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4 Q3 Cookery

Technology and Livelihood Education (Davao Oriental State University)

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10
TLE
Cookery
Quarter 3 – Module 4
Poultry Cookery
(Weeks 7 & 8)

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What I Need to Know

This module contains how to prepare and cook POULTRY DISHES.

After going through this module, you are expected to:

1. define poultry and game in cookery;
2. elaborate the different methods of handling and cooking poultry; and
3. cook or prepare a suggested poultry recipe.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________

Directions: Read the question carefully and choose the letter of the correct answer.
Write your answer in your test booklet.
1. These are birds hunted in the wild for sport and/or food.
A. game B. livestock C. poultry D. swine
2. Which of the following poultry is originated from China and is noted for its tender
and flavorful meat?
A. chicken B. goose C. itik D. pecking duck
3. What do you call to a young immature pigeon of either sex with extra tender
meat?
A. duck B. fryer C. rooster D. squab
4. Poultry is composed of different parts. Which of the following does breast meat
belong?
A. dark meat B. tough meat C. variety meat D. white meat
5. Which of the following characteristics is a good quality of a live poultry?
A. Free from pin feathers and shows no cuts.
B. It has clear eye.
C. It is heavy, and the skin is watery.
D. It has well-develop thighs.
6. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer B. hen C. roaster D. stag
7. How many days should a whole chicken be refrigerated?
A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days
8. How do you classify the internal organs like gizzard and liver?
A. Entrails B. dark meat C. viscera D. Variety meat

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9. In cookery, we apply different cooking methods depending on the ingredients

that we have. If you will cook a matured poultry, which of the following
methods will you apply?
A. Boiling B. Frying C. Roasting D. stewing
10. What cookery method is suitable for the less tender cuts of poultry?
A. Boiling B. frying C. roasting D. stewing
11. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
12. What factor affects the poultry meat ‘s tenderness and juiciness?
A. age B. cookery C. cuts D. sex
13. Which of the following can be done to prevent drying when reheating?
A. Cook using sauces and gravy.
B. Overcook the poultry meat.
C. Remove fat before cooking.
D. None of the above
14. Which of the following is NOT a characteristic of a whole chicken?
A. Their head, feet and viscera are still intact.
B. They are clean, well fleshed.
C. They have thin fat coverings.
D. They are free from pin feathers and show no cuts, scars, or missing skin.
15. Which of the following is NOT a characteristic of a dressed poultry?
A. The skin is smooth and yellow in color.
B. The breast is plump.
C. The thighs are well-developed.
D. It has foul odor.

What’s In

To test your knowledge on this lesson, answer the following questions. Write your
answers in your notebook.

1. What is poultry?
2. What is the difference between game and poultry?
3. Is it important to include poultry dishes in our diet?

Good job! What you explained is part of this lesson on Poultry Dishes. You now have
the idea as to what the next lesson is all about.

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What Is It

In this lesson, you will be introduced as to how to cook chicken and other poultry
dishes. It may sound vigorous, but this is so useful to you in the future so explore
now!

Selecting and Purchasing Poultry and Game

Poultry consumption in the Philippines has increased remarkably in the last decade.
This is evident in the popularity of chicken dishes in restaurants all over the country.
Poultry refers to several kinds of fowl that are used as food and the term includes
chicken, turkey, duck, pigeon, and quail. These are usually domesticated raised
mainly for meat and/or eggs. Birds such as smites that are hunted for food are
games.

Classification of Poultry and Games

Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat

Chickens and other poultry may be divided into classes which are essentially of the
same physical characteristics associated with age, sex, live weight and/or breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks
of age, of either sex, is tender meat with soft, pliable, smooth textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8 months
of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse
skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually
more than 10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened
and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are
on sale especially during the Christmas holiday.

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Other Poultry

1. Peking duck. This is a breed of duck that originated from China and is noted for
its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex or has extra tender meat.

Selecting Good Quality Poultry and Game

1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older
one.
d. Small feathers indicate that the chicken is young.

2. Whole Poultry
These are slaughtered birds that have been bled and de-feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars, or missing skin.

3. Dressed Poultry
These are slaughtered birds that have been bled, defeathered, and the visceral
organs are removed.
a. The skin is smooth and yellow in color.
b. The breast is plump.
c. The thighs are well-developed.
d. It has no objectionable odor.
e. It is heavy and the skin is not watery.

4. Ready-to-Cook
The dressed birds may be cut up and marinated or seasoned.

5. Poultry Parts
Several pieces of a single poultry part are usually packed in one carton, wrapped
and chilled or frozen. The various poultry parts are divided into any of the
following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

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Nutritional Value/Components of Poultry and Game

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

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

Preparation of Poultry for Cooking

• Slaughter and bleeding
• Scalding
• Defeathering and Singeing
• Evisceration
• Cutting into parts and or Deboning

Market Forms of Poultry

Live 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
This is the most available poultry form in the market. Dressed poultry are actually
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 Poultry
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. It is 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.

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Boneless, Skinless Breast. Split breast that has been

skinned and deboned.

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.

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Whole Chicken Leg 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.

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. These include heart, liver, and neck.

