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game dishes

Lesson Overview

  • Lesson 2 focuses on preparing poultry and game dishes.

Learning Objective

  • LO # 1: Perform Mise'en Place Selecting and Purchasing Poultry and Game

    • Poultry includes various fowl such as:

      • Chicken

      • Turkey

      • Duck

      • Pigeon

      • Quail

Classification of Poultry and Game

  • Main poultry types and their uses:

    • Chicken: Meat, eggs

    • Duck: Meat, eggs, feathers

    • Turkey: Meat

    • Goose: Meat, feathers, eggs

    • Quail: Meat, eggs

    • Pigeon: Meat

    • Guinea Fowl: Meat

    • Wild Duck: Meat, feathers

    • Pheasant: Meat

Types of Chickens and Other Poultry

  • Categories based on age, sex, and breed:

    1. Broiler or Fryer: Young, tender chicken (9-12 weeks).

    2. Roaster: Older chicken (5-6 months).

    3. Capon: Surgically desexed male chicken (under 8 months).

    4. Stag: Male chicken (under 10 months) with coarse skin.

    5. Hen or Stewing Chicken: Mature female chicken (>10 months).

    6. Cock or Rooster: Mature male chicken with toughened meat.

    7. Jumbo Broiler: Large chicken (approx. 4 kg) typically available during holidays.

Other Poultry Varieties

  • Peking Duck: Noted for tender meat, originated from China.

  • Duck (Itik): Popular dish in Rizal, often fried.

  • Squab: Young pigeon with tender meat.

Selecting Good Quality Poultry and Game

  • Types to consider:

    1. Live Poultry

    • Characteristics: clear eyes, soft feet, soft breast bone tips.

    1. Whole Poultry

    • Must have intact heads, feet, viscera; clean appearance.

    1. Dressed Poultry

    • Must be well-fleshed, smooth skin, no objectionable odor.

    1. Ready-to-Cook

    • Cut and marinated or seasoned poultry.

    1. Poultry Parts

    • Divided into dark (drumsticks, thighs) and white (breasts) meat, giblets included.

Nutritional Value of Poultry and Game

  • Poultry is high in protein (e.g., chicken has 22.6% protein).

  • Contains dark and white muscles:

    • Dark Muscles: Legs, thighs, wings; richer in fat and flavor.

    • White Muscles: Breast; less fat, often preferred for its lighter flavor.

  • Variety Meats: Includes gizzard, heart, kidneys, liver.

Preparation of Poultry for Cooking

  • Steps involved:

    1. Slaughter and Bleeding: Process of killing the animal.

    2. Scalding: Immerse in boiling water for skin removal.

    3. Defeathering: Removing feathers by plucking.

    4. Evisceration: Removal of internal organs.

    5. Deboning: Removing bones from meat.

Market Forms of Poultry

  1. Live Poultry: Healthy and alert.

  2. Whole Poultry: Criteria similar to live.

  3. Dressed Poultry: Head, feet, blood, feathers, and organs removed.

  4. Drawn Poultry: Chilled or frozen dressed poultry.

  5. Ready-to-Cook: Packed poultry parts (wings, thighs etc.).

Different Cuts of Poultry

  • Whole Chicken: Available fresh or frozen.

  • Halves: Split from front to back.

  • Breast Quarters: Includes wings; all white meat.

  • Split Breast: Wing removed.

  • Boneless, Skinless Breast: Skinned and deboned.

  • 8-Piece Cut: Whole bird cut into multiple parts.

  • Legs and Thighs: Separated as needed.

  • Giblets: Includes heart, liver, neck.