Technology and

Livelihood Education
Quarter 3 Module 8
Store Poultry and Game Bird Dishes
TLE_HECK10PGD-IIIj-28
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 3 Module 8– Store Poultry and Game Bird Dishes
First Edition 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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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: [email protected]
 10

Technology and
Livelihood Education
Quarter 3 Module 8
Store Poultry and Game Bird Dishes
TLE_HECK10PGD-IIIj-28
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Store 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 Store 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:

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!

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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 storing poultry and game bird dishes.

At the end of this module you are expected to:

1. identify the different way of storing poultry;

2. maintain safety practices in storing poultry and game bird; and
3. discuss the basic in handling food.

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. It is the action or method of storing something for future use.

a. Cooking c. Storage
b. Preparation d. Thawing
___2. It is the actions that are performed to prepare food to either ensure that the
food we consume is safe to eat or to enhance the flavor.
a. Cooking c. Storage
b. Preparation d. Thawing
___3. The process of warming food that has been frozen so that the food can be
eaten or prepared to be served.
a. Cooking c. Storage
b. Preparation d. Thawing
___4. The practice or skill of preparing food by combining, mixing, and heating
ingredients.
a. Cooking c. Storage
b. Preparation d. Thawing
___5. It refers to freeze or be frozen again after having defrosted.
a. Leftover c. Serving
b. Refreezing d. Shopping

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___6. It remains to remaining food after the rest has been used or consumed.
a. Leftover c. Serving
b. Refreezing d. Shopping
___7. It is an amount of food that is given to one person at a meal.
a. Leftover c. Serving
b. Refreezing d. Shopping
___8. It is the action or activity of purchasing goods from stores.
a. Leftover c. Serving
b. Refreezing d. Shopping
___9. It is a domestic fowl kept for its eggs or meat, especially a young one.
a. Chicken c. Frozen
b. Fresh d. Poultry
___10. It refers to domestic fowl, such as chickens, turkeys, ducks, and geese.
a. Chicken c. Frozen
b. Fresh d. Poultry
___11. This is recently made or obtained; not canned, frozen, or otherwise
preserved.
a. Chicken c. Frozen
b. Fresh d. Poultry
___12. This is having turned into ice as a result of extreme cold.
a. Chicken c. Frozen
b. Fresh d. Poultry
___13. It refers to a bird hunted for sport or food.
a. Chicken c. Poultry
b. Game bird d. Turkey
___14. Which of the following is Not the correct process of thawing food using cold
water?
a. Change the water every 15 minutes.
b. Cook immediately the food after thawing.
c. Place the food in leak proof plastic bag.
d. Submerge food in a cold tap water.
___15. This refers to cook meat and poultry immediately after microwave thawing.
a. Chill c. Cook
b. Cold water d. Microwave

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!

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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: Identify the factors in plating/ presenting poultry dishes. Write your
answer in your answer sheet.

1. 3.

Factors to consider in
plating/presenting poultry
dishes

2. 4.

5.

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
To give you a glimpse of the new lesson, answer this activity.
Directions: Arrange the jumbled word to form a word. Write your answer in your
answer sheet.
1. NACLE - _______________
2. KOCO - _______________
3. ILLCH - _______________
4. SERFH - _______________
5. FORENZ - _______________
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 What is It
Techniques in Storing Poultry

Poultry may be frozen whole, in halves, cut into pieces, or parts after they are
dressed. Parts can be packed separately, ready to cook, or for easy meal
preparation and thawing.

Handling and Storage of Poultry

Poultry spoils very quickly unless it is properly handled and stored. After being
brought home from the market, it should be unwrapped as quickly as possible and
wiped off with a damp cloth. Then it should be lightly covered with waxed paper,
placed in shallow utensils and stored in a cold part of the refrigerator near the freezing
unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent
drying and refrigerated. Removing the bones saves space. Frozen poultry must be
kept in the freezing unit until it is thawed for cooking.