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Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the product.
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. This
temperature range produces a more flavorful and tender product. This also
minimizes nutrient loss and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens
should be done immediately before roasting. It is best not to fill the cavity
completely as this will prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be
eaten immediately or refrigerated if not consumed. Leftover stuffing should be
stored separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking
with fat for a brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to
produce a juicier and tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.

Causes of Food Spoilage and Contamination

All food should be safe and free from contamination and spoilage at all points in its
journey from its source until it reaches the consumers. However, food contamination
is a serious public health problem resulting in foodborne diseases that affect many
people every year. Hence, awareness of potential sources of food contamination is an
important component of good nutrition and good health.

Food may be contaminated by different microorganisms or by chemicals that can

cause health problems for anyone who eats it.

The common causes of food contamination and food spoilage are:

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.

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Poultry Cookery

Poultry, like meat may be cooked by either dry or moist heat method. The choice of
method depends mainly upon the age of the bird instead of location of the part in the
carcass as in the case of meats. Fat content should also be taken into consideration.

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 relleno.

2. Dry Heat Method

The dry method is usually reserved for young tender poultry.
The poultry class of these chickens is specially termed ―broilers and fryers‖
Somewhat older but still immature birds such as capons and roasters are
also suitable for roasting. They are still tender but fatter 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.

Steps in Fabricating Chicken

1. Cut along center of breastbone.

2. Here you can view the cut made.

3. Using the knife, scimitar may be preferred but

a fillet knife would work well too. Cut along one
side of the breastbone to the base of the
chicken.

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4. Separate skin that is attached to breast from

leg quarter.

5. With your thumb under the wing joint press

upward and out to separate joint

6. With knife, cut between joint to remove and

cut any skin not separated from carcass yet.

7. Here is a picture of detached breast and wing.

8. Cut around wing joint to remove wing.

9. A small thin piece of meat located on

underside of breast that can be removed by
pulling the tenderloin, good for chicken
tenders. Repeat steps 3-9 for the other side of
breast.

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10.Cut around leg quarter going up high

towards backbone then circling down
toward other side.

11. Halfway through you will hit the joint.

12. Using your thumb push up and out to snap

apart joint.

13. Finish cut through joint to remove leg

quarter. Repeat steps 10-13 for other leg
quarter.

Store Poultry and Game Bird

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,

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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 poultry
must be kept in the freezing unit until it is thawed for cooking.

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-
vapor proof film, foil or paper and then frozen at -170oC (0oF) or lower. Although there
are no abrupt changes in 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.

Storage Time for Poultry and Game

Refrigerator
Product Freezer (0oF)
(35-40oF)
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

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.

When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a
better chance to rehydrate. Immediately cook the thawed meat since bacterial growth
is rapid upon thawing. Slow thawing may be affected by placing the 1 to 2 kg. chicken
in the refrigerator for 12 to 24 hours or to place it under running tap water for ½ to
1 hour, in their original wrap in both cases. 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.

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 is easy to avoid

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getting sick from chicken and poultry, as long as you follow safe food handling
practices.

Safe Shopping for Chicken and Poultry

During distribution to retail stores, fresh chicken is kept cold in order to extend its
shelf life as well as to prevent bacteria growth. Packages of chicken should feel cold
to the touch, and should be among the last items you select before checking out.

Packages of chicken should be wrapped in plastic bags to prevent leakage onto other
items in your grocery cart.

Once you're home, you should immediately place your chicken in a refrigerator that
maintains a temperature of 40°F or colder, and use it within 2 days. Otherwise, it
should be frozen at 0°F.

Safe Handling of Chicken and Poultry

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 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 does not kill bacteria, either — 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 — 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.

Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term "fresh," that indicates that it has
never been colder than 26°F. Poultry that has at any time been kept at 0°F or colder
must have a label indicating that it is "frozen" or "previously frozen," whatever the
case may be.

Interestingly, poultry that has been kept at temperatures colder than 26°F but
warmer than 0°F can be labeled neither fresh nor frozen.

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.

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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

a. Shopping
b. Storage
c. Preparation
d. Thawing
e. Cooking
f. Serving
g. Leftovers
h. Refreezing

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:
A. Clean — Wash hands and surfaces often.
B. Separate — Don't cross-contaminate.
C. Cook — Cook to proper temperatures
D. Chill — Refrigerate promptly.

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

Storage
1. Always refrigerate perishable food within 2 hours (1 hour when the
temperature is above 90 °F).
2. 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.
3. 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.
4. Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
5. 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.
6. 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.

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Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after
handling food.
2. 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.
3. 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.
4. Marinate meat and poultry in a covered dish in the refrigerator.

Thawing
a. Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing
meat and poultry juices do not drip onto other food.
b. 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.
c. Microwave: Cook meat and poultry immediately after microwave thawing

Cooking
Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a
minimum internal temperature of 145 °F as measured with a food thermometer
before removing meat from the heat source. For safety and quality, allow 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.

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).
- 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.

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

Plate/Present Poultry and Game Dishes

Portion Control for Cooked Poultry and Game 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

It is not always what you eat, but how much you eat - It is the size of your servings
that really counts!

