10 - Prepare Poultry and Game Dishes

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PREPARE POULTRY AND GAME DISHES
Module Title : PREPARING POULTRY AND GAME DISHES
Technical Education & Skills Development Authority

KABASALAN INSTITUTE OF TECHNOLOGY
Kabasalan, Zamboanga Sibugay
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standards.
If you have questions, don’t hesitate to ask your instructors for assistance.
Your instructor will always be available to assist you during the training.
Date Document No.
COOKERY NC II Develop: Issued
September ,2016 by:
Preparing Poultry Developed by: Page 1 of 50
KNVS-KIT and Game Dishes Sheba I Pallar Revision
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Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
 been working for some time
 already completed training in this area
If you can demonstrate to your trainer that you are competent in particular skill, talk to
him/her about having them formally recognized so you would not have to undergo the
same training again. If you have a qualification or Certificate of Competency from
previous trainings, show it to your trainer. If the skills you acquired are still current and
relevant to this module, they may become part of the evidence you can present for RPL.
If you are not sure about the level of your skills, discuss this with your trainer.
Contents of this Competency-Based Learning Material:
Inside this Competency-Based Learning Material are several “Learning

Activities”. Each Learning Activity guides the learner to achieve one learning
outcome.
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
- Information Sheet - This will provide you with information (concepts,

principles and other relevant information) needed in performing certain
activities.
- Operation Sheet - This will guide you in performing single task,

operation or process in a job.
- Job Sheet - This is designed to guide you on how to do the job that
will contribute to the attainment of the learning outcome.
- Assignment Sheet - The assignment sheet is a guide used to enhance
(follow-up) what you have learned in the information sheet, operation sheet
or job sheet.
- Worksheet - Worksheets are the different forms that you need to fill-up
in certain activities that you performed.
This module is prepared to help you achieve the required competency,

PREPARE AND COOK POULTRY AND GAME. This will be the source of
information that will enable you to acquire the knowledge and skills in this
particular trade independently at your own pace or with minimum supervision
or help from your instructor.
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- Talk to your trainer and agree on how you will both organize the training of
this unit. Read through the learning guide carefully. It is divided into
sections which cover all the skills and knowledge you need to successfully
complete this module.
- Work through all the information and complete the activities in each section
and complete the self-check. Suggested references are included to
supplement the materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things. Ask for
help.
- Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and
take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own
progress.
- When you are ready, ask your trainer to watch you perform the activities
outlined in the learning guide.
- As you work through the activities, ask for written feedback of your progress
from your trainer. After completing each element, ask your trainer to mark
on the report that you are ready for assessment.
- When you have completed this module (or several modules) and feel
confident that you have had sufficient practice your trainer will arrange an
appointment with you to asses you. The result of your assessment will be
recorded in your Competency Achievement Record.
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COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Prepare poultry and game Preparing poultry and
10. TRS512333
dishes game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340
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MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Poultry and Game Dishes
MODULE TITLE : Preparing Poultry and Game Dishes
INTRODUCTION
This unit deals with the knowledge, skills and attitude
required in selecting, preparing, cooking, plating/presenting
and storing poultry and game.
LEARNING OUTCOMES:
1. Perform mise-en –place

2. Cook poultry and game dishes
3. Plate/present poultry and game dishes
4. Store poultry and game
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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1  Perform mise en place
CONTENTS:
1. Selection of poultry and game

2. Poultry and wild game birds classifications
PERFORMANCE CRITERIA:
 Selecting various classification of poultry and game

 Receiving poultry and game according to standard operating procedure
CONDITION:
Trainees must be provided with the following:
EQUIPMENT
 Working table
 Hot food conveyor
 Range
 Grill (smokeless)
 Toaster
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 Oven
 Chiller
 Customized containers for display
Supplies and materials
 Poultry and game products

 Stick plastic container, sealer or plastic wrap or foil
 Trays/ boxes
 Hotdogs, cheese, chicken breast, hamburger, onion, ground pork
PERSONAL PROTECTIVE EQUIPMENT
 Hairnet / Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS
 Measuring spoon, glass cup, dietetic seals

