10

SPECIALIZATION

(COOKERY)

ERNA O FRANCISCO
Writer
QUARTER 3
PREPARE STOCKS FOR MENU ITEMS
TLE_HEHK9-12CA-IIa-b-1
Writer: Erna O. Francisco
0
T.L.E 10 – COOKERY
D eQUARTER
p a r t m e3n– tWEEK
o f 8E d u c a t i o n • R e p u b l i c o f t h e P h i l i p p i n e s
 Welcome to the Technology and Livelihood Education (TLE) Module on Cookery
10.
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Pretest before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone. We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
Learning Outcome 4: Store poultry and game bird dishes
For this lesson, storing poultry and game dishes will be introduced to you.
Specifically, this module will help you to:
1. Store and maintain poultry and game bird according to standards.
Learning Outcome 5: Evaluate the finished product
1. Rate the finished products using rubrics.
This quarter will enable students or learners to acquire competencies in: preparing,
storing, reconstituting and evaluating stocks, sauces and soups; cooking,
plating/presenting, and storing poultry and game dishes, preparing, cooking,
plating/presenting and storing meat dishes.

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T.L.E 10 – COOKERY
QUARTER 3 – WEEK 8
True or False
Directions: Write True if the statement correct. then False if it is incorrect. Write
your answer in your answer sheet

1. Poultry spoils very quickly unless it is handled and stored proper.

2. Cooked poultry should be cooled as quickly as possible and covered to prevent
drying
and no need to be refrigerated.
3. Chicken and turkey (whole) can be stored in the refrigerator for as long as 3-4
days.
4. It is recommended to refreeze poultry after it has been thawed.
5. When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a
better chance to rehydrate.
6. Cross-contamination can happen when raw poultry — or even just its juices —
somehow come into contact with any other food products
7. Freezing does kill bacteria.
8. The only way to kill food-borne pathogens is by thoroughly cooking the food.
9. Always wash hands with warm water and soap for 20 seconds before and after
handling food.
10. Hot food should be held at 40 °F or colder.

Picture Analysis
Identify me
Directions: Identify the type of service ware to be utilized in serving poultry.
Write your answer in your answer sheet.

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T.L.E 10 – COOKERY
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1._________________ 2. _______________________ 3. _______________________

4. _____________ 5. __________________

Learning Outcome 4: Store poultry and game birds’ dishes

Techniques in Storing Poultry

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.

Handling and Storage of Poultry

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, covered to prevent drying and
refrigerated. Removing the bones saves space. Frozen

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T.L.E 10 – COOKERY
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poultry must be kept in the freezing unit until it is thawed for cooking.

Storage Time for Poultry and Game

Product Refrigerator (35- Freezer (0oF)

40oF)
Chicken and turkey (Whole) 1 – 2 days 12 months
Chicken (pieces) 1 – 2 days 9 months
Turkey (pieces) 1 – 2 days 6 months
Duck and Goose (whole) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose
(whole) 1 – 2 days 6 months
Cooked poultry dishes 2 – 4 days 4 – 6 months
Canned poultry, opened 1 day NR

Safety Practices in Handling and Storing Poultry and Game Products

How to Handle Chicken Safely

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

Safe Handling of Chicken and Poultry

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 bacteria's
ability to multiply, or kill them altogether. Limiting
their ability to multiply requires making sure that
food products are not left at room temperatures — or
specifically, temperatures between 40°F and 140°F
— for more than an hour. And remember, freezing
doesn't kill bacteria, either — it just makes them
cold. The only way to kill
food-borne pathogens is by thoroughly cooking the food.

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T.L.E 10 – COOKERY
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 Another concern with respect to working with uncooked poultry is cross
contamination. Cross-contamination can happen when raw poultry — or even just its
juices — somehow come into contact with any other food products but especially ones
that are already cooked or ones that will be eaten raw, such as salad vegetables or
greens.

Chicken and Poultry Product Dating

Federal regulations don't require poultry products to be dated. However, most
retailers will date the chicken products that they sell. If they do opt to date the
product, regulations do require that there be a phrase signifying whether the date is a
"sell by" date or a "use before" date, and the explanation must appear right next to the
date.

