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Prepare Poultry and Game Dishes

This document provides information on preparing poultry and game dishes. It discusses selecting and purchasing quality poultry and game, classifying different types of birds, and their nutritional components. The document also covers preparing poultry for cooking, including slaughtering, defeathering, and evisceration. Finally, it outlines different market forms of poultry such as live, whole, dressed, and ready-to-cook poultry.

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Geraldine Dupitas Aguilar
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497 views21 pages

Prepare Poultry and Game Dishes

This document provides information on preparing poultry and game dishes. It discusses selecting and purchasing quality poultry and game, classifying different types of birds, and their nutritional components. The document also covers preparing poultry for cooking, including slaughtering, defeathering, and evisceration. Finally, it outlines different market forms of poultry such as live, whole, dressed, and ready-to-cook poultry.

Uploaded by

Geraldine Dupitas Aguilar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PREPARE POULTRY

AND GAME DISHES


Overview
• This lesson deals with the selection, preparation, cooking,
presentation, and storage of poultry and game in a commercial
kitchen or catering operation.

At the end of lesson you are expected to do the following:

1. perform mise‘ en place;


2. cook poultry and game dishes;
3. plates/present and evaluate poultry and game bird dishes; and
4. store poultry and game bird
Selecting and Purchasing Poultry and Game

• 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 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.
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
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat
Chickens 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.

1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to


12weeks of age, of either sex, is tender-meat with soft, pliable,
smooth textured skin.
Chickens 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.

2. Roaster. A roaster is usually 5 to 6 months of age.


Chickens 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.

3. Capon. A capon is a surgically desexed male chicken usually under 8


months of age.
Chickens 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.

4. Stag. A stag is a male chicken, usually under 10 months of


age, with coarse skin, with somewhat toughened and darkened
flesh.
Chickens 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.

5. Hen or Stewing Chicken. It is a mature female chicken which is


usually more than 10 months of age. It can also be a culled layer.
Chickens 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.

6. Cock or Rooster. It is a mature male chicken with coarse skin,


toughened and darkened meat and hardened breastbone tip.
Chickens 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.

7. Jumbo Broiler. This is a large chicken about 4 kg. dressed


weight which are on sale especially during the Christmas holiday.
Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is
noted for its tender and flavorful meat.

2. Duck or Itik is available and popular in many towns of Rizal as fried itik.

3. Squab. This is a young immature pigeon of either sex and has extra
tender meat.
Selecting Good Quality Poultry and Game
1. 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.
Selecting Good Quality Poultry and Game
2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
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.
Selecting Good Quality Poultry and Game
3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral
organs are removed.
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
Selecting Good Quality Poultry and Game
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
Selecting Good Quality Poultry and Game
5. 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 – breasts
c. giblets – gizzard and heart
Nutritional Value/Components of Poultry and Game

Like meat, poultry contains high quality proteins. Chicken, the most
consumed among the fowls, has 22.6% protein, 76.3% water and
traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles. Dark muscles are
those found in parts of fowl‘s body 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
meat than white meat (from the breast) because of its juiciness and
flavor. Variety meats refer to the meat of such organs as the
gizzard, heart, kidneys and liver.
Preparation of poultry for cooking

 Slaughter and bleeding


 Scaldding
Preparation of poultry for cooking

 Defeathering
 Evisceration
 Deboning
Market forms of poultry
• Live poultry -Live poultry should be healthy, alert, and well-feathered. Avoid
poultry which have bruises, blisters 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 cook- These are poultry parts such as wings, breast, thighs, or
drumsticks which have been separately packed in a single container
and frozen or chilled.

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