 Food tray
 Food slicer / cutter
 Sheet pan
 Chef knife
 Fluted knife
 Spatula or palette knife
LEARNING MATERIALS
 Standard recipes
 Books/ manuals
ASSESSMENT METHOD:
 Writen test
 Demonstration
 Observation/ Interview
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LEARNING EXPERIENCES
Learning Outcome 1: Perform Mise’en place
Learning Activities Special Instructions

1. Read Information Sheet 10.1-1 Read information sheet. After reading the
“Selection of Poultry and Game” learner is encourage to answer the self
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 10.1-1
If not, read the information sheets again to
answer all questions correctly.
“Poultry and Wild Game Bird learner is encourage to answer the self
Classifications” check.

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INFORMATION SHEET 10.1-1
Selection of Poultry and Game
Learning objectives:
After reading this information sheet, you should be able to select and purchase
poultry and game.
Understanding Poultry and Game
The versatility, the popularity, and the relatively low cost of poultry items
make them ideal for all kinds of food service operations. Also chicken and turkey are
popular among diet-conscious people because they are lower in fat and cholesterol than
other meats.
Composition and Structure
The flesh of poultry and game birds is muscle tissue, as is the flesh beef,
lamb, veal, pork, and game. It’s composition and structure are essentially the same as
those of meat.
Free-Range Chickens
Most chickens on the market are produced by large operations that

house their poultry indoors in carefully controlled environments and feed them
scientifically monitored diets. Some farmers, in response, offer free-range chickens,
which are allowed to move around freely and eat outdoors in a more natural
environment.
A term related to free-range is organic, which has recently been defined

by the USDA as food produced without using most conventional pesticides, fertilizers
made with synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation.
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Light Meat and Dark Meat
Poultry is not divided into as many small cuts as are meats. Chicken and
turkey, however, are usually thought of as consisting of two kinds of parts, depending on
the color of the meat.
”Light meat” –breast and wings

Less fat
Less connective tissue
Cooks faster
“Dark meat” –legs (drumsticks and thighs)

More fat
More connective tissue
Takes longer to cook
Classification and Market Forms
The following terms are used to classify poultry.
Kind –the species, such as chicken, turkey, or duck.

Class –the subdivision of kind, depending on age and sex.
Style –the amount of cleaning and processing.
Live: almost never purchased in food service.
Dressed: killed, bled, and plucked. Also rarely seen in food service.
Ready to cook: dressed and eviscerated, with head and feet removed.
 Whole.
 Cut up, or parts.
State of refrigeration –chilled or frozen.
Kind/Class Description
Chicken
Rock Cornish game hen Special breed of young chicken, very tender
and delicate.
Broiler or fryer Young chicken of either sex. Tender flesh and
flexible cartilage. Smooth chicken.
Roaster Young chicken of either sex. Tender flesh and
smooth skin, but less flexible cartilage.
Capon Castrated male chicken. Flesh very tender
and well flavored. Large breast. Expensive.
Hen or fowl Mature female. Tough flesh and coarse skin.
Hardened breastbone cartilage.
Cock or roaster Mature male. Coarse skin. Tough, dark meat.
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SELF-CHECK 10.1-1
Describe the following:
1. Rock Cornish game hen

