Cookery: Third Quarter

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COOKERY
THIRD QUARTER
DO_Q3_TLE-Cookery10_Module1
TECHNOLOGY AND LIVELIHOOD EDUCATION – GRADE 10
Alternative Delivery Mode
Quarter 3 – Module
First Edition, 2020
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Published by the Department of Education
Development Team of the Module
Writers: Ricky C. Roque – Disiplina Village - BNHS

John Kenneth B. De Gula & Felicita N. Amor – Gen. T. De Leon NHS
Shirley Y. Lumberio-Caruhatan NHS
Rene B. Cornelio Jr. – Valenzuela NHS
Julie Anne Joyce D. Porciuncula- Arkong Bato NHS
Ma. Veronica A. Itorma- Polo NHS and Maria Angala – Malinta NHS,
Happy S. Acuna - Maysan NHS
Cristina S. Sulit – Dalandanan NHS
Mildred N. Trinidad- Justice Eliezer Delos Santos NHS
Marissa M. Melendez – Canumay West NHS
Reviewers: Belly Ray F. Ang, Arlene B. Maniquiz,

Ricky C. Roque, Julie Anne Joyce D. Porciuncula
Editors: Michelle S. Jamon, Arlene B. Maniquiz
Layout Artist: Belly Ray F. Ang, Arlene B. Maniquiz,

Ricky C. Roque, Julie Anne Joyce D. Porciuncula, Raphael A. Lopez
Management Team:
Meliton P. Zurbano, SDS, OIC-SDS
Filmore A. Caballero, CID Chief
Jean A. Tropel, Division EPS In-Charge of LRMS
Remedios L. Santos, Education Program Supervisor - EPP/TLE/TVL
Printed in the Philippines by ________________________
Department of Education – National Capital Region – SDO VALENZUELA

Office Address: Pio Valenzuela St., Marulas, Valenzuela City
Telefax: (02) 292 – 3247
E-mail Address: sdovalenzuela@deped.gov.ph
Learning Competency: Prepare Stocks for Menu Items
Learning Outcome 1: Prepare stocks for menu items
1.1 Use ingredients and flavoring according to enterprise standards
1.2 Produce variety of stocks according to enterprise standards
Code: TLE_HECK10SSS-IIIa-20
Learning Objectives:
At the end of the lesson, the learners are expected to;
1. Enumerate the classification of stocks, ingredients, and the guidelines for
preparing stock
2. Apply guidelines for preparing stock
3. Appreciate the importance of using the quality ingredients and the proper
guidelines in preparing stock.
Directions: Write I if the following is used as an ingredient in preparing stocks and

N if it is not. Write the answer in your activity notebook.
__1. beef bones __2. cheese __3. Cabbage __4. peanut __5. potato
Lesson PREPARE STOCKS FOR MENU ITEMS

1 Week 1
Stocks are flavorful liquid prepared by simmering meaty bones from meat or
poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma,
color and body, and nutritive value are extracted. It is also a clear, thin watery
flavored soluble substances extracted from meat, poultry, and fish, and their bones,
and from vegetables and seasonings. They are referred to in French as fonds de
cuisine, or the “foundation of cooking.
Classification of Stocks
1. Brown stock (Fond Brun) is made from beef or veal bones that have been browned
in an oven.
2. Chicken stock is made from the chicken bones.
3. Fish stock (Fume de Poisson) is made from fish bones and trimmings left over
after filleting.
4. White stock (Fond Blanc) is made from beef or veal bones.
5. Vegetables stock (Fond Maigre) is made from vegetables’ cut.
Ingredients in Preparing Stock

1. Acid products help to dissolve connective tissues, and extract flavor and body
from bones.
1 DO_Q3_TLE-Cookery10_Lesson1
2. Bones are the most flavorful ingredients of stocks. It may come from the bones of
beef, veal, chicken, fish, and pork. The types of bones used is the way to determine
the classification of stock, except vegetable stock.
3. Bouquet garni is the collection of fresh herbs and aromatic ingredients
tied in a bundle with string so it can be easily removed from the stock.
4. Flavorings or sometimes called seasonings are the process of adding herbs or
spices to food to enhance the flavor. The herbs are part of the plants like leaves,
flowers, or stems of plants with savory or aromatic properties that are used for
flavoring and garnishing food, for medical purposes, or for fragrances. The spices are
parts of the plant like seed, fruit, root, bark, or other plant like substance used for
flavoring or coloring of food. Like seasonings and flavorings, spices and herbs can be
used interchangeably since spice can be herb and vice versa
5. Mirepoix is the French term for the combination of chopped onions, carrots, and
celery. It is used to flavor the stocks. The basic recipe for mirepoix is used to flavor
white stocks and soups. Tomato paste or puree is often included for brown stock,
gravy, stew or soup. Here are the basic ingredients for mirepoix: 2 parts onions; 1
part celery; and 1 part carrot.
6. Scraps and leftovers may be used in stocks if they are clear, wholesome, and
appropriate to the stock being made.
Guidelines for Preparing Stock

1. Follow the correct procedure – It is necessary to cool and store stock and make
sure that it is flavorful and nutritious.
2. Follow the cooking time – There are specific cooking time for different
classification of stocks. The cooking time will vary according to several factors
such as quality of ingredients, volume of liquid and cooking temperature. Here is
the recommended cooking time for each classification of stocks.
✔ Fish Stock – 45 minutes to 1 hour
✔ White beef stock - 8 to 10 hours
✔ White and brown Veal Game stock – 6 to 8 hours
✔ White poultry and Game Bird Stocks – 3 to 4 hours
✔ Vegetables Stock – 45 minutes to 1 hour, depending on the specific
ingredients and the size of vegetables cut
3. The stock ingredients are boiled starting with cold water - In this condition,
it promotes the extraction of protein which may be sealed in by hot water.
4. Stocks are simmered gently – It is the production of small bubbles at the bottom
but not breaking at the surface. The stocks will be cloudy if it is already boiled.
5. Salt is not usually added to a stock – The addition of salt to stock causes it to
become too salty, meanwhile most stocks are preserved to make soup and sauces.
6. Meat is added to the stock – The meat or bones must be put first before the
vegetables and other ingredients added. The reason is to remove the scum or the
impurities of the meat that rises to the surface before other ingredients are added.
Directions: Identify the uses or ingredients of stock by completing the letters inside
the parenthesis. Write the answer in your activity notebook.
1. It is the most flavorful ingredient of stocks. (b _ _ e _ )
2. It is a mixture of chopped onions, carrots, and celery. (m _ _ e _ o _ _ )
3. It is a combination of stock and served warm or hot that is
made by combining ingredients of meat or vegetable. (s_ _p_)
4. It is a combination of stock and solid food ingredients
cooked in liquid and served in the resultant gravy. ( s _ _ c _ s)
5. It is a combination of stock which is liquid, cream or semi-solid
in form. It is a liquid food served on or used in preparing other foods. ( s _ _ w)
Directions: Identify the classification of stocks being described by choosing the

correct answer inside the pool of words. Write the answer in your
activity notebook.
A. Brown stock C. Fish stock E. White stock

B. Chicken stock D. Vegetable stock F. Whole stock
_____1. It is a stock made from vegetables.
_____2. It is a stock made from chicken bones.
_____3. It is a stock made from beef or veal bones.
_____4. It is a stock made from fish bones and trimmings left over after filleting.
_____5. It is a stock made from beef bones that have been browned in an oven.
Directions: Complete the following information needed inside the table. Write the
answer in your activity notebook.
Classification of Ingredients in Preparing Guidelines for Preparing

Stock Stock Stock
1. 1. 1.
2. 2. 2.
3. 3. 3.
Learning Competency: Prepare Stocks, Sauces and Soups

