CBLM Poultry and Games FINAL

Competency-Based Learning Material In
TLEHEPFP
PRINCIPLES OF FOOD
PREPARATION
SECTOR EDUCATION
QUALIFICATION TITLE PROFESSIONAL EDUCATION
PRINCIPLES OF FOOD
UNIT OF COMPETENCY PREPARATION
MODULE TITLE PRINCIPLES OF FOOD PREPARATION
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF EDUCATION
PROFESSIONAL EDUCATION
Date Developed: Document No. 001

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TLEHEPFP COLLEGE OF EDUCATION
Page 1
PRINCIPLES OF Developed by: Department Of Technology
i & Livelihood Education of
FOOD 59
PREPARATION KHAYE ANGELIQUE G. PASCUA Revision # __
MYCEL M. PATINGO
BTLED – HE II
HOW TO USE THIS COMPETENCY- BASED
LEARNING MATERIAL
Welcome!
The unit of competency, "Poultry and Games", is one of the competencies

of Principles of Food Preparation, a course which comprises the knowledge, skills
and attitudes required for a Pre-Service Teacher (PST).
The CBLM, Poultry and Games, contains training materials and activities
related to identifying learner’s requirements, preparing session plan, preparing
basic instructional materials and organizing learning and teaching activities for
you to complete.
In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Task/Job Sheets. Follow
and perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your facilitator/instructor/professor.
Remember to:
• Work through all the information and complete the activities in each section.
• Read information sheets 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 is there
to support you and show you the correct way to do things.
• You will be given plenty of opportunities to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way, you
will improve your speed, memory and your confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each
section to test your own progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check your own performance.
• When you feel confident that you have had sufficient practice, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your Progress
Chart and Accomplishment Chart.
You need to complete this module before you can perform the next module.
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TLEHEPFP
PRINCIPLES OF FOOD PREPARATION
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE
a. Origin of classical development of

cooking.
b. Modern development that led
changes in the food industry.
c. Factors to consider in the kitchen
organization.
d. Trends in cooking.
Introduction to Culinary Arts e. Kitchen lay-out and design.
1. f. Classical kitchen brigade
g. Skills level of food production
personnel.
h. Behavioral characteristics that
food service personnel should
develop and maintain to achieve
the highest standards of
Professionalism.
a. Food Safety, Hygiene and

Sanitation.
b. Microorganism usually found in
food.
Sanitation and Safety c. Toxins commonly cause of
2.
foodborne illness.
d. Proper hand-washing and
dishwashing techniques.
e. Appropriate food receiving,
handling, serving and storing.
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f. HACCP, CCP and FATTOM
a. Kitchen tools and equipment.
b. Characteristics and uses of
different tools and equipment.
3. Tools and Equipment
c. Processing equipment and uses.
d. Hand tools and its uses.
e. Measuring tools.
a. Mise en place
“Mise en Place” Preparation b. Knife and its kind
4.
c. Basic cutting techniques.
d. Fruit and vegetable carving
a. Define herbs, seasoning, spices
and flavourings.
Herbs, Spices, Flavouring
b. Proper uses of herbs, spices, and
5. Ingredients
seasonings in a recipe to
contribute different flavours in
improving its flavour.
a. Measurement and Equivalent
Culinary Math
b. Emergency substitution.
6. (Menu Planning)
c. Food costing.
d. Recipe costing.
a. Understanding vegetable cookery
Basic Principles of Cooking and b. Heat transfer on food.
7. Food Science c. Methods of cooking
d. Cooking temperature of food.
e. Checking doneness of food.
8. Fruits and Vegetables
a. Understanding legumes and
grains.
Legumes and Grains
9. b. Important of grains used as a food
substitute.
c. Types and variety of edible beans.
a. Introduction to salad and dressing.
b. Component and types of salad
Salads and Dressing
10. and dressing.
c. Categories of salad dressing.
d. Market type of oil and vinegar.
11. Rice, Grains and Pasta a. Composition of rice.

