Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 10
in
TLE (Cookery)
Third Grading: Week 5
Prepare Poultry and Game Dishes
(TLE_HECK10PGD-IIIe-25)
 PREPARE POULTRY AND GAME DISHES

MELC: LO 1. Prepare Poultry and Game Dishes

Code: (TLE_HECK10PGD-IIIe-25)

Objectives:
1. Discuss the classification of poultry and games;
2. Identify ways of selecting good quality poultry and game;
3. Distinguish market forms of poultry, and;
4. Perform five different cuts of poultry.

.
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.

Prepare Poultry and Game Dishes

Perform Mise’en Place

Classification of Poultry and Games

BIRD USES
Chicken Meat, eggs
Duck Meat, eggs, feather
Turkey Meat
Goose Meat, eggs, feather
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild Duck Meat, feather
Pheasant Meat

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.

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1. Broiler or Fryer. A broiler or fryer is young chicken, usually nine to twelve
weeks of age, of either sex, is tender-meat with soft, pliable, smooth-textured
skin.

https://www.thepoultryfederation.com/news/
141-national-chicken-council-industry-
standards

2. Roaster. A roaster is usually five to six months of age.

https://www.delightedcooking.com/wha
t-is-a-roaster-chicken.htm

3. Capon. A capon is a surgically desexed male chicken usually under eight

months of age.

https://en.m.wikipedia.org/wiki/Capon

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4. Stag. A stag is a male chicken, usually under ten months of age, with coarse
skin, with somewhat toughened and darkened flesh.

https://www.pinterest.ph/pin/288371182381
434176/

5. Hen or Stewing Chicken. It is a mature female chicken which is usually

more than ten months of age. It can also be a culled layer.

https://www.tentree.com/blogs/posts/from-
egg-to-hen-how-to-raise-backyard-chickens

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

and darkened meat and hardened breastbone tip.

https://rurallivingtoday.com/backyard-
chickens-roosters/pros-cons-keeping-rooster/

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7. Jumbo Broiler. This is a large chicken about 4kg. dressed weight which
are on sale especially during the Christmas holiday.

https://aoxaschickens.wordpress.com/category/uncat
egorized/
Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is
noted for its tender and flavorful meat.

https://pethelpful.com/farm-pets/pekin-ducks

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

https://www.pinoy-
entrepreneur.com/2010/01/28/ how-to-raise-
and-breed-duck/
3. Squab. This is a young immature pigeon of either sex and has extra tender
meat.

https://www.dartagnan.com/what-is-
a-squab.html

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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.
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, 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
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 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.

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 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.

https://www.britannica.com/topic/poultry-
farming
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.

https://en.m.wikipedia.org/wiki/Chicken_as_
food

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

https://myfavouritepastime.com/2018/02/
11/what-is-the-difference-between-water-
chilled-and-air-chilled-chicken

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 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.

https://images.app.goo.gl/NNufTqseu5Sq
aHYx7

Different Cuts of Poultry

Whole Chicken Halves Breast Quarters

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n-foo/ n-foo/ n-foo/
Split Breast without Boneless, Skinless
Split Breast Back Breast

https://m.indiamart.com/golde https://m.indiamart.com/golde https://m.indiamart.com/golde

n-foo/ n-foo/ n-foo/
Whole Chicken
8-piece Cut Wing Wing Drummettes

https://m.indiamart.com/golde https://m.indiamart.com/golde https://m.indiamart.com/golde

n-foo/ n-foo/ n-foo/
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Wing Mid-Section with Tip Wing Mid-Section Whole Chicken Leg

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n-foo/ n-foo/ n-foo/
Boneless, Skinless Boneless, Skinless
Leg Thigh Thigh

https://m.indiamart.com/golde https://m.indiamart.com/golde https://m.indiamart.com/golde

n-foo/ n-foo/ n-foo/
Drumsticks Giblets

https://m.indiamart.com/golde https://m.indiamart.com/golde
n-foo/ n-foo/
 Whole Chicken – 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.

