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TLE – H.E.- COOKERY

Quarter 3 – Module 8: Week 8
STORE POULTRY AND GAME BIRD
DISHES

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 Cookery 10
QUARTER 3 LAS Number 8

LEARNING ACTIVITY SHEETS

TOPIC: Store Poultry and Game Bird Dishes

WEEK 8: Most Essential Learning Competencies:

LO 4. Store Poultry and Game Bird

4.1. Identify store and maintain poultry and game bird according to standards

Background Information for Learners

Techniques in Storing Poultry
Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can
be packed separately, ready to cook, or for easy meal preparation and thawing.

Handling and Storage of Poultry

Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the mar-
ket, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should be
lightly covered with waxed paper, placed in shallow utensils and stored in a cold part of the refrigerator
near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent
drying and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit
until it is thawed for cooking.

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil or
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paper and then frozen at -170 C (0 F) or lower. Although there are no abrupt changes in quality during
the first few months of poultry storage, it has always been a good practice to use these chickens first
which have been in storage longest and those with torn wrapper.

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 It is not recommended to refreeze poultry after it has been thawed. Freezing and thawing
release fluids called drip and the chances of bacterial spoilage are increased. Water
holding capacity of meat is also affected by subsequent thawing.

When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better
chance to rehydrate. Immediately cook the thawed meat since bacterial growth is rapid upon
thawing. Slow thawing may be effected by placing the 1 to 2 kg. Chicken in the refrigerator for
12 to 24 hours or to place it under running tap water for ½ to 1 hour, in their original wrap In
both cases. However, frozen poultry or any other market forms of poultry should not be allowed
to thaw or soak in a bowl of water because of possible bacterial build.

Safety Practices in Handling and Storing Poultry and Game Products

How to Handle Chicken Safely

Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more
cases of food poisoning than any other pathogen. Fortunately, it's easy to avoid getting
sick from chicken and poultry, as long as you follow safe food handling practices.
Safe Shopping for Chicken and Poultry
During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf
life as well as to prevent bacteria growth. Packages of chicken should feel cold to the
touch, and should be among the last items you select before checking out.
Packages of chicken should be wrapped in plastic bags to prevent leakage onto other
items in your grocery cart.

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Once you're home, you should immediately place your chicken in a refrigerator
that maintains a temperature of 40°F or colder, and use it within 2 days.
Otherwise, it should be frozen at 0°F.

Safe Handling of Chicken and Poultry

Just like meat, fish or any animal-based food product, raw or undercooked
chicken carry certain bacteria. These bacteria can cause illness in large numbers.

Therefore, to avoid illness we need to limit bacteria's ability to multiply, or kill them
altogether. Limiting their ability to multiply requires making sure that food products
are not left at room temperatures — or specifically, temperatures between 40°F and
140°F — for more than an hour.

And remember, freezing doesn't kill bacteria, either — it just makes them cold.
The only way to kill food-borne pathogens is by thoroughly cooking the food.

Another concern with respect to working with uncooked poultry is cross-

contamina-tion. Cross-contamination can happen when raw poultry — or even just
its juices — somehow come into contact with any other food products but
especially ones that are already cooked or ones that will be eaten raw, such as
salad vegetables or greens.

Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term "fresh," that indicates that it has
never been colder than 26°F. Poultry that has at any time been kept at 0°F or
colder must have a label indicating that it is "frozen" or "previously frozen,"
whatever the case may be.

Interestingly, poultry that has been kept at temperatures colder than 26°F
but warmer than 0°F can be labeled neither fresh nor frozen.

Chicken and Poultry Product Dating

Federal regulations don't require poultry products to be dated. However, most
retail-ers will date the chicken products that they sell.

If they do opt to date the product, regulations do require that there be a phrase signi-
fying whether the date is a "sell by" date or a "use before" date, and the explanation
must appear right next to the date.
Basics for Handling Food Safely
Shopping
Storage
Preparation
Thawing
Cooking
Serving
Leftovers

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 Refreezing

Safe steps in food handling, cooking, and storage are essential to prevent
foodborne illness. You can't see, smell, or taste harmful bacteria that may cause
illness. In every step of food preparation, follow the four Fight BAC! ™ guidelines to
keep food safe:

1. Clean — Wash hands and surfaces often.

2. Separate — Don't cross-contaminate.
3. Cook — Cook to proper temperatures.
4. Chill — Refrigerate promptly.

Shopping

Purchase refrigerated or frozen items after selecting your non- perishables.

