TLE 10
COOKERY

Lesson 1: Poultry and Game
OVERVIEW
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 vs. Games
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
TYPE OF 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

Classes of Poultry
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.

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

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

4. Stag. A stag is a
male chicken,
usually under 10
months of age, with
coarse skin, with
somewhat
toughened and
darkened flesh.

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.

6. Cock or Rooster.
It is a mature male
chicken with coarse
skin, toughened
and darkened meat
and hardened
breastbone tip.

7. Jumbo Broiler. This
is a large chicken
about 4 kg. dressed
weight which are on
sale especially during
the Christmas holiday.

Other Types of 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.

Market Forms of Poultry
A. Live poultry
Live poultry should be healthy, alert, and well-
feathered. Avoid
poultry which have bruises, blisters and broken
bones.
B. Whole poultry
Though not alive, the criteria for selecting live poultry
also apply to whole poultry

C. 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.
D. Drawn poultry
These are dressed poultry that have been chilled or frozen.
They are usually available in groceries.
E. 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.

What’s Your Recipe?
Instruction:
1. Create a recipe, but instead of cooking
ingredients, your recipe must have 8
traits of you.
2. You will share it to the class after 10
minutes.

LET’S WRAP IT UP!
1. What is the difference of poultry and game?
2. What is the main use of poultry products?
3. What is the importance of poultry market forms?

THIGH

DRUMSTICK

TENDER

LESSON 2
SELECTING GOOD QUALITY
POULTRY PRODUCTS

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.

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.

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

4. Ready-to-Cook. The dressed birds may be cut
up and marinated or seasoned.
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

Tools Needed in Fabrication
BONING KNIFE CHOPPING BOARD

Various Chicken Cuts

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.

RESOURCES

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