Learning Outcomes 2: Prepare Soups for Required Item
2.1. Select and assemble correct ingredients in preparing soups
including stocks and garnishes
2.2. Prepare variety soup recipes according to enterprise standards
2.3. Present and evaluate soup recipes in accordance with the criteria
Code: TLE_HECK10SSS-IIIb-21
Lesson Objectives:
At the end of the lesson, the learners are expected to:
1. Enumerate the various ingredients in preparing soups
2. Prepare a soup recipe by following its basic principles correctly
3. Appreciate the importance of soup in a meal.
Directions: Arrange the scrambled letters to form the correct word in thickening
agents for soup. Write the answer in your activity notebook.
1. IRNGA - ________________________
2. SROCHTACRN - _________________
3. RULOF- _________________________
4. ERCI - ___________________________
5. OURX - __________________________
Lesson CLASSIFICATION OF SOUPS

2 Week 2
Soups are based on stocks added with other ingredients for variety of flavor,
consistency, appearance, and aroma. A well-prepared soup always makes a
memorable impression. Soups offer a full array of flavoring ingredients and
garnishing opportunities. Soups also allow the use of trimmings and leftover
creatively.
Classifications of Soups
1. Clear Soups are soups based on a clear, unthicken broth or stock. They may be
served plain or garnished with a variety of vegetables and meats. They are very
similar to stocks, except those broths are based on meats rather than bones so they
are richer and have a more defined flavor. Broths can be used as a liquid in preparing
soups. A good quality broth should be clear, aromatic, and rich tasting with a very
evident flavor of the major ingredient.
● Broth and bouillon are simple clear soups without solid ingredients.
● Vegetable soup is a clear seasoned stock or broth with the addition of one or
more vegetable, meat, or poultry.
● Consommé is a rich, flavorful stock or broth that has been clarified to make it
perfectly clear and transparent.
2. Thick Soups are soups that are thickened to provide a heavier consistency. Thick
soup is a cream soup based on béchamel sauce and is finished with a heavy cream.
A béchamel sauce is milk thickened with roux. But some thick soups are velouté
sauce-based, stock thickened with roux. A velouté sauce base is usually finished with
a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture
and the thickness of heavy cream. It is always essential to strain out the solids and
at times to puree and put back in the soup. Cream soups may be served hot or cold.
● Cream soups are soups thickened with roux, beurre manie, liaison or other
thickening agents, plus milk, or cream.
● Purees are vegetable soups thickened with starch.
● Bisques are thickened soups made from shellfish.
● Chowders are hearty soups made from fish, shellfish or vegetables usually
contain milk and potatoes.
● Veloutés are soups thickened with eggs, butter and cream.
3. Other types of soup
a) Dessert soup
● Ginataan is a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
● Osheriku is a Japanese asuki bean soup.
● Tonge sui is a Chinese soup.
b) Fruit soup can be served hot or cold depending on the recipe where dried
fruits are used like raisins and prunes. Fruit soup may include milk, sweet or
savory dumplings, spices or alcoholic beverages like brandy and champagne.
c) Cold soup is a variation on the traditional soup wherein the temperature when
served is kept at or below temperature.
d) Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup.
Other thickening agents for soup

1. rice 2. flour 3. grain 4. cornstarch
Ingredients of Soups
The ingredients of soups are meat (chicken, beef, pork, lamb, fish), salt,
pepper, onion, vegetables (carrots, string beans, turnips, garlic, water, tomatoes,
mushrooms, celery, leak), eggs, cornstarch, butter, seasoning (MSG, convenience
products), cream, garnishes (slices of lemon, egg, shredded vegetables, pimiento
strips).
Basic Principles of Preparing Soup
1. Starting with cold water. Most protein, vitamins, and minerals dissolve in cold
water. Part of the flavor comes from these components. Using hot water would lessen
the flavor and nutritive content of stock.
2. Cutting vegetables to appropriate size for the type of stock. The size of cut
helps the maximum flavor to be extracted.
Ex: 1. A fish stock only simmer for ½ an hour (30 minutes) so the cut should be
julienne (thin strips: ¼ inch thick, 2-3 inches long).
Ex: 2. A brown stocks simmers for 4-6 hours and sometimes 24 hours, so the cut
should be 1” cubed so that stock will have time to extract the flavor and will not fall
apart after a long cooking.
3. Select your protein based: Beef, Chicken, Pork and Fish. All bones are washed,
roasted, or blanched. Roasted for brown sauce and blanched for white stock.
4. Simmering. Gentle extractions aid in flavor and nutrition. Boiling causes
cloudiness through agitation of the ingredients.
5. Skimming. Keep the stock clear. The scum on top of stocks contains impurities.
Directions: Group the following soups according to their classification. Write the
broth and bouillon Chowders cold soup
Consommé dessert soup fruit soup
Purees vegetable soup veloutés
Clear Soup Thick Soup Other types of soup
Directions: Collaborate with your family. Follow and perform the given soup recipe
below. Your output will be rated using the given rubric.
CREAM OF POTATO SOUP
Tools and Equipment:

casserole gas or electric stove measuring cup knife
chopping board measuring spoon strainer saucepot
wooden spoon
Ingredients:
Quantity Description
½ cup bacon, chopped
¾ kg potatoes
3 cups water
2 bulbs onions, chopped
1 whole chicken bouillon cube
¼ cup hot water
¼ tsp. pepper
2 tbsp. all-purpose flour
½ tsp. salt
1 ½ cup all-purpose cream
Procedure:
1. First, cook bacon until crispy. Let it cool and set aside. Next, peel potatoes and
cut into cubes. Place in a saucepot and add water and chopped onions. Bring to a
boil and cook until potatoes are tender. Remove potatoes and sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken
broth and stir until dissolved. Add the hot water. Place cooked potatoes in blender
in 2 batches, adding ¾ cup of the potato chicken broth with each batch. Cover and
blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt, and pepper. Add all-purpose cream at
once. Stir while cooking until slightly thickened and bubbly. Cook for 1 minute more.
Stir until heated through. If necessary, stir in additional milk to make the desired
consistency. Serve with sprinkled bacon bits.
Criteria for Evaluating

5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
Directions: Read the questions carefully and choose the letter of the correct
answer. Write the answer in your activity notebook.
1. Which of the following is a clear soup?
A. bisque B. bouillon C. cream D. puree
2. What substance is added that gives taste to the food?
A. decoration B. flavoring C. seasoning D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup B. cold soup C. dessert soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl B. basin C. soup bowl D. tray
5. What makes a soup appetizing?
A. garnish B. ingredients C. taste D. all of these
Learning Competency: Prepare stocks, sauces, and soups

Learning Outcome 3: Prepare Sauces Required for Menu Item
3.1 Classify various types of sauces and their corresponding
3.2 Prepare a variety of hot and cold sauces based on the required
menu items
3.3 Identify the types of thickening agents and convenience products used in
preparing sauce
3.4 Use thickening agents and convenience products appropriately
3.5 Evaluate sauces for flavor, color, and consistency
3.6 Identify and deal with problems in the preparation of sauces
Code: TLE_HECK9-12SSS-IIIa-c-22
Learning Objectives
1. Identify ways in evaluating and adjusting the consistency and texture
of the sauce
2. Prepare a pan gravy sauce
3. Appreciate the skills and values learned in evaluating sauces.
Directions: Choose the letter of the correct answer and write it in your activity
notebook.
1. Kind of roux that cooked just enough to cook the raw taste of flour; used for
béchamel and other white sauces based on milk.
A. blond roux B. brown roux C. red roux D. white roux
2. Its thickening power depends on the starch content.
A. fat B. flour C. oil D. starch
3. The following are common problems in sauce, EXCEPT:
A. discarding B. pleasing texture C. oil streaking D. syneresis
4. It is used as a substitute for butter because of its lower cost.
A. animal fat B. butter C. margarine D. vegetable oil
5. It thickens sauce to the right consistency
A. roux B. soup C. thickening agent D. water
Lesson CLASSIFICATION OF SAUCES AND