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b. Kinds and varieties of rice.
c. Composition of corn.
d. Version of corn rice in the
Philippines.
e. History of pasta
f. Component of pasta.
g. Types and categories of pasta.
h. Asian noodles and its
characteristics.
Sandwiches and Hors d’ a. History of sandwich
12. Oeuvres b. Parts of a sandwich
c. Type of sandwiches
a. Breakfast preparation, coffee and
tea.
b. Understanding eggs.
Breakfast Preparation: Eggs, c. Different ways to use eggs in
13. Milk, and Dairy Products cookery.
d. Pancakes and waffles
e. Cereals
f. Milk, cream, butter and other
dairy products.
14. Stocks, Soups and Sauces
a. Understanding meats and games.
b. Meat and meat cookery
c. Storage of meat.
d. Grading and inspection
e. Characteristics of beef cuts prior
Meat and Games to cooking.
15.
f. Pork cuts, suggested cooking
methods and dishes.
g. Lamb cuts, suggested cooking
methods and dishes.
h. Meat defrosting guidelines in a
refrigerator.
a. Understanding poultry and games.
Poultry and Games b. Poultry’s composition and
16.
structure.
c. Classification of poultry.

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d. Game birds and specialty
products.
e. Handling and storage of fresh
poultry.
f. Trussing methods
g. Cooking chicken.
h. Thawing of poultry inside the
refrigerator.
17. Fish and Shellfish

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MODULE CONTENT
UNIT OF COMPETENCY : PRINCIPLES OF FOOD PREPARATION
MODULE TITLE : POULTRY AND GAMES
MODULE DESCRIPTOR: This unit deals with the classification of Poultry and Games
students must understand the different classification and the longer to restore
chicken in the fridge, and the proper way in trussing a chicken.
This module covers the knowledge, skills and attitude of the learners to
identify the different kinds of Poultry and Games and their parts.
NOMINAL DURATION : 5 HOURS
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Differentiate the part and kinds of Poultry and Games;
2. Discuss the appropriate way of slaughtering of the poultry and discuss the
part of chicken and the classification of poultry.
3. Discuss the handling and storage of fresh poultry, the trussing methods;
4. Lastly, discuss the different dish in chicken and the thawing.
ASSESSMENT CRITERIA:
• Review and analyze curriculum document.

• Determine current competencies of target group.
• Compare competencies required to be attained with current
competencies of the target group.
• Use results of comparison to determine training requirements.
• Validate training requirements with those of other people.
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LEARNING OUTCOME # 1
UNDERSTANDING POULTRY AND GAMES
CONTENTS:

b. Poultry’s composition and structure.
d. Game birds and specialty products.
e. Handling and storage of fresh poultry.
f. Trussing methods
g. Cooking chicken.
h. Thawing of poultry inside the refrigerator.
CONDITION:
Learners must be provided with the following:

1. ONLINE CLASS, GOOGLE MEET
2. EQUIPMENT
- Computer
- CP
3. TOOLS, ACCESSORIES AND SUPPLIES
- Videos, Pictures, PowerPoint
4. TRAINING/CLASS MATERIALS
- Learning Packages, Bond Paper, Ball pens.

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ASSESSMENT METHOD:
1. Written Exam
LEARNING EXPERIENCES
LEARNING OUTCOME 1 : UNDERSTANDING POULTRY AND GAMES
Learning Activities Special Instructions

1. Read Information Sheet
2. Answer Self-Check Compare answers with the answer key.
You are required to get all answers
correct. If not, read the information
sheets again to answer all questions
correctly.

correctly.
5. Perform Job Sheet Evaluate your own work using the
Performance Criteria.
Present your work to your trainer for
evaluation and recording.
After doing all activities of this LO, you are
ready to proceed to the next LO on
preparing session plans.

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INFORMATION SHEET 1.1
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to understand the
difference between Poultry and Games.
INTRODUCTION:
By studying the Principles of Food Preparation, you will understand the

methods and steps in Trussing, Bucher, Cuts, restoring to refrigerator, and thawing,
of the chicken that you will cook. The doneness of the chicken, every time that
we are going to cook meat, pork, or poultry we should know how long will it take
to fully cooked to avoid bacterial growth. Like the dry heat method, such as
broiling, barbecuing, frying, and roasting, you can use this cook method in any
kinds of poultry. Lastly, we have the moist heat method like simmering and stewing
it is applied to tenderize the older poultry and also consider as the best way to
cooking less meaty part. You will be introducing to every part of the chicken and
the different poultry that we have, and how to do and perform the slaughtering,
scalding, defeathering, evisceration, and deboning of the chicken.
TOWARDS THE END OF THE LESSON, THE STUDENT EXPECTED TO:

