10 Technology and

Livelihood Education
Quarter 3 Module 5
Poultry and Game Dishes(Mise en Place)
TLE_HECK10PGD-IIIe-25
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 3 Module 5- Poultry and Game Dishes (Mise en Place)
First Edition 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Region III

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author: Maria Liza G. Naguiat
Language Reviewer: Petronila T. Dela Torre
Content Editor: Lane V. Despabiladeras
Illustrator:Jean Marie B. Fidelino
Layout Artist: Carmina E. De Guzman

Management Team:
Gregorio C. Quinto, Jr., Ed.D.
Chief, Curriculum Implementation Division

Rainelda M. Blanco, Ph.D.

Education Program Supervisor - LRMDS

Agnes R. Bernardo, Ph.D.

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TVE/TVL

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 10

Technology and
Livelihood Education
Quarter 3 Module 5
Poultry and Game Dishes
(Mise en Place)
TLE_HECK10PGD-IIIe-25
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE
Alternative Delivery Mode (ADM) Module on Poultry and Game Dishes (Mise en
Place).
This module was collaboratively designed, developed and reviewed by educators from
public institutions to assist you, the teacher or facilitator, in helping the learners meet
the standards set by the K to 12 Curriculum while overcoming their personal, social,
and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the
module:

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners’ progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.
For the learner:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE
Alternative Delivery Mode (ADM) Module on Poultry and Game Dishes (Mise en
Place).
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons.

1
At the end of this module you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
2
 What I Need to Know

This module provides discussion and series of activities that will you give
you a deep understanding about poultry and game dishes (mise en place).

At the end of this module you are expected to:

1. identify the different classification of poultry and game dish.;

2. discuss the market forms of poultry; and
3. perform poultry cuts in accordance with prescribed dish.

What I Know
Hello! I hope that you are energized today. Make yourself physically and
mentally ready for our new lesson. But before that, let us check your prior knowledge
about our new lesson. Feel free to answer the following questions.

Directions: Choose the letter of the correct answer. Write the letter of your
answer in your answer sheet.

____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

1
____5. Which of the following classes of poultry is on sale especially 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
____11. It is the portion of the leg above the knee joint.
a. drumstick c. skinless leg
b. thigh d. wing
____12. The birds is split from front to back through the backbone and keel to produce
2 halves of approximately equal weight.
a. breast quarter c. split breast
b. halves d. whole chicken
____13. These are dressed poultry that have been chilled or frozen.
a. drawn poultry c. ready to cook
b. dressed poultry d. whole poultry
____14. This is the most available poultry form in the market.
a. drawn poultry c. ready to cook
b. dressed poultry d. whole poultry
____15. These are poultry parts such as wings, breast, thighs, or drumstick which
have been separately packed in a single container and frozen or chilled.
a. drawn poultry c. ready to cook
b. dressed poultry d. whole poultry

Are you done answering? Are the statements above are familiar to you? Well, if
you answered no this module will help you understand more about this lesson. So,
keep moving with the activities. Enjoy learning!

2
 What’s In
Welcome to Cookery 10. Before we proceed, let us try to recall the previous
lesson. Can you apply what you have learned in the previous module?

Directions: Arrange the jumbled letters to form a word related to storing and
reconstituting stocks, sauces, and soups. Write your answer on your answer
sheet.

1. TSOCK TOP - ____________

2. ZERFERE - ____________
3. REGATORFRIER - ____________
4. QUILID - ____________
5. OPERATIOVAN - ____________

Good job! The result of your activity showed how you really mastered the previous
lesson. Now, be ready for the new challenges that this module will give you. Good
luck!

What’s New

To give you a glimpse of the new lesson, answer this activity.

Directions: Label the different parts of chicken. Write your answer on your
answer sheet.

1.

2.

3.

3
 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 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 as well as 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 or has extra tender meat.

Market forms of poultry

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

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

4
Dressed Poultry
This is the most available poultry form in the market. Dressed poultry are
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.

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

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.

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

Different Cuts of Poultry

5
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.

Boneless, Skinless Breast Split breast that

has been skinned and deboned.

6
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, mid-section, 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 Flat Mid- Section The section

between the elbow and the tip.

7
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 include the lower portion of the leg

quarter
(the portion between the knee joint and the hock).

8
 Giblets Includes heart, liver, and neck.

What’s More

Independent Activity 1

Directions: Match column A to column B. Choose the letter of your answer. Write
your answer on your answer sheet.

