TLE - Home Economics

Cookery NC
Third Quarter-Module 5
II
Cook Poultry and Game Dishes

Writer: Karina A. Villanueva

Cover Illustrator: Christopher E. Mercado
 This module will provide you learners the essential knowledge and
opportunities to develop your skills and gain understanding in presenting cook
poultry and game dishes. It is here to help you develop knowledge, skills, and
attitudes in the performance of Cookery tasks. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course.
The module contains:
Learning Outcome 2: Cook Poultry Game Dishes
2.1. prepare poultry and game birds hygienically to minimize risk of food
spoilage and cross contamination
2.2. cook various poultry and game bird dishes appropriately
After going through this module, you are expected to:
1. discuss the principle of poultry cookery;
2. explain the causes of food spoilage and contamination; and
3. follow procedures on how to prepare poultry before cooking.

Definition of Terms: Explain the given words below using your own ideas. (5 points
each)
1. Principle
__________________________________________________________________________
__________________________________________________________________________
2. Contamination
__________________________________________________________________________
__________________________________________________________________________
3. Game birds
__________________________________________________________________________
__________________________________________________________________________

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Lesson
2 Cook Poultry and Game
Dishes
Poultry is cooked to improve its palatability and tenderness and to destroy
any bacteria or parasites present. Poultry should always be prepared properly and
cooked thoroughly.

Describe the given market forms of poultry based on your knowledge.

1. Live poultry - ______________________________________________________________
2. Whole poultry - _____________________________________________________________
3. Dressed poultry - ___________________________________________________________
4. Drawn poultry - ____________________________________________________________
5. Ready-to cook - ______________________________________________________________

In the cooking of poultry and game dishes, the techniques in preparing

poultry before plating should be in consideration. The following topics and
activities will help you learn the techniques in preparing poultry dishes.

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 Read and understand the given situation below. Write your answer on the
space provided. (5 points each)

1. There are different cuts of poultry. If you will be assigned to prepare and bring a
chicken dish in a potluck. What part of chicken is best for Cordon Bleu? Defend
your answer.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________

2. What is the first thing to do when fabricating a chicken? Defend your answer.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________

Principle 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 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 chicken
should

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 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. Left over stuffing should be stored
separately to prevent contamination.
5. Because poultry meat is paled-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 tendered 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 maybe contaminated by different microorganisms or by chemicals that
can cause health problems for anyone who eats it.
The common cause 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.

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8. Prolonged exposure to temperatures favorable to bacterial growth.

Poultry Cookery
Poultry, like meat maybe 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 meat. Fat content should also be taken into
consideration.
1. Moist Heat Method
As discussed earlier in the in this lesson, chicken are categorized into
classes. All classes of chicken and other poultry for that matter maybe 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 terms “ broilers and fryers” Somewhat older but
still immature birds such as capons and roosters 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.

Steps in Fabricating Chicken

1. Cut along center of breast bone.

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2. Here you can view the cut made.

3. Using the knife, scimitar maybe preferred but a fillet knife would work well too.
Cut along one side of the breast bone to the base of the chicken.

4. Separate the skin that is attached to breast from leg quarter.

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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.

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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 3 – 9 for the other side
of the 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.

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13. Finish cut through joint to remove quarter. Repeat steps 10 – 13 for other leg
quarter.

Deboning Chicken

STEP 1: Place the chicken, breast side up,

On a clean cutting surface. Stretch out each
wing flat against the board by pulling the tip.
With a boning knife, cut off the wing tip and
next joint, leaving the largest wing bone
still attached.

STEP 2: At the neck, cut out the wishbone by

pulling the skin up and out of the way and
sliding the knife along the underside of the
wishbone. Continue cutting around and under
the wishbone until it is free and can be pulled
out with your fingers.

STEP 3: Turn the bird over, and with breast

Side down, cut along the backbone from
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the neck to the tail.

STEP 4: With short sharp strokes of your

knife, keeping the knife close to the bones
cut the flesh and skin, carefully using
your fingers to pull the flesh away from
the carcass.

Cut through the ball-and-socket joints

connecting the wings and thigh bones
to the carcass, so that they are separated
from the carcass but still attached to the
skin. When step is completed on both sides,
meat will be attached only along the ridge
of the breastbone. Gently (the skin tears
easily) pull to separate the breastbone
and carcass from the flesh.

STEP 5: Cut the flesh from the curved

(saber) bone near the wing and remove
the bone.

STEP 6: The partially-boned bird with leg

and wing bones left in, is now ready for
stuffing.

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STEP 7: While holding the wing bone
from inside the bird, cut through the
tendons and scrape the meat from the
bone with the knife. Pull out the bone,
using the knife to free it.

STEP 8: Cut off end of the leg bone

using a cleaver or thick-bladed cook’s
knife. Note: The use of cook’s knife
for chopping through skin bone is
acceptable for this application but
not recommended for cutting through
other bone.

STEP 9: Repeat step #7 to remove the

leg bone. Reposition wing and leg meat
so skin side is out.

STEP 10: The whole chicken is now completely

deboned, with the skin intact and ready to be
stuffed, rolled, and roasted.

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 Answer the following questions. Write your answer on the space provided.
(5 points each)
1. Why is it important to follow the procedure and steps in fabricating chicken?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________
___________________________________________________________________________
___
2. What are the things to do to avoid contamination in preparing chicken dish?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________
___________________________________________________________________________
___
3. What are the two methods in cooking chicken dishes? Give example each.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________
_____________________________________________________________________
___

Fill in the blanks with the correct answer. Choose the answer from the big box
below.

contamination poor personal hygiene prolonged

foodborne good nutrition

1. One common causes of food contamination is infected employees/workers

because
of _________________practices.

