SCHOOLS DIVISION OF PARAÑAQUE CITY

TVL 11 - COOKERY NC II
FOURTH QUARTER
WEEK 5
COOK POULTRY AND GAME DISHES

Learning Competencies

1. Cook poultry and game bird dishes (TLE_HECK9-12PGD-IIIf-h-26)

Objectives

At the end of the lesson, the learner is expected to:

1. Identify the methods of cooking poultry and game dishes
2. Prepare poultry and game birds hygienically to minimize risk of food spoilage
and cross contamination
3. Cook various poultry and game bird dishes appropriately

LET’S RECALL

Direction: Name the pictures of the market forms of poultry and poultry cuts.
1. 2.

3. 4.

5.

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 LET’S UNDERSTAND

There are different ways of cooking poultry and game dishes. The flesh of
poultry and game birds are muscle tissue. Muscle tissue composes of water about
75%, protein about 20%, and fat about 5%. Muscles consist of muscle fibers held
together in bundles by connective tissue. The tenderness of a piece of poultry is
related to connective tissue. Connective tissue increases with the use or exercise of
the muscle and maturity or age of the animal or bird. In cooking poultry parts, recipes
consider the different cooking characteristics of each part. For example, flattened
chicken breast can be sautéed quickly and still be juicy and tender, turkey wings must
be braised and have gelatin to make a rich sauce. In cooking poultry and game dishes.
It is important that you know how to select good quality poultry, to enjoy a delicious
poultry meal. There are several points to remember in selecting and buying poultry
and game:
1. They should be plump in appearance, have smooth, soft legs and feet and
smooth, moist skin.
1. The lower or rear end of the breast-bone should be flexible, the skin should be
easily broken when twisted between the thumb and finger, and the joint of the wing
should yield readily when turned backward.
2. The eyes should be bright, the comb red, and there should be an abundance
of pin feathers.
3. Birds with a yellow skin are likely to be plump, those with white skins are likely
to be tender.
4. Bruised, dry or purplish skin is an indication of careless dressing and of age.
5. Hard, dry, scaly legs, hard breastbone and the presence of long hairs are all
signs of an old and tough bird.
6. Avoid birds with a full crop. Buy dry-picked poultry whenever possible.

Poultry and game unless they are in cold storage, should not be kept long
uncooked. They should be drawn as soon as purchased, and should be kept in a
cool place. Geese should have an abundance of pinfeathers, soft feet and pliable
bills. There is more meat in proportion to the amount of bone in fowls weighing five to
six pounds than there is in smaller birds. Broilers should weigh one to two pounds.

CHARACTERISTICS OF QUALITY POULTRY

1. Chicken must be free from bad odor.
2. Skin of the poultry must be smooth
and free from any damage such as tears, cuts, broken bones and burn.
3. Flesh is white and there is no black discoloration.
4. The feet are soft, and the breastbone is pliable.
5. The blood is completely drawn.
6. There are no pin feathers.

METHODS OF COOKING POULTRY

A. MOIST HEAT METHOD
1. Poaching -(140-180˚F)- to cook gently on simmering liquid
2. Simmering-(185-205˚F)- to cook in liquid close to boiling point
3. Boiling- (212˚F) – to cook at boiling temperature, adding salt to water
increases the boiling temperature

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 4. Steaming- foods are cooked by water vapor in an enclosed cooking vessel
called steamer
B. DRY HEAT METHOD- the heat is conducted without moisture (with fat or w/o fat)
1. Grilling and Broiling- similar methods used naturally for tender, portion
sized poultry, cooking in a rack over direct heat (charcoal, electric or gas)
2. Baking and Roasting- cooking by using an oven with at least 150˚C
3. Sauteing- cooking food rapidly in a little fat relatively high heat
a. Stir frying- done in a wok and cook food items over very high heat
b. PAN SEARING – less oil, it is done before roasting, braising or
stewing
4. Pan Frying – cooking in moderate amount of fat in a pan over moderate heat
or lower temperature
5. Deep frying– to cook food submerged in hot fat

Sample Poultry Cuts and Cooking Methods:

DIFFERENT CUTS COOKING METHODS
Breast Stuffing, Frying and Grilling
Wings Frying
Fillet Boiling, Grilling and Roasting
Thigh Frying and Grilling
Carcass Boiling
Drumstick Frying

Poultry also absorbs flavors quickly. If left too long in an acidic marinade it
may take on undesirable flavors. The maximum time to marinate chicken is 2
hours. Smaller pieces will require less time, while larger pieces requiring more.
Because poultry has such a neutral flavor, it is common to see poultry used in
marinating. Poultry is often marinated in a mixture of lemon juice, pepper, oil, white
wine, herbs, and spices. All methods are acceptable to use, and only certain classes
of chickens require certain cooking methods. You can experiment and try different
techniques including in cooking like poaching in court bouillon, grilling, marinating,
broiling and roasting and stuffing poultry. Lemons and herbs go very well with chicken.

