Grade 12

GRADE 12
Cookery NC II
QUARTER III
S.Y. 2022-2023
COOKERY 12
Name of Learner: ___________ Grade Level:
Section: ___________ Score:
LEARNING ACTIVITY SHEET

Perform Mise’ En place for Poultry and Game Dishes
Background Information for the Learners:
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.
Classification of Poultry and Game Dishes:
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 and 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 and has extra tender
meat.
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.
Activity 1:
Directions: Read the statement carefully and write your answer on the space provided before each item.
___________________________ 1. It is the town where duck or itik is known and available.
___________________________ 2. Poultry, like chickens contains high protein, in nutritional value, how many percent is
the protein in a chicken meat?
___________________________ 3. It has an extra tender meat when cooked.
___________________________ 4. A young chicken usually ages from 9 – 12 weeks.
___________________________ 5. a mature female chicken which is usually more than 10 months of age.
________________________ 6. A breed of duck that originated from China.
________________________ 7. A large chicken about 4 kg. dressed weight.
________________________ 8. A surgically desexed male chicken usually under 8 months

of age.
________________________ 9. It refers to the meat such as organs.
________________________ 10. It refers to several kinds of fowl that are used as food.
Activity 2:
Directions: Below are jumbled letters. Arrange the letters to form words that can define Mise’ En Place. Place your
answer on the space provided.
1. HIKCNEC - ____________________________________
2. LOTUPRY - ____________________________________
3. ORFEZN - ____________________________________
4. EGMA - ____________________________________
5. HDSIES - ____________________________________
Activity 3
Directions: Identify the different CUTS of poultry. Write your answer on the space provided.

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LEARNING ACTIVITY SHEET

Background Information for the Learners:

Classification of Poultry and Game Dishes:

Nutritional Value/Components of Poultry And Game

___________________________ 3. It has an extra tender meat when cooked.

___________________________ 4. A young chicken usually ages from 9 – 12 weeks.

________________________ 6. A breed of duck that originated from China.

________________________ 7. A large chicken about 4 kg. dressed weight.

________________________ 8. A surgically desexed male chicken usually under 8 months

________________________ 9. It refers to the meat such as organs.

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