Grade. 

 Date. . 



EXERCISE 30 

 DRESSING AND TRUSSING MARKET POULTRY 



Objects. — To become familiar with the technic of dressing and trussing 

 poultry preparatory to cooking; to become familiar with the method of carv- 

 ing poultry for fricassee. 



Equipment. — ^A considerable number of properly plucked birds, including 

 broilers, roasters and fowls; a suitable set of knives for dressing and carving. 



Procedure. — Step 1. — Carefully prepare a small and large broiler for 

 cooking; the former to be cooked whole and the latter to be cooked halved. 

 Follow detailed instructions on page 418 in Productive Poultry Husbandry. 



Step 2. — Prepare a roaster ready for the oven, following detailed in- 

 structions on page 418 ip Productive Poultry Husbandry. 



Step 3. — Prepare a fowl for fricassee. Take notes in detail on methods as 

 demonstrated by the instructor. 



Leading Questions. — 1. Why are small broilers served whole and medium 

 and large broilers halved? 



2. What is the loss in weight in preparing a two pound broiler for cooking? 



3. Why are all carcasses singed before cooking? 



4. What is the loss of weight in preparing a roaster for cooking? 



5. Into how many parts do you cut a fowl for fricassee? 



6. What parts of the roaster and fowl are the most meaty? 



7. W^hat parts of the fowl's carcass are white meat and what parts dark 

 meat? 



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