2. Broiler or fryer
3. Roaster
4. Capon
5. Hen or fowl
6. Cock
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ANSWER KEY 10.1-1
Kind/Class Description
Chicken
Rock Cornish game hen Special breed of young chicken, very tender
and delicate.
Broiler or fryer Young chicken of either sex. Tender flesh and
flexible cartilage. Smooth chicken.
Roaster Young chicken of either sex. Tender flesh and
smooth skin, but less flexible cartilage.
Capon Castrated male chicken. Flesh very tender
and well flavored. Large breast. Expensive.
Hen or fowl Mature female. Tough flesh and coarse skin.
Hardened breastbone cartilage.
Cock or roaster Mature male. Coarse skin. Tough, dark meat.
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Poultry and Wild Game Bird Classifications
After reading this information sheet, you should be able to understand the
different classifications of poultry and game.
While chicken is a great tasting and easily found bird, there are other domestic
poultry and game birds to try, such as turkey, duck, partridge, squab, pigeon and geese.
There are many different kinds of poultry, each with different classes, flavor profiles, fat
content and best methods of preparation. Here are different classes of various domestic
and game birds that can be found to incorporate in healthy cooking menus, along with
notes such as descriptions, weight ranges or best ways to cook them.
Poultry and wild game bird cookery, along with the classes, is based on the age of the
bird. The younger the bird, the tenderer and the more cooking methods there are to
choose from. The older birds will have more pronounced flavors, darker meat, and in
wild game birds more of a pronounced 'game-bird' flavor. The older and more mature
birds may also require long, slow or moist-heat cooking methods. Wild game birds will
generally have less fat that commercially raised domestic poultry.
Turkey
Turkey meat is commonly sold as whole, breasts only,
wings, legs and ground which are easily used as a
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replacement for ground beef in recipes. Each class is based on age and can refer to
either sex, unless labeled as 'tom' (male) or 'hen' (female).
Fryer/Roaster - Turkeys under 12 weeks of age. The flesh is tender and great for all
cooking methods.
Young turkey - Turkeys under 6 months old, and aso having very tender meat. Young
turkeys can be found as 'young tom' or 'young hen' referring to the sex of the bird.
 Yearling - Turkeys under 15 months of age. This mature turkey is still young enough
to have tender meat. Yearlings are found in a great weight range, from 10 to 30 lbs.
 Mature - Over 15 months, mature turkeys can be found in either sex and labeled 'old
hen turkey' or 'old tom turkey'. Great weight range, they can be found between 10 to
30 lbs
Ducks
The three classes are Broiler/Fryer (under 8
weeks), Roaster (under 4 months) and Mature(6 months and
over). Both the broiler/fryer and roaster share tender meat
characteristics, but are generally only oven roasted. All classes
can be found of either sex.
Geese
Geese can be separated into two classes: Young and Mature,
both of either sex. While the young goose has tender meat, it is
generally only roasted. A mature goose has tougher meat and is
best left for long, slow cooking methods.
Guineas
A guinea is also separated into two classes: Young and Mature,
both of either sex although the females are generally tenderer.
The young guinea has tender flesh and the old guinea has
toughened flesh. This bird has a mild wild-game flavor that is
more pronounced as it ages.
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Pigeons
 Squab - Young pigeon under 4 weeks and usually under a
pound in weight. Its meat is lighter than older pigeon and
very tender since it hasn't flown yet. Great for all cooking
methods including grilling, roasting, pan frying and even
sautéed and served as appetizers.
 Pigeon - Older pigeons, over 4 weeks of
age. These are generally 1 to 2 lbs. The meat is darker and
tougher than squab.
Pheasant
Females generally have more tender meat than males, and are
smaller (3 lbs. for the female vs. 5 lbs. for the male). Cooking
methods depend on age: younger pheasant can be oven roasted
but older pheasant has tougher and leaner meat making it
suitable for moist heat methods.
Partridge
Partridges are smaller birds generally prepared and served

as 1 bird per person. Not common commercially, the
younger partridges will be more tender than the older birds.
Quail
Generally the smallest of all the game birds (under 8 ounces as

ready to cook). Quail is generally served whole and oven roasted
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SELF-CHECK 10.1-2
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ANSWER KEY 10.1-2
Match the Following:
A B
A. Quil
1.
B. Partridge
2.
C. Turkey
3.
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D. Geese
4.
E. Duck
5.
F. Pheasant
ANSWER KEY 10.1-2
1. Turkey
2. Geese
3. Duck
4. Quail
5. Partridge
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LEARNING OUTCOME 2  Cook Poultry and Game Dishes
CONTENTS:
1.
 Poultry and game are handled efficiently and hygienically to minimize risk of
food spoilage and cross-contamination.
 Poultry and game dishes are cooked according to enterprise standard recipes
and appropriate Cooking methods.
 Cooked dishes are tasted and seasoned in accordance with the required taste of
the dishes
CONDITION:
EQUIPMENT
 Working table
 Freezer
 Chiller
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 Sink

