2. Games
▶Arrange the scrambled letters to form
the correct word/s. Each word will be
given a couple of seconds to guess. Each
correct answer will be given 5 points.
13. ANALYSIS
▶ Can you name the species where
these animals belongs to?
▶ Can we able to domesticate or
rear this kind of animals?
14. 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.
▶ These are usually
domesticated raised mainly for
meat and/or eggs.
15.
16.
17. WHAT IS GAME BIRDS?
▶Game or quarry is
any animal hunted
for sport or for food
22. 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.
1. Broiler or
Fryer. A broiler
or fryer is young
chicken, usually
9 to 12 weeks of
of either
is tender-
age,
sex,
meat with soft,
pliable, smooth
textured skin.
33. 2. Duck or
Itik is
available and
popular in
many towns
of Rizal as
fried itik.
34.
35. 3. Squab. This
is a young
immature
pigeon of
either sex and
has extra
tender meat.
36.
37. Market forms of poultry
▶ Live poultry Live poultry should be healthy,
alert, and well-feathered. Avoid poultry
which have bruises, blisters and broken
bones.
▶ Whole poultry – Not alive but internal organs
not been removed.
▶ Dressed poultry This is the most available
poultry form in the market. Dressed poultry
are actually slaughtered poultry with the
head, feet, blood, feathers and internal
organs removed. Good quality dressed poultry
should be free from slime, off-odors and
discoloration
38. ▶ Drawn poultry These are dressed poultry
that have been chilled or frozen. They
are usually available in groceries.
▶ Ready-to cook These are poultry parts
such as wings, breast, thighs, or
drumsticks which have been separately
packed in a single container and frozen
or chilled.
39. Assessment
Answer the following questions.
1. What is the difference between poultry and game birds?
2. Define the following classes of poultry
1. Broiler
2. Cock
3. Stag
4. Squab
5. Capon
3. Describe the following market forms of poultry and game birds.
1. Live poultry
2. Whole Poultry
3. Dressed Poultry
4. Drawn Poultry
5. Ready to Cook Poultry
41. 1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and
soft feet. If it is old, the feet
are thick and scaly.
c. The bone at the tip of the
breast is soft in younger chicken
and thick in older one.
d. Small feathers indicate that the
chicken is young.
42.
43. 2. Whole Poultry.
These are slaughtered birds that
have been bled and de-feathered.
a. Their head, feet and viscera are
still intact.
b. They are clean, well fleshed.
c. They have moderate fat
coverings.
d. They are free from pin feathers
and show no cuts, scars or missing
skin.
44.
45. 3. Dressed Poultry.
These are slaughtered birds that have
been bled, defeathered, and the visceral
organs are removed.
a. The skin is smooth and yellow in
color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
48. 5. Poultry Parts.
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:
a. dark meat – drumsticks, thighs,
wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
49.
50. Nutritional Value/Components
of Poultry and Game
▶ poultry contains high quality proteins.
▶ Chicken, the most consumed among the fowls, has 22.6% protein,
76.3% water and traces of fat, vitamins and minerals.
▶ Poultry meat consists of dark and white muscles. Dark muscles are
those found in parts of fowl’s body which are always used.
▶ These are richer in fat, have more connective tissues, and have
higher riboflavin and myoglobin content.
▶ Variety meats refer to the meat of such organs as the gizzard,
heart, kidneys and liver.
51. Preparation of poultry for
cooking
▶ Slaughter and bleeding
▶ Scalding
▶ Defeathering
▶ Evisceration
▶ Deboning
53. Whole Chicken
Whole Chickens
are marketed
either fresh or
frozen.
Halves
The bird is split from
front to back through
the backbone and keel
to produce 2 halves of
approximately equal
weight.
54. Breast Quarters
Halves may be
further cut into
which include the
wing. A breast
quarter, including
portions of the
back, is all white
meat.
Split Breast
A breast quarter
with the wing
remove Split Breast
without Back d.
56. Boneless,
Skinless Breast
Split breast
that has been
skinned and
deboned.
8Piece Cut The whole
bird is cut into 2 breast
halves with ribs d. d. and
back portion, 2 wings,
2 thighs with back
portion and 2
drumsticks. The parts
may be packaged
together and labelled as
whole cutup chicken.
These are usually sold
without giblets
57. Whole Chicken Wing
T he whole chicken
wing is an allwhite
meat portion
composed of three
sections; the
drumette, mid section
, and tip.
Wing Drummettes
The first section
between the
shoulder and the
elbow.
58. Wing Mid-
section with tip.
The flat Section
with Tip
centersection
and the flipper
(wing tip).
Wing Midsection
The section between
the elbow and the
tip, sometimes called
the wing flat or
midjoint.
59. Whole Chicken Leg The
whole chicken leg is
the drumstick
combination. The whole
leg differsthigh from
the leg quarter and does
not contain a portion
of the back.
Boneless,
Skinless Leg
Whole chicken
leg with skin and
bone removed.
60. Thigh The
thigh is the
portion of the
leg above the
knee joint
Boneless,
Skinless
Thigh Thigh
with skin and
bone removed.
61. Drumsticks d.
Drumsticks include
the lower portion of
the leg quarter (the
portion between
the knee joint and
the hock)
Giblets Includes
heart, liver , and
neck .
62. NO. 1
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RUBRICS FOR YOUR GUIDE:
APPEARANCE OF THE PROJECT – Uses the required elements of the project to efficiently show the top
20 pts
CONTENT FACTS – Gives the important ideas of the topics – 20 pts IMAGES – All images are
effective and completed. – 20 pts
STYLE & ORGANIZATION – Display is interesting and attractive. Materials are complete and organized
present the ideas well. – 20 pts
CREATIVITY & APPEARANCE – Project is excellently presented reflecting creativity and a lot of though
KNOWLEDGE – Scrapbook demonstrates a thorough knowledge of the topic. 10 pts