Basics for Handling Food Safely

 Shopping
 Storage
 Preparation
 Thawing
 Cooking
 Serving
 Leftovers
 Refreezing

Shopping
 Purchase refrigerated or frozen items after selecting your nonperishables.
 Never choose meat or poultry in packaging that is torn or leaking.
 Do not buy food without expiration dates

Storage
 Always refrigerate perishable food within 2 hours (1 hour when the temperature
is above 90 °F).
 Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F or below and the freezer at 0
°F or below.
 Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2
days; other beef, veal, lamb, or pork, 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 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.

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T.L.E 10 – COOKERY
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  In general, high-acid canned food such as tomatoes, grapefruit, and pineapple
can be stored on the shelf for 12 to 18 months. Low-acid
 canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5
years — if the can remains in good condition and has been stored in a cool,
clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Preparation
 Always wash hands with warm water and soap for 20 seconds before and
after handling food.
 Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices
away from other food. After cutting raw meats, wash cutting board,
utensils, and countertops with hot, 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 meat and poultry in a covered dish in the refrigerator.

Thawing
 Refrigerator: The refrigerator allows slow, safe thawing. Make sure 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.
 Microwave: Cook meat and poultry immediately after microwave
thawing
Cooking
 Poultry: Cook all poultry to an internal temperature of 165 °F as measured with
a food thermometer.

Serving
 Hot food should be held at 140 °F or warmer.
 Cold food should be held at 40 °F or colder.
 When serving food at a buffet, keep 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 (1 hour when the temperature is above 90 °F).
Left overs
 Discard any food left out at room temperature for more than 2 hours (1
hour if the temperature was above 90 °F).

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  Place food into shallow containers and immediately put in the
refrigerator or freezer for rapid cooling.
 Use cooked leftovers within 4 days.
 Reheat leftovers to 165 °F.
Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.

Activity 1. DECODING
Objective: Name the different ways of storing poultry and game birds
Materials: Pencil and paper
Directions. Reveal the mystery words by matching the letters to the corresponding
number. Choose your answer from the boxes below and write your
answer in you answer sheet.

A B C B E F G H I J K L M
1 2 3 4 5 6 7 8 9 10 11 12 13
N O P Q R S T U V W X Y Z
14 15 16 17 18 19 20 21 22 23 24 25 26

1. NIGOCKO -
2. TOGARRSE –
3. WHITGHN –
4. GEREZIFN –
5. REPARANOTIP –
Activity 2. YOU FILL ME!
Objective: Complete the table.
Materials: Pencil and paper

Directions. Complete the table about the storage time for poultry and game by fill
in the blanks.

Product Refrigerator (35- Freezer (0oF)

40oF)
Chicken and turkey (Whole) 1. ____________ 12 months
Chicken (pieces) 1 – 2 days 2. ___________

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T.L.E 10 – COOKERY
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 Turkey (pieces) 1 – 2 days 6 months
3. ___________ 1 – 2 days 6 months
Giblets 1 – 2 days 4. ___________
Wild duck, pheasant. Goose 1 – 2 days 6 months
(whole)
Cooked poultry dishes 5. ___________ 4 – 6 months
Canned poultry, opened 1 day NR

Activity no. 3: LET’S COOK!

Objective: Perform the given recipe Italian

Chicken Roll-Ups.

Direction: Perform the given recipe. Prepare and

cook the chicken. Follow the procedures in
preparing and cooking Italian Chicken Roll-Ups.

INGREDIENTS
8 - boneless skinless chicken
Tools and Equipment
breast
casserole gas or electric 8- thin slices (4 ounces) ham
stove knife chopping board 4- slices cheese, halved
measuring cup measuring 2/3- cup seasoned bread
crumbs
spoon wooden spoon
½ - cup grated cheese
¼ - cup minced fresh parsley
½- cup milk
Cooking spray
Procedure:
1. Preheat oven to 425°.
2. Flatten chicken to 1/4-in. thickness.
3. Place a slice of ham and half slice of provolone cheese on each piece of
chicken.
4. Roll up from a short side and tuck in ends; secure with a toothpick.
5. In a shallow bowl, combine crumbs, Romano cheese and parsley.
6. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb
mixture.
7. Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken
with cooking spray.
8. Bake, uncovered, 25 minutes or until meat is no longer pink.
9. Remove toothpicks. Yield: 8 servings.

