Grade 10

TLE-HE
COOKERY
QUARTER 3 – MODULE 5
Cook Poultry and Game Dishes
I – INTRODUCTION

Poultry is a category of farm birds, including chicken, turkey, duck, ostrich and quail. Edible
poultry products include the meat from these animals as well as their eggs. Because poultry
can be prepared and cooked in so many ways.
Poultry offers a lot of taste, value, variety and nutrition and poultry is lean (low in fat), and a
good source of protein, vitamin B6, iron and zinc.

II – MODULE CONTENT

Principles of Poultry Cookery

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

Causes of Food Spoilage and Contamination

All food should be safe and free from contamination and spoilage at all points in its
journey from its source until it reaches the consumers. However, food contamination is a
serious public health problem resulting in foodborne diseases that affect many people every
year. Hence, awareness of potential sources of food contamination is an important
component of good nutrition and good health.

Food may be contaminated by different microorganisms or by chemicals that can

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

1
Poultry Cookery
Poultry, like meat may be cooked by either dry or moist heat method. The
choice of method depends mainly upon the age of the bird instead of location of the
part in the carcass as in the case of meats. Fat content should also be taken into
consideration.
1. Moist Heat Method
As discussed earlier in this lesson, chicken are categorized into
classes. All classes of chicken and other poultry for that matter may be
cooked by moist- heat cookery. Common Filipino dishes are tinola,
sinampalukang manok, manok na pinaupo, and relyeno.
2. Dry Heat Method
The dry method is usually reserved for young tender poultry. The
poultry class of these chickens is specially termed “broilers and fryers”
Somewhat older but still immature birds such as capons and roasters are also
suitable for roasting. They are still tender but have more fat than the broilers
or fryers.
Older birds need to be tenderized by moist cooking prior to dry heat
cooking.
One point to remember in poultry cookery; moist heat cookery may be
applied to all classes and kinds of poultry but dry heat cookery is reserved for
tender birds.
Steps in Fabricating Chicken
1. Cut along center of breast bone

2. Here you can view the cut made

2
3. Using the knife, scimitar may be preferred but a fillet knife would work well too.
Cut along one side of the breast bone to the base of the chicken.

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

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

6. With knife, cut between joint to remove and cut any skin not separated from
carcass yet.

3
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.

4
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.

5
Activities/ Exercises:

Activity 1. Arrange the steps in fabricating chicken by numbering 1 to 13 on the

provided space before the statement.
Halfway through you will hit the joint.
Cut around wing joint to remove wing.
With your thumb under the wing joint press upward and out to separate joint.
Using the knife, scimitar may be preferred but a fillet knife would work well
too. Cut along one side of the breast bone to the base of the chicken.
Cut along center of breast bone.
Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other
leg quarter.
Here you can view the cut made.
Using your thumb push up and out to snap apart joint.
Separate skin that is attached to breast from leg quarter.
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.
With knife, cut between joint to remove and cut any skin not separated from
carcass yet.
cut around leg quarter going up high towards backbone then circling down
toward other side.
Here is a picture of detached breast and wing.

Activity 2 .Identify what method of cooking poultry to the given/listed poultry dishes.
Write Moist Heat Method or Dry Heat Method in the box.
Poultry dishes Method of cooking
1.chicken adobo
2.roasted chicken
3.grilled chicken
4.tinola
5.sinampalukan
6.chicken curry
7.chicken menudo
8.chicken inasal
9.chicken cordon bleu
10.manok na pinaupo

6
NAME: _______________________________________ SCORE:_______________
GRADE/SECTION: _____________________________

Technology And Livelihood Education -

Cookery10
QUARTER 3, Module 5

SUMMATIVE ASSESSMENT

I. Directions: Tell whether the statement is true or false. Write T on the space
provided if it is true and the letter F if it is false.

1.Mature birds are best cooked using dry heat.

2.When roasting chicken, cuts should be placed with the breast-side down to
produce a juicier and more tender product.
3.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.
4.To prevent the risk of microbial contamination, stuffing of turkey and
chickens should be done immediately before roasting.
5.Cooked poultry should be eaten immediately or refrigerated if not consumed.
6. Because poultry meat is pale-colored, it is best to employ moist heat
cooking with fat for a brown color.
7.To improve the palatability of lean poultry meat, basting can be best done.
8.Dry method is usually reserved for young tender poultry.
9.Prolonged exposure to high temperatures is likely favorable to bacterial
growth.
10.Leftover stuffing should be stored separately to prevent contamination.

PERFORANCE TASK: 70%

TASK: Look for a live chicken and perform/show how to dressed live chicken
( pagkatay ng manok) and cut into desired menu cut that you want. You many seek
help from any members of your family. Take a video and pictures while doing the
task.

7
Activity 1 Activity 2
11 Moist heat method
8 Dry heat method
5 Dry heat method 4.moist heat method
3 Moist heat method
1 Moist heat method
13 Moist heat method
2 Dry heat method
12 dry heat method
4 Dry heat method
9
6
10
7