POULTRY Flashcards
7 classes of chicken
- Broiler or Fryer
- Roaster
- Capon
- Stag
- Hen or Stewing chicken
- Cock or Rooster
- Jumbo Broiler
3 other poultry
- Peking duck
- Duck or litik
- Squab
9 Classification of Poultry and Games
Chicken
Duck
Turkey
Goose
Quail
Pigeon
Guinea fowl
Wild duck
Pheasant
______ refers 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.
Poultry
_______ Is a young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with soft, pilable, smooth-textured skin
Broiler or Fryer
_______ is usually 5 to 6 months of age.
Roaster
________ is a surgically desexed male chicken usually under 8 months of age.
Capon
________ is 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 or Stewing Chicken
__________ It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip
Cock or Rooster
___________ This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
Jumbo Broiler
__________ This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
Peking duck
_________ is available and popular in many towns of Rizal as fried _____ .
Duck or Itik
__________ This is a young immature pigeon of either sex and has extra tender meat.
Squab
5 Good quality poultry and game
- Live Poultry
- Whole Poultry
- Dressed poultry
- Ready-to-cook
- Poultry parts
____________ These are slaughtered birds that have been bled and de-feathered.
Whole poultry
_________ These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed.
Dressed poultry
______________ The dressed birds may be cut up and marinated or seasoned.
Ready-to-cook
_____________ Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen.
Poultry parts
_______________ are those found in parts of fowl’s body which are always used
Dark muscles
__________ meats refer to the meat of such organs as the gizzard, heart, kidneys and liver.
Variety
Preparation of poultry for cooking (5)
- Slaughter and bleeding
- Scaldding
- Defeathering
- Evisceration
- Deboning
5 Market forms of poultry
- Live poultry
- Whole poultry
- Dressed poultry
- Drawn poultru
- Ready-to-cook
______ should be healthy alert and well southern avoid poultry which have bruises blisters and broken bones
Live poultry
______ Though not alive, the criteria for selecting live poultry also apply
to whole poultry.
Whole poultry
________ this is the most available poultry form in the market. ______ are actually slaughtered poultry with the head feet blood feathers and internal organs removal good quality ______ should be free from slime of orders and discoloration
Dressed poultry
______ These are dressed poultry that have been chilled or frozen they are usually available in groceries
Drawn poultry
________ These are poultry parts such as wings breast thighs or drumsticks which have been separately packed in a single container and frozen or chilled
Ready to cook
17 different cuts of poultry
Whole chicken
halves
breast quarters
split breast
split breast without back
boneless skinless breast
8-piece cut
whole chicken wing
Wing drummettes
Wing mid section with tip
Wing mid section
Whole chicken leg
Boneless skinless leg
Thigh
Boneless skinless thigh
Drumsticks
Giblets
The common causes of food contamination and food spoilage (8)
- Failure to properly refrigerate food
- Failure to thoroughly heat or cook food
- Infected employees/workers because of poor personal hygiene practices
- Foods prepared a day or more before they are served
- Raw, contaminated ingredients incorporated into foods that receive no
further cooking - Cross-contamination of cooked foods through improperly cleaned equipment
- Failure to reheat foods to temperature that kills bacteria
- Prolonged exposure to temperatures favorable to bacterial growth
________ is usually reserved for young tender poultry. The poultry class of these chickens is specially termed “broilers and fryers” Somewhat older but still immature birds such as capons and roasters are also suitable for roasting. They are still tender but have more fat than the broilers or fryers.
Dry Heat Method
Includes heart liver and neck
Giblets
