Grade

12

TVL-HE
COOKERY NCII
QUARTER 3 – MODULE 5
Prepare Poultry and Game Dishes
 I. INTRODUCTION:

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.

II. MODULE CONTENT

Classification of Poultry and Games

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.

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

Selecting Good Quality Poultry and Game

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

2. Whole Poultry. These are slaughtered birds that have been bled and defeathered.
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.
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 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

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
• evisceration
• 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.
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 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.

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 food borne 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

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 7. Failure to reheat foods to temperature that kills bacteria

8. Prolonged exposure to temperatures favorable to bacterial growth

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, chickens are 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 “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.

III. ACTIVITIES:

A. Activity No. 1 - Make a research on the following:

• Different cuts of poultry
• Characteristics of good quality poultry
• Preparation of poultry for cooking
• Steps in Fabricating chicken
• Submit your research in a short bond paper with folder

B. Activity No.2 – Market Visit

This will be a collaborative activity. Follow the instructions below:
Find a partner near to you. Visit a supermarket or a wet market near you and do the
following:
• List down the market forms of poultry being sold
• Take note of the appearance, color, odor and its cuts
• Make a report of your activity
• Submit your report in a short bond paper with folder

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IV. SUMMATIVE ASSESSMENT (Use a separate sheet of paper for your answer)

A. Read and understand the questions below and locate your answers inside the box.
(10pts)

A S D F G H J K L P O P W E Q
Q U G C W F I P W F Q E R T W
A T A V H D J L E R A K D F E
Z G M B I S H K R Y S I D G R
W B E N T A G J D E X N Y H T
S N U R E T S O O R Z G R H Y
X F H M M W F N S Z X D E G U
R D B L E E D B A S Q U A B I
F G F K A R S V D C V C T T O
C H D J T T A C D U C K T Y P
T G O N E T O T W O D A Y S A
G F Z H U Y S C F C F P U R Z
V J U M B O B R O I L E R E X
B T X G U I D X S G J K I W C
U I O U G A T S W E R D Y T V

1. What do you call the birds that are hunted for food?
2. What do you call a desexed male chicken usually under 8 months old?
3. Which of the following poultry originated from China and is noted for its tender and
flavorful meat?
4. What do you call the young immature pigeon of either sex with extra tender meat?
5. Which of the following classes of poultry is on sale especially during the Christmas
Holiday?
6. To what part of poultry does breast meat belong?
7. What do you call a young chicken that is usually 9 to 12 weeks of age?
8. How many days should a whole chicken be refrigerated?
9. This is available and very popular in the province of rizal.
10. What is a male chicken under 10 months old?

B. Differentiate Dry heat cooking from Moist heat method. Write your answer in a
separate sheet of paper. (5 pts.)

II.. ESSAY: Read and analyze the situation. Write your answer in a separate sheet of
paper. (10 points)
You were task to dressed 100 pcs broiler for tomorrows event. How can you
ensure that there will be no contamination to the dressed chicken? Explain your process
of storing the chicken.
References:
Department of Education, Technical Vocational Livelihood Education – Cookery
Module 2 Manual First Edition, 2016

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 ANSWER SHEET

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