MS. TRACY KIETH MARIE S.
PANIZA, LPT
TLE Demonstration Teacher
CLASSROOM
RULES
L Listen when the teacher is
speaking
R Respect your classmates
and teacher
N No shouting and bullying
inside the classroom
REVIEW
TIME!!!
Let’s
Warm UP!
Classification &
Selecting and
Purchasing
Poultry and Games
Objectives:
1. Define the poultry and game.
2. Identify different kinds of poultry and
game.
3. Value the importance of selecting and
purchasing poultry and game.
Classification Poultry and Games
Chickens and other poultry may
be divided into classes which are
essentially of the same physical
characteristics associated with age,
sex, live weight and/or breed.
Classification Poultry and Games
Broiler or Hen or Stewing
1 5
Fryer Chicken
2
2 Roaster 6 Cock or Rooster
3 Capon 7 Jumbo Broiler
4 Stag 8 Other Poultry
1 BROILER OR FRYER
A broiler or fryer is young
chicken, usually 9 to 12
weeks of age, of either sex,
is tender-meat with soft,
pliable, smooth-textured
skin.
2 ROASTER
A roaster is
usually 5 to 6
months of age.
3 CAPON
A capon is a surgically
desexed male chicken
usually under 8 months of
age.
4 STAG
A stag is a male chicken,
usually under 10 months of
age, with coarse skin, with
somewhat toughened and
darkened flesh.
5 HEN OR STEWING CHICKEN
It is a mature female
chicken which is usually
more than 10 months of
age. It can also be a culled
layer.
6 JUMBO BROILER
This is a large chicken about
4 kg. dressed weight which
are on sale especially during
the Christmas holiday.
7 OTHER POULTRY
Peking Duck - This is a breed of duck
that originated from China and is
noted for its tender and flavorful meat.
Duck/ Itik – available and
popular in many towns of
Rizal as fried itik.
7 OTHER POULTRY
Squab- This is a young
immature pigeon of either
sex and has extra tender
meat.
Selecting and Purchasing
Poultry and Games
Poultry consumption in the Philippines
has increased remarkably in the last
decade.
Selecting and Purchasing
Poultry and Games
1 Live Poultry
2
4 Ready-to-Cook
2 Whole Poultry
5 Poultry Parts
3 Dressed Poultry
1 LIVE POULTRY
• It has clear eyes.
• A young chicken has fine
and soft feet. If it is old,
the feet are thick and scaly.
1 LIVE POULTRY
• The bone at the tip of the
breast is soft in younger
chicken and thick in older
one.
• Small feathers indicate
that the chicken is young.
2 WHOLE POULTRY
These are slaughtered birds
that have been bled and de-
feathered.
• Their head, feet and viscera
are still intact.
2 WHOLE POULTRY
• They are clean, well fleshed.
• They have moderate fat
coverings.
• They are free from
pinfeathers and show no
cuts, scars or missing skin.
3 DRESSED POULTRY
These are slaughtered birds
that have been bled, de-
feathered, and the visceral
organs are removed.
• The skin is smooth and
yellow in color
3 DRESSED POULTRY
• The breast is plump
• The thighs are well-
developed
• It has no objectionable odor
• It is heavy and the skin is
not watery
4 READY-TO-COOK
The dressed birds may be cut up and
marinated or seasoned
5 POULTRY PARTS
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:
5 POULTRY PARTS
A. Dark Meat –
drumsticks, thighs,
wings, neck, backs, and
rib cage
5 POULTRY PARTS
B. White Meat – Breasts
C. Giblets– Gizzard
and Heart
ACTIVITY
TIME!!!
QUESTION NO. 1
It is a large chicken about 4 kg. dressed
weight which are on sale especially
during the Christmas holiday.
ANSWER: JUMBO BROILER
QUESTION NO. 2
It refers to several kinds of fowl that
are used as food usually domesticated
raised mainly for meat and/or eggs.
ANSWER: POULTRY
QUESTION NO. 3
This is a breed of duck that originated
from China and is noted for its tender
and flavorful meat
ANSWER: PEKING DUCK
QUESTION NO. 4
These types of poultry are slaughtered
birds that have been bled, de-
feathered, and the visceral organs are
removed.
ANSWER: DRESSED POULTRY
QUESTION NO. 5
It is young chicken, usually 9 to 12
weeks of age, of either sex, is tender-
meat with soft, pliable, smooth-
textured skin.
ANSWER: BROILER OR FRYER
Classification &
Selecting and
Purchasing
Poultry and Games
QUIZ
TIME!!!
ASSIGNMENT:
In ½ crosswise, write
the different poultry
parts that are commonly
available in the market.
THANK YOU
FOR LISTENING!!!
