SHS

Cookery NC II
Module 5:
Performs Mise’en Place

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Module 5: Performs Mise’en Place
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Rose Anne Medina-Opinaldo, T II

Editor: SDO La Union, Learning Resource Quality Assurance Team
Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

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.

This lesson deals with the selection, preparation, cooking, presentation, and
storage of poultry and game in a commercial kitchen or catering operation.

Objectives:
At the end of the lesson, you are expected to:

LO 1. Perform Mise’en Place (TLE_HECK9- 12VD-IIa-9)

1.1. Prepare tools, equipment, and ingredients based on standards.
Subtasks:
1. Identify tools, equipment, and ingredients based on standards
2. Classify tools, equipment, and ingredients based on standards
1.2. Identify the market forms of poultry
Subtasks:
1. Identify poultry cuts

Pre-Test

Directions: Read carefully each item. Write only the letter of the best
answer for each test item. Use separate sheet for your answers.

1. This poultry is noted for its tender and flavorful meat.

A. Duck or itik C. Pecking duck
B. Cock or rooster D. Roaster
2. Which of the following is usually 5 to 6 months of age?
A. Duck or itik C. Pecking duck
B. Cock or rooster D. Roaster
3. This is a mature male chicken with coarse skin, toughened and darkened meat
with hardened breastbone tip.
A. Duck or itik C. Pecking duck
B. Cock or rooster D. Roaster
4. Which of the following is a male chicken, usually under 10 months of age, has
coarse skin, somewhat toughened and darkened flesh?
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag

1
5. This is a large chicken about 4 kg. dressed weight which is on sale
especially during the Christmas holiday.
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
6. This is a mature female chicken that has lived for more than 10 months.
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
7. This is a surgically desexed male chicken usually under 8 months of age.
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
8. It refers to slaughtered poultry with the head, feet, blood, feathers and
internal organs removed.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
9. These are poultry parts such as wings, breast, thighs, or drumsticks
which have been separately packed in a single container and frozen or
chilled.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
10. It is a dressed poultry that has been chilled or frozen and usually
available in groceries.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
11. This is a slaughtered bird that has been bled and de-feathered.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
12. Which of the following is a good quality of live poultry?
A. The breast is plump.
B. The thighs are well-developed.
C. Small feathers indicate that the chicken is young.
D. They are free from pin feathers and show no cuts, scars or missing skin.
13. Which of the following is a good quality of a dressed poultry?
A. It is heavy and the skin is not watery.
B. It is free from pin feathers and show no cuts, scars or missing skin.
C. A young chicken has fine and soft feet. If it is old, the feet are thick and
scaly.
D. The bone at the tip of the breast is soft in younger chicken and thick in
older one.
14. It is considered as white meat.
A. Breasts C. Gizzard
B. Drumstick D. Heart
15. Which of the following is a dark meat?
A. Breasts C. Gizzard
B. Drumstick D. Heart

2
 Jumpstart

Activity 1: Name Me!

Directions: Complete the table by naming the tool and equipment used in
preparing poultry dishes.Write your answer on a separate sheet of
paper.

1.

2.

3.

4.

5.

3
Activity 2 : Identify Me!

Directions: Identify the different uses we can get from each classification of poultry
and game. Put a check mark (  ) in each column if we can use as meat, eggs,
and/or feathers. Write your answer on a separate sheet of paper.

Uses
Bird
Meat Eggs Feathers

Chicken
Duck
Turkey
Goose
Quail
Pigeon

Guinea fowl
Wild duck
Pheasant
Activity 3: Arrange Me And Give Me A Meaning!
Directions: Arrange the jumbled letters in column A to come up with a word that
correspond to the meaning in column B. Write your answer on a separate sheet of
paper.
COLUMN A COLUMN B

_____1. VEIL LORYPUT

_____2. WARND PULORYT
_____3. DESERDS TOPURYL
_____4. DREYA OT KOCO
_____5. WELHO TOURYPL
A. These are poultry parts such as
wings, breast, thighs, or drumsticks
which have been separately packed in a
single container and frozen or chilled
B. It should be healthy, alert, and well-
feathered. Avoid poultry which have
bruises, blisters and broken bones.
C. This is the most available poultry
form in the market. They are actually
slaughtered poultry with the head, feet,
blood, feathers and internal organs
removed.
D. These are dressed poultry that have
been chilled or frozen. They are usually
available in groceries.
E. These are slaughtered birds that
have been bled and de-feathered

