Preparing

Poultry
dishes
 Poultry
Poultry refers to a group of
domesticated fowls used as
food.
Birds that are hunted and
used as food are called game.
 KINDS OF POULTRY

1. CHICKEN
2. DUCK
3. GOOSE
4.TURKEY

5. GUINEA FOWL
Chicken is the most consumed of
all poultry. It has 22.6% protein,
76.3% water, and traces of fats,
vitamins, and minerals. It consists
of dark and white muscles.
The dark muscles are found in the
parts which are always used.
-are richer in fat, have more
connective tissues, and have higher
riboflavin and myoglobin content.

The white muscles are found mainly

in the breast
The following are the parts of the chicken:
Steps in Slaughtering a Chicken
1. Slaughtering and Bleeding
Before slaughtering, the chicken is not fed for
one day to allow easier removal of entrails.
2. Scalding
The bled chicken is dropped in hot water (about
60°C) for 30 to 60 seconds, depending on the
size of the bird. Then, it is placed working table
to remove its feathers.
3. Defeathering
When scalded chickens are laid on the
working table, removal of the chicken's
feathers starts.
4. Evisceration
At home, the chicken is rinsed thoroughly.
Then, after slitting the abdominal cavity,
the entrails are removed.
 Market Forms of
Poultry Live Poultry - when buying live
poultry, select those that are
alert, healthy, well-feathered,
and well-formed.

Whole Poultry - this is poultry with

all its parts intact but not alive.
 Market Forms of Dressed Poultry - this is a
Poultry slaughtered bird that has
been bled and defeathered.

Drawn Poultry - this is dressed

poultry in which the internal organs
have been removed and cleaned.
 Market Forms of Poultry cuts - these are parts
Poultry of the chicken that are cut
and packed then
sold frozen or fresh.

Frozen - this is a whole chicken or

parts of a chicken that are packed
and frozen, usually found in the
frozen section of the supermarket.
Market Forms of
Poultry

Ready-to-Cook - this is a chicken that

can be sold whole, split in halves,
quartered without backbone, boned,
cut to breast, boned half-breasts,
turned chicken ham, or cut into tocino
Nutritional Value of Poultry and
Game Birds
Poultry and game birds are major sources of protein. This nutrient
promotes growth and builds and repairs our body tissues. The nutrients
derived from chicken are as follows:
Energy = 215 calorie Phosphorous = 152 milligrams
Protein 17.4 grams Iron = 1.6 milligrams
Fat = 16.2 grams Vitamin A = 16 micrograms
Calcium = 75 milligrams Vitamin C = 4 milligrams
 Classes of Poultry
Broiler - also called fryer. This is a chicken
about 9 to 12 weeks of age, usually has
tender meat, flexible bone cartilage, and
soft, smooth, pliable skin.
Roaster - a chicken about three to five
months of age, has tender meat, soft,
smooth, pliable skin, and flexible bone
cartilage
Classes of Poultry
Capon - a male chicken that
has been surgically desexed
(meaning cutting off its
reproductive organ) under
eight months old, has tender
meat, and soft, smooth,
pliable skin
 Classes of Poultry
Stewing chicken - a mature female
chicken more than 10 months old,
less tender, and has a hard breastbone tip
Stag - a male chicken under 10 months old,
has tough, dark flesh, a hard breastbone
and cartilage, and coarse skin
 Classes of Poultry
Jumbo broiler - extra-large broilers about 4
kilos in weight, similar to a
turkey in size. It is ideal for special
occasions
Principles of Poultry Selection
Poultry differs in their quality characteristics.
Young poultry (broiler and roaster) contain less fat with
fewer calories than older poultry and are tastier and
more flavorful.
The fat of poultry is found under the skin. When dieting,
remove the skin.
Choose chickens that are active, healthy, well-feathered,
and well-shaped.
Select the type of chicken suited to the recipe or type of
cooking.

