Republic of the Philippines

Department of Education
Region IV-A CALABARZON
CITY SCHOOLS DIVISION OF DASMARIÑAS
LANGKAAN II NATIONAL HIGH SCHOOL

Technology and Livelihood Education

COOKERY 10
LEARNING ACTIVITY SHEET (Q3_WEEK 5)
Name :_________________________________________________Date :________________
Grade and Section :______________________________Teacher :______________________

PREPARE POULTRY AND GAME DISHES

LO1. Perform Mise en Place

What is it?

Selecting and Purchasing Poultry and Game

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.

Chickens and other poultry may be divided into classes which are essentially of the same
physical characteristics associated with age, sex, live weight and/or breed.

1. Broiler or A broiler or fryer is young chicken, usually 9 to 12

Fryer. 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 It is a mature female chicken which is usually more
Stewing than 10 months of age. It can also be a culled layer.
Chicken.

6. Cock or It is a mature male chicken with coarse skin,

Rooster toughened and darkened meat and hardened
breastbone tip

7. Jumbo This is a large chicken about 4 kg. dressed weight

Broiler which are on sale especially during the Christmas
holiday.
Other Poultry

1. Peking This is a breed of duck that originated from China

duck. and is noted for its tender and flavorful meat.

2. Duck or is available and popular in many towns of Rizal as

Itik 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.
e. Small feathers indicate that the chicken is young.

2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
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.
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
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

Scaldding
Defeathering Evisceration
Deboning

Market forms of poultry

1. Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry
which have bruises, blisters and broken bones.

2. Whole poultry
Though not alive, the criteria for selecting live poultry also apply to
whole poultry.

3. 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.

4. Drawn poultry
These are dressed poultry that have been chilled or frozen.
They are usually available in groceries.

5. 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.

Different Cuts of Poultry

3
Whole Chicken
Whole Chickens are marketed either fresh or frozen.
Halves
The bird is split from front to back through the backbone and
keel to produce 2 halves of approximately equal weight

Breast Quarters
Halves may be further cut into which include the wing. A breast
quarter, including portions of the back, is all white meat.

Split Breast
A breast quarter with the wing removed.

Split Breast without Back

A breast quarter with wing and back portion removed.

Boneless, Skinless Breast

Split breast that has been skinned and deboned.

8-Piece Cut
The whole bird is cut into 2 breast halves with ribs and back
portion, 2 wings, 2 thighs with back portion and 2 drumsticks.
The parts may be packaged together and labelled as whole cut-
up chicken. These are usually sold without giblets.
Whole Chicken Wing
The whole chicken wing is an all-white meat portion composed
of three sections; the drumette, midsection, and tip.

Wing Drumettes
The first section between the shoulder and the elbow.

Wing Mid-Section with Tip

The flat center section and the flipper (wing tip).

Wing Mid-Section
The section between the elbow and the tip, sometimes called the
wing flat or mid-joint.
Whole Chicken Leg
The whole chicken leg is the drumstick-thigh combination. The
whole leg differs from the leg quarter and does not contain a
portion of the back.

Boneless, Skinless Leg

Whole chicken leg with skin and bone removed.

Thigh
The thigh is the portion of the leg above the knee joint.

Boneless, Skinless Thigh

Thigh with skin and bone removed.

Drumsticks
Drumsticks include the lower portion of the leg quarter (the
portion between the knee joint and the hock).

Giblets
Includes heart, liver, and neck.

What I know?
Learning Task 1: Quiz 1
Direction: Write TRUE if the statement is CORRECT and FALSE if statement is
INCORRECT.

_____1. Hen is a mature female chicken which is usually more than 10 months of age.
_____2. Stag is a surgically de-sexed male chicken usually under 8 months of age
_____3. Broiler or Fryer is a young chicken, usually 9 to 12 weeks of age, of either sex, is
tender meat with soft, pliable, smooth textured skin.
_____4. Stag is a mature male chicken with coarse skin, toughened and darkened meat and
hardened breastbone tip.
_____5. Squab is a young immature pigeon of either sex and has extra tender meat.
_____6. Rooster is a usually 5 to 6 months of age
_____7. Cock or Rooster is a mature male chicken with coarse skin, toughened and darkened
meat and hardened breastbone tip.

5
_____8. Peking Duck is a breed of duck that originated from China and is noted for its tender
and flavorful meat.
_____9. Duck or Itik is available and popular in many towns of Rizal as fried itik.
_____10. Jumbo Broiler is a large chicken about 4 kg. dressed weight.
What I know?

Learning Task 2: Quiz 2

Direction: Match Column A with Column B. Write letters only
A B
1. Are slaughtered birds or chicken that have been defeathered, a. Live Poultry
Visceral organs, feet, head removed and ready for cooking.
2. Pertains to poultry that are still alive. b. Whole Poultry
3. These are dressed poultry with the visceral organs, feet
and head removed. c. Dressed Poultry
4. Are the same with live poultry but the only Difference is that birds d. Drawn Poultry
or chickens here are no longer alive.
5. These are birds/ chickens being slaughtered, e. Ready to Cook
with head, feet and viscera intact but blood and feathers are
removed.

What I can do?

Performance Task
Direction: Identify what kind of poultry cuts are the following.

What I have learned?

Learning Task 3: Post-Test
Direction: Choose the letter of the correct answer. Write you answer on your answer
sheet.
_____1. What do you call the kind of fowl that are used as food which include chicken, turkey,
duck and quail?
A. Chicken C. Poultry
B. Goose D. Pigeon
_____2. What do you call the birds that are hunted for food?
A. Game C. Poultry
B. Livestock D. Swine
_____3. What do you call a deserted male chicken usually under 8 months old?
A. Broiler C. Ham
B. Capon D. Rooster
_____4. Which of the following poultry originated from China and is noted for its tender and
flavorful meat?
A. Chicken C. Itik
B. Peking Duck D. Goose
_____5. What do you call birds that we hunted for food?
A. Game C. Poultry
B. Livestock D. Swine
_____6. What do you call the young immature pigeon of either sex with extra meat?
A. Duck C. Rooster
B. Fryer D. Squab
_____7. Poultry is composed of different parts. Which of the following do breast meats
belong?
A. Dark meat C. Variety meat
B. Tough meat D. White meat
_____8. Which of the following characteristics is a good quality of live poultry?
A. Free form pin feathers and shoves
B. Has clear eyes
C. Heavy and the skin is watery
D. Well-developed thighs
_____9. What do you call a young chicken that is usually 9 -12 weeks of age?
A. Frayer C. Roaster
B. Hen D. Stag
_____10. How do you classify the fleshy part of chicken like breast?
A. Entrails C. Viscera
B. Dark Meat D. White Meat

Reference
Learning Module in Cookery G10 Pages 287-294

Canva for the worksheet templates [Link]

Pictures [Link]
andwholesome-meat-production/
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