10 Technology and

Livelihood Education
Quarter 3 Module 6
Cook Poultry and Game Bird Dishes
TLE_HECK10PGD-IIIf-h-26-2

1
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 3 Module 6– Cook Poultry and Game Dishes
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

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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

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 10

Technology and
Livelihood Education
Quarter 3 Module 6
Cook Poultry and Game Bird
Dishes
TLE_HECK10PGD-IIIF-H-26-2

3
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE
Alternative Delivery Mode (ADM) Module on Cook Poultry and Game Bird Dishes.
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 Cook Poultry and Game Bird Dishes.
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:

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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!

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 What I Need to Know

This module provides discussion and series of activities that will you give
you a deep understanding about cooking poultry and game bird dishes.

At the end of this module you are expected to:

1. know the principle of poultry cookery;

2. identify the causes of food spoilage and contamination;
3. explain the poultry cookery; and
4. cite the steps in fabricating and deboning chicken.
.

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. When _____ chicken, cuts should be placed with a breast side down to
produce a juicier and tender product.
a. basting c. roasting
b. frying d. steaming
____2. It is a common Filipino dish.
a. relyeno c. tinola
b. sinampalukang manok d. all of these
____3. This is the common causes of food spoilage and contamination.
a. clean equipment c. properly refrigerated
b. failure to reheat d. all of these
____4. ________ birds are best cooked using moist heat.
a. immature c. young
b. mature d. none of the above
____5. Infected employees/workers because of poor ____________ hygiene
practices.
a. personal c. professional
b. physical d. all of these
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____6. To improve the palatability of lean poultry meat, _______ can be done.
a. basting c. fry
b. boil d. marinate
____7. Which of the following are the tools and equipment needed in cooking Chicken
Galantina.
a. chopping board c. oven
b. knife d. all of these
____8. These are the ingredients in cooking Chicken Galantina.
a. boiled egg, ham, carrot c. whole chicken, pork, beef
b. sausage, pickle relish, raisin d. all of these
____9. Which of the following are the step in fabricating chicken?
a. cut along the center of the breastbone.
b. cut between joint to remove and cut any skin not separated from carcass.
c. separate skin that is attached to breast from leg quarter.
d. all of these
____10. These are the ingredients in cooking Italian Roll-Ups.
a. boneless chicken breast, carrot, egg and celery
b. boneless chicken breast, ham, cheese and milk
c. boneless chicken breast, potato, carrot and pea
d. boneless chicken breast, tomato, butter and cabbage
____11. Which of the following dish is suitable for dry method?
a. barbeque c. sinampalukang manok
b. pochero d. tinola
____12. The best cooking temperature for chicken is _________.
a. high heat c. moderate to high heat
b. low to moderate heat d. all of these
____13. Low to moderate heat prevent chicken from ______.
a. hard meat c. shrinkage of meat
b. over cooked meat d. tender meat
____14. Which of the following are the step in deboning chicken?
a. cut and remove the leg.
b. cut the flesh from the curved bone near the wing.
c. turn the bird over, and with breast side down, cut along the backbone.
d. b and c
____15. It is a tool used in cutting chicken.
a. knife c. scissor
b. peeler d. sharpener

Are you done answering? Are the statements above are familiar to you? Well, if
you answered not this module will help you understand more about this lesson. So,
keep moving with the activities. Enjoy learning!

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

1. 2.

4.

3.

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

What’s New
Directions: Cross out the ingredients that are not needed in cooking Tinola.
Write your answer on your answer sheet.

_____ Garlic ____ Ginger ____ Pechay

____ Onion ____ Papaya ____ Carrot

____ Chicken ____ Beef ____ Fish

____ Chayote ____ Beans ____ Salt

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 What is It

Principles of Poultry Cookery

1. The fat distribution and maturity of the fowl affect the quality of the product. Mature
birds are best cooked using moist heat. Dry heat is suitable for young birds.

2. The best cooking temperature for poultry is at low to moderate heat. This
temperature range produces a more flavorful and tender product. This also minimizes
nutrient loss and shrinkage of meat.

3. To prevent the risk of microbial contamination, stuffing of turkey and chickens

should be done immediately before roasting. It is best not to fill the cavity completely
as this will prevent the poultry from being thoroughly cooked.

4. Because of its susceptibility to microbial growth, cooked poultry should be eaten

immediately or refrigerated if not consumed. Leftover stuffing should be stored
separately to prevent contamination.

5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat
for a brown color.

