This document discusses poultry and game dishes. It defines poultry as various kinds of fowl used for food, including chicken, turkey, duck, pigeon, and quail. It also discusses the classification and selection of quality poultry and game birds. Poultry can be classified based on characteristics like age, sex, weight and breed. Good quality live or dressed poultry should have clear eyes, soft feet, and youthful skin and bones.

1. PREPARE
POULTRY
AND GAME
DISHES

2. 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. BIRDS
SUCH AS SMITES THAT ARE
HUNTED FOR FOOD ARE GAMES.

3. CLASSIFICATION
OF POULTRY
AND GAMES
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.

4. 1. Broiler or
Fryer A broiler
or fryer is
chicken, usually
9 to 12 weeks of
age, of either
sex, is tender-
meat with soft,
pliable,
textured skin.

5. 2. Roaster A
roaster is
usually 5 to 6
months of
age.

6. 3. Capon.A capon is a surgically
desexed male chicken usually
under 8 months
of age.

7. 5. Hen or Stewing Chicken It is a mature
female chicken which is usually more than 10
months of age. It can also be a culled layer.

8. 4. Stag A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh.

9. 6. Cock or Rooster It is a mature male chicken
with coarse skin, toughened and darkened meat
and hardened breastbone tip

10. 7. Jumbo Broiler This is a large chicken about 4
kg. dressed weight which are on sale especially
during the Christmas holiday.

11. Other Poultry
1. Peking duck This is a breed of duck that
originated from China and is noted
for its tender and flavorful meat.

12. 2. Duck or Itik is available and popular in
many towns of Rizal as fried itik

13. 3. Squab This is a young immature pigeon of
either sex and has extra tender meat.

14. Selecting
Good Quality
Poultry and
Game

15. 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.

16. 2. Whole Poultry. These are slaughtered birds
that have been bled and defeathered.
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.

17. 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

18. 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

19. 4. Ready-to-Cook The dressed birds may be cut up and
marinated or seasoned.

20. 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

21. Preparation of poultry for cooking
• slaughter and bleeding
• scalding
• defeathering
• evisceration
• deboning

22. Market forms of poultry
Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which
have
bruises, blisters and broken bones

23. Whole poultry
Though not alive, the criteria for selecting live poultry also
apply to whole poultry.

24. 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.

25. Drawn poultry
These are dressed poultry that have been chilled or
frozen. They are usually
available in groceries.

26. 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.