Poultry Flashcards
refers to the several kinds of fowl that are used as food and the term includes chicken, turkey, pigeon, duck, and quail.
Poultry
is young chicken, usually 9 to 12 weeks of age, of either sex, is tender meat with soft, pliable, smooth textured skin.
Broiler/Fryer
usually 5 to 6 months of age.
Roaster
a surgically desexed male chicken usually under 8 months of age.
Capon
a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
Stag
It is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
Hen/Stewing Chicken
It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
Cock/Rooster
a large chicken about 4kg dressed weight which are on sale especially during the Christmas Holiday.
Jumbo Boiler
this is a breed of duck that originated from China and is noted for its tender and flavorful meat.
Pecking Duck
available and popular in many towns of Rizal
Duck/Itik
a young immature pigeon of either sex and has extra tender meat.
Squab
Market Forms of Poultry
Live, Whole, Dressed, Drawn, Ready To Cook Poultry
should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters, and broken bones.
Live Poultry
has the same criteria for selecting live poultry although it is no longer alive.
Whole Poultry
the most available poultry in the market. Dressed poultry are slaughtered poultry with the head, feet, blood, feathers, and internal organs removed.
Dressed Poultry
dressed poultry that have been chilled or frozen. They are usually available in groceries.
Drawn Poultry
refers to poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container, frozen or chilled.
Ready to cook
it is marketed either fresh or frozen
Whole Chicken
the bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
Halves
halves may be further cut into which include the wing. A breast quarter, including portions of the back, are all white meat.
Breast Quarter
It is a breast quarter with the wing removed
Split Breast
it is a breast quarter with wing and back portion removed.
Split Breast without back
breast it is a split breast that has been skinned and deboned.
Boneless, Skinless
the whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks.
8 piece cut
an all-white meat portion composed of three sections: drumette, mid-section, and tip.
Whole Chicken Wing
this refers to the first section between the shoulder and the elbow.
Wing Drumettes
this is the flat center section and the flipper (wing tip).
Wing mid-section with tip
this is the section between the elbow and the tip, sometimes called the wing flat or mid-joint.
Wing Mid Section
this is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
Whole Chicken Leg
this is the portion of the leg above the knee
Thigh
these include the lower portion of the leg quarter (the portion between knee joint and the hock).
Drumstick
include heart, liver, and neck
Giblets
