Poultry

POULTRY : POULTRY

POULTRY : POULTRY Poultry refers to several kinds of fowls that are used as food and the term includes chicken, turkey, duck, goose, pigeons and quails These are usually domesticated birds raised mainly for meat and / or eggs Poultry, like fish and red meat, contains an abundance of high quality proteins

POULTRY : POULTRY Chicken is the largest poultry group, with turkey in a distant second Poultry is inexpensive compared to most meats because it is now scientifically mass-produced and is available all year round

PARTS OF A POULTRY : PARTS OF A POULTRY

DOMESTIC CLASSES AND CLASSIFICATION OF POULTRY : DOMESTIC CLASSES AND CLASSIFICATION OF POULTRY Chickens Turkeys Ducks Geese Peking Duck Pigeons

CHICKEN : CHICKEN

CHICKEN : CHICKEN YOUNG – tender birds BROILER-FRYER 9 to 12 weeks old; 2 to 2 ½ lbs; of either sex ROASTER 3 to 5 months old; 3 to 5 lbs; of either sex; breastbone cartilage somewhat less flexible than that of broiler-fryer

CHICKEN : CHICKEN CAPON Castrated male; usually less than 8 months old ROCK CORNISH GAME HEN Young immature bird bred from Cornish chicken crossed with another breed of chicken; usually 5 to 7 weeks old and up to 2 lbs. In weight; usually roasted

CHICKEN : CHICKEN OLDER – less tender birds FOWL or STEWING HEN Mature female; usually more than 10 months old; 5 to 6 lbs.; usually marketed when past its laying age; less tender than other poultry and has a higher fat content COCK Mature male; coarse skin; tough, dark meat

TURKEY : TURKEY

TURKEYS : TURKEYS FRYER-ROASTER Usually less than 16 weeks old; 4 to 8 lbs; of either sex; flexible breastbone cartilage YOUNG HEN Usually 5 to 7 months old; 8 to 14 lbs; female; breastbone cartilage somewhat less flexible than fryer-roster

TURKEYS : TURKEYS YOUNG TOM Usually 5 to 7 months old; over 12 lbs; male; similar characteristics as young hen YEARLING HEN Under 15 months of age; fully matured female

TURKEYS : TURKEYS YEARLING TOM Under 15 months of age; fully matured male MATURE or OLD TURKEY More than 15 months old; usually for pickled meat or casserole dishes; usually are breeding stocks

DUCK : DUCK

DUCKS : DUCKS BROILER or FRYING DUCK Young, tender duck with soft bill; less than 8 weeks old ROASTER DUCK Young and tender duck with bill just starting to harden MATURE DUCK Old duck with tough flesh; rarely used in food service

GEESE : GEESE

GEESE : GEESE YOUNG GOOSE Young bird with tender flesh; under 6 months MATURE GOOSE Tough, old bird; over 6 months

PEKING DUCK : PEKING DUCK

PEKING DUCK : PEKING DUCK This is a breed of duck that originated from China and is noted for its tender and flavorful meat It is different from the local duck called itik, which is raised mainly for eggs

PIGEONS : PIGEONS

PIGEONS : PIGEONS SQUAB This is a young, immature pigeon of either sex or extra tender meat Usually 3 to 4 weeks old that have never flown More expensive than chicken meat

MARKET FORMS OF POULTRY : MARKET FORMS OF POULTRY LIVE POULTRY When selecting live poultry, choose those birds that are alert, healthy, well feathered and well formed. A sluggish-looking bird should not be purchased. They should have a good fat covering, free or tears, broken bones, bruises and blisters

MARKET FORMS OF POULTRY : MARKET FORMS OF POULTRY WHOLE POULTRY This is similar to the form of the live poultry but is no longer alive DRESSED POULTRY These are slaughtered birds that have been bled and defeathered. The head, feet and viscera are still intact

MARKET FORMS OF POULTRY : MARKET FORMS OF POULTRY DRAWN POULTRY These are slaughtered birds that have been bled, defeathered and visceral organs are removed READY TO COOK Slaughtered birds that have been bled, defeathered, visceral organs removed, feet and head removed and ready for cooking

MARKET FORMS OF POULTRY : MARKET FORMS OF POULTRY POULTRY PARTS In this form, several pieces of a single poultry parts are usually packed in one carton, wrapped and are chilled or frozen.