4
 Discover

LESSON INFORMATION 1.1 TOOLS AND EQUIPMENT

The success of preparing and cooking poultry dishes partly depends on the
proper selection and use of kitchen utensils, tools and equipment. They should
always be kept in good condition and it is important to clean them properly after
using to prolong their use. They are classified into measuring tools, cutting tools,
mixing and preparatory tools and cooking equipment.
Cutting Tools
1. Chef’s Knife An all-purpose knife. It is large,
bladed sharp knife similar to
butcher’s knife but much
thinner and lighter.

https://cdn.cutleryandmore.com/products/large/
23955.jpg

2. Paring Knife A small knife with a straight,

sharp blade that is generally
three to five inches long. Its
thin, narrow blade tapers to a
point at the tip. It is easy to http://d3
cizcpymoenau.cloudfront.net/images/
handle and works well for 27542/wustof_20paring_20knife.jpg

peeling and coring foods or

mincing and cutting small
items.
3.Boning Knife A long, thin, flexible blades with
a sharp tip to make piercing
meat easier and safer. The
blade is designed to cut
through ligaments and
http
connective tissue to remove raw s://robbreport.com/lifestyle/product-
recommendations/best-flexible-boning-knives-amazon-
meat from the bone. 2917914/

4.Carving Knife A long thin sharp knife used to

cut meat into thin slices.

https://berghoffworldwide.com/en/carving-knife-20-cm-
essentials

5.Kitchen Knife It is bigger than paring knife

used to cut and slice meat.

https://www.goodhousekeeping.com/cooking-tools/best-
kitchen-knives/g646/best-kitchen-cutlery/

5
6. Meat Cleaver A versatile tool that will allow
you to tenderize, mince, slice,
and even scale any meat you
have in your kitchen. https://ww
w.kitchenkapers.com/products/kai-professional-7-inch-
meat-cleaver

Cooking Equipment
Used in preparing poultry dishes.
1. Deep Fryer Used for deep frying meat.

https://wholesaleeventtents.com/wp-
content/uploads/2014/10/12-Liter-Commercial-Deep-
Fryer.jpg

2. Oven Used for heating and baking

https://www.advancedappliancecare.co.uk/wp-
content/uploads/2013/08/oven-repair.jpg

3. Saucepan Used for cooking poultry

dishes.

https://madeincookware.com/blogs/beyond-the-
burner/what-is-a-saucepan

4. Griller Used for grilling meat.

https://myhanabishi.com/product/griller-hgrill-2-in-1/

5. Steamer Used to cook by steaming

https://www.amazon.com/Stainless-Steamer-Steaming-
Cookware-Concord/dp/B0086ANRGU

6
6. Pressure Used to make meat tender
Cooker

https://www.thekitchn.com/a-primer-on-pressure-cooking-
193715

LESSON INFORMATION 1.2 KINDS OF POULTRY ACCORDING TO AGE

Poultry are feathered animals raised for the table human consumption. They
are raised domestically and commercially. Chicken is the most popular kind of
poultry. Game birds are quails, pigeons, partridges, pheasants and wild ducks.
They are hunted in the field or forest and raised in captivity. Poultry and games are
omnivores. They eat seeds and insects.
Poultry is the general term for domestic bird including chickens, turkeys,
ducks, geese and game especially raised to be eaten for their meat and eggs. It is
classified according to breed, weight and age.

CHICKEN
Chicken is the most common, popular and largest group of poultry as to age
or degree of maturity. They are classified as:
 Pullet: A baby chicken which is four to six weeks old and weighs mostly lb.
it is suitable for roasting and grilling.
 Broiler or Fryer: It is a young chicken, usually 9 to 12 weeks of age, of either
sex, is tender-meat with soft, pliable, smooth textured skin.
 Capon: It is a surgically desexed male chicken usually under 8 months of
age.
 Broiler Fowl: An older chicken weighing 8 pounds and about 8 months old.
Broiler’s provide meat suitable for stews or casseroles.
 Layer- or bro-hen: The laying hen is about 1 ½ years old and weighs 4 ½ to
6 pounds.
 Stag: It is a male chicken, usually under 10 months of age, with coarse skin,
with somewhat toughened and darkened flesh.
 Roasting Chicken: It is eight weeks old and weighs 3 to 4 pounds. It is the
best size for a family.
 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.
 Cock or Rooster. It is a mature male chicken with coarse skin, toughened
and darkened meat and hardened breastbone tip.
 Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are
on sale especially during the Christmas holiday

TURKEY
Turkeys are not readily available in the market. They are classified into:

7
  Fryer-roaster: A young turkey which is 16 weeks old ad weighs 4 to 8
pounds. It has tender meat, soft, smooth texured skin and flexible
breastbone cartilage.
 Young hen or young tom: Young hen weighs 12 to 16 pounds while young
tom is 22 to 30 pounds.
 Old hens or old toms: This is the breeding stock of turkey. Its meat is best
used or picked for casserole dishes.
 Yearlings: These are turkeys under 15 minutes of age when marketed.