3 TYPES OF THICKENING AGENTS
Week 3
Thickening agent or thickener is a substance which can increase the viscosity

of a liquid without substantially changing its other properties. Viscosity on the other
hand is the quality or state of being sticky or glutinous consistency. Edible thickeners
are commonly used to thicken stocks, sauces, and soups without altering their taste.
The sauce must be thick enough to cling lightly to the food and it must have a right
consistency.
Thickening Agent for Sauce Making

1. Fat
1.1 Clarified butter. Using clarified butter results to finest sauces because of its
flavor.
1.2 Margarine. It is used as a substitute for butter because of its lower cost.
1.3 Animal fat. Chicken fat, beef drippings and lard.
1.4 Vegetable oil and shortening. These can be used for roux, but it adds no
flavor.
2. Flour
The thickening power of flour depends on its starch content. Bread flour is
commonly used in commercial cooking. It is sometimes browned for use in brown
roux. Heavily browned flour has only 1/3 the thickening power of not brown flour.
3. Roux is a cooked mixture of equal parts by weight of fat and flour.
A roux must be cooked so that the sauce does not have a raw, starchy taste of
flour. The kinds of roux differ on how much they are cooked.
3.1 White roux is cooked just enough to cook the raw taste of flour; used for
béchamel and other white sauces based on milk.
3.2 Blond roux is cooked little longer to a slightly darker color; used for veloutés.
3.3 Brown roux is cooked to a light brown color and a nutty aroma. Flour may be
browned before adding to the fat. It contributes flavor and color to brown
sauces.
The sauce is a flavorful liquid, usually thickened, that is used to season, flavor,
and enhance food. A good sauce adds compliment flavor to the food served. It also
gives any dish a well-blended taste and a tasty aroma.
One of the important components of a dish is the sauce. Sauces serve a
particular function in the composition of a dish. These enhance the taste of the food
to be served as well as add moisture or succulence to food that is cooked dry.
Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with flour enriched
with butter.
2. Velouté sauce- Its chief ingredients are veal, chicken, and fish broth, thickened
with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon
juice, and cayenne. Emulsion – (as fat in milk) It consists of liquid dispersed with
or without an emulsifier in another liquid that usually would not mix.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with
margarine or butter, flavor, and brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with
spices and herbs.
Variation of Sauces
1. Hot Sauces – made just before they are to be used
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the
refrigerator to chill
Nappé consistency is a French culinary term that refers to the consistency of

a sauce. Nappé consistency is achieved when the sauce reaches a thickness that
allows it to coat the food evenly. It should not be too thick or too thin. In evaluating
sauce, it should have a consistency that is light yet thick enough to coat the back of
a spoon. Run your index finger down the spoon. If you end up with a clean line down
the middle, your sauce is ready. Some examples of sauces that nappé consistency
applies to are hollandaise, bearnaise, and béchamel. Nappé consistency ensures that
your sauce will have a velvety smooth texture, without any lumps. If the consistency
of a sauce is too thin or the flavor is too weak, adjust it by gently simmering the
sauce to reduce, thicken, and concentrate the flavors. Other alternatives include
adding a thickening agent, cream, a swirl of butter, or a liaison of egg yolk, and
cream. If the sauce is too thick, add water, stock, or other liquid to adjust
consistency. The secret to achieving a perfect, silky, nappé consistency lies in two
things: constant stirring (always use a metal whisk) and the right temperature. The
stirring will prevent the proteins from separating while keeping a silky consistency.
The right temperature will prevent your sauce from thickening and creating “gruel.”
Common Problems in Sauce Making
1. Discarding 4. Oiling-off
2. Poor texture 5. Syneresis (weeping)
3. Oil streaking
Hygienic Principles and Practices in Sauce Making

1. Make sure that all equipment is clean.
2. Hold sauce no longer than 1 1/2 hours. Make only enough to serve in this time
and discard any that is leftover.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise, or any other acid product in aluminum.
5. Use stainless-steel containers.
Directions. Match Column A with Column B. Write the answer on your activity
notebook.
Column A Column B
_____1. It is made from stock and tomato products
seasoned with herbs and spices. A. brown sauce
B. cold sauce
_____2. It is a rich emulsified sauce made from butter,
C. hollandaise sauce
egg yolks, lemon juice and cayenne. D. tomato sauce
_____3. It is a brown roux-based sauce made with E. velouté sauce
margarine or butter, flavor, and brown stock. F. white sauce
_____4. The basic ingredient of this sauce is milk which is
thickened with flour enriched with butter.
_____5. The chief ingredients of this sauce are veal, chicken,
and fish broth thickened with blonde roux.
Directions: Prepare a pan gravy using the recipe below. Do not forget to ask for
guidance and assistance from your guardian or family members.
Making Pan Gravy Sauce
Tools/Equipment Needed:
Roasting pan Saucepan Strainer Ladle
Procedure:
Method 1 Method 2
1. Remove the roast from the roasting 1.Remove the roast from the roasting
pan. pan.
4 Clarify the fat. 2.Clarify the fat.
5 Deglaze the pan. 3.Add flour to the roasting pan and

make a roux.
4. Combine with stock and simmer. 4. Add stock. Stir until thickened and
the pan is deglazing.
5.Make a roux or a slurry of arrowroot 5. Strain. Skim excess fat.

or cornstarch and water.
6.Thicken the gravy with the roux or 6. Adjust consistency, if necessary,

cornstarch slurry. with more stock or more roux.
7.Strain and adjust seasoning. 7. Season.
Criteria Weight
Appearance 20%
Texture 20%
Taste 40%
Aroma 20%
Final Rating 100%
Directions: Write TRUE if the statement is correct and FALSE if it is not and change
the underline word/s that makes the statement wrong. Write the
_____ 1. A roux must be cooked so that the sauce does not have a raw, starchy taste
of flour.
_____ 2. Bread flour is commonly used in commercial cooking.
_____ 3. The most used thickeners for sauce making is starch.
_____ 4. White roux is cooked a little longer to a slightly darker color; used for
veloutés.
_____ 5. The thickening power of flour depends on its starch content.
_____ 6. Vegetable oil and shortening can be used for roux, but they also add good
flavor.
_____ 7. Roux is a cooked mixture of unequal parts by weight of fat and flour.
_____ 8. Animal fat must be separated before heating in liquid to avoid lumping.
_____ 9. The sauce must be thick enough to cling lightly to the food.
____10. Gelatinization is a process by which starch granules absorb oil and swell
many times their original sizes.
Learning Competency: Prepare Stocks, Sauces and Soups

Learning Outcomes 4 and 5: Store and reconstitute stocks, sauces, and soups/
Evaluate Finished Products
4.1 Maintain optimum quality and freshness of stocks, sauces, and soups
4.2 Reconstitute stocks, sauces, and soups
5.1 Rate the finished products using rubrics
Code: TLE_HECK10SSS-IIId-23
Lesson Objectives:
At the end of the lesson, the learners should be able to
1. Enumerate the proper ways of storing and reconstituting stocks, sauces,
and soups
2. Demonstrate the proper ways of storing and reconstituting stocks, sauces,
and soups
3. Show honesty in evaluating reconstituted stocks, sauces, and soups.
Directions: Write TRUE if the statement is correct and FALSE if the statement is
wrong. Write the answer in your activity notebook.
1. Reconstitute stocks, sauces and soups using evaporated milk, coconut milk, and
fruit juices.
2. Put stocks in refrigerator while it is hot.
3. Stock can be frozen and will last for several months.
4. A good way to cool the stock is to place the hot stock pot in a sink full of cold
water and ice cubes.
5. Sauces and starches should be kept in airtight container and stored in a cool dry
place.
Lesson Store, Reconstitute and Evaluate

