Department of Education

NATIONAL CAPITAL REGION

SUPPLEMENTARY
LEARNING MATERIALS
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

GRADE 10
HOME ECONOMICS-COOKERY
QUARTER 3 (Module 6)

LEARNING COMPETENCY:
LO 2 : Cook poultry and game bird dishes
2.1 Prepare poultry and game birds hygienically to minimize risk
of food spoilage and cross contamination
2.2 Cook various poultry and game bird dishes appropriately
TLE_HECK9-12PGP-IIIf-h-26
 HOW TO USE THIS SUPPLEMENTARY LEARNING
MATERIALS
Before you start answering the module, I want you to set aside other
tasks that will disturb you while enjoying the lessons. Read the simple
instructions below to successfully enjoy the objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!

COOK POULTRY AND GAME BIRD DISHES

EXPECTATIONS

At the end of the module, you should be able to:

1. prepare poultry and game birds hygienically to minimize risk of food spoiled and cross-
contamination;
2. cook various poultry and game bird dishes appropriately; and
3. appreciate cooking various poultry and game bird dishes.

PRETEST

Directions: Supply the missing term or word in the sentences. Choose your answer on the box
below. Write your answer in your notebook.

thumb breast young palatability tenderer

poultry risk birds joint bacterial

1. Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along
one side of the____ bone to the base of the chicken.
2. To improve the __________ of lean poultry meat, basting can be done.

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 3. Dry heat is suitable for ______ birds.
4. Using your ______ push up and out to snap apart joint.
5. When roasting chicken, cuts should be placed with the breast-side down to produce a
juicier and ________ product.
6. The best cooking temperature for ______ is at low to moderate heat.
7. To prevent the ____ of microbial contamination, stuffing of turkey and chickens should be
done immediately before roasting.
8. Mature ______ are best cooked using moist heat.
9. With your thumb under the wing ____ press upward and out to separate joint.
10. Prolonged exposure to temperatures are favorable to _____ growth

LOOKING BACK

Directions: A. Name what cut of poultry is showed with the following pictures below. Write your
answer on a sheet of paper.

1. 2. 3.

________________ ________________ ________________

4. 5.
___________________ ___________________

B. List down at least five (5) market forms of poultry and write a short description for each
market forms.

1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________

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 BRIEF INTRODUCTION

Birds that are raised for human consumption are called poultry. Poultry products are
usually less expensive than many meat products and maybe adapted to a wide variety of dishes.
You can use variety of dry and moist techniques to cook tender, well done poultry.

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.

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
Steps in Fabricating Chicken

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

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3. Using the knife, scimitar may be preferred 4. Separate skin that is attached to breast from
but a fillet knife would work well too. Cut leg quarter.
along one side of the breast bone to the base
of the chicken.

5. With your thumb under the wing joint press 6. With knife, cut between joint to remove and
upward and out to separate joint. 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.

(Retrieved From: DepEd Learning Materials, TLE Home Economics, Cookery10)

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Deboning Chicken
STEP 1: Place the chicken, breast side up, on a clean cutting surface. Stretch out
each wing flat against the board by pulling the tip. With a boning knife, cut off the
wing tip and next joint, leaving the largest wing bone still attached.

STEP 2: At the neck, cut out the wishbone by pulling the skin up and
out of the way and sliding the knife along the underside of the
wishbone. Continue cutting around and under the wishbone until it is
free and can be pulled out with your fingers.

STEP 3: Turn the bird over, and with breast side down, cut along the
backbone from the neck to the tail.

STEP 4: With short sharp strokes of your knife, keeping the knife close
to the bones cut the flesh and skin, carefully using your fingers to pull
the flesh away from the carcass.

Cut through the ball-and-socket joints connecting the wing and thigh
bones to the carcass, so that they are separated from the carcass but
still attached to the skin. When step is completed on both sides, meat
will be attached only along the ridge of the breastbone. Gently (the skin
tears easily) pull to separate the breastbone and carcass from the flesh.

STEP 5: Cut the flesh from the curved (saber) bone near the wing and
remove the bone.

STEP 6: The partially-boned bird with leg and wing bones left in, is now
ready for stuffing.

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 STEP 7: While holding the wing bone from inside the bird, cut through
the tendons and scrape the meat from the bone with the knife. Pull out
the bone, using the knife to free it.

STEP 8: Cut off end of the leg bone using a cleaver or thick-bladed
cook’s knife. Note: The use of a cook’s knife for chopping through
chicken bone is acceptable for this application but not recommended for
cutting through other bone.

STEP 9: Repeat step #7 to remove the leg bone. Reposition wing and
leg meat so skin side is out.

STEP 10: The whole chicken is now completely deboned, with the skin
intact and ready to be stuffed, rolled, and roasted.
Now, you are ready for Rellenong Manok Recipe (Stuffed deboned
Chicken)

(Retrieved From: DepEd Learning Materials, TLE Home Economics, Cookery10 )

ACTIVITIES

Directions: Arrange the following steps of deboning chicken in chronological order. Write letter
A for the first step, Letter B on second step and so on..

