lesson 1 in grade 10 cookery for poultry and game dishes

1. SELECTING AND
PURCHASING POULTRY
AND GAMES
LESSON 1

2. LET US STUDY!
GAMES
*birds that are hunted for food
DRESSED
*slaughtered birds that have been bled, de feathered, and the organs
are removed.
PLUMP
*rounded in form
PHEASANT
*long tailed domesticated bird
POULTRY
*several kinds of fowls that are used as food

3. CLASSIFICATION OF POULTRY AND
GAMES
BIRDS
*CHICKEN
*DUCK
*TURKEY
*GOOSE
*QUAIL
*PIGEON
*FOWL
*WILD DUCK
*PHEASANT
USES
- MEAT, EGG
- MEAT, EGG, FEATHERS
-MEAT
- MEAT, FEATHER, EGGS
- MEAT, EGGS
- MEAT
-MEAT
-MEAT, FEATHERS
-MEAT

4. SELECTING GOOD QUALITY
POULTRY AND GAME
LIVE POULTRY
*clear eyes
*young chicken has fine and
soft feet, the old one has thick
and scaly feet
*the bone at the tip of breast
is soft in the young chicken,
thick in the old chicken
*small feathers indicate that
the chicken is young
WHOLE POULTRY
*head, feet, and viscera are
still intact
*clean, well fleshed
*moderate fat covering
*free from pinfeathers and
show no cuts, scars and
missing skin

5. SELECTING GOOD QUALITY
POULTRY AND GAME
DRESSED
POULTRY
*skin must be smooth
and yellow in color
*breast must be plump
*thighs are well-
developed
*no objectionable odor
*heavy and the skin is not
watery
POULTRY PARTS
A. Dark meat
B. White meat
C. Variety meat

6. BROIL
ER

7. ROAST
ER

8. CAPO
N

9. STAG

10. HEN

11. COCK OR
ROOSTE
R

12. JUMBO
BROILER

13. PECKING
DUCK

14. DUCK

15. SQUA
B