DUCK
A duck is a fatty bird that is best roasted. It is marketed as duckling or
young duck.
 Peking duck. This is a breed of duck that originated from China and is noted
for its tender and flavorful meat.
 Duck or Itik is available and popular in many towns of Rizal as fried itik
 Squab. This is a young immature pigeon of either sex and has extra tender
meat.

GOOSE
Young goose or gosling weighs from 4 to 10 pounds with tender, fatty,
creamy-white flesh which becomes light brown when cooked. It has a slightly
gamey flavor. Mature or old goose is more than 6 months old and weighs 10-18
pounds. These are rarely used in food service.

Classification of Poultry and Games

Poultry 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

8
LESSON INFORMATION 2 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.

LESSON INFORMATION 3 DIFFERENT CUTS OF POULTRY

These are parts of poultry packed and sold separately in supermarkets or in

wet markets. Such parts are wings, drumstick, thighs, back, legs, halves and
quarters. Chicken feet, heads, intestines, giblets and gizzards are sold in wet
markets and bought as preferred by buyers.
The common cuts of poultry available either in supermarkets or wet markets
are the following:

9
 1. Whole Chicken:
It is not cut and available either fresh or frozen.

2. Halves:
Poultry is cut into two, from front to back through the
backbone and breastbone with wings attached.

3. Breast Quarters:
Halves may be 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:

Slpit breast that has been skinned and deboned.

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 7.8-Piece Cut:
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, mid-section
and tip.

9. Wing Drumettes:
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. Wing Mid-Section:

The section between the elbow and the tip, sometimes
called the wing flator mid-joint.

12. Whole Chicken Leg:

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

11
13. Boneless, Skinless Leg:
Whole chicken leg with skin and bone removed.

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

15. Boneless, Skinless Thigh:

Thigh with skin and bone removed.

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

17. Giblets:
includes heart, liver and neck

12
 Explore

Activity 4:Classify Me!

Directions: Classify the following tools and equipment. Write M for
measuring tool, C for cutting tool, MP for mixing and praepatory tool, and
CE for cooking equipment. Write your answer on a separate sheet of paper.
______ 1. Weighing Scale
______ 2. Paring Knife
______ 3. Deep Fryer
______ 4. Griller
______ 5. Mixing Bowl
______ 6. Chopping Board
______ 7. Meat Cleaver
______ 8. Saucepans
______ 9. Tong
______ 10. Pressure Cooker
Activity 5:Know Me!

Directions: Try to recognize the different poultry cuts. Write your

answer on a separate sheet of paper.

Poultry Name Poultry Name

Cut Cut

13
Activity 6: Who am I?
Directions: Identify the different market forms of poultry. Write your answer
on a separate sheet of paper.
No. Picture Market Form

1.

2.

3.

14
4.

5.

Deepen

Activity 7: Report Me
Directions: Visit a supermarket or a wet market near you and do the
following:
1. List down the poultry being sold and their market forms.
2. Take note also of the poultry cuts.
3. Make a report of your activity using a short bond paper.
4. Submit the output to your teacher or via online.
5. Your output will be rated using the rubrics.
Rubric for Scoring:

Criteria/Points 4 3 2 1
Organization excellent content some content inappropriate
organization appropriate to placed content of
enhances all section of incorrectly in several
readability report report sections of
and/or report
understanda
bility of
report
Demonstrated Shows Shows Response Response
Knowledge complete substantial shows some shows a
understandin understanding understanding complete lack
g of the of the activity of the activity of
activity understanding
of the activity
Requirements Goes beyond Meets the Hardly meets Does not meet
the requirement of the the
requirement the activity requirements requirement of
of the activity of the activity the activity
Total Score

