Senior High School

Technical Vocational Livelihood (TVL) Track

COOKERY NC II
Quarter 4 - Module 2
PREPARE POULTRY AND GAME DISHES
LO 1- Perform Mise’en Place
Technical-Vocational-Livelihood (TVL) Track– Senior High School
COOKERY NC II
Second Semester Quarter 4 – Module 2
Prepare Poultry and Game Dishes
LO 1: Prepare “Mis en Place”

Republic Act 8293, Section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners. The
publisher and authors neither represent nor claim ownership over them.
Text adopted from Regional Template
OIC-Schools Division Superintendent: Susan S. Collano
Assistant Schools Division Superintendent: Ma. Luisa T. Dela Rosa

Development Team of the Module

Writer : CATHERINE T. SALAMEÑA

Language Editor : REASHIELA L. KHAN

Reviewers : AMELIA B. CABRERA

AILEEN A. TABILOG

MARILYN B. MIRANDA

JOBELLE P. ALINTANA

RODERICK A. MATIENZO

Layout Artist : JEROME F. TINDUGAN

(
 Senior High School

Technical Vocational Livelihood (TVL) Track

COOKERY NC II
Quarter 4 - Module 2
PREPARE POULTRY AND GAME DISHES
LO 1- Perform Mise’en Place

Week 3
I. Introduction

Poultry refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, pigeon, and quail. These are usually
domesticated, raised mainly for meat/eggs. Birds, such as smites, that are hunted
for food are games.

This lesson deals with the selection and preparation of poultry and game
in a household and commercial kitchen or catering operation.

II. Objectives

At the end of the lesson, you are expected to perform mise‘en place.
TLE_HECK9-12PCM-IVa-30. In particular, you will:
1. Identify the market forms of poultry.
2. Determine poultry cuts in accordance with prescribed dish; and
3. Cut a whole chicken into different parts.

III. Vocabulary List:

Below are some important words you need to know to fully appreciate this
lesson:

Domesticated - refers to poultry to a several kinds of fowl that are

used as food.
Hunted or games - intended to capture that are used as food
Poultry - a domesticated bird kept for eggs or meat
Slaughter - the act of killing / to kill (animals) for food
Smites - to strike sharply or heavily
Viscera - internal organs

IV. Pre-test

Directions: Read each of the following questions carefully and choose the letter
of the correct answer. Write your answer on your answer sheets.

1. What do you call the birds that are hunted for food?
a. game c. poultry
b. livestock d. swine
2 . What do you call a desexed male chicken usually under 8 months old?
a. broiler c. hen
b. capon d. rooster
3. What do you call the young immature pigeon of either sex with extra tender
meat?
a. duck c. rooster
b. fryer d. squab

1
 4. Which of the following characteristics is a good quality of live poultry?
a. free from pin feathers and shows no cuts
b. has clear eye
c. heavy and the skin is watery
d. thighs well develop
5. What do you call a young chicken that is usually 9 to 12 weeks of age?
a. fryer c. roaster
b. hen d. stag

V. Learning Activities

Selecting and Purchasing Poultry and Game

Poultry refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, pigeon, and quail. These are usually
domesticated raised mainly for meat and/or eggs. Birds such as smites that are
hunted for food are games.

Classification of Poultry and Games

Feathered animals used as our source of food are only a few. They fall
under any of the birds in Table 1.

Table 1. Kinds of Poultry and their Useful Parts

Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat

Chickens and other poultry may be divided into classes that are essentially
of the same physical characteristics associated with age, sex, live weight, and/or
breed.

1. Broiler or Fryer- is a young chicken, usually nine (9) to twelve (12) weeks of
age, of either sex, is tender-meat with soft, pliable, smooth-textured skin.
2. Roaster- is usually five (5) to six (6) months of age.
3. Capon- is a surgically desexed male chicken usually under eight (8) months
of age.
4. Stag- is a male chicken, usually under 10 months of age, with coarse skin,
with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken that is usually more
than 10 months of age. It can also be a culled layer.

2
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened, and
darkened meat and a hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about four (4) kg. dressed weight which is
on sale especially during the Christmas holiday.

