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L01 POULTRY.pptx
- 1. WELCOME TO MYCLASS HI GOOD AFTERNOON !! I AM TEACHER ROSEMARIE M. ELCHICO CSU-ANDREWS CAMPUS BTVTED-FSM
- 2. ROSEMARIE M. ELCHICO LESSON2: Prepare Poultry and Game Dishes
- 3. Prayer Our Father, Thankyou for the opportunity you have given us today to develop our skills and improve ourselves. Forgive us for our sins. May you guide us and our love ones and continue to bless us always. In Jesus name we pray. AMEN
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- 7. ACTIVITY ! “ WHATAM I ?” Direction : I’ll show a pictures about cutting poultry preferably live poultry. Try to take a look carefully, then tell me what have you noticed.
- 8. I. OBJECTIVES At theend of the lesson students should be able to; A. identify the market forms of poultry; B. determine the poultry cuts in accordance with the prescribed dish ; and C. appreciate the importance of determining the poultry cuts
- 9. UNLOCKING DIFFICULTIES Mise’en Place -It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients. - it is a French culinary phrase which means "putting in place" or "gather".
- 10. Selecting and PurchasingPoultry and Game • Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail.
- 11. Selecting and PurchasingPoultry and Game • Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail.
- 12. Selecting and PurchasingPoultry and Game • These are usually domesticated raised mainly for meat and/or eggs. Birds such as smites that are hunted for food are games.
- 13. Classification of Poultryand Games Bird Uses Chicken Duck Turkey Goose Quail Pigeon Guinea fowl Wild duck Pheasant Meat, eggs Meat, eggs feathers Meat Meat, feather, eggs Meat, eggs Meat Meat Meat, feather Meat
- 14. CLASSIFICATION OF CHICKENSAND OTHER POULTRY 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.
- 15. 2. Roaster. Aroaster is usually 5 to 6 months of age. slightly older than a fryer or broiler chicken, but it is still the same breed of chicken.
- 16. Roaster has aslightly thicker layer of fat, which keeps the bird moist as it roasts and allows it to develop a nice, crispy skin when cooked at a high heat in the oven.
- 17. 3. Capon. Acapon is a surgically desexed male chicken usually under 8 months of age.
- 18. 4. Stag. Astag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
- 19. 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.
- 20. CULLING -removing non-laying birds froma laying bird.
- 21. 6. Cock orRooster It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
- 22. 7. Jumbo Broiler. Thisis a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
- 23. Other Poultry 1. Pekingduck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
- 24. 2. Duck orItik is available and popular in many towns of Rizal as fried itik.
- 25. 3. Squab. Thisis a young immature pigeon of either sex and has extra tender meat.
- 26. Selecting Good QualityPoultry and Game 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.
- 27. Selecting Good QualityPoultry and Game 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.
- 28. 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.
- 29. c. They havemoderate fat coverings. d. They are free from pin feathers and show no cuts, scars or missing skin.
- 30. 3. Dressed Poultry. Theseare slaughtered birds that have been bled, defeathered, and the visceral organs are removed. a. The skin is smooth and yellow in color
- 31. b. The breastis plump c. The thighs are well- developed d. It has no objectionable odor e. It is heavy and the skin is not watery
- 32. 4. Ready-to-Cook. The dressedbirds may be cut up and marinated or seasoned.
- 33. 5.Poultry Parts. Several piecesof 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:
- 34. a. dark meat– drumsticks, thighs, wings, neck, backs, and rib cage
- 35. b. white meat– breasts c. giblets – gizzard and heart
- 36. Nutritional Value/Components ofPoultry and Game • Like meat, 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. • Dark muscles are those found in parts of fowl‘s body which are always used. These are the legs, thigh, wings, neck and rib cage. • Variety meats refer to the meat of such organs as the gizzard, heart, kidneys and liver.
- 37. Preparation of poultryfor cooking UNLOKING OF DIFFICULTIES !! Slaughter and bleeding - to kill the animal with minimal damage to the carcass and to remove quickly as much blood as possible as blood is an ideal medium for the growth of bacteria.