LET’S RATE YOURSELF!

Performance level
Criteria Excellent Very Satisfactory Needs No Points
(10) Satisfactory (6) Improvemen attempt Earned
(8) t (4) (2)

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T.L.E 10 – COOKERY
QUARTER 3 – WEEK 8
Final Output Output is Output is Output is Output is not No
very very presentable so and is not attempt
presentable presentable and is little within the
and exceeds and meets below standard
standard standard standard
Time Work Work Work Work No
Management completed completed completed completed too attempt
ahead of within beyond the much beyond
date/time allotted allotted the allotted
date/time date/time date/time

 It is not recommended to refreeze poultry after it has been thawed. Freezing and
thawing release fluids called drip and the chances of bacterial spoilage are
increased. Water holding capacity of meat is also affected by subsequent
thawing.

 Safe steps in food handling, cooking, and storage are essential to prevent
foodborne illness. You can't see, smell, or taste harmful bacteria that may cause
illness. In every step of food preparation, follow the four Fight BAC! ™
guidelines to keep food safe:
 Clean — Wash hands and surfaces often.
 Separate — Don't cross-contaminate.
 Cook — Cook to proper temperatures.
 Chill — Refrigerate promptly.

List down the Basic Handling of Food safety.

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

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T.L.E 10 – COOKERY
QUARTER 3 – WEEK 8
True or False.
Directions: Write True if the statement correct. then False if it is incorrect.

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

2. Cooked poultry should be cooled as quickly as possible, covered to prevent drying
and no need to be refrigerated.
3. Chicken and turkey (whole) can be stored in the refrigerator for as long 3-4 days.
4. It is recommended to refreeze poultry after it has been thawed.
5. When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a
better chance to rehydrate.
6. Cross-contamination can happen when raw poultry — or even just its juices —
somehow come into contact with any other food products
7. Freezing does kill bacteria.
8. The only way to kill food-borne pathogens is by thoroughly cooking the food.
9. Always wash hands with warm water and soap for 20 seconds before and after
handling food.
10. Hot food should be held at 40 °F or colder

Writing Time!
Complete the statement below by carefully answering the question in the box.

I have learned that __________________________________________

Is it recommended
to refreeze poultry _____________________________________________________________
after it has been
thawed? ____________________________________________________________.

Why do you think I think that _______________________________________________

it is important to
know the proper
handling and 10
T.L.E 10 – COOKERY
storing of poultry
QUARTER 3 – WEEK 8
and game?
____________________________________________________________
___________________________________________________________.

BIBLIOGRAPHY
REFERENCES
https://www.recipetips.com/kitchen-tips/t--149/chicken-handling-safety-storage.asp
https://www.eatthis.com/store-chicken-in-freezer/
Cookery 10 Learning Module

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

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T.L.E 10 – COOKERY
QUARTER 3 – WEEK 8
 Technology and Livelihood Education
COOKERY 10
QUARTER 3 – WEEK 8
ANSWER SHEET

Name: Grade: _____________Section: _____________________________

Quarter: 3 Week: ____ Teacher: __ School: ___________________

PRE- TEST POST TEST

1. 6. 1 6
2. 7. 2 7
3. 8. 3 8
4. 9. 4 9
5. 10. 5 10

Looking Back Activity 1 Activity 2

1. 1. 1.
2. 2. 2.
3. 3. 3.
4. 4.
Check your understanding 4.
5. 5.
1. 5.
SCORE: SCORE:
.2. SCORE:
3.
4.
5.
ACTIVITY Rubrics for checking
Score NO.3
Criteria Excellen Very Satisfacto Needs No Points
t (10) Satisfactor ry (6) Improvement attempt Earne
y (8) (4) (2) d
Final Output Output is Output is Output is not No
Output is very very presenta so and is not attempt
presenta presentable ble and is within the
REFLECTION: ble and and meets little standard
exceeds standard below
standar standard
d
Time Work Work Work Work No
Management complet completed complete completed attempt
ed within d beyond too much
ahead of allotted the beyond the
date/ti date/time allotted allotted
me date/time date/time

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T.L.E 10 – COOKERY
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1. _______________________________________________________________
2. ________________________________________________________________

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