• What is poultry
• What are games
• Difference between Poultry and Games
b. The Maturity and Tenderness of Chicken; Why Free-range chicken is more
expensive; What are the parts of chicken that are classified as Light and
Dark Meat
c. Classification used in Poultry
d. Restoring Fresh and Frozen Poultry
e. Steps on how to Trussing a Chicken
f. Different Cooking dish of chicken

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A. UNDERSTANDING POULTRY AND GAMES
The adaptation of popularity, and relatively low cost of poultry items make
them ideal for all kinds of food-service operation and dish menu, from elegant
restaurants, hotel to cafeterias and fast-food restaurants. Also, chicken and turkey
are the most popular among food and diet-conscious people because they are
lower in fat and cholesterol than other meats. Game birds, such as pheasant, are
also increasing in popularity and availability because they are now raised
domestically by many Farmers. Farm-raised game birds are similar, in many ways,
to chicken, so learning about some techniques and methods for cooking and
handling chicken it teaches us to have a great deal about handling these other
birds as well. Learning about poultry is some ways, easier than learning about
meats like beef and lamb. Because chickens, turkeys, and other poultry and birds
are much smaller than other farm-raised animals, poultry has its own cooking
problems, so it is important to observe both the similarities and the differences
between meat and poultry.
1. What is Poultry?
Poultry refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, pigeon and quail.
Poultry species
Poultry are domesticated avian species that can be raised for eggs, meat
and/or feathers. The term “poultry” covers a wide range of birds, from
indigenous and commercial breeds of chickens to Muscovy ducks, mallard
ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches and pheasants.
Poultry are raised throughout the world, with chickens by far the leading species
everywhere. As regards other kinds of poultry, there are many more ducks in
Asia than in other regions, while the number of turkeys is highest in North
America, followed by Europe and Asia. Africa and Asia lead in guinea fowl and
geese.

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Chickens, ducks, guinea fowl, geese and turkeys can be found in all types of
poultry systems, both large and small. But pheasants, quail and ostriches are
almost exclusively found in large-scale systems.
2. What is Game?
Birds such as smites that are hunted for food are games.
Game birds, such as pheasant, are also increasing in popularity and availability
because they are now raised domestically by many producers. Farm-raised
game birds are similar, in many ways, to chicken, so learning techniques for
cooking and handling chicken teaches you a great deal about handling these
other birds as well.
3. What is the difference between Poultry and Games?

POULTRY includes all domestic birds suitable for food except pigeon and
squab. Examples: chicken, fowl, turkey, duck, goose, etc. Game includes
such birds and animals suitable for food as are pursued and taken in field
and forest. Examples: quail, partridge, wild duck, plover, deer, etc.

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SELF-CHECK
Name: __________________________________ Date: _____________ Score: ____

Grade and Section: ________________________ Teacher: _________________
Directions:
Read each question carefully and write your answer in your paper.
1-2. These two kinds of Poultry are the most popular among other Birds, because
of lower in fat and cholesterol than other meat.
3-4. Give at least two kinds of poultry that are birds suitable for food.
4-8. Give the four (4) dry heat method.
9-10. Give the two (2) moist heat method.

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ANSWER KEY
1. Chicken
2. Turkey
3. Chicken, Duck, Fowl, Turkey, Goose
4. Chicken, Duck, Fowl, Turkey, Goose
5. Broiling
6. Barbecuing
7. Frying
8. Roasting
9. Simmering
10. Stewing

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Written Exam
LEARNING OUTCOME 2 : POULTRY’S COMPOSITION AND STUCTURE

correctly.

correctly.

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POULTRY’S COMPOSITION AND STRUCTURE
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to know the Maturity
and Tenderness of a chicken, same as why free-range chicken is more
expensive than the chicken that you can see in the market and the different
parts of Light and Dark Meat.
a. POULTRY’S COMPOSITION AND STRUCTURE
The flesh of poultry and other game birds is muscle tissue, as is the flesh of beef,
lamb, veal, pork, and game.
Water (about 75 percent) Protein (about 20 percent) Fat (up to 5 percent) Other
elements, including carbohydrate, in small quantities Remember that muscles
consist of muscle fibers held together in bundles by connective tissue.
Maturity and Tenderness

