Preparing and Cooking Poultry (Poultry, Steps in Slaughtering Chicken)

Question 1

One of the most popular food items all over the world is poultry, specifically chicken prepared in various ways according to ___, as dictated by the culture and history of a country.

Answer 1

National Preferences or Taste

Question 2

The group domesticated fowls used as food. It includes chicken, turkey, duck, pigeon, and quails. (Birds that are hunted and used as foods are called “games”.)

Answer 2

Poultry

Question 3

The most consumed of all poultry. The most domesticated and easier to raise. Like meat, it is an excellent source of protein.

Answer 3

Chicken

Question 4

Chicken has ___, ___, and traces of fats, vitamins, and minerals.

Answer 4

22.6% protein, 76.3% water

Question 5

One of the most profitable business just like livestock.

Answer 5

Poultry farming

Question 6

Chicken consists of:

Answer 6

Dark Muscles and White Muscles

Question 7

It is found in the parts which are always used. It includes legs, thighs, wings, neck, and ribcage. It is richer in fat, have more connective tissues, and have higher riboflavin and myoglobin content.

Answer 7

Dark Muscles

Question 8

It is mainly found in the breast.

Answer 8

White Muscles

Question 9

Why do most people prefer dark meat than white meat?

Answer 9

Dark meat is tastier and juicier.

Question 10

Variety meats on the other hand include internal organs like:

Answer 10

gizzard, liver, kidney, heart

Question 11

The first step in slaughtering chicken.

Answer 11

Slaughtering and bleeding

Question 12

Why should the chicken starve one day before slaughtering?

Answer 12

To allow easier removal of entrails and improve the flavor and tenderness of the meat.

Question 13

How is slaughtering performed at home and in the community process?

Answer 13

Slaughtering is performed by slitting the jugular vein in the chicken’s throat with a sharp knife.

The chicken lies on its side with its feet firmly pressed down.

The blood that flows from the vein is caught in a bowl for about 2 to 3 minutes.

Question 14

How is slaughtering performed in factories selling dressed chicken?

Answer 14

The live chickens are shackled and electrically hanged on hooks with their feet bound.

A monorail moves the chicken as workers remove the feather on the part of the neck where the slit of the jugular vein is made.

The blood is caught on a large stainless receptacle immediately below the hanging chickens.

Question 15

What is the second step in slaughtering chicken?

Answer 15

Scalding

Question 16

The bled chicken is dropped in hot water (about _°C) for __ to __ seconds depending on the size of the bird.

Answer 16

30°C | 30 to 60 seconds

Question 17

After the bled chicken is dropped in hot water, it is placed on a __ to remove its feathers.

Answer 17

working table

Question 18

In factories, the bled chickens are scalded on a large sink filled with hot water (_°C) for ___.

Answer 18

60°C | less than a minute

Question 19

Why should the temperature of the water remain constant throughout?

Answer 19

To ensure that the temperature prevents the discoloration and tearing of skin.

Question 19

Why should the temperature of the water remain constant throughout?

Answer 19

To ensure that the temperature prevents the discoloration and tearing of skin.

Question 20

What is the third step in slaughtering chicken?

Answer 20

Defeathering

Question 21

When scalded chickens are laid on the working table, ___ starts.

Answer 21

removal of the chicken feathers

Question 22

The process of defeathering include:

Answer 22

picking the big feather and rubbing on the body to remove the tiny feathers

Question 23

When the chicken is completely removed of all feathers, which is now called “___”, it is then cleaned thoroughly.

Answer 23

dressed chicken

Question 24

What is the fourth step in slaughtering chicken?

Answer 24

Eviscerations

Question 25

How is eviscerations performed at home?

Answer 25

The chicken is rinsed thoroughly.
Then slitting the abdominal cavity, the entrails are removed.

Question 26

How is eviscerations performed in factories?

Answer 26

The defeathered chickens are placed on a big sink submerged with water and rinsed clean.
Then they are hanged again.
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Question 26

How is eviscerations performed in factories?

Answer 26

The defeathered chickens are placed on a big sink submerged with water and rinsed clean.
Then they are hanged again.
As the monorail moves, one worker slits the abdominal cavity, the next worker removes the entire entrails and at the end side of the monorail, another worker removes the chicken on the hooks and drops these on a pool of clean water where they are cleaned inside and out.
They are then placed on slotted completely cleaned, then placed on slotted plastic boxes and transported to walk-in freezers for quick-freezing.