SDO MALABON CITY

10
TECHNOLOGY AND
LIVELIHOOD
EDUCATION
Grade 10 Cookery: Quarter 3
 WEEK 1: Prepare Stocks for Menu Items

EXPECTATIONS

Learning Outcome 1: Prepare stocks for menu items

At the end of the lesson, you are expected to:
• Enumerate the classification of stocks, ingredients, and the
guidelines for preparing stock
• Apply guidelines for preparing stock
• Appreciate the importance of using the quality ingredients and the
proper guidelines in preparing stock

PRETEST

Directions: Read each description and/or question carefully. Choose the

letter which corresponds to the correct answer and write it on your answer
sheet.
1. This is made from beef or veal bones that have been browned in an
oven.
A. Brown stock
B. Chicken stock
C. White stock
D. Fish Stock

2. This ingredient helps to dissolve connective tissues and extract flavor

and body from bones.
A. Acid products
B. Bones
C. Mirepoix
D. Seasonings

3. Why is salt not usually added to a stock?

A. It promotes the extraction of protein.
B. It breaks the bubbles.
C. The addition of salt to stock causes it to become too salty.
D. It adds more flavor.

4. Which of the following is NOT a natural flavoring?

A. Basil B. Cayenne
B. C. Sodium Chloride D. Sodium Glutamate

5. What is the cooking time of chicken stock?

A. 1 to 2 hours C. 3 to 4 hours
B. 2 to 3 hours D. 4 to 5 hours

2
 LOOKING BACK

Proper food handling is extremely important for guaranteeing the quality and
safety, especially for seafood because it is often more perishable than other
foods. Knowing the best ways to safely store seafood can help to make it
last longer, taste its best, and limit any risk of illness.

Directions: Complete the table by writing what is asked about storing

different types of pasta.

Temperature
Container
Types of Days to be Needed Place to be
to be Used
Pasta Stored When Stored
in Storing
Storing
FISH
SHELLFISH

BRIEF
INTRODUCTION

Stocks are flavorful liquid prepared by simmering meaty bones from meat
or poultry, seafood and/or vegetables in water with aromatics until their
flavor, aroma, color and body, and nutritive value are extracted. It is also a
clear, thin, watery-flavored soluble substances extracted from meat, poultry,
and fish, and their bones, and from vegetables and seasonings. They are
referred to in French as fonds de cuisine, or the “foundation of cooking”.

Classification of Stocks

Brown stock (Fond Brun) is made from beef or veal bones

that have been browned in an oven.

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hotel-staff/chef-training/

Chicken stock is made from the chicken bones.

https://www.weightwatchers.
com/us/recipe/chicken

Fish stock (Fume de Poisson) is made from fish bones and

trimmings left over after filleting.

3
 White stock (Fond Blanc) is made from beef or veal bones.

Vegetable stock (Fond Maigre) is made from vegetables’

cut.

Ingredients in Preparing Stock

1. Acid products help to dissolve connective tissues and extract flavor
and body from bones.

2. Bones is the most flavorful ingredients of stocks. It comes from the

bones of beef, veal, chicken, fish, and pork. The types of bones used
is the way to determine the classification of stock, except vegetable
stock.

3. Bouquet garni is the collection of fresh herbs and aromatic ingredients

tied in a bundle with string, so it can be easily removed from the stock.

4. Flavorings or sometimes called seasonings are the process of

adding herbs or spices to food to enhance the flavor. The herbs are
part of the plants like leaves, flowers, or stems of plants with savory or
aromatic properties that are used for flavoring and garnishing food, for
medical purposes, or for fragrances. The spices are parts of the plant
like seed, fruit, root, bark, salt, or other plant-like substance used for
flavoring or coloring of food. Like seasonings and flavorings, spices
and herbs can be used interchangeably since spices can be herbs and
vice versa.

5. Mirepoix is the French term for the combination of chopped onions,

carrots, and celery. It is used to flavor the stocks. The basic recipe for
Mirepoix is used to flavor white stocks and soups. Tomato pastes or
purée is often included for brown stock, gravy, stew, or soup. Here are
the basic ingredients for Mirepoix: 2 parts onions; 1 part celery; and 1
part carrot.

6. Scraps and left-over may be used in stocks if they are clear,

wholesome, and appropriate to the stock being made.

Guidelines for Preparing Stock

1. Follow the correct procedure – It is necessary to cool and store the
stock and make sure that it is flavorful and nutritious.

2. Follow the cooking time – There are specific cooking time for the
different classification of stocks. The cooking time will vary according
to several factors, such as the quality of ingredients, volume of liquid,

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 and cooking temperature. Here is the recommended cooking time for
each classification of stocks.
✔ Fish stock – 45 minutes to 1 hour
✔ White beef stock - 8 to 10 hours
✔ White and brown veal game stock – 6 to 8 hours
✔ White poultry and game bird stock – 3 to 4 hours
✔ Vegetable stock – 45 minutes to 1 hour, depending on the
specific ingredients and the size of vegetables cut

3. The stock ingredients are boiled starting with cold water - In this
condition, it promotes the extraction of protein, which may be sealed in
by hot water.

4. Stocks are simmered gently – It is the production of small bubbles at

the bottom but not breaking at the surface. The stocks will be cloudy if
it is already boiled.

5. Salt is not usually added to a stock – The addition of salt to stock

causes it to become too salty; meanwhile most stocks are preserved
to make soup and sauces.

6. Meat is added to the stock – The meat or bones must be put first
before the vegetables and other ingredients are added. The reason is
to remove the scum or the impurities of the meat that rises to the
surface before other ingredients are added.

REMEMBER

Directions: Complete the following information needed inside the table.

Ingredients Guidelines
Classification Ingredients
in Preparing Seasoning for Preparing
of Stocks for Mirepoix
Stocks Stocks

1. 1. 1. 1. 1.

2. 2. 2. 2. 2.

3. 3. 3. 3. 3.

5
 CHECKING YOUR UNDERSTANDING

FILL IN THE BLANK

Directions: Supply the missing terms.
I have learned that the classification of stocks are ________________,
__________________, ____________________, ________________ and
_______________. The guidelines in cooking stock are: _______________,
_______________, __________________________, _________________
and, _________________.

ACTIVITY
Directions: Think and arrange the word and fill in the box with the correct
answer. Write the final phrase at the end of the activity.

It is the most flavorful ingredients of stocks.

It is a mixture of chopped onions, carrots,

and celery.

It is a combination of stock, which is liquid in form. It is

served warm or hot that is made by combining ingredients
of meat or vegetables.
It is a combination of stock and other solid food
ingredients, and it is cooked in liquid and is served in
the resultant gravy.
It is a combination of stock, which is liquid, cream or semi-solid
in form. It is a liquid food served on or used in preparing other
foods.
.

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On a short bond paper, make a pamphlet showing the proper guidelines in
preparing stocks.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
Done creatively and neatly showing much relevance to
5
the given topic
Done creatively and neat enough with relevance to the
4
given topic
Done creatively and neat enough but no relevance to the
3
given topic
Done simply and neat enough but not so relevant to the
2
given topic
Done poorly with erasures and irrelevant to the given
1
topic

Reference:
Department of Education. (2015). Learner’s Material, Cookery 10.

