Principles of Poultry Cookery

Different Methods of Cooking Poultry

Causes of Food Spoilage and Contamination
Steps in Fabricating & Deboning a Chicken

LESSON 8
 LEARNING COMPETENCIES:
1. Explains the principles of poultry cookery
2. Identifies the different methods of cooking poultry
3. Explains the causes of food spoilage and contamination
4. Identifies the steps in fabricating and deboning a chicken
 Table of contents
01
MENTAL
02 03
PASS THE
HEALTH BUZZ GROUP
BALL
CHECK/FACTS

04
REFLECT- 05
CONNECT- ACTIVITIES
COMMUNICAT
E
 01.
MENTAL HEALTH CHECK
 01.
MENTAL HEALTH CHECK
 02.
FACTS/TRIVIA
WE ARE DONE!!
 FACTS/TRIVIA

• An egg starts growing into a chick when it reaches a

temperature of 86 degrees F.
• Chicken sperm can survive in a hen up to 32 days.
• Chickens come in an infinite variety of colors and
patterns.
• Chickens were domesticated about 8000 years ago.
 FACTS/TRIVIA
• Female chickens less than one year old are usually
called pullets.
• If a rooster is not present in a flock of hens, a hen will
often take the role, stop laying, and begin to crow.
• In the middle age, chicken soup was believed to be an
aphrodisiac.
• It takes a hen 24-26 hours to lay an egg.
• Laying hens average 245 eggs per year.
 03.
PASS THE BALL
I’m Excited!
 Questions:

1. Can you tell us something about the topic that we have

discussed last week?
2. Give 1 poultry dish and explain how to prepare and
cook it.
3. What do you think are the causes of food spoilage?
 04.
BUZZ GROUP
WOOOOOAAAAAHHH!!
 05.
Principles of Poultry Cookery
WOOOOOOOOOOOOW!
 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.
 Principles of Poultry Cookery
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.
 Principles of Poultry Cookery
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 more tender
product.

7. To improve the palatability of lean poultry meat,

basting can be done.
 06.
Different Methods of
Cooking Poultry
WOOOOOOOOOOOOW!
 Different Methods of Cooking Poultry
Poultry is a particularly versatile meat that is suited to many
different methods of cooking. It is important, however, to make sure
that the bird you have chosen is suited to the method of cooking for
each recipe or cooking style. You must consider the type, age, and
size.

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.
 Different Methods of Cooking Poultry
●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. Common Filipino dishes that make use of this cooking
method are chicken inasal, chicken barbeque and shallow fried chicken.
Different Methods of Cooking Poultry
1. Frying – this is the common and easiest method of cooking
poultry. This may be done in either shallow or deep fat.

• Shallow frying – it is suitable for the most tender and best

quality cuts of poultry, such as supreme or sautéed poultry
cuts.

• Deep frying – it can be used for coated poultry portions,

such as crumbed chicken kiev or a tempura batter for
Japanese-style chicken.
 Different Methods of Cooking Poultry
2. Roasting – it is an excellent method of cooking whole poultry. It
is recommended to stuff the bird for increased flavor and truss for
a compact shape that is easier to carve.
 Different Methods of Cooking Poultry

3. Broiling – the poultry is cooked over live coal.

 Different Methods of Cooking Poultry

● 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 that
make use of this cooking method are tinola, sinampalukang manok,
manok na pinaupo, and relyeno.
 Different Methods of Cooking Poultry
1. Braising – the method is the same as that for braising of other
meats. The pieces are sprinkled with flour to coat them, browned in
hot fat, then simmered or baked in a covered pan with or without a
small amount of liquid.
 Different Methods of Cooking Poultry

3. Stewing – poultry of more than a year old should be cooked

slowly in water to soften the tough connective tissues.
 07.
Causes of Food Spoilage and
Contamination
WOOOOOOOOOOOOW!
 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.
Causes of Food Spoilage and Contamination
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
 Causes of Food Spoilage and Contamination
The common causes of food contamination and food spoilage are:

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 the temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial
growth
 08.
Steps in Fabricating Chicken
WOOOOOOOOOOOOW!
Steps in Fabricating Chicken
Steps in Fabricating Chicken
Steps in Fabricating Chicken
Steps in Fabricating Chicken
Steps in Fabricating Chicken
 09.
Steps in Deboning a Chicken
WOOOOOOOOOOOOW!
Steps in Deboning a Chicken
Steps in Deboning a Chicken
Steps in Deboning a Chicken
 ESSENTIAL QUESTIONS:
1. What are the things that we should keep in mind while
preparing or cooking poultry dishes?
2. Explain the difference between moist heat cooking and dry
heat cooking. Give one advantage and disadvantage per
method.
3. What do you think is the best way to avoid food spoilage
and contamination? Elaborate your answer.
4. Explain the process on how to fabricate and debone a
chicken.
5. What values can you gain from this activity?
 Recitation

1. Give one situation in real-life wherein you can apply this

lesson. Elaborate your answer.

2. What benefit can you derive from our topics?

3. To what school goals and objectives is our lesson connected?

Reflect.
 10.
LIFELONG LEARNING
I’M MORE THAN READY!
 Knowing and understanding the principles
of poultry cookery and how to apply them in
real-life situationa are essential skills needed
in order to have a healthy and good life.
LIFELONG LEARNING
 11.
Activity & Quiz Time!!
I’M MORE THAN READY!
 Activity No. 1 Poultry
Directions: Using any graphic organizer identify and explain
the following:

1. Principles of Poultry Cookery (7 points)

2. Different Methods of Cooking Poultry (Give 2 dishes as
examples for each method) (10 points)
3. Causes of Food Spoilage and Contamination (8 points)
 Activity No. 2. Five Fingers Steps
Sequencing
Directions: Identify and briefly explain the steps on how to
fabricate and debone a chicken using five fingers steps
sequencing.

a. Fabricating a chicken
b. Deboning a chicken
Activity No. 2. Five Fingers Steps
Sequencing
“Study without desire spoils the memory,
and it retains nothing that it takes in.”
-Leonardo da Vinci

Quote of the Week

 Thanks
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