Lord of Zion Divine School, Inc.

Poblacion, Bacnotan La Union

Junior High School Department

WEEKLY LEARNING MODULE

Grade Level: 10
Subject: TLE
Quarter/Grading Period: 1st Quarter
Week of Most Essential Learning Lesson LR Link (if available online) Assessment (provide link if online)
the Competencies (MELCs) Exemplar/Learning Developer
Quarter Resources Available
Week 7  Identify commercial QUIPPER CONTNET :  Quipper Lesson 5: IDENTIFYING Lesson 5: IDENTIFYING POULTRY AND
Textbook (Phoenix POULTRY AND GAME GAME
poultry
Publishing
 Identify spoilage and House:Teachers
storage of poultry Wraparound Edition,
and game meat Technology and
Livelihood Education
10, LEAP Series)

https://
link.quipper.com/

st
“Building your Future through 21 Century Heuristic Education Approach”
Technology and 1

Livelihood Education 10
 Lord of Zion Divine School, Inc.
Poblacion, Bacnotan La Union

Junior High School Department

Chapter 2
Preparing Stocks, Soups, and Sauces
Lesson 5: IDENTIFYING POULTRY AND GAME

OBJECTIVES:
At the end of this lesson, the learners should be able to:

 Identify commercial poultry

 Identify spoilage and storage of poultry and game meat

LEARN ABOUT IT!

IDENTIFYING POULTRY AND GAME

POULTRY
"Poultry" is a term used for any kind of domesticated bird, captive-raised for its utility. "Poultry" can
be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the
production of meat or eggs and the word is also used for the flesh of these birds used as food. The
word "poultry" comes from the French/Norman word poule, itself derived from the Latin word
pullus, which means small animal.

GAME
A bird hunted for sport or food

COMMERCIAL POULTRY
1. CHICKEN: Has white and dark meat and when prepared without its skin it has a little fat.
2. TURKEY: Has a white and dark meat and when prepared without its skin has little fat. It is
economical and adaptable to many cooking method. Young tom and hen are classes of turkey.
3. DUCK: It has a dark meat. Duck has a high percentage of bone and fat to meat. Aside from its
meat, duck are raised in the Philippines for their egg.
4. GOOSE: Are waterfowl it has a very fatty dark meat. It is usually roasted. Young and mature are
the classes of goose.
5. GUINEA: Is a domesticated game bird. It has tender light and dark meat with little fat. It is
popular in Europe. The class of guinea fowl includes the baby and mature one.
6. PIGEON: Is one of the oldest bird known to humans. The most common edible form found in
the US is squab, which has a dark, tender meat with little fat.
7. PHEASANT: Is the most popular game bird in the US. Farm-raised birds are available fresh or
frozen. The meat is mildly flavored and the hen is tenderer than the cock.

st
“Building your Future through 21 Century Heuristic Education Approach”
Technology and 1

Livelihood Education 10
 Lord of Zion Divine School, Inc.
Poblacion, Bacnotan La Union

Junior High School Department

8. QUAIL: Is the most commonly available game bird and is related to pheasant. Quails are small,
lean birds. In the Philippines, on a commercial scale, quail raising has not attracted the interest of
investors because of the lack of data particularly with regards to feeding.

POULTRY MEAT SPOILAGE

The condition under which poultry are offered for sale differ widely around the world, but only in
more developed regions is there extensive use of refrigerator for the raw meat. Elsewhere,
marketing may involve the sale of live birds, on-the-spot slaughter or same day slaughter and sale.

FACTORS THAT CAUSES SPOILAGE OF POULTRY MEAT

1. STORAGE TEMPERATURE: This is the main factor that affects the shelf life of raw poultry meat
whose spoilage is mainly due to microbial growth and metabolism.
2. MICROBIOLOGICAL CONDITION: This refers to the initial bacterial load of the freshly
processed products.
3. EVISCERATION: Although most poultry is purchased fully eviscerated or as cut-up parts,
another factor purported to affect the shelf life of fresh poultry is whether or not the carcass has
been eviscerated.
4. BREAST MEAT COLOR: Darker breast meat fillet have a shorter shelf life than lighter breast
fillets, and the shorter the life may be due to differences in pH.
5. OTHER FACTORS: Storage on ice, film permeability, scalder water temperature and
chlorination of the chiller water.

st
“Building your Future through 21 Century Heuristic Education Approach”
Technology and 1

Livelihood Education 10