TLE LESSON 2 GRADE 10 THIRD QUARTER

Preparing Poultry and Game Dishes

True

Poultry, especially chicken, is one of the most popular food items worldwide, with its preparation varying based on national preferences, culture, and history. Advances in poultry farming, including improved growth rates, feed efficiency, and the development of better strains and breeds, have made chicken a primary source of protein globally.

True/Definition of Poultry

Poultry refers to domesticated fowls raised for food, including chicken, turkey, ducks, pigeons, and quails. Game birds, on the other hand, are hunted and used for food. Chicken is the most consumed and domesticated poultry, known for being easy to raise. It is a rich source of protein, containing 22.6% protein, 76.3% water, and small amounts of fats, vitamins, and minerals.

Chicken has two types of muscle:

• Dark muscles, found in parts that are used more frequently, such as the legs, thighs, wings, neck, and rib cage. These are higher in fat, contain more connective tissue, and are richer in riboflavin and myoglobin.

• White muscles, found mainly in the breast, are preferred by many due to their milder taste and leaner composition.

Heart

A small organ that pumps blood throughout the chicken’s body.

Brisket

The breast portion of the chicken, located at the front of the body.The breast portion of the chicken, located at the front of the body.

Wing

The upper limb of the chicken used for flight; it includes the drumette, wingette, and wing tip.

Thigh

The upper part of the leg, found between the body and the drumstick.

Liver

A soft organ that helps filter toxins and store nutrients in the chicken’s body.

Gizzard

A tough muscular organ that grinds and digests food, often containing small stones or grit.

Whole Leg

A complete leg cut that includes both the thigh and drumstick.

Leg

A part of the chicken used for movement; commonly refers to the drumstick portion.

Feet

The lower part of the leg with claws, often used for broth or soup because of its collagen content.

SLAUGHTERING AND BLEEDING

Before slaughtering, the chicken is not fed for one day to allow easier removal of entrails. This process also improves the flavor and tenderness of the meat.

Slaughtering involves slitting the jugular vein in the chicken's throat with a sharp knife. At home or in the community, the chicken lies on its side, and the blood is collected in a bowl for 2-3 minutes. In factories, chickens are shackled and hanged by their feet on hooks, where a monorail moves them while workers remove feathers. The blood is collected in a large stainless receptacle below the hanging chickens.

SCALDING

The bled chicken is immersed in hot water (about 60°C) for 30 to 60 seconds, depending on the bird's size. Afterward, the chicken is placed on a working table to remove its feathers. In factories, chickens are scalded in a large sink of hot water (60°C) for less than a minute. The water temperature must remain constant to prevent discoloration and tearing of the skin.

DEFEATHERING

After the chicken is scalded, it is laid on the working table for feather removal. In factories, workers wearing gloves quickly defeather the chickens by plucking the large feathers and rubbing the body to remove the smaller ones. Once all feathers are removed, the chicken, now called a dressed chicken, is thoroughly cleaned.

EVISCERATION

At home, the chicken is rinsed thoroughly, and after slitting the abdominal cavity, the entrails are removed. In the factory, defeathered chickens are placed in a large sink with water, submerged, and rinsed clean. They are then hanged again on hooks. As the monorail moves, one worker slits the abdominal cavity, another removes the entrails, and at the end of the monorail, another worker removes the chicken from the hooks and drops it in a pool of water for cleaning inside and out. Once completely cleaned, the chickens are placed in slotted plastic boxes and transported to walk-in freezers for quick freezing.

Live Poultry

when buying live poultry, select those that are alert, healthy, well-feathered, and well-formed.

Whole Poultry

this is poultry with all its parts intact but not alive.

Drawn Poultry

this is a slaughtered bird that has been bled and defeathered.

Poultry cuts

these are parts of the chicken that are cut and packed, then sold frozen or fresh. It includes necks, breasts, legs, thighs, and wings.

Frozen

this is a whole chicken or parts of a chicken that are packed and frozen, usually found in the frozen section of the supermarket.

Ready-to-Cook

this is a chicken that can be sold whole, split in halves, quartered without backbone, boned, cut to breast, boned half-breasts, turned chicken ham, or cut into tocino.

Precooked

these include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, and chicken relleno.