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ZAMBALES NATIONAL HIGH SCHOOL
Iba, Zambales

Technology & Livelihood

Education- Cookery 10
Guided Learning Activity Kit
- Prepare poultry and game dishes,
Cook poultry and game bird
dishes -
Quarter III- Week 5-6

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TLE Cookery – Grade 10
Guided Learning Activity Kit
Prepare poultry and game dishes
Cook poultry and game bird dishes

Quarter 3 Week 5-6

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Development Team of the Activity Sheet

Writers: Jarad C. Sevilla
Editors: Larry B. Vispo
Reviewers: Saturnina R. Avecilla, EdD
Illustrator: Jarad C. Sevilla
Leonor L. Manalo
Layout Artist: Jarad C. Sevilla
Management Team: Leonardo D. Zapanta, EdD CESO V
Michelle Ablian Mejica, EdD
Manolito B. Basilio, EdD
Garry M. Achacoso
Milma Mendones, EdD
Charlie T. Carreon
Jay Morados

Printed in the Philippines by Department of Education

Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
E-mail Address: zambales@deped.gov.ph

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 Prepare poultry and game dishes
Cook poultry and game bird dishes

Introduction
Poultry consumption in the Philippines has increased remarkably in the last decade.
This is evident in the popularity of chicken dishes in restaurants all over the country.
Poultry refers to several kinds of fowl that are used as food and the term includes
chicken, turkey, duck, pigeon, and quail. These are usually domesticated raised mainly for
meat and/or eggs. Birds such as smites that are hunted for food are games.

Learning Competency

Prepare poultry and game dishes. (TLE_HECK9-12PGD-IIIe-25)

Cook poultry and game bird dishes. (TLE_HECK9-12PGD-IIIf-h26)

Objectives

At the end of this guided learning activity kit, you are expected to:
 Identify the market forms of poultry determine poultry cuts in accordance with
prescribed dish.
 Cook poultry and game bird dishes.

Review: Let’s check how much have you

learned?
I. IDENTIFICATION:
Direction: Identify the following term to complete the statement. Write the answer on
your answer sheet. (5 pts.)
_____1. A flavorful liquid, usually thickened that is used to season, flavor and enhance
other foods.
_____2. Its basic ingredient is milk which is thickened with flour enriched with butter.
_____3. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and
cayenne.
_____4. It is made from stock (ham/pork) and tomato products seasoned with spices and
herbs.
_____5. It is a brown roux-based sauce made with margarine or butter, flavor and brown
stock.

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 Discussion: Let’s go!

Classification of Poultry and Games

Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat

Chickens and other poultry may be divided into classes which are essentially of the same
physical characteristics associated with age, sex, live weight and/or breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either
sex, is tender-meat with soft, pliable, smooth textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8 months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with
somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually more than 10
months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened
meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale
especially during the Christmas holiday.

Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is noted for its tender
and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender meat.

Selecting Good Quality Poultry and Game

1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older one.
d. Small feathers indicate that the chicken is young.

2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.

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3. Dressed Poultry. These are slaughtered birds that have been bled, defeathered, and the
visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery

4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.

5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton,
wrapped and chilled or frozen. The various poultry parts are divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

Preparation of poultry for cooking

• Slaughter and bleeding
• Scalding
• Defeathering
• Evisceration
• Deboning

Market forms of poultry

Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises,
blisters and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole poultry.
Dressed poultry
This is the most available poultry form in the market. Dressed poultry are actually
slaughtered poultry with the head, feet, blood, feathers and internal organs removed. Good
quality dressed poultry should be free from slime, off-odors and discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually available in
groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which have been
separately packed in a single container and frozen or chilled.

Different Cuts of Poultry

1. Whole Chicken. Whole Chickens are marketed either fresh or
frozen

2. Halves. The bird is split from front to back through the

backbone and keel to produce 2 halves of approximately equal
weight.

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3. Breast quarters. Halves maybe further cut into which include
the wing. A breast quarter, including portions of the back, is all
white meat.

4. Split Breast. A breast quarter with the wing removed.

5. Split Breast without Back. A breast quarter with wing and back
portion removed.

6. Boneless, Skinless Breast. Split breast that has been skinned

and deboned.

7. The whole bird is cut into 2 breast halves with ribs and back
portion, 2 wings, 2 thighs with back portion and 2 drumsticks.
The parts may be packaged together and labelled as whole cut-
up chicken. These are usually sold without giblets.

8. Whole Chicken Wing

The whole chicken wing is an all-white meat portion composed of
three sections; the drumette, midsection, and tip.

9. Wing Drummettes. The first section between the shoulder and

the elbow.

10. Wing Mid-Section with Tip. The flat center section and the
flipper (wing tip).

11. Whole Chicken Leg Whole Chicken Leg The whole chicken leg
is the drumstick-thigh combination. The whole leg differs from
the leg quarter and does not contain a portion of the back.

