SS1 Second Term Catering Practice Lesson Note – Study Food and Food Commodities II

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Week Three (3) 

Topic:  Study Food of food commodities

Sub Topic 1: Types, food value, uses of poultry and eggs

Sub Topic 2: Types, food value and uses of dairy products

Types, food value, and uses of Poultry and eggs

Poultry is the name given to domestic birds specially bred to be eaten and for their eggs.

The category includes birds, suitable for food such as fowls, guinea fowl, turkeys, ducks and pigeons. The flesh of poultry is more digestible than meat (composition being similar) because they’re only a little fat, which is found beneath the skin and around the internal organs.  Poultry flesh can be classified into: white meat and dark meat. White meat is derived from the breast and wings of the bird and is more digestible than the dark meat and of coarser fibers because of the great muscular activities of the legs.

Types of Chicken

1. Spring chicken(poussin) – aged 4-6 weeks
2. Broiler chicken- 3-4 month. They provide soft meat which could be fried, grilled or wasted to provide soft juicy meat.
3. Cockerels and old layers- provide tough meat which can be prepared by stewing or to prepare soup, which should be simmered to make meat tender.
4. Capons: specially bred, fattened cock birds used for roasting.
5. Old hens: used for stocks and soups.

Food Value of poultry

• Protein: like meat, poultry flesh is rich in protein of good quality. It is first class that contains all the essentials amino acids.
• Fats: poultry has little fats, but the fats lie under the skin and around the giblets.
• Vitamins: poultry has small quantity of B- Complex vitamins but less in Nicotinic acid around the legs of the birds than the breast.
• Water: poultry meat virtually contains water.
• Mineral salt: the flesh of poultry contains iron and phosphorus.

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