WEEK 2: Classification of Soups

EXPECTATIONS

Learning Outcome 2: Prepare soups required for menu items

At the end of the lesson, you are expected to:
• Select and assemble correct ingredients in preparing soups, including
stocks and garnishes.
• Prepare variety soup recipes according to enterprise standards.
• Present and evaluate soup recipes in accordance with the criteria

PRETEST

Directions: Arrange the scrambled letters to form thickening agents for soup.

__________________ 1. I R N G A
2. S R O C H T A C R N
3. R U L O F
4. E R C I
5. A R M E C

7
 LOOKING BACK

Directions: Identify the following. Write your answer on the spaces provided.

_______________1. It helps to dissolve connective tissues and extract

flavor and body from bones.

_______________2. It is the French term for the combination of chopped

onions, carrots, and celery. It is used to flavor the stocks.

_______________3. It is the most flavorful ingredients of stocks.

_______________4. It is the collection of fresh herbs and aromatic

ingredients tied in a bundle with string so it can be easily removed from the
stock.

_______________5. It is the process of adding herbs or spices to food to

enhance the flavor.

BRIEF
INTRODUCTION

Soups are based on stocks added with other ingredients for a variety
of flavor, consistency, appearance, and aroma. A well-prepared soup always
makes a memorable impression. Soups offer a full array of flavoring
ingredients and garnishing opportunities. Soups also allow the use of
trimmings and leftover creatively.

Classifications of Soups

1. Clear Soups are soups based on a clear, unthickened broth or stock.

They may be served as plain or garnished with a variety of vegetables and
meats. They are very similar to stocks, except those broths are based on
meats rather than the bones, so they are richer and have a more defined
flavor. Broths can be used as a liquid in preparing soups. A good quality
broth should be clear, aromatic, and rich-tasting with a very evident flavor of
the major ingredient.
● Broth and bouillon simple clear soup without solid ingredients.
● Vegetable soup – clear seasoned stock or broth with the addition of
one or more vegetable, meat, or poultry.
● Consommé – rich, flavorful stock or broth that has been clarified to
make it perfectly clear and transparent.

2. Thick Soups are soups that are thickened to provide a heavier

consistency. Thick soup is a cream soup based on béchamel sauce and is
finished with a heavy cream. A béchamel sauce is milk thickened with roux.

8
But some thick soups are velouté sauce-based, stock thickened with roux. A
velouté sauce base is usually finished with a liaison of heavy cream egg yolk.
A thick soup should have a velvety smooth texture and the thickness of a
heavy cream. It is always essential to strain out the solids and at times to
purée, and be put back in the soup. Cream soups may be served hot or cold.
● Cream soups – are soups thickened with roux, beurre manie, liaison
or other thickening agents, plus milk, or cream
● Purées – vegetable soup thickened with starch
● Bisques – thickened soups made from shellfish
● Chowders – hearty soups made from fish, shellfish, or vegetables and
usually contain milk and potatoes
● Veloutés – soup thickened with egg, butter, and cream

3. Other types of soup

a) Dessert soup
● Ginataan – a Filipino soup made from coconut milk, milk, fruit,
and tapioca pearl that is served hot or cold
● Osheriku – a Japanese asuki bean soup
● Tonge sui – a Chinese soup
b) Fruit soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes. Fruit soup may include
milk, sweet or savory dumplings, spices or alcoholic beverages, like
brandy and champagne.
c) Cold soup is a variation on the traditional soup where the temperature
when served is kept at a low temperature.
d) Asian soup is a traditional soup which is typically broth, clear soup, or
starch thickened soup.

Other Thickening Agents for Soup

1. Rice
2. Flour
3. Grain
4. Cornstarch

Ingredients of Soups: meat (chicken, beef, pork, lamb, fish), salt, pepper,
onion, vegetables (carrots, string beans, turnips, garlic, water, tomatoes,
mushrooms, celery, leak), eggs, cornstarch, butter, seasoning (MSG,
convenience products), cream, garnishes (slices of lemon, egg, shredded
vegetables, pimiento strips).

Basic Principles of Preparing Soup

1. Starting with cold water. Most protein, vitamins, and minerals dissolve
in cold water. Part of the flavor comes from these components. Using hot
water would lessen the flavor and the nutritive content of stock.

2. Cutting vegetables to appropriate size for the type of stock. The size
of cut helps the maximum flavor to be extracted.
Examples:

9
 - A fish stock only simmer for ½ an hour (30 minutes) so the cut should
be julienne (thin strips: ¼ inch thick, 2-3 inches long).
- A brown stock simmers for 4-6 hours and sometimes up to 24 hours,
so the cut should be 1” cubed, so that stock will have time to extract
the flavor and will not fall apart after a long cooking.

3. Select your protein base: beef, chicken, pork, and fish. All bones are
washed, roasted, or blanched. Roasted for brown sauce and blanched for
the white stock.

4. Simmering. Gentle extractions aid in flavor and nutrition. Boiling causes

cloudiness through agitation of the ingredients.

5. Skimming. Keep the stock clear. The scum on top of stocks contains
impurities.

REMEMBER

The Important Thing!

Directions: List down (3) important ideas/things you have learned from the
lesson today.

The important thing I learned from the lesson today are:

____________________________, ___________________________ and
________________________.

CHECKING YOUR UNDERSTANDING

Activity 1. CLASSIFICATION
Broth and bouillon Consommé Purees
Chowders Dessert soup Vegetable soup
Cold soup Fruit soup Veloutes

OTHER TYPES OF
CLEAR SOUP THICK SOUP
SOUP

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ACTIVITY:

LODI SA KUSINA!
Directions: Collaborate with your family. Follow and perform the given soup
recipe below correctly. Your output will be rated using the given rubric.

CREAM OF POTATO SOUP

Tools and Equipment:

Casserole Saucepot
Gas or electric stove Measuring cup
Knife Measuring spoon
Chopping board Wooden spoon
Strainer

Ingredients:
Quantity Description
½ cup bacon, chopped
¾ kg potatoes
3 cups water
2 bulbs onions, chopped
1 whole chicken bouillon cube
¼ cup hot water
¼ tsp. pepper
2 tbsp. all-purpose flour
½ tsp. salt
1 ½ cup all-purpose cream

Procedures:
1. Cook the bacon until crispy. Cool, then set aside. Peel the potatoes and
cut them into cubes, place in a saucepot, and then add water and chopped
onions. Bring to a boil and cook until potatoes are tender. Remove the
potatoes and sear the broth.

2. Add a chicken bouillon cube to the reserved potato broth to make potato
chicken broth and stir until dissolved. Add hot water. Place cooked
potatoes in blender in 2 batches, adding ¾ cup of potato chicken broth
with each batch. Cover and blend for 1 minute or until smooth. Set aside.

3. Melt butter in a saucepan. Add flour, salt, and pepper. Add all-purpose
cream at once. Stir while cooking until slightly thickened and bubbly.
Cook for 1 more minute. Stir until heated through. If necessary, stir in
additional milk to make the desired consistency. Serve with sprinkled
bacon bits.

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Criteria for Evaluating:

4 Follows the procedures in preparing and cooking Cream of Potato

Soup correctly and performs the skill without supervision
3 Follows the procedures in preparing and cooking Cream of Potato
Soup correctly and performs the skill with some assistance
2 Follows the procedures in preparing and cooking Cream of Potato
soup correctly with minor errors and performs the skill with some
assistance and/or supervision
1 Was not able to follow the procedure in preparing and cooking
Cream of Potato Soup and was not able to perform the skill

MULTIPLE CHOICE
Directions: Read the questions carefully and choose the letter of the correct
answer. Write the answer on your notebook.

