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    Market Forms of Poultry

    Uploaded by

    Faith Jinjie Culimay
    The document identifies 7 forms of poultry: live poultry, whole poultry, dressed poultry, poultry cuts, drawn poultry, ready-to-cook poultry, and precooked poultry. It provides details on identifying characteristics and processing for each form. The document instructs students to draw and label the different chicken cuts.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Market Forms of Poultry

    Uploaded by

    Faith Jinjie Culimay
    253 views10 pages
    The document identifies 7 forms of poultry: live poultry, whole poultry, dressed poultry, poultry cuts, drawn poultry, ready-to-cook poultry, and precooked poultry. It provides details on identifying characteristics and processing for each form. The document instructs students to draw and label the different chicken cuts.

    Original Description:

    ese

    Original Title

    6.-MARKET-FORMS-OF-POULTRY

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    The document identifies 7 forms of poultry: live poultry, whole poultry, dressed poultry, poultry cuts, drawn poultry, ready-to-cook poultry, and precooked poultry. It provides details on identifying characteristics and processing for each form. The document instructs students to draw and label the different chicken cuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    253 views10 pages

    Market Forms of Poultry

    Uploaded by

    Faith Jinjie Culimay
    The document identifies 7 forms of poultry: live poultry, whole poultry, dressed poultry, poultry cuts, drawn poultry, ready-to-cook poultry, and precooked poultry. It provides details on identifying characteristics and processing for each form. The document instructs students to draw and label the different chicken cuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 10

    MARKET

    FORMS OF
    POULTRY
    OBJECTIVES
    •Identify the market
    forms of poultry.
    •Draw and label the
    different poultry cuts.
    1. LIVE POULTRY
    It has clear eyes. The bone at the tip
    of the breast is soft
    in younger chicken
    and thick in older
    one.
    A young chicken has
    fine and soft feet. If Small feathers
    it is old, the feet are indicate that the
    thick and scaly. chicken is young.
    2. WHOLE POULTRY
    Their head, feet and viscera are still intact.

    They are clean, well fleshed.

    They have moderate fat coverings.

    They are free from pin feathers and show


    no cuts, scars or missing skin. These are slaughtered birds
    that have been bled and
    de- feathered.
    3. DRESSED POULTRY
    The skin is smooth and yellow in color

    The breast is plump

    The thighs are well-developed

    It has no objectionable odor

    It is heavy and the skin is not watery These are slaughtered birds that have
    been bled, de- feathered, and the
    visceral organs are removed.
    4. POULTRY CUTS
    Several pieces of a single poultry part
    are usually packed in one carton,
    wrapped and chilled or frozen.

    The various poultry parts are divided


    into any of the following:
    a. DARK MEAT – drumsticks, thighs,
    wings, neck, backs, and rib cage
    b. WHITE MEAT – breasts
    c. GIBLETS – gizzard and heart
    5. DRAWN POULTRY
    These are dressed
    poultry that have
    been chilled or
    frozen. They are
    usually available in
    groceries.
    6. READY-TO-COOK

    The dressed birds


    may be cut up and
    marinated or
    seasoned.
    7. PRECOOKED
    ASSIGNMENT
    Draw and label the
    different cuts of a
    chicken. Use short bond
    paper, with 1” margin in
    all sides.

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