4 Stocks, Sauces, and Soups
Week 4
Reconstitute is the process of rehydrating dried foods by placing the food

in water or some other liquid, to bring them back to a resemblance of their original
size, shape, and texture. The liquid can then be saved or used immediately for the
desired recipes while evaluation is the act or result of evaluating: determination of
the value, nature, character, or quality of something or someone.
Storage of Stocks/Sauces and Soups
Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen
in 1-gallon amounts to be used for sauces. However, once a stock has been used to
make a sauce, the sauce itself should not be frozen. Sauces do not freeze well and
should be made in amounts needed on the day of production.
The stock should never be put in the refrigerator while it is hot. The large
volume of hot liquid can raise the internal temperature of the refrigerator to the point
that the stock will cool sufficiently within two hours and may warm everything else
in the refrigerator. A good way to cool the stock is to place the hot stock pot in a sink
full of cold water and ice cubes until it is lukewarm, but it should not exceed one
hour. After leaving it uncovered for the first half hour and stirring occasionally to
cool, it should be covered with an upside-down plate to prevent evaporation which
would cause the stock to become too concentrated. Refrigerated stock cools better in
shallow pans. If covered, stock lasts up to five days, but it is best if used in two days.
Storage of Starch and Sauces
Sauces and starches should be kept in airtight container and stored in a cool
dry place away from the moisture, oxygen, lights, and pests. Food made with starches
contains egg, milk, cream of other dairy products all of which make them prone to
bacterial contamination and to food-borne illnesses. Sauces made with these
ingredients should be kept out of the temperature danger zone. Thickened sauce
should also be prepared, served, and stored with caution. These products should be
stored in the refrigerator and never left to stay for long at room temperature.
Storing Equipment
1. Glass/Plastic Container 2. Stock pot 3. Refrigerator
Ways to Reconstitute Stocks
1. Skim the surface and strain off the stock through a china cup lined with
several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
⚫ Set the pot in a sink with blocks, rack, or some other object under it. This
is called venting. This allows cold water to flow under the pot or around
it.
⚫ Run cold water into the sink, but not higher than the level of the stock.
⚫ Stir the pot occasionally so the stocks cool evenly Cooling stock quickly
and properly is important. Improperly cooled stock may spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3
days if properly refrigerated. Stock can also be frozen and will last for several
months.
Ways to Reconstitute Stocks, Sauces, and Soups

1. By adding water.
2. By using other liquid like evaporated milk, coconut milk, and fruit juices.
Directions: List down 3 proper ways to store and 3 proper ways to reconstitute
stocks, sauces, and soups. Write the answer in your activity notebook.
Store Reconstitute
1. 1.
2. 2.
3. 3.
Directions: Based on your previous experience in preparing and cooking sauces,

soups, and stocks, ask a family member to evaluate your finished
product. Use the rubrics given below.
Appearance Texture
Flavor Palatability
Criteria Excellent Very Good Good Poor
Appearance Identical to the Food looks very The food only The food
image on similar to image slightly presented does
recipe. Brilliant on the recipe; resembles that of not resemble the
presentation. however, some the picture on image that was
aspects are not the recipe. It is given to
present. clear there are students in any
several elements way.
missing.
Flavor Well blended Food is clearly Same flavoring/ Burnt flavors,
flavors, properly well cooked, seasonings are strong or
seasoned, no although there overpowering, overwhelming
overwhelming was a lack of raw food product seasonings/
or dominating seasoning, food flavor, bland. flavorings,
flavors, pleasing smells nice but completely
aroma and not quite as was flavorless.
flavors. required.
Texture Food is cooked Food is cooked Over cooked, Tough, crusty
very well and is very well perhaps especially burned surface,
neither over nor a little under noticed on the soggy and/or
under cooked. cooked. There food found on crumbly.
The food has a exists the surface, food
delicate texture, inconsistency in is slightly tough
consistent size the size. or soggy texture,
cuts, no burned somewhat
exteriors. crumbly.
Palatability Very savory, Savory is taste, Fair flavors, good Poor flavor,
great aroma, pleasant aroma, aroma, smooth tasteless or
smooth, evenly flavors are but somewhat totally over
cooked, well distinctive and uncooked. seasoned, over
blended flavor, not quite cooked, or raw
yet distinct blended, flavor, chalky.
within each mouthfuls taste
portion. somewhat
inconsistent.
Directions: Identify what criterion in a rubric should be used to evaluate the

following. Write the answer in your activity notebook.
Choices:
Appearance flavor palatability texture
____________1. toughness ____________4. aroma
____________2. savory ____________5. taste
____________3. presentation
Learning Competency: Prepare Poultry and Game Dishes

Learning Outcome 1: Performs mise en place
1.1 Identify market forms of poultry and determine poultry cuts in
accordance with prescribed dish
Code: TLE_HECK 10PGD-IIIe-25

1. Identify the market forms of poultry
2. Write the recipe of your favorite poultry dish
3. Appreciate the importance of knowing the poultry cuts for appropriate
chicken recipe.
Directions: Read each question carefully and choose the correct word/s from the
box below. Write the answer in your activity notebook.
Drawn Poultry Drumsticks Ready-to-Cook Live Poultry

Whole Chicken Live Poultry Wing Drumettes
1. It includes the lower portion of the leg quarter (the portion between the knee joint
and the hock).
2 It should be healthy, alert, and well-feathered. Avoid poultry which have bruises,
blisters, and broken bones.
3. It refers to the first section between the shoulder and the elbow.
3 It refers to the poultry parts such as wings, breast, thighs, and drumsticks which
have been separately packed in a single container, frozen or chilled.
4 This can either be fresh or frozen.
MARKET FORMS AND DIFFERENT

Lesson
CUTS OF POULTRY
5
Week 5
Poultry is one of the most popular and useful types of meats that you can buy
from a wet market. This is because poultry meat is equally pleasant and flavor and
simple to prepare, making it an excellent source of protein for a wide collection of
dishes. The different cuts of poultry meat we find at the market can be sourced
from a variety of poultry birds like chickens, ducks, geese, pheasants, turkeys,
quails, and more depending on the geographical location.
Market forms of Poultry

Live Poultry should be healthy, alert, and well-feathered. Avoid poultry which have
bruises, blisters, and broken bones.
Whole Poultry has the same criteria for selecting live poultry although it is no longer
alive.
Dressed Poultry is the most available poultry form in the market. Dressed poultry
are 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.
Drawn Poultry is dressed poultry that have been chilled or frozen. They are usually
available in groceries.
Ready-to-cook refers to poultry parts such as wings, breast, thighs, or drumsticks
which have been separately packed in a single container, frozen or chilled.
Different Cuts of Poultry
1. Whole Chicken- It is marketed either fresh or frozen.

2. Halves - The bird is split from front to back through the backbone and keel
to produce 2 halves of approximately equal weight.
3. Breast Quarters - Halves may be further cut into which include the wing. A
breast quarter, including portions of the back, are all white meat.
4. Split Breast – It is a breast quarter with the wing removed.
5. Split Breast without Back – It is a breast quarter with wing and back portion
removed.
6. Boneless, Skinless Breast – It is a split breast that has been skinned and
deboned.
7. 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 labelled as whole cut-up chicken. These are usually
sold without giblets.
8. Whole Chicken Wing - The whole chicken wing is an all-white meat portion
composed of three sections: drumette, mid-section, and tip.
9. Wing Drumettes – This refers to the first section between the shoulder and
the elbow.
10. Wing Mid-Section with Tip – This is the flat center section and the flipper
(wing tip).
11. Wing Mid-Section – This is the section between the elbow and the tip,
sometimes called the wing flat or mid-joint.
12. Whole Chicken Leg – This is the drumstick-thigh combination. The whole leg
differs from the leg quarter and does not contain a portion of the back
13. Boneless, Skinless Leg – This is a whole chicken leg with skin and bone
removed.
14. Thigh – This is the portion of the leg above the knee.
15. Boneless, Skinless Thigh – This is the thigh without skin and bone removed.
16. Drumsticks - These include the lower portion of the leg quarter (the portion
between the knee joint and the hock).
17. Giblets - These include heart, liver, and neck.
Whole Chicken Halves Breast Quarters Split Breast
Split Breast w/o Back Boneless, Skinless Breast 8-Piece Cut Whole Chicken Wing
Wing Drumettes Wing Mid-Section w/ Tip Wing Mid-Section Whole Chicken Leg
Boneless Skinless Leg Thigh Boneless Chicken Thigh Drumsticks
Giblets
Directions: Write C if the statement is correct and W if the statement is wrong.

