Republic of the Philippines

Department of Education
Region IV-A CALABARZON
CITY SCHOOLS DIVISION OF DASMARIÑAS
LANGKAAN II NATIONAL HIGH SCHOOL

Technology and Livelihood Education

COOKERY 10
LEARNING ACTIVITY SHEET (Q3_WEEK 6)
Name :_________________________________________________Date :________________
Grade and Section :______________________________Teacher :______________________

PREPARE POULTRY AND GAME DISHES

LO2. Cook Poultry and Game Bird Dishes

What is it?

Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds
are best cooked using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This temperature
range produces a more flavorful and tender product. This also minimizes nutrient loss and
shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be
done immediately before roasting. It is best not to fill the cavity completely as this will
prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten
immediately or refrigerated if not consumed. Leftover stuffing should be stored separately
to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a
brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a
juicier and tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.

Causes of Food Spoilage and Contamination

All food should be safe and free from contamination and spoilage at all points in its journey
from its source until it reaches the consumers. However, food contamination is a serious public
health problem resulting in foodborne diseases that affect many people every year. Hence,
awareness of potential sources of food contamination is an important component of good
nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that
can cause health problems for anyone who eats it.

The common causes of food contamination and food spoilage are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth
Poultry Cookery

Poultry, like meat may be cooked by either dry or moist heat method. The
choice of method depends mainly upon the age of the bird instead of location of
the part in the carcass as in the case of meats. Fat content should also be taken
into consideration.

1. Moist Heat Method

As discussed earlier in this lesson, chicken are categorized into
classes. All classes of chicken and other poultry for that matter may be
cooked by moist-heat cookery. Common Filipino dishes are tinola,
sinampalukang manok, manok na pinaupo, and relyeno.

2. Dry Heat Method

The dry method is usually reserved for young tender poultry. The poultry class of
what older but still
immature birds such as capons and roasters are also suitable for roasting. They are still
tender but have more fats than the broilers or fryers.

Older birds need to be tenderized by moist cooking prior to dry heat

cooking.

One point to remember in poultry cookery; moist heat cookery may be

applied to all classes and kinds of poultry but dry heat cookery is reserved
for tender birds.

Steps in Fabricating Chicken

1. Cut along center of breast bone 2. Here you can view the cut made LM-C

3. Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along
one side of the breast bone to the base of the chicken.

4. Separate skin that is attached to breast from leg quarter

5. With your thumb under the wing joint press upward and out to separate joint

2
6. With knife, cut between joint to remove and cut any skin not separated from carcass yet.
 7. Here is a picture of detached breast and wing.

8. Cut around wing joint to remove wing

9. A small thin piece of meat located on underside of breast that can be removed by
pulling the tenderloin, good for chicken tenders. Repeat steps 3-9 for the other side of
breast.

10. Cut around leg quarter going up high towards backbone then circling down toward
other side.

11 . Halfway through you will hit the joint.

12. Using your thumb push up and out to snap apart joint.

13. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.
 3

What I know?
Learning Task 1: Quiz 1
Direction: Write TRUE if the statement is CORRECT and FALSE and if the statement is
INCORRECT. Write your answer on your answer sheet.

__________1. Poultry, like meat may be cooked by either dry or moist heat method.
__________2. Food contamination is a serious public health problem resulting in foodborne
diseases that affect many people every year.
__________3. Younger birds need to be tenderized by moist cooking prior to dry
heat
cooking.
__________4. Cross-contamination of cooked foods through improperly cleaned equipment
__________5. All classes of chicken and other poultry for that matter may be cooked
by moist-heat cookery.

What I can do?

Performance Task: Preparing Chicken Dishes
Using the knowledge that you have gained from the different learning materials provided,
prepare meal for your family featuring chicken dishes. Just choose from Moist Heat Method or
Dry Heat Method during your preparation, please observe the following: OHS Practices (with
apron and hair net)
o Sanitation practices (keeping the working area clean and organize)
o Clear and step by step procedures during the demonstration

A. Provide 1 (one) picture of you while cooking (show your face and half of your
body) and 1 (one) picture of your dish
B. After the preparation, please answer the following questions and let your
parent/guardian comment on the activity and let them rate you using the rubrics

1. What is the title of a Chicken dish that you cooked?

2. What are the tools and equipment that you used?
3. What are the ingredients that you used?
4. What are the procedures that you follow?
5. Parents / Guardians comment with signature about the activity and on your dish.

Note: Follow this template in answering

Title of Chicken Dish

Tools and Utensils:
________________________________
 ________________________________
________________________________
Ingredients:
________________________________
________________________________
________________________________
Procedure:
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
Comments of Parents/ Guardian and Signature
_________________________________________________________________________
_________________________________________________________________________
4

Your output will be graded using the scoring rubrics below for process and output.

Excellent (4 pts.) Very Satisfactory Needs No

Satisfactory (3 (2 pts.) Improvement Attempt
CRITERIA (0 pt.)
pts.) (1 pt.)

Organization Exceptionally clear Generally clear, able Lacks clarity, Unclear,

and easy to understand difficult to impossible to
to understand understand
understand
Statement Given complete One procedure is Two procedure is Have not mention
of procedures in lacking in lacking in any correct
Procedures accomplishing the accomplishing the accomplishing the procedure in
task task task accomplishing the
task
Completeness of Able to finish the Able to finish the Able to finish the Was not able to
the Task task ahead of time task on time task late finish the task

What I have learned?

Learning Task 2:
Direction: Choose the letter of the correct answer. Write you answer on the space provided
before each number.

_____1. In cookery, we apply different evolving methods depending on the ingredients we have.
If you will cook a mature poultry, which of the following methods will you apply?
A. Boiling C. Roasting
B. Frying D. Stewing

_____2. What cookery method is suitable for the less tender cuts?
A. Boiling C. Roasting
B. Frying D. Stewing

_____3. What is the best cooking temperature for poultry?

A. High temperature C. Low to moderate temperature
B. Low temperature D. Moderate temperature

_____4. What factors affects the poultry meats tenderness and juices?
A. Age C. Cuts
B. Cookery D. Sex

_____5. Which of the following can be done to prevent drying when reheating?
A. Cook using sauces and gravy
B. Overcook poultry meat
C. Remove fat before cooking
 D. None of the above

Reference

Learning Module in Cookery G10 Pages 297-303

Canva for the worksheet templates

https://www.canva.com/education/distance-education/