6. When roasting chicken, cuts should be placed with the breast-side down to produce
a juicier and tenderer product.

7. To improve the palatability of lean poultry meat, basting can be done.

Causes of Food Spoilage and Contamination

All food should be safe and free from contamination and spoilage at all points in
its journey from its source until it reaches the consumers. However, food
contamination is a serious public health problem resulting in foodborne diseases that
affect many people every year. Hence, awareness of potential sources of food
contamination is an important component of good nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that can
cause health problems for anyone who eats it.

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The common causes of food contamination and food spoilage are:
1. Failure to properly refrigerate food.
2. Failure to thoroughly heat or cook food.
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served.
5. Raw, contaminated ingredients incorporated into foods that receive no further
cooking.
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria.
8. Prolonged exposure to temperatures favorable to bacterial growth
After completing the lesson about Store and reconstitute stocks, sauces and
soup, let’s check the level of your understanding by answering series of activities and
assessments.

Poultry Cookery

Poultry, like meat may be cooked either dry or moist heat method. The choice of
method depends mainly upon the age of the bird instead of location of the part in the
carcass as in the case of meats. Fat content should also be taken into
consideration.

1. Moist Heat Method

As discussed earlier in this lesson, chicken is categorized into classes. All
classes of chicken and other poultry for that matter may be cooked by moist-heat
cookery. Common Filipino dishes are tinola, sinampalukang manok, manok na
pinaupo, and relyeno.

2. Dry Heat Method

The dry method is usually reserved for young tender poultry. The poultry class
of these chickens is specially termed broilers and fryers somewhat older but still
immature birds such as capons and roasters are also suitable for roasting. They are
still tender but have fatter than the broilers or fryers.
Older birds need to be tenderized by moist cooking prior to dry heat cooking. One
point to remember in poultry cookery; moist heat cookery may be applied to all classes
and kinds of poultry, but dry heat cookery is reserved for tender birds.

Steps in Fabricating Chicken

1. Cut along center of breastbone.

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 2. Here you can view the cut made.

3. Using the knife, scimitar may be

preferred but a fillet knife would work
well too. Cut along one side of the
breastbone to the base of the chicken.

4. Separate skin that is attached to

breast from leg quarter.

5. With your thumb under the wing

joint press upward and out to separate
joint.

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 6. With knife, cut between joint to
remove and cut any skin not separated
from carcass yet.

7. Here is a picture of detached

breast and wing.

8. Cut around wing joint to remove

wing.

9. A small thin piece of meat located

on underside of breast that can be
removed by pulling the tenderloin, good
for chicken tenders. Repeat steps 3-9 for
the other side of breast.

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 10. Cut around leg quarter going up
high towards backbone then circling down
toward other side.

11. Halfway through you will hit the

joint.

12. Using your thumb push up and out

to snap apart joint.

13. Finish cut through joint to remove

leg quarter. Repeat steps 10-13 for other
leg quarter.

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 Steps in Deboning the Chicken
STEP 1: Place the chicken, breast side
up, on a clean cutting surface. Stretch
out each wing flat against the board by
pulling the tip. With a boning knife, cut off
the wing tip and next joint, leaving the
largest wing bone still attached.

STEP 2: At the neck, cut out the

wishbone by pulling the skin up and out
of the way and sliding the knife along the
underside of the wishbone. Continue
cutting around and under the wishbone
until it is free and can be pulled out with
your fingers.

STEP 3: Turn the bird over, and with

breast side down, cut along the
backbone from the neck to the tail.

STEP 4: With short sharp strokes of your

knife, keeping the knife close to the
bones cut the flesh and skin, carefully
using your fingers to pull the flesh away
from the carcass.

Cut through the ball-and-socket joints

connecting the wing and thigh bones to
the carcass, so that they are separated
from the carcass but still attached to the
skin. When step is completed on both
sides, meat will be attached only along
the ridge of the breastbone. Gently (the
skin tears easily) pull to separate the
breastbone and carcass from the flesh.

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STEP 5: Cut the flesh from the curved
(saber) bone near the wing and remove
the bone.

STEP 6: The partially-boned bird with

leg and wing bones left in, is now ready
for stuffing.

STEP 6: The partially-boned bird with

leg and wing bones left in, is now ready
for stuffing.

STEP 7: While holding the wing bone

from inside the bird, cut through the
tendons and scrape the meat from the
bone with the knife. Pull out the bone,
using the knife to free it.

STEP 8: Cut off end of the leg bone

using a cleaver or thick-bladed cook‘s
knife. Note: The use of a cook‘s knife for
chopping through chicken bone is
acceptable for this application but not
recommended for cutting through other
bone.

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 STEP 9: Repeat step #7 to remove the
leg bone. Reposition wing and leg meat
so skin side is out.

