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    Poultry and Game Dishes

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    Imelda Regino
    The document discusses the different market forms and cuts of poultry, including live poultry, dressed poultry, drawn poultry, and ready-to-cook parts. It also outlines the common retail cuts of poultry such as whole chicken, halves, breast quarters, and wings. Proper preparation of poultry for cooking is described, along with causes of food spoilage and methods for cooking poultry using moist or dry heat.

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    © All Rights Reserved
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    Poultry and Game Dishes

    Uploaded by

    Imelda Regino
    95 views45 pages
    The document discusses the different market forms and cuts of poultry, including live poultry, dressed poultry, drawn poultry, and ready-to-cook parts. It also outlines the common retail cuts of poultry such as whole chicken, halves, breast quarters, and wings. Proper preparation of poultry for cooking is described, along with causes of food spoilage and methods for cooking poultry using moist or dry heat.

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    The document discusses the different market forms and cuts of poultry, including live poultry, dressed poultry, drawn poultry, and ready-to-cook parts. It also outlines the common retail cuts of poultry such as whole chicken, halves, breast quarters, and wings. Proper preparation of poultry for cooking is described, along with causes of food spoilage and methods for cooking poultry using moist or dry heat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    95 views45 pages

    Poultry and Game Dishes

    Uploaded by

    Imelda Regino
    The document discusses the different market forms and cuts of poultry, including live poultry, dressed poultry, drawn poultry, and ready-to-cook parts. It also outlines the common retail cuts of poultry such as whole chicken, halves, breast quarters, and wings. Proper preparation of poultry for cooking is described, along with causes of food spoilage and methods for cooking poultry using moist or dry heat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 45

    Poultry and Game Dishes

    Cookery 12
    TROYPLU
    RYERF
    OSEOG
    LIQUA
    HECKING
    SORRTEA
    POULTRY AND GAME
    Add a Slide Title - 2
    CHARACTERISTIC OF QUALITY POULTRY

    ▪ chicken must be free from bad odor


    ▪ skin of the poultry is smooth and free from any damage such as tears,
    cuts, broken bones, and burn
    ▪ flesh is white
    ▪ the feet are soft and the breastbone is pliable
    ▪ There is no black discoloration
    ▪ The blood is completely drawn
    ▪ there are no pinfeathers
    Market Forms of Poultry

    ▪ Live poultry should be healthy,


    alert, and well-feathered. Avoid
    poultry which have bruises,
    blisters and broken bones.
    ▪ 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.
    Market Forms of Poultry

    ▪ 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
    Different Cuts of Poultry
    The following are the common retail cuts of
    poultry and game birds.

    ▪ Whole Chicken
    ▪ Halves
    ▪ Breast quarter
    ▪ Split breast
    ▪ Split breast without back
    ▪ Eight-piece cut
    ▪ Whole wing
    The following are the common retail cuts of
    poultry and game birds.

    ▪ Eight-piece cut
    ▪ Whole wing
    ▪ Wing Midsection with tip
    ▪ Wing midsection
    ▪ Whole leg
    ▪ Thigh
    ▪ Drumstick
    ▪ Giblets
    QUESTION

    WHAT ARE THE DIFFERENT MARKET


    FORMS AND CUTS OF POULTRY?
    Preparing Poultry for
    Cooking
    QUESTION

    HOW DO YOU PREPARE POULTRY


    FOR COOKING?
    Causes of Food Spoilage
    and Contamination
    SPOILAGE

    ▪ BACTERIAL SPOILAGE
    ▪ MOLD SPOILAGE
    ▪ YEAST SPOILAGE
    ▪ ENZYMES
    ▪ OXIDATION
    CROSS-CONTAMINATION

    ▪ WASH YOUR HANDS THOROUGHLY


    ▪ AVOID CROSS-CONTAMINATION
    ▪ COOK FOOD IN PROPER TEMPERATURE
    ▪ CHILL: REFRIGERATE PROMPTLY
    ▪ CLEAN KITCHEN SURFACE OFTEN
    Methods of Cooking Poultry

    ▪ Moist heat
    ▪ Dry heat
    Plate/Present Poultry and
    Game Dishes

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