G10 Poultry Dishes

Question 1

refers to domesticated birds such as chicken, duck goose, turkey, pigeons,

and quails used as food.
- includes a wide variety of bird types that humans raise for food (in the
forms of meat and egg), feathers or entertainment.

Answer 1

Poultry

Question 2

• are birds and other animals hunted for food.
• are birds that are hunted in the wild as well as raised in captivity, like quails,
  ducks, geese, pigeons, pheasants, and partridges.

Answer 2

Games

Question 3

are raised as valuable source of
meat and eggs in most, if not all, countries in
the world.

Answer 3

CHICKEN

Question 4

usually 9 to 12 weeks of age

Answer 4

Broiler

Question 5

usually 5 to 6 months of age

Answer 5

Rooster

Question 6

usually under 8 months of age.

Answer 6

Capon

Question 7

usually under 10 months of age

Answer 7

Stag

Question 8

usually more than 10 months of age

Answer 8

Hen

Question 9

toughened and darkened

meat

Answer 9

Cock or Rooster

Question 10

4 kg. dressed weight

Answer 10

Jumbo broiler

Question 11

are mostly aquatic birds, mostly
smaller than the swans and geese, and
may be found in both fresh water and
sea water

Answer 11

Ducks

Question 12

(plural geese) is a bird
of any of several waterfowl
species in the family Anatidae.
This group comprises the
genera Anser (the grey geese
and white geese) and Branta
(the black geese).

Answer 12

Goose

Question 13

is a
popular form of poultry, and it
is raised throughout temperate
parts of the world, partially
because industrialized farming
has made it very cheap for the
amount of meat it produces

Answer 13

Domestic turkey

Question 14

are very small birds that belong
to the pheasant and partridge species.
The have a distinctive body shape with
a small stocky body and long pointed
wings. There are around 20 different
species of quail found around the
world, and 70 domestic quails are kept
as poultry birds.

Answer 14

Quails

Question 15

is a fruit-eating
bird with a small head,
short legs, and a cooing
voice, typically having
gray and white plumage.

Answer 15

Pigeon

Question 16

are medium-sized non-
migratory birds, with a wide native

distribution throughout Europe, Asia,
and parts of Africa.

Answer 16

Partridges

Question 17

birds are most comfortable
on the ground, where they forage for
grains, seeds, berries, insects, and,
occasionally, small animals. They can fly
and launch themselves airborne with an
abrupt, noisy takeoff, but typically run
from trouble. Pheasant flights are
merely short-distance dashes for cover..

Answer 17

Pheasant

Question 18

part of the slaughter process where the main blood vessels of the neck are
severed in order to allow blood to drain from the carcass, resulting in the death of the
animal from cerebral anoxia.

Answer 18

Bleeding

Question 19

in poultry is the process of treating carcasses with
hot water or steam to loosen the feather from the follicle to
aid their removal.

Answer 19

Scalding

Question 20

the feathers are removed by rubbing.

Answer 20

Defeathering

Question 21

slitting the abdominal cavity and pulling the internal

organs in one piece..

Answer 21

Evisceration

Question 22

Cutting into parts according to types of meat

Question 23

MARKET FORMS OF POULTRY

Answer 23

Live
Whole
Dressed
Drawn
Ready to cook

Question 24

1. COMPLETE PROTEIN – poultry is rich in complete protein from the essential amino
   acids.
2. CALORIES – poultry contain calories than other meats especially if the skin is removed.
   It is recommended for people with restricted diets.
3. VITAMIN B COMPLEX
4. MINERALS
   • Iron and phosphorous
   • The dark meat contains more vitamins and minerals than the white meat.
   • The white meat contains lower fat content, shorter fiber to be more easily digested.

Question 25

is a change or departure from food’s normal state.

Answer 25

SPOILAGE

Question 26

1. Bacterial Spoilage 2. Mold Spoilage 3. Yeast Spoilage 4. Autolysis 5. Oxidation 6. Enzymes