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 in 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. What parts of the fowl's carcass are white meat and what parts dark 

 meat? 



102 



