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November 10, 2016
Prepared by:
Ma’am J.L Almazon
ACTIVITY
“Cookery…
1…2….3…..GO!”
The class will be divided into 5
groups. Each group will have a Flag
that represent their group. The
teacher will show the questions and
the students will answer it after the
go signal, Cookery..1..2..3..GO! And
to the group that raises their flag
first will be given a chance to
answer.
GROUP 1 - Orange team
GROUP 2 - Blue team
GROUP 3 - Violet team
GROUP 4 - Pink team
GROUP 5 - Green Team
1. This refers to several kinds of fowl
that are used as food.
a. game c. poultry
b. livestock d. swine
2. A young chicken that is usually
9 to 12 weeks of age.
a. broiler or fryer c. roaster
b. hen d. stag
3. Which of the following
poultry has originated from
China?
a. chicken c. itik
b. goose d. pecking duck
4. Which of the following
characteristics is a good quality of
live poultry?
a) free from pin-feathers and show no
cuts
b) has clear eyes
c) heavy and the skin is watery
d) thighs are well-developed thighs
5. A young immature pigeon
of either sex and has extra
tender meat.
a. fryer c. roaster
b. hen d. squab
. 6. Which of the following
classes of poultry is on sale
especially during the
Christmas Holiday?
a. broiler c. jumbo broiler
b. capon d. roaster
7. What do you call a desexed
male chicken that is usually
under 8 months old.
a. broiler c. hen
b. capon d. rooster
8. To what part of poultry does
breast belong?
a. dark meat c. variety meat
b. tough meat d. white meat
9. How many days should a whole
chicken be refrigerated?
a. 1 day c. 2 to 4 days
b. 1 to 2 days d. 3 to 4 days
10. What do you call a male
chicken, usually under 10
month old?
a. fryer c. rooster
b. hen d. stag
11. The following are the steps in killing
the chicken. Which one is
the first step?
a. cutting into pieces according to
the recipe to be cooked
b. killing and bleeding
c. scalding or pouring boiling water
d. singeing and salting the chicken
12. What cookery method is used
for a matured poultry?
a. boiling c. roasting
b. frying d. stewing
13. What cookery method is
suitable for the less tender
cuts?
a. boiling c. roasting
b. frying d. stewing
14. What is the process in which the
body of poultry is dipped in
boiling water?
a. defeathering c. scalding
b. evisceration d. singeing
15. What cooking method is used for
Tinolang manok?
a. boiling c. steaming
b. broiling d. stewing
16.The following are the steps in
preparing roast chicken. Which
one is the first step?
a. combine marinade ingredients and
marinate the chicken for at least an hour
b. drain chicken and place on rack for
roasting
c. salt chicken inside and out
d. wash chicken and dry with paper towel
17. What factor affect the
poultry meat tenderness and
juiciness?
a. age c. cookery
b. sex d. chicken cuts
18. Which of the following is not a
domesticated poultry?
a. chicken c. wild fowls
b. duck d. goose
19. Rigor mortis in chicken meat
occurs after slaughtering, which is
the best step to do?
a. immediately place the meat in the
freezer
b. debone and cut chicken after 30
minutes
c. cook the chicken
d. wash and cut the chicken
20. Reheating of cooked poultry will
result to dry dish. What is the
remedy to this?
a. cook using sauces and gravy
b. remove fat before cooking
c. overcook the poultry meat
d. none of the above
“SELECTING AND
PURCHASING POULTRY
AND GAME”
WHAT WILL YOU LEARN?
At the end of the lesson, you should be
able to:
 identify the classification of poultry and
game
 select and purchase good quality poultry
and game
 develop skills on how to select and
purchase poultry and game
Poultry
refers to several kinds of fowl that are
used as food and the term includes chicken,
turkey, duck, pigeons and quails.
These are usually domesticated raised
mainly for meat and/or eggs. Birds such as
snipes that are hunted for food are games.
CLASSIFICATION OF POULTRY AND
GAMES
Bird Uses
Chicken
Duck
Goose
Quail
Pigeon
Guinea fowl
Wild duck
Pheasant
Meat, eggs
Meat, eggs feathers
Meat
Meat, feather, eggs
Meat, eggs
Meat
Meat
Meat, feather
Meat
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.
