Grade. 

 Date. . 



EXERCISE 29 

 PREPARING DRESSED POULTRY FOR MARKET 



Bleeding, Sticking, and Dry Picking 



Object.— To become familiar with the details incidental to the killing 

 and plucking of poultry by sticking and dry picking. 



Equipment. — A sufficient number of broilers, roasters and fowls properly 

 finished and prepared for slaughter, which includes being properly fattened and 

 starved; one or more types of killing knives and suitable weights and cords 

 for suspending birds; receptacles for blood and feathers conveniently arranged. 



Procedure. — Step 1. — Weigh each bird before killing and again when 

 plucked to determine the amount of shrinkage. 



Step 2. — Suspend the bird to be killed as described on page 412 in Pro- 

 ductive Poultry Husbandry. 



Step 3. — Proceed with the killing, following instructions for bleeding and 

 sticking as given on page 410 in Productive Poultry Husbandry. Be very 

 careful to stick in proper form, or feathers will come out hard and tearing will 

 be common. 



Step 4. — Proceed with the plucking, following the instructions for pluck- 

 ing by the dry-picking method as given on page 413 in Productive Poultry 

 Husbandry. Keep different grades of feathers properly separated. 



Step 5. — Plump the carcass in cold water and wash head parts as de- 

 scribed on page 417 in Productive Poultry Husbandry. Keep neat and 

 accurate notes of all operations. 



Leading Questions. — 1. How were the birds prepared for slaughter? 



2. What would have been the effect of leaving food in the crop? 



3. How can you tell when you have made the proper cut in bleeding? 



4. How can you tell when you have made the proper stick? 



5. What are the important features in the proper suspension of the bird 

 for sticking and picking? 



6. What do you consider the best killing knife used? 



7. When bleeding by sticking, how should the cut be made? 



8. Which is the hardest to dry-pick, a broiler, a fowl, or a roaster? Why? 



9. Which parts should be plucked first and why? 



10. Where must greatest care in plucking be used, so as not to tear skin? 



11. What is the average time which you require to dry-pick a broiler? 

 A roaster? A fowl? 



12. Why should the plucked carcass be cooled immediately, and how? 

 100 