 Trays/ boxes

 Hairnet/Cap
 Safety shoes
TOOLS
 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
 Observation/Interview
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Learning Outcome 2: Cook Poultry and Game Dishes

“Cooking Poultry and Game Bird” learner is encourage to answer the self
check.
5. Perform Task /Job Sheet 10.3-1 Trainer will evaluate your performance
“Cooking Breaded Chicken Breast” using the criteria checklist.
“Cooking Cordon Bleu” using the criteria checklist.
“Cooking Chicken Wings Lollipop” using the criteria checklist.
8. Perform Task /Job Sheet 10.3-4” Trainer will evaluate your performance
“Cooking Pine Chicken Teriyaki” using the criteria checklist.
“Cooking Coq Au Vin” using the criteria checklist.
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Cooking Poultry and Game Bird
After reading this information sheet, you should be able to know the appropriate
technique on cooking of poultry and game.
COOKING POULTRY AND GAME BIRDS
The muscle tissue of domestic poultry and birds, as we have said, has basically
the same structure as the muscle tissue of meat animals.
Imaginative cooks realize that even when two meats are quite different –chicken
and beef, for example –interesting new dishes can be made with substitution that might
seem unusual. For ex., it is possible to make a delicious chili from chicken or turkey
meat, a preparation that has the added advantage of having a lower food cost than beef
chili.
Roasting and Baking
The general procedure for roasting and baking meats also apply to poultry.
However there are some differences in the ways poultry items are handled.
Season and Basting
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1. Seasoning and, if desired, a little mirepoix or a bouquet garni should be placed
inside the cavity.
2. Oil the skin before roasting to help in browning and to protect against drying. The
skin may be basted with fat only during roasting, but this is unnecessary.
Basting is beneficial for large turkeys which must be subjected to dry
heat for several hours. If you baste large poultry during roasting, do it every
20 to 30 minutes. More frequent basting results in loss of a great deal of
heat from the oven because the door is opened so frequently.
3. Basting is unnecessary for duck and goose, which have a great deal of fat under
the skin. These birds are usually roasted breast up for the reason.
Baked Poultry
Roasting and baking re the same process. Cutting up the chicken doesn’t change
the cooking method. Baked chicken or turkey parts are treated liked roasted poultry.
Broiling and Grilling
Tender young poultry items may be cooked on grill or broiler using the same
procedure as fro steaks and chops.
Use lower temperatures than for meats. The outside can be burned easily before the
inside is cooked trough. Poultry skin. In particular, browns and then burns very easily.
Start poultry pieces skin side down. This helps keep flavorful juices from dripping
out. Brush generously with melted butter or other fat before during broiling.
Because the skin of broiled chicken is often eaten, it may be seasoned before
cooking.
 Large or thick poultry items are not well suited to broiling and grilling because it
takes so long for the heat to penetrate to the center and cook them trough.
 Grilled meat and poultry items are fairly simple, straight forward dishes, without
the variety ingredients and components you find in, for example, stews.
1. Marinate the poultry or rub it with seasoning before cooking.

