November 10, 2016

Prepared by:

Ma’am J.L Almazon

ACTIVITY

“Cookery…1…2….3…..GO!”

The class will be divided into 5

groups. Each group will have a Flag

that represent their group. The

teacher will show the questions and

the students will answer it after the

go signal, Cookery..1..2..3..GO! And

to the group that raises their flag

first will be given a chance to

answer.

GROUP 1 - Orange team

GROUP 2 - Blue team

GROUP 3 - Violet team

GROUP 4 - Pink team

GROUP 5 - Green Team

1. This refers to several kinds of fowl that are used as food.

a. game c. poultry

b. livestock d. swine

2. A young chicken that is usually

9 to 12 weeks of age.

a. broiler or fryer c. roaster

b. hen d. stag

3. Which of the following

poultry has originated from

China?

a. chicken c. itik

b. goose d. pecking duck

4. Which of the following

characteristics is a good quality of

live poultry?

a) free from pin-feathers and show no

cuts

b) has clear eyes

c) heavy and the skin is watery

d) thighs are well-developed thighs

5. A young immature pigeon

of either sex and has extra

tender meat.

a. fryer c. roaster

b. hen d. squab

. 6. Which of the following

classes of poultry is on sale

especially during the

Christmas Holiday?

a. broiler c. jumbo broiler

b. capon d. roaster

7. What do you call a desexed

male chicken that is usually

under 8 months old.

a. broiler c. hen

b. capon d. rooster

8. To what part of poultry does

breast belong?

a. dark meat c. variety meat

b. tough meat d. white meat

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 do you call a male

chicken, usually under 10

month old?

a. fryer c. rooster

b. hen d. stag

11. The following are the steps in killing

the chicken. Which one is

the first step?

a. cutting into pieces according to

the recipe to be cooked

b. killing and bleeding

c. scalding or pouring boiling water

d. singeing and salting the chicken

12. What cookery method is used

for a matured poultry?

a. boiling c. roasting

b. frying d. stewing

13. What cookery method is

suitable for the less tender

cuts?

a. boiling c. roasting

b. frying d. stewing

14. What is the process in which the

body of poultry is dipped in

boiling water?

a. defeathering c. scalding

b. evisceration d. singeing

15. What cooking method is used for

Tinolang manok?

a. boiling c. steaming

b. broiling d. stewing

16.The following are the steps in

preparing roast chicken. Which

one is the first step?

a. combine marinade ingredients and

marinate the chicken for at least an hour

b. drain chicken and place on rack for

roasting

c. salt chicken inside and out

d. wash chicken and dry with paper towel

17. What factor affect the

poultry meat tenderness and

juiciness?

a. age c. cookery

b. sex d. chicken cuts

18. Which of the following is not a

domesticated poultry?

a. chicken c. wild fowls

b. duck d. goose

19. Rigor mortis in chicken meat

occurs after slaughtering, which is

the best step to do?

a. immediately place the meat in the

freezer

b. debone and cut chicken after 30

minutes

c. cook the chicken

d. wash and cut the chicken

20. Reheating of cooked poultry will

result to dry dish. What is the

remedy to this?

a. cook using sauces and gravy

b. remove fat before cooking

c. overcook the poultry meat

d. none of the above

“SELECTING AND

PURCHASING POULTRY

AND GAME”

WHAT WILL YOU LEARN?

At the end of the lesson, you should be

able to:

identify the classification of poultry and

game

select and purchase good quality poultry

and game

develop skills on how to select and

purchase poultry and game

Poultry

refers to several kinds of fowl that are

used as food and the term includes chicken,

turkey, duck, pigeons and quails.

These are usually domesticated raised

mainly for meat and/or eggs. Birds such as

snipes that are hunted for food are games.

CLASSIFICATION OF POULTRY AND

GAMESBird Uses

Chicken

Duck

Goose

Quail

Pigeon

Guinea fowl

Wild duck

Pheasant

Meat, eggs

Meat, eggs feathers

Meat

Meat, feather, eggs

Meat, eggs

Meat

Meat

Meat, feather

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.

BROILER OR FRYER

A broiler or fryer is young

chicken, usually 9 to 12 weeks of

age, of either sex, is tender-meated

with soft, pliable, smooth-textured

skin.

ROASTER

A roaster is usually 5

to 6 months of age.

CAPON

A capon is a surgically

desexed male chicken usually

under 8 months of age.

STAGA stag is male chicken,

usually under 10 months of

age, with coarse skin, with

somewhat toughened and

darkened flesh.

HEN OR STEWING

CHICKENMature female

chicken which is usually

more than 10 months of age.

It can also be a culled layer.

COCK OR ROOSTER

A mature male

chicken with coarse skin,

toughened and darkened meat

and hardened breastbone tip.

JUMBO BROILER

On sale especially during

the Christmas holiday are

large chicken about 4 kg.

dressed weight.

OTHER POULTRY

Peking Duck

This is a breed of duck that

originated from China and is noted

for its tender and flavorful meat.

DUCK OR ITIK

It is available and

popular in many towns of

Rizal as fried itik.

SQUAB

This is a young

immature pigeon of

either sex and has extra

tender meat.

“Selecting Good

Quality Poultry and

game”

LIVE POULTRYhas clear eyes

a young chicken has fine and soft feet. If it

is old, the feet is thick and scaly.

the bone at the tip of the breast is soft in

younger chicken and thick in older chicken.

small feathers indicate that the chicken is

young.

WHOLE POULTRY

These are slaughtered birds that have been

bled and defeathered the head, feet and viscera are still intact.

It should be clean, well fleshed

has a moderate fat covering

Free from pinfeathers and show no cuts, scars or missing

skin

DRESSED POULTRYThese are slaughtered birds that have been

bled, defeathered and the visceral organs are

removed.

skin must be smooth and yellow in color.

breast must be plump

thighs are well-developed

no objectionable odor

heavy and the skin is not watery

READY-TO-COOK

The dressed

birds may be cut up and

marinated or seasoned.

POULTRY PARTSIn this form, 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:

dark meat – drumsticks, thighs, wings,

neck, backs, and rib cage

white meat – breasts

variety meat – gizzard, heart,