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Similar to Prepare Poultry and Game Dishes.pptx
Prepare Poultry and Game Dishes.pptx
- 1. LESSON 1 PREPARE POULTRY AND GAMEDISHES Learning Outcome 1 Perform Mise’en Place
- 2. Games Arrange the scrambled lettersto form the correct word/s. Each word will be given a couple of seconds to guess. Each correct answer will be given 5 points.
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- 13. ANALYSIS Can you namethe species where these animals belongs to? Can we able to domesticate or rear this kind of animals?
- 14. WHAT IS POULTRY? Poultryrefers 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.
- 17. WHAT IS GAMEBIRDS? Game or quarry is any animal hunted for sport or for food
- 20. Classification of Poultryand Games
- 22. 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. 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.
- 23. 2. Rooster. A roosteris usually 5 to 6 months of age.
- 24. 3. Capon. A caponis a surgically desexed male chicken usually under 8 months of age.
- 26. 4. Stag. A stagis a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
- 27. 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.
- 28. 6. Cock. Itis a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
- 29. 7. Jumbo Broiler.This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
- 31. Other Poultry 1. Peking duck. Thisis a breed of duck that originated from China and is noted for its tender and flavorful meat.
- 33. 2. Duck or Itikis available and popular in many towns of Rizal as fried itik.
- 35. 3. Squab. This isa young immature pigeon of either sex and has extra tender meat.
- 37. Market forms ofpoultry Live poultry Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones. Whole poultry – Not alive but internal organs not been removed. 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
- 38. Drawn poultryThese are dressed poultry that have been chilled or frozen. They are usually available in groceries. 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.
- 39. Assessment Answer the followingquestions. 1. What is the difference between poultry and game birds? 2. Define the following classes of poultry 1. Broiler 2. Cock 3. Stag 4. Squab 5. Capon 3. Describe the following market forms of poultry and game birds. 1. Live poultry 2. Whole Poultry 3. Dressed Poultry 4. Drawn Poultry 5. Ready to Cook Poultry
- 40. Selecting Good QualityPoultry and Game
- 41. 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.
- 43. 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.
- 45. 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 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
- 47. 4. Ready-to-Cook. The dressed birdsmay be cut up and marinated or seasoned.
- 48. 5. Poultry Parts. Severalpieces 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
- 50. Nutritional Value/Components of Poultryand Game 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. Poultry meat consists of dark and white muscles. Dark muscles are those found in parts of fowl’s body which are always used. These are richer in fat, have more connective tissues, and have higher riboflavin and myoglobin content. Variety meats refer to the meat of such organs as the gizzard, heart, kidneys and liver.
- 51. Preparation of poultryfor cooking Slaughter and bleeding Scalding Defeathering Evisceration Deboning
- 52. Different Cuts ofPoultry
- 53. Whole Chicken Whole Chickens aremarketed either fresh or frozen. Halves The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
- 54. Breast Quarters Halves maybe further cut into which include the wing. A breast quarter, including portions of the back, is all white meat. Split Breast A breast quarter with the wing remove Split Breast without Back d.
- 55. Split breast without back. Abreast quarter with wing and back portion removed.
- 56. Boneless, Skinless Breast Split breast thathas been skinned and deboned. 8Piece Cut The whole bird is cut into 2 breast halves with ribs d. d. and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cutup chicken. These are usually sold without giblets
- 57. Whole Chicken Wing The whole chicken wing is an allwhite meat portion composed of three sections; the drumette, mid section , and tip. Wing Drummettes The first section between the shoulder and the elbow.
- 58. Wing Mid- section withtip. The flat Section with Tip centersection and the flipper (wing tip). Wing Midsection The section between the elbow and the tip, sometimes called the wing flat or midjoint.
- 59. Whole Chicken LegThe whole chicken leg is the drumstick combination. The whole leg differsthigh from the leg quarter and does not contain a portion of the back. Boneless, Skinless Leg Whole chicken leg with skin and bone removed.
- 60. Thigh The thigh isthe portion of the leg above the knee joint Boneless, Skinless Thigh Thigh with skin and bone removed.
- 61. Drumsticks d. Drumsticks include thelower portion of the leg quarter (the portion between the knee joint and the hock) Giblets Includes heart, liver , and neck .
- 62. PERFORMANCE TASK NO.1 MAKE A SCRAPBOOK FOR DIFFERENT POULTRY CUTS RUBRICS FOR YOUR GUIDE: APPEARANCE OF THE PROJECT – Uses the required elements of the project to efficiently show the topic – 20 pts CONTENT FACTS – Gives the important ideas of the topics – 20 pts IMAGES – All images are effective and completed. – 20 pts STYLE & ORGANIZATION – Display is interesting and attractive. Materials are complete and organized to the present the ideas well. – 20 pts CREATIVITY & APPEARANCE – Project is excellently presented reflecting creativity and a lot of thought. – 10 pts KNOWLEDGE – Scrapbook demonstrates a thorough knowledge of the topic. 10 pts