12. Boneless, Skinless Leg. Whole chicken leg with skin and
bone removed.

13. Thigh. The thigh is the portion of the leg above the knee joint.

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 14. Boneless, Skinless Thigh. Thigh with skin and bone
removed.

15. Drumsticks
Drumsticks include the lower portion of the leg quarter (the
portion between the knee joint and the hock).

16. Giblets
Includes heart, liver, and neck.

Cook Poultry and Game Dishes

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

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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 is 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.

Preparation and Cooking of Chicken

Example Recipes
Crispy Fried Chicken
This is a recipe for Crispy Fried Chicken
Course: Fried Chicken
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
 3 lbs. chicken cut into individual pieces
 1 tablespoon salt
 3 cups cooking oil
 1 cup all-purpose flour
Batter ingredients
 ¾ cup warm not hot fresh or evaporated milk
 1 Knorr Chicken Cube
 2 eggs
 ¾ cups all-purpose flour
 1 teaspoon baking powder
 2 teaspoons garlic powder
 ½ teaspoon salt
 ¼ teaspoon ground black pepper

Instructions
1. Rub salt all over the chicken. Let it stay for 15 minutes.
2. Heat the oil in a cooking pot.
3. Prepare the batter. Start by pressing a fork on the chicken cube until it is completely
squashed. Combine it with warm milk. Stir until well blended. Set aside.
4. Combine flour, baking powder, garlic powder, salt, and ground black pepper. Mix well
using a fork or a wire whisk. Set aside.

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5. Beat the eggs in a large mixing bowl. Add the milk mixture. Continue to beat until all the
ingredients are all incorporated. Add half of flour mixture. Whisk. Add the remaining half and
whisk until the texture of the batter becomes smooth.
6. Dredge the chicken in flour and then dip in batter. Roll it again in flour until completely
covered. Fry in medium heat for 7 minutes per side.
7. Remove from the pot and put in a plate lined with paper towel. This will absorb the oil.
8. Serve with ketchup or gravy.
9. Share and enjoy!

Chicken Afritada (Chicken Braised in Tomato Sauce)

Chicken Afritada is a popular chicken Filipino dish that is cooked in tomato sauce
with carrots, potatoes and bell peppers as the main vegetables.

Ingredients
 2 lbs chicken (mix of thighs and drumsticks)
 2 tablespoons lemon juice
 2 tablespoons soy sauce
 2 tablespoons olive oil
 2 cloves garlic, chopped
 1 medium onion, chopped
 1 medium tomato, diced
 2 tablespoons fish sauce
 Salt and pepper, to taste
 1 cup tomato sauce
 1 cup water
 1 large potatoes, cubed
 1 carrot, cubed
 1 red bell pepper, cubed
Instructions
Marinate chicken pieces in soy sauce and lemon juice for half an hour. Drain chicken from
the marinade.
1. In a heavy pan, heat oil over medium high heat. Sauté garlic, onions and tomatoes for
2 minutes or until onions are soft.
2. Add chicken pieces and saute for a few minutes until meat is nicely browned and no
longer pink.
3. Add fish sauce and stir. Add tomato sauce and water and stir to combine. Let the
mixture boil and then reduce heat. Cover and let simmer, stirring occasionally for 20 minutes.
4. Add carrots, red bell pepper and potatoes; cover and cook for 10 minutes or until
potatoes are tender.
5. Season with salt and pepper, to taste.
6. Serve with steamed rice. Enjoy!

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 Activities
Guided Practice 1: Can you Name Me?
Direction: Carefully read the statement. Use the word bank below to identify the different
terms that has been discuss in this lesson.
Roaster Capon Stag
Broiler Rooster Poultry
Jumbo broiler Peking duck Squab
Hen Ostrich Crow

_____1. It refers to several kinds of fowl that are used as food and the term includes
chicken, turkey, duck, pigeon, and quail.
_____2. It is usually 5 to 6 months of age.
_____3. A young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with
soft, pliable, smooth textured skin.
_____4. It is a surgically desexed male chicken usually under 8 months of age.
_____5. It is a male chicken, usually under 10 months of age, with coarse skin, with
somewhat toughened and darkened flesh.
_____6. It is a mature female chicken which is usually more than 10 months of age.
_____7. It is a mature male chicken with coarse skin, toughened and darkened meat and
hardened breastbone tip.
_____8. This is a large chicken about 4 kg. dressed weight which are on sale especially during
the Christmas holiday.
_____9. This is a breed of duck that originated from China and is noted for its tender and
flavorful meat.
_____10. This is a young immature pigeon of either sex and has extra tender meat.

