Chapter 6

Poultry and game dishes

Poultry are feathered animals raised for the table for human consumption. They are raised domestically
and commercially. Chicken is the most popular kind of poultry. Game birds are quails, pigeons,
partridges, pheasants and wild ducks. They are hunted in the field or forest and raised in captivity.
Poultry and games are omnivores. They eat seeds and insects.

Learning Outcomes

At the end of the chapter, the students are expected to:

 Identify the kinds of poultry according to age.

 Recognize the market forms of poultry.
 Recognize the different cuts of poultry.
 Demonstrate the correct in presenting prepared poultry dishes.

Kinds of Poultry

Mind your vocabulary

Omnivores- Animals eating plants

and meats.

Domesticated Birds- Warm

blooded egg laying feathered aves.

Chicken Duck
 Turkey Goose

Poultry is the general term for domestic bird including chickens, turkeys, ducks, geese, and game
especially raised to be eaten for their meat and eggs. It is classified according to breed weight, and age.

Chicken

Chicken is the most common, popular and largest group of poultry as to age or degree of maturity. They
are classified as:

Pullet

A baby chicken which is four to six weeks old and weighs mostly 1 lb. it is suitable for roasting and
grilling.

Broiler

A young chicken usually 9 weeks old and weighs about 2 pounds. It has soft, pliable, smooth skin and
flexible breastbone cartilage.

Capon

A surgically unsexed male chicken, weighing about 4 to 7 pounds with tender, flavorful and lots of white
meat. It is a more expensive poultry.

Broiler Fowl

An older chicken weighing 8 pounds and about 8 months old. Broilers provide meat suitable for stews or
casseroles.

Layer – or the bro-hen

The laying hen is about 1 ½ years old and weighs 4 ½ to 6 pounds.

Stag

A male chicken with coarse skin, a toughened and darkened flesh and hardened breastbone cartilage. It
is under 10 months of age and weighs 3 to 6 pounds. It is known as the rooster.

Roasting Chicken

It is eight weeks old and weighs 3 to 4 pounds. It is the best size for a family.
Turkey

Turkeys are not readily available in the market. They are classified into:

Fryer-roaster

A young turkey which 16 weeks old and weighs to 8 pounds. It has tender meat, soft, smooth textured
skin and flexible breastbone cartilage.

Young hen or young tom

Young hen weighs 12 to 16 pounds. While young tom is 12 to 30 pounds.

Old hens or old toms

This is the breeding stock of turkey. Its meat is best used or picked for casserole dishes.

Yearlings

These are turkeys under 15 months of age when marketed.

Question

 How do you compare broiler from a broiler fowl?

Duck

A duck is a fatty bird that is best roasted. It is marketed as duckling or young duck.

Broiler Duckling or “Fryer”

This is a young duck usually when 8 weeks of age, with tender meat, soft bill and windpipe.

Roaster Duckling

A young usually 16 weeks of age with tender meat and has bill that is completely hardened and
windpipe that is easily dented.

Mature Duck or Old Duck

This is more than 6 months old, with though flesh, hardened bill, and windpipe.

Goose

Young goose or gosling weighs from 4 to 10 pounds with tender, fatty, creamy-white flesh which
becomes light brown when cooked. It has a slightly gamey flavor. Mature or old goose is more than 6
months old and weighs 10 to 18 pounds. These are rarely used in food service.

Characteristics of Quality Poultry

 The following are common characteristics 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.

Question
Market Form of Poultry
 How do you describe a quality poultry?
Chicken and games are sold in the market or grocery stores in various purposes. Following are
the various market forms of poultry.

Live poultry

Live poultry are those that are still in cages. When

buying live poultry, choose those that are alert, healthy

well-feathered, free from broken bones, bruises and

blisters.

Dressed Poultry

Dressed poultry are slaughtered poultry with head, feet, blood

and feathers removed, but with viscera intact. This form of

chicken is available in most markets. Good dressed poultry

have moderate fat covering, free from pinfeathers and have no

missing skin or parts.

Drawn Poultry

These are dressed chicken with organs, feet and head removed. They are available either chilled or
frozen. Frozen poultry with freezer burns should not be purchased.

Boneless Chicken
These are dressed and drawn chicken with all the bones removed without destroying the shape of the
chicken.

Ready to Cook Poultry

Poultry that are dressed, drawn, and processed for cooking.

Choice Cuts

These are the parts of poultry packed and sold separately in

supermarkets or in wet markets. Such parts are wings, drumsticks,

thighs, back, breast, legs, halves and quarters. Chicken feet, heads,

intestines, giblets and gizzard are sold in wet markets and bought as

preferred by buyers.