Write the answer in your activity notebook.
1. Giblets include heart, liver, and neck.
2. Poultry meat consists of dark and white muscles.
3. Drawn poultry is the most available poultry form in the market.
4. Dressed poultry are slaughtered birds that have been bled, defeathered and the
visceral organs are removed.
5. Whole chickens are marketed either fresh or frozen.
Directions: Write the recipe of your favorite poultry dish in your activity notebook.
Your score will be based on the rubric below.

5 Can write the title, quantity, ingredients, and procedures of the recipe.
4 Can write the title, ingredients (no quantity) and procedures of the recipe.
3 Can write the title, ingredients (no quantity) of the recipe.
2 Was able to write the title of the recipe.
Directions: Match Column A with Column B and write the correct answer in your
activity notebook.
A B
1. A breast quarter with wing removed. A. Drawn Poultry
2. It is the most available of poultry form in the B. Dressed Poultry
market.
C. Halves
3. The bird is split from front to back through the
backbone. D. Ready-to-cook
4. It is an all-white meat portion composed of E. Split Breast
three sections. F. Whole Chicken Wing
5. These are dressed poultry that have been
chilled or frozen.

Learning Outcome: 2: Cook poultry and game bird dishes
2.1 Prepare poultry and game birds hygienically to minimize risk of food
spoilage and cross contamination
Code: TLE_HECK 10PGD-IIIf-h-26

Learning objectives:
1. Identify the causes of food spoilage and contamination
2. Cook poultry dish by either moist heat or dry heat method
3. Realize the importance of principles of poultry cookery.
Directions: Identify the letter of the best answer and write it in your activity
notebook.
1. What cooking method is best for mature birds?
A. dry heat method C. low heat method
B. high heat method D. moist heat method
2. What is the best cooking method for young bird?
A. dry heat method C. low heat method
B. high heat Method D. moist heat method
3. It is a serious public health problem that came from food-borne diseases that
affects many people every year.
A. food contamination C. food infestation
B. food infection D. food poisoning
4. Which of the following dishes does not use the moist heat method?
A. manok na pinaupo C. relyeno
B. pritong manok D. tinola
5. What is the best cooking temperature for poultry?
A. high heat C. moderate to high heat
B. low heat D. low to moderate heat
Lesson COOK POULTRY AND GAME BIRD DISHES
6 Week 6
Directions: Read the article and write your own reflection in the activity notebook.
A British man who was admitted to intensive care after an awards banquet in
October lost the use of his limbs, his speech, and the ability to blink-leaving his eyes
wide open and him unable to sleep.
He was diagnosed with Miller Fisher Syndrome, which can be triggered by
Campylobacter. It causes abnormal muscle coordination, paralysis of the eye
muscles, absence of the tendon reflexes, and is fatal in 8 percent of cases.
An investigation by Public Health England found Campylobacter bacterium in
the chicken liver parfait element of a pigeon breast starter.
-Foodsafetynews.com
People can get Campylobacter infection by
eating raw or undercooked poultry or eating
something that touched it. They can also get it from
eating other foods, including seafood, meat, and
produce, by contact with animals, and by drinking
untreated water.
Figure 1: The image of Campylobacter

www.foodsafetynews.com
Common Causes of Food Spoilage and Contamination
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
Principles of Poultry Cookery

1. 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.
3. To prevent the risk of microbial contamination, stuffing should be done
immediately before roasting.
4. Cooked poultry should be eaten immediately or refrigerated if not consumed.
5. Poultry is pale-colored, so it is best to employ dry heat cooking with fat for a brown
color.
6. For roasting chicken, cuts should be placed with the breast-side down to produce
a juicer and tender product.
7. Basting can be done to improve the palatability of lean poultry meat.
Steps In Fabricating Chicken

1. Cut along the center of the breastbone.
2. Cut along one side of the breastbone to the base of the chicken.
3. Separate skin that is attached to the breast from the leg quarter.
4. Using your thumb under the wing joint, press upward and out to separate joint.
5. Cut between the joint to remove using a knife and remove any skin not separated
from the carcass yet.
6. Cut around wing joint to remove the wing.
7. A small thin piece of meat located underside of the breast can be removed by
pulling the tenderloin.
8. Cut around leg quarter going up high towards backbone then circling down toward
the other side.
9. Once you hit the joint, use your thumb to push and snap the joint apart.
10. Finish cut through the joint to remove the leg quarter.
Poultry Cookery
1. Moist Heat Method
Moist-heat cooking methods use water, liquid or steam to transfer heat to
food. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo,
and relyeno.
2. Dry Heat Method

Dry heat is a process where food is exposed to a source of high heat either
from below or above and usually in an oven. It is good 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 fatter 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.
Directions: Give examples of poultry dishes using moist heat and dry heat method.
MOIST HEAT METHOD DRY HEAT METHOD

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
Directions: Look for one recipe of poultry using dry heat and moist heat method.
Directions: Arrange the steps in fabricating chicken in Column B by putting numbers

1-10 in Column A. Write the answer in your activity notebook.
COLUMN A COLUMN B
1-10 STEPS IN FABRICATING CHICKEN
Finish cut through the joint to remove the leg quarter.
Once you hit the joint, use your thumb to push and snap the joint
apart.
Cut around leg quarter going up high towards backbone then circling
down toward the other side.
A small thin piece of meat located underside of the breast can be
removed by pulling the tenderloin.
Cut around wing joint to remove the wing.
Cut between the joint to remove using a knife and remove any skin
not separated from the carcass yet.
Using your thumb under the wing joint, press upward and out to
separate the joint.
Separate skin that is attached to breast from leg quarter.
Cut along one side of the breastbone to the base of the chicken.
Cut along the center of the breastbone.

Learning Outcome 2: Cook Poultry and Game Bird Dishes
2.2 Cook various poultry and game bird dishes
Code: TLE_HECK10PGD-IIIf-h-26
1. Identify the two methods of cooking poultry dishes
2. Prepare and cook poultry dishes
3. Realize the importance of following the recipe in making poultry dishes.
Directions: Write TRUE if the statement is correct and if it is FALSE, replace the
underlined word(s) to correct the statement. Write the answer in your
activity notebook.
1. Wash hands before you start cooking.

2. Turn off gas stove when you’re already done cooking
3. Use face mask if you want to sneeze or cough, then, cover your nose and mouth.
4. Moist heat cookery is reserved for tender birds.
5. Measuring ingredients is not needed in cooking.
Lesson METHODS OF COOKING

7 POULTRY DISHES
Week 7
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.
Zachary will be having a weekend treat for his family. He decided to cook 1kg
of Chicken Afritada as his poultry dish. Help Zachary identify the different
ingredients that he will use in cooking Chicken Afritada.
In your activity notebook, list the quantity, ingredients, and procedures on
how to cook (Afritada) poultry dish. With the use of different ingredients, what will
be the appearance, of the finished product with texture and flavour?
Poultry like meat may be cooked either by 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 meat. Fat content should also be taken into
consideration.
Two Methods of Poultry Cookery
1. Dry heat method – refers to any cooking technique where the heat is transferred
to the food item without using moisture (roasting, baking, grilling, broiling)
2. Moist heat method – include any techniques that involve cooking with moisture
– whether its steam, water, stock, wine, or other liquid (braising, simmering,
boiling, stewing)
Italian Chicken Roll-Ups
Ingredients:
8 boneless skinless chicken breast halves (4 ounces Each)
8 thin slices (ounces ham)
4 slices cheese, halves
2/3 cup seasoned breadcrumbs
1/2 cup grated cheese
1/4 cup minced parsley
1/2 cup milk
Procedure:
1. Preheat oven to 425°. Flatten chicken to 1/4-in. thickness.
2. Place a slice of ham and half slice of provolone cheese on each place of chicken.
3. Roll up from a short side and tuck in ends, secure with a toothpick.
4. In a shallow bowl, combine crumbs, cheese, and parsley.
5. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb
mixture.
6. Place roll-ups, seam side down, on a greased baking sheet.
7. Spritz chicken with cooking spray. Baked uncovered, 25 minutes or until meat
is no longer pink.
8. Remove toothpicks.
Directions: Classify each dish according to the method of cooking by putting a check
( ✓ ) in the column. Write the answer in your activity notebook.
Name of dish Moist heat method Dry heat method
Roasted Duck
Grilled Quail
Chicken Caldereta
Fried Chicken
Turkey Patties
Make your own chicken dish recipe in your activity notebook. Write the recipe
title, ingredients and its procedure in cooking. Your performance will be rated using
the scoring rubric below:
Correctly follows the procedures in preparing and cooking poultry dish

