10

SPECIALIZATION

(COOKERY)

D e p10a- rCOOKERY
TLE tment of Education • Republic of the Philippines
Quarter 3 -Week 5 Page 1
 PREPARE POULTRY AND GAME DISHES
TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10)
SHERNAN M. GUEVARRA
Writer

This module specifically crafted to focus on the different activities that will assess your
level in terms of skill and knowledge necessary for Grade 10 Cookery.
Before starting this module, I want you to set aside other tasks that will disturb while
enjoying the lessons. Read the simple instructions below to successfully enjoy the objective
of this module.
1. Follow carefully all the contents and instructions indicated in every page of this
module.
2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with an idea of
having a job opportunities and experience independently to set up a business enterprise
which will generate jobs to other.

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

LO 1: Prepare poultry and game dishes

1.1 identify the market forms of poultry.

1.2 determine poultry cuts in accordance with prescribed dish.

Find out how much you already know about the lesson by answering the test below:

Multiple Choice.
Directions: Answer the following questions and choose the letter of the best answer.

_____1. What market form of poultry are slaughtered birds that have been bled and de-
feathered?
a. Dressed poultry c. Ready-to-cook poultry
b. Live poultry d. Whole poultry

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Quarter 3 -Week 5 Page 2
_____2. These are fowls usually domesticated raised mainly for meat and/or eggs. What is
being described in the sentence?
a. Birds c. Poultry
b. Meat d. Turkey
____3. Which among the following is NOT a poultry?
a. Chicken c. Goat
b. Duck d. Turkey
_____4. These are poultry parts such as wings, breast, thighs, or drumsticks which have been
separately packed in a single container and frozen or chilled. What market form of poultry is
being described in the sentence?
a. Dressed poultry c. Ready-to-cook poultry
b. Live poultry d. Whole poultry
_____5. A breast quarter with wing and back portion removed is called___________.
a. Split breast c. Wing Mid-Section with Tip
b. Split Breast without Back d. Thigh
_____6. The bird is split from front to back through the backbone and keel to produce 2 halves
of approximately equal weight. What cut of poultry is being described in the sentence?
a. Breast quarters c. Thigh
b. Halves d. Whole
_____7. Which of the following is NOT part of the 8-piece cut of poultry?
a. 2 breast halves with ribs and back portion, c. 2 wings
b. 2 thighs with back portion d. 2 feet
_____8. The whole chicken wing is an all-white meat portion composed of the following sections
EXCEPT:
a. Drumette c. Midsection
b. Giblet d. Tip
_____9. What cut of poultry is the portion of the leg above the knee joint?
a. Drumsticks c. Thigh
b. Leg d. Wing tip
____10. What cut of poultry is the first section between the shoulder and the elbow?
a. Wing drumettes c. Wing Mid-Section
b. Whole Chicken Wing d. Wing tip

Direction: List down 5 ways on how to properly store of stocks, sauces, and soups.

1. _______________________________________________
2. _______________________________________________
3. _______________________________________________
4. _______________________________________________
5. _______________________________________________

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Quarter 3 -Week 5 Page 3
 You learned how to properly prepare soups, stocks, and sauces from the previous
lessons. This time you will know how to prepare poultry and game dishes.

You will also learn the different market forms of poultry and determine poultry cuts in
accordance with prescribed dish.

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 that are hunted for food are games.

Market Forms of Poultry

Live poultry

It should be healthy, alert, and well-feathered. Avoid

poultry which have bruises, blisters, and broken bones.

Whole poultry

These are slaughtered birds that have been bled and de-feathered. Though not alive, the
criteria for selecting live poultry also apply to whole poultry.

Dressed poultry

This is the most available poultry from 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

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.

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Different Cuts of Poultry

Whole Chicken

Whole Chickens are marketed either

fresh or frozen

Halves

The bird is split from front to back

through the backbone and keel to produce
2 halves of approximately equal weight.

Breast Quarters

Halves may be further cut into which

include the wing. A breast quarter,
including portions of the back, is all white
meat.

Split Breast

A breast quarter with the wing

removed.

Split Breast without Back

A breast quarter with wing and back

portion removed.

Boneless, Skinless Breast

Split breast that has been skinned and

deboned.

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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.

Whole Chicken Wing

The whole chicken wing is an all-white

meat portion composed of three sections:
the drumette, midsection, and tip.

Wing Drumettes

The first section between the shoulder

and the elbow.

Wing Mid-Section with Tip

The flat center section and the flipper

(wing tip).

Wing Mid-Section

The section between the elbow and the

tip, sometimes called the wing flat or mid-
joint.

Whole Chicken Leg

The whole chicken leg is the

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

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 Boneless, Skinless Leg

Whole chicken leg with skin and bone

removed.

Thigh

The thigh is the portion of the leg above

the knee joint.

Boneless, Skinless Thigh

Thigh with skin and bone removed.

Drumsticks

Drumsticks include the lower portion of

the leg quarter (the portion between the
knee joint and the hock).

Giblets

It includes the liver, heart, gizzard, and

neck of a chicken or other fowl, usually
removed before the bird is cooked, and
often used to make gravy or soup.

A. “JUMBLED LETTERS”
Directions: Arrange the jumbled letters to form the market forms of poultry being described by
the following statements.

__________1. ELIV - It should be healthy, alert, and well-feathered.

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 __________2. RYDEA-OT-COKO-These are poultry parts such as wings, breast, thighs, or
drumsticks which have been separately packed in a single container and frozen or
chilled.
__________3. WARDN- These are dressed poultry that have been chilled or frozen. They are
usually available in groceries.
__________4. DSDSREE- This is the most available poultry from in the market. Dressed
poultry are slaughtered poultry with the head, feet, blood, feathers, and internal organs
removed.
__________5. HELOW - These are slaughtered birds that have been bled and de-feathered.

B. “WHAT’S THE CUT?”

Direction: Label the following cut of poultry.

________1. ________7.

________2. ________8.

________3. ________9.

________4. ________10.

________5. ________11.

________6. ________12.

________13. ________15.

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 ________14. ________16.

C. “THINK OF A DISH”
Direction. Complete the table below by writing the dishes where you can use the given cuts of
poultry as an ingredient. Ask your parents or guardian to help you in answering this activity.

CUTS OF POULTRY DISHES

1. Whole chicken
2. Drumsticks
3. Whole chicken wing
4. Boneless, skinless breast
5. Giblets

Critical Thinking Question:

1. Why should you understand the different market forms and cuts of poultry??
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________

2. How can this lesson help your family in your daily life?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________

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 that are hunted for food are games.
The different market forms of poultry are, live poultry, whole poultry, dressed poultry,
drawn poultry, and ready-to-cook poultry. Poultry has different cuts. These are the whole,
halves, breast quarters, split breast, split breast without back, boneless skinless breast, 8-piece
cut, whole chicken wing, wing drumettes, wing section with tip, wing mid-section, whole chicken
leg, boneless skinless leg, thigh, drumsticks, and giblets.

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Find out how much you already know about the lesson by answering the test below:

Multiple Choice.
Directions: Answer the following questions and choose the letter of the best answer.

_____1. What market form of poultry are slaughtered birds that have been bled and de-
feathered?
a. Dressed poultry c. Ready-to-cook poultry
b. Live poultry d. Whole poultry
_____2. These are fowls usually domesticated raised mainly for meat and/or eggs. What is
being described in the sentence?
c. Birds c. Poultry
d. Meat d. Turkey
____3. Which among the following is NOT a poultry?
c. Chicken c. Goat
d. Duck d. Turkey
_____4. These are poultry parts such as wings, breast, thighs, or drumsticks which have been
separately packed in a single container and frozen or chilled. What market form of poultry is
being described in the sentence?
a. Dressed poultry c. Ready-to-cook poultry
b. Live poultry d. Whole poultry
_____5. A breast quarter with wing and back portion removed is called___________.
a. Split breast c. Wing Mid-Section with Tip
b. Split Breast without Back d. Thigh
_____6. The bird is split from front to back through the backbone and keel to produce 2 halves
of approximately equal weight. What cut of poultry is being described in the sentence?
a. Breast quarters c. Thigh
b. Halves d. Whole
_____7. Which of the following is NOT part of the 8-piece cut of poultry?
a. 2 breast halves with ribs and back portion, c. 2 wings
b. 2 thighs with back portion d. 2 feet
_____8. The whole chicken wing is an all-white meat portion composed of the following sections
EXCEPT:
a. Drumette c. Midsection
b. Giblet d. Tip

_____9. What cut of poultry is the portion of the leg above the knee joint?
a. Drumsticks c. Thigh
b. Leg d. Wing tip
____10. What cut of poultry is the first section between the shoulder and the elbow?
a. Wing drumettes c. Wing Mid-Section
b. Whole Chicken Wing d. Wing tip

Directions: Write a reflective learning in preparing poultry and game dishes

by completing the statements inside the box below.

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 Upon learning the preparation of poultry and game dishes …………………….

I realized that ___________________________________________________________

______________________________________________________________________.

I became aware that _____________________________________________________

______________________________________________________________________

The significance of this lesson in my life is ____________________________________

______________________________________________________________________.

References:

K to 12 Learning Module in Cookery 10. Department of Education. Pages 287-294.

LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A. GANNABAN
Validator
JIM C. GAGOTE
Illustrator

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