We learned that the tenderness of a piece of meat or the poultry is something
related to connective tissue and that connective tissue increases with:
• Use or exercise of the muscle.
• Maturity or age of the animal or bird.
1. Use or exercise is of less concern in poultry. Most poultry are so young that
it is relatively tender throughout.
2. According to some farmers/producer maturity is a major consideration
when selecting poultry.
Free-Range Chickens
Most of the chicken and other poultry that we can see in the market is something
different from the others, because the chicken and other birds that you see in the
market is not as flavorful as the other that been raised in free-range surroundings.
Chicken and Poultry that the market selling is well controlled, and have a food
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diet, they are raised in not free-range as they stay in a locked place to raise them.
While the Free-range chicken and Poultry is more flavorful and bigger than the
size of non-free-range chicken and much healthier as they are raised in free
surrounding in the farm, their food is not control. Though the free-range chicken is
more expensive than the non-free-range chicken because it is organic chicken.
Light Meat and Dark Meat
Chicken and different kind of Poultry is not divided into as many small cuts like
how we meats. Chicken and turkey, however, are usually thought of as consisting
of two kinds of parts, depending on the color of the meat. These color differences
reflect other differences:
“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
Duck, goose, and squab have all dark meat. The dark color of dark meat is due
to a protein called myoglobin. This protein stores oxygen for muscles to use during
periods of great activity. The breast muscles of birds are used for flying, and
because chickens and turkeys rarely, these muscles don’t need a great deal of
myoglobin. In flying birds, such as chicken, ducks, the breast muscles have more
myoglobin and thus are darker. The active muscles, in addition it is being darker
and also have more connective tissue.
1. Cooking whole birds. Everyone has tasted chicken, turkey or other Birds
breast so dry it was difficult to swallow because of their dryness. As a matter
of fact, light meat is more overcooked because, it is fastest to cooked than
the other parts of the chicken, is done first than the leg and thigh in

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addition, the breast has less fat than the legs, so it tastes much drier when
cooked or overcooked.
The major problem in roasting poultry is that cooking the legs to doneness
without overcooking the breast part. That is why Chef’s share their techniques,
methods that can help us to solve this problem.
• Roasting breast-down for part of the roasting period. Gravity draws moisture
and fat to the breast rather than away from it.
• Basting with fat only, not with water or stock. Fat protects against drying,
but moisture washes away protective fat.
• Barding, or covering the breast with a thin layer of pork fat. This is usually
done with lean game birds.
• Separating breast from leg sections and roasting each for a different time.
This is often done with large turkeys.
2. Cooking poultry parts. Many recipes have been devised especially for
certain poultry parts, such as wings, drumsticks, and boneless chicken
breasts.

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SELF-CHECK
Name: __________________________________ Date: _____________ Score: ____

Directions:
1. The tenderness of a piece of meat or the poultry is something related to

connective tissue.
2. According to some farmers ______ is a major consideration when selecting

poultry.
3. Everyone has tasted chicken, turkey or other Birds breast so dry it was
difficult to swallow because of their dryness.
4-5. Give the parts of chicken that consider as Light Meat.
6. The dark color of dark meat is due to a protein called _____.
7-10. For 4 points why free-range chicken id more expensive and more flavorful
than the chicken that you can see in the supermarkets?

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ANSWER KEY
1. Maturity and Tenderness

2. Maturity
3. Cooking whole birds
4-5. Breast and Wings
6. myoglobin
7-10. Key word “Free”, “Control”, and “Diet food”

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Written Exam
LEARNING OUTCOME 3 : CLASSIFICATION OF POULTRY

correctly.

correctly.

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CLASSIFICATION OF POULTRY
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to know the different
term used in classifying poultry.
b. CLASSIFICATION OF POULTRY
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.
Meat, eggs Meat
Chicken Pigeon
Meat
Meat, eggs
feather
Duck Guinea Fowl
Meat, feather
Meat
Turkey Wild Duck

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Meat, feather, Meat
eggs
Goose Pheasant
Meat, eggs
Quail

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Turkeys – They are larger birds that are usually cook roasted, although the cooking
of turkey parts is increasingly common especially in America.
Ducks and Geese - Are also usually roasted, although the duck parts are
sometimes cooked separately from others. The boneless breast of duck is sautéed
or broiled and served in rare type.
Guineas – Are a domestically raised pheasant and the flavor or taste of this is
similar to chicken and usually cooked and prepare like chicken.