1. Which of the following is a clear soup?

A. bisque B. bouillon C. cream D. puree

2. What substance is added that gives taste to the food?

A. decoration B. flavoring C. seasoning D. thickening

3. What type of soup can be served either hot or cold?

A. ancient soup B. cold soup C. dessert soup D. fruit soup

4. What utensil is appropriate in serving hot soup?

A. bowl B. basin C. soup bowl D. tray

5. All are characteristics of a good soup except __________.

A. served hot B. right consistency C. greasy D. well flavored

References:
Department of Education. (2015). Learner’s Material, Cookery 10.

WEEK 3: Prepare Sauce Required for Menu Items

EXPECTATIONS

Learning Outcome 3: Prepare stocks, sauces, and soups

At the end of the lesson, you are expected to:
• Classify the various types of sauces

12
 • Prepare a variety of hot and cold sauces based on the required menu
items
• Identify the types of thickening agents and convenience products used
in preparing sauces
• Use thickening agents and convenience products appropriately
• Evaluate sauces for flavor, color, and consistency
• Identify and deal with the problems in the preparation of sauces

PRETEST

PICK UP!
DIRECTIONS: Choose the letter of the correct answer from the given
choices and write it in your activity notebook.

1. Kind of roux that cooked just enough to cook the raw taste of flour; used
for béchamel and other white sauces based on milk.
A. blond roux B. brown roux C. red roux D. white roux

2. Its thickening power depends on the starch content.

A. fat B. flour C. oil D. starch

3. This is a rich, emulsified sauce made from butter, egg yolks, lemon juice,
and cayenne.
A. brown sauce B. bechamel sauce C. velouté D. hollandaise

4. This sauce use milk as basic ingredient thickened with flour and enriched
with butter.
A. brown sauce B. bechamel sauce C. velouté D. hollandaise

5. What is a French culinary term that refers to the consistency of a sauce?

A. bouillon B. entrée C. canapé D. nappé consistency

LOOKING BACK

Directions: If you are going to make your own soup, what are the
preparations that you are going to do? Enumerate the principles of preparing
soup.
1. _____________________________________________________
2. _____________________________________________________
3. _____________________________________________________
4. _____________________________________________________
5. _____________________________________________________

13
 BRIEF
INTRODUCTION

Thickening agents thicken the sauce to the right consistency. The

sauce must be thick enough to cling lightly to the food.

Starches are the most used thickeners for sauce making. Flour is the
principal starch used. Other products include cornstarch, arrowroot, waxy
maize, pre-gelatinized starch, breadcrumbs, and other vegetables and grain
products, like potato starch and rice flour.

Starches thicken by gelatinization, which is the process by which

starch granules absorb water and swell many times their original sizes.

Starch granules must be separated before heating in the liquid to avoid

lumping. Lumping occurs because the starch on the outside of the lump
quickly gelatinizes into a coating that prevents the liquid from reaching the
starch inside.

Starch granules are separated in two ways:

● Mixing the starch with fat. (Example: roux)
● Mixing the starch with a cold liquid. (Example: slurry)

1. Fat
A. Clarified butter - results to finest sauces because of its flavor
B. Margarine - used as a substitute for butter because of its lower cost
C. Animal fat - such as chicken fat, beef drippings, and lard
D. Vegetable oil and shortening - can be used for roux, but it adds no
flavor

2. Flour
The thickening power of flour depends on its starch content. Bread flour
is commonly used in commercial cooking. It is sometimes browned for
use in brown roux. Heavily browned flour has only 1/3 the thickening
power of not brown flour.

3. Roux – a cooked mixture of equal parts by weight of fat and flour

A roux must be cooked so that the sauce does not have a raw, starchy
taste of flour. The kinds of roux differ on how much they are cooked.

A. White roux – cooked just enough to cook the raw taste of flour; used
for béchamel and other white sauces based on milk
B. Blond roux – cooked little longer to a slightly darker color; used for
veloutés
C. Brown roux – cooked to a light brown color and a nutty aroma
Flour may be browned before adding to the fat. It contributes flavor
and color to brown sauces.

14
 The sauce is a flavorful liquid, usually thickened, that is used to season,
flavor, and enhance foods. A good sauce adds compliment flavor to the food
served. It also gives any dish a well-blended taste and a tasty aroma.

One of the important components of a dish is the sauce. Sauces serve

a particular function in the composition of a dish. These enhance the taste of
the food to be served as well as add moisture or succulence to the food that
is cooked dry.

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with flour
enriched with butter.

2. Velouté sauce- Its chief ingredients are veal, chicken, and fish broth,
thickened with blonde roux.

3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks,

lemon juice and cayenne.

4. Emulsion – (as fat in milk) consists of liquid dispersed with or without an

emulsifier in another liquid that usually would not mix.

5. Brown sauce / Espagnole – It is a brown roux-based sauce made with

margarine or butter, flavor, and brown stock.

6. Tomato – It is made from stock (ham/pork) and tomato products

seasoned with spices and herbs.

Variation of Sauces
1. Hot Sauces – made just before they are to be used

2. Cold sauces – cooked ahead of time, then cooled, covered, and placed
in the refrigerator to chill

Nappé consistency is a French culinary term that refers to the

consistency of a sauce. Nappé consistency is achieved when the sauce
reaches a thickness that allows it to coat the food evenly. It should not be
too thick or too thin.

Evaluate and Adjust Consistency and Texture of Sauce

A sauce should have a consistency that is light yet thick enough to coat
the back of a spoon. Run your index finger down the spoon. If you end up
with a clean line down the middle, your sauce is ready. Some examples of
sauces that nappé consistency applies to are: hollandaise, bearnaise, and
béchamel. Nappé consistency basically ensures that your sauce will have a
velvety smooth texture without any lumps.

If the consistency of a sauce is too thin or the flavor is too weak, adjust
it by gently simmering the sauce to reduce, thicken, and concentrate the

15
flavors. Other alternatives include adding a thickening agent, cream, a swirl
of butter, or a liaison of egg yolk and cream. If the sauce is too thick, add
water, stock, or other liquid to adjust consistency.

The secret to achieving a perfect, silky, nappé consistency lies in two

things: 1) constant stirring (always use a metal whisk); and 2) the right
temperature. The stirring will prevent the proteins from separating while
keeping a silky consistency. The constant temperature will prevent your
sauce from thickening and creating “gruel”.

Common Problems in Sauce

1. Discarding
2. Oiling off
3. Poor texture
4. Synesis (weeping)
5. Oil streaking

Hygienic Principles and Practices in Sauce Making

1. Make sure that all equipment is perfectly clean.

2. Hold the sauce no longer than 1 ½ hours. Make only enough to serve at
a particular time and discard any that is left over.

3. Never mix an old batch of sauce with a new batch.

4. Never hold hollandaise or béarnaise or any other acid product in

aluminum. Use stainless-steel containers.