5
and performs the skill without supervision and with initiative and
adaptability to problem situation
4
and performs the skill satisfactorily without assistance or supervision
3
with minor errors and performs the skill satisfactorily with some
assistance or supervision
2 Correctly follows the procedures in preparing and cooking poultry dish
with minor errors and performs the skill satisfactorily without assistance
or supervision
1 Was not able to follow the procedures in preparing and cooking poultry
dish and performs the skill unsatisfactorily
Directions: Arrange the jumbled letters of poultry dish. Write the answer in your
activity notebook.
1. NEICHCKTINGALANA ____________________________
2. PALMANSIGUKANKAMNO ____________________________
3. ONITLA ____________________________
4. ABONGDOAMKN ____________________________
5. RYCHNEICKRUC ____________________________
Learning Outcome 3: Plate/Present Poultry and Game Bird Dishes
3.1 Identify the type of service ware to be utilized in serving poultry and game-
bird dishes
3.2 Present plated poultry and game-bird dishes with appropriate sauces,
garnishes, and accompaniments
Code: TLE_HECK10PGD-IIIi-27
1. Identify the factors to consider in plating /presenting poultry and game bird
dishes.
2. Present plated poultry and game bird dishes.
3. Value the importance of following the factors to consider in presenting/
plating poultry dishes.
Directions: Match Column A to Column B. Write the answer in your activity

notebook.
Column A Column B
___ 1. It is the amount of food you choose to eat at one time. A. garnishing
___ 2. Is a standard amount used to help give advice B. plate
about how much to eat. C. plating
___ 3. It is the act of arranging the meal on the individual plate D. portion
immediately before it is served. E. poultry
___ 4. To enhance in appearance by adding decorative touches F. serving
___5. If the food is the masterpiece, which one serves as the frame?
PLATE/PRESENT POULTRY AND

Lesson
GAME BIRD DISHES
8
Week 8
Poultry are domesticated birds kept by humans for the purpose of producing
eggs, meat, and/or feathers. Poultry comes from the French/Norman word, poule. It
is derived from the Latin word Pullus, which means small animal. March 19th is
known as National Poultry Day. Poultry is the second most widely eaten meat in the
world, accounting for about 30% of meat production worldwide, after pork at 38%.
chickens and other birds are thought to have descended from dinosaurs.
Portion Control for Cooked Poultry and Game Bird
Chicken
✓ Meat shrinks about 25% when cooked. A quarter-pound hamburger (4 oz.) will
yield a 3-ounce portion after cooking. An 8-ounce steak will yield about 6
ounces of cooked meat.
✓ A chicken breast is generally 3 - 4 ounces.
✓ A chicken thigh is usually 2 ounces, while a leg is 1 - 2 ounces.
✓ Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce choice (or
exchange) with that.
How to Do Control Portion Sizes – Portion Control Secrets

Portion is how much food you choose to eat at one time (breakfast, lunch,
dinner, or snack), whether in a restaurant, from a package, or in your own kitchen.
Serving is a standard amount used to help give advice about how much to eat, or to
identify how many calories and nutrients are in a food.
Factors to consider in Presenting/Plating poultry dishes

A. Types of service wares
B. Plating/ Presenting Poultry Dishes
C. Garnishing
D. Sauces
E. Accompaniments
Service ware/Serve ware refers to the items used both by client and by the waitress
for bringing the food to the client.
A. Types of Service Wares
1. Food Cover is used to keep bugs off the food.
2. Tray is a shallow platform designed for carrying things.
3. Napkin holder is a device used to hold napkins. A napkin holder can be made
from virtually any solid material and is built so that the napkins do not slip
from its hold.
4. Condiments are substances such as a relish, vinegar, or spice, used to flavor
or complement food.
5. Salt spoon- is a miniature utensil used with an open salt cellar for individual
service.
6. Carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)
that is used to slice thin cuts of meat, including poultry, roasts, hams, and
other large, cooked meats.
7. Cold Meat Fork is an essential utensil for serving cuts of cold meats and
textured cheeses on simple or fancy trays.
8. Soup plate is wide, shallow bowl with a flanged rim. Diameter is
approximately 9 to 10 inches, the rim is 1 to 2 inches wide, the depth is to 1
½ inches deep, and the well to 6 to 7 inches across.
B. Plating/ Presenting Poultry Dishes

Plating is the act of arranging the meal on the individual plate immediately
before it is served.
• Presentation should look natural.
• Try to strike a balance between having enough food on the plate to convey
hospitality without overcrowding the plate—and potentially offending your
guest.
• Try to leave one-third of the plate empty and plate your dish immediately
before you serve it.
• Always check the temperature of your food before you serve it to a guest.
• Clean spills or sauces away with a moistened clean sponge or paper towel.
Decorate the Frame

• If the food is the masterpiece, then the plate is its frame. Adapt artistic framing
strategies to your cooking for a quick way to improve your food’s presentation.
• Buy beautiful bowls and plates in a variety of shapes and colors. You can also
decorate the rim of a plate. Use culinary elements like colorful spices or
confectioner’s sugar; specialty salts like Hawaiian alaea or Himalayan pink
salt which also lend themselves wonderfully to this purpose.
• For small appetizers, part of the presentation is making the display platter
look beautiful. Make a bed of uncooked soba noodles or flat rice sticks, shafts
of wheat, or large sprigs of fresh herbs like rosemary and thyme. This is also
a good trick to use if you are preparing a hors d‘oeuvre platter.
• If you’re decorating a plate that will hold hot food, be aware that by the time
you’re finished garnishing the plate, the food may not be hot.
Mix Shapes, Colors and Textures

