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selecting poultry
This document provides information on selecting and purchasing poultry and game birds for food. It lists and classifies common poultry and game birds such as chicken, duck, turkey, goose, quail, pigeon, and pheasant. It describes characteristics to look for when selecting live poultry, whole dressed birds, and poultry parts to ensure good quality, including clear eyes, soft/fine feet in young birds, a soft breast bone tip in young chickens, and skin that is smooth and yellow without cuts or odor.
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selecting poultry
- 1. SELECTING AND PURCHASING POULTRY ANDGAMES LESSON 1
- 2. LET US STUDY! GAMES *birdsthat 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 POULTRYAND 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 POULTRYAND 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 POULTRYAND 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
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