The document discusses different types of poultry including chicken, duck, turkey, and more. It describes various market forms of poultry such as live, dressed, and ready-to-cook birds. Several poultry cuts are defined including whole chickens, halves, breast quarters, boneless skinless breasts, and wings, legs, and thighs. Common causes of food spoilage and contamination include improper temperature control, poor hygiene practices, and cross-contamination. Poultry can be cooked using moist heat or dry heat methods and should be plated in a visually appealing way using colors, shapes, and negative space.

1. POULTRY

2. Tools and equipment
used in preparing
poultry dishes

3. Kinds of Poultry
Chicken Ducks

4. Turkey Guineas

5. Squabs Quail

6. Patridges Pheasant

7. Goose Ostrich

8. Market Forms of Poultry
1. Live Poultry – When selecting live
poultry choose those hat are alert,
well feathered, and well formed
2. Whole Poultry – Hunted birds,
similar to the form of live poultry
but no longer alive
3. Dressed Poultry – These are
slaughtered poultry with head, feet
and viscera intact. Blood and
feathers are removed

9. 4. Drawn Poultry – dressed poultry
with the visceral organs, feet and
head removed
5. Ready to Cook – slaughtered
birds that have been defeathered,
visceral organs,
feet, head removed ready for
cooking.
6. Poultry Parts – Several pieces of
poultry parts is usually packed in
one package

11. WHOLE CHICKEN
Whole Chickens are marketed either
fresh or frozen.

13. HALVES
The bird is split from front to back through
the backbone and keel to produce 2 halves
of approximately equal weight.

15. BREAST QUARTERS
Halves may be further cut into which
include the wing. A breast quarter,
including portions of the back, is all white
meat.

17. SPLIT BREAST
A breast quarter with the wing
removed.

19. SPLIT BREAST WITHOUT BACK
A breast quarter with wing and back
portion removed.

20. BONELESS, SKINLESS BREAST
Split breast that has been skinned
and deboned.

21. 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. The parts may be
packaged together and labelled as whole cut-up
chicken. These are usually sold without giblets.

22. WHOLE CHICKEN WING
The whole chicken wing is an all-white
meat portion composed of three sections;
the drumette, mid-section, and tip.

23. WING DRUMMETTES
The first section between the shoulder
and the elbow.

24. WING MID – SECTION WITH TIP
The flat center section and the flipper
(wing tip).

25. WING MID - SECTION
The section between the elbow and
the tip, sometimes called the wing
flat or mid-joint.

26. 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.

27. BONELESS, SKINLESS LEG
Whole chicken leg with skin and bone
removed.

28. THIGH
The thigh is the portion of the leg
above the knee joint.

29. BONELESS, SKINLESS THIGH
Thigh with skin and bone removed.

30. DRUMSTICKS
Drumsticks include the lower portion
of the leg quarter (the portion
between the knee joint and the hock).

31. GIBLETS
Includes heart, liver, and neck.

32. Causes of
Food Spoilage and
Contamination

33. Food spoilage can be defined
as a disagreeable change in a
food's normal state. Such
changes can be
detected by smell,
taste, touch,
or sight.

34. Food contamination happens when
something gets into food that
shouldn’t be there.
Biological Contamination
Chemical Contamination
Physical Contamination
Cross-Contamination

35. The common causes of food
contamination and food spoilage are:
1. Failure to properly refrigerate
food.
2. Failure to thoroughly heat or cook
food .
3. Infected employees/workers
because of poor
personal hygiene
practices .

36. 4. Foods prepared a day or more before they
are served
5. Raw, contaminated ingredients
incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked foods
through improperly cleaned equipment
7. Failure to reheat foods to temperature that
kills bacteria
8. Prolonged exposure to temperatures
favorable to bacterial growth.

37. Poultry Cooking

38. In moist-heat cooking methods,
liquid or steam is used to cook the
food.
Flavored liquids, such as broth or
wine, can be used as the heat
transfer medium and will also add
flavor during the cooking process.

39. Dry-heat cooking refers to any
cooking technique where the
heat is transfered to the food
item without using any
moisture. Dry-heat cooking
typically involves high
temperatures, meaning 300°F
or hotter.

40. Plating the Food

41. Starting With Beautiful Food
Avoid a monochromatic
color scheme. A plate of
food looks most
appealing when there's
a high level of contrast
in colors.

42. Bring out vegetables'
brightest colors. The way you
cook your vegetables has a
lot of bearing on the overall
visual effect of a meal.
Veggies that are a tad
overcooked lose their color
and tend to look less
appetizing than those that
are cooked just to the point
of softness.

43. Cook fried foods carefully. Underdone or
overcooked fried foods are difficult to
present in an appealing way. Fried foods
can look beautiful on a plate, but it's
important to fry them well and have a
plan for dealing with the oil so it doesn't
muck up the rest of the dish.

44. Experiment with interesting
shapes. For example, cutting your
vegetables into interesting shapes can
make the simple become special. An ice
cream scoop can be employed to make
domes of rice or mashed potatoes.

45. Visualize the finished plate. Consider how
to present the main portion in relation to the
side dishes. Be it a slice of pie, meat, a flan
or anything else, consider where it will look
best on the plate with the other elements of
the dish.

46. Limit portion sizes. Only fill about two
thirds of each plate with food. The rest of
the plate should be left empty. The
negative space will provide contrast with
the food, making it look more appetizing.

47. Use sauce wisely. If you're serving a
curry, stew or soupy casserole, you might
want to drain the food of its sauce before
serving, then pour on just the right
amount when you plate the dish.

49. EXAM TIME!

50. Identify the following:
1.A breast quarter with the wing
removed.
2.A breast quarter with wing and back
portion removed.
3.The portion between the knee joint
and the hock.
4.the portion of the leg above the knee
joint.
5. The section between the elbow and
the tip.

51. 6. They are marketed either fresh or
frozen.
7. Split breast that has been skinned and
deboned.
8. The first section between the shoulder
and the elbow.
9. It includes heart, liver, and neck.
10. Whole chicken leg with skin and bone
removed.

52. Enumeration:
1-5: Give at least 5 (five) poultry birds
that can be eaten.
6-8: Give the 3 (three) types of food
contamination.
9-10: Give the two methods of cooking
poultry dish.
11-15: Give at least 5 (five) ways on how
plate your poultry dish.

54. 1. Split breast 6. whole chicken
2. Split breast without back 7. Boneless, breast
3. Drumstick 8. Wing Drummettes
4. Thigh 9. Giblets
5. Wing mid section 10. BoneleChickeleg
6. Whole Chicken
7. Boneless, Chicken breast
8. Wing Drummettes
9. Giblets
10.Boneless, Chicken leg

55. 1-5: Possible answers
Chicken
Duck
Turkey
Guineas
Squabs
Quail
Patridges
Pheasant
Goose
ostrich

56. 6-7: Correct Answers
Moist heat cooking method
Dry heat cooking method
8-10: Correct Answers
Biological contamination
Physical contamination
Cross contamination

57. 11-15: Possible answers
Avoid a monochromatic color scheme
Bring out vegetables' brightest colors
Cook fried foods carefully
Experiment with interesting shapes
Visualize the finished plate
Limit portion sizes
Use sauce wisely