15
 Gauge

Directions: Read carefully each item and then select and write the letter of
your answer on a separate sheet of paper.
1. This poultry is noted for its tender and flavorful meat.
A. Duck or itik C. Pecking duck
B. Cock or rooster D. Roaster
2. Which of the following is usually 5 to 6 months of age?
A. Duck or itik C. Pecking duck
B. Cock or rooster D. Roaster
3. This is a mature male chicken with coarse skin, toughened and darkened meat
with hardened breastbone tip.
A. Duck or itik C. Pecking duck
B. Cock or rooster D. Roaster
4. Which of the following is a male chicken, usually under 10 months of age, has
coarse skin, somewhat toughened and darkened flesh?
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
5. This is a large chicken about 4 kg. dressed weight which is on sale
especially during the Christmas holiday.
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
6. This is a mature female chicken that has lived for more than 10 months.
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
7. This is a surgically desexed male chicken usually under 8 months of age.
A. Capon C. Jumbo broiler
B. Hen or stewing chicken D. Stag
8. It refers to slaughtered poultry with the head, feet, blood, feathers and
internal organs removed.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
9. These are poultry parts such as wings, breast, thighs, or drumsticks
which have been separately packed in a single container and frozen or
chilled.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
10. It is a dressed poultry that has been chilled or frozen and usually
available in groceries.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
11. This is a slaughtered bird that has been bled and de-feathered.
A. Drawn poultry C. Ready to cook poultry
B. Dressed poultry D. Whole poultry
12. Which of the following is a good quality of live poultry?
A. The breast is plump.
B. The thighs are well-developed.
C. Small feathers indicate that the chicken is young.
D. They are free from pin feathers and show no cuts, scars or missing skin.

16
13. Which of the following is a good quality of a dressed poultry?
A. It is heavy and the skin is not watery.
B. It is free from pin feathers and show no cuts, scars or missing skin.
C. A young chicken has fine and soft feet. If it is old, the feet are thick and
scaly.
D. The bone at the tip of the breast is soft in younger chicken and thick in
older one.
14. It is considered as white meat.
A. Breasts C. Gizzard
B. Drumstick D. Heart
15. Which of the following is a dark meat?
A. Breasts C. Gizzard
B. Drumstick D. Heart

17
 18
Activity 3: Arrange me and give me a meaning!
B1. LIVE POULTRY
D 2. DRAWN POULTRY
C3. DRESSED POULTRY
A4. READY TO COOK
E5. WHOLE POULTRY
Activity 2: Identify its use
Uses
Bird
Meat Eggs Feathers
Pre-
Chicken / / test/Gau
Duck / / / ge
Turkey / 1. C
Goose / / 2. D
/
Quail / 3. B
Pigeon /
/ 4. D
5. C
6. B
Guinea fowl / 7. A
Wild duck / / 8. B
Pheasant / 9. C
10. A
11. D
Activity 1 12. C
1.Steamer 13. A
2. Paring Knife 14. A
3. Griller 15. B
4.Pressure Cooker
5. Chef’s Knife
Answer Key
Activity 5

Poultry Cut Name Poultry Cut Name

BONELESS
, SKINLESS THIGH
THIGH

WING MID
WING MID
SECTION
SECTION
WITH TIP

WING
EIGHT
DRUMMET
CUT
TES

WHOLE
CHICKEN GIBLETS
LEG

DRUMSTI
HALVES
CKS

19
References:

Books:

 Department of Education. (2016). Module 1 of 2: Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 233-240). Quezon City,
Philippines
 Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

 https://www.russums-
shop.co.uk/news/knives/q/date/2016/06/09/boning-knife-guide
 https://www.chefsac.com/blogs/news/the-benefits-of-a-meat-cleaver-1
 https://cdn.cutleryandmore.com/products/large/23955.jpg
 http://d3cizcpymoenau.cloudfront.net/images/27542/wustof_20paring_20k
nife.jpg
 https://robbreport.com/lifestyle/product-recommendations/best-flexible-
boning-knives-amazon-2917914/
 https://berghoffworldwide.com/en/carving-knife-20-cm-essentials
 https://www.goodhousekeeping.com/cooking-tools/best-kitchen-
knives/g646/best-kitchen-cutlery/
 https://www.kitchenkapers.com/products/kai-professional-7-inch-meat-
cleaver
 https://wholesaleeventtents.com/wp-content/uploads/2014/10/12-Liter-
Commercial-Deep-Fryer.jpg
 https://madeincookware.com/blogs/beyond-the-burner/what-is-a-
saucepan
 https://myhanabishi.com/product/griller-hgrill-2-in-1/
 https://www.amazon.com/Stainless-Steamer-Steaming-Cookware-
Concord/dp/B0086ANRGU
 https://www.thekitchn.com/a-primer-on-pressure-cooking-193715

20