. Becareful not
tobreakthegall bladder.

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

20. 13. Cutcarefully
aroundthe
gizzardupto
the inner lining.

21. 14. Removethe
inner sac,
taking
caretokeepit
whole.

22. 15. Trimtheheart and
pressout anybloodthat
hasbecomehard.

23. 16. Remove
thegall bladder
carefully
, taking
thediscolored
part of theliver
withit.

24. 17. W
ash
the
chicken
insideand
out.

25. 18. Keepthechicken
in acool placeuntil it
is
readyfor cooking.

26. Seatwork
AnswerPg.219
T
estA#1-3