Never choose meat or poultry in packaging that is torn or leaking.
Do not buy food without expiration dates

Storage

Always refrigerate perishable food within 2 hours (1 hour when the

tempera-ture is above 90 °F).
Check the temperature of your refrigerator and freezer with an appliance
ther-mometer. The refrigerator should be at 40 °F or below and the freezer at
0 °F or below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within
2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely
to maintain quality and to prevent meat juices from getting onto other
food.
To maintain quality when freezing meat and poultry in its original package,
wrap the package again with foil or plastic wrap that is recommended for
the freezer.
In general, high-acid canned food such as tomatoes, grapefruit, and
pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned
food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years —
if the can re-mains in good condition and has been stored in a cool, clean,
and dry place.
Discard cans that are dented, leaking, bulging, or rusted.

Preparation
Always wash hands with warm water and soap for 20 seconds before and
af-ter handling food.
Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices
away from other food. After cutting raw meats, wash cutting board, utensils,
and countertops with hot, soapy water.
Cutting boards, utensils, and countertops can be sanitized by using a
solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of
water.
Marinate meat and poultry in a covered dish in the refrigerator.

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Thawing

Refrigerator: The refrigerator allows slow, safe thawing. Make sure

thawing meat and poultry juices do not drip onto other food.
Cold Water: For faster thawing, place food in a leak-proof plastic bag. Sub-
merge in cold tap water. Change the water every 30 minutes. Cook
immedi-ately after thawing.

Microwave: Cook meat and poultry immediately after microwave thawing

Cooking
Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a mini-
mum internal temperature of 145 °F as measured with a food thermometer before
re-moving meat from the heat source. For safety and quality, allow meat to rest for at
least three minutes before carving or consuming. For reasons of personal prefer-
ence, consumers may choose to cook meat to higher temperatures.

Poultry: Cook all poultry to an internal temperature of 165 °F as measured with

a food thermometer.

Serving
Hot food should be held at 140 °F or warmer.
Cold food should be held at 40 °F or colder.
When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and
warming trays. Keep food cold by nesting dishes in bowls of ice or use small
serving trays and replace them often.
Perishable food should not be left out more than 2 hours at room temperature
(1 hour when the temperature is above 90 °F).

Left overs
Discard any food left out at room temperature for more than 2 hours (1 hour if
the temperature was above 90 °F).
Place food into shallow containers and immediately put in the refrigerator or
freezer for rapid cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165 °F.

Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after
cook-ing. If thawed by other methods, cook before refreezing.

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ACTIVITY SHEET #1
Directions: Read and understand the statements/questions below. Choose the letter
of the correct answer and write it on you’re a paper.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following
liquids is a by-product after the different food stuffs have been simmered?
a. glaze b. sauce c. stock d. water
2. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. white stock
3. What kind of stock uses fish as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. white stock
4. What stock uses chicken bone as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
a. brown stock b. fish stock c. white stock d. vegetable stock
6. What stock is made by boiling prawn shell?
a. fish stock b. ham stock c. prawn stock d. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
a.MSG b. salt c. spices d. sugar
8. Mrs. Dela Cruz will be having visitors for dinner. If she will prepare stock for their dinner, which of the
following flavoring agents will she use to give aroma to the stock?
a. aromatic flavoring b. garlic C. ginger d, smoke
9. What makes the stock tasty and appetizing?
A.appearance b. color C. ingredients d. smell
10. Which of the following is a clear soup?
a.bisques b. bouillon C. cream d. puree
11. Which of the following examples is a thick soup?
a. bisques b. bouillon C. consommé d. fruit
12. Which of the following is NOT a thickening agent?
a.flour b. grain C. rice d. salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
a. Hollandaise sauce b. savory C. veloute sauce butter D. white sauce
14. Which among the four basic sauces has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
a. Hollandaise sauce C. veloute sauce
b. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter,
egg yolk, and lemon juice with seasoning for accent?
a. Hollandaise sauce C. veloute sauce
b. savory butter D. white sauce
16. Which of the four basic sauces has a basic ingredient like butter that is
creamed and blended with other ingredients to give individual flavor?
a. Hollandaise sauce C. veloute sauce
b. savory butter D. white sauce

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 17. Which of the following is not a thickening agent?
a. dairy cream b. egg c. flour d. spice
18. What do you call birds that are hunted for food?
a. game b. livestock c. poultry d. swine
19. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
a. goose b. itik c. goose d. pecking duck
20. What do you call to young immature pigeon of either sex
with extra tender meat is called .
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. Which of the
following do breast meat belong?
A. dark meat C. variety meat
B. Tough meat D. white meat
22. 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. well-develop
thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer b. hen c. roaster d. stag
24. How many days should a whole chicken should be refrigerated?
a. 1 day b. 1 to 2 days C. 2 to 4 days d. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
a. entrails b. dark meat c. viscera d. white meat