Poultry Preparation, Grade 10: Kitchen Tools, Poultry Types and Market Forms (Part 1)
Explore “Kitchen Tools, Poultry Types and Market Forms” in this Poultry Preparation, Grade 10 lesson. Part 1 of the five-part series brings together the source material and lesson topics. Use the contents links to find a section, read the notes, and consult the complete original teaching slides below.
Lesson topics
- Tools and equipment used in preparing poultry dishes
- Kinds of Poultry
- Turkey Guineas
- Squabs Quail
- Patridges Pheasant
Contents
- Read the original document
- Tools and equipment used in preparing poultry dishes
- Kinds of Poultry
- Turkey Guineas
- Squabs Quail
- Patridges Pheasant
- Goose Ostrich
- Market Forms of Poultry
- Drawn Poultry – dressed poultry with the visceral organs, feet and head removed
- WHOLE CHICKEN
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Read the original source document
Poultry Production – Grade 10: original teaching slides for this study series.
Tools and equipment used in preparing poultry dishes
Tools and equipment used in preparing poultry dishes
Kinds of Poultry
Kinds of Poultry Chicken Ducks
Turkey Guineas
Turkey Guineas
Squabs Quail
Squabs Quail.
Patridges Pheasant
Patridges Pheasant
Goose Ostrich
Goose Ostrich
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Market Forms of Poultry
Market Forms of Poultry Live Poultry – When selecting live poultry choose those hat are alert, well feathered, and well formed Whole Poultry – Hunted birds, similar to the form of live poultry but no longer alive Dressed Poultry – These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed
Drawn Poultry – dressed poultry with the visceral organs, feet and head removed
Drawn Poultry – dressed poultry with the visceral organs, feet and head removed Ready to Cook – slaughtered birds that have been defeathered, visceral organs, feet, head removed ready for cooking. Poultry Parts – Several pieces of poultry parts is usually packed in one package
WHOLE CHICKEN
WHOLE CHICKEN Whole Chickens are marketed either fresh or frozen.
Review questions and answers
What are the key points about Market Forms of Poultry?
Market Forms of Poultry Live Poultry – When selecting live poultry choose those hat are alert, well feathered, and well formed Whole Poultry – Hunted birds, similar to the form of live poultry but no longer alive Dressed Poultry – These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed
What are the key points about Drawn Poultry – dressed poultry with the visceral organs, feet and head removed?
Drawn Poultry – dressed poultry with the visceral organs, feet and head removed Ready to Cook – slaughtered birds that have been defeathered, visceral organs, feet, head removed ready for cooking. Poultry Parts – Several pieces of poultry parts is usually packed in one package
More lessons from this document
- Poultry Production – Grade 10 — Part 1
- Poultry Production – Grade 10 — Part 2
- Poultry Production – Grade 10 — Part 3
- Poultry Production – Grade 10 — Part 4
- Poultry Production – Grade 10 — Part 5
Conclusion
The important points in Tools and equipment used in preparing poultry dishes should be reviewed alongside the definitions, examples and comparisons given above. Continue with the other four articles to cover the rest of the source material.