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    COOKERY 10 Quarter 3 LAS Number 5

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    Mariel San Pedro
    This document provides information about poultry and game dishes, including: 1. It defines poultry and game birds and lists common types used for food such as chicken, turkey, duck, and quail. 2. It describes how to select high quality poultry and game based on characteristics like appearance, weight, and lack of defects. 3. It outlines the nutritional value of poultry, which is high in protein and low in fat, and explains the differences between dark and white meat cuts. 4. It identifies the major market forms of poultry including live, whole, dressed, drawn, and ready-to-cook parts, and describes the most common

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    COOKERY 10 Quarter 3 LAS Number 5

    Uploaded by

    Mariel San Pedro
    11K views6 pages
    This document provides information about poultry and game dishes, including: 1. It defines poultry and game birds and lists common types used for food such as chicken, turkey, duck, and quail. 2. It describes how to select high quality poultry and game based on characteristics like appearance, weight, and lack of defects. 3. It outlines the nutritional value of poultry, which is high in protein and low in fat, and explains the differences between dark and white meat cuts. 4. It identifies the major market forms of poultry including live, whole, dressed, drawn, and ready-to-cook parts, and describes the most common

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    This document provides information about poultry and game dishes, including: 1. It defines poultry and game birds and lists common types used for food such as chicken, turkey, duck, and quail. 2. It describes how to select high quality poultry and game based on characteristics like appearance, weight, and lack of defects. 3. It outlines the nutritional value of poultry, which is high in protein and low in fat, and explains the differences between dark and white meat cuts. 4. It identifies the major market forms of poultry including live, whole, dressed, drawn, and ready-to-cook parts, and describes the most common

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    11K views6 pages

    COOKERY 10 Quarter 3 LAS Number 5

    Uploaded by

    Mariel San Pedro
    This document provides information about poultry and game dishes, including: 1. It defines poultry and game birds and lists common types used for food such as chicken, turkey, duck, and quail. 2. It describes how to select high quality poultry and game based on characteristics like appearance, weight, and lack of defects. 3. It outlines the nutritional value of poultry, which is high in protein and low in fat, and explains the differences between dark and white meat cuts. 4. It identifies the major market forms of poultry including live, whole, dressed, drawn, and ready-to-cook parts, and describes the most common

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    Cookery 10

    QUARTER 3 LAS Number 5

    Name of Learner: Grade/Section:


    Teacher: _________________________ Date Submitted:

    LEARNING ACTIVITY SHEETS

    TOPIC: Prepare Poultry and Game Dishes


    WEEK 5: Most Essential Learning Competencies:

    LO 1. Prepare Poultry and Game Dishes

     Identify the market forms of poultry, determine poultry cuts in accordance


    with prescribed dish

    Background Information for Learners


    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.
    Classification of Poultry and Games
    Bird Uses
    Chicken Meat, eggs
    Duck Meat, eggs feathers
    Turkey Meat
    Goose Meat, feather, eggs
    Quail Meat, eggs
    Pigeon Meat
    Guinea fowl Meat
    Wild duck Meat, Feather
    Pheasant Meat

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1


    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 Fryer. A broiler or fryer is young chicken, usually 9 to 12 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 Stewing Chicken. It is a mature female chicken which is usually more than 10
    months of age. It can also be a culled layer.
    6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and
    darkened meat and hardened breastbone tip.
    7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale
    especially during the Christmas holiday

    Other Poultry

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


    China and is noted for its tender and flavorful meat.
    2. Duck or Itik is available and popular in many towns of Rizal as 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.
    d. Small feathers indicate that the chicken is young.
    2. Whole Poultry. These are slaughtered birds that have been bled and de-
    feathered.
    Their head, feet and viscera are still intact.
    a.
    They are clean, well fleshed.
    b.
    They have moderate fat coverings.
    c.
    They are free from pin feathers and show no
    d.
    cuts, scars or missing skin.
    3. Dressed Poultry. These are slaughtered birds that have been bled, de-
    feathered, 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 sea-
    soned.
    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:

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2


    e. dark meat – drumsticks, thighs, wings, neck,
    backs, and rib cage
    f. white meat – breasts
    g. 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 of fowl‘s body which are always used. These are
    the legs, thigh, wings, neck and rib cage. These 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. Dressed poultry -This is the most available poultry form in the market.
    3. 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

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3


    Whole Chickens are marketed Halves - The bird is split Breast Quarters - Halves may
    either fresh or frozen. from front to back through be further cut into which include
    the backbone and keel to the wing. A breast quarter,
    produce 2 halves of including portions of the back, is
    approximately equal all white meat
    weight

    Split Breast Boneless, Skinless Breast


    A breast quarter with the wing Split Breast without Back
    Split breast that has been
    removed. A breast quarter with wing
    and back portion removed. skinned and deboned.

    Whole Chicken Wing


    8-Piece Cut The whole chicken wing is
    The whole bird is cut into 2 an all-white meat portion
    breast halves with ribs and composed of three sec-
    tions; the drumette, mid-
    back portion, 2 wings, 2 thighs
    section, and tip.
    with back portion and 2
    drumsticks. The parts may be as whole cut-up chicken.
    packaged together and These are usually sold
    labelled without giblets
    Wing Drummettes Wing Mid-Section with Wing Mid-Section
    The first section between the Tip The section between the elbow and
    shoulder and the elbow. The flat center section and the tip, sometimes called the wing
    the flipper (wing tip). flat or mid-joint

    Whole Chicken Leg Boneless, Skinless Leg – Thigh


    The whole chicken leg is the Whole chicken leg with The thigh is the portion of the
    drumstick-thigh combination. skin and bone removed. leg above the knee joint.
    The whole leg differs from the leg
    quarter and does not contain a
    portion of the back

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4


    Boneless, Skinless Thigh Drumsticks- Drumsticks Giblets
    Thigh with skin and bone include the lower portion Includes heart, liver, and neck
    removed. of the leg quarter (the
    portion between the
    knee joint and the hock).

    LEARNING ACTIVITY 1
    1. What do you call the birds that are hunted for food?
    A. game C. poultry
    B. livestock D. swine
    2. What do you call a desexed male chicken usually under 8 months old?
    A. broiler C. hen
    B. capon D. rooster
    3. Which of the following poultry originated from China and
    is noted for its tender and flavorful meat?
    A. chicken C. itik
    B. goose D. pecking duck
    4. What do you call the young immature pigeon of either sex
    with extra tender meat?
    A. duck C. rooster
    B. fryer D. squab
    5. Which of the following classes of poultry is on sale espe-
    cially during the Christmas Holiday?
    A. broiler C. jumbo broiler
    B. capon D. roaster
    6. To what part of poultry does breast meat belong?
    A. dark meat C. variety meat
    B. tough meat D. white meat
    7. Which of the following characteristics is a good quality of a live poultry?
    A. free from pin feathers and shows no cuts
    B. has clear eye
    C. heavy and the skin is watery
    D. thighs well develop
    8. What do you call a young chicken that is usually 9 to 12 weeks of age?
    A. fryer C. roaster
    B. hen D. stag
    9. How many days should a whole chicken be refrigerated?
    A. 1 day C. 2 to 4 days
    B. 1 to 2 days D. 3 to 4 days
    10. What is a male chicken under 10 months old?
    A. fryer C. rooster
    B. hen D. stag

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5


    LEARNING ACTIVITY 2:
    Direction: Name the different cuts of poultry. Write your answer in your activity
    notebook. / Google classroom.
    1. 2. 3.

    4. 5. 6.

    7. 8. 9. 10.

    LEARNING ACTIVITY 2:
    Direction: Write what you have learned about the topic today

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6

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