BROILER OR FRYER
A broiler or fryer is young
chicken, usually 9 to 12 weeks of
age, of either sex, is tender-meated
with soft, pliable, smooth-textured
skin.
ROASTER
A roaster is usually 5
to 6 months of age.
CAPON
A capon is a surgically
desexed male chicken usually
under 8 months of age.
STAG
A stag is male chicken,
usually under 10 months of
age, with coarse skin, with
somewhat toughened and
darkened flesh.
HEN OR STEWING
CHICKEN
Mature female
chicken which is usually
more than 10 months of age.
It can also be a culled layer.
COCK OR ROOSTER
A mature male
chicken with coarse skin,
toughened and darkened meat
and hardened breastbone tip.
JUMBO BROILER
On sale especially during
the Christmas holiday are
large chicken about 4 kg.
dressed weight.
OTHER POULTRY
Peking Duck
This is a breed of duck that
originated from China and is noted
for its tender and flavorful meat.
DUCK OR ITIK
It is available and
popular in many towns of
Rizal as fried itik.
SQUAB
This is a young
immature pigeon of
either sex and has extra
tender meat.
“Selecting Good
Quality Poultry and
game”
LIVE POULTRY
has clear eyes
a young chicken has fine and soft feet. If it
is old, the feet is thick and scaly.
the bone at the tip of the breast is soft in
younger chicken and thick in older chicken.
small feathers indicate that the chicken is
young.
WHOLE POULTRY
These are slaughtered birds that have been
bled and defeathered
 the head, feet and viscera are still intact.
 It should be clean, well fleshed
 has a moderate fat covering
 Free from pinfeathers and show no cuts, scars or missing
skin
DRESSED POULTRY
These are slaughtered birds that have been
bled, defeathered and the visceral organs are
removed.
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
READY-TO-COOK
The dressed
birds may be cut up and
marinated or seasoned.
POULTRY PARTS
In this form, several pieces of a single
poultry part are usually packed in one
carton, wrapped and chilled or frozen. The
various poultry parts are divided into any of
the following:
dark meat – drumsticks, thighs, wings,
neck, backs, and rib cage
white meat – breasts
variety meat – gizzard, heart,
Selecting and preparing poultry

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Selecting and preparing poultry

  • 1. November 10, 2016 Prepared by: Ma’am J.L Almazon
  • 4. The class will be divided into 5 groups. Each group will have a Flag that represent their group. The teacher will show the questions and the students will answer it after the go signal, Cookery..1..2..3..GO! And to the group that raises their flag first will be given a chance to answer.
  • 5. GROUP 1 - Orange team GROUP 2 - Blue team GROUP 3 - Violet team GROUP 4 - Pink team GROUP 5 - Green Team
  • 6. 1. This refers to several kinds of fowl that are used as food. a. game c. poultry b. livestock d. swine
  • 7. 2. A young chicken that is usually 9 to 12 weeks of age. a. broiler or fryer c. roaster b. hen d. stag
  • 8. 3. Which of the following poultry has originated from China? a. chicken c. itik b. goose d. pecking duck
  • 9. 4. Which of the following characteristics is a good quality of live poultry? a) free from pin-feathers and show no cuts b) has clear eyes c) heavy and the skin is watery d) thighs are well-developed thighs
  • 10. 5. A young immature pigeon of either sex and has extra tender meat. a. fryer c. roaster b. hen d. squab
  • 11. . 6. Which of the following classes of poultry is on sale especially during the Christmas Holiday? a. broiler c. jumbo broiler b. capon d. roaster
  • 12. 7. What do you call a desexed male chicken that is usually under 8 months old. a. broiler c. hen b. capon d. rooster
  • 13. 8. To what part of poultry does breast belong? a. dark meat c. variety meat b. tough meat d. white meat
  • 14. 9. How many days should a whole chicken be refrigerated? a. 1 day c. 2 to 4 days b. 1 to 2 days d. 3 to 4 days
  • 15. 10. What do you call a male chicken, usually under 10 month old? a. fryer c. rooster b. hen d. stag
  • 16. 11. The following are the steps in killing the chicken. Which one is the first step? a. cutting into pieces according to the recipe to be cooked b. killing and bleeding c. scalding or pouring boiling water d. singeing and salting the chicken
