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Poultry Dish Preparation Guide

The document discusses poultry, defining it as birds used for food, including chicken, turkey, and quail, which provide essential proteins. It categorizes poultry into white-meat and dark-meat types, detailing various examples and their weights. Additionally, it outlines market forms of poultry, such as live, whole, dressed, and ready-to-cook options.

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6 views14 pages

Poultry Dish Preparation Guide

The document discusses poultry, defining it as birds used for food, including chicken, turkey, and quail, which provide essential proteins. It categorizes poultry into white-meat and dark-meat types, detailing various examples and their weights. Additionally, it outlines market forms of poultry, such as live, whole, dressed, and ready-to-cook options.

Uploaded by

paustrian2
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© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Unit VIII

Poultry Dish Preparation

Ms. Christine A.
Caraig
Lesson 1: Poultry Dishes in
Culinary Arts

Learning objectives:
1. Appreciate the importance of
poultry in the diet.
2. Recognize the kinds and
market forms of poultry.
What is poultry?
Poultry refers to birds that are utilized as food,
which includes chicken, turkey, pigeon and quails.
Their meat and eggs are good sources of proteins.
Kinds of Poultry
There are various kinds of poultry
domesticated for human consumption.
Poultry is classified into two the white-
meat poultry and the dark- meat
poultry. The color of the poultry is the
result from its blood content and flesh color.
White meat poultry
a. Broiler (poussin)- very small young
chicken
b. Fryer- also known as “griller”
refers to a hen or a cock

c. Roaster- specially raised


hen weighing about
1,800 grams

d. Capon- refers to a
castrated cock and
specially fed poultry
known as “cockerel”
e. Fowl- refers to a
fully-grown hen

f. Young turkey- usually


weighs about 2 to 3
kilograms.
g. Turkey hen-
weighs about 6
kilograms.

h. Tom turkey- weighs


about 12 kilograms
Dark meat poultry
a. guinea fowl- weigh about
900 to 1,300 grams.

b. duckling- weighs


1,300 to 1,700 grams

c. duck- weigh up to 6


kilograms
[Link] goose- weigh
about 4 to 6 kilograms

e. pigeon- weighs


about 300 to 600 grams
Market forms of poultry

Live poultry- only marketed for special


purposes. Live poultry should be
healthy and well-feathered.
Market forms of poultry

Whole
chicken or
galantina- is
a slaughtered
poultry that
has been bled
and
defeathered
but its head,
Market forms of poultry
Dressed
poultry-
common
market form of
poultry. It is a
slaughtered
bird that has
been bled and
defeathered.
Market forms of poultry
Ready-to- cook poultry- dressed
and cut into pieces. Supermarket sell
marinated or seasoned poultry cuts
that are ready to be cooked.
Marinated or seasoned poultry cuts
that are ready to be cooked.

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