MARKET FORMS OF POULTRY : MARKET FORMS OF POULTRY The various poultry parts are divided into either: DARK MEAT – drumsticks, thighs, wings, neck, backs and rib cage WHITE MEAT - breasts VARIETY MEATS – gizzard, heart and liver

POULTRY CUTS : POULTRY CUTS BREAST (Picho) A breast piece separated from the carcass as the name implies The breast may be cut into 2 nearly equal parts along the breast-bone No neck skin can be included in any of these

POULTRY CUTS : POULTRY CUTS LEGS (Hita) Include thigh and drumstick Legs may be separated into its parts and are packaged and sold as such BACK (Likod) Include the pelvic bones and all the vertebrae posterior to the shoulder joint

POULTRY CUTS : POULTRY CUTS NECK (Leeg) Includes that portion that is separated from the breast at the shoulder joint WINGS (Pakpak) Include the entire wing with skin and muscle intact, the tip may be removed GIBLET Includes the gizzard, liver , heart

SOME PROBLEMS IN POULTRY COOKERY : SOME PROBLEMS IN POULTRY COOKERY PINK MEAT Sometimes we observe some pink discoloration in chicken meat, which is more obviously seen in white meat. This meat is safe to eat. Certain substances in the atmosphere of a heated oven may react chemically with substances in poultry meat to give it a pink tinge

SOME PROBLEMS IN POULTRY COOKERY : SOME PROBLEMS IN POULTRY COOKERY MEAT AND BONE DARKENING IN COOKED FROZEN POULTRY When young chickens are frozen, thawed and cooked, their bones may darken as well as the meat next to the larger bones. Freezing and thawing break down the blood cells of bone marrow and cause a deep red color to show. During cooking this color changes from red to brown.

SOME PROBLEMS IN POULTRY COOKERY : SOME PROBLEMS IN POULTRY COOKERY RANCIDITY Fresh, pure poultry is almost odorless and tasteless OFF-FLAVORS These may be caused by rancidity, putrefaction, and contamination of feed and absorption of odors during storage

COOKING OF POULTRY : COOKING OF POULTRY ROASTING All kinds of young, tender poultry may be roasted. Poultry may be stuffed or unstuffed. One of the problems concerned with roasting poultry rises from the usual necessity of cooking the whole bird in one cooking operation when some parts are more tender than others

COOKING OF POULTRY : COOKING OF POULTRY BROILING AND FRYING Because of the low fat content of very young birds, both color and flavor will improve if the outside is greased well and if the pieces are basted with melted fat during the broiling process. Starting with the skin side down may increase juiciness.

COOKING OF POULTRY : COOKING OF POULTRY BRAISING The term FRICASSEE is applied to cut pieces of chicken that are braised. Usually browning is accomplished by frying after which moisture is added and the bird is simmered until tender.

COOKING OF POULTRY : COOKING OF POULTRY STEWING Birds are usually cut into pieces, although whole birds may be cooked in water seasoned with condiments and vegetables.

COOKING OF POULTRY : COOKING OF POULTRY BARBECUING Can be barbecued in grill, over hot coals or in an oven. Should be cooked at least 6 inches from the heat. Thick parts or those basted with a sauce high in sugar should be placed 10 inches high or more from the heat

COOKING OF POULTRY : COOKING OF POULTRY POACHING In comparison to roasting, poaching gives a greater yield plus more moisture, flavor and tenderness, especially with large birds. The meat is simmered about 2 to 2 ½ hours. It is cooked in the stock which is highly seasoned

POULTRY COOKERY : POULTRY COOKERY The age and size of poultry will determine the duration and the cooking method. Young, tender class of poultry may be cooked by dry heat method, while older, less tender poultry are cooked by moist heat

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