All food should be safe from any contamination and spoilage at all points in its
journey from its source until it reaches the consumers. However, if there are instances
that food contamination occurs it leads to food borne diseases that may affect many
people. It is important that you are aware of the potential sources of food
contamination. Cross-contamination of food is the transfer of harmful microorganisms
between food items and food contact surfaces. Prepared food, utensils and surfaces
may become contaminated by raw food products and microorganisms. These can be
transferred from one food to another by using the same knife, cutting board or other
utensil without washing it between uses. A food that is fully cooked can become re-
contaminated if it touches raw foods or contaminated surfaces or utensils that contain
pathogens.

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 Food spoilage is the process of change in the physical and chemical properties
of the food so that it becomes unfit for consumption. Food spoilage is any undesirable
change in food. Most natural foods have a limited life: for example, fish, meat, milk
and bread are perishable foods, which means they have a short storage life and they
easily spoil. Other foods also decompose eventually, even though they keep for a
considerably longer time. The main cause of food spoilage is invasion by
microorganisms such as fungi and bacteria.

TYPES AND CAUSES OF FOOD SPOILAGE

1. Chemical spoilage reactions in food are responsible for changes in the color
and flavor of foods during processing and storage. Foods are of best quality
when they are fresh, but after fruits and vegetables are harvested, or animals
are slaughtered, chemical changes begin automatically within the foods and
lead to deterioration in quality. Fats break down and become rancid (smell
bad), and naturally occurring enzymes promote major chemical changes in
foods as they age.
Enzymes-a protein that catalyzes a biological chemical reaction that
causes it to change in color, texture and flavor
2. Physical spoilage is due to physical damage to food during harvesting,
processing or distribution. The damage increases the chance of chemical or
microbial spoilage and contamination because the protective outer layer of the
food is bruised or broken, and microorganisms can enter the foodstuff more
easily. For example, you may have noticed that when an apple skin is
damaged, the apple rots more quickly
3. Microbial spoilage is caused by microorganisms like fungi (molds, yeasts)
and bacteria. They spoil food by growing in it and producing substances that
change the color, texture, and odor of the food. Eventually the food will be
unfit for human consumption
a. Bacterial Spoilage - presence of bacteria in the food that causes it to
spoil
b. Yeast spoilage- it causes discoloration and change in odor on food
and leads to fermentation

LET’S APPLY

Direction: Examine the pictures of poultry and identify if it is ready to cook or good
quality poultry and if not write down the problem of the poultry. (2pts. Each)

1. 2. 3.

4.

4. 5.

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 LET’S ANALYZE
A. MODIFIED TRUE OR FALSE
Direction: Write TRUE if the statement is correct and if FALSE, underline the
word(s) that make it wrong and provide the words or phrase that will make the
statement correct. (2pts. each)
1. Boiling is detrimental to overall quality of food.
2. Tenderize the tough portion of poultry by prolonged exposure to moist heat.
3. Searing is done before roasting, braising and stewing.
4. Sauces, herbs and varieties of vegetables served as accompaniment to
poultry dishes.
5. Deep frying is using less oil in cooking poultry dishes

B. Identify the methods of cooking used in the following poultry dishes.

1. 2.

3. 4.

5.

LET’S TRY
MULTIPLE CHOICE. Read the questions carefully and write the letter of your answer
on your answer sheet.