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SELF-CHECK
Name: __________________________________ Date: _____________ Score: ____

Directions:
1. They are larger birds that are usually cook roasted.
2. It is domestically raised pheasant and the flavor or taste of this is similar to

chicken and usually cooked and prepare like chicken.
3-8. Give the six (6) term used to classify Poultry.
9. Young Chicken of either sex, Tender flesh and smooth skin, but less flexible
cartilage.
10. Same as the two larger birds, this bird is also usually and customers preferred
it to cooked roasted.

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ANSWER KEY
1. Turkey
2. Guineas
3-8. Kind, Class, Style, Live, Dressed, Ready to Cook
9. Roaster
10. Duck and Geese

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Written Exam
LEARNING OUTCOME 4 : GAME BIRDS AND SPECIALTY PRODUCTS

correctly.

correctly.

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GAME BIRD AND SPECIALTY PRODUCTS
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to know the
difference between Quail, Partridge, and Pheasants, and their specialty product
to produce.
a. GAME BIRDS AND SPECIALTY PRODUCTS
As day by day the popularity of pheasant is increasing, and in the recent it

doubled the increasing rate of this as it demands in the restaurant and they are
creating new menu dish for this Poultry
Quail are the most tiny, small in the class of poultry and games, weighing 4 to 5
ounces (110 to 140 g) each. A normal main-course portion is two birds. They have
meaty breasts for their size, but not much meat on the legs.
Partridge they are much like the size of Rock Cornish game hens, weighing about
1 pound (450 g) each. It is important to look for young, tender birds because
mature partridge is likely to be tough.

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Pheasant is a popular game bird, and farm-raised pheasant is widely available.
Most pheasant sold weighs from 2 to 21 ⁄2 pounds (900 to 1200 g), but young
pheasant weighing 1 pound (450 g) or less is also available. Most of the menu and
dish that is good in chicken can also be used in cooking pheasants as they have
similar taste.
Handling and raising Poultry is really easy to remember just make sure that you
know the structure in raising chicken and the way they live and the good way for
them to raised. Because when you raise them in a way that they are not control
and not control their food, they will grow more flavorful and tender.

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SELF-CHECK
Name: __________________________________ Date: _____________ Score: ____

Directions: World hunt. Find the Poultry name and words in the box. Write your
answer in your notebook.
Q F F E B G M T C E P H I T N W B Q Z
S U L E W N V F Q T Y B J G E R T W D
A G A S A F Q U G E T O J J I R O E R
T T B I R D S O X N T L Y F H F Z V W
R O E E L R M K N Y S Y P C F F C I O
P R G H M F B P B R M M K R B M A P M
O Q S S V Z N T D D E S I A R M R A U
T S T U D E G R R T N W T H D A N T F
M E G N L W L G P E U E G B C W A R P
G P U N I G C H I C K E N V X F L I Z
D E R O W H E O K U E M Y C V U U D E
C R I S E A K L O I E M R L L M G A
Z E E I S Y H K P K U V Y S E A U E V
X X S A T J G H U T I N D C Z O A E N
B L N N J W T K N L N N K K B O S D B
B T O Y S R K H S R M U G M S D N C R
M Z R O H H K R V D R M P N R A E C K
O O U C V B R O C K C O R N I S H S J
I R W W V J E H I E I P D A R P I P M
A U E R B Z F T W T O P M R U B F S J

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ANSWER KEY
1. Quail
2. Menu
3. Farm-raised
4. Cooking
5. Partridge
6. Rock Cornish
7. Hens
8. Pheasant
9. Chicken
10. Birds

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Written Exam
LEARNING OUTCOME 5 : HANDLING AND STORAGE OF FRESH POULTRY

correctly.

correctly.

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HANDLING AND STORAGE OF FRESH POULTRY
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to understand how
can we restore poultry in fresh and frozen.
a. HANDLING AND STORAGE OF FRESH POULTRY
Fresh Poultry:
1. Fresh poultry is extremely perishable. It should arrive packed in ice and
be kept in ice until used.
2. Ideally, use poultry within 24 hours of receiving. Never hold it for more
than 4 days.
3. Poultry often carries salmonella bacteria. Wash all equipment and
cutting surfaces after handling poultry to avoid contamination of other
foods.

