COOKERY

COOKERY MODULE 15: Poultry Product

Subject Teacher: Mr. Paolo Lajom
Lesson Description: This module deals with the knowledge, skills, and attitude required in selecting, preparing,
cooking, plating/presenting, and storing poultry and game.
Objective:

After the discussion, students will be able to:

1. Determine the kinds of Poultry Product

2. Differentiate the types of poultry product
3. Identify the ways of preparation and cooking process of poultry product.

Introduction

Poultry meat and eggs are excellent sources of protein and other nutrients, but the production of food products
from any animal always carries the risk of food-borne pathogens. While all poultry producers make every effort
to produce as 'clean' a product as possible it is important that consumers follow proper food handling guidelines.

While chickens are the most recognized source of poultry meat and
eggs, other poultry species can also provide these products. Ducks
can be raised for either meat or eggs just as there are chicken broilers
and egg layers. Turkeys and geese are typically raised only for meat
production. Game birds (pheasants, chukars, guinea fowl, etc.) can be
raised for slaughter or for release into hunting preserves.

POULTRY AND GAME

 POULTRY includes all domestic birds suitable for food except pigeons and

 squab. Examples: chicken, fowl, turkey, duck, goose, etc. The game
includes such birds and animals suitable for food as are pursued and
taken in fields and forests. Examples: quail, partridge, wild duck,
plover, deer, etc.

 The flesh of chicken, fowl, and turkey has much shorter fiber than
that of ruminating animals, and is not intermingled with fat,—the fat
always being found in layers directly under the skin, and
surrounding the intestines. Chicken, fowl, and turkey are nutritious,
and chicken is especially easy to digest. The white meat found on the breast and wing is more readily
digested than the dark meat. The legs, on account of constant motion, are of a coarser fiber and darker
color.

 The flesh of game, with the exception of wild duck and wild
geese, is tender, contains less fat than poultry, is of fine though
strong flavor, and easy of digestion. Game meat is usually of
dark color, partridge, and quail being exceptions, and is
usually cooked rare. Venison, the flesh of deer, is short-fibred,
dark-colored, highly savored, tender, and easy of digestion; being highly savored, it often disagrees with
those of weak digestion.

Selecting and Purchasing of Poultry and Game

Poultry consumption in the Philippines has increased markedly in the last

decade. This is evident in the popularity of chicken dishes in restaurants all
over the country.
Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck,
pigeons, and quails. These are usually domesticated raised mainly for meat and/or eggs. Birds such as smites
that are hunted for food are games.

Chickens and other poultry may be divided into classes that are essential of the same physical characteristics
associated with age, sex, live weight, and/or breed.

Classification of Poultry and Games

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

 Broiler or fryer. A broiler or fryer is a young chicken, usually, 9 to 12

weeks ofage, of either sex, is tender-meated with soft, pliable, smooth-
textured skin.
 Roaster. A roaster is usually 5 to 6 months of age.
 Capon. A capon is a surgically desexed male chicken usually under 8
months of age.
 Stag. A stag is a male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.

 Hen or Stewing chicken. Mature female chicken which is usually more than 10
months of age. It can also be a culled layer.
 Cock or Rooster. It is a mature male chicken with coarse skin, toughened and
darkened meat, and a hardened breastbone tip.
 Jumbo Broiler. This is a large chicken of about 4 kg. the dressed weight
which is on sale especially during the Christmas holiday.

Other 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.

Selecting Good Quality Poultry and game

1. Live Poultry

 has clear eyes

 a young chicken has fine and soft feet. If it is old, the feet are
thick and scaly.
 the bone at the tip of the breast is soft in younger chicken and thick in older chicken.
 small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.

 Their head, feet, and viscera are still intact.

 They should be clean, well fleshed.
 They have a moderate-fat covering.
 They are free from pinfeathers 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.

 skin must be smooth and yellow in color

 breast must be plump
 thighs are well-developed
 no objectionable odor
 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:

 dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
 white meat – breasts
 giblets – gizzard and heart

Cookery Methods and Preparation Techniques

 As has been discussed in your previous lesson, different forms of poultry are available in the market.
 Poultry is cooked to improve its palatability and tenderness and to destroy any bacteria or parasites
present. Poultry should always be prepared properly and cooked thoroughly

 Live poultry should be healthy, alert, and well-feathered. Avoid poultry that has bruises, blisters, and
broken bones.
 Whole poultry Though not alive, the criteria for selecting live poultry also apply to whole poultry.
 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.
 Drawn poultry These are dressed poultry that has been chilled or frozen. They are usually available in
groceries.

Ready-to cook

These are poultry parts such as wings, breasts, thighs, or drumsticks which have been separately packed in a
single container and frozen or chilled.

Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the
product. Mature birds are best cooked using moist heat. Dry heat is suitable
for young birds.

2. The best cooking temperature for poultry is at low to moderate heat.

This temperature range produces a more flavorful and tender product. This
also minimizes nutrient loss and shrinkage of meat.