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-

vapor proof film, foil or paper and then frozen at 170oC (0oF) or lower. Although there
are no abrupt changes in quality during the first few months of poultry storage, it has
always been a good practice to use these chickens first which have been in storage
longest and those with torn wrapper.

Storage Time for Poultry and Game

PRODUCT REFRIGERATOR Freezer ( 0oF)

(35-40oF)

Chicken and turkey (Whole) 1 – 2 days 12 months

Chicken (pieces) 1 – 2 days 9 months
Turkey ( pieces ) 1 – 2 days 6 months
Duck and Goose ( whole ) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose ( whole) 1 – 2 days 6 months
Cooked poultry dishes 2 – 4 days 4 – 6 months
Canned poultry, opened 1 day NR

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 It is not recommended to refreeze poultry after it has been thawed. Freezing and
thawing release fluids called drip and the chances of bacterial spoilage are increased.
Water holding capacity of meat is also affected by subsequent thawing. When
thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better
chance to rehydrate. Immediately cook the thawed meat since bacterial growth is
rapid upon thawing. Slow thawing may be effected by placing the 1 to 2 kg. chicken
in the refrigerator for 12 to 24 hours or to place it under running tap water for ½ to 1
hour, in their original wrap in both cases. However, frozen poultry or any other market
forms of poultry should not be allowed to thaw or soak in a bowl of water because of
possible bacterial build.

Safety Practices in Handling and Storing Poultry and Game Products

How to Handle Chicken Safely

Raw chicken and poultry can carry the salmonella bacteria, which is responsible for
more cases of food poisoning than any other pathogen. Fortunately, it is easy to avoid
getting sick from chicken and poultry, if you follow safe food handling practices given
below.

Safe Shopping for Chicken and Poultry

During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf
life as well as to prevent bacteria growth. Packages of chicken should feel cold to the
touch, and should be among the last items you select before checking out. Packages
of chicken should be wrapped in plastic bags to prevent leakage onto other items in
your grocery cart.
Once you're home, you should immediately place your chicken in a refrigerator that
maintains a temperature of 40°F or colder, and use it within 2 days. Otherwise, it
should be frozen at 0°F.

Safe Handling of Chicken and Poultry

Just like meat, fish or any animal-based food product, raw or undercooked chicken
carry certain bacteria. These bacteria can cause illness in large numbers. Therefore,
to avoid illness we need to limit bacteria's ability to multiply, or kill them altogether.
Limiting their ability to multiply requires making sure that food products are not left at
room temperatures or specifically, temperatures between 40°F and 140°F for more
than an hour. And remember, freezing doesn't kill bacteria, either it just makes them
cold. The only way to kill food-borne pathogens is by thoroughly cooking the food.
Another concern with respect to working with uncooked poultry is cross-
contamination. Cross-contamination can happen when raw poultry or even just its
juices somehow come into contact with any other food products but especially ones
that are already cooked or ones that will be eaten raw, such as salad vegetables or
greens.

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Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term "fresh," that indicates that it has
never been colder than 26°F. Poultry that has at any time been kept at 0°F or colder
must have a label indicating that it is "frozen" or "previously frozen," whatever the
case may be. Interestingly, poultry that has been kept at temperatures colder than
26°F but warmer than 0°F can be labeled neither fresh nor frozen.
Chicken and Poultry Product Dating

Federal regulations don't require poultry products to be dated. However, most retailers
will date the chicken products that they sell. If they do opt to date the product,
regulations do require that there be a phrase signifying whether the date is a "sell by"
date or a "use before" date, and the explanation must appear right next to the date.

Basics for Handling Food Safely

• Shopping Leftovers
• Storage Refreezing
• Preparation
• Thawing
• Cooking
• Serving

Safe steps in food handling, cooking, and storage are essential to prevent
foodborne illness. You can't see, smell, or taste harmful bacteria that may cause
illness. In every step of food preparation, follow the four Fight BAC! ™ guidelines to
keep food safe:
• Clean — Wash hands and surfaces often.
• Separate — Don't cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.

Shopping

• Purchase refrigerated or frozen items after selecting your non-perishables.

• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food without expiration dates

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Storage

• Always refrigerate perishable food within 2 hours (1 hour when the

temperature is above 90 °F).
• Check the temperature of your refrigerator and freezer with an appliance
thermometer. The refrigerator should be at 40 °F or below and the freezer at
0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2
days; other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to
maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package,
wrap the package again with foil or plastic wrap that is recommended for the
freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple
can be stored on the shelf for 12 to 18 months. Low-acid canned food such as
meat, poultry, fish, and most vegetables will keep 2 to 5 years if the can
remains in good condition and has been stored in a cool, clean, and dry place.
Discard cans that are dented, leaking, bulging, or rusted.

Preparation

• Always wash hands with warm water and soap for 20 seconds before and after
handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away
from other food. After cutting raw meats, wash cutting board, utensils, and
countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution
of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing
meat and poultry juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag.
Submerge in cold tap water. Change the water every 30 minutes. Cook
immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing.

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Cooking

Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a minimum
internal temperature of 145 °F as measured with a food thermometer before removing
meat from the heat source. For safety and quality, allow meat to rest for at least three
minutes before carving or consuming. For reasons of personal preference, consumers
may choose to cook meat to higher temperatures. Poultry: Cook all poultry to an internal
temperature of 165 °F as measured with a food thermometer.

Serving

• Hot food should be held at 140 °F or warmer.

• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers,
and warming trays. Keep food cold by nesting dishes in bowls of ice or use
small serving trays and replace them often.
• Perishable food should not be left out more than 2 hours at room temperature
(1 hour when the temperature is above 90 °F).

Leftovers

• Discard any food left out at room temperature for more than 2 hours (1 hour if
the temperature was above 90 °F).
• Place food into shallow containers and immediately put in the refrigerator or
freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F.

Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.
If thawed by other methods, cook before refreezing.

After completing the lesson about Storing Poultry and Game Bird Dishes, let’s
check the level of your understanding by answering series of activities and
assessments.

10
 What’s More

Independent Activity 1

Directions: Complete the mind map. Write your answer in your answer sheet.

Basics for
Handling
Food
Safety

Independent Assessment 1

Directions: Compare and contrast essay. Write your answer on your answer sheet.
Chicken and Poultry
Fresh vs Frozen

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Independent Activity 2

Directions: Answer the following concept map. Write your answer in your answer
sheet.
Guidelines to keep the
food safe

Independent Assessment 2

Directions: Find out what the word is and write your answer on your answer sheet.
1. gnikooc_______________
2. yrtluop_______________
3. gnivres_______________
4. ftel servo_____________
5. gnizeerfer_____________

Independent Activity 3

Directions: Write True if the statement is correct but if it’s false, change the
underlined word or group of words to make the whole statement true.
Write your answer on your answer sheet.

____________1. Poultry spoils very quickly unless it is properly handled and stored.
____________2. The microwave allows slow, safe thawing.
____________3. Marinate meat and poultry in a covered dish in the refrigerator.
____________4. For faster thawing, place food in a leak-proof plastic bag.
Submerge in hot water.
____________5. Always wash hands with warm water and soap for 20 seconds
before and after handling food.

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Independent Assessment 3

Directions: Classify the following poultry and game bird. Write your answer in your
answer sheet.

Chicken Duck Goose Turkey Quail

Poultry Game bird

What I Have Learned

Directions: Enumerate the eight factors in handling food safety. Give one or two
sentences to explain it. Write your answer on your answer sheet.

1 2 3 4
_______________ _______________ _______________ _______________

_____________ _____________ _____________ _____________

5 6 7 8
_______________ _______________ _______________ _______________

_____________ _____________ _____________ _____________

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 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: Create a Slogan showing the importance of proper storing of

food. Write your answer in your answer sheet.