Poultry Cuts

Chicken Parts

Whole Chicken
 Breast
Drum Stick

Half
Thigh

Chicken Wing
Whole leg

The common cuts of poultry available either in supermarkets or wet markets are the following:
 1. Whole chicken- it is not cut and available either fresh or frozen.
2. Halves- poultry is cut into two, from front to back through the backbone and breastbone with
wing attached.
3. Breast- chicken is cut with wings and back portion removed.
4. Whole leg- it consist of the drumstick and thigh of poultry.
5. Thigh- it is the portion of the leg above the knee joint. It can be prepared boneless and skinless.
6. Drumstick- it is the lower portion of the leg quarter.
7. Chicken wing- it is composed of the drumette, midsection and tip.

Question

 What are the different market forms and cuts of poultry?

Nutritive Value of Poultry

Poultry’s meat is similar with the meat of other animals for human consumption. It is rich in proteins
that contain amino acids essentials for body building and repairing body tissues. It is also a good
source of B vitamins-thiamine, riboflavin, and niacin. Dark chicken meat is richer in riboflavin and
thiamine and is poorer in niacin and more abundant in fat and connective issues than white meat.
Dark meat belongs to poultry that are more active and mobile. The flesh of young chicken is high in
niacin. Carotenoids and carotene are present in chicken. These make the chicken fat yellowish. The
fat is deposited in the muscle tissue in thick layers under the skin and in the abdominal cavity. The
fat content of goose, duck or turkey is higher than chicken. Poultry meat contains monosaturated fat
that helps in reducing bad cholesterol and prevents the risk of heart disease and stroke.

Check This

A. Put a check (/) mark in the box if it refers to good quality of poultry and cross (X) if it is not.

_________1. The breastbone is pliable.

_________2. There is a black discoloration.

_________3. The poultry meat is free from odor.

_________4. The blood is not drawn completely.

_________5. The flesh is white.

B. Identify what is describe in each item by completing the missing letters in the boxes.

u l c
 1. A baby chicken which is four to six weeks old.

c n
2. A surgically unsexed male chicken.

s g
3. A male chicken with coarse skin.

y a r n s
4. Turkeys under 15 months of age.

g s i g
5. A young goose weighing 4 to 10 pounds.

PracticumPoultry for Cooking

Preparing
Volunteer
Poultry at home
should in cutting
be processed oraprepared
whole dressed
beforechicken.
cooking.Practice
Here arecutting the to
the steps different poultry
be followed in parts. Take
note of which part
preparing poultry. is easy to cut. Identify also which has the lean and bony parts. Share your findings in class.

MIND YOUR
VOCABULARY
1. Slaughtering
Pin Feather- an
It is killing and bleeding the poultry. immature feathers
The veins are cut using a sharp before the veins have
expanded.
Knife and the blood is drained for
Eviscerate- to remove
1 ½ to 2 minutes. the internal parts.

2. Scalding

The body of the poultry is immersed in hot water with

the temperature of 60C or 140F for about 1 minute. This

will open the shaft that holds the feathers and makes

plucking the feathers easier.

 3. Defeathering or Plucking

It is removing the feathers of poultry. There are (3) three

ways of removing the feathers: picking, dry picking and

waxing. In picking, the poultry is immersed in hot water to

make picking the feathers easier. Dry picking is pulling

feathers with the hands and using a tweezer to pull out

the remaining feathers or using a kitchen torch to singe

off the feathers. Waxing is using heated paraffin wax.

Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden
the wax, peeled off taking all feathers.

4. Eviscerating
It is disembowelment or removal of internal organs of poultry. Feet and head are also removed.
5. Deboning- this is to remove the bones from poultry meat in preparation for cooking.

Question

 How do you prepare poultry for cooking?

Spoilage

The quality of edibility of the food is reduce because it is deteriorated or spoiled. In preparing poultry for
cooking it is important to prevent them from spoilage. The nutritional value, texture, color, and flavor
are damage when spoiled and the food becomes harmful. Spoilage is caused by bacteria, molds, yeasts,
enzymes, oxidation and contamination.

The various types and causes of food spoilage are the following:

1. Bacterial Spoilage

The presence of bacteria in the food causes it to spoil. It produces changes in the food flavor,
texture, and composition.

2. Mold Spoilage

Fungi that grow and promote spoilage in food. They cause changes in color, odor, and flavor. Thes
consistency of food decrease due to presence of molds.

3. Yeast Spoilage

They cause discoloration and change in odor on food and leads to fermentation.

4. Enzymes

Enzymes cause changes in color, texture, and flavor in food when not cooked or used while fresh.
 5. Oxidation

I causes discoloration and food develops an unpleasant taste and smell.

Question

 What are the causes of food spoilage?

Cross-Contamination

Cross-contamination occurs when microbes and dirt from people, raw meat, and raw vegetables
transfer to food, on utensils and equipment or through poor storage practices. This is true when
handling poultry and other meat products.

Contamination can be caused by air, dust, equipment used and water. Accidentally, when chemicals
mix with food it can contaminate food products.

Salmonella is common to raw poultry and game bird. This causes sickness such as typhoid fever,
food poisoning, and parathyroid. The growth of bacteria and the risk of food borne illness can be
eliminated through proper handling and storing of poultry. It is a must that safe handling must be
observed.

Here are some practices that help prevent cross-contamination.

1. Wash your hands thoroughly- in washing the hands, use hot

Soapy water before preparing the food and after using the
Bathroom or handling the pets.

2. Avoid cross-contamination- this can be avoided by observing

the following:

 Use one cutting or chopping board for poultry and another for
Other food products.
 Always wash the cutting board, knife and utensils after they
Come in contact with raw meat, seafood and poultry.
 Use separate utensils to handle raw and cooked food. Use
Color coded utensils such as chopping boards and knives.

3. Cook food in proper temperature- food are properly cooked when heated for enough time at
right temperature to kill harmful bacteria. Use thermometer to measure the internal
temperature of cooked poultry, to make sure that meat is cooked all the way through. Whole
 poultry should be cooked to 180F for doneness. Cook eggs until the yolk and white are firm and
not runny. Do not use recipe in which eggs remain raw or partially cooked.
4. Chill: refrigerate promptly- refrigerate food quickly because cold temperature keeps most
harmful bacteria from growing and multiplying.
 Refrigerate of freeze perishables, prepared food and leftovers within
Two hours after cooking. Never allow food to cool on counter at
Room temperature.
 Divide the large amount of leftovers into small, shallow containers
For quick cooling in the refrigerator, leave uncovered or partially
Covered until cooled then cover.
 Don’t pack the refrigerator. Cool air must circulate to keep food
Safe.

5. Clean kitchen surface often- use paper towels to clean up kitchen

Surface. Do not use sponges or cloth towels to clean up surfaces as
They harbor harmful bacteria. Wash cloth, dish towels and sponges
Often in hot water.

Check This
A. Arrange chronologically the steps in preparing poultry for cooking. Wriite A for the first step,
B for the second step, C for the third step, and so on.

________1. Deboning

________2. Scalding

________3. Defeathering

________4. Slaughtering

________5. Eviscerating

B. Write C if the practice is correct, if not, write the correct word or phrase to make the
statement correct.

________1. Use hot soapy water in washing your hands.

________2. Use the same cutting board for raw and cooked food.

________3. Always wash knife and utensils after they come in contact with raw meat.

________4. Wash cloth, dish towels and sponges often in cold water.

________5. Use paper towels to clean up kitchen surface.

Practicum

As part of safety practices, demonstrate how to wash hands correctly while singing the “happy
birthday song”
 Methods of Cooking Poultry

Poultry is cooked like other kinds of food. Cooking poultry involves moist heat methods
and dry heat methods.

A. Moist Heat Methods

Methods of cooking with the use of liquid such as stocks, water, wine, and steam. It is the
temperature of the liquid that marks the difference among the moist heat method.

Poaching (140F-180F)

To cook food gently on simmering liquid or seasoned stock or milk. Food item that are poached
must be naturally tender. At the proper temperature, the poaching liquid may show some signs
of shivering on the surface but there should be no bubbles breaking on the surface.

Simmering (185F-205F)

To cook food in liquid close to the boiling point. Food items that are simmered are those that
are tough and need to be tenderized by prolonged exposure to moist heat. The cooking liquid is
usually seasoned with salt and most often with aromatics and herbs. At the proper temperature,
the liquid will show signs of the following:

 185F-195F minimal surface agitation caused by slow intermitted breaking of small bubbles.
 195F-205F minimal surface agitation with rapid dispersion of bubbles of larger size and quantity.

Boiling (212F)

To cook boiling temperature. When boiling a liquid, bubbles are forming rapidly, rising continually
and breaking when they reached the surface of the liquid. Boiling is detrimental to overall quality of
foods. Boiling will cause the muscle tissue to contract and the fibers to toughen. The cooked food is
often dry and tough. Adding salt to water increases the boiling temperature.

Steaming

To cook in liquid close to the boiling point. Foods are cooked by water vapors an enclosed cooking
vessels. Food items to be steamed should be naturally tender and of a size and shape that will allow
them to cook in a short amount of time. Adding aromatic ingredients to the water will contribute a
subtle flavor to the steamed food.