3. To prevent the risk of microbial contamination, the stuffing of turkey

and chickens should be done immediately before roasting. It is best not to fill the cavity completely as this will
prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry
should be eaten immediately or refrigerated if not consumed. Leftover
stuffing should be stored separately to prevent contamination.

5. Because poultry meat is pale-colored, it is best to employ dry heat

cooking with fat for a brown color.

6. When roasting chicken, cuts should be placed with the breast-side down to
produce a juicier and more tender product.

7. To improve the palatability of lean poultry meat, basting can be done.

POULTRY COOKERY

Poultry, like meat, maybe cooked by either dry or moist heat method. The choice of method depends mainly
upon the age of the bird instead of the location of the part in the carcass as in the case of meats. Fat content
should also be taken into consideration.

1. Moist Heat Method

As discussed earlier in this lesson, chickens is categorized into classes. All classes of chicken and other poultry
for that matter may be cooked by moist-heat cookery. Common Filipino dishes are tinola, sinampalukang
manok, manok na pinaupo, and relyeno.

2. Dry Heat Method

The dry method is usually reserved for young tender Poultry. The poultry class of these
chickens is specially termed “broilers and fryers” Somewhat older but still immature birds
such as capons and roasters are also suitable for roasting. They are still tender but have
more fat than the broilers or fryers.

Older birds need to be tenderized by moist cooking prior to dry heat cooking One point to
remember in poultry cookery; moist heat cookery may be applied to all classes and kinds
of poultry but dry heat cookery is reserved for tender birds.

Presenting Poultry Dishes

The way food is presented affects a person‘s perception of how it will taste. People
instinctively reject bruised apples and browned bananas, and recognize well-marbled beef
and perfectly ripe produce. Prepared dishes work in the same manner. The perfect dish
includes food that tastes as good as it looks. Much of the artistry of cooking comes after
the food has been cooked and it is time to transfer it from pot to plate. Here, chefs rise
above cooks as they arrange the different components on plate-like interior designers place
furniture to create culinary masterpieces. The home chef faces similar circumstances on a
nightly basis. Whether you‘re entertaining, preparing a special meal, or jazzing up an old
favorite, these food presentation tips will set your dishes apart from the crowd.
Plating the Food

 Plating is the act of arranging the meal on the individual plate immediately
before it‘s served. The presentation should look natural. It should feel as
though everything that is on the plate is meant to be should feel as though
everything that is on the plate is meant to be exactly where it is. Try to
strike a balance between having enough food on the plate to convey
hospitality without overcrowding the plate—and potentially offending your
guest. Try to leave one-third of the plate empty, and plate your dish
immediately before you serve it. It goes without saying that hot food should be hot and cold food should
be cold; always check the temperature of your food before you serve it to a guest. After you have put the
food on the plate, check to see that the plate is clean. Plate edges should be especially immaculate. Clean
spills or sauces away with a moistened clean sponge or paper towel.

Storing Poultry and Game

 Poultry may be frozen whole, in halves, cut into pieces, or parts after they
are dressed. Parts can be packed separately, ready to cook, or for easy meal
preparation and thawing.

Handling and Storage of Poultry

 Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the
market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should
be lightly covered with waxed paper, placed in shallow utensils, and stored in a cold part of the
refrigerator near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible,
covered to prevent drying, and refrigerated. Removing the bones saves space. Frozen poultry must be
kept in the freezing unit until it is thawed for cooking.

Storage Time for Poultry and Game

Product Refrigerator (35-40oF) Freezer ( 0oF)

Chicken and turkey (Whole) 1 – 2 days 12 months

Chicken (pieces) 1 – 2 days 9 months

Turkey ( pieces ) 1 – 2 days 6 months

Duck and Goose ( whole ) 1 – 2 days 6 months

Giblets 1 – 2 days 3 – 4 months

Wild duck, pheasant. Goose( whole) 1 – 2 days 6 months

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-

vapor proof film, foil, or paper and then frozen at -170oC (0oF) or lower. Although
there are no abrupt changes in quality during the first few months of poultry storage,
it has always been a good practice to use these chickens first which have been in
storage longest, and those with the torn wrapper.

It is not recommended to refreeze poultry after it has been thawed. Freezing and
thawing release fluids called drip and the chances of bacterial spoilage are increased.

When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to rehydrate.
Immediately cook the thawed meat since bacterial growth is rapid upon thawing. Slow thawing may be effected
by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running tap water for
½ to 1 hour. In both cases in their original wrap. However, frozen poultry or any other market forms of poultry
should not be allowed to thaw or soak in a bowl of water because of the possible bacterial build.
 COOKERY 12

NAME: ____________________________________
SECTION: _________________________________
INSTRUCTION: Answer the following. Give the data needed to each number.
Enumerate the following: (20 points)

- Kinds of Chicken
- Other Poultry Products
- Poultry Parts
- Cooking Poultry and game

ACTIVITY :
Prepare 1 poultry Dish (except fried chicken). Video yourself while preparing and cooking the said
dish. Send your video recording to [email protected]