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Frozen Poultry:
1. Store frozen poultry at 0°F (–18°C) or lower until ready to thaw.
2. Thaw in original wrapper in refrigerator, allowing 1 to 2 days for
chickens, 2 to 4 days for larger birds. If pressed for time,
3. Do not refreeze thawed poultry.

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Written Exam
LEARNING OUTCOME 6 : TRUSSING METHOD

correctly.

correctly.

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TRUSSING METHOD
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to understand and to
know the steps and proper way to truss a chicken.
a. TRUSSING METHOD
Trussing - means tying the legs and wings against the body to make a compact,
solid unit. It has two main purposes:
1. Even cooking. Extended legs and wings cook too quickly.

2. More attractive appearance, especially when presented or served whole
or carved in the dining room.
Steps in Trussing a Chicken:
a) Place the Chicken breast up, with the neck end toward you. Tuck the first
joint of the wings behind the back.

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b) Press the Legs forward and down against the body.
c) Press the center of a length of twine under the hip bone just ahead of the
tail.
d. Bring the twine up and across the ends of the legs.
e. Pass the twine under the ends of the legs as shown and pull tight.

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f. Bring the ends of the twine towards the neck end of the bird. Pull firmly on
the twine while pressing on the breast portion with the thumbs as shown.
g. Tie the twine tightly.
h. The stub of the neck holds the twine in place, preventing it from slipping
behind the back.

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i. The trussed chicken.
https://youtu.be/G2leEwcDhXo

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SELF-CHECK
TRUSSING METHOD
Name: __________________________________ Date: _____________ Score: ____

Directions:
1. It means tying the legs and wings against the body to make a compact,
solid unit
2. This trussing method is to prevent the chicken from slipping behind the
back.
3-4. Give the two (2) main purpose of trussing a chicken.
5-10. Give at least 5 steps in trussing a chicken.

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ANSWER KEY
TRUSSING METHOD
1. Trussing Method
2. Stub of the Neck
3. Even cooking. Extended legs and wings cook too quickly.
4. More attractive appearance, especially when presented or served whole
or carved in the dining room.
5-10.
• Place the Chicken breast up, with the neck end toward you. Tuck the
first joint of the wings behind the back.
• Press the Legs forward and down against the body.
• Press the center of a length of twine under the hip bone just ahead of
the tail.
• Bring the twine up and across the ends of the legs.
• Pass the twine under the ends of the legs as shown and pull tight.
• Bring the ends of the twine towards the neck end of the bird. Pull firmly
on the twine while pressing on the breast portion with the thumbs as
shown.
• Tie the twine tightly.
• The stub of the neck holds the twine in place, preventing it from slipping
behind the back.
• The trussed chicken.

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Individual Activity
LEARNING OUTCOME 7 : COOKING CHICKEN

correctly.

correctly.

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COOKING CHICKEN
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to understand the
best menu dish to cook chicken and the steps on how wo cook it and their
ingredients.
b. COOKING CHICKEN
CHIKEN ADOBO
Filipino Chicken recipes most known

throughout the islands. The main
ingredient for adobo is soy sauce and
garlic. Other parts of the Philippines opt to
have adobo in a different style or a
different twist. But still, it remains to be the
adobo that all the Filipinos love.
Ingredients:
2 lbs. chicken cut into serving pieces
3 pieces dried bay leaves
8 tablespoons soy sauce
4 tablespoons white vinegar
5 cloves garlic crushed
1 1/2 cups water
3 tablespoons cooking oil
1 teaspoon sugar
1/4 teaspoon salt optional
1 teaspoon whole peppercorn
https://panlasangpinoy.com/filipino-chicken-adobo-recipe/

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TINOLANG MANOK
Filipino chicken recipes where the chicken

is brought to a boil with its broth. It is thrown
with soft vegetables such as gabi, sayote¸
and carrots topped with ginger to seal the
great flavor. This Filipino chicken recipe has
exceeded great expectations by
numerous people, foreigners included.
Ingredients:
2 lbs. chicken cut into serving pieces
1 cup malunggay leaves
1 cup hot pepper leaves
1/8 teaspoon ground black pepper
1 piece unripe papaya wedged
6 cups water
1 piece Knorr chicken cube
1 piece onion sliced
4 cloves garlic crushed and chopped
3 thumbs ginger julienne
2 tablespoons fish sauce patis
3 tablespoons vegetable oil
https://panlasangpinoy.com/classic-tinolang-manok-recipe/