Young chickens, in general, are appropriate for the dry-

heat method because they are tender and easily cooked.
Older chickens (roaster and stewing hen) in general are
appropriate for the moist-heat method.
Poultry parts are available fresh, frozen, chilled,
precooked, and ready-to- cook to meet customer
preference.
Layers are poultry with eggs as well as uterus attached to
their bodies.
They are sold in wet markets and are flavorful when
cooked using the moist-heat method.
Fresh poultry has the same quality characteristics as
quick-frozen.
Fresh chickens may be stored in freezers for future use.
To save time in preparation, poultry parts may be used.
Fresh poultry is almost odorless and tasteless. Poultry
stored for a long time tends to be rancid.
To store poultry, wrap it tightly in moisture-proof film,
foil, or paper. Freeze at 0°F or -16°C. In using frozen
poultry, follow the FIFO rule.
When frozen poultry is to be thawed, do this slowly by
transferring the poultry from the freezer to the
refrigerator 12 to 24 hours before cooking.
Poultry Preparation Techniques
Nowadays, cutting of a whole poultry into parts is one of the
services offered for free in supermarkets and wet markets.
Cutting Poultry into Halves, Quarters, and Parts
To cut the whole chicken into halves:
Position the dressed chicken its back lying down on a
chopping board.
Poultry Preparation Techniques
Nowadays, cutting of a whole poultry into parts is one of the
services offered for free in supermarkets and wet markets.
Cutting Poultry into Halves, Quarters, and Parts
To cut the whole chicken into halves:
Position the dressed chicken its back lying down on a
chopping board.
Taking both legs together with one hand and the other hand
holding the cleaver, position the cleaver on the abdominal
opening.
With a downward thrust of the cleaver, halfway toward the
backbone, cut the chicken crosswise, separating it into
halves with the legs and thigh on one part and the breast,
neck, and wings on the other half.
To cut into quarters:
Spread out the legs and cut through the middle portions of
the backbone. This separates the two legs and part of the
backbone intact into two-quarters.
For the upper half, cut through the midsection of the breast
down through the backbone, One-quarter consists of half of
the breast and one whole wing intact.
To cut into parts:
Cut the leg by separating the thigh and the leg (drumstick)
by disjoining the joint connecting the leg and thigh.
Separate the whole wing from the breast by disjoining the
joint of the wing connecting to the breast.
Separate the neck by cutting it from the breast. Cut the
breast further into pieces as required by the recipe.
2. Filleting
To produce a chicken fillet, choose a whole, plump chicken
breast. Remove the skin carefully. To remove breastbone,
carefully cut through with a boning knife from the
breastbone tip, working your way until the whole half of the
breast meat is detached from the breastbone. Do the same
procedure with the remaining half of the breast.
You now have two whole breast meat.
To fillet each breast meat, place breast meat on chopping
board sideways. Cut through the breast meat with your
filleting knife, spreading it to cut thinly similar to a tapa cut.
3. Deboning
Slit the back of the chicken with a sharp knife.
Carefully remove all the bones, leaving the meat and skin
intact.Remove the big bones of the wings and legs, leaving
only the small wing bones and end of the drumstick.
Marinating
Soak the chicken or chicken parts in calamansi or lemon
juice and soy sauce for 30 minutes or more.
5. Stuffing
After deboning the chicken, prepare the stuffing mixture as
preferred.
Cooking Poultry
Poultry is cooked to make it more palatable, tenderer, and
to destroy harmful microorganisms.
Moist-heat Method
This is cooking using water or other liquid as a medium.
Recipes such as chicken tinola, sinampalukang manok.
Dry-heat Method
This method cooking is ideal for young poultry with tender
meat. Broilers and fryers are ideal for this method of
cooking.
Remember, all classes of poultry may be cooked using the
moist-heat method. However, for the dry-heat method, only
young ,immature chickens are suitable.
Presenting Cooked Poultry and Game Birds
1. Cook your poultry either by dry heat or moist heat.
Choose the right age of poultry suited for any of the two
methods to get the best result.
2. Choose good-quality ingredients that go well with your
poultry dish.
3.Cook the chicken just to the right bite and your vegetables
should be firm and crispy, not mushy or limp.
4. Choose the right container for your chicken dish
5. When arranging the poultry dish on the platter or tray
6. Use garnishing to add to the attractive and appetizing
appearance of the dish.
Thank You
For Your Attention