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Lesson-2-Prepare-Poultry-and-Game-Dishes ppt.pptx
- 1. LO # 1Perform Mise’en Place Selecting and Purchasing Poultry and Game
- 2. Poultry refers toseveral kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail. WHAT IS POULTRY?
- 3. *Fowl - theflesh of domesticated birds as food; poultry. Vocabulary
- 4. 1. Chicken 2. Pigeon 3.Quail 4. Duck 5. Itik Different kinds of poultry
- 5. 7. Turkey 8. Pheasant 9.Wild Duck 10. Guinea fowl Different kinds of 6. Goose poultry
- 6. Birds such assmites that are hunted for food are games. What is Game?
- 7. *smites - aheavy blow or stroke with a weapon or the hand Vocabulary
- 8. between poultry and game? Whatis difference
- 9. Classification of Poultryand Games POULTRY USES CHICKEN MEAT, EGGS DUCK MEAT, EGGS FEATHERS TURKEY MEAT GOOSE MEAT, FEATHERS, EGGS QUAIL MEAT, EGGS PIGEON MEAT GUINEA FOWL MEAT WILD DUCK MEAT, FEATHERS PHEASANT MEAT
- 10. Chickens and otherpoultry may be divided into classes which are essentially of the same physical characteristics associated with age, sex, live weight and/or breed. 1.BROILER OR FRYER 2.ROASTER 3.CAPON 4.STAG 5.HEN OR STEWING CHICKEN 6.COCK OR ROOSTER 7.JUMBO BROILER
- 11. 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.
- 12. 2. Roaster • Aroaster is usually 5 to 6 months of age. • Chickens less than 8 months old and weighing 3 1/2 to 5 pounds
- 13. 3. Capon • Acapon is a surgically desexed male chicken usually under 8 months of age.
- 14. 4. Stag • isa male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
- 15. 5. Hen orStewing Chicken • It is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
- 16. 6. Cock orRooster • It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
- 17. 7. Jumbo Broiler •This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
- 18. Other Poultry 1. Pekingduck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat. 2. Duck or Itik is available and popular in many towns of Rizal as fried itik. 3. Squab. This is a young immature pigeon of either sex and has extra tender meat.
- 19. 22.6% protein 76.3% waterand traces of fat, vitamins and minerals Nutritive Value/Components of Poultry and Game
- 20. Poultry meat consistof dark and white muscles. 1.Dark Muscles – are those found in parts of fowl’s body which are always used. • These are the legs, thigh,wings, neck and ribcage.
- 21. 1. Dark Musclesare richer in fat, have more connective tissues and have higher riboflavin and myoglobin content. Poultry meat consist of dark and white muscles
- 22. Poultry meat consistof dark and white muscles 2. White meat – it is simply the breast of the chicken.
- 23. Variety meats ofpoultry and game >Refers to the meat of such organs as the gizzard, heart, kidneys and liver.
- 24. Selecting Good QualityPoultry and Game 1. LIVE POULTRY 2. WHOLE POULTRY 3.DRESSED POULTRY 4. READY-TO-COOK 5.POULTRY PARTS
- 25. 1.Live Poultry a.It hasclear eyes. a.A young chicken has fine and soft feet. If it is old, the feet are thick and scaly. a.The bone at the tip of the breast is soft in younger chicken and thick in older one. b.Small feathers indicate that the chicken is young.
- 26. 2.Whole Poultry. Theseare slaughtered birds that have been bled and de-feathered. 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.
- 27. 3. Dressed Poultry.These are slaughtered birds that have been bled, de-feathered, 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
- 28. 4. Ready-to-Cook. The dressedbirds may be cut up and marinated or seasoned.
- 29. 5. Poultry Parts. Thevarious 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
- 30. Preparation of poultryfor cooking Slaughter and bleeding Scaldding Defeathering Evisceration Deboning
- 31. Preparation of poultryfor cooking 1. Slaughter and bleeding - the killing of animals for food.
- 32. in boiling waterfor various purposes, such as to facilitate the removal of skin from fruit or to preserve meat. 2. Scalding - immerse (something) briefly
- 33. 3. Defeathering -removing of feather.
- 34. 4. Evisceration -removing of viscera or internal organs.
- 35. 5. Deboning -removing of bones.
- 36. Market forms ofpoultry 1.LIVE POULTRY 2.WHOLE POULTRY 3.DRESSED POULTRY 4.DRAWN POULTRY 5.PREADY-TO-COOK
- 37. Live poultry Live poultryshould be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones.
- 38. Whole poultry Though notalive, the criteria for selecting live poultry also apply to whole poultry.
- 39. Dressed poultry This isthe most available poultry form in the market. Dressed poultry are actually slaughtered poultry with the head, feet, blood, feathers and internal organs removed.
- 40. Drawn poultry These aredressed poultry that have been chilled or frozen.
- 41. Ready-to cook These arepoultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.
- 42. Different Cuts ofPoultry
- 43. Whole Chicken Whole Chickensare marketed either fresh or frozen.
- 44. Halves The bird issplit from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
- 45. Breast Quarters Halves maybe further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
- 46. Split Breast A breastquarter with the wing removed.
- 47. Split Breast without Back Abreast quarter with wing and back portion removed.
- 48. Split Breast withoutBack A breast quarter with wing and back portion removed.
- 49. Boneless, Skinless Breast Split breastthat has been skinned and deboned.
- 50. 8-Piece Cut The wholebird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. These are usually sold without giblets.
- 51. Whole Chicken Wing Thewhole chicken wing is an all- white meat portion composed of three sections; the drumette, mid- section, and tip.
- 52. Wing Drummettes The firstsection between the shoulder and the elbow.
- 53. Wing Mid-Section withTip The flat center section and the flipper (wing tip).
- 54. Wing Mid-Section The sectionbetween the elbow and the tip, sometimes called the wing flat or mid-joint.
- 55. Whole Chicken Leg Thewhole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
- 56. Boneless, Skinless Leg Wholechicken leg with skin and bone removed.
- 57. THIGH The thigh isthe portion of the leg above the knee joint.
- 58. Boneless, Skinless Thigh Thighwith skin and bone removed.
- 59. Drumsticks Drumsticks include the lowerportion of the leg quarter.
- 60.