______ 1. Whole Chicken ______ 2. Halves

______ 3. 8-Piece Cut ______ 4. Whole chicken Wings

______ 5. Split breast

A B C D E

The bird is Marketed The whole A breast The whole

split from either fresh bird is cut quarter chicken wing
front to back or frozen. into 2 breast with the is an all-
through the halves with wing white meat
backbone ribs and removed. portion
and keel to back composed of
produce 2 portion, 2 three
halves of wings, 2 sections: the
approximately thighs with drumette,
equal weight. back portion mid-section,
and 2 and tip.
drumsticks.

9
Independent Assessment 1

Directions: Enumerate the five-market form of poultry and game dishes. Give one
or two sentences to explain it. Write your answer on your answer
sheet.

1
______________________________________________________________
1
______________________________________________________________
1
1 __________
2
______________________________________________________________
1
______________________________________________________________
1
1 __________
3
______________________________________________________________
11
______________________________________________________________
11
1 __________
______________________________________________________________
411
______________________________________________________________
11
1 __________
5
______________________________________________________________
11
______________________________________________________________
11
1 __________
1
Independent
1 Activity 2

Directions: Identify the different cut of chicken below to be able to answer the
crossword puzzle. Write your answer on your answer sheet.
Across Down 1 2

1- 2-

4
3-
4-

5-

10
Independent Assessment 2

Directions: Choose the answer from the word given inside the box. Supply the
correct word to make each statement complete. Write your answer on
your answer sheet.

heart off-odors healthy

broken bones internal organs

1. Giblet includes the ______, liver and neck.

2. Good quality dressed poultry should be free from slime, ______ and
discoloration.
3. Live poultry should be ______, alert, and well-feathered.
4. Avoid poultry which have bruises, blisters and ____________.
5. Dressed poultry are slaughtered poultry with the head, feet, blood,
feathers and __________ removed.

Independent Activity 3

Directions: Supply the missing letter to identify the cuts of poultry. Write your
answer on your answer sheet.

1. Br_a_t Q_ar_er

2. _ho_e C_ic_en

3. Who_e Chi_k_n _ing_

4. Wi_g Flat M_d- S_c_ion

5. _hi_h

11
Independent Assessment 3

Directions: Fill in the blank with the correct answer. Write your answer on your
answer sheet.

1. A ____ is usually 5 to 6 months of age.

2. A broiler or fryer is young chicken, usually ____ to ____ weeks of age, of either
sex, is tender-meat with soft, pliable, smooth-textured skin.
3. A stag is a ____ chicken, usually under 10 months of age, with coarse skin, with
somewhat toughened and darkened flesh.
4. Hen is a mature ____ chicken which is usually more than 10 months of age.
5. A ____ is a surgically desexed male chicken usually under 8 months of age .

What I Have Learned

Directions: Match column A to Column B. Write the letter of your answer on

your answer sheet. .

A B
___ 1. Wing Drumettes a. The portion of the leg above the knee joint.

___ 2. Boneless, Skinless Leg b. Includes heart, liver, and neck.

___ 3. Split Breast c. The first section between the shoulder and
the elbow.

___ 4. Giblet d. A breast quarter with the wing removed.

___ 5. Thigh e. Whole chicken leg with skin and bone

removed.

12
 What I Can Do
You are an awesome because you’ve come this far. In this stage, you will
apply what you’ve learned about the lesson.

Directions: Label the different cuts of poultry. Write your answer on your answer
sheet.

1.

2.

3. 4.

Assessment

You are a smart student for reaching this stage. Now, let us test your learning
for the whole module. Answer this post assessment.

Directions: Choose the letter of the correct answer. Write the letter of the correct
answer in your answer sheet.

____1. It is the portion of the leg above the knee joint.

a. drumstick c. skinless leg
b. thigh d. wing
____2. The birds are split from front to back through the backbone and keel to produce
2 halves of approximately equal weight.
a. breast quarter c. split breast
b. halves d. whole chicken

13
____3. These are dressed poultry that have been chilled or frozen.
a. drawn poultry c. ready to cook
b. dressed poultry d. whole poultry
____4. This is the most available poultry form in the market.
a. drawn poultry c. ready to cook
b. dressed poultry d. whole poultry
____5. These are poultry parts such as wings, breast, thighs, or drumstick which have
been separately packed in a single container and frozen or chilled.
a. drawn poultry c. ready to cook
b. dressed poultry d. whole poultry
____6. What do you call the birds that are hunted for food?
a. game c. poultry
b. livestock d. swine
____7. What do you call a desexed male chicken usually under 8 months old?
a. broiler c. hen
b. capon d. rooster
____8. 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
____9. What do you call the young immature pigeon of either sex with extra tender
meat?
a. duck c. rooster
b. fryer d. squab
____10. Which of the following classes of poultry is on sale especially during the
Christmas Holiday?
a. broiler c. jumbo broiler
b. capon d. roaster
____11. To what part of poultry does breast meat belong?
a. dark meat c. variety meat
b. tough meat d. white meat
____12. 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
____13. What do you call a young chicken that is usually 9 to 12 weeks of age?
a. fryer c. roaster
b. hen d. stag
____14. 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

14
____15. What is a male chicken under 10 months old?
a. fryer c. rooster
b. hen d. stag

Additional Activity

Directions: Make a research on one of the following topics. Submit it on the given
schedule for module retrieval.
1. Market forms of poultry
2. Different cuts of poultry
3. Preparation of poultry for cooking

Your answer will be rated using the rubric below:

CRITERIA 4 3 2 1
Clear Exceptionally Generally Lacks clarity Unclear
clear clear
Concise The The The The
explanation is explanation is explanation is explanation is
advanced. appropriate. somewhat inadequate.
simple.

15
 16
What I Can Do What I have Learned
Assessment
1. Breast 1. C
1. B 6. C 11. D
2. B 7. B 12. C 2. Leg or drumstick 2. E
3. A 8. D 13.
A 3. Thigh 3. D
4. B 9. D 14.
C 4. Wing 4. B
5. C 10. C 15. D
What’s More
INDEPENDENT ACTIVITY 1 INDEPENDENT ACTIVITY 2 INDEPENDENT ACTIVITY 3
1. B 1. Drumstick 1. Breast quarter
2. A 2. Split breast 2. Whole chicken
3. C 3. Halves 3. Whole chicken wings
4. E 4. Giblet 4. Wing mid-section
5. D 5. Thigh 5. Thigh
ASSESSMENT 1 ASSESSMENT 2 ASSESSMENT 3
1. Live poultry- should be 1. heart 1. Roaster
healthy, alert and well 2. off odor 2. 9 to 12 weeks
feathered 3. healthy 3. male
2. Whole poultry- not alive 4. broken bones 4. female
3. Dressed poultry- most 5. internal organ 5. capon
available form in the market
4. Drawn poultry- dressed
poultry that have been chilled
or frozen
5. Ready to cook- poultry
parts such as wing, breast,
thigh or drumstick which
have been separately packed
in the single container.
What’s New What’s In What I Know
1. STOCK POT 1. C 6. D 11.
1. Breast 2. FREEZER B
2. Leg 3. REFRIGERATOR 2. B 7. C 12.
3. Wing 4. LIQUID B
5. EVAPORATION 3. D 8. A 13.
A
4. D 9. C 14.
Answer Key
 References

Kong, A. S. and Domo, A. P. Technical Vocational Livelihood Education-

Cookery Module 2 Manual. First Edition, 2016 pp 233-239

Tadle, J.D. )2002). Technology and Home Economics, Culinary Arts

Fourth Year. Manila: Phoenix Publishing House, Inc. pp. 90-103

LM Cookery 10 pp 287-294
Merriam Webster Dictionary
simple.m.wikipedia.org
theculinarycook.com
theculinarypro.com
Wikipedia
vocabulary.com
theculinarypro.com
thespruceeats.com
Cambridge.Dictionary

Images References:
❖ thehealthyfish.com
❖ pressureluckcooking.com
❖ food.ndtv.com
❖ coolseptember.blogspot.com
❖ yummy.ph
❖ ajar.id.com
❖ mythicalmeadow.co
❖ canva app
❖ madhaviraispeaks.wordpress.com
❖ pepperscale.com
❖ daysoftheyear.com
❖ Dartmouth.edu
❖ mashed.com
❖ yourdictionary.com
❖ volteface.me
❖ dalefarm.uk
❖ youtube.com
❖ chrislovesjulia.com

17
For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division

Learning Resource Management and Development System (LRMDS)

Capitol Compound, Guinhawa St., City of Malolos, Bulacan

18
Email Address: lrmdsbulacan@deped.gov.ph