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COOKERY 2: PREPARE POULTRY AND GAME DISHES (PART I)

This learning material is the first part of the Module, Prepare Poultry and
Game Dishes. At the end of the week, the learners should be able to demonstrate
an understanding in preparing poultry and game dishes ad the necessary knowledge,
skills and attitudes required in preparing them specifically in performing mise en
place and cooking poultry and game bird dishes.

At the end of this module, you are expected to

LO1. Perform mise en place
1.1. prepare the tools, equipment and ingredients based on
standards
1.2. identify the market forms of poultry
1. 3. Determine poultry cuts in accordance with prescribed dish

LO2. Cook poultry and game bird 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

PERFORM MISE EN PLACE

WHAT IS POULTRY?

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Poultry refers to several kinds of fowl or domestic birds including chicken,

turkey, duck, geese, and game especially raised mainly for their meat and/or eggs.
Poultry is classified according to breed, weight and age.
A. Chicken – the most popular and common poultry as to age or degree of
maturity
 Pullet – four to six weeks old baby chicken which weighs
mostly 1 lb. It is suitable for roasting and grilling.
 Capon – surgically unsexed male chicken with a weight of 4 to
7 lbs with tender, flavorful and with lots of white meat. It is a
more expensive poultry.

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  Broiler – 9-week old young chicken which weighs about 2 lbs
and has soft, pliable, smooth skin and flexible breastbone
cartilage.
 Broiler fowl – 8 month older chicken which weighs 8 lbs. They
provide meat suitable for stews or casseroles.
 Layer – or the bro-hen – Laying hen is about 1 ½ years old
 Stag – a male chicken with coarse with coarse skin, a
toughened and darkened flesh and hardened breastbone
cartilage. It weighs 3-6 lbs. It is known as the rooster.
 Roasting chicken – weighs 3-4 lbs, eight weeks old and the best
size for a family.
B. Turkey – not readily available in the market.
 Fryer-roaster – 16- week old, young turkey which has tender
meat, soft, smooth textured skin and flexible breastbone
cartilage.
 Young hen or young tom – young hen which weigh 12-16 lbs.
Young tom is 12 to 30 lbs.
 Old hens or old toms – the breeding stock of turkey , its meat is
best used for casserole dishes.
 Yearlings – turkeys under 15 months of age when marketed.
C. Duck – a fatty bird that is best for roasting. It is marketed as duckling or
young duck.
 Broiler duckling or fryer – 8-week old young duck with tender
meat, soft bill and windpipe.
 Roaster duckling – a 16-week old young duck with tender meat
and has bill which is completely hardened and windpipe that is
easily dented.
 Mature duck or old duck – more than 6 months old which has
tough flesh, hardened bill and windpipe.
D. Goose – Young goose weighs from 4-10 lbs. with tender, fatty, creamy-
white flesh which becomes light brown when cooked. It has a slightly gamey
flavor. Mature goose is more than 6 months old and weighs 10-18 lbs., rarely
used in food service.

CHARACTERISTICS OF A QUALITY POULTRY

1. Chicken should be free from foul odor.
2. Poultry’s s kin should be smooth and free from any damage such as tears,
cuts, broken bones and burn.
3. Has a flesh white
4. The feet are soft and the breastbone is flexible.
5. No black discoloration.
6. Blood is completely drawn.
7. There are no pinfeathers.

MARKET FORMS OF POULTRY

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A. Live Poultry – these are still in cages. In buying live poultry, choose those
are alert, healthy, well-feathered, free from bruises, blisters and broken
bones.
B. Dressed Poultry – these are slaughtered poultry with intact viscera but no
more head, feet, blood and feathers. Good dressed poultry have
moderate fat covering, free from pinfeathers and have no missing skin
or parts.
 Drawn Poultry - dressed chicken without visceral organs, feet
and head, chilled or frozen. Frozen ones with freezer burns
should not be bought.
 Boneless chicken – dressed and drawn chicken without all
bones, but the shape of the chicken is not destroyed.
 Ready to cook poultry – dressed, drawn and processed for
cooking.

POULTRY CUTS:

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1. Whole chicken - Fresh or frozen, not cut

2. Halves – cut into two, from front to back through the
backbone and breastbone with wings attached.
3. Breast – cut with wings and back portion removed.
4. Whole leg – consists of the drumstick and thigh of
poultry.
5. Thigh – portion of the leg above the knee joint. It can
be prepared boneless or skinless.
6. Drumstick – lower portion of the leg quarter.
7. Chicken wing – composed of the drumette,
midsection and tip.
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COOK POULTRY AND GAME BIRD DISHES
PREPARING POULTRY FOR COOKING
1. Slaughtering – it includes killing and bleeding the poultry. Veins are cut
using a sharp knife and its blood is drained for 1 1/2 -2 minutes.
2. Scalding – immersing the body of poultry in hot water with 60˚C or 140˚F
for about 1 minute. This will open the shaft that holds the feathers and
makes plucking the feathers easier.
3. Plucking – removing the feather of poultry.
WAYS OF REMOVING THE FEATHERS:
 Picking – the poultry is immersed in hot water to make picking
the feathers easier.
 Dry picking – pulling feathers with the hands and using a
tweezer to pull out the remaining feathers or with the use of a
kitchen torch to singe off the feathers.
 Waxing – using heated paraffin wax. Poultry is dipped in hot
wax until feathers are coated with wax. Then, dipped in cold
water to harden the wax, peeled off taking all feathers.
4. Eviscerating – disembowelment or removal of internal organs of poultry.
Feet and head are also removed.
5. Deboning – removing the bone from poultry meat for cooking.

FOOD SPOILAGE AND CROSS CONTAMINATION

Food spoilage reduces the quality of edibility of the food because it is
deteriorated or spoiled. In preparing poultry for cooking, it is important to prevent
them from spoilage. Spoilage is caused by bacteria, molds, yeasts, enzymes,
oxidation and contamination. The nutritional value, color, texture and flavor are
damaged when spoiled and the food becomes harmful to one’s health.
TYPES AND CAUSES OF FOOD SPOILAGE
1. Bacterial spoilage – presence of bacteria in the food causes it to
spoil. It produces changes in the flavor, texture and
composition of food.
2. Mold spoilage – growing fungi promote spoilage in food. They
cause changes in odor, color and flavor to food. Food
consistency also decreases due to mold presence.
3. Yeast spoilage – they cause discoloration and change in odor on
food and leads to fermentation.
4. Enzymes – food changes in color, texture, and flavor when not
cooked or used while fresh.
5. Oxidation – causes discoloration and food develops an unpleasant
smell and taste
Cross contamination occurs when microbes and dirt form raw meat, raw
vegetables and from people transfer to food, on utensils and equipment or through
poor storage practices. It can be caused by air, dust, equipment used and water.
When chemicals mix with food it can contaminate food products.
Salmonella causes sickness such as typhoid fever, food poisoning and
parathyroid. Through proper handling and storing of poultry, the growth of
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bacteria and the risk of food borne diseases can be eliminated. It should be a must
that safe handling should be observed.
SOME PRACTICES THAT HELP PREVENT CROSS-CONTAMINATION
1. Wash your hands thoroughly.
2. Avoid cross-contamination
 Use only one cutting board for poultry and another for other
food items.
 Always wash the cutting board, knife and utensils after they
come in contact with raw meat, seafood and poultry.
 Use separate utensils to handle raw and cooked food . You may
use color coded utensils such as cutting board and knife.
3. Cook food in proper temperature – whole poultry should be cooked
to 180˚F for doneness. Cook eggs until the yolk and white are
firm and not runny.
4. Chill: refrigerate promptly
 Refrigerate or freeze perishables, prepared food and
leftovers within two hours after cooking
 Divide the large amount of leftovers into small, shallow
containers for quick cooling.
 Don’t pack the refrigerator.

5. Clean the kitchen surface often.

METHODS OF COOKING POULTRY

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A. Moist Heat Methods

1. Poaching (140˚F-180˚F) – cooking gently on simmering liquid or
seasoned stock or milk. Poultry to be cooked using this method
should be naturally tender.
2. Simmering (185˚F – 205˚F) – cooking food in a liquid close to the
boiling point. Those that are tough and need to be tenderized by
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 prolonged exposure to moist heat are the ones that are
simmered.
3. Boiling (212˚F) – Cooking poultry at boiling temperature.
4. Steaming – cooking poultry in liquid close to the boiling point.
Poultry to be cooked through steaming should be naturally
tender and of a size and shape that will allow them to cook in a
short amount of time. Aromatic ingredients can be added to the
water so as to contribute a subtle flavor to the steamed food.

B. Dry Heat Methods

1. Grilling and Broiling – Naturally tender, portion size poultry are
cooked using these methods so as to create the right amount of
surface browning by the time the inside is cooked to desired
doneness. Grilling is cooking on the rack over direct heat which
may be charcoal, an electric element or gas heated, moving food
items from hotter to cooler places on grill.
2. Baking and Roasting – Baking is a method of cooking portion sized
or cuts of poultry with prolonged dry heat using an oven with
at least 150˚F.
Roasting is cooking whole poultry on a spit over an
open fire. It can be done using oven. Baked and roasted
poultry are seasoned, flavored and cooked until golden brown
in color with moist and tender texture.
3. Sauteing - cooking food rapidly in a little fat over relatively high
heat. The pan is preheated with a little fat before adding the
food item to be sautéed. Let the food item weeps and
simmers in its own juice.
TECHNIQUES IN SAUTEING
 Stir frying - done in wok and cooks food items
over very high heat.
 Searing or pan searing – less oil is used. It is not
intended to cook food fully. Before roasting ,
braising or stewing, searing is done.
4. Pan frying – cooking in a moderate amount of fat in a pan over
moderate heat. More fat is used than in the sautéing. Pan-
fried poultry are coated with flour, batter or breaded.
5. Deep Frying – To cook poultry, submerged in hot fat. It is done
with the temperature between 350˚F-375˚F.

POULTRY RECIPES:
CHICKEN ALA KING

Ingredients:
1 kg chicken, chopped into serving pieces
¼ c butter
1 c button mushroom
1 c evaporated milk
1 c chicken stock
1 c all purpose cream
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1/3 red bell pepper or pimientos, sliced

3 tbsp sherry wine, if desired
2 tbsp flour, as needed

Procedure:
1. Rub chicken with fish sauce, white pepper and calamansi juice.
Marinate for at least 15 minutes. Set aside.
2. Heat cooking oil. Fry marinated chicken until golden brown.
Drain excess oil using paper towel.
3. In the used pan, leave 2-3 tbsp of oil. Fry garlic. Add prepared
chicken.
4. Pour in pineapple juice. Add sugar and cook until sauce is
almost dry. Season with salt to taste. Add grated cheese and
cook until cheese melts.
5. Makes 6-8 servings

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References

Andantes, Mildred SM, ET AL, (2004), Technology and Livelihood Education

III, Manila: Innovative Educational Materials, Inc.
De Guzman, Ines Alacantara, et. Al, (1990), Technology and Home Economics
III, Manila: National Bookstore, Inc.
Kong, Aniceta S. and Domo, Anecita P., Cookery (Manual), Manila:
Department of Education
Rondilla, Aida H. , et. Al (2016), Cookery, Manila: Adriana Publishing CO., Inc.
https://en.wikipedia.org/wiki/Poultry
https://www.reference.com/food/market- forms-poultry
http://theculinarycook.com/cooking- methods-how-to-cook/