selecting poultry

SELECTING AND PURCHASING POULTRY

AND GAMESLESSON 1

LET US STUDY!GAMES

*birds that are hunted for food

DRESSED

*slaughtered birds that have been bled, de feathered, and the organs are removed.

PLUMP

*rounded in form

PHEASANT

*long tailed domesticated bird

POULTRY

*several kinds of fowls that are used as food

CLASSIFICATION OF POULTRY AND GAMES

BIRDS*CHICKEN

*DUCK

*TURKEY

*GOOSE

*QUAIL

*PIGEON

*FOWL

*WILD DUCK

*PHEASANT

USES- MEAT, EGG

- MEAT, EGG, FEATHERS

-MEAT

- MEAT, FEATHER, EGGS

- MEAT, EGGS

- MEAT

-MEAT

-MEAT, FEATHERS

-MEAT

SELECTING GOOD QUALITY POULTRY AND GAME

LIVE POULTRY*clear eyes

*young chicken has fine and soft feet, the old one has thick and scaly feet

*the bone at the tip of breast is soft in the young chicken, thick in the old chicken

*small feathers indicate that the chicken is young

WHOLE POULTRY*head, feet, and viscera are still intact

*clean, well fleshed

*moderate fat covering

*free from pinfeathers and show no cuts, scars and missing skin

SELECTING GOOD QUALITY POULTRY AND GAMEDRESSED POULTRY*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

POULTRY PARTS

A. Dark meat

B. White meat

C. Variety meat

BROILER

ROASTER

CAPON

STAG

HEN

COCK OR ROOSTE

R

JUMBO BROILER

PECKING DUCK

DUCK

SQUAB