INFORMATION SHEET 4QR-13.

4-1
“Prepare Poultry And Game Dishes”

Overview:

This lesson deals with the selection, preparation, cooking, presentation, and storage of poultry
and game in a commercial kitchen or catering operation.

At the end of this lesson you are expected to do the following:

1. perform mise’ en place;
2. cook poultry and game dishes;
3. plate, present and evaluate poultry and game bird dishes; and
4. store poultry and game bird

Learning Outcome 1: Perform Mise’en Place

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.

Classification of Poultry and Games

Poultry Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat

INFORMATION SHEET 4QR-13.4-2

“Prepare 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. All rights reserved. No part of this material may be
reproduced or transmitted in any form or by any means - electronic or mechanical including
photocopying – without written permission from the DepEd Central Office. First Edition, 2016. DEPED
COPY 234

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.

INFORMATION SHEET 4QR-13.4-3

“Prepare Poultry And Game Dishes”

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 defeathered.
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, defeathered, 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

INFORMATION SHEET 4QR-13.4-4

“Prepare Poultry And Game Dishes”

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.

Preparation of poultry for cooking

 slaughter and bleeding
 scalding
 defeathering
 evisceration
 deboning

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. 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.

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.

Various Cuts of Chicken Meat

Whole Chicken Halves Breast Quarters Split Breast

Split Breast Without Back Boneless, skinless Breast 8-Piece Cut Whole Chicken Wing

Whole Chicken

Boneless, Skinless Leg Drumsticks Giblets

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.

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.

Whole Chicken Wing - The Whole Chicken Wing is an all white meat portion composed of three sections; the
drumettes, mid-section and tip.

Wing Drumettes - The first section between the shoulder and the elbow.

Wing Mid Section with Tip - The flat centre 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 - The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg
quarter in that id 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 - Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the
hock).

Giblets - Includes heart, liver and neck.

SELF-CHECK 4QR-13.4-7
Read each of the following questions carefully and encircle the letter of the correct answer. Write your
answer in your test notebook.

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. peking 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
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

SELF-CHECK KEY ANSWER 4QR-13.4-8

1. A
2. B
3. D
4. D
5. C
6. D
7. B
8. A
9. C
10.D

STUDENT NAME: __________________________________ SECTION: __________________

WRITTEN WORK 4Q-13.4.9

WRITTEN WORK TITLE: PREPARING POULTRY AND GAME DISHES FOR MENU ITEMS

WRITTEN TASK OBJECTIVE: The learners independently identify the market forms of poultry,
Different cuts of poultry and its characteristics.
MATERIALS:
 Pen and Paper
TOOLS & EQUIPMENT:
 None
ESTIMATED COST: None

Question:

Make a research on the following; Write your answer on your notebook

• Market forms of poultry
• Different cuts of poultry
• Characteristics of good quality poultry
• Preparation of poultry for cooking

PRECAUTIONS:
 None
ASSESSMENT METHOD: WRITTEN WORK CRITERIA CHECKLIST
STUDENT NAME: __________________________________ SECTION: __________________

WRITTEN OUTPUT CRITERIA CHECK LIST 4Q-13.4.10

CRITERIA SCORING
Maximu
Your answer will be rated using the rubric below. Score
m points
1. Clear 5
2. Comprehensive 5
3. Relevant 5

TOTAL 15
TEACHER’S REMARKS:
GRADE:

5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed

_______________________________
TEACHER

Date: ______________________