Reporter no.

1
Aaliyah Nicole Carlobos
 Poultry –are feathered animals raised for the table for human
consumption. They are raised domestically and commercially.

 Is the general term for domestic bird including chickens, turkeys,

ducks, geese and game especially raised to be eaten for their meat
and eggs. It is classified according to breed, weight and age.

 GAME BIRDS are quails, pigeons, partridges, pheasants and wild

ducks. They are hunted in the field or forest and raised in captivity.
 Poultry and games are omnivores. They eat insects.

 Game includes such birds and animals suitable for food as are

pursued and taken in field and forest. Examples: quail, partridge,
wild duck, plover, deer, etc.
 is any animal hunted for food or not normally domesticated
 Kinds of Poultry
 1.CHICKEN – is the most common, popular
and largest group of poultry as to age or
degree of maturity.
 These are classified as:
Reporter no. 2
Nathan Nacion
PULLET
 Pullet
a baby chicken which is four to six weeks old and weighs mostly 1lb.
It is suitable for roasting and grilling
The term is only used for female chickens, young males 
are called cockerels.
Reporter no. 3
Karl Hermoso
Broiler
A young chicken usually 9 weeks old and weighs about 2
pounds. It has soft pliable, smooth skin and flexible
breastbone cartilage.
Broiler Fowl
An older chicken weighing 8 pounds and about 8
months old.
Provide meat suitable for stews or casseroles.
Reporter no. 4
Romanie Tejada
Vhon Aguilar
 CAPON
A surgically unsexed male chicken, weighing about 4 to 7
pounds with tender, flavorful and lots of white meat.
It is a more expensive poultry.

a male chicken that has had its sex organs removed to make it
grow big and fat.
Layer-or the bro-
hen
The laying hen is about
1 and ½ years old and
weighs 4 ½ to 6 pounds
Reporter no. 5
Cassandra Zarsadias
 Stag
A male chicken with
coarse skin, a
toughened and
darkened flesh and
hardened breastbone
cartilage. It is under
10 months of age and
weighs 3 to 6 pounds.
It is known as the
roaster.
Reporter no. 6
Aaron Cabides
Roasting
Chicken
It is eight weeks old
and weighs 3 to 4
pounds.
It is the best size for
family.
Reporter no. 7
Aldrin Vinarao
Briana Del Mundo
Philip Oliva
 Turkey

Turkeys are not readily available in the market. They

are classified into:
1)Fryer roaster
2)Young hen or young tom
3)Old hens or old toms
4)Yearlings
Classification of
Turkey

Fryer roaster

A young turkey which is 16

weeks old and weighs 4 to 8
pounds. It has tender meat, soft,
smooth textured skin and
flexible breastbone cartilage

Yearlings
-turkeys under 15 months of
age when marketed.
Classification of
Turkey
Young hen or young
tom
-weighs 12 to 16
pounds while young
tom is 12 to 30
pounds.
Old hens or old toms
-breeding stock of
turkey. It’s meat is
best used or picked for
casserole dishes.
Reporter no. 8
Aechille Azulis
Yana Barcos
Duck
Is a fatty bird that is best roasted. It
is marketed as duckling or young
duck.
BROILER DUCKLING OR FRYER
a young duck usually when 8 weeks of
age,with tender meat, soft bill and
windpipe.
Roaster Duckling
A young duck usually under 16 weeks
of age with tender meat and has bill
that is completely hardened and
windpipe that is easily dented.
Mature Duck or Old Duck
More than 6 months old, with tough
flesh, hardened bill, and windpipe.
Reporter no. 9
Jana Tejada
 Goose
Young goose or gosling weighs
from 4 to 10 pounds with
tender, fatty creamy white
flesh which becomes light
brown when cooked.
Mature or Old Goose is more
than 6 months old and weighs
10 to 18 pounds
CHICKEN TYPES
Reporter no. 10
Ella Nazal
 Preparing Poultry for Cooking

 1. SLAUGHTERING-
 is killing and bleeding the
poultry.
 2. SCALDING-
 the body of the poultry is
immersed in hot water
Reporter no. 11
Charles Tejano
 3.
Defeathering
or Plucking-
 is removing the
feather of
poultry.
Reporter no. 12
JL Relucio
 4. Eviscerating
 Is disembowelment or
removal of internal
organs of poultry. Feet
and head are also
removed.
 5. Deboning
 This is to remove the
bones from poultry meat
in preparation for
cooking.