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 Whole Chicken Wing – is an all-white meat portion composed of three
sections: the drummette, mid-section, and tip.
 Wing Drummettes – 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 – is the drumstick-thigh combination. It 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 – is the portion of the leg above the knee joint.
 Boneless, Skinless Thigh – thigh with skin and bone removed.
 Drumsticks – include the lower portion of the leg quarter (the portion
between the knee joint and the hock).
 Giblets – includes heart, liver, and neck.

For additional information, click this link: https://youtu.be/GSvzRyu2h5g

VII. Assessment

ACTIVITY 1 (Knowledge) IDENTIFICATION

Directions: Read the following sentences. Then, identify the term

being defined. Write your answer on a separate sheet of paper.

__________1. This is a breed of duck that originated from China and is noted
for its tender and flavorful meat.
__________2. It is a surgically desexed male chicken usually under eight
months of age.
__________3. It is young chicken, usually nine to twelve weeks of age, of either
sex, is tender-meat with soft, pliable, smooth textured skin.
__________4. It is a male chicken, usually under ten months of age, with coarse
skin, with somewhat toughened and darkened flesh.
__________5. This is a young immature pigeon of either sex and has extra
tender meat.
__________6. It is a mature male chicken with coarse skin, toughened and
darkened meat and hardened breastbone tip.
__________7. It is available and popular in many towns of Rizal.
__________8. It is a mature female chicken which is usually more than ten
months of age.
__________9. It is usually five to six months of age.
__________10. This is a large chicken about 4kg. dressed weight which are on
sale especially during the Christmas holiday.
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ACTIVITY 2 (Understanding) WHICH ONE?

Directions: Read the following guidelines in selecting good

quality poultry and game. Write LV for Live Poultry, WP for Whole
Poultry, DP for Dressed Poultry, RC for Ready-to-Cook or PP for
Poultry Parts. Write your answer on a separate sheet of paper.
______1. Giblets – gizzard and heart.
______2. A young chicken has fine and soft feet.
______3. The breast is plump.
______4. White meat – breasts.
______5. They are clean, well fleshed.
______6. It may be cut up and marinated or seasoned.
______7. The bone at the tip of the breast is thick in older one.
______8. The thighs are well-developed.
______9. They are free from pin feathers and show no cuts, scars or missing
skin.
______10. It has no objectionable odor.

ACTIVITY 3 (Valuing) IS IT VALUABLE?

Directions: Write the nutritional components and value of
poultry and game. Write it on a separate sheet of paper.

CRITERIA SCORE
Content – The essay includes all the relevant information 10
Spelling and Grammar – All spellings and grammar are correct. 10

ACTIVITY 4 (Performance) POULTRY CUTS

Directions: Present five different cuts of poultry of your choice.
You will be graded by your parent/guardian. Copy the rubrics
and to be rate on a separate sheet of paper.
CRITERIA SCORE
Can perform the skill very satisfactorily without supervision and
10
with initiative and adaptability to problem situations.
Can perform the skill satisfactorily without assistance or
7
supervision.
Can perform the skill less satisfactorily but requires more
4
assistance and/or supervision.
Can perform parts of the skill satisfactorily, but requires
1
considerable assistance and/or supervision.

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References:

Kong, Aniceta S. and Domo, Aniceta P. Technical Vocational Livelihood

Education – Cookery Module 2 Manual. Seoul, Korea: Prinpia Co., Ltd.,
2016.
The New York Time. “How to Cut Up a Whole Chicken| Melissa Clark Recipe|
The New York Times.” Online Video Clip. You Tube. April 8, 2015. Web.
January 3, 2021.

All Rights Reserved

2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

JOHN MICHAEL O. TERMULO/SHERYL C. SUNGA/

FLORDELIZA P. GALINDEZ
Language/Content/Layout Editor

HONEY ARCEE E. RAMOS

Developer/Writer

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