REMEMBER

MATCHING TYPE

A B
1. Cooked little longer to a slightly A. White Roux
darker color; used for veloutés B. Clarified Butter
2. Most used thickeners for sauce making C. Starch
3. Used for roux, but adds no flavor D. Vegetable Oil
4. Results to finest sauces E. Blond Roux
because of its flavor
5. Used for béchamel and other
white sauces based on milk

16
 CHECKING YOUR UNDERSTANDING

DIRECTIONS: Complete the paragraph below by filling in the blanks with the
corresponding words.

I have learned that a _____________________ or thickener is a

substance which can increase the ___________________ of a liquid without
substantially changing its other properties. Edible thickeners are commonly
used to thicken ___________, ___________ and __________ without
altering their taste.

ACTIVITY:

MAKE IT YOUR OWN

Directions. Create your own kind of sauce using local fruits in the
Philippines. Show the ingredients and procedure for evaluation.

Criteria Weight
Appearance 20%
Taste 20%
Originality 40%
Aroma 20%
Final Rating 100%

MODIFIED TRUE OR FALSE

DIRECTIONS: Write TRUE if the statement is correct and FALSE if
otherwise and then change the underlined word/s that make/s the
statements wrong. Write your answer on the space provided.

__________ 1. A roux must be cooked so that the sauce does not have a
raw, starchy taste of flour.

__________ 2. Bread flour is commonly used in commercial cooking.

__________ 3. The most used thickeners for sauce making is starch.

__________ 4. White roux is cooked a little longer to a slightly darker color

and is used for veloutés.

__________ 5. The thickening power of flour depends on its starch content.

__________ 6. Hot sauces are cooked ahead of time, then cooled,

covered, and placed in the refrigerator to chill.
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__________ 7. The chief ingredients in making velouté are veal, chicken,
and fish broth, thickened with blonde roux.

__________ 8. White sauce is a brown roux-based sauce made with

margarine or butter, flavor, and brown stock lumping.

__________ 9. The sauce must be thick enough to cling lightly to the food.

_________ 10. Chefs use the French term nappe, meaning to top or coat
with sauce.

References:
Department of Education. (2015). Learner’s Material, Cookery 10.

WEEK 4: Store and Reconstitute Stocks, Sauces, and Soups

EXPECTATIONS

Learning Outcome 4: Store and reconstitute stocks, sauces and

soups
At the end of the lesson, you are expected to:
• Maintain optimum quality and freshness of stocks, sauces, and
soups
• Reconstitute stocks, sauces, and soups

PRETEST

WHAT DO YOU THINK?

Directions: Write TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answer on the blank before the number.

________ 1. Reconstitute stocks, sauces and soups using evaporated milk,

coconut milk, and fruit juices.

________ 2. Put stocks in the refrigerator while it is hot.

________ 3. Stock can be frozen and will last for several months.

________ 4. A good way to cool the stock is to place the hot stock pot in a
sink full of cold water and ice cubes.

________ 5. Sauces and starches should be kept in an airtight container and

are stored in a cool dry place.

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 LOOKING BACK

CLASSIFYING SOUPS
Directions: Group the following soups, if it is CLEAR, THICK or OTHER
TYPE. Write your answer in the box.

Asian soup broth fruit soup

bisques chowder ginataan
bouillon consommé veloutes

CLEAR THICK OTHER TYPE

BRIEF
INTRODUCTION

The sauce is a flavorful liquid, usually thickened that is used to season,

flavor, and enhance foods. A good sauce adds compliment flavor to the food
served. It also gives any dish a well-blended taste and a tasty aroma.

One of the important components of a dish is the sauce. Sauces serve

a particular function in the composition of a dish. These enhance the taste of
the food to be served as well as add moisture or succulence to food that is
cooked dry.

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk, which is thickened with flour
enriched with butter.

2. Velouté sauce- Its chief ingredients are veal, chicken, and fish broth,
thickened with blonde roux.

3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks,

lemon juice, and cayenne.

4. Emulsion – (as fat in milk) consists of liquid dispersed with or without an

emulsifier in another liquid that usually would not mix

5. Brown sauce / Espagnole – It is a brown roux-based sauce made with

margarine or butter, flavor, and brown stock

19
6. Tomato – It is made from stock (ham/pork) and tomato products
seasoned with spices and herbs

Variation of Sauces
1. Hot Sauces – made just before they are to be used.

2. Cold sauces – cooked ahead of time, then cooled, covered, and placed
in the refrigerator to chill.

REMEMBER

MODIFIED TRUE OR FALSE

Directions: Write True if the statement is correct. If False, replace the
underlined word/s with the correct answer. Write your answer on the space
provided.
_______ 1. A good sauce enhances the flavor of the food served like pasta,
poultry, vegetables, and meat.

_______ 2. Tomato sauce is produced from stock (ham/pork) and tomato

products seasoned with spices and herbs.

_______ 3. Hot sauces are cooked ahead of time, then cooled, covered, and
placed in the refrigerator to chill.

_______ 4. The chief ingredients in making velouté are veal, chicken, and
fish broth, thickened with blonde roux.

_______ 5. White sauce is a brown roux-based sauce made with margarine

or butter, flavor, and brown stock.

CHECKING YOUR UNDERSTANDING

MAKE IT YOUR OWN

Directions. Create your own kind of sauce using local fruits in the
Philippines. Show the ingredients and procedure for evaluation.

Criteria Weight
Appearance 20%
Taste 20%
Originality 40%
Aroma 20%
Final Rating 100%

20
ACTIVITY:

COOKING WITH MY FAMILY

Directions: Prepare a pan gravy using the recipe below. Do not forget to
ask for guidance and assistance from your guardian or family members.

Making Pan Gravy

Tools/Equipment Needed:
Roasting pan Saucepan Strainer Ladle

Procedures:
Method 1
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Deglaze the pan.
4. Combine with stock and simmer.
5. Make a roux or a slurry of arrowroot or cornstarch and water.
6. Thicken the gravy with the roux or cornstarch slurry.
7. Strain.
8. Adjust the seasoning.

Method 2
1. Remove the roast from the roasting pan.
2. Clarify the fat.
3. Add flour to the roasting pan and make a roux.
4. Add stock. Stir until thickened and the pan is deglazing.
5. Strain. Skim excess fat.
6. Adjust consistency, if necessary, with more stock or more roux.
7. Season.

Criteria Weight
Appearance 20%
Texture 20%
Taste 40%
Aroma 20%
Final Rating 100%

IDENTIFICATION
Directions. Identify the word/s referred to in the following. Choose your
answer below.
brown sauce hot sauce white sauce
cold sauce tomato sauce velouté

21
________ 1. It is a brown roux-based sauce made with margarine or butter,
flavor, and brown stock.

________ 2. It is made from stock (ham/pork) and tomato products

seasoned with spices and herbs.

________ 3. It is cooked ahead of time, then cooled, covered, and placed

in the refrigerator to chill.

________ 4. The chief ingredients are veal, chicken, and fish broth,
thickened with blonde roux.

________ 5. Its basic ingredient is milk, which is thickened with flour

enriched with butter.

References:
Department of Education. (2015). Learner’s Material, Cookery 10.

