TLE Quarter 3 Lesson 1 Preparing Poultry and game dishes

Preparation of Poultry for Cooking

1. Slaughter and Bleeding: The chicken is not fed before slaughter to ensure quality meat.

2. Scalding: The poultry is immersed in hot water to help ease the removal of feathers.

3. Defeathering: After scalding, the feathers are removed from the bird.

4. Evisceration: The bird is rinsed, and the entrails are removed to prepare it for cooking.

Process Definition: A series of actions or steps taken to achieve a particular end, in this case, the preparation of poultry involves specific procedures that ensure the poultry is clean, safe, and ready for