  • 17. 12. What cookery method is used for a matured poultry? a. boiling c. roasting b. frying d. stewing
  • 18. 13. What cookery method is suitable for the less tender cuts? a. boiling c. roasting b. frying d. stewing
  • 19. 14. What is the process in which the body of poultry is dipped in boiling water? a. defeathering c. scalding b. evisceration d. singeing
  • 20. 15. What cooking method is used for Tinolang manok? a. boiling c. steaming b. broiling d. stewing
  • 21. 16.The following are the steps in preparing roast chicken. Which one is the first step? a. combine marinade ingredients and marinate the chicken for at least an hour b. drain chicken and place on rack for roasting c. salt chicken inside and out d. wash chicken and dry with paper towel
  • 22. 17. What factor affect the poultry meat tenderness and juiciness? a. age c. cookery b. sex d. chicken cuts
  • 23. 18. Which of the following is not a domesticated poultry? a. chicken c. wild fowls b. duck d. goose
  • 24. 19. Rigor mortis in chicken meat occurs after slaughtering, which is the best step to do? a. immediately place the meat in the freezer b. debone and cut chicken after 30 minutes c. cook the chicken d. wash and cut the chicken
  • 25. 20. Reheating of cooked poultry will result to dry dish. What is the remedy to this? a. cook using sauces and gravy b. remove fat before cooking c. overcook the poultry meat d. none of the above
  • 27. WHAT WILL YOU LEARN? At the end of the lesson, you should be able to:  identify the classification of poultry and game  select and purchase good quality poultry and game  develop skills on how to select and purchase poultry and game
  • 28. Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeons and quails. These are usually domesticated raised mainly for meat and/or eggs. Birds such as snipes that are hunted for food are games.
  • 29. CLASSIFICATION OF POULTRY AND GAMES Bird Uses Chicken Duck Goose Quail Pigeon Guinea fowl Wild duck Pheasant Meat, eggs Meat, eggs feathers Meat Meat, feather, eggs Meat, eggs Meat Meat Meat, feather Meat
  • 30. 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.
  • 31. BROILER OR FRYER A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meated with soft, pliable, smooth-textured skin.
  • 32. ROASTER A roaster is usually 5 to 6 months of age.
  • 33. CAPON A capon is a surgically desexed male chicken usually under 8 months of age.
  • 34. STAG A stag is male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
  • 35. HEN OR STEWING CHICKEN Mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
  • 36. COCK OR ROOSTER A mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
  • 37. JUMBO BROILER On sale especially during the Christmas holiday are large chicken about 4 kg. dressed weight.
  • 38. OTHER POULTRY Peking Duck This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
  • 39. DUCK OR ITIK It is available and popular in many towns of Rizal as fried itik.
  • 40. SQUAB This is a young immature pigeon of either sex and has extra tender meat.
  • 42. LIVE POULTRY has clear eyes a young chicken has fine and soft feet. If it is old, the feet is thick and scaly. the bone at the tip of the breast is soft in younger chicken and thick in older chicken. small feathers indicate that the chicken is young.
  • 43. WHOLE POULTRY These are slaughtered birds that have been bled and defeathered  the head, feet and viscera are still intact.  It should be clean, well fleshed  has a moderate fat covering  Free from pinfeathers and show no cuts, scars or missing skin
  • 44. DRESSED POULTRY These are slaughtered birds that have been bled, defeathered and the visceral organs are removed. 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
  • 45. READY-TO-COOK The dressed birds may be cut up and marinated or seasoned.
  • 46. POULTRY PARTS In this form, several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen. The various poultry parts are divided into any of the following: dark meat – drumsticks, thighs, wings, neck, backs, and rib cage white meat – breasts variety meat – gizzard, heart,