10

Technical Vocational
Education (HE-Cookery)
Quarter 3- Week 1
Unified Learning Activity Sheets
(ULAS)
Performs Mise En Place
(Poultry and Game Dishes)

Writer:

MARILOU G. HUMIGOP
NASIPIT NATIONAL VOCATIONAL SCHOOL
Nasipit West District
Agusan del Norte Division
 Introduction
This weekly learning activity sheet was designed and written with you in mind.
It is here to help you to define management and determine its functions as well as
identify its different types and theories. The scope of this learning activity sheet
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using.

This learning activity sheet contains one learning outcome:

Learning Outcome 1. Performs mise en place (TLE_HECK10PGD-IIIe-25).

After going through this learning activity sheet, you are expected to:
1. prepare the tools, equipment, and ingredients based on standards;
2. identify the proper ways in selecting good quality poultry and game; and
3. classify the important uses of the poultry associated with age, sex, live
weight and/or breed.

Pretest
Directions: Choose the letter of the correct answer. Write the answer in a separate
sheet of paper.

1. These are usually domesticated raised mainly for meat and/or eggs.
A. Beef C. Poultry
B. Pork D. Shellfish

2. The following are classification of poultry and games used meat and eggs, EXCEPT
for:
A. Chicken C. Goose
B. Duck D. Pigeon

3. Chickens and other poultry may be divided into classes which are essentially of
the same physical characteristics, EXCEPT for:
A. Age C. Live weight
B. Breed D. Sex

4. These are young chicken, usually 9 to 12 weeks of age, of either sex, is tender-
meat with soft, pliable, smooth textured skin.
A. Broiler or Fryer C. Hen
B. Capon D. Jumbo Broiler

2
5. How old a stag is a male chicken where it has coarse skin, with somewhat
toughened and darkened flesh?
A. 6 months C. 10 months
B. 8 months D. 1 year

6. Which of the following shows a good quality of Live Poultry particularly chicken?
A. Young chicken has bulging and clear eyes.
B. More feathers indicate that the chicken is young.
C. A young chicken has fine and soft feet while an old one has thick and scaly
feet.
D. The bone at the tip of the breast is darker in younger chicken and lighter in
older one.

7. Why do we need to bled, defeathered, and removed the visceral organs in Dressed
Poultry?
A. It has no objectionable odor. C. It is heavy and the skin is water.
B. The thighs are not developed. D. The skin is dry and yellowish in
color
8. In selection of good quality of poultry, which of the following are dressed birds may
be cut up and marinated or seasoned?
A. Dressed Poultry C. Poultry Parts
B. Ready to Cook D. Whole Poultry

9. Chicken are most consumed among the fowls, what nutrients are rich in chicken?
A. Fats C. Proteins
B. Minerals D. Vitamins

10. What type of poultry meat where refers to the legs, thigh, wings, neck and rib
cage?
A. Dark Meat C. Variety Meat
B. Giblets D. White Meat

Lesson

Selecting and Purchasing Poultry and Game

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.

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 CLASSIFICATION OF POULTRY

Chicken Duck Goose Turkey Pigeon

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.

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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.

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.

10. 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

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Nutritional Value/Components of Poultry and Game

Like meat, poultry contains high quality proteins. Chicken, the most
consumed among the fowls, has 22.6% protein, 76.3% water and traces of fat,
vitamins and minerals.

Poultry meat consists of dark and white muscles. Dark muscles are those
found in parts of fowl‘s body which are always used. These are the legs, thigh, wings,
neck and rib cage. These are richer in fat, have more connective tissues, and have
higher riboflavin and myoglobin content. Most people prefer the dark meat than
white meat (from the breast) because of its juiciness and flavor. Variety meats refer
to the meat of such organs as the gizzard, heart, kidneys and liver.

Learning Activities
Activity 1: How old are you?
Directions: Based from the given ages, fill in the box that will identify the
classification of poultry and gamer. Words can be spelled forward,
backward, diagonally, up and down. Copy and write this in separate
sheet of paper.

CROSSWORD PUZZLE
1 2

1. 5 to 6 months of age 4. Under 10 months of age

2. 9 to 12 weeks of age 5. More than 10 months of age
3. Under 8 months of age
------------------------------------------------------------------------
Activity 2. Find me in the net!
Directions: Make a research. Write or print these a long size bond paper.

1. Market forms of poultry

2. Different cuts of poultry
3. Characteristics of good quality poultry
4. Preparation of poultry for cooking

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 Reflection
Activity: Follow Through!
Directions: Give reasons, facts, or details that show your understanding on this
Unified Learning Activity Sheets (ULAS). Write this in a separate
sheet of paper.

1. In classifying chickens and other poultry, why is it important to know the

essential physical characteristics such as age, sex, live weight and/or breed?
____________________________________________________________________________
____________________________________________________________________________

2. How do you select good quality of poultry and game in the market?
____________________________________________________________________________
____________________________________________________________________________

Posttest
Directions: Choose the letter of the correct answer. Write the answer in a separate
sheet of paper.

1. Why do we need to bled, defeathered, and removed the visceral organs in Dressed
Poultry?
A. It has no objectionable odor. C. It is heavy and the skin is water.
B. The thighs are not developed. D. The skin is dry and yellowish in
color
2. In selection of good quality of poultry, which of the following are dressed birds may
be cut up and marinated or seasoned?
A. Dressed Poultry C. Poultry Parts
B. Ready to Cook D. Whole Poultry

3. Chicken are most consumed among the fowls, what nutrients are rich in chicken?
A. Fats C. Proteins
B. Minerals D. Vitamins

4. What type of poultry meat where refers to the legs, thigh, wings, neck and rib
cage?
A. Dark Meat C. Variety Meat
B. Giblets D. White Meat

5. These are usually domesticated raised mainly for meat and/or eggs.
A. Beef C. Poultry
B. Pork D. Shellfish

7
6. The following are classification of poultry and games used meat and eggs, EXCEPT
for:
A. Chicken C. Goose
B. Duck D. Pigeon

7. Chickens and other poultry may be divided into classes which are essentially of
the same physical characteristics, EXCEPT for:
A. Age C. Live weight
B. Breed D. Sex

8. These are young chicken, usually 9 to 12 weeks of age, of either sex, is tender-
meat with soft, pliable, smooth textured skin.
A. Broiler or Fryer C. Hen
B. Capon D. Jumbo Broiler

9. How old a stag is a male chicken where it has coarse skin, with somewhat
toughened and darkened flesh?
A. 6 months C. 10 months
B. 8 months D. 1 year

10. Which of the following shows a good quality of Live Poultry particularly chicken?
A. Young chicken has bulging and clear eyes.
B. More feathers indicate that the chicken is young.
C. A young chicken has fine and soft feet while an old one has thick and scaly
feet.
D. The bone at the tip of the breast is darker in younger chicken and lighter in
older one.

8
 Answer Key
A 10. C 10.
A 9. D 9.
5S T E W I N G R B 8. D 8.
B 7. C 7.
O E
C 6. A 6.
P T D 5. D 5.
D 4. A 4.
A G A T 4S
C 3. A 3.
3. C A A 2. B 2.
D 1. B 1.
O

2B R O I L E 1R Posttest Posttest
Activity 1

References
Department of Education. K to 12 Basic Education Curriculum Technology and
Livelihood Education – Cookery 10 Learning Materials. Pasig City: DepEd, 2012.

Soriano, Nora Narvaez. A Guide to Food Selection, Preparation and Preservation.

Second Edition. Rex Books Printing Company Inc. Sta. Mesa Heights, Quezon City.
2010