SLOGAN TIME

RUBRICS

5 Done creatively and neatly showing much

relevance to the given topic

4 Done creatively and neat enough with relevance

to the given topic

3 Done creatively and neat enough but no

relevance to the given topic

2 Done simply and neat enough but not so relevant

to the given topic

1 Done poorly with erasures

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 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. It is the action or method of storing something for future use.

a. Cooking c. Storage
c. Preparation d. Thawing
___2. It is the actions that are performed to prepare food to either ensure that the
food we consume is safe to eat or to enhance the flavor.
a. Cooking c. Storage
b. Preparation d. Thawing
___3. The process of warming food that has been frozen so that the food can be
eaten or prepared to be served.
a. Cooking c. Storage
b. Preparation d. Thawing
___4. The practice or skill of preparing food by combining, mixing, and heating
ingredients.
a. Cooking c. Storage
b. Preparation d. Thawing
___5. It refers to freeze or be frozen again after having defrosted.
a. Leftover c. Serving
b. Refreezing d. Shopping
___6. It remains to remaining food after the rest has been used or consumed.
a. Leftover c. Serving
b. Refreezing d. Shopping
___7. It is an amount of food that is given to one person at a meal.
a. Leftover c. Serving
b. Refreezing d. Shopping
___8. It is the action or activity of purchasing goods from stores.
a. Leftover c. Serving
b. Refreezing d. Shopping
___9. It is a domestic fowl kept for its eggs or meat, especially a young one.
a. Chicken c. Frozen
b. Fresh d. Poultry
___10. It refers to domestic fowl, such as chickens, turkeys, ducks, and geese.
a. Chicken c. Frozen
b. Fresh d. Poultry

15
___11. This is recently made or obtained; not canned, frozen, or otherwise
preserved.
a. Chicken c. Frozen
b. Fresh d. Poultry
___12. This is having turned into ice as a result of extreme cold.
a. Chicken c. Frozen
b. Fresh d. Poultry
___13. It refers to a bird hunted for sport or food.
a. Chicken c. Poultry
b. Game bird d. Turkey
___14. Which of the following is Not the correct process of thawing food using cold
water?
a. Change the water every 15 minutes.
b. Cook immediately the food after thawing.
c. Place the food in leak proof plastic bag.
d. Submerge food in a cold tap water.
___15. This refers to cook meat and poultry immediately after microwave thawing.
a. Chill c. Cook
b. Cold water d. Microwave

16
 17
Whats More
Independent Activity 1
Basics for handling Food Safety:
-Storage - Preparation
-Shopping - Refreezing
- Leftovers - Cooking
- Serving - Thawing
Independent Assessment 1
Fresh vs Frozen
If the label on a raw poultry Interestingly, poultry that Poultry that has at any time been kept at
product bears the term "fresh," has been kept at 0°F.or colder must have a label indicating
that indicates that it has never temperatures colder than that it is "frozen" or "previously frozen,"
been colder than 26°F. 26°F but warmer than 0°F whatever the case may be.
can be labeled neither
fresh nor frozen
Independent Activity 2 Independent Assessment 2
Guidelines to keep the food safe 1. cooking
-Clean - Separate 2. poultry
- Cook - Chill 3. serving
4. leftovers
5. refreezing
Independent Activity 3 Independent Assessment 3
1. True Poultry Game Bird
2. Refrigerator 1. Chicken 1. Duck
3. True 2. Quail 2. Goose
4. Cold 3. Turkey
5. True
What’s New
What’s In
1. service ware
What I Know
1. clean 2. sauces
2. cook 3. garnishing 1. A 6. C 11. C
3.chill 4. plating 2. B 7. B 12. D
4. fresh 5. accompaniment 3. C 8. A 13. D
5. frozen 4. D 9. A 14. A
5. D 10. B 15. B
Answer Key
 18
Assessment: What I have Learned
Post-test
1. A 6. C 11. C - Shopping - Storage
2. B 7. B 12. D - Preparation - Thawing
3. C 8. A 13. D - Cooking - Serving
4. D 9. A 14. A - Leftover -refreezing
5. D 10. B 15. B
Your explanation may vary
 References

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

Cookery Module 2 Manual. First Edition, 2016 pp 259-263

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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