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Q3 Module5 G10 COOKERY
Q3 Module5 G10 COOKERY
Grade
10
10
TLE-HE
COOKERY
QUARTER 3 – MODULE 5
Poultry is a category of farm birds, including chicken, turkey, duck, ostrich and quail.
Edible poultry products include the meat from these animals as well as their eggs. Because
poultry can be prepared and cooked in so many ways.
Poultry offers a lot of taste, value, variety and nutrition and poultry is lean (low in fat),
and a good source of protein, vitamin B6, iron and zinc.
II – MODULE CONTENT
1
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 these chickens is specially termed “broilers and fryers” Somewhat older but still
immature birds such as capons and roasters are also suitable for roasting. They are
still tender but have more fat 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
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.
2
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
6. With knife, cut between joint to remove and cut any skin not separated from carcass yet.
3
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.
12. Using your thumb push up and out to snap apart joint.
4
13. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.
Activities/ Exercises:
Activity 2 .Identify what method of cooking poultry to the given/listed poultry dishes.
Write Moist Heat Method or Dry Heat Method in the box.
Poultry dishes Method of cooking
1.chicken adobo
5
6
Learning Module in Cookery 10
Reference:
Activity 1 Activity 2
11 1. Moist heat method
8 2. Dry heat method
5 3. Dry heat method
3 4.moist heat method
1 5. Moist heat method
13 6. Moist heat method
2 7. Moist heat method
12 8. Dry heat method
4 9. dry heat method
9 10. Dry heat method
6
10
7
Answer Key
10.manok na pinaupo
9.chicken cordon bleu
8.chicken inasal
7.chicken menudo
6.chicken curry
5.sinampalukan
4.tinola
3.grilled chicken
2.roasted chicken
Name: _________________________________________Date: _____________
Grade/Section: __________________________________ Score: _____________
SUMMATIVE ASSESSMENT
I. TRUE or FALSE
Directions: Tell whether the statement is true or false. Write T on the space provided if it is
true and F if it is false.
Discussion: 10 pts.
Base on your experiences write down/give the ingredients and the correct procedure of
cooking chicken adobo.