- 38. Preparation of poultryfor cooking UNLOKING OF DIFFICULTIES !! Scaldding - process is performed by immersing the birds in warm water or through the use of a newly developed process that involves exposure to steam.
- 39. UNLOKING OF DIFFICULTIES!! Defeathering - process of removing feathers, especially from the carcass of a poultry bird in preparation for cooking, typically by mechanical means.
- 40. UNLOKING OF DIFFICULTIES!! Singeing - the removal of pin feathers using flame. Evisceration - the removal of viscera or internal organs.
- 41. UNLOKING OF DIFFICULTIES!! Deboning - to remove the bones from something
- 42. Different Cuts ofPoultry 1. Whole Chicken - Whole Chickens are marketed either fresh or frozen. 2. Halves - the bird split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
- 43. Different Cuts ofPoultry 3. Breast Quarters - halves maybe further cut into which include the wing. A breast quarter, including portions of the back is all white meat. 4. Split Breast - a breast quarter with a wing removed.
- 44. Different Cuts ofPoultry 5. Split Breast without Back - a breast quarter with wing and back portion removed. 6. Boneless, Skinless Breast - Split breast that has been skinned and deboned
- 45. Different Cuts ofPoultry 7. 8- Piece Cut - the whole bird is Cut into 2 breast halves with ribs and back portion , 2 wings, 2 thighs with back portion andx 2 drumstick. - the parts may be packaged together and labelled as a whole cut-up chicken. These are usually sold with out Giblets.
- 46. Different Cuts ofPoultry 8. Whole Chicken Wing - The whole chicken wing is an all-white meat portion composed of three sections; the drumette, midsection, and tip. 9. Wing Drummettes The first section between the shoulder and the elbow.
- 47. Different Cuts ofPoultry 10. Wing Mid-Section with Tip - The flat center section and the flipper (wing tip). 11. Wing Mid-Section The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
- 48. Different Cuts ofPoultry 12. Whole Chicken Leg Whole Chicken Leg The whole chicken leg is the drumstick-thigh combination. 13. Boneless, Skinless Leg - Whole chicken leg with skin and bone removed.
- 49. Different Cuts ofPoultry 14. Thigh - The thigh is the portion of the leg above the knee joint. 15. Boneless, Skinless Thigh - Thigh with skin and bone removed.
- 50. Different Cuts ofPoultry 16. Drumsticks - Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock). 17. Giblets Includes heart, liver, and neck.
- 51. VIDEO PRESENTATION Obseve Carefully!List down all the procedures performed in the video.
- 53. “ GUESSING GAME” Direction:Guess what kind of poultry is asked. Hints and clues are given. - I am a bird. - I can fly and swim. - I have a movie called ugly duckling.
- 54. - I ama bird. - I have wings but I cant fly. - i am your favorite when fried.
- 55. - I ama bird. - I am small. - my eggs are used in making kwek-kwek.
- 56. - I ama bird. - I am small. - my eggs are used in making kwek-kwek.
- 57. IV.EVALUATION Multiple choice Direction: Writethe correct answer on your answer sheets. 1.Which of the following is a market form of poultry that are usually frozen/chilled? a)Live poultry b)Whole poultry c)Ready to cook poultry d)Drawn poultry
- 58. 2.This is amarket form of poultry that are usually available in the grocery. a)Dressed poultry b)Ready to cook poultry c)Drawn poultry d)Live poultry 3.Which poultry parts are separately packed in single container and chilled? a)Whole poultry b)Ready to cook poultry c)Live poultry d)Drawn poultry
- 59. 4.It is amarket form of poultry that is most available in market? a)Dressed poultry b)Ready to cook poultry c)Drawn poultry d)Whole poultry 5.In selecting a live poultry, what should be observed? a)Brocken bones b)Healthy, alert and well- feathered c)Thin d)Sluggish
- 60. ASSIGNMENT!! • Visit amarket with your partner or a store in your town and list down the market forms that are being sold. • Take notes of the appearance, odor, color and cuts. • Write it in any kind of clean bond paper then, picture your output to be sent privately.
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