Keep in mind that marinade ingredients such as sugar and tomato burn easily, so
use these with care. Also, herbs on the surface of the poultry burn easily.
2. Baste with seasoned butter, marinade, or other flavorings during broiling.
Again, be careful with ingredients that burn easily. Use them only toward and end
of cooking.
3. Served with an appropriate sauce or seasoned butter.
Flavored butters can be placed on top of the grilled poultry, but sauces should be
underneath or on the side so they don’t detract the crisp, browned skin
4. Select vegetable garnishes for variety and interest.
Well-chosen and carefully plated garnishes should be thought of as part of the
whole presentation, not just something served on side.
Sautéing, Pan-Frying and Deep-Frying
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Because chicken and turkey are lean, tender meats, cooking in fat is an
appropriate and popular way to prepare them.
Tender game birds and specialty poultry items maybe also be cooked by sautéing
or pan-frying. For most game birds, only the breast are usually cooked by these method.
For lean item, such as squab, partridge, and quail, the breast are best if not
cooked well done but kept somewhat pink inside, or even rare, to preserve moisture.
Dark red poultry, such as ostrich and emu steaks and breast of duck, are also
lean and most often served medium to medium rare.
Sautéing
1. Boneless chicken breast, thin slices of turkey breast, and other quick cooking
items are ideal for sautéing.
2. larger items, such as bone-in chicken cut into eights, are harder to cook to
doneness by sautéing because they need longer cooking times. Such items are
often browned by sautéing and then finished by another method.
3. In classical cuisine, there are preparations for chicken called sautés, many of
which are actually made by braising. The basic procedure for sautéing is used,
except that the chicken in only partially cooked by sautéing.
Pan-Frying
1. Pan-fried chicken is usually breaded or floured before cooking for even browning
and crispness.
2. About ¼ inch (1/2 cm) or more of fat is needed in the pan to pan-fry chicken.
3. The side that is to be faced up on the plate should be browned first for best
appearance. This is called presentation side.
4. After browning on all sides over moderately high heat, lower the heat so the
chicken will cook to doneness without overbrowning. Pan-fried chicken takes
about 30 to 45 minutes to cook.
Deep-Frying
1. The procedure for deep frying is like that for pan frying, except that the item
doesn’t have to be turned because it is submerged in the hot fat.
2. Pieces from small chickens are best for deep frying. Larger pieces require such a
long cooking time that surface may brown so much.
3. Fry chicken at 325° to 350°F (160° to 175°C) for even cooking.
Simmering and Poaching
Simmering and poaching are both methods of cooking in a liquid. The major
difference is the temperature. In simmering, the liquid is a little below the boiling point
and bubbling very gently.
In poaching, the temperature is even lower, and the liquid is not really bubbling.
Also, less liquid is usually used for poaching.
Simmering
1. The simmering method is used to cook fowl and other tough items, which require
long cooking in moist heat to be made tender. Cooking time is about 2 ½ hours.
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2. The cooking liquid is usually water seasoned with salt and, most often with
mirepoix and herbs.
3. Simmered fowl yields a rich, flavorful broth. The meat can be used for soups,
creamed dishes, casseroles, salads, and similar preparations.
Start the fowl in cold water if a flavorful soup is your main objective. Start with bot water
to retain more flavors in the meat.
Poaching
1. The poaching method is used to gently cook tender poultry in order to retain
moisture and to develop a light, subtle flavor. Cooking time is usually short
because the product is natural tender.
2. The cooking liquid is usually stock, sometimes with the addition of wine and other
flavorings and seasonings. Cold liquid is added to the poultry product in the pan
to cover partway, and the pan must be covered to retain steam.
3. After cooking, the liquid may be used to make a sauce, such as supreme sauce, to
serve with the cooked product.
4. It is important to drain the poultry well after cooking, since any remaining liquid
may spoil the appearance of the sauce on the plate.
5. Poaching may be done on the rangetop or in the oven. Oven poaching provides
more even heat.
Braising
A moist-heat cooking method, braising may be used to tenderize tough poultry
products. Also, as for veal and pork, it can be used to provide moistness and flavor to
tender poultry items. Coq au vin, the well known braised chicken in red wine, was
originally made with a tough old roaster (coq).
Braise “sautés”
If you review the procedure for sautéing meats, you will see that is product is not
completely cooked when browned in step 5 and then finished by simmering it in the
sauce in step 10, the result is braised item.
Dressing and Stuffing
Stuffing chickens and turkeys is usually not practical in production kitchens.

Baking the stuffing separately gives better results, for these reason.
1. Safety.
Stuffing inside a bird is an ideal breeding ground for bacteria that cause food
poisoning
2. Quality.
Additional roasting time is needed to heat the stuffing trough. The result is often
overcooked poultry.
3. Efficiency.
Filling poultry with stuffing and removing it after roasting is impractical, time
consuming, and messy.
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Basic Ingredients of Dressings
1. Starch base, such as bread or rice.