Other Poultry
1. Peking duck is a breed of duck that originated from China and is noted
for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab is a young immature pigeon of either sex and has extra tender
meat.

Selecting from the Market Forms of Poultry

1. Live Poultry. Live poultry should be healthy, alert, and well-feathered. Avoid
poultry that has bruises, blisters, and broken bones. Check for the following
characteristics when buying live poultry.
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and
scaly.
c. The bone at the tip of the breast is soft in younger chickens and thick in
older ones.
d. Small feathers indicate that the chicken is young.

2. Whole Poultry. These are slaughtered birds that have been bled and de-
feathered. Though not alive, the criteria for selecting live poultry also apply to
whole poultry.
a. Their head, feet, and viscera are still intact.
b. They are clean and well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars, or missing skin.

3. Dressed Poultry. These are slaughtered birds that has been bled, de-
feathered, and the visceral organs are removed. This is the most available
poultry form in the market. Dressed poultry are actually slaughtered poultry
with the head, feet, blood, feathers, and internal organs removed. Good
quality dressed poultry should be free from slime, off-odors, and discoloration.
a. The skin is smooth and yellow in color.
b. The breast is plump.
c. The thighs are well-developed.
d. It has no objectionable odor.
e. It is heavy and the skin is not watery.

4. Drawn poultry. These are dressed poultry that have been chilled or frozen.
They are usually available in groceries.

3
 5. Ready-to-Cook. The dressed birds may be cut up and marinated or
seasoned. These poultry parts, such as wings, breasts, thighs, or
drumsticks may be separately packed in a single container and frozen or
chilled.

6. Poultry Parts. Several pieces of a single poultry part are usually packed in
one carton, wrapped and chilled or frozen. The various poultry parts are
divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

Nutritional Value/Components of Poultry and Game

Like meat, poultry contains high-quality proteins. Chicken, the most

consumed among the fowls, has 22.6% protein, 76.3% water, and traces of fat,
vitamins, and minerals.

Poultry meat consists of dark and white muscles. Dark muscles are those
found in parts of the fowl‘s body that are always used. These are the legs, thigh,
wings, neck, and rib cage. These are richer in fat, have more connective tissues,
and have higher riboflavin and myoglobin content than the rest of the poultry
muscles. Most people prefer dark meat to white meat (from the breast) because
of its juiciness and flavor. Variety meats refer to the meat of such organs as the
gizzard, heart, kidneys, and liver.

Preparation of Poultry for Cooking

As this module talks about mise’en place, you need to master the processes
that poultry products go through before they reach your kitchen and your dining
table.

• Slaughter and bleeding - refers to killing of domestic livestock.

The slaughter involves some initial cutting, opening the major body
cavities to remove the entrails but usually leaving the carcass in one
piece.is the part of the slaughter process where the main blood vessels of
the neck are severed in order to allow blood to drain from the carcass,
resulting in the death of the animal from cerebral anoxia.
• Scalding - is done to loosen the feathers prior to plucking, and this process
is performed by immersing the birds in warm water or through the use of a
newly developed process that involves exposure to steam.
• Defeathering- the carcasses then go through the feather-picking
machines, which are equipped with rubber “fingers” specifically designed
to beat off the feathers.
• Evisceration- removal of the birds' internal organs, follows during which the
birds are washed and inspected
• Deboning- involves using a specialty knife to separate flesh from bones.

4
Different Cuts of Poultry

Poultry parts are commonly available in the market at the amount within
the afford of your wallets. These parts can be the breast, wing, leg, thigh,
drumstick, and other cuts that are listed below.

Figs.1. Common Poultry cuts

Whole Chicken
are marketed either fresh or frozen.

Halves
The bird is split from front to back through the
backbone and keel to produce two (2) halves of
approximately equal weight.

Breast Quarters
Halves may be further cut into parts which
include the wing. A breast quarter, including
portions of the back, is all-white meat.

5
 Split Breast
A breast quarter with the wing removed.

Split Breast without Back

A breast quarter with wing and back portion
removed.

Boneless, Skinless Breast

Split breast that has been skinned and
deboned.