1. It is a method of cooking poultry in a hot liquid.

A. Boiling B. Frying
C. Grilling D. Steaming
2. Which is a method of cooking uses small amount of fat in frying the poultry?
A. Deep fat frying B. Grilling
C. Pan Frying D. Simmering
3. Define poaching.
A. It is cooking gently in liquid, just below boiling and the liquid shivers with
no visible bubbling
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 B. The poultry is cooked in hot liquid.
C. The poultry is suspended over simmering.
D. All of the above
4. Identify the cooking method used for drumstick.
A. Frying B. Grilling
C. Sautéing D. Steaming
5. Select the muscle composition tissue of poultry from the given choices.
A. Water-75%, Protein-20% and Fat-5%
B. Water-65%, Protein-25% and Fat-10%
C.Water-80%, Protein-15% and Fat-5%
D. Water-85%, Protein-10% and Fat-5%
6. If you are to cook gently on simmering liquid with 140-180˚F temperature, what
is the method used?
A. Boiling B. Frying
C. Poaching D. Steaming
7. Which of the following causes food spoilage it if changes in the color and flavor of
foods during processing and storage?
A. Chemical B. Microbial
C. Physical D. Yeast
8. Determine the accompaniment in serving poultry dishes.
A. Cutleries B. Dinnerware
C. Olive Oil D. Sauce
9. What is the characteristics of good quality poultry?
A. Chicken must be free from bad odor and the flesh is white.
B. Skin of the poultry must be smooth and free from any damage.
C. The feet are soft, and the breastbone is pliable.
D. All of the above
10. Why food should be safe from any contamination and spoilage at all points?
A. To make the food more appealing and appetizing.
B. To make the food more enjoyable to eat.
C. To avoid full borne illness.
D. To avoid customers complain.

LET’S CREATE

A. Direction: Prepare Poultry Dish (Main Dish) in your home by using any
chicken cuts of your choice or you can use the chicken that your store from
our previous activity that your performed. Use the available ingredients in
your home or you can choose from the suggested recipe. Follow the Rubric
given for your output.
Suggested Recipe:
1. Chicken Adobo with a twist
2. Chicken Tinola or Afritada
3. Chicken Cordon Bleu

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 B. For more information and ideas in preparing the sauce, please feel free to
visit the link below:
1. https://youtu.be/J_qBoNSJizM
2. https://youtu.be/8eTeAe88ZZM
3. https://youtu.be/uKCL85oXWD0

PERFORMANCE TASK SHEET-COOK POULTRY DISH

TASK SHEET No. _____
Title: Cook poultry dish
ce Objective: Based on the tools and equipment available in your home, the learner must be
able to demonstrate how to prepare cook poultry dish depending on the availability
of the ingredients in your kitchen.
TASK 1
Perform mise en place
1. Prepare and check the tools and materials to be used for the task.
(SAFETY FIRST)
2. Use PPE in performing the task.
3. Prepare the service ware to be used.
TASK 2
Cook poultry dish and present the dish aesthetically
Supplies/Materials/Ingredients
List down the ingredients used in cooking poultry dish
Tools/Equipment/Manual Tools
List down the tools and equipment used in cooking poultry dish
Procedures / Steps
List down the procedures or step used in cooking poultry dish
Assessment Method:
Demonstration (Take pictures/video while performing the task and
send it to my Messenger-Vinky Tcher Salvador)

SCORING RUBRIC FOR EVALUATING POULTRY DISH

CRITERIA EXCELLENT GOOD FAIR POOR INCOMPLE SCORE

20 pts. 15pts. 10pts. 5pts. TE
0pts.
MISE EN PLACE Prepare all 1-2 3-4 More than 5 Tasked
the necessary necessary ingredients not
ingredients ingredients ingredients and tools observed
and tools and tools and tools missing.
needed. missing. missing.
FINAL Excellent Good final Good final Poor final Burnt,
PRODUCT AND final product and product but product, undercoo
PRESENTATION product and presentatio slightly off. several ked and
presentatio n. mistakes inedible.
n seen.

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MEASUREMEN All 75% of the 50% of the 25% of the The
TS ingredients ingredients ingredients ingredients in ingredient
were in the recipe in the recipe the recipe s were not
properly were were were properly
measured properly. properly properly used and
and used. Used and used and used and measured.
measured. measured. measured.
FLAVOR/TASTE Well Some Fair flavors, Burnt Completel
blended flavoring/se good aroma, flavors, y
flavors, asonings are smooth but strong or flavorless
properly overpoweri somewhat overwhelmin
seasoned, ng, raw food uncooked g seasonings/
pleasing product flavorings.
aroma and flavor(s),
flavors. bland
PROCEDURES Procedures Vast Some Procedures Procedure
are followed majority of procedures may have s were not
in the procedures may be been followed.
correct were skipped or forgotten
order. followed missed. and not done
correctly. correctly.

TOTAL SCORE

ASSESSMENT CRITERIA:
SCORE DESCRIPTIVE GRADE
96-100 OUTSTANDING
91-95 VERY GOOD
86-90 GOOD
81-85 FAIR
76-80 NEEDS IMPROVEMENT
70-75 POOR

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