2. Aromatic Vegetables, generally onions and celery.
3. Fat, such as butter or chicken fat, for sautéing the vegetables and for providing
richness.
4. Liquid, usually stock, to provide moisture.
5. Seasonings, herbs, and spices.
6. Eggs, sometimes added as a binder but not always necessary.
7. Other ingredients for flavor, character, and bulk, such as:
Sausage Chestnuts
Oyster Fruits
Giblets Nuts
Learning about poultry is, in some ways, easier than learning about meats like
beef and lamb. Because chickens, turkeys, and other poultry are much smaller, they are
not cup in such detail.
However, poultry has its own cooking problems, so it is important to observe both the
similarities and the differences between meat and poultry.
SELF-CHECK 10.2-1
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ANSWER KEY 10.2-1
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LEARNING OUTCOME 3  Plate/present poultry and game dishes
CONTENTS:
1.
 Service wares are selected in accordance with type of poultry and game dishes
 Poultry and game is plated/presented using suitable sauces, garnishes and
accompaniments
 Poultry dishes are presented hygienically, logically and sequentially within the
required timeframe
 Factors in plating dishes are observed in presenting poultry and game dishes
CONDITION:
EQUIPMENT
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 Working table
 Freezer
 Chiller
 Sink

 Trays/ boxes

 Hairnet/Cap
 Safety shoes
TOOLS
 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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Learning Outcome 3: Plate/present poultry and game dishes
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Plate/present poultry and game dishes
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SELF-CHECK / ANSWER KEY 10.3-1
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LEARNING OUTCOME 4  Store poultry and game
CONTENTS:
1.
 Poultry and game are stored ensuring storage conditions and optimal
temperature are maintained
 Quality trimmings and other leftovers are utilized where and when appropriate
CONDITION:
EQUIPMENT
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 Working table
 Freezer
 Chiller
 Sink

 Trays/ boxes

 Hairnet/Cap
 Safety shoes
TOOLS
 Food tray
 Sheet pan
 Chef knife
 Fluted knife
LEARNING MATERIALS
 Books/manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
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Learning Outcome 4: Store poultry and game
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Store poultry and game
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SELF-CHECK 10.4-1
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ANSWER KEY 10.4-1
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10 - Prepare Poultry and Game Dishes

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10 - Prepare Poultry and Game Dishes

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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE POULTRY AND GAME DISHES

Module Title : PREPARING POULTRY AND GAME DISHES

Technical Education & Skills Development Authority

Contents of this Competency-Based Learning Material:

Inside this Competency-Based Learning Material are several “Learning

- Information Sheet - This will provide you with information (concepts,

- Operation Sheet - This will guide you in performing single task,

This module is prepared to help you achieve the required competency,

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No. Unit of Competencies Module Title Code

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1. Perform mise-en –place

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LEARNING OUTCOME 1  Perform mise en place

1. Selection of poultry and game

 Selecting various classification of poultry and game

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Supplies and materials

 Poultry and game products

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

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Learning Activities Special Instructions

Compare the answers to the answer key.

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Selection of Poultry and Game

Understanding Poultry and Game

Composition and Structure

Most chickens on the market are produced by large operations that

A term related to free-range is organic, which has recently been defined

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”Light meat” –breast and wings

“Dark meat” –legs (drumsticks and thighs)

Classification and Market Forms

The following terms are used to classify poultry.

Kind –the species, such as chicken, turkey, or duck.

State of refrigeration –chilled or frozen.

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Describe the following:

1. Rock Cornish game hen

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Poultry and Wild Game Bird Classifications

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Partridges are smaller birds generally prepared and served

Generally the smallest of all the game birds (under 8 ounces as

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ANSWER KEY 10.1-2

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LEARNING OUTCOME 2  Cook Poultry and Game Dishes

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

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Learning Outcome 2: Cook Poultry and Game Dishes

Learning Activities Special Instructions

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Cooking Poultry and Game Bird