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BUTCHER OF MEAT AND POULTRY GRADE 12.pptx
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- 13. KINDS OF MEAT ANDPOULTRY FOR PROCESSING
- 14. MEAT IS USEDTO DESCRIBE ANIMAL PARTS THAT ARE EATEN
- 15. OFFAL IS THETERM USED TO DESCRIBE THE INTERNAL ORGANS OF A BUTCHERED
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- 26. FRESH MEAT isa form of meat after slaughter that has not undergone chilling.
- 27. CHILLED MEAT hasbeen kept cold above freezing point within 24 hours after slaughter for it to be sold in supermarkets and meat shops
- 29. FROZEN MEAT is meatstored in the freezer. It is sold in this appearance and is as hard as stone.
- 30. CURED OR PROCESSEDMEAT are meat products that have been cured with preservative agents.
- 31. CHARACTERISTICS OF THEDIFFERENT TYPES OF MEAT CUTS Tender cuts are taken from animal parts that have less muscle activity and are plump. Example: SIRLOIN AND TENDERLOIN
- 32. CHARACTERISTICS OF THEDIFFERENT TYPES OF MEAT CUTS Less tender cuts are cuts that come from the muscle parts most used by animal.
- 33. CHARACTERISTICS OF THEDIFFERENT TYPES OF MEAT CUTS Tough cuts are cuts that necessitate longer cooking like bulalo.
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- 36. Poultry Refers to domesticbirds such as chicken, duck (itik), goose, turkey, pigeon, squab, and quail.
- 37. Types Of ChickenAnd Poultry BROILER OR FRYER -is a young chicken whose meat is tender and soft and skin is smooth.
- 38. Types Of ChickenAnd Poultry Roaster -is usually four to six months old and chosen for grilling or roasting.
- 39. Types Of ChickenAnd Poultry STAG -is a male chicken less than 10 months old.
- 40. Types Of ChickenAnd Poultry Hen -is a mature female chicken bred for more than ten months.
- 41. Types Of ChickenAnd Poultry Cock or rooster -is a mature male chicken with rough skin and dark meat.
- 42. Types Of ChickenAnd Poultry Jumbo Chicken -is considered large chicken if it weighs about 4kg or more.
- 43. Peking Duck -originated fromChina, is famous for its tenderness and delicious meat. Types Of Chicken And Poultry
- 44. Duck or Itik -isavailable in many places in the Philippines. Its eggs are made into balut. Types Of Chicken And Poultry
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- 46. Live poultry shouldhave clear eyes. If a chicken is young, its feathers are small and its feet fine. Live Poultry
- 48. Refers to poultrycarcass from which feathers have been removed: the head, feet, and innards are still intact Whole Poultry
- 50. Refers to poultry carcassfrom which feathers and innards have been removed. Dressed Poultry
- 52. Are poultry parts packedin a box or plastic and are usually Choice Cuts of Poultry
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