10

Technical Vocational
Education (HE-Cookery)
Quarter 3- Week 3
Unified Learning Activity Sheets
(ULAS)
Cook poultry and game bird dishes

Writer:

MARILOU G. HUMIGOP
NASIPIT NATIONAL VOCATIONAL SCHOOL
Nasipit West District
Agusan del Norte Division
 Introduction
This weekly learning activity sheet was designed and written with you in mind.
It is here to help you to define management and determine its functions as well as
identify its different types and theories. The scope of this learning activity sheet
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using.

This learning activity sheet contains one learning outcome:

Learning Outcome 2. Cook poultry and game bird dishes

(TLE_HECK10PGD-IIIf-h26).

After going through this learning activity sheet, you are expected to:
1. determine the principle of poultry cookery; and
2. minimize risk of food spoilage and cross contamination.

Pretest
Directions: Choose the letter of the correct answer. Write the answer in a separate
sheet of paper.

1. What is the best method of cooking mature birds?

A. Dry-Cure Mixture C. Dry-Cure Mixture
B. Dry Heat Method D. Moist Heat Method

2. Why it is best cooking temperature for poultry is at low to moderate heat?

A. It will loss nutrient and shrinkage of meat.
B. It will prevent the poultry from being thoroughly cooked
C. The temperature range produces a more flavorful and tender product.
D. The fat distribution and maturity of the fowl affect the quality of the
product.

3. Althea want to roast her stuffed chicken galatina, what will she do to prevent the
risk of microbial contamination?
A. Fill the cavity completely.
B. Baste the stuffed poultry cooked thoroughly.
C. Refrigerate the stuffed poultry before roasting.
D. Stuff should be done immediately before roasting.

2
4. The following are principles of poultry cookery, EXCEPT for:
A. It is best to employ moist heat cooking with fat poultry for color.
B. Basting can be done to improve the palatability of lean poultry meat.
C. Leftover stuffing should be stored separately to prevent contamination.
D. Cooked poultry should be eaten immediately or refrigerated if not
consumed.

5. It is an important component of good nutrition and good health.

A. Food contamination
B. Cross-contamination
C. Personal hygiene practices
D. Awareness of potential sources of food contamination

6. The following are common causes of food contamination and food spoilage,
EXCEPT for:
A. Failure to properly refrigerate food.
B. Failure to thoroughly heat or cook food.
C. Reheat foods to temperature that kills bacteria.
D. Infected employees/workers because of poor personal hygiene practices.

7. What will happen to the food if prolonged exposure to temperature?

A. Food contamination C. Contaminated ingredients
B. Favorable to bacterial growth D. Retarded the bacterial growth

8. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo,

and relyeno. What method of cooking does all belong?
A. Dry-Cure Mixture C. Dry-Cure Mixture
B. Dry Heat Method D. Moist Heat Method

9. Which of the following immature birds are suitable for roasting?

A. Capon and roaster C. Hen and roaster
B. Duck and squab D. Stag and rooster

10. Mama Mia wants to cooked stag (older bird) that needs to be tenderized, what
method will she use?
A. Baking C. Roasting
B. Deep-fat frying D. Stewing

3
 Lesson

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

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 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 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.

Simmering Baking

Braising Broiling

Parboiling Frying

Steaming Deep-fat Frying

Stewing Roasting

Boiling Grilling
Pan Broiling

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 Learning Activities

Activity 1: Be the Best Example!

Directions: Cooking poultry can be used both moist and dry method, give examples
of a recipe following these methods. Write or print these a long size bond
paper.

Cooking Methods Recipe State the specific procedure

A. Using Moist Heat
1. Simmering
2. Braising
3. Parboiling
4. Steaming
5. Stewing
6. Boiling
B. Using Dry Heat
7. Baking
8. Broiling
9. Frying
10. Deep-fat Frying
11. Roasting
12. Grilling
13. Pan Broiling

------------------------------------------------------------------------

Activity 2: Market Visit

Directions: In your local market, make a visit. If you are not allowed, you may ask
or refer to your parents or guardian. Write or print these a long size bond
paper.

Visit a supermarket or a wet market near you and do the following:

❖ List down the market forms of poultry being sold.
❖ Take note of the appearance, color, odor and its cuts.
❖ Make a report of your activity.
 Reflection
Activity: Follow Through!
Directions: Give reasons, facts, or details that show your understanding on this
Unified Learning Activity Sheets (ULAS). Write this in a separate
sheet of paper.

1. What are the principles of poultry cookery? Cite problems you have encountered
and how did you cope these.
____________________________________________________________________________
____________________________________________________________________________

2. In your locality, what are ways they have implemented to maintain good
nutrition and good health?
____________________________________________________________________________
____________________________________________________________________________

Posttest
Directions: Choose the letter of the correct answer. Write the answer in a separate
sheet of paper.

1. The following are common causes of food contamination and food spoilage,
EXCEPT for:
A. Failure to properly refrigerate food.
B. Failure to thoroughly heat or cook food.
C. Reheat foods to temperature that kills bacteria.
D. Infected employees/workers because of poor personal hygiene practices.

2. What will happen to the food if prolonged exposure to temperature?

A. Food contamination C. Contaminated ingredients
B. Favorable to bacterial growth D. Retarded the bacterial growth

3. What is the best method of cooking mature birds?

A. Dry-Cure Mixture C. Dry-Cure Mixture
B. Dry Heat Method D. Moist Heat Method

4. Why it is best cooking temperature for poultry is at low to moderate heat?

A. It will loss nutrient and shrinkage of meat.
B. It will prevent the poultry from being thoroughly cooked
C. The temperature range produces a more flavorful and tender product.
D. The fat distribution and maturity of the fowl affect the quality of the
product.

7
5. Which of the following immature birds are suitable for roasting?
A. Capon and roaster C. Hen and roaster
B. Duck and squab D. Stag and rooster

6. Mama Mia wants to cooked stag (older bird) that needs to be tenderized, what
method will she use?
A. Baking C. Roasting
B. Deep-fat frying D. Stewing

7. Althea want to roast her stuffed chicken galatina, what will she do to prevent the
risk of microbial contamination?
A. Fill the cavity completely.
B. Baste the stuffed poultry cooked thoroughly.
C. Refrigerate the stuffed poultry before roasting.
D. Stuff should be done immediately before roasting.

8. The following are principles of poultry cookery, EXCEPT for:

A. It is best to employ moist heat cooking with fat poultry for color.
B. Basting can be done to improve the palatability of lean poultry meat.
C. Leftover stuffing should be stored separately to prevent contamination.
D. Cooked poultry should be eaten immediately or refrigerated if not consumed.

9. It is an important component of good nutrition and good health.

A. Food contamination
B. Cross-contamination
C. Personal hygiene practices
D. Awareness of potential sources of food contamination

10. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo,
and relyeno. What method of cooking does all belong?
A. Dry-Cure Mixture C. Dry-Cure Mixture
B. Dry Heat Method D. Moist Heat Method

8
 Answer Key

10. D 10. D
9. A 9. D
8. D 8. A
7. B 7. D
6. C 6. D
5. D 5. A
4. A 4. C
3. D 3. D
2. C 2. B
1. D 1. C
Pretest Posttest

References
Department of Education. K to 12 Basic Education Curriculum Technology and
Livelihood Education – Cookery 10 Learning Materials. Pasig City: DepEd, 2012.