LEARNING OUTCOME 1:
PERFORM MISE’EN PLACE
SELECTING and purchasing
POULTRY AND GAME
Christine Tiffany Bautista & Clarisse Joyce S. Salamat
10 - ST PETER
WHAT IS
MISE’EN PLACE?
mise’en place
-Is a French kitchen
phrase that means
“putting in place" or
“gathering.”
-It refers to the
discipline and
organization a good
chef exhibits in the
kitchen.
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.
POULTRY
It 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.
let’s go to the
Palengke!
PEKING DUCK
This is a breed of
duck that originated
from China and is
noted for its tender
and flavorful meat.
PEKING DUCK
This is a breed of
duck that originated
from China and is
noted for its tender
and flavorful meat.
DUCK OR ITIK
Available and
popular in many
towns of Rizal as
fried itik.
DUCK OR ITIK
Available and
popular in many
towns of Rizal as
fried itik.
squab
This is a young
immature pigeon of
either sex and has
extra tender meat.
squab
This is a young
immature pigeon of
either sex and has
extra tender meat.
MARKET FORMS OF
POULTRY
LIVE POULTRY
Should be healthy, alert, and
well-feathered. Avoid poultry
which have bruises and broken
bones
WHOLE POULTRY
Though not alive, the criteria for
selecting live poultry also apply to
whole poultry
dressed POULTRY
This is 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.
drawn POULTRY
These are dressed poultry that have been
chilled or frozen. They are usually
available in groceries
Ready-to
These are poultry
cook
parts such as wings,
breast, thighs, or
drumsticks which have
been packed in a
single container and
frozen or chilled.
Selecting good quality
POULTRY and game
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.
whole poultry
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.
DRESSED poultry
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.
ready-to cook poultry
The dressed birds
may be cut up and
marinated or
seasoned.
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- brests
C. giblets- gizzard and heart
CLASSIFICATION OF POULTRY AND GAMES
BIRD USES
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
CLASSIFICATION OF POULTRY AND GAMES
BIRD USES
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
Chicken and other
poultry may be divided
into classes which are
essentially of the same
physical characteristics
associated with age,
sex, live weight and/or
breed.
BROILER OR FRYER ROASTER
Young chicken, Usually 5 to 6
usually 9 to 12 months of age.
weeks of age, of
either sex, is
tender-meat with
soft, pliable,
smooth-textured
skin.
CAPON stag
Is a surgically Is a male chicken
desexed male usually under 10
chicken usually months of age,
under 8 months of with coarse skin,
age. with somewhat
toughened and
darkened flesh.
hen or stweing cock or rooster
chicken It is a mature
It is a mature male chicken
female chicken with coarse skin,
which is usually toughened and
more than 10 darkened meat
months of age. It and hardened
can also be called breastbone tip.
layer.
jumbo broiler
This is a large chicken
about 4kg. dressed
weight which are on sale
especially during the
Christmas holiday.
nutritional
value/components of
POULTRY and game
Like meat, poultry
contains high
proteins. Chicken, the
most consumed among
the fowls, has 22.6%
protein, 76.3% water
and traces of fat,
vitamins and minerals.
dark muscles
Found in parts of fowl’s body legs
which are always used. These are
the legs, thigh, wings, neck and rib
cage.
These are richer in fat, have more
connective tissues, and have higher
riboflavin and myoglobin content.
Most people prefer the dark mear
than white meat (from the breast)
because of its juiciness and flavor.
variety
Variety meats
refer to the meat
such organs as the
gizzard, heart,
kidneys and liver.
preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
THANK YOU FOR COMING WITH US
TO THE
Palengke!
SELECTING and purchasing
POULTRY AND GAME
Christine Tiffany Bautista & Clarisse Joyce S. Salamat
10 - ST PETER
ACTIVITY!
Bring out your 1/2 crosswise and answer the given
questions in 3-5 sentences. ANSWERS ONLY
1.. Define Poultry.
1
2. How do you know when the poultry
2.
is good quality?
3. Distinguish the differences between
3.
live poultry and dressed poultry.