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2. Food contamination is a serious public health problem resulting in ___________
diseases.
3. ______________exposure of foods to temperature is favorable to bacterial growth.
4. Awareness of potential sources of food contamination is an important component
of
5. All food should be safe and free from __________________________.

There are two methods of preparing poultry and game dishes. Identify at least five
for each method. Write your answers in their respective columns.
Moist Heat Method Dry Heat Method

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

Modified TRUE or FALSE: Write True if the statement is correct. If not, copy the
incorrect answer then write the correct word on the opposite side to make it right.
Read and follow the instructions carefully.
___ 1. Mature birds are best cooked using moist heat.
___ 2. To improve the palatability of lean meat, stewing can be done.
___ 3. Dry heat method is suitable for young birds.
___ 4. Because poultry meat is pale-colored, it is best to employ moist heat method.
___ 5. The best cooking temperature for poultry is at moderate to high heat.

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___ 6. Cooking poultry dishes to moderate heat also minimizes nutrient loss and
shrinkage of meat.
___ 7. Younger birds need to be tenderized by moist cooking prior to dry heat
cooking.
___ 8. Chicken stuffed “Relyeno” dish is an example of dry heat method in cooking
poultry dishes.
___ 9. In fabricating chicken, use your thumb under the wing joint and press
upward and out to separate joint.
___ 10. Common bacteria that can be found in raw chicken meat is e-coli.

Online Learners:
Using the internet, search and download at least 10 different recipes of
poultry and game dishes. Make it an e-portfolio.
Note: Search 5 moist heat method and 5 dry heat method.
Offline Learners:
Look for magazines and make an album of different poultry dishes using the
two methods of cooking poultry dishes. Ten moist heat method and ten dry heat
method.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Compiled properly (20) recipes of poultry and game dishes in a very
attractive manner
4 Compiled properly (16-19) recipes of poultry and game dishes in an
attractive manner
3 Compiled properly (10-15) recipes of poultry and game dishes in simple
manner
2 Compiled properly (6-9) recipes of poultry and game dishes in simple
manner
1 Compiled less than 6 recipes of poultry and game dishes in disorganized
manner

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What I know …… What’s in… What’s What I have
more………answ learned…
answers may vary 1.Live and
ers may vary
well-feathered 1.Poor personal
hygiene
2.Slaughtered and
de-feathered 2.Foodborne

3.Visceral organs 3.Prolonged

removed
4.Good nutrition
4.Chilled or frozen
5.Contamination /
5.Marinated or microorganisms
seasoned

What I can do…. Assessment… Additional

Activities…..
1.Moist method 1.TRUE
outputs may vary
2. Dry method
2.Stewing – basting
a. simmering
3.TRUE
a. pan -frying
4.Moist -dry
b. poaching
b. roasting 5.Moderate to high –
low to moderate
c. stewing
c. broiling 6.TRUE
d. boiling 7.Younger – older
d. grilling
8.TRUE
e. steaming
e. baking 9.TRUE

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 Book
Cookery Learning Module 10

Online Source
Definitions by Merriam-Webster. Retrieved from http://www.merriam-webster.com/dictionary
Cook Poultry and Game Dishes — The Culinary Pro

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https://www.google.com/search?q=fabricate+chicken&rlz=1C1CHBD_enPH940PH940&source=lnms
&tbm=isch&sa=X&ved=2ahUKEwj2kNrV_OvuAhXb7GEKHY90Ae8Q_AUoAXoECAc

https://www.google.com/search?q=methods+of+cooking+chicken&rlz=1C1CHBD_enPH940PH940&o
q=methods+of+cooking+chicken&aqs=chrome..69i57j0l3j0i22i30l4.22408j0j15&sourceid=chrome&ie
=UTF-8

https://www.google.com/search?bih=657&biw=1366&rlz=1C1CHBD_enPH940PH940&hl=en&ei=IKo
xYM_LGrC2mAWKsaTwBQ&q=methods+of+cooking+chicken+using+moist&oq=methods+of+cooking
+chicken+using+moist&gs_lcp=Cgdnd3Mtd2l6EAM6BwgAEEcQsAM6BggAEBYQHjoFCAAQhgNQ-vYK
WOOLC2DfkQtoAnACeACAAY8BiAGICZIBAzEuOZgBAKABAaoBB2d3cy13aXrIAQjAAQE&sclient=gws-wi
z&ved=0ahUKEwjP27WR3fnuAhUwG6YKHYoYCV4Q4dUDCA0&uact=5

https://www.google.com/search?bih=657&biw=1366&rlz=1C1CHBD_enPH940PH940&hl=en&ei=_N
MxYOT_PK6Jr7wP7bqb0AI&q=e+coli+bacteria&gs_ssp=eJzj4tDP1TewjK_MMWD04k9VSM7PyVRISkw
uSS3KTAQAbo0InA&oq=ecoli&gs_lcp=Cgdnd3Mtd2l6EAEYADIJCC4QChBDEJMCMgoILhDHARCvARBD
MgIIADICCAAyAggAMgQIABAKMgIIADIECAAQCjIICC4QxwEQrwEyAggAOgoILhCwAxBDEJMCOgcILhCw
AxBDOgcIABCwAxBDOgQIABBDOgUIABCGAzoFCAAQsQM6CAgAELEDEIMBOgoIABCxAxCDARBDOgQI
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ient=gws-wiz

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