WEEK 5: Prepare Poultry and Game Dishes

EXPECTATIONS

Learning Outcome 5: Market forms and different cuts of poultry

At the end of the lesson, you are expected to:
• Identify the market forms of poultry determine poultry cuts in
accordance with prescribed dish

PRETEST
DIRECTIONS: Choose the letter of the correct answer from the given
choices and write it in your activity notebook.
1. Includes the lower portion of the leg quarter (the portion between the knee
joint and the hock).
a. drawn b. drumstick c. whole d. wing drumettes

2. Should be healthy, alert, and well-feathered. Avoid poultry which have

bruises, blisters, and broken bones.
a. drawn b. live c. ready to cook d. whole

3. The first section between the shoulder and the elbow.

a. ready to cook b. drumstick c. whole d. wing drumettes

4. Poultry parts, such as wings, breast, thighs, and drumsticks, which have
been separately packed in a single container, frozen, or chilled.
a. drawn b. live c. ready to cook d. whole

22
5. Marketed as either fresh or frozen.
a. drawn b. live c. ready to cook d. whole

LOOKING BACK

Direction: Find the common problems in making sauce inside the puzzle.
1. _______________________
2. _______________________
3. _______________________
4. _______________________
5. _______________________

BRIEF
INTRODUCTION

Market Forms of 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 - most available poultry form in the market.

Dressed poultry are 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 - dressed poultry that have been chilled or frozen.

They are usually available in groceries.

● Ready-to-cook - poultry parts, such as wings, breast, thighs, or

drumsticks, which have been separately packed in a single container,
frozen, or chilled.

Different Cuts of Poultry

1. Whole Chicken – marketed as either fresh or frozen

2. Halves - bird is split from front to back through the backbone and keel
to produce 2 halves of approximately equal weight
23
 3. Breast Quarters - halves may be further
cut into two, which include the wing and
portions of the back, which are 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. 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

labeled 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: 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 flat or mid-joint

12. Whole Chicken Leg - the drumstick-thigh combination

The whole leg differs from the leg quarter and does not contain a portion
of the back.

13. Boneless, Skinless Leg - whole chicken leg with skin and bone
removed

14. Thigh - the portion of the leg above the knee

15. Boneless, Skinless Thigh - thigh without the skin and the bones are
removed

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

24
 17. Giblets - includes heart, liver, and neck

Whole Chicken Halves Breast Quarters Split Breast

Split Breast w/o Back Boneless,Skinless Breast 8-Piece Cut Whole Chicken Wing

Wing Drumettes Wing Mid-Section w/ Tip Wing Mid-Section Whole Chicken Leg

Boneless Skinless Leg Boneless Chicken Thigh Drumsticks

Giblet

REMEMBER

DIRECTIONS: Enumerate the following.

The market forms of poultry are:

1. ________________________
2. ________________________
3. ________________________
4. ________________________
5. ________________________

25
 CHECKING YOUR UNDERSTANDING

ACROSS
3. Marketed either fresh or frozen
6. A breast quarter with the wing removed
8. The first section between the shoulder and the elbow

DOWN
1. The portion of the leg above the knee
2. The drumstick-thigh combination
4. The portion between the knee joint and the hock
5. The bird is split from front to back through the backbone
7. Includes heart, liver, and neck

ACTIVITY:
Write the intended poultry cuts for the following poultry dishes below:
1. Chicken curry
2. Chicken adobo
3. Fried chicken
4. Chicken inasal
5. Afritada

MATCHING TYPE
A B
____ 1. Dressed poultry A. Poultry parts which have been
____ 2. Halves separately packed in a single
____ 3. Ready-to-cook container, frozen, or chilled
____ 4. Split breast B. Most available of poultry form
____ 5. Whole chicken wing in the market
C. A breast quarter with wing removed
D. The bird is split from front to back
through the backbone
E. Dressed poultry that have been
chilled or frozen
References:
Department of Education. (2015). Learner’s Material, Cookery 10.

26
 WEEK 6: Prepare Poultry and Game Dishes

EXPECTATIONS

Learning Outcome 6: Cook poultry and game bird dishes

At the end of the lesson, you are expected to:
• Prepare poultry and game birds hygienically to minimize the
risks of food spoilage and cross-contamination
• Cook various poultry and game bird dishes appropriately

PRETEST

MULTIPLE CHOICE
DIRECTIONS: Encircle the letter of the best answer.

1. What cooking method is best for mature birds?

A. dry heat method C. low heat method
B. high heat method D. moist heat method

2. The best cooking method for young bird is ____________.

A. dry heat method C. low heat method
B. high heat method D. moist heat method

3. It is a serious public health problem that come from food-borne diseases

that affect many people every year.
A. food contamination C. food infestation
B. food infection D. food poisoning

4. Which of the following dishes do not use the moist heat method?
A. manok na pinaupo B. pritong manok C. relyeno D. tinola

5. The best cooking temperature for poultry is at _____________.

A. high heat C. moderate to high heat
B. low heat D. low to moderate heat

LOOKING BACK

LET US COOK!
Directions: Let us see if you can be an Apprentice Chef. Check the correct
ingredients in cooking CHICKEN ADOBO.

27
 1 pack ready to cook 2 pcs. Potato, diced
2 pcs. onion leaks 1 pc. big chayote
2 cloves minced garlic 1 pc. onion, minced
1 bundle sili leaves 250 grams tomato sauce
strips of ginger 1 bundle of lemon grass
1 pc. carrot, diced 1 pc. bell pepper
salt and pepper to taste soy sauce and vinegar

BRIEF
INTRODUCTION

Common Causes of Food Spoilage and Contamination

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

Principles of Poultry Cookery

1. 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.
3. To prevent the risk of microbial contamination, stuffing should be done
immediately before roasting.
4. Cooked poultry should be eaten immediately or refrigerated if not
consumed.
5. Poultry is pale-colored, so it is best to employ dry heat cooking with fat for
a brown color.
6. For roasting chicken, cuts should be placed with the breast-side down to
produce a juicer and tender product.
7. Basting can be done to improve the palatability of lean poultry meat.

Steps In Fabricating Chicken

1. Cut along the center of the breastbone.
2. Cut along one side of the breastbone to the base of the chicken.
3. Separate the skin that is attached to the breast from the leg quarter.
4. Using your thumb under the wing joint, press upward and out to separate
the joints.
5. Cut between the joint to remove using a knife and then remove any skin
that is not separated from the carcass yet.
6. Cut around wing joint to remove the wing.

28
7. A small thin piece of meat located underside of the breast can be removed
by pulling the tenderloin.
8. Cut around the leg quarter going up high towards the backbone then
circling down toward the other side.
9. Once you hit the joint, use your thumb to push and snap the joint apart.
10. Finish cut through the joint to remove the leg quarter.

POULTRY COOKERY

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 as 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.

REMEMBER

DIRECTIONS: Arrange the steps in fabricating chicken. Write the

corresponding number on the space provided.

Cut along the center of the breastbone.

Cut between the joint to remove using a knife and remove any skin
that is not separated from the carcass yet.
Separate the skin that is attached to the breast from the leg quarter.
Finish the cut through the joint to remove the leg quarter.
Cut along one side of the breastbone to the base of the chicken.
Cut around wing joint to remove the wing.
Cut around leg quarter going up high towards backbone then circling
down toward the other side.
Using your thumb under the wing joint, press upward and out to
separate the joints.
A small thin piece of meat located underside of the breast can be
removed by pulling the tenderloin.
Once you hit the joint, use your thumb to push and snap the joint apart.

29
 CHECKING YOUR UNDERSTANDING

DIRECTIONS: In your own words, write the differences between moist

heat method of cooking and dry heat method of cooking. Write your
answer on the spaces provided.
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

ACTIVITY:

Directions: At home, share your favorite chicken dish. Take a picture or

make a 3-minute video that shows the ingredients, procedures, and the final
plating presentation. (For those who does not have smartphones, write the
recipe of your chicken dish in a typewriting paper and attach in your module).
Your performance will be rated using the scoring rubric below:

95-100 % Correctly follows the procedures in preparing and cooking the

chicken dish and performs the skill without supervision and
with initiative and adaptability to problem situations
90-94 % Correctly follows the procedures in preparing and cooking the
chicken dish and performs the skill satisfactorily without
assistance or supervision
85-89 % Correctly follows the procedures in preparing and cooking the
chicken dish with minor errors and performs the skill
satisfactorily with some assistance and/or supervision
75-84% Was not able to follow the procedures in preparing and
cooking chicken dish and performs the skill unsatisfactorily

TRUE OR FALSE: Write TRUE if the statement is correct and FALSE if

wrong.
_______ 1. Cooked poultry should be eaten immediately or refrigerated if not
consumed.
_______ 2. The best cooking temperature for poultry is at low to moderate
heat.
_______3. Poultry is pale-colored, so it is best to employ moist heat cooking
with fat for a brown color.
_______4. To prevent the risks of microbial contamination, stuffing should
be done immediately before boiling.
_______5. Mature birds are best cooked using moist heat. Dry heat is
suitable for young birds.

Reference:
Department of Education. (2015). Learner’s Material, Cookery 10.

30
 WEEK 7: Prepare Poultry and Game Dishes

EXPECTATIONS

Learning Outcome 7: Plate/present poultry and game bird dishes

At the end of the lesson, you are expected to:
• Identify the type of service wares to be utilized in serving
poultry and game-bird dishes
• Present plated poultry and game-bird dishes with appropriate
sauces, garnishes, and accompaniments

PRETEST
IDENTIFICATION
DIRECTIONS: Answer the following questions. Choose the correct
answer inside the box.

Garnishing Plate Plating

Portion Poultry Serving

__________ 1. It is the amount of food you choose to eat at one time.

__________ 2. It is a standard amount used to help give advice about how

much to eat.

__________ 3. It is the act of arranging the meal on an individual plate

immediately before it is served.

__________ 4. Adding decorative touches to enhance the meals’

appearance

_________ 5. If the food is the masterpiece, which one serves as the frame?

LOOKING BACK

Directions: Classify each dish according to the method of cooking by putting

a check (/) in the column.

Name of Dishes Moist Heat Method Dry Heat Method

Roasted duck
Grilled quail
Bacon quail pops
Pheasant stew
Turkey patties

31
 Name of Dishes Moist Heat Method Dry Heat Method
Baked goose
Stuffed pigeon
Chicken caldereta
Fried chicken
Roast turkey

BRIEF
INTRODUCTION

Portion Control for Cooked Poultry and Game Bird Chicken

• Meat shrinks about 25% when cooked
A quarter-pound hamburger (4 oz.) will yield a 3-ounce portion after
cooking. An 8-ounce steak will yield about 6 ounces of cooked meat.
• A chicken breast is generally 3-4 ounces.
• A chicken thigh is usually 2 ounces, while a leg is 1-2 ounces.
• Chicken wings are high in fat. It takes 2 wings to equal a 1-ounce
choice (or exchange) with that.

How to Do Control Portion Sizes – Portion Control Secrets

Portion is how much food you choose to eat at one time (breakfast, lunch,
dinner, or snack), whether in a restaurant, from a package, or in your own
kitchen.

Serving is a standard amount used to help give advice about how much to
eat or to identify how many calories and nutrients are in a food.

Factors to Consider in Presenting/Plating Poultry Dishes

● Types of service wares
● Plating
● Garnishing
● Sauces
● Accompaniments

Service wares or Serve wares refer to the items used both by of the client
and the waitress for bringing the food to the client.

Types of Service Wares:

1. Food Cover - Used to keep bugs off the food.
2. Tray - A shallow platform designed for carrying things
3. Napkin holder - A device used to hold napkins
A napkin holder can be made from virtually any solid material and is built
so that the napkins do not slip from its hold.
4. Condiments - substances, such as a relish, vinegar, or spice, used to
flavor or complement food
5. Salt spoon - a miniature utensil used with an open salt cellar for individual
service

32
6. Carving knife - a large knife (between 20 cm and 38 cm (8 and 15 inches)
that is used to slice thin cuts of meat, including poultry, roasts, hams, and
other large, cooked meats
7. Cold Meat Fork - an essential utensil for serving cuts of cold meats and
textured cheeses on simple or fancy trays
8. Soup plate wide - shallow bowl with a flanged rim
Diameter is approximately 9 to 10 inches, the rim is 1 to 2 inches wide,
the depth is to 1 ½ inches deep, and the well to 6 to 7 inches across.

Plating/ Presenting Poultry Dishes

Plating is the act of arranging the meal on an individual plate
immediately before it is served.
● Presentation should look natural.
● Try to strike a balance between having enough food on the plate to
convey hospitality without overcrowding the plate and potentially
offending your guest.
● Try to leave one-third of the plate empty and plate your dish
immediately before you serve it.
● Always check the temperature of your food before you serve it to a
guest.
● Clean spills or sauces away with a moistened clean sponge or paper
towel.

Decorate the Frame

● If the food is the masterpiece, then the plate is its frame. Adapt
artistic framing strategies to your cooking for a quick way to improve
your food’s presentation.
● Buy beautiful bowls and plates in a variety of shapes and colors. You
can also decorate the rim of a plate. Use culinary elements like
colorful spices or confectioner’s sugar and specialty salts, like
Hawaiian alaea or Himalayan pink salt, which also lend themselves
wonderfully to this purpose.
● For small appetizers, part of the presentation is making the display
platter look beautiful. Make a bed of uncooked soba noodles or flat
rice sticks, shafts of wheat, or large sprigs of fresh herbs like
rosemary and thyme. This is also a good trick to use if you are
preparing a hors d‘oeuvre platter.
● If you are decorating a plate that will hold hot food, be aware that by
the time you are finished garnishing the plate, the food may not be
hot.

Mix Shapes, Colors, and Textures

• Food is naturally beautiful. Combine foods with different shapes,
colors, and textures on the same plate.
• Grilled filet mignon becomes even more decadent when it appears on
the plate with stark white mashed potatoes and a bright green steamed
vegetable.
• If your plate will contain multiple elements, use an odd number of
dishes rather than an even number for further interest. Grilled filet
mignon with mashed potatoes and steamed asparagus looks great but
33
 add a stack of sliced tomatoes and the combination becomes
regimented and less remarkable.
• Try to integrate a variety of shapes in each dish. Risotto is boring when
paired with rice, as the two are nearly identical in shape, color, and
size. Meatballs and Brussels sprouts are different colors but have the
same shape. However, meatballs and rice make an interesting
combination similarly as risotto and Brussels sprouts.
• For a restaurant-worthy twist on traditional side-by-side plating, stack
the components of your dish vertically. Arrange asparagus into a
teepee on the plate, with a dipping sauce in the center and make
salads more cylindrical than vertical. This approach can make any
plate instantly more interesting.

Garnishing is to enhance in appearance by adding decorative touches.

Garnishes can be as simple or intricate as you like.
● For a twist on the traditional parsley sprig, use a sprig or two of an herb
or spice that was used in the dish.
● A ham flavored with rosemary might feature a sprig of rosemary on
each plate.
● Spicy pad Thai can include a wedge of lemon or lime and a dash of
paprika sprinkled around the plate.
● You can also garnish with small fans of fruits and vegetables, like
cucumber, pineapple, avocado, citrus, kiwi, or apple. Slice the fruit or
vegetable into thin rounds, leaving ¼-inch of flesh connected on one
side to hold the rounds together. Gently spread out the slices and
arrange them neatly in an arc.
● Garnishes can provide complementary flavor, like peanuts in pad Thai
or contrasting flavor, like a lemon wedge with seafood.

Sauce is a liquid, cream, or semi-solid food, served on or used in preparing

other foods. Most sauces are not normally consumed by themselves alone
but they add flavor, moisture, and visual appeal to a dish.
● An entrée’s sauce also makes a delicious garnish. Swirl it around or a
top the plate for visual and gustatory interest.

Accompaniments are complementary additions to the main ingredient of a

meal. These are typically things like vegetables and side salads, but they
also include sauces and relishes. Sometimes, the accompaniment also
comes with a garnish of its own.

REMEMBER

DIRECTIONS: Fill in the missing word. Write your answer on the space
provided.
1. Meat shrinks about ______________ when cooked. A quarter-pound
hamburger (4 oz.) will yield a 3-ounce portion after cooking.
2. A chicken breast is generally _____ ounces.
34
 3. A chicken thigh is usually 2 ounces, while a leg is ______ ounces.
4. Use ______ elements like colorful spices or confectioner ‘s sugar.
5. Service ware refers to the items used both by client and by the
________ for bringing the food to the client.
6. For a restaurant-worthy twist on traditional side-by-side plating, stack
the components of your dish __________.
7. Always check the ____________ of your food before you serve it to
a guest.
8. Clean spills or sauces away with a moistened clean _____________.
9. If your plate will contain multiple elements, use an _________
number of dishes rather than an even number for further interest.
10. Slice the fruit or vegetable into thin rounds, leaving _____ of flesh
connected on one side to hold.

.
CHECKING YOUR UNDERSTANDING

DIRECTIONS: Put a (/) if it is a service ware and (X) if it is not. Write your
answer on the spaces provided.

_____ 1. Carving knife _____ 6. Napkin holder

_____ 2. Chopping board _____ 7. Salt spoon
_____ 3. Cold meat fork _____ 8. Soup plate
_____ 4. Condiments _____ 9. Stove
_____ 5. Food cover _____10. Tray

ACTIVITY:

Prepare a simple poultry dish. Take a picture of yourself while

decorating/garnishing the finished dish. This will be submitted to your
teacher. Remember to value the importance of factors to consider in
preparing a poultry dish.

Let us decorate!
DIRECTIONS: Analyze the following statement. Write P if it is about
PLATING and G if it is GARNISHING poultry and game bird dishes.

_____ 1. Try to strike a balance between having enough food on the plate
without overcrowding it.
_____ 2. For a twist on the traditional parsley sprig, use a sprig, herbs or
spice that was used in the dish.
_____ 3. Leave one-third of the plate empty before you serve it.
_____ 4. Spicy pad Thai can include a wedge of lemon or lime and a dash
of paprika sprinkled around the plate.
_____ 5. Presentation should look natural.

35
References:
Department of Education. (2015). Learner’s Material, Cookery 10.

WEEK 8: Prepare Poultry and Game Dishes

EXPECTATIONS

Learning Outcome 8: Store poultry and game bird and evaluate the
finished product
At the end of the lesson, you are expected to:
• Store and maintain poultry and game bird according to
standards.
• Rate the finished product using rubrics.

PRETES
MULTIPLE CHOICE
DIRECTIONS: Choose the correct answer among the choices and write only
the letter in your answer sheet.
_______ 1. Why does the poultry be frozen whole, in halves, cut into pieces,
or parts after they are dressed and be place in a container?
A. to marinate C. for easy selection and thawing
B. to separate parts by parts D. for easy meal preparation and
thawing

_______ 2. How long should fresh poultry be stored in the refrigerator?

A. 1 to 2 days B. 2 to 3 days C. 3 to 4 days D. 4 to 5 days

_______ 3. What should you avoid in buying poultry?

A. No objectionable odor
B. Well packed frozen poultry
C. The poultry you choose should be pink in color
D. Chicken or turkey that has purple or green discoloration around
the neck.

_______ 4. The following are some causes of food contamination and food
spoilage except:
A. Failure to properly refrigerate food
B. Failure to thoroughly heat or cook food
C. Poor personal hygiene practices of employees/workers
D. Proper reheating of foods to temperature that kills bacteria

_______ 5. What is the longest possible time when freezing a whole chicken
and turkey?
A. 3 mos. B. 6 mos. C. 9 mos. D. 12 mos.

36
 LOOKING BACK

PICTURE PEFECT
Directions: Identify each picture by giving the factors to consider in
presenting/plating poultry dishes. Write the answers in your answer sheet.

A. ________ B. ________ C._________ D. ________ E. ________

BRIEF
INTRODUCTION

Store Poultry and Game Bird Dishes

Poultry may be frozen whole, in halves, cut into pieces, or parts after
they are dressed. Parts can be packed separately, ready to cook, or for easy
meal preparation and thawing.

Poultry spoils very quickly unless it is properly handled and stored.

After being brought home from the market, it should be unwrapped as quickly
as possible and wiped off with a damp cloth. Then it should be lightly covered
with waxed paper, placed in shallow utensils, and stored in a cold part of the
refrigerator near the freezing unit or ice. Cooked poultry should be cooled as
quickly as possible and covered to prevent drying and refrigerated.
Removing the bones saves space. Frozen poultry must be kept in the
freezing unit until it is thawed for cooking.

Raw chicken and poultry can carry the salmonella bacteria, which is
responsible for more cases of food poisoning than any other pathogen.
Fortunately, it is easy to avoid getting sick from chicken and poultry if you
follow safe food handling practices.

To prepare poultry properly for freezing, it should be wrapped tightly in

a moisture-vapor proof film, foil, or paper and then be frozen at -170 0C (0
0
F) or lower. Although there are no abrupt changes in the quality during the
first few months of poultry storage, it has always been a good practice to use
these chickens first which have been in storage longest and those with torn
wrapper.

Just like meat, fish, or any animal-based food product, raw or

undercooked chicken carry certain bacteria. These bacteria can cause
illness in large numbers. Therefore, to avoid illness we need to limit the
37
bacteria's ability to multiply or kill them altogether. And remember, freezing
does not kill bacteria; it just makes them cold. The only way to kill food-borne
pathogens is by thoroughly cooking the food. Another concern with respect
to working with uncooked poultry is cross-contamination. Cross-
contamination can happen when raw poultry or even just its juices have
somehow come into contact with any other food products, especially those
that are already cooked or that will be eaten raw, such as salad vegetables
or greens.

