10. 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
2.ROASTER
3.CAPON
4.STAG
5.HEN OR STEWING CHICKEN
6.COCK OR ROOSTER
7.JUMBO BROILER
11. 1.Broiler or Fryer
• A broiler or fryer is young
chicken, usually 9 to 12 weeks
of age, of either sex, is tender-
meat with soft, pliable,
smooth-textured skin.
12. 2. Roaster
• A roaster is usually 5 to 6
months of age.
• Chickens less than 8 months
old and weighing 3 1/2 to 5
pounds
13. 3. Capon
• A capon is a surgically
desexed male chicken
usually under 8 months
of age.
14. 4. Stag
• is a male chicken, usually
under 10 months of age,
with coarse skin, with
somewhat toughened
and darkened flesh.
15. 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.
16. 6. Cock or Rooster
• It is a mature male
chicken with coarse
skin, toughened and
darkened meat and
hardened breastbone
tip.
17. 7. Jumbo Broiler
• This is a large chicken
about 4 kg. dressed
weight which are on sale
especially during the
Christmas holiday.
18. 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.
19. 22.6% protein
76.3% water and traces of
fat, vitamins and minerals
Nutritive Value/Components of
Poultry and Game
20. Poultry meat consist of dark and
white muscles.
1.Dark Muscles – are those found in
parts of fowl’s body which are always
used.
• These are the legs, thigh,wings, neck and
ribcage.
21. 1. Dark Muscles are richer in fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.
Poultry meat consist of dark and
white muscles
22. Poultry meat consist of dark and
white muscles
2. White meat – it is simply
the breast of the chicken.
23. Variety meats of poultry and
game
>Refers to the meat of such
organs as the gizzard, heart,
kidneys and liver.
24. Selecting Good Quality Poultry and Game
1. LIVE POULTRY
2. WHOLE POULTRY
3.DRESSED POULTRY
4. READY-TO-COOK
5.POULTRY PARTS
25. 1.Live Poultry
a.It has clear eyes.
a.A young chicken has fine and soft
feet. If it is old, the feet are thick and
scaly.
a.The bone at the tip of the breast is
soft in younger chicken and thick in
older one.
b.Small feathers indicate that the chicken
is young.
26. 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.
27. 3. Dressed Poultry. These are
slaughtered birds that have been bled,
de-feathered, 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
29. 5. Poultry Parts.
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
30. Preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
31. Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.
32. in boiling water for various purposes, such
as to facilitate the removal of skin from fruit
or to preserve meat.
2. Scalding - immerse (something) briefly
36. Market forms of poultry
1.LIVE POULTRY
2.WHOLE POULTRY
3.DRESSED POULTRY
4.DRAWN POULTRY
5.PREADY-TO-COOK
37. Live poultry
Live poultry should be healthy,
alert, and well-feathered. Avoid
poultry which have bruises, blisters
and broken bones.
38. Whole poultry
Though not alive, the
criteria for selecting live
poultry also apply to whole
poultry.
39. 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.
41. 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.
50. 8-Piece Cut
The whole bird is cut into 2 breast
halves with ribs and back portion,
2 wings, 2 thighs with back
portion and 2 drumsticks. These
are usually sold without giblets.
51. Whole Chicken Wing
The whole chicken wing is an all-
white meat portion composed of
three sections; the drumette, mid-
section, and tip.
55. Whole Chicken Leg
The whole chicken leg is the
drumstick-thigh combination.
The whole leg differs from the
leg quarter and does not
contain a portion of the back.
