Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail. These are usually domesticated raised mainly for meat and/or eggs. Birds such as smites that are hunted for food are games.

Bird

Chicken
Duck
Turkey
Goose
Quail
Pigeon
Guinea fowl
Wild duck
Pheasant

Uses

Meat, eggs
Meat, eggs feathers
Meat
Meat, feather, eggs
Meat, eggs
Meat
Meat
Meat, feather
Meat

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Chicken - has white and dark meat and when prepared without skin has little fat

Duct - a dark meat bird ,commonly prepared in broiler or in roast

Balut - incubated duck's egg

Goose - a very fatty dark meat bird usually roasted

Guinea - a domesticated game bird. Has tender light and dark meat with little fat

Pheasant - most popular game bird in the United States. The meat is mildly flavored and the hen is tender than the cock

Pigeon - one of the oldest birds known to humans

Quail - most commonly available game bird related to the pheasants

Turkey - has white and dark meat and when prepared without its skin has little fat

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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.

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. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.

7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.

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Other Poultry

1. Peking duck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat.

2. Duck or Itik is available and popular in many towns of Rizal as fried itik.

3. Squab. This is a young immature pigeon of either sex and has extra tender meat.

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Selecting Good Quality Poultry and Game

Live Poultry

1. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older one.
d. 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.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.

3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed.
The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. 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:
	a. dark meat – drumsticks, thighs, wings, 			neck, backs, and rib cage
	b. white meat – breasts
	c. giblets – gizzard and heart

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Market forms of poultry

Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones.

Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole poultry.

Dressed poultry
This is the most available poultry form in the market. Dressed poultry are actually slaughtered poultry with the head, feet, blood, feathers and internal organs removed. Good quality dressed poultry should be free from slime, off-odors and discoloration.

Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually available in groceries.

Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.

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Whole Chicken
Whole Chickens are marketed either fresh or frozen.

Halves
The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.

Breast Quarters
Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.


Split Breast
A breast quarter with the wing removed.


Split Breast without Back
	A breast quarter with wing and back portion removed.


Boneless, Skinless Breast 	Split breast that has been skinned and deboned.


8-Piece Cut
The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.

Whole Chicken
Wing The whole chicken wing is an all-white meat portion composed of three sections; the drumette, midsection, and tip.


Wing Drummettes
The first section between the shoulder and the elbow.



Wing Mid-Section with Tip
The flat center section and the flipper (wing tip).


Wing Mid-Section
The section between the elbow and the tip, sometimes called the wing flat or mid-joint.


Whole Chicken Leg
The whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.



Boneless, Skinless Leg
Whole chicken leg with skin and bone removed.


Thigh
The thigh is the portion of the leg above the knee joint.


Boneless, Skinless Thigh
Thigh with skin and bone removed.


Drumsticks
Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).




Giblets
Includes heart, liver, and neck.



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Poultry Cookery

Poultry, like meat may be cooked by either dry or moist heat method. Fat content should also be taken into consideration.

1. Moist Heat Method

		All classes of chicken and other poultry for that matter may be cooked by moist-heat cookery. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo, and relyeno.

2. Dry Heat Method

The dry method is usually reserved for young tender poultry. The poultry class of these chickens is specially termed ―broilers and fryers.

Older birds need to be tenderized by moist cooking prior to dry heat cooking.

One point to remember in poultry cookery; moist heat cookery may be applied to all classes and kinds of poultry but dry heat cookery is reserved for tender birds.

Portion Control for Cooked Poultry and Game

How to Do Control Portion Sizes – Portion Control Secrets

		It‘s not always what you eat, but how much you eat - It‘s the size of your servings that really counts!
		Most of us tend to underestimate the amount of food we eat and tend to overestimate the recommended portion sizes for many foods. Almost everyone underestimates the amount of calories they consume, and people who weigh more do so, to a greater degree.


Portion:  A ―portion‖ is how much food you choose to eat at one time (breakfast, lunch, dinner, or snack), whether in a restaurant, from a package, or in your own kitchen. Portions can be bigger or smaller than the recommended food servings. There is no standard portion size and no single right or wrong portion size.

Serving:  A ―serving‖ size is the amount of food listed (and recommended) on a product‘s Nutrition Facts (panel of packaged food) or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines* for Americans. Sometimes, the portion size and serving size match; sometimes they do not. A serving is a standard amount used to help give advice about how much to eat, or to identify how many calories and nutrients are in a food.


How to Control Portion Sizes:

	Eating smaller portions of food is one of the easiest ways to cut back on calories—but it can also be one of the most challenging, with the current trend of super-sizing. How do you know a reasonable portion of food when you see it? Visualize the objects mentioned below when eating out, planning a meal, or grabbing a snack.

Factors to consider in presenting/plating poultry dishes

Types of service wares
Plating
Garnishing
Sauces
Accompaniments


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 Store Poultry and Game Bird

Techniques in Storing Poultry

	Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can be packed separately, ready to cook, or for easy meal preparation and thawing.


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Handling and Storage of Poultry

		Poultry spoils very quickly unless it is properly handled and stored. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit until it is thawed for cooking

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Freezing and Thawing Poultry

           To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil or paper and then frozen at -170ºC (0ºF) or lower. Although there are no abrupt changes in quality during the first few months of poultry storage, it has always been a good practice to use these chickens first which have been in storage longest and those with torn wrapper.

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Product

Chicken and turkey (Whole)
Chicken (pieces)
Turkey ( pieces )
Duck and Goose ( whole )
Giblets
Wild duck, pheasant. Goose ( whole)
Cooked poultry dishes
Canned poultry, opened


Refrigerator 35-40

1 – 2 days
1 – 2 days
1 – 2 days
1 – 2 days
1 – 2 days

1 – 2 days
2 – 4 days
1 day

Freezer

12 months
9 months
6 months
6 months
3 – 4 months

6 month
4 – 6 months
NR

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Safety Practices in Handling and Storing
Poultry and Game Products

How to Handle Chicken Safely
		Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen.

Basics for Handling Food Safely

 Shopping
 Storage
 Preparation
 Thawing
 Cooking
 Serving
 Leftovers
 Refreezing

	Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC! guidelines to keep food safe:

 Clean — Wash hands and surfaces often.
 Separate — Don't cross-contaminate.
 Cook — Cook to proper temperatures.
 Chill — Refrigerate promptly.