This document provides information about a classroom daily routine, cooking poultry and game dishes, and preventing food contamination. It includes: 1) An outline of a typical classroom daily routine including prayer, health and safety reminders, and attendance checking. 2) Objectives and difficulties in cooking poultry and game dishes, including defining contamination, food contamination, and spoilage. 3) Details on the principles of poultry cookery like using moist versus dry heat cooking methods based on the bird's age and fat content. It also discusses causes of food contamination like improper food handling and cross-contamination.

1. Good Day
Students!!

2. Classroom Daily Routine
a. Prayer

3. b. Reminder of
the classroom
Health and
Safety
Protocols

4. c. Checking of
attendance

5. kumustahan

7. Cook Poultry
and Game
Dishes

8. Objectives:
1. Understand the principles of
poultry cookery.
2. Identify the causes of food
spoilage and contamination.
3. Differentiate the cooking method
used in cooking.
4. Appreciate the value of studying
the causes of food spoilage
and contamination.

9. Difficulties:
Contamination- the process of making something dirty or
poisonous, or the state of containing unwanted or dangerous
substances
Food contamination- is generally defined as foods that are
spoiled or tainted because they either contain microorganisms,
such as bacteria or parasites, or toxic substances that make
them unfit for consumption.
Spoilage-the action of spoiling, especially the deterioration of
food and perishable goods.

10. Learning task no. 1
Picture Analysis

11. Principles of
Poultry Cookery

12. 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 suitable
for young birds.

13. The best cooking
temperature for poultry
is at low to moderate
heat. This temperature
range produces a more
flavorful and tender
product.

14. To prevent the risk of
microbial contamination,
the stuffing of turkey and
chickens should be done
immediately before
roasting.

15. Because of its
susceptibility to microbial
growth, cooked poultry
should be eaten
immediately or refrigerated
if not consumed.

16. Because poultry
meat is pale-colored,
it is best to employ
dry heat cooking with
fat for a brown color.

17. When roasting
chicken, cuts
should be placed
with the breast-
side down to
produce a juicier
and tenderer
product.

18. To improve the
palatability of
lean poultry
meat, basting
can be done.

19. Causes of Food
Spoilage and
Contamination

20. All food should
be safe and free
from contamination
and spoilage at all
points in its journey
from its source until
it reaches the
consumers.

21. However, food
contamination is a
serious public health
problem resulting in
foodborne diseases
that affect many
people every year.

22. Food may be
contaminated by different
microorganisms or by
chemicals that can cause
health problems for
anyone who eats it.

23. 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

24. 4. Foods prepared a day or more
before they are served
5. Raw, contaminated ingredients
incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked
foods through improperly cleaned
equipment

25. 7. Failure to reheat foods to a
temperature that kills bacteria
8. Prolonged exposure to
temperatures favorable to bacterial
growth

26. Poultry Cookery
Poultry, like meat may be cooked by
either dry or moist heat method. The choice
of method depends mainly upon the age of
the bird instead of the location of the part in
the carcass as in the case of meats. Fat
content should also be taken into
consideration.

27. Moist Heat Method
All classes of
chicken and other poultry
for that matter may be
cooked by moist-heat
cookery. Common
Filipino dishes are tinola,
sinampalukang manok,
manok na pinaupo, and
relyeno.

28. Dry Heat Method
The dry method is
usually reserved for young
tender poultry. The poultry
class of these chickens is
specially termed
―broilers and fryers.

29. Older birds need to be tenderized by
moist cooking prior to dry heat cooking.
One point to remember in poultry
cookery; moist heat cookery may be
applied to all classes and kinds of poultry
but dry heat cookery is reserved for tender
birds.

30. Any questions?

31. Activity 2 Situational Analysis
In 1 paragraph minimum of at least 5
sentences. Answer the question.
If you are going to cook chicken dishes how
can you prevent microbial contamination in
cooking food? How does cross contamination
affect the safety of you and your family? Give the
importance of practicing proper food handling
when we are cooking.

32. Rubrics
Total= 15 points

33. CREDITS: This presentation template was created by Slidesgo, and includes icons by
Flaticon, and infographics & images by Freepik
Thanks!