• Food is naturally beautiful. Combine foods with different shapes, colors, and
textures on the same plate.
• Grilled filet mignon becomes even more decadent when it appears on the plate
with stark white mashed potatoes and a bright green steamed vegetable.
• If your plate will contain multiple elements, use an odd number of dishes
rather than an even number for further interest. Grilled filet mignon with
mashed potatoes and steamed asparagus looks great but add a stack of sliced
tomatoes and the combination becomes regimented and less remarkable.
• Try to integrate a variety of shapes in each dish. Risotto is boring when paired
with rice, as the two are nearly identical in shape, color, and size. Meatballs
and Brussels sprouts are different colors but the same shape. But meatballs
and rice make an interesting combination, as do risotto and Brussels sprouts.
• For a restaurant-worthy twist on traditional side-by-side plating, stack the
components of your dish vertically. Arrange asparagus into a teepee on the
plate, with a dipping sauce in the center; make salads more cylindrical than
vertical. This approach can make any plate instantly more interesting.
C. Garnishing
Garnish is to enhance in appearance by adding decorative touches. Garnishes
can be as simple or intricate as you like.
• For a twist on the traditional parsley sprig, use a sprig or two of an herb or
spice that was used in the dish.
• A ham flavored with rosemary might feature a sprig of rosemary on each plate.
• Spicy pad Thai can include a wedge of lemon or lime and a dash of paprika
sprinkled around the plate.
• You can also garnish with small fans of fruits and vegetables like cucumber,
pineapple, avocado, citrus, kiwi, or apple. Slice the fruit or vegetable into thin
rounds, leaving ¼” of flesh connected on one side to hold the rounds together.
Gently spread out the slices and arrange them neatly in an arc.
• Garnishes can provide complementary flavor, like peanuts in pad Thai, or
contrasting flavor, like a lemon wedge with seafood.
D. Sauces
It is a liquid, cream, or semi-solid food, served on or used in preparing other
foods. Most sauces are not normally consumed by themselves; they add flavor,
moisture, and visual appeal to a dish. An entrée’s sauce also makes a delicious
garnish. Swirl it around or a top the plate for visual and gustatory interest.
E. Accompaniments
These are complementary additions to the main ingredient of a meal. These
are typically things like vegetables and side salads, but they also include sauces and
relishes. Sometimes the accompaniment also comes with a garnish of its own.
Directions: Fill in the missing word. Write the correct answer in your activity
notebook.
1. Meat shrinks about _______when cooked.
2. Service ware refers to the items used both by client and by the _____ for bringing
the food to the client.
3. Always check the _______of your food before you serve it to a guest.
4. If your plate will contain multiple elements, use an _____number of dishes rather
than an even number for further interest.
5. Slice the fruit or vegetable into thin rounds, leaving _____ of flesh connected on
one side to hold.
Directions: Put a (✔) if it is a Service ware and (X) if not. Write your answer in your
activity notebook.
_____1. carving knife _____6. napkin holder
_____2. chopping board _____7. salt spoon
_____3. cold meat fork _____8. soup plate
_____4. condiments _____9. stove
_____5. food cover _____10. tray
Directions: Analyze the following statements. Write P if it is about Plating, and

G if it is Garnishing poultry and game bird dishes. Write the answer in
your activity notebook.
1. Try to strike a balance between having enough food on the plate without
overcrowding it.
2. For a twist on the traditional parsley sprig, use a sprig, herbs or
spice that was used in the dish.
3. Leave one-third of the plate empty before you serve it.
4. Spicy pad Thai can include a wedge of lemon or lime and a dash of paprika
sprinkled around the plate.
5. Presentation should look natural.
Learning Outcome 4: Prepare Game Bird Dishes
4.1 Store and maintain poultry and game bird according to standards
Code: TLE_HECK9-12PGD-IIIj-28
1. Identify the safety practices in handling and storing poultry and game
products
2. Make the standard of storing poultry and game bird dishes
3. Value the importance of maintaining the poultry and other game bird dishes.
Directions: Choose the letter of the correct answer and write it in your activity
notebook.
1. What should you avoid when buying poultry?
A. There should be no objectionable odor.
B. It should be a well packed frozen poultry.
C. The poultry you choose should be pink in color.
D. Choose a chicken that has purple or green discoloration around the neck.
2. How long should fresh poultry be stored in the refrigerator?
A. 1 to 2 days B. 2 to 3 days C. 3 to 4 days D. 4 to 5 days
3. What is the longest possible time when freezing a whole chicken and turkey?
A. 3 mos. B. 6 mos. C. 9 mos. D. 12 mos.
4. Why poultry should be frozen whole, in halves, cut into pieces, or parts after they
are dressed and be placed in a container?
A. to marinate C. for easy selection and thawing
B. to separate parts by parts D. for easy meal preparation and thawing
5. The following are some causes of food contamination and food spoilage, EXCEPT?
A. Failure to properly refrigerate food
B. Failure to thoroughly heat or cook food
C. Poor personal hygiene practices of employees/workers
D. Proper reheating of foods to temperature that kills bacteria
Lesson STORE POULTRY AND