STEP 10: The whole chicken is now

completely deboned, with the skin
intact and ready to be stuffed, rolled,
and roasted.
Now, you are ready for Relyenong
Manok Recipe (Stuffed deboned
Chicken)

What’s More

Independent Activity 1

Directions: Arrange the jumbled letter inside the box to form word described in
each number. Write your answer on your answer sheet.

1. This method is used in cooking tinola, sinampalukang manok and relyeno.

S I T O M H A T E T H E M O D

2. This method is usually reserved for young tender poultry.

R Y D H A T E T H E M O D

3. ______ birds are best cooked using moist method.

R E T U A M

4. To improve the palatability of lean poultry meat, ____ can be done.

T A S B I N G

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5. It is the best cooking temperature for poultry.

O W L O T R A T E D O M E H A T E

Independent Assessment 1

Directions: Fill in the blank with the correct answer to complete the sentence. Write
your answer on your answer sheet.
1. Failure to properly _______ food.
2. Foods prepared a day or more before they are ______.
3. Failure to re heat food to temperature that kills _____.
4. Prolonged exposure to ______ favorable to bacterial growth.
5. ______, contaminated ingredients incorporated into food that receive no further
cooking.

raw refrigerate served

bacteria temperature

Independent Activity 2
Direction: Find out what the word is and write it in the blank. Write your answer on
your answer sheet.
1. STAEBR ONEB - ________ ________
2. LETLIF NIKEF - ________ ________
3. ASSCRAC - _________________
4. GEL ARTQUER - ________ ________
5. PINGCPOH ARDOB - ________ ________

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Independent Assessment 2

Directions: Write five causes of food contamination. Write your answer on your
answer sheet.

1. 2.

.
3.
4. 5.

Independent Activity 3

Directions: Enumeration. Answer the following on a sheet of paper.

PRINCIPLE OF
POULTRY COOKERY

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Independent Assessment 3

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

A B

___ 1. Fillet knife A. Common Filipino dish

___ 2. Dry heat B. Used to cut breast meat

___3. Mature bird C. Should be eaten immediately or refrigerated

___ 4. Cooked poultry D. Suitable for young bird

___ 5. Tinola E. Best cook using moist heat

What I Have Learned

Directions: Answer the following questions. Write your answer on your answer sheet.

1. What is the best cooking temperature of poultry dish?

2. Why failure to re-heating food can cause food spoilage?

3. Why it is important to know the causes of food spoilage?

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4. What are the methods used in cooking poultry dish?

5. How to improve the palatability of lean poultry meat?

Your answers will be rated using the rubric below:

CRITERIA 4 3 2 1
Clear Exceptionally Generally clear Lacks clarity Unclear
Clear

Concise The The The explanation The

explanation is explanation is is somewhat explanation is
advanced. appropriate. simple. inadequate.

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

Directions: Applying the knowledge that you have learned in cooking poultry dish,
make a short video and send it to the link provided by your teacher.

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 Performance Task
Let’s Cook Together (Collaboration)

You are tasked to prepare Italian Chicken Roll-up. Let your parent evaluate it
according to the given rubric.Take a photo of your dish and the accomplished rubric
by your parent/guardian.Before you start the laboratory. Please be reminded of the
following icons. Each icon represents the task you’re going to do. So, whenever you
see the icon… you know what to do!

You will wash your hands, wear your Personal

Protective Equipment (PPE) and remove all the
jewelries.

You will gather all the skin of vegetables you used,

you can place that on your plant pot.

You will take a video and pictures of you and your

parent/guardian while doing the laboratory. Picture of
your final output will be graded according to its rubric.

At the end of laboratory, you are tasked to wash all

the dishes and pots, clean the table and sanitize it.
Don’t forget to wash the rags that you used.

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 Italian Chicken Roll-Ups

TOOLS/EQUIPMENT INGREDIENTS:

Casserole 8 boneless skinless chicken breast halves

Gas or electric stove (4 ounces each)
Knife 8 thin slices (4 ounces) ham
Chopping board 4 slices cheese, halved.
Measuring cup 2/3 cup seasoned breadcrumbs
Measuring spoon ½ cup grated cheese
Wooden spoon ¼ cup minced fresh parsley
½ cup milk
Cooking spray

PROCEDURE:

1. Preheat oven to 425 degree.

2. Flatten chicken to 1/4 – inches thickness.
3. Place a slice of ham and half slice of provolone cheese on each piece of
chicken.
4. Roll up from a short side and ruck in ends; secure with a toothpick.
5. In a shallow bowl, combine crumbs, Romano cheese and parsley.
6. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb
mixture.
7. Place roll- ups, seam side down, on a greased baking sheet. Spritz chicken
with cooking spray.
8. Bake, uncovered, 25 minutes or until meat is no longer pink.
9. Remove toothpicks. Yield: 8 servings

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Directions: Evaluate your finished products using the score sheet.

CRITERIA VERY GOOD FAIR POOR

GOOD
(4) (3) (2) (1)
A. SAFETY WORK HABITS
Observe safety precautions at all the
times.
B. USE OF TOOLS AND EQUIPMENT
Appropriate tools were used.
C. PALATABILITY OF THE PROJECT
Aroma and taste of the project
D. TIME MANAGEMENT
Work completed on time
E. CREATIVITY
Present product attractively
TOTAL SCORE: (MAXIMUM 20 POINTS)

COMMENTS:

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 your
answer in your answer sheet.

____1. When _____ chicken, cuts should be placed with a breast side down to produce
a juicier and tender product.
a. basting c. roasting
b. frying d. steaming
____2. It is a common Filipino dish.
a. relyeno c. tinola
b. sinampalukang manok d. all of these
____3. This is the common causes of food spoilage and contamination.
a. clean equipment c. properly refrigerated
b. failure to reheat d. all of these

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____4. ________ birds are best cooked using moist heat.
a. immature c. young
b. mature d. none of the above
____5. Infected employees/workers because of poor ____________ hygiene
practices.
a. personal c. professional
b. physical d. all of these
____6. To improve the palatability of lean poultry meat, _______ can be done.
a. basting c. fry
b. boil d. marinate
____7. Which of the following are the tools and equipment needed in cooking Chicken
Galantina.
a. chopping board c. oven
b. knife d. all of these
____8. These are the ingredients in cooking Chicken Galantina.
a. boiled egg, ham, carrot c. whole chicken, pork, beef
b. sausage, pickle relish, raisin d. all of these
____9. Which of the following are the step in fabricating chicken?
a. cut along the center of the breastbone
b. cut between joint to remove and cut any skin not separated from carcass
c. separate skin that is attached to breast from leg quarter
d. all of these
____10. These are the ingredients in cooking Italian Roll-Ups.
a. boneless chicken breast, carrot, egg and celery
b. boneless chicken breast, ham, cheese and milk
c. boneless chicken breast, potato, carrot and pea
d. boneless chicken breast, tomato, butter and cabbage
____11. Which of the following dish is suitable for dry method?
a. barbeque c. sinampalukang manok
b. pochero d. tinola
____12. The best cooking temperature for chicken is _________.
a. high heat c. moderate to high heat
b. low to moderate heat d. all of these
____13. Low to moderate heat prevent chicken from ______.
a. hard meat c. shrinkage of meat
b. over cooked meat d. tender meat
____14. Which of the following are the step in deboning chicken?
a. cut and remove the leg
b. cut the flesh from the curved bone near the wing
c. turn the bird over, and with breast side down, cut along the backbone
d. b and c
____15. It is a tool used in cutting chicken.
a. knife c. scissor
b. peeler d. sharpener

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 22
What I Know What I Have Learned
1. c 6. a 11. a
2. d 7. d 12. c 1. Low to moderate heat
3. b 8. d 13. c 2. Bacteria can’t kill.
4. b 9. d 14. d 3. We can avoid
5. a 10. b 15. a contamination of food.
4. Dry heat and moist heat
5. By basting
What’s More
Independent Activity 1 Independent Activity Independent Activity 3
1. moist heat method 1. breast bone 1. mature bird for moist heat
2. dry heat method 2. fillet knife 2. best temperature is low to
3. mature 3. carcass moderate heat
4. basting 4. leg quarter 3. stuffing should be done
5. low to moderate heat 5. chopping board immediately
4. basting help improve
palatability
5. should be eaten
immediately
Independent Assessment 1 Independent Assessment 2 Independent Assessment 3
1. refrigerate 1. failure to properly 1. B
2. served refrigerate 2. D
3. bacteria 2. failure to thoroughly heat 3. E
4. temperature 3. failure to re heat 4. C
5. raw 4. poor personal hygiene 5. A
5. prepare a day before
served
6. raw contaminated
ingredients
7. cross contamination
8. prolong exposure to
temperature
What’s New Whats In
Assessment
X beef 1. c 6. a 11. a
1. Breast
X pork 2. d 7. d 12. c
2. Leg or
X beans 3. b 8. d 13. c
drumstick
X pechay 4. b 9. d 14. d
3. Thigh
X carrot 5. a 10. b 15. a
4. Wing
X fish
Answer Key
 References
Kong, A. S. and Domo, A. P. Technical Vocational Livelihood Education-
Cookery Module 2 Manual. First Edition, 2016 pp 241-253

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
Brainly.com

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

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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

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