2. OBJECTIVE:
At the end of this lesson, you are expected to:
a. Differentiate poultry and game;
b. Discuss the classification of poultry;
c. Enumerate the preparation of poultry for
cooking;
d. Discuss the nutritive value of poultry.
3. Scrambled Letters
Arrange the scrambled letters to
form the correct word/s. Each word
will be given a couple of second to
show you and guess the correct
word/s.
17. Poultry meat consist of dark and
white muscles.
1.Dark Muscles – are those
found in parts of fowl’s body
which are always used.
18. Dark Muscles of Poultry
These are the legs,
thigh, wings, neck
and rib cage.
19. Poultry meat consist of dark and white
muscles
1. Dark Muscles are richer in fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.
20. Riboflavin is a vitamin that is needed
for growth and overall good health.
It helps the body break down
carbohydrates, proteins and fats to
produce energy, and it allows oxygen to
be used by the body.
21. Myoglobin (symbol Mb or MB) is an iron-
and oxygen- binding protein found in the
muscle tissue of vertebrates in general and in
almost all mammals. It is distantly related to
hemoglobin[5] which is the iron- and oxygen-
binding protein in blood, specifically in the
red blood cells. In humans, myoglobin is only
found in the bloodstream after muscle injury.
22. Myoglobin is the primary oxygen-
carrying pigment of muscle tissues. High
concentrations of myoglobin in muscle cells
allow organisms to hold their breath for a
longer period of time. Diving mammals such
as whales and seals have muscles with
particularly high abundance of myoglobin.
23. Poultry meat consist of dark and white
muscles
2. White meat – it is simply
the breast of the chicken.
24. Variety meats of poultry and game
Refers to the meat of such
organs as the gizzard,
heart, kidneys and liver.
25. Preparation of poultry for cooking
1. Slaughtering and bleeding
2. Scalding
3. Defeathering
4. Evisceration
5. Deboning/Cutting
26. Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.
28. Preparation of poultry for
cooking
2. Scalding -immerse
(something) briefly in boiling
water for various purposes,
such as to facilitate the
removal of skin from fruit or
to preserve meat.
36. Classification of Chicken
Group Activity: Each group will be given a set of
sentences and materials. Each set contains
classification of chicken and their definitions. Each
group are asks to identify the correct definition of the
each classification of poultry. This group activity will
require a leader for each group who will present your
output in front of the class. These activity will last for
only 5 minutes.
37. 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.
38. 1. Broiler or Fryer
A broiler or fryer is young chicken, usually 9
to 12 weeks of age, of either sex, is tender-
meat with soft, pliable, smooth-textured skin.
a young chicken suitable for roasting,
grilling, or barbecuing.
42. 3. Capon
A capon is a surgically desexed male
chicken usually under 8 months of age.
43. Capons
Since they’ve been castrated, capons don’t develop
in the normal way of a hormone-crazy chicken
teenager. They grow more slowly and put on more
body fat. Because of this, their meat is more tender
and flavorful than that of any other chicken of the
same weight. Capons are great for roasting but can
also be used for braises and poaching.
44. 4. Stag
A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh.
45. 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 called layer.
Chickens (usually hens) over 10 months old
and weighing 5 to 7 pounds
47. 6. Cock or Rooster
It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened
breastbone tip.
Male chickens over 10 months old weighing 6
to 8 pounds
53. What are the different
preparation of poultry for
cooking?
54. What is the nutritive
value/componentsof
poultry?
55. Post Test
1. Birds such as smites that are hunted for food.
2. Refers to the meat of such organs as the
gizzard, heart, kidneys and liver.
3. A young chicken, usually 9 to 12 weeks of age.
4. A surgically desexed male chicken usually
under 8 months of age.
56. 5. A large chicken about 4 kg. dressed weight which are on sale
especially during the Christmas holiday.
6. Protein content of poultry.
7. Muscle parts of fowl’s body which are always used. These are
the legs, thigh, wings, neck and rib cage.
8. A male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.
9. It is a mature female chicken which is usually more than 10
months of age. It can also be a called layer.
10. A process of removing organs of poultry.
57. 11. The first step in preparing poultry for cooking.
12. Refers to several kinds of fowl that are used as food
and the term includes chicken, turkey, duck, pigeon, and
quail.
13. The last step in preparing poultry for cooking.
14. The process of removing the feather of poultry in
preparation for cooking
15. Male chickens over 10 months old weighing 6 to 8
pounds.