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JOB SHEET LO-1
COOKING CHICKEN
Title: COOKING CHICKEN
Performance Objective: The objective of this activity is to practice the

cooking skills and creativity of the students when it comes in developing
new chicken dish.
Supplies & Materials: Chicken, and other ingredients that needed in

cooking the dish
Equipment: Cooking Materials, Video presentation
Steps/Procedure:
1. Students will create their own dish

2. The main ingredient is the chicken, any parts of the chicken
3. The students will do plating presentation for their dish as it seen more
delectable and elegant to serve.
4. Students will be given 1 week to accomplished the activity

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POULTY AND GAMES
CONTENTS:

f. Trussing methods
g. Cooking chicken.
CONDITION:

2. EQUIPMENT
- Computer
- CP

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ASSESSMENT METHOD:
1. Written Exam
LEARNING OUTCOME 8 : THAWING OF POULTRY INSIDE THE REFRIGERATOR

correctly.

correctly.

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THAWING OF POULTRY INSIDE THE REFRIGERATOR
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to understand and
know how longer will it take to restore every chicken part in your refrigerators.
a. THAWING OF POULTRY INSIDE THE REFRIGERATOR
Putting or thawing your chicken or any different kind of Poultry in your refrigerator,
the coldness of your refrigerator must be in 40°F and you must put them below of
your Tupperware’s to avoid dripping water, and blood in the cover of the
Tupperware.
Storing in the refrigerator
• Whole chicken: 2-3 days

• Chicken pieces: 2-3 days
• Cooked chicken: 3-4 days
• Ground chicken: 1-2 days
Storing in the freezer
• Whole chicken: 12 months

• Chicken pieces: 6 months
• Cooked chicken: 3 months
• Ground chicken: 3 months
Remember if you are thawing or restoring chicken, you must not put it in the
counter and in any places that are not warm, to prevent bacterial growth. By
thawing the chicken into the refrigerator, you are making it frozen food to prolong
the food.

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SELF-CHECK
Name: __________________________________ Date: _____________ Score: ____

Directions:
1. Putting or ______ your chicken or any different kind of Poultry in your

refrigerator.
2-5. When it comes in restoring chicken in the refrigerator, how many

days can we restore the Whole chicken, Chicken Pieces, Cooked chicken,
Ground chicken in the fridge?

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ANSWER KEY
1. Thawing
2-5.
• Whole chicken: 2-3 days

• Chicken pieces: 2-3 days
• Cooked chicken: 3-4 days
• Ground chicken: 1-2 days

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JOB SHEET LO-2
POULTRY AND GAMES
Title: POULTRY AND GAMES
Performance Objective: The objective of this activity is to develop the

socialization and interaction of the students to their classmates, by doing
group activities in which they will create a song by the used of the name
of Popular raised-farm Poultry.
Supplies & Materials: Ball pen, Paper, Eraser
Equipment: PC, Laptop, CP, Record, Music
Steps/Procedure:
5. Students Will group into 5 members

6. The Facilitators Choose the song ‘Pagsamo’ by Arthur Nery as your
tone
7. Students will make their own lyrics by adding different kind of Poultry
Birds name
8. Minimum of 3minutes
9. Students must participate in this activity as they will develop and
showcase their creativity in composing lyrics
10. Students will be given 1 week to complete the activity

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PERFORMANCE CRITERIA CHECKLIST FOR JOB SHEET LO1
IDENTIFYING TRAINEES’ CHARACTERISTICS
CRITERIA
Did you…. YES NO
1. Do you think the Chicken and other kinds of Birds
are important in our life?
2. Does the information in the module pass your
expectation regarding to the poultry and games?
3. The topic is very well easy to understand and
adapt.
4. Did all your questions answered in the module?
5. Does your teacher explain well the topic?

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REFERENCES
A. BOOKS:
Myra ES. Asuncion, Peter L. Cabigat, Cheerie A. Estanislao, Imelda V. Garfin, Lea
G. Gonzales, Jesusa M. Malong, Consolacion P. Marquez, Rozella Ruiz-
Casamplong, Ferdinand Valerio Marquez, and Teodora L. Victorio (2004):
Worktext in Technology and Livelihood Education: Innovative Educational
Materials, Inc. 2356 Syquia St., Sta. Ana, Manila
B. ONLINE: “Sample Format”
Understanding poultry and games, Poultry’s composition and structure,

Classification of poultry Game birds and specialty products, Handling and storage
of fresh poultry, Trussing methods Cooking chicken.
Retrieved online at:
http://standring.weebly.com/uploads/2/3/3/5/23356120/12__13_-
_poultry__game_birds.pdf
Thawing of poultry inside the refrigerator. © 2021 Chicken Farmers of Canada.

