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 FAMILY FEUD FAMILY FEUD FAMILY FEUD FAMILY FEUD FAMILY FEUD FAMILY

MILY FEUD FAMILY FEUD FAMILY FEUD FAMILY FEUD FAMILY FEUD FAMILY FE
Round 1

Broiling 40

Frying 25

Grilling 20

Barbequing 15

Win Lose Cheer Boo Silence

TEACHER ZIE’S

Virtual
Cooking
House
 VIRTUAL
COOKING HOUSE

The Methods of Dry Heat and Moist heat

Cookery
Methods in preparing Poultry and Game
Birds

EPP 9 - FINAL QUARTER

Prepare Poultry and Game Dishes
Objectives:
• Prepare poultry and game birds hygienically to
minimize the risk of food spoilage and cross-
contamination.

• Cook various poultry and game bird dishes

appropriately.
 Moist- Heat
Method
• 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.

Stewing Poaching Simmering Pressure Cooker

Steaming Boiling Blanching
 Dry- Heat Method

• This method is usually reserved for young tender poultry.

Older birds need to be tenderized by moist cooking before
dry heat cooking. One point to remember in poultry
cookery; moist cookery may be applied to all classes and
kinds of poultry, but dry heat cookery is reserved for tender
birds.
take note:
Choosing the appropriate cooking method for the type of food being prepared is a
major part of the culinary arts.

Tough cuts of meat need to be cooked slowly, at low heat, for a long time, and with
plenty of moisture. Prepared properly, these cuts can be incredibly tender and
delicious.

On the other hand, dry-heat methods typically involve very high temperatures and
short cooking times.
Common Causes of Food
Contamination & Spoilage
#1 – Failure to properly
refrigerate food
#2 – Failure to thoroughly
heat or cook food.
#3 – Infected employees
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
 T E A C H E R Z I E V I RT U A L B A K I N G H O U S E

Warm up to Wrap-
up!
What are the two Methods in Poultry
Cooking
 T E A C H E R Z I E V I RT U A L B A K I N G H O U S E

Warm up to Wrap-
up!
Based on the discussion how many
common causes of food spoilage and
contamination were discussed?
 T E A C H E R Z I E V I RT U A L B A K I N G H O U S E

Warm up to Wrap-
up!

Name the 8 Common Causes of Food

Spoilage and Contamination.
 T E A C H E R Z I E V I RT U A L B A K I N G H O U S E

Warm up to Wrap-
up!
Discuss at least one from the
8 Common Causes of Food Spoilage and
Contamination.
 Assignment:
• What are the steps in fabricating the Chicken?
(give at least five steps)

• What are the steps in deboning the Chicken?

(give at least five steps)
Thank You