Basic Standard for Handling Food Safely

Safe steps in food handling, cooking, and storage are essential to prevent
foodborne illness. You cannot see, smell, or taste harmful bacteria that may
cause illness. In every step of food preparation, follow the four steps of the
Food Safe Families campaign to keep food safe:
1. Clean — Wash hands and surfaces often
2. Separate — Don't cross-contaminate
3. Cook — Cook to the right temperature
4. Chill — Refrigerate promptly

Safety Practices in Handling and Storing Poultry and Game Products

Shopping
● Purchase refrigerated or frozen items after selecting your non-
perishables.
● Packages of chicken should feel cold to the touch and should be
among the last items you select before checking out.
● Never choose meat or poultry in packaging that is torn or leaking.
● Do not buy food past "Sell-By," "Use-By," or other expiration dates.

Storage
● Always refrigerate perishable food within 2 hours; 1 hour when the
temperature is above 90 °F (32.2 ºC).
● Check the temperature of your refrigerator and freezer with an
appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or
below and the freezer at 0 °F (-17.7 ºC) or below.
● Cook or freeze fresh poultry, fish, ground meats, and variety meats
within 2 days. Other beef, veal, lamb, or pork are within 3 to 5 days.
● Perishable food, such as meat and poultry should be wrapped securely
to maintain quality and to prevent meat juices from getting onto other
food.
● To maintain the quality when freezing meat and poultry in its original
package, wrap the package again with foil or plastic wrap that is
recommended for the freezer.
● Rinsing poultry before cooking is no longer recommended. Rinsing
poultry spreads tiny droplets of contamination around the sink and
kitchen area. Any bacteria present on the poultry will be effectively
destroyed in the cooking process.

Preparation
● Always wash hands with warm water and soap for 20 seconds before
and after handling food.

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 ● Do not cross-contaminate. Keep raw meat, poultry, fish, and their
juices away from other food. After cutting raw meats, wash the cutting
board, utensils, and countertops with hot and soapy water.
● Cutting boards, utensils, and countertops can be sanitized by using a
solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon
of water.
● Marinate the meat and poultry in a covered dish in the refrigerator.

Thawing
● Refrigerator: The refrigerator allows slow, safe thawing. Make sure that
the thawing meat and poultry juices do not drip onto other food.
● Cold Water: For faster thawing, place food in a leak-proof plastic bag.
Submerge in cold tap water. Change the water every 30 minutes. Cook
immediately after thawing. (However, frozen poultry or any other
market forms of poultry should not be allowed to thaw or soak in a bowl
of water because of possible bacterial build.)
● Microwave: Cook the meat and poultry immediately after microwave
thawing.

Cooking
● Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a
minimum internal temperature of 145 °F (62.8 ºC) as measured with a
food thermometer before removing the meat from the heat source. For
safety and quality, allow the meat to rest for at least three minutes
before carving or consuming. For reasons of personal preference,
consumers may choose to cook meat to higher temperatures.
● Cook all poultry to an internal temperature of 165 °F (73.9 °C) as
measured with a food thermometer.

Serving
● Hot food should be held at 140 °F (60 °C) or warmer.
● Cold food should be held at 40 °F (4.4 ºC) or colder.
● When serving food at a buffet, keep the food hot with chafing dishes,
slow cookers, and warming trays. Keep food cold by nesting dishes in
bowls of ice or use small serving trays and replace them often.
● Perishable food should not be left out more than 2 hours at room
temperature or 1 hour when the temperature is above 90 °F (32.2 ºC).

Leftovers
● Discard any food left out at room temperature for more than 2 hours or
1 hour if the temperature was above 90 °F (32.2 ºC).
● Place the food into shallow containers and immediately put them in the
refrigerator or freezer for rapid cooling.
● Use cooked leftovers within 4 days.
● Reheat leftovers to 165 °F (73.9 °C).

Refreezing
● Meat and poultry defrosted in the refrigerator may be refrozen before
or after cooking. If thawed by other methods, cook before refreezing.

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Cold Storage Chart
These short, but safe, time limits will help keep refrigerated food from spoiling
or becoming dangerous to eat. Because freezing keeps food safe
indefinitely, recommended storage times are for quality only.

Cold Storage Chart

Products Refrigerator Freezer
40 0F (4.4 0C) 0 0F (-17.7 0C)
Sausage, raw – from chicken, turkey 1 to 2 days 1 to 2 months
Fresh Poultry
Chicken or turkey, whole 1 to 2 days 1 year
Chicken or turkey, pieces 1 to 2 days 9 months
Duck or goose, whole 1 to 2 days 6 months
Wild duck, pheasant goose, whole 1 to 2 days 6 months
Giblets 1 to 2 days 3 to 4 months
Ground chicken 1 day 3 months
Cooked Poultry Leftovers
Cooked poultry dishes 2 to 4 days 4 to 6 months
Fried chicken 3 to 4 days 4 months
Poultry pieces, plain 3 to 4 days 4 months
Poultry pieces in broth, gravy 3 to 4 days 6 months
Chicken nuggets, patties 3 to 4 days 1 to 3 months
Canned poultry, opened 1 day NR
Note: If storing longer than the storage chart shown, double wrapping is suggested to help
keep the product in moisture.

REMEMBER

SWAB IN THE TEST

Directions: Fill in the appropriate words in each numbered blank. Write the
answers in your answer sheet.

To practice safety in handling and storing poultry and game products,

make sure that you purchase refrigerated or frozen items after selecting your
(1) ______________. Packages of chicken should feel (2) ________ to the
touch and should be among the last items you select before checking out.
Always refrigerate perishable food within (3) ___________ hour when the
temperature is above 90 °F (32.2 ºC).

To maintain quality when freezing meat and poultry in its original

package, wrap the package again with (4) __________ that is recommended
for the freezer. Lastly, always wash hands with warm water and soap for (5)
____________ before and after handling food.

CHECKING YOUR UNDERSTANDING

1. What have you realized on how to store and maintain poultry and game
birds’ dishes according to standards?
2. What are the safety practices in handling and storing poultry and game
products?

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3. How will you maintain the freshness of poultry and other game bird
dishes?

ACTIVITY:

Make a creative and informative pamphlet on how to handle, store and

maintain the poultry and other game products or dishes. Post it inside your
kitchen, take pictures, and submit it to your teacher.

Directions: Carefully identify what is being described. Choose your answer

among the choices in the box below and write only the letter in your answer
sheet.

a. cooking b. leftovers c. preparation d. refreezing

e. serving f. shopping g. storage h. thawing

1. Use cooked leftovers within 4 days.

2. Cold food should be held at 40 °F (4.4 ºC) or colder.
3. Rinsing poultry before cooking is no longer recommended.
4. Cook meat and poultry immediately after microwave thawing.
5. Never choose meat or poultry in packaging that is torn or leaking.
6. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
7. Check the temperature of your refrigerator and freezer with an appliance
thermometer.
8. Meat and poultry defrosted in the refrigerator may be refrozen before or
after cooking.
9. Always wash hands with warm water and soap for 20 seconds before
and after handling food.
10. Place food into shallow containers and immediately put in the
refrigerator or freezer for rapid cooling.

References:
Department of Education. (2015). Learner’s Material, Cookery 10.

Prepared by:

Writer: APPLE JOI N. PADIDA

Validator: NORMA C. PINCA
Language Editor: MARIA JANINA C. PINCA

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