Guided Practice 2: Select Me:

Direction: Read the statement carefully, and then choose the best answer from the given
options. Write only the letter of the correct answer in your answer sheets.
1. These are slaughtered birds that have been bled and de-feathered.
a. whole poultry b. dressed poultry c. ready to cook d. poultry parts
2. These are slaughtered birds that have been bled, defeathered, and the visceral organs are
removed.
a. whole poultry b. dressed poultry c. ready to cook d. poultry parts
3. The dressed birds may be cut up and marinated or seasoned.
a. whole poultry b. dressed poultry c. ready to cook d. poultry parts
4. Several pieces of a single poultry part are usually packed in one carton, wrapped and
chilled or frozen.
a. whole poultry b. dressed poultry c. ready to cook d. poultry parts
5. This are marketed either fresh or frozen.
a. whole chicken b. drumstick c. halves d. split breast
6. It includes the lower portion of the leg quarter (the portion between the knee joint and
the hock).
a. whole chicken b. drumstick c. halves d. split breast
7. The bird is split from front to back through the backbone and keel to produce 2 halves of
approximately equal weight.
a. whole chicken b. drumstick c. halves d. split breast
8. A breast quarter with the wing removed.
a. whole chicken b. drumstick c. halves d. split breast
9. Includes heart, liver, and neck.
a. thigh b. drumstick c. halves d. giblets
10. It is the portion of the leg above the knee joint.
a. thigh b. drumstick c. halves d. giblets

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Independent Practice
A. Extend what you've learned! True and False?

Directions: Read each statement below carefully. Place a T on the line if you think a
statement it TRUE. Place an F on the line if you think the statement is FALSE.

_____1. Mature birds are best cooked using moist heat.

_____2. Dry heat is suitable for young birds.
_____3. The best cooking temperature for poultry is at very high heat.
_____4. To improve the palatability of lean poultry meat, basting can be done.
_____5. 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.
_____6. Food contamination is not a serious public health problem resulting in foodborne
diseases that affect many people every year
_____7. Older birds need to be tenderized by moist cooking prior to dry heat cooking.
_____8. Cooked poultry should be eaten immediately or refrigerated if not consumed.
_____9. Fried chicken is an example of moist heat method of cooking.
_____10. Pochero is an example of dry heat method of cooking.

Assessment
Directions: Read the question below and answer it briefly. Write the answer in your paper.
Your answer will be graded using the rubrics below.
1. Make a research of a 1 chicken recipe that is cook by dry heat method of cooking and 1
moist heat method of cooking. The 2 recipes will be graded separately using the rubrics
below.
Criteria Points
Grammar There is no grammatical mistakes 3
Ingredients Includes full list of ingredients & 3
measurements.
Procedure Multi-step directions written in complete 4
sentences.
Total points 10

Reflection

Compare and differentiate moist and dry heat method using Venn Diagram. Write your
answer on a separate sheet of paper.

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Guided Practice 1
1. poultry
2. roaster
3. broiler
4. capon
5. stag
6. hen
7. rooster
8. jumbo broiler
9. peking duck
10. squab
Guided Practice 2
1. a
2. b
3. c
4. d
5. a
6. b
7. c
8. d
9. d
10. a
Independent Practice
1. t
2. t
3. f
4. t
5. t
6. f
7. t
8. t
9. f
10. f
Assessment and reflection will be check by the
subject teacher.
Key to Corrections
K to 12 Learning Module in Cookery 10 pp. 266-273
Book References:
References
 Acknowledgment

The Schools Division of Zambales would like to express its heartfelt gratitude
to the following, who in one way or the other, have contributed to the successful
preparation, development, quality assurance, printing, and distribution of the
Quarter 3 Guided Learning Activity Kits (GLAKs) in all learning areas across grade
levels as a response to providing the learners with developmentally-appropriate,
contextualized and simplified learning resources with most essential learning
competencies (MELCs)-based activities anchored on the principles of guided learning
and explicit instruction:

First, the Learning Resources (LR) Development Team composed of the writers
and graphic artists for devoting much of their time and exhausting their best efforts
to produce these indispensable learning kits used for the implementation of learning
delivery modalities.

Second, the content editors, language reviewers, and layout evaluators

making up the Division Quality Assurance Team (DQAT) for having carefully
evaluated all GLAKs to ensure quality and compliance to DepEd standards;

Third, the Provincial Government of Zambales, for unceasingly extending its

financial assistance to augment the funds for the printing of these learning resources
for use by learners and parents at home;

Fourth, the teacher-advisers and subject teachers, in close coordination with

the school heads, for their weekly distribution and retrieval of the GLAKs and for
their frequent monitoring of the learners’ progress through various means; and

Finally, the parents and other home learning facilitators for giving the learners
the needed guidance and support for them to possibly accomplish the tasks and for
gradually helping them become independent learners.

To deliver learning continuity in this challenging circumstance would not be

possible without your collective effort and strong commitment to serving our
Zambaleño learners.

Again, our sincerest thanks!

The Management Team

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 For Inquiries of feedback, please write or call

Department of Education- Region III- Division of Zambales

Learning Resource Management Section (LRMS)
Zone 6 Iba Zambales

Tel./Fax No. (047)