Retrieved online at: https://www.chicken.ca/chicken-school/storage-and-
thawing-guide/
https://www.slideshare.net/chechay123/poultry-and-game-ppt-155438448
https://www.bartleby.com/87/0017.html
https://www.bestfoodfacts.org/difference-between-white-dark-chicken/
https://www.four-h.purdue.edu/foods/Cooking%20meat%20and%20poultry.htm
https://panlasangpinoy.com/chicken-recipes/
http://standring.weebly.com/uploads/2/3/3/5/23356120/12__13_-
_poultry__game_birds.pdf
cookeryg10-150716061543-lva1-app6891
https://www.chicken.ca/chicken-school/storage-and-thawing-guide/
https://www.fao.org/poultry-production-products/production/poultry-
species/en/
http://www.wizardrecipes.com/understanding-poultry-and-game-birds/

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CBLM Poultry and Games FINAL

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CBLM Poultry and Games FINAL

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Competency-Based Learning Material In

Date Developed: Document No. 001

The unit of competency, "Poultry and Games", is one of the competencies

In this module, you are required to go through a series of learning activities

NO. UNIT OF COMPETENCY MODULE TITLE

a. Origin of classical development of

a. Food Safety, Hygiene and

Date Developed: Document No. 001

Date Developed: Document No. 001

Date Developed: Document No. 001

MODULE TITLE : POULTRY AND GAMES

NOMINAL DURATION : 5 HOURS

At the end of this module, you MUST be able to:

1. Differentiate the part and kinds of Poultry and Games;

4. Lastly, discuss the different dish in chicken and the thawing.

• Review and analyze curriculum document.

a. Understanding poultry and games.

1. Differentiate the part and kinds of Poultry and Games;

4. Lastly, discuss the different dish in chicken and the thawing.

Learners must be provided with the following:

Date Developed: Document No. 001

LEARNING OUTCOME 1 : UNDERSTANDING POULTRY AND GAMES

Learning Activities Special Instructions

4. Answer Self-Check Compare answers with the answer key.

Date Developed: Document No. 001

By studying the Principles of Food Preparation, you will understand the

TOWARDS THE END OF THE LESSON, THE STUDENT EXPECTED TO:

a. Understanding poultry and games.

Date Developed: Document No. 001

Date Developed: Document No. 001

3. What is the difference between Poultry and Games?

Date Developed: Document No. 001

Name: __________________________________ Date: _____________ Score: ____

4-8. Give the four (4) dry heat method.

9-10. Give the two (2) moist heat method.

Date Developed: Document No. 001

Date Developed: Document No. 001

a. Understanding poultry and games.

1. Differentiate the part and kinds of Poultry and Games;

4. Lastly, discuss the different dish in chicken and the thawing.

Learners must be provided with the following:

Date Developed: Document No. 001

LEARNING OUTCOME 2 : POULTRY’S COMPOSITION AND STUCTURE

Learning Activities Special Instructions

4. Answer Self-Check Compare answers with the answer key.

Date Developed: Document No. 001

a. POULTRY’S COMPOSITION AND STRUCTURE

Maturity and Tenderness

Light Meat and Dark Meat

“Light meat”—breast and wings

“Dark meat”—legs (drumsticks and thighs)

Date Developed: Document No. 001

Date Developed: Document No. 001

Name: __________________________________ Date: _____________ Score: ____

1. The tenderness of a piece of meat or the poultry is something related to

2. According to some farmers ______ is a major consideration when selecting

4-5. Give the parts of chicken that consider as Light Meat.

6. The dark color of dark meat is due to a protein called _____.

Date Developed: Document No. 001

1. Maturity and Tenderness

Date Developed: Document No. 001

a. Understanding poultry and games.

1. Differentiate the part and kinds of Poultry and Games;

Name: __________________________ Date: _ Score:

Name: __________________________ Date: _ Score:

Name: __________________________ Date: _ Score:

Name: __________________________ Date: _ Score:

Name: __________________________ Date: _ Score: