2. OBJECTIVES:
• Identify the market forms of poultry.
•Determine the poultry cuts in
accordance with the prescribed dish
•Appreciate the importance of
determining the poultry cuts.
3. DEFINITION OF TERMS:
•giblets- include liver, heart, neck / internal organs
•Drumstick- this is the lower portion of the leg
quarter.
•Drummettes- this is the first section between the
shoulder and the elbow.
•Flipper- wing tip
•Dressed poultry- slaughtered poultry with the head,
blood, feet, feather and internal organs removed.
•Drawn poultry- dressed poultry that have been
chilled or frozen.
4. ACTIVITY:
•Each group will be given 1
minute to solve the picture
puzzle the group must identify
market form and cuts of poultry.
5. MARKET FORMS OF POULTRY
1. Live poultry- Live poultry should be healthy,
and well-feathered. Avoid
have bruises, blisters and
poultry
broken
alert,
which
bones.
6. 2. Whole poultry - Though not alive, the criteria
for selecting live poultry also apply to whole
poultry.
7. 3. 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.
8. 4. Drawn poultry -These are dressed poultry that
have been chilled or frozen. They are usually
available in groceries.
9. 5. 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.
10. CHARACTERISTICS OF LIVE POULTRY
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.
11. Why is it important to choose
chickens that are healthy?
•It is important to choose chickens that are
healthy to avoid diseases that we can get
from chicken like Fowl cholera, fowl pox,
avian influenza, salmonellosis.
12. How will you describe drawn and dressed
poultry?
•Dressed poultry refers to poultry slaughtered for
human food, with head, feet, and viscera intact,
and from which the blood and feathers have
been removed.
•Drawn poultry- dressed poultry with the visceral
organs, feet and head removed.
13. Why is it important to determine the cuts of
poultry before cooking poultry dishes?
•Understanding the different cuts of meat is to
understand where in the chicken a certain
piece comes from. It is also important to select
the right cooking method in different cuts of
poultry.
14. Question:
What are the signs that the live
poultry is healthy?
How will you describe drawn and
dressed poultry?
15. Write the words on the map that relate to the
focal Word.
5 basic
forms of
poultry
