DAS TLE 10

1. GRADE – 10
QUARTER 3

2. REVIEW

3. CAN YOU IDENTIFY THE PARTS OF THE CHICKEN?

5. 5

6. 6

7. OBJECTIVES:
 Discuss the Principles of Poultry Cookery
 Explain the Causes of Good Spoilage and
Contamination
7

8. Principles of Poultry
Cookery

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

10. Principles of Poultry Cookery
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 thecavity 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 bestored separately to
prevent contamination.
10

11. Principles of Poultry Cookery
5. Because poultry meat is pale-colored, it is best to employ
dry heat cookingwith fat for a brown color.
6. When roasting chicken, cuts should be placed with the
breast-side down toproduce a juicier and tenderer product.
7. To improve the palatability of lean poultry meat, basting can
be done.
11

12. WHAT DO YOU THINK IS THE
IMPORTANCE OF KNOWING THE
PRINCIPLES OF POULTRY COOKERY?
12

14. 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.
14

15. 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
15

16. GROUP 1:
Explain the
principles of
Poultry Cookery
written in the
Manila Paper.
GROUP ACTIVTY:
GROUP 2:
Give examples
of food spoilage
and identify each
causes.

17. RUBRICS:
CRITERIA Beginner (1) Acceptable (2) Proficient
(3)
Content/
Presentation
Answered /
Explained
unconfidently
Occasionally
confident in
explaining and
answering
Explained and
answered
correctly and
confidently
Time
Management
Didn’t finish on
time with
incomplete data
Finished on
time with
incomplete
data
Finished
ahead of time
Cooperation &
Teamwork
Members have
no defined
responsibilities
Members
work
cooperatively
most of the
time.
Members
worked
cooperatively
all the time.

18. GENERALIZATION:
What have you learned
from our discussion today?
What is the importance of
studying the principles of
Poultry Cookery?
How can we prevent and
avoid food spoilage and
contamination?

19. ASSESSMENT
19

20. Directions: Read the question carefully and choose the letter of the correct
answer.
1. What is the best temperature in cooking poultry?
a. Low heat
b. Moderate heat
c. Low to moderate heat
d. High heat
2. How do you prevent the risk of microbial contamination of stuffed turkey and chicken when roasting?
a. Stuffing must be done immediately before roasting
b. Stuffing should be done a day before roasting
c. Stuffing should be done after refrigerating
d. Stuffing should be done after pre-roasting

21. Directions: Read the question carefully and choose the letter of the correct answer.
3. Poultry meat is pale – pale colored, it is best to employ dry heat
a. Red b. Orange
c. Brown d. dark brown
4. What should be done to lean poultry meat in order to improve its palatability?
a. baste it c. sauté it
b. brush it d. stew it
21

22. Directions: Read the question carefully and choose the letter of the correct answer.
5. The following is the reason of food contamination and food spoilage EXCEPT _____.
a. Failure to refrigerate food
b. Failure to thoroughly heat or cook food
c. Prolonged exposure to temperatures
d. Through properly cleaned equipment
22

23. ANSWER!
1. C
2. A
3. C
4. A
5. D
23