Learning Outcomes 4 for Cookery 10

1. LEARNING COMPETENCY:
PREPARE POULTRY AND
GAME BIRDS DISHES
LEARNING OUTCOME:
STORE POULTRY AND GAME BIRDS

2. REVIEW
• Can you give me atleast 5 factors to consider in
plating poultry and game dishes?
• How can you attract the customers to buy or order
your products/foods?

3. OBJECTIVES:
Value
Value the importance of safety practices
in handling and storing of poultry and
game birds.
Discus
s
Discuss the safety practices in handling
and storing of poultry and game birds.
Identif
y
Identify the proper way of handling and
storing of poultry and game birds

4. 4 PICS IN 1 WORD

5. HANDLING AND
STORAGE OF POULTRY

6. POULTRY
• Spoils very quickly unless it is
properly handled and stored.
• Cooked poultry should be
cooled as quickly as possible,
covered to prevent drying and
refrigerated.
• Frozen poultry must be kept
in the freezing unit until it is
thawed for cooking.

7. FREEZING AND THAWING POULTRY

9. SAFETY AND PRACTICES IN HANDLING AND
STORING POULTRY AND GAME PRODUCTS

10. 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
pathogens.

11. SAFE SHOPPING FOR
CHICKEN AND POULTRY
• Fresh chicken is kept cold in order to extend
its shelf life as well as to prevent bacteria
growth.
• Packages of chicken should be cold to touch,
and should be among he 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 your home, put it in the refrigerator
that maintains 40f or colder, and use it within
2 days.

12. SAFE HANDLING OF CHICKEN AND POULTRY
• Any animal based food product carry a 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.
• Making sure that food products are not left at room temperature or specifically,
temperature between 40f and 140f for more than an hour.
• The only way to kill food-borne pathogens is by thoroughly cooking the food.

13. 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 OF
• Poultry that has at any time been kept at 0 OF or colder
must have a label indicating that it is “frozen” or
previously frozen” what ever the case may be.
• Poultry that has been kept at temperature colder than
26 OF but warmer than zero 0 OF can be labeled neither
fresh nor frozen.

14. CHICKEN AND POULTRY
PRODUCT DATING
• Most retailers will date the chicken products
that they sell.
• If they do-opt to date the product, regulation
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.

15. BASICS FOR HANDLING FOOD SAFELY
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.

16. 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

17. 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.

18. 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.

19. APPLICATION
“Be a TV Health Reporter”. Make a health
report about the safety practices of handling
and storing of poultry products. 3 minutes
only
Rubrics:
Accuracy and believability of the role – 20 pts
Clarity of speech – 10 pts
Expression of body language – 10
Knowledge gained – 5 pts
Materials Used – 5 pts

20. EVALUATION:
ANSWER SELF ASSESSMENT TEST IN YOUR MODULE.
AGREEMENT:
SUBMIT YOUR STANDARDIZED RECIPE ON POULTRY
AND GAME DISHES ON FRIDAY

21. LEARNING COMPETENCY:
PREPARE AND COOK
POULTRY AND GAME BIRDS
LEARNING OUTCOME:
STORE POULTRY AND GAME BIRDS