Stock – is a clear, flavored liquid that freezes well.
Sauce – do not freeze well and should be made in amounts needed on the
day of production.
Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
Poultry – refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, pigeon, and quail.
Indentify varieties of poultry and game
Poultry: Chicken, Duck, Quail, Baby chicken (poussin), Squab, (pigeon).
Game – are animals hunted for food such as smites.
Indentify varieties of poultry and game
Game: Crocodile‚ Wild duck‚ Snake‚ Emu‚ Pig‚ Other wild meats.
PREPARATION OF POULTRY FOR COOKING
1. Slaughter and bleeding- the killing of animals for food.
2. Scalding- immerse(something) briefly in boiling water for various
purposes, removal of skin.
3. Defeathering- removing of feather.
4. Evisceration- removing of viscera or internal organs.
5. Deboning- removing of bones.
Chickens and other poultry may be divided into classes which are
essentially of the same physical characteristics associated with age, sex, live
weight and/or breed.
1. Broiler or Fryer- is young chicken, usually 9 to 12 weeks of age.
2. Roaster- A roaster is usually 5 to 6 months of age.
3. Capon- is a surgically desexed male chicken usually under 8 months of
age.
4. 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- 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- is a mature male chicken with coarse skin, toughened
and darkened meat and hardened breastbone tip.
7. Jumbo Broiler- is a large chicken about 4 kg. dressed weight which are
on sale especially during the Christmas holiday.
Market Form – are the items usually seen or available in the market or
grocery.
Poultry - refers to several kinds of fowl that are used as food and the terms
includes:
Chicken, Pigeon, Duck, Turkey, Quail
They are feathered animals raised for the table for human
consumption.
MARKET FORMS OF POULTRY
1. LIVE POULTRY – Live poultry are those that are still in cages.
2. WHOLE POULTRY – the criteria for selecting live poultry also apply to
whole poultry.
3. DRESSED POULTRY – This is the most available poultry in the market.
Slaughtered poultry with the head, feet, blood and feathers removed but
with viscera intact.
4. DRAWN – These are dressed poultry with visceral organs, feet and head
removed.
5. READY-TO-COOK – These are poultry parts such as wings, breast, thighs
or drumsticks in a single container and frozen.
Different Cuts of Poultry
(breast, wing, thigh, leg with thigh, drumstick)
1. Whole Chicken – are marketed either fresh or frozen.
2. Halves – bird is split from front to back through the backbone and
keel to produce 2 halves of approximately equal weight.
3.Breast Quarters Halves – which include the wing. Including
portions of the back, is all white meat.
4. Split Breast – breast quarter with the wing removed.
5. Split Breast without Back – breast quarter with wing and back
portion removed.
6. Boneless, Skinless Breast – split breast, skinned and deboned.
7. 8-Piece Cut The whole bird – 2 breast halves with ribs and
back portion, 2 wings, 2 thighs with back portion and 2 drumsticks.
8. Whole Chicken Wing – all-white meat portion composed of
three sections: the drumette, midsection, and tip.
9. Wing Drummettes– the first section between the shoulder and
the elbow.
10. Wing Mid-Section with Tip – the flat center section and the
flipper (wing tip).
11. Wing Mid-Section – the section between the elbow and the
tip, sometimes called the wing flat or mid- joint
12. Whole Chicken Leg – whole chicken leg is the drumstick-thigh
combination.
13. Thigh – is the portion of the leg above the knee joint.
14. Drumsticks – include the lower portion of the leg quarter (the
portion between the knee joint and the hock).
Food spoilage is the process where a food product becomes unsuitable to
ingest by the consumer.
Food contamination refers to foods that are spoiled or tainted because
they either contain microorganisms, such as bacteria or parasites, or toxic
substances that make them unfit for consumption.
The common causes of food contamination and food spoilage are
the following:
• Failure to properly refrigerate food
• Failure to thoroughly heat or cook food
• Infected employees/workers because of poor personal hygiene practices
• Foods prepared a day or more before they are served
• Raw, contaminated ingredients incorporated into foods that receive no
further cooking
• Cross-contamination of cooked foods through improperly cleaned
equipment
• Failure to reheat foods to temperature that kills bacteria
• Prolonged exposure to temperatures favorable to bacterial growth