B. Dry Heat Methods

To cook in liquid close to the boiling point. Foods are cooked by water vapors in an enclosed cooking
vessels. Food items to be steamed should be naturally tender and of a size and shape that will allow
them to cook in a short amount of time. Adding aromatic ingredients to the water will contribute a
subtle flavor to the steamed food.
Grilling and Broiling

Both are similar methods used naturally for tender, portion sized poultry to create the right amount of
surface browning by the time inside is cooked to desired doneness. Grilling is cooking on rack over direct
heat which may be charcoal, an electric element or gas heated, moving food items from hotter to cooler
to ensure even cooking. The shorter the cooking time, the lower the temperature or else the poultry will
not have time to brown. The longer the cooking time, the lower temperature or the surface will brown
too much or before the inside is done. The food often item to be grilled maybe lightly oiled before
cooking to prevent sticking,

Baking and Roasting

Baking is a method of cooking portion sized or cuts of poultry with prolonged dry heat using an oven
with at least 150C.

Roasting is cooking whole poultry on a spit over an open fire. Cooking uncovered is essential. Roasting
can be done using an oven. Poultry is placed on a rack to prevent from simmering in its own juice and
fat. Change the position of the poultry for allowance for uneven temperature.

Baked and roasted poultry are seasoned and flavored and cooked until golden brown in color with the
moist and tender texture.

Sauteing

This is cooking food rapidly in a little fat over relatively high heat. It came from the French word “sauter”
which means to jump, referring to the action of tossing small pieces of food in the sauce pan. A wide
shallow pan is best used for sauteing. The pan is preheated with a little fat before adding the food item
to be sauteed. Let the food item weeps and simmers in its own juice. If the pan is full, see to it that is
sufficient space between the pieces of food items, to allow steam to escape and prevent toughening.

Sauteing involves the following techniques:

1. Stir Frying – done in a work and cooks food items over very high heat.
2. Searing or pan searing- less oil is used. Searing is not intended to cook food fully. It is done
before roasting, braising, or stewing.

Pan Frying

This is cooking in a moderate amount of fat in a pan over moderate heat. It is similar to sauteing
except more fat is used and the food is cooked at a lower temperature. Pan fried food are coated
with flour, batter or breaded. They have crispy exterior with golden brown color and the meat inside
is moist.

Deep Frying

To cook food submerged in hot fat. The pan used is deep enough to prevent boiling over or
splashing of fat and wide enough to remove food items easily. Deep frying is done with the
temperature between 350F-375F.

Presenting and Plating Poultry Dishes

 Poultry dishes can be made appealing and appetizing through proper plating and presentation. The
balance of color, shape and texture contributes to an enhanced food presentation, as well as the use
of plate that should be proportioned to the food. The use of garnishes adds eye appeal and
enhances the flavors of the food.

The following are tips in presenting poultry dishes.

 Service ware to be used should be chosen properly. A plain white plate is used for the main
course. It makes the color of the dish appear brighter and the texture becomes more
interesting.
 The plate, garnishes and accompaniment should be balanced. Do not make the plate over
crowded.
 Poultry or game bird dishes should be served with sauces. Sauces maybe placed on the side of
the food or drop lightly over the food.
 Plated dishes should be free from spills. The rim and edges of the plate should be cleaned up
before serving.
 When using fruits, vegetables, or herbs as garnishes, make sure that these complement the food
item and do not overpower the flavor of the poultry dish.

Sauces and Accompaniments

Sauces and accompaniments add contrast to poultry dishes as well as compliment to the type of
dish being cooked. They provide visual stimulation which heightens the enjoyment of eating the cooked
poultry dishes. They make dishes more appealing. Flavored sauces, chopped herbs and varieties of
vegetables are used as accompaniments to poultry dishes. They are the finishing touches to the meal.

Poultry Dishes and Recipes

Chicken Italian

Ingredients:

2 lb chicken parts Parsley (chopped, for garnish)

2 T olive oil ¼ t basil leaves

1 C tomatoes (chopped) ¼ t salt

½ pc onion (peeled and chopped) ¼ C flour

¼ t dried oregano ¼ C water

Ground black pepper (to taste)

Procedure:

1. Brown chicken in olive oil. Pour off excess fat.

2. Add broth, tomatoes, onion, oregano, basil, salt and pepper.
3. Cover and simmer for 45 minutes or until the chicken is tender.
4. Bled flour into water to form smooth paste.
5. Slowly stir paste into chicken mixture, cook until the gravy thickens.
6. Garnish with parsley. Serve.
7. Make 6 servings.
 Chicken Hamonado
Ingredients:

1 kg chicken (cut into serving pieces) 2 tbsp fish sauce

1 tsp ground white pepper 1 tbsp calamansi juice

Cooking oil for deep frying 1 C garlic (chopped)

1 C pineapple ¾ C sugar

Salt to taste 1-2 C cheese (grated)

Procedure:

1. Rub chicken with fish sauce, white fish sauce, white pepper and calamansi juice. Leave to marinate for at least 15
minutes. Set aside.
2. Heat cooking oil. Fry marinated chicken until golden brown. Drain excess oil with paper towel.
3. In the used pan, leave 2-3 tbsp of oil. Fry garlic. Add prepared chicken.
4. Pour in pineapple juice. Add sugar and cook until sauce is almost dry. Season with salt to taste. Add grated
cheese and cook until cheese melts.
5. Makes 6-8 servings.

Chicken Ala King

Ingredients:

1 kg whole chicken (chopped into serving pieces)

¼ C butter 1 C button mushroom

1 C evaporated milk 1 C chicken stock

1 C all purpose cream 1/3 red bell pepper or pimientos (sliced)

3 tbsp sherry wine (if desired) 2 tbsp flour (as needed)

Procedure:

1. Sauté chicken in butter until they turn white in color.

2. Stir in button mushroom and season. Pour in chicken stock and boil for 10 minutes. Add evaporated milk,
simmer for 3 minutes (without boiling).
3. Add all purpose cream and beaten egg. Stir in bell pepper. Simmer for another 10 minutes.
4. Thicken with flour until they desired consistency of sauce is achieved.
5. Add sherry wine. (if desired) serve hot. Makes 8-10 serving.
Evaluating the Prepared Chicken Dish

Use the rubric below to assess your cooked poultry dish.

Item 5 3 1
Appearance Prepared dishes are Presentable and Plate and garnishes are
presented attractively acceptable but lacks not appropriate to the
through color professional touch. prepared dish.
combination, use of
garnishes and plating
technique.
Flavor/Taste With pleasing and Adequate but not Bland/ Not appetizing.
appropriate taste. outstanding taste.

Texture Chicken meat is well Good texture and Chicken meat is

done in all sides. servable to dinners. somewhat gummy or
Tender enough and tough.
digestible.

Check This

A. Fill in the blanks with the correct answer.

1. The boiling temperature is _________ F.
2. Cooking gently on simmering liquid is called _________.
3. Sauces and accompaniments add _______ to poultry dishes.
4. A plain ________ plate is used for the main course for eye appeal.
5. Deep frying is using a temperature of ________F.
B. Underling the correct answer in the parentheses.
1. ( Simmering, Poaching) is cooking food in liquid close to the boiling point.
2. Adding (sugar, salt) to water increases the boiling temperature.
3. ( Stir frying, pan searing) is done before roasting, braising or stewing.
4. Cooking food by submerging in hot fate is (pan frying, deep frying).
5. The use of (sauce, garnish) adds contrast to poultry dishes.

Practicum

Present to class a well-plated poultry recipe. Explain the method of cooking.

Check-Up

I. Write C if the statement is correct and if incorrect, change the word or group of words
that make the statement incorrect.

_________1. In buying live poultry, choose the one which is free from bruises or blisters and broken
bones

_________2. Drawn poultry is available either chilled or frozen with all the bones removed.
_________3. The poultry that are dressed, drawn and processed for cooking are dressed poultry.
_________4. When poultry are sold in the market, while in cage they are live poultry.
_________5.Halve cuts of poultry are cut into quarter.
_________6. Drumstick is the upper portion pf the leg quarter.
_________7. The thigh is the portion of the chicken leg above the knee joint.
_________8. The drumstick and leg consist the whole leg og poultry.
_________9. The breast cut of chicken does not include the wings and back portion.
________10. The drumette,midsection, and tip are parts of the chicken wings.
________11. Boiling is detrimental to overall quality of food.
________12. Tenderize the tough portion of poultry by prolonged exposure to moist heat>
________13. Searing is done before roasting, braising, or stewing>
________14. Sauces, herbs and varieties of vegetables served as accompaniments to poultry dishes.
________15. Deep frying is using less oil in cooking poultry dishes.

Old tom capon boneless chicken

II. Identify the following. Choose the answer from the box below.
poultry old goose dressed chicken

________1. A surgically unsexed male chicken.

________2. The general term for all domestic birds.
________3. The breeding stock of turkey.
________4. Goose that is more than 6 months old.
________5. Dressed and drawn chicken with all the bones removed.