9 GAME BIRD DISHES
Week 9
The food safety standards aim to lower the incidence of foodborne illness.
“Food Safety Act of 2013” shall be the framework for implementing the farm to work
food safety regulatory system that ensures a high level of food safety. This take an
obligation to produce food that is safe and suitable to eat for food handlers.
Proper storing of poultry and game bird dishes according to standards is truly
a necessity to reduce consumption of whether it is cooked or uncooked or an excess
poultry and game bird dishes. Careful handling and saving of poultry and other game
bird dishes according to a standard requires a crafty decision to make or else possible
spoilage is significant.
Poultry may be frozen whole, in halves, cut into pieces, or parts after they are
dressed. Parts can be packed separately, ready to cook, or for easy meal preparation
and thawing. Poultry spoils very quickly unless it is properly handled and stored.
After being brought home from the market, it should be unwrapped as quickly as
possible and wiped off with a damp cloth. Then it should be lightly covered with
waxed paper, placed in shallow utensils, and stored in a cold part of the refrigerator
near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible,
covered to prevent drying and refrigerated. Removing the bones saves space. Frozen
poultry must be kept in the freezing unit until it is thawed for cooking.
Raw chicken and poultry can carry the salmonella bacteria, which is
responsible for more cases of food poisoning than any other pathogen. Fortunately,
it is easy to avoid getting sick from chicken and poultry, if you follow safe food
handling practices.
To prepare poultry properly for freezing, it should be wrapped tightly in a
moisture-vapor proof film, foil or paper and then frozen at -180C (00F) or lower.
Although there are no abrupt changes in quality during the first few months of
poultry storage, it has always been a good practice to use these chickens first which
have been in storage longest and those with torn wrapper.
Basic Standard for Handling Food Safely
Safe steps in food handling, cooking, and storage are essential to prevent foodborne
illness. You cannot see, smell, or taste harmful bacteria that may cause illness.
Follow the four steps of the Food Safe Families campaign to keep our food safe:
•Clean - Wash hands and surfaces
•Separate - Don't cross-contaminate.
•Cook - Cook to the right temperature.
•Chill - Refrigerate promptly
Safety Practices in Handling and Storing Poultry and Game Products Shopping
• Purchase refrigerated or frozen items after selecting your non-perishables.
• Packages of chicken should feel cold to the touch and should be among the
last items you select before checking out.
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or other expiration dates.
Storage
• Always refrigerate perishable food within 2 hours—1 hour when the
temperature is above 90 °F (32.2 ºC).
• Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the
freezer at 0 °F (-17.7 ºC) or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2
days: other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package,
wrap the package again with foil or plastic wrap that is recommended for the
freezer.
• Rinsing poultry before cooking is no longer recommended. Rinsing poultry
spreads tiny droplets of contamination around the sink and kitchen area. Any
bacteria present on the poultry will be effectively destroyed in the cooking
process.
Preparation
• Always wash hands with warm water and soap for 20 seconds before and after
handling food.
• Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices away
from other food. After cutting raw meats, wash cutting board, utensils, and
countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution
of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.
Thawing
• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing
meat and poultry juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag.
Submerge in cold tap water. Change the water every 30 minutes. Cook
immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing.
Cooking
• Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured
with a food thermometer.
Serving
• Hot food should be held at 140 °F (60 °C) or warmer.
• Cold food should be held at 40 °F (4.4 ºC) or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers,
and warming trays. Keep food cold by nesting dishes in bowls of ice or use
small serving trays and replace them often.
• Perishable food should not be left out more than 2 hours at room
temperature—1 hour when the temperature is above 90 °F (32.2 ºC).
Leftovers
• Discard any food left out at room temperature for more than 2 hours.1 hour
if the temperature was above 90 °F (32.2 ºC). Place food into shallow
containers and immediately put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days. Reheat leftovers to 165 °F (73.9 °C).
Refreezing
• Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.
Cold Storage Chart
Directions: Choose your answer from the box below and write only the letter of the
correct answer in your activity notebook.
A. cooking B. leftovers C. preparation D. refreezing
E. serving F. shopping G. storage H. thawing
1. Use cooked leftovers within 4 days.
2. Cold food should be held at 40 °F (4.4 ºC) or colder.
3. Rinsing poultry before cooking is no longer recommended.
4. Cook meat and poultry immediately after microwave thawing.
5. Never choose meat or poultry in packaging that is torn or leaking.
6. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
7. Check the temperature of your refrigerator and freezer with an appliance
thermometer.
8. Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking.
9. Always wash hands with warm water and soap for 20 seconds before and after
handling food.
10. Place food into shallow containers and immediately put in the refrigerator or
freezer for rapid cooling.
Directions: Fill in the appropriate word/s on each blank. Write the answer in the
activity notebook.
Poultry may be ____(1)___ whole, in halves, cut into pieces, or parts after they
are dressed. Parts can be packed separately, ready to cook, or for easy meal ____(2)___
and ____(3)___. ____(4)___ spoils very quickly unless it is properly ____(5)___ and
stored. After being brought home from the market, it should be ____(6)___ as quickly
as possible and wiped off with a damp cloth. Then it should be lightly covered with
waxed paper, placed in shallow utensils, and ____(7)___ in a cold part of the
refrigerator near the freezing unit or ice. ____(8)___ poultry should be cooled as
quickly as possible, covered to prevent drying and refrigerated. Removing the bones
saves space. Frozen poultry must be kept in the ____(9)___ unit until it is thawed for
____(10)___.
I. Directions: Match column A with column B. Write only the letter of your answer
in your activity notebook.
Column A Column B
1. Do not cross-contaminate. A. Cooking
2. Reheat leftovers to 73.9 °C. B. Leftovers
3. Change the water every 30 minutes. C. Preparation
4. If thawed by any methods, cook before refreezing. D. Refreezing
5. Rinsing poultry before cooking is no longer recommended. E. Storage
F. Thawing
II. Directions: Choose the letter of the correct answer and write it in your activity
notebook.
1. What is the only way to kill food-borne pathogens?
A. by killing them softly C. by thoroughly cooking the food
B. by reheating the food D. by placing them in a refrigerator
2. How can you make safe shopping for chicken and poultry?
A. Buy it first before other items.
B. It should be the last items you select before checking out.
C. Packages of chicken should be wrapped in paper bags.
D. Packages of chicken and poultry should be sealed together.
3. Why is there a need to look at the date of “sell by” or “use before’?
A. for product expiration C. for federal regulations
B. for federal compliance D. for product consumption
4. Why do we need to cover marinated meat and poultry in the refrigerator?
A. to avoid having spillage inside the ref
B. to avoid having bad odor inside the ref
C. to avoid cross contamination of bacteria
D. to maintain the cleanliness of the refrigerator
5. What bacteria is prone to contaminate raw chicken and poultry, which is
responsible for more cases of food poisoning than any other pathogen if we did not
follow safe food handling practices?
A. bacteria B. fungi C. parasites D. salmonella
Bernardino Josephine, Fulgencio Maria Gracia A. et., al. 2015. Technology and Livelihood Education
The New Grade 10. The Phoenix Publishing House Inc.
Caunan, Cha, Teacher I, ICT Coordinator at DepEd Philippines “Learning Module in Cookery 10”
(June 21, 2015), https://www.slideshare.net/grinsoda/lm-cookery-g10
DepEd Bataan. (2016). Cookery 10. In D. o. Bataan, Learners Manual (pp. 68-98). Provincial Capitol
Compound, Balanga City, Bataan 2100 Philippines: Department of Education Division of
Bataan.
Kong, A.S. & Domo, A.P. (2016). Technical Vocational Livelihood Education – Cookery Module 2
Manual. pp. 259-263
Messing, Laurie & Schweihofer, Jeannine (2014). Michigan Fresh: Handling, Using & Storing Poultry.
Retrieved from https://www.canr.msu.edu/uploads/resources/pdfs/mi_fresh_poultry.pdf
Pinterest. (2020, November 17). Pinterest. Retrieved from Pinterest.com:
https://www.pinterest.ph/pin/515169644881804294/
Systems, T. (2020, November 17). RecipeTips.com. Retrieved from recipetips.com:
https://www.recipetips.com/glossaryterm/t35093/seasoning.asp?fbclid=IwAR2TNtgIUu44K-
EgPN5NpyhB26_pWToCG2V2nr3_DWqyTcUhK3kMdNjSyQ4
Watchers, W. (2020, November 17). WW International, Inc. All rights reserved. Retrieved November
Tuesday, 2020, from https://www.weightwatchers.com/us/recipe/chicken-
stock/5b92d5faab341000103e3560 Accessed November 17, 2020.
https://ethnicspoon.com/nappe-consistency-the-perfecttexture
For inquiries or feedback, please write or call:

Department of Education – SDO Valenzuela
Office Address: Pio Valenzuela Street, Marulas, Valenzuela City
Telefax: (02) 8292-4340
Email Address: sdovalenzuela@deped.gov.ph
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10

Published by the Department of Education

Development Team of the Module

Writers: Ricky C. Roque – Disiplina Village - BNHS

Reviewers: Belly Ray F. Ang, Arlene B. Maniquiz,

Editors: Michelle S. Jamon, Arlene B. Maniquiz

Layout Artist: Belly Ray F. Ang, Arlene B. Maniquiz,

Printed in the Philippines by ________________________

Department of Education – National Capital Region – SDO VALENZUELA

Directions: Write I if the following is used as an ingredient in preparing stocks and

Lesson PREPARE STOCKS FOR MENU ITEMS

Ingredients in Preparing Stock

Guidelines for Preparing Stock

Directions: Identify the classification of stocks being described by choosing the

A. Brown stock C. Fish stock E. White stock

Classification of Ingredients in Preparing Guidelines for Preparing

Learning Competency: Prepare Stocks, Sauces and Soups

Lesson CLASSIFICATION OF SOUPS

Other thickening agents for soup

CREAM OF POTATO SOUP

Tools and Equipment:

Criteria for Evaluating

1 Done poorly with erasures and irrelevant to the given topic

Learning Competency: Prepare stocks, sauces, and soups

Lesson CLASSIFICATION OF SAUCES AND

Thickening agent or thickener is a substance which can increase the viscosity

Thickening Agent for Sauce Making

Basic Sauces for Meat, Vegetables, and Fish

Nappé consistency is a French culinary term that refers to the consistency of

Hygienic Principles and Practices in Sauce Making

4 Clarify the fat. 2.Clarify the fat.

5 Deglaze the pan. 3.Add flour to the roasting pan and

5.Make a roux or a slurry of arrowroot 5. Strain. Skim excess fat.

6.Thicken the gravy with the roux or 6. Adjust consistency, if necessary,

7.Strain and adjust seasoning. 7. Season.

Learning Competency: Prepare Stocks, Sauces and Soups

Lesson Store, Reconstitute and Evaluate

Reconstitute is the process of rehydrating dried foods by placing the food

Storage of Stocks/Sauces and Soups

Storage of Starch and Sauces

1. Glass/Plastic Container 2. Stock pot 3. Refrigerator

Ways to Reconstitute Stocks, Sauces, and Soups

Directions: Based on your previous experience in preparing and cooking sauces,

Criteria Excellent Very Good Good Poor

Directions: Identify what criterion in a rubric should be used to evaluate the

Learning Competency: Prepare Poultry and Game Dishes

Code: TLE_HECK 10PGD-IIIe-25

Drawn Poultry Drumsticks Ready-to-Cook Live Poultry

MARKET FORMS AND DIFFERENT

Market forms of Poultry

1. Whole Chicken- It is marketed either fresh or frozen.

Whole Chicken Halves Breast Quarters Split Breast

Boneless Skinless Leg Thigh Boneless Chicken Thigh Drumsticks

Directions: Write C if the statement is correct and W if the statement is wrong.

Your score will be based on the rubric below.

Learning Competency: Prepare Poultry and Game Dishes

Code: TLE_HECK 10PGD-IIIf-h-26

Figure 1: The image of Campylobacter