8-Piece Cut
The whole bird is cut into 2 breast halves
with ribs and back portion, 2 wings, 2 thighs
with back portion, and 2 drumsticks. The
parts may be packaged together and labeled
as whole cut-up chicken. These are usually
sold without giblets.

Whole Chicken Wing

is an all-white meat portion composed of
three sections; the drumette, midsection, and
tip.

Wing Drummettes
The first section between the shoulder and the
elbow

6
Wing Mid-Section with Tip
This is the flat center section and the flipper
(wingtip).

Wing Mid-Section.
The section between the elbow and the tip,
sometimes called the wing flat or mid-joint.

Whole Chicken Leg

is the drumstick-thigh combination. The whole
leg differs from the leg quarter and does not
contain a portion of the back.

Boneless, Skinless Leg

Whole chicken leg with skin and bone removed.

Thigh
is the portion of the leg above the knee joint.

Boneless, Skinless Thigh

Thigh with skin and bone removed.

7
 Drumsticks
include the lower portion of the leg quarter
(the portion between the knee joint and the
hock).

Giblets
Includes heart, liver, and neck.

VI. Practice Tasks

Task 1
Directions: Identify the following cuts of chicken poultry. Write your answers on
your answer sheet.

1._______________ 2.________________ 3._______________

4._______________ 5._______________

Task 2

Directions: Perform cutting of whole chicken into different cuts. Document your
performance through video or picture. Your performance will be rated through
rubrics

8
 Table 2. Rubric for Video and Picture Demonstration in Practice Task 2
SCORE CRITERIA
4 Demonstrated outstanding skills and knowledge in cutting
poultry
3 Demonstrated very good skills and knowledge in cutting poultry
2 Demonstrated good skills and knowledge in cutting poultry
1 Needs improvement in showing skills and knowledge in cutting
poultry

Task 3

Directions: Briefly answer the following questions in three to five sentences.

Write your answers on your answer sheet.
1. Why is it essential to select and purchase good quality poultry?
2. What part of chicken do you like best?

Table 3. Rubric for Written Output

CRITERIA 4 3 2 1
Clarity Exceptionally Generally Lacks Unclear cannot
clear and easy clear and clarity and be understand
to understand quite easy to difficult to
understand understand
Comprehen- A thorough and Substantial Partial or Misunderstandi
siveness comprehensive explanation not ng or serious
explanation comprehen misconception
d-sive on the
explanation explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant

VII. Post-Test

Identification
Directions: Find the word being described by the sentences in the box below.
Write your answers on your answer sheet.

Whole poultry Dressed Poultry Ready to Cook

Live poultry Capon Squab Roaster
Stag Hen Drumstick wings whole chicken wing

_______ 1. It is marketed either fresh or frozen.

_______ 2. This is a young immature pigeon of either sex and has extra tender
meat.
_______ 3. These are poultry parts, such as wings, breasts, thighs, or
drumsticks, which have been separately packed in a single container
and frozen or chilled.
_______ 4. An all-white-meat portion that is composed of three sections: the
drumette, midsection, and tip.
_______ 5. A surgically desexed male chicken usually under 8 months of age.
9
VIII. Enrichment Activity

Directions. Make a research on the preparation of poultry for cooking. Any

knowledge you will learn from this will give you a piece of advanced information
on the next module.

IX. Answer Key

w/ tip
5.a
5. Wing mid-section
4.a
4. Wing mid- section
3.d
3. Drumstick
2.b
2. Whole Chicken Leg Answer may vary.
1.a
1. Giblets
Pre-test
Practice task 1 Task 2

5.Capon
4.whole Chicken wing
3. Ready to Cook
Answer may vary.
2.Squab
Enrichment Activity
Answer may vary. 1.Whole Chicken
Task 3 Post-test

X. References

Kong, A.S. & Domo, A.P. (2016). Technical Vocational Livelihood education:
Cookery module 2 manual. Department of Education, Republic of the
Philippines.
Merriam-Webster.com.Retrieved May 8, 2011, from
https://www.merriam-webster.com/dictionary/
youtube.odelindpadua Q3week5prepare Poultry and Game Dishes/(lesson2)
Ma’am Odelind

10