Greeting: Good morning everyone I’m And I will be going to discuss about poultry and some dishes

Okay so first what is poultry

So according to Britannica Poultry are domesticated birds kept by humans for the purpose of harvesting
useful animal products such as meat, eggs or feathers.

Domesticated bird: When we say domesticated bird type of bird kept in a farm or in a agricultural setting
for human consumption or for a product such meat, eggs

Pag aalaga: And sa pag aalaga ng poultry is may tinatawag tayong free range which mean malawak yung
farm and natural yung food na kinakain ng mga chicken

White meat: And when we say chicken it consider as white meat because the level of myoglobin that
responsible for meat color

And now lets move on to the types of poultry we have 7

so pag nasagutan niyo kong anong klase ng poultry yung nasa picture is may two points bawat sagot
niyo na tama.

and these are chicken, turkey, ducks, geese, pheasants, quails and Guineafowl

For the history

8 thousand years ago is meron na talagang mga domesticated chicken at sila yung tinatawag na Red
jungle fowl or the small pheasant of asia so ito mga kilalang manok panabong or yung native chicken

Originated siya sa Asia the nag spread to china and india

Market tips for buying chicken

Sa pag bili ng chicken meat may tatlo tayo na damat laging I consider and these are color, smell and
appearance actually madami siya but most common is sa public market tayo mimili kaya ito yung mg ana
pili ko na mas importante.

First is color once Nakita niyo na yellowish or grayish yung isang chicken meat

It means nagkaroon ng problem sa temperature during the transportation

Kasi kapag tinatransport yung meat is naka frozen siya and

once natunaw yung yelo nagiging fluid stain siya kaya nag iiba yung color ng meat.

And pag dating naman sa pagiging fresh ng chicken is dapat pinkish yung kulay niya

Next is the smell so once pag na amoy niyo na may asim or strong smell off odor like parang nabubulok
that’s the sign na hindi na safe bilhin yung meat na yun kasi possible reason is contamination.

And kapag fresh naman dapat little no scent meaning walang kakaibang amoy or normal lang yung amoy
niya as a chicken meat.
Last is appearance kapag slimy or sticky na yung meat is bukod sa hindi na fresh hindi na rin siya safe
kanin yung pagka slimy niya is hindi galing sa skin texture ng meat kundi dahil sa different condition like
temperature and storing

And kapag fresh naman dapat walang damages

Next is the proper storing of chicken meat

Raw poultry should be stored in a bowl or on a platter in the bottom of the refrigerator. Your
refrigerator temperature should be 38 degrees to 40 degrees F or lower.

So sa pag store ng fresh chicken dapat nasa bottom siya why bakit sa tingin niyo?

Fresh chicken 1-2 day and kapag cooked naman 3-4 days and home refrigeration niya.

Now lets talk about the five recipes

India, Japan, Britain, iran, korean

First is murgh makhani so this one is a simple version butter chicken na kilala sa india this is best severve
with Indian bread or you can also serve this with basmati rice.

Next is yakitori is from Japan this is a bite size pieces of chicken na ginrilled on skewers and coated in a
sweet and savory glaze

Next is chicken tikka masala

This one is originated from grate Britain ito yung rival ng mga Indian restaurant so bali minarinate lang
siya sa yougurt and other spices then ang based ng sauce niya is curry.

Next is joojeh kabob this recipe is famous in iran one of the most delicious grille dishes

So bali ang ginawa lang dito is minaride yung chicken with saffron, yogurt, lemon and other spices

Last is dak galbi

A Korean spicy chicken stir fry

Chopped chicken is marinated in a mix of spicy Korean sauce then stir fried with rice cakes, sweet
potatoes, green cabbage, and perilla leaves.

That’s all for poultry

Traditionally: Traditionally caustard is made with 4 ingredients such as egg yolks, cream, vanilla and sugar

Thickener: Then gumagamit din ng flour or stach as thickener para maaas mag hold yung texture pero
yung pag gamit ng thickener is optional lang based with traditional method.

Preparing:Then sa preparing pweding sa kalan or sa oven.

Stove: Pag sa kalan ka nag prepare ng custard is dapat continuous yung pag halo and naka low heat lang
para hndi maluto yung egg at hinfi maging scramble yung kalalabasan and isa din sa technique is iaangat
mo yung pan form the stove to control the temperature.

According to british food history the popularity of custard kicks in 17th century. Oven preparation is mas
nagging adavance and kilala that time isa sa mga sikat na custard preparation naginafamitan ng oven is
the cream brulee

Baked custard ofcourse ito yung ginagamitan ng oven but before ipasok sa oven is nilalagyan muna ng
water yung tray para maiwasan ma sunog

Stirred custed also known as soft custard or custard sauce

tirred while being cooked over low heat or in a double boiler to a smooth, creamy and thickened fluid
consistency.

What is a Frozen Custard? Frozen custard is a frozen dessert that contains milk, cream, sugar, flavorings,
and egg yolk. Like the U.S. regulation for ice cream, frozen custard is also required to have at least 10
percent milk fat, but also 1.4 percent egg yolks by weight.

Cream brulee- ang process nito is mag sstart ka sa cream I sisimmer mo then tska ka mag aadd ng other
ingredients and then I ttransfer mo siya sa ramekins then tska siya I bbake

Cream anglaise until mixture coats the back of a spoon.

Flan- pweding steam

Gelatin

8,000 years ago to both ancient Chinese and ancient Egyptian ang gelatin is ginagamit bilang isang
pang gamot at ginagamit din as a glue pandikit

Ang gelatin is gawa siya sa process animal bones, cartilage and skin then pwede din yung katawan ng
baka or ng fish