TLE ( 3RD QUARTER EXAMINATION)
Tools and equipment for poultry dishes
1. Meat thermometer - A meat thermometer or cooking
thermometer is a thermometer used to measure the
internal temperature of meat, especially roasts and
steaks, and other cooked foods.
2. Kitchen twine - A kitchen twine is not similar to the
ropes which are found in hardware stores. It is found
is specialty stores which focus in selling kitchen
essentials. Kitchen twine is particularly made to be safe
and efficient for trussing food. It is also called butcher’s
twine in some stores. Usually, this is made of cotton
fiber and it is also thick. Other manufacturers use linen
which is also a good material for kitchen twine.
3. Toothpicks – Is a small thin stick of wood, plastic,
bamboo, metal, bone or other substance with at least
one and sometimes two pointed ends. It ensures that
the layers stay secure as the protein cooks and stays
moist under the fat.
4. Dutch oven - Is a thick-walled cooking pot with a
tight-fitting lid. Dutch ovens have been used as cooking
vessels for hundreds of years. They are often called
casserole dishes in some English-speaking countries
other than the United States (casserole means
"cooking pot" in French), and cocottes in French.
5. Cast-iron skillet - A cast iron skillet is a versatile and
durable pan that can be used to cook anything from
meats and proteins to vegetables and desserts.
6. Large plastic brining bags – It is developed to hold
food items immersed in a liquid brine, Brining Bags are
large clear bags that are made to securely hold the
weight of both the food item and the liquid during the
brining process.
7. Thin boning knife - is a type of kitchen knife with a
sharp point and a narrow blade. It is used in food
preparation for removing the bones of poultry, meat,
and fish.
Boning knives are not as thick-bladed as some of other
popular kitchen or butcher knives, as this makes
precision boning, especially deep cuts and holes easier.
A stiff boning knife is good for boning beef and pork,
but a very flexible boning knife is preferred for poultry
and fish.
8. Meat mallet - A meat tenderizer, also known as a
meat mallet tenderizer or a meat pounder is a hand-
powered tool used to even out and break down the
tough cuts and sections of meat.
Heavy rolling pin – Used to flatten and tenderized
meat.
9. Spice grinder - is a tool used to grind up hard, dried
whole spices. You can grind them coarsely, or to a fine
powder. There are a few types of spice grinders which
are dedicated to one spice alone, such as pepper mills,
and nutmeg graters. Contents hide.
10. Cheesecloth – Is used to allow air to reach the meat
while preventing dehydration. The cheesecloth will also
help to absorb excess moisture during the oxidation
and aging process
.
Steps in preparation of poultry for cooking done
at home
1. Slaughter and bleeding
2. Scalding
3. DE feathering – the feathers are removed by
rubbing.
4. Evisceration – slitting the abdominal cavity and
pulling the internal organs in the piece.
5. Cutting into parts according to types of meat
Market forms of poultry
Live poultry - the chicken is alive; when selecting this
form, choose those that are alert, well-feathered, and
well-formed.
Whole poultry - hunted birds; similar to live form but
not really alive.
Dressed poultry - this refers to slaughtered poultry with
head, feet, and viscera intact; the blood and feathers
are removed. Drawn poultry - a type of dressed poultry
but with the visceral organs, feet, and head are
removed.
Ready to cook - slaughtered birds that have been De-
feathered, visceral organs, feet, head removed and
ready for cooking.
Poultry parts - the chicken was cut in several pieces
that is usually packed in one package (thighs, wings,
breast, liver, and gizzard)
Methods of cooking poultry
1.Broiling
-broiling, cooking by exposing food to direct radiant
heat, either on a grill over live coals or below a gas
burner or electric coil. Broiling differs from roasting and
TLE ( 3RD QUARTER EXAMINATION)

baking in that the food is turned during the process so
as to cook one side at a time.
2. Poaching (in the microwave)
- Poaching–like simmering and boiling–is a moist-heat
cooking method that involves submerging food in
liquid, typically without using fat. Poaching generally
calls for food to be fully submerged in a liquid that is
kept at a constant and moderate temperature,
between 160° and 180°F.
3. Roasting
Last long because freezing stops the growth of
microorganism’s example bangus, cream dory fillet,
labahita fillet.
6). Salted
Examples: Bagoon, tuyo, alumahan.
7). Canned
Fish processing method by cooking the fish first and
sealing in an air tight container. Examples: Mackerel,
tuna, salmon.

- To cook (meat or other food) by direct exposure to

dry heat. The kind and Market Forms of the Fishes and
Other Seafood’s Products

Ways on how to process fish 1. The Whole or round - it is completely intact, as

caught
1). Sun-Dried Fish
2. The Drawn- the viscera are already removed.
Sun Drying is a popular way of processing small fish,
such as Tamban, tawilis, bangus, bisugo, shrimp 3. Dressed - the viscera scales and head tail and fins
kroepoek and small size of Dilis. To dry the fish, you are removed from the fish
have to put the fish on the reads-made drying rack, 4. Steaks - The cross section slices, each containing a
and turn the fish once or twice a day to dry evenly. It section of backbone
takes 3-4 days to finish the process, and the fish should
be taken away from the rack at night or in the rain. 5. Fillets- the boneless side of the fish with or without
skin
2). Boil-Dried Fish
6. Butterflied fillets - the both side of a fish are still
This type of processing is only used to process Tinapa. joined but with bones removed.
The fish is first boiled in water, and then put on the
rack to be dried under the sun. This process takes less 7. Sticks or tranches - cross section slices of fillets
time than the sun drying (for 2-3 days), and the taste
is also distinctive.
Market forms of seafood
3). Roast-Dried Fish
Mollusks
This type of processing is especially for the flat fish like
bangus, tawilis and tamban. First the fish is dried for a live in the shell
few hours, and then roasted on a steel pan to cook
shucked- fresh or frozen
both sides. The fish are put back to the rack to dry
again for rest of the day. This process can be canned
completed for 1-2 days, and also produces a different
taste. Crustaceans

4). Smoked Fish live

Smoking is the only way to process the bigger fishes cooked meat, fresh or frozen
such as Bangus, tamban, tawilis and bigger size of
hasa-hasa. Small fishes are also smoked because of its
fairly distinctive taste, and of the shorter time for
processing.

5). Frozen