Most of us tend to underestimate the amount of food we eat and tend to overestimate
the recommended portion sizes for many foods. Almost everyone underestimates the
number of calories they consume, and people who weigh more do so, to a greater
degree.

Portion: A 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.
Portions can be bigger or smaller than the recommended food servings. There is no
standard portion size and no single right or wrong portion size.

Serving: A serving size is the amount of food listed (and recommended) on a product
‘s Nutrition Facts (panel of packaged food) or the amount of food recommended in
the Food Guide Pyramid and the Dietary Guidelines* for Americans. Sometimes, the
portion size and serving size match; sometimes they do not. A 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.

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What I Have Learned

Directions: Choose the correct answer from the box that best describes each
statement. Write your answers on a separate sheet of paper.

Portion Live Poultry Cut Whole Poultry

Serving Portion Cut Poultry
Store Game Game Drawn Poultry

_______1. This shows how much food should be eaten at one time.
_______2. These chickens or fowls are alive and breathing.
_______3. These are slaughtered birds that have been bled and defeathered.
_______4. It refers to several kinds of fowls that are used for food.
_______5. A market form of poultry that have been chilled or frozen.

What I Can Do

Directions: Video yourself Cooking Tinolang Manok for your family, be it for dinner
or lunch. Take a picture of a step-by-step process while doing the activity. Write all
the equipment and tools used, the ingredients being used for the dish, and procedure
in cooking using a short bond paper.

Note: Ask the guidance of your parents or guardian upon doing the activity.

Criteria for Scoring

15 Can perform the skill without supervision and with initiative and
points adaptability to problem situations.
13 Can perform the skill satisfactorily without assistance or
points supervision.
11 Can perform the skill satisfactorily but requires some assistance
points and/or supervision.
9 Can perform parts of the skill satisfactorily but requires
points considerable assistance and/or supervision.

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Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________

Directions: Answer this in your notebook. Choose the letter of your choice.
1. Poultry is composed of different parts. Which of the following does breast meat
belong?
A. dark meat B. tough meat C. variety meat D. white meat
2. Which of the following is NOT a characteristic of a dressed poultry?
A. The skin is smooth and yellow in color.
B. The breast is plump.
C. The thighs are well-developed.
D. It has foul odor.
3. What factor affects the poultry meat’s tenderness and juiciness?
A. age B. cookery C. cuts D. sex
4. What cookery method is suitable for the young poultry?
A. Boiling B. frying C. roasting D. stewing
5. These are birds hunted in the wild for sport and/or food.
A. game B. livestock C. poultry D. swine
6. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
7. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer B. hen C. roaster D. stag
8. Which of the following can be done to prevent drying when reheating?
A. Cook using sauces and gravy. C. Remove fat before cooking.
B. Overcook the poultry meat. D. None of the above
9. Which of the following is NOT a characteristic of a whole chicken?
A. Their head, feet and viscera are still intact.
B. They are clean, well fleshed.
C. They have thin fat coverings.
D. They are free from pin feathers and show no cuts, scars, or missing skin.
10. What do you call to young immature pigeon of either sex with extra tender
meat?
A. duck B. fryer C. rooster D. squab
11. Which of the following poultry originated from China and is noted for its tender
and flavorful meat?
A. chicken B. goose C. itik D. pecking duck
12. The following is the proper way of thawing poultry EXCEPT one.
A. In the refrigerator but should not drip to another food.
B. In the microwave oven but should be cooked immediately.
C. Place it in a leak- proof container and submerge in water.
D. Allow the poultry to thaw at room temperature.

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13. How many days should a whole chicken be refrigerated?

A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days
14. In cookery, we apply different cooking methods depending on the ingredients
that we have. If you will cook a matured poultry, which of the following
methods will you apply?
A. Boiling B. Frying C. Roasting D. stewing
15. How do you classify the internal organs like gizzard and liver?
A. Entrails B. dark meat C. viscera D. Variety meat

Answer Key

poultry
Drawn 5.
Poultry 4.
poultry
3. Whole
poultry
2. Live
1. Portion
Learned
What I Have

References
DepEd (n.d.). Food Trades Level III Fourth Year. Public Technical-Vocational High
Schools. Republic of the Philippines.
Chavez, L., et. al. (n.d.). BASIC FOODS FOR FILIPINOS 4th Edition.
The Major Kitchen Culinary Arts Center; MANAGING A FOOD –SAFE KITCHEN. Pages
50 – 60.
Ingram, G. (n.d.). ESSENTIAL DICTIONARY OF CULINARY ARTS. Pages190 – 195.
Sandoval, M. (1993). Culinary Arts I and II. Pages 87-89.
Navarro, L. et al. (n.d.). Homemaking for You and Me III; Food Management and
Consumerism. Pages 33-34.
De Leon, S. et al. (1999). Basic Foods for Filipino. Pages 231-253.
Lewis, D., et al. (n.d.). FAMILY MEALS HOSPITALITY. Pages 224-237.
Navarro, L. (n.d.). HOMEMAKING FOR YOU AND ME III. Pages 27-29.
Tabbada, E., et.al. (n.d.). Technology and Home Economics. Reprinted

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