___1. Repeat step #7 to remove the leg bone. Reposition wing and leg meat so skin side is
out.
___2. While holding the wing bone from inside the bird, cut through the tendons and scrape
the meat from the bone with the knife. Pull out the bone, using the knife to free it.
___3. Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat
against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint,
leaving the largest wing bone still attached.
___4. At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding
the knife along the underside of the wishbone. Continue cutting around and under the
wishbone until it is free and can be pulled out with your fingers.
___5. The whole chicken is now completely deboned, with the skin intact and ready to be
stuffed, rolled, and roasted.

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___6. Cut the flesh from the curved (saber) bone near the wing and remove the bone.
___7. Turn the bird over, and with breast side down, cut along the backbone from the neck to
the tail.
___8. With short sharp strokes of your knife, keeping the knife close to the bones cut the
flesh and skin, carefully using your fingers to pull the flesh away from the carcass.
___9. The partially-boned bird with leg and wing bones left in, is now ready for stuffing.
__10. Cut off end of the leg bone using a cleaver or thick-bladed cook’s knife. Note: The use
of a cook’s knife for chopping through chicken bone is acceptable for this application but not
recommended for cutting through other bone.

REMEMBER

A variety of moist and dry method can be used to prepare poultry. This makes poultry one of the
versatile food products served. The choice of method depends mainly upon the age of the bird
instead of location of the part in the carcass as the case of meats. Fat contents should also be
taken into consideration.

CHECKING YOUR UNDERSTANDING

A. Directions: Perform the following activities at your home. Your performance will be rated using
the scoring rubrics below.

A. Choose a recipe. Decide on a recipe that uses the cooking of method you know.
B. List your materials. Make a list of the cooking items that you will need to prepare your poultry
dish. List all the ingredients needed as well as equipment.
C. Prepare your dish. Prepare your poultry dish using the cooking methods you chose. Plate
your poultry dish. The presentation of dish is important.
D. Prepare documentation. Take a picture on your dish and submit it to your teacher in charge
together with the recipe of your dish.

Criteria 4 3 2 1
(Very Good) (Good) (Fair) (Poor)
1. The dish has the correct consistency.
2. The dish tastes delicious.
3. The dish is highly nutritious.
4. Presentation is appealing.
5. While cooking, the recipe practiced
cleanliness

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 6, The recipe followed proper preparation
and cooking procedure.
Total Score

B. Follow up questions

1. What are the cooking methods used in preparing your poultry dish?
___________________________________________________________________
2. What is the importance of maintaining the cleanliness while doing your task?
___________________________________________________________________
3. How would you describe your cooking skills?
___________________________________________________________________

POST TEST

TRUE or FALSE
Directions: Read the following sentences carefully. Write the word TRUE if the statement is
correct and FALSE if the statement is incorrect. Write your answers on your notebook.

1. When roasting chicken, cuts should be placed with breast-side down to produce a juicier
and more tender products.
2. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be
done hereafter before roasting.
3. Poultry meat is pale-colored, it is best to employ dry moist heat cooking with fat for brown
color.
4. To improve the palatability of lean poultry meat, basting can be done.
5. Leftover stuffing should be stored separately to prevent contamination.
6. Moist heat is suitable for mature birds.
7. The best cooking temperature for poultry is at low to moderate heat.
8. Cooked poultry should be eaten immediately or refrigerated if not consumed.
9. The fat distribution and maturity of the fowl affect the quality of the product.
10. It is best to fill the cavity completely as this will prevent the poultry from being thoroughly
cooked.

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ANSWER KEY
5. Ready-to-cook
10.bacterial 4. Drawn poultry
3. Dressed poultry 10. FALSE
9. joint
2. Whole poultry 9. TRUE
8. birds 1. Live poultry 8. TRUE
7. risk B.
7. FALSE
6. poultry 5. Drumstick
4. Thigh 6. FALSE
5. tenderer
3. Whole legs 5. TRUE
4. thumb 2. Whole chicken wings 4. TRUE
3. young 1. Halves 3. FALSE
2. palatability
A. 2. FALSE
1. breast
LOOKING BACK 1. TRUE
PRE-TEST
POST TEST

REFERENCES
K to 12 DepEd Learning Materials, Technology and Livelihood Education, Home Economics
Cookery Grade 10, Pages 296-305. Date Retrieved: January 11, 2021

Development Team of the Module

Writers: Roda J. Bautista

Illustrator:
Layout Artist: Grace R. Nieves
Content Editors: Gliceria S. Alvarez, Karen M. Booc
Language Editor: Juliene Joy Cabungcal
Management Team: Malcolm S. Garma, Regional Director – NCR
Alejandro G. Ibañez,CESO VI, OIC- Schools Division Superintendent
Genia V. Santos, CLMD Chief – NCR
Loida O. Balasa, CID Chief SDO Navotas City
James A. Roldan, EPP-TLE-TVL – NCR
Dennis M. Mendoza, LR EPS - NCR
Grace R. Nieves, LR/EPP-TLE-TVL, EPS SDO Navotas City
Nancy C. Mabunga, Librarian – NCR
Vergel Junior C. Eusebio, PDO II LRMS
Shirley Eva Marie V. Mangaluz, Librarian II LRMS

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