Downloaded 27 times
More Related Content
Similar to TLE 10 POULTRY.pptx
More from EdwardFronias
TLE 10 POULTRY.pptx
- 1.
- 2. Lesson 1: Poultryand Game OVERVIEW Poultry consumption in the Philippines has increased remarkably in the last decade. This is evident in the popularity of chicken dishes in restaurants all over the country.
- 3. Poultry vs. Games 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. Birds such as smites that are hunted for food are games.
- 4. Classification of Poultryand Games TYPE OF BIRD USES Chicken Meat, Eggs Duck Meat, Eggs, Feathers Turkey Meat Goose Meat, Feather, Eggs Quail Meat, Eggs Pigeon Meat Guinea Fowl Meat Wild Duck Meat, Feather Pheasant Meat
- 5. Classes of 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.
- 6. 2. Roaster. Aroaster is usually 5 to 6 months of age.
- 7. 3. Capon. Acapon is a surgically desexed male chicken usually under 8 months of age.
- 8. 4. Stag. Astag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
- 9. 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.
- 10. 6. Cock orRooster. It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
- 11. 7. Jumbo Broiler.This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
- 12. Other Types ofPoultry 1. Peking duck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
- 13. 2. Duck orItik is available and popular in many towns of Rizal as fried itik.
- 14. 3. Squab. Thisis a young immature pigeon of either sex and has extra tender meat.
- 15. Market Forms ofPoultry A. Live poultry Live poultry should be healthy, alert, and well- feathered. Avoid poultry which have bruises, blisters and broken bones. B. Whole poultry Though not alive, the criteria for selecting live poultry also apply to whole poultry
- 16. C. Dressed poultry Thisis 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. D. Drawn poultry These are dressed poultry that have been chilled or frozen. They are usually available in groceries. E. 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.
- 17. What’s Your Recipe? Instruction: 1.Create a recipe, but instead of cooking ingredients, your recipe must have 8 traits of you. 2. You will share it to the class after 10 minutes.
- 18. LET’S WRAP ITUP! 1. What is the difference of poultry and game? 2. What is the main use of poultry products? 3. What is the importance of poultry market forms?
- 19.
- 20.
- 21.
- 22. LESSON 2 SELECTING GOODQUALITY POULTRY PRODUCTS
- 23. 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. 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.
- 24. 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. C. They have moderate fat coverings. D. They are free from pin feathers and show no cuts, scars or missing skin.
- 25. 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
- 26. 4. Ready-to-Cook. Thedressed birds may be cut up and marinated or seasoned. 5. Poultry Parts. Several pieces 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
- 27. Tools Needed inFabrication BONING KNIFE CHOPPING BOARD
- 28.
- 29. Nutritional Value/Components of Poultryand 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.
- 32.
- 33. CREDITS: This presentationtemplate was created by Slidesgo, and includes icons by Flaticon and infographics & images by Freepik THANK YOU FOR YOUR COOPERATION