About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
LESSON 1 PREPARE AND COOKING MEAT GRADE 10manwithoutapfp
In this lesson, Grade 10 students will learn the essential skills and techniques for preparing and cooking meat. Understanding how to properly handle and cook meat is crucial for both culinary enthusiasts and aspiring chefs. The lesson will cover various aspects, including selecting quality cuts of meat, proper handling and storage techniques, as well as different cooking methods to enhance flavor and texture.
Key Learning Objectives:
Understanding Meat Selection: Students will learn how to identify quality cuts of meat, considering factors such as marbling, color, and freshness.
Proper Meat Handling: Students will be taught proper techniques for handling raw meat to prevent contamination and ensure food safety.
Meat Preparation Techniques: Students will learn basic meat preparation techniques, including trimming, portioning, and tenderizing.
Cooking Methods: The lesson will cover different cooking methods such as grilling, roasting, braising, and pan-searing, along with appropriate seasoning and flavoring techniques.
Food Safety Practices: Emphasis will be placed on maintaining proper hygiene and sanitation practices throughout the meat preparation and cooking process to prevent foodborne illnesses.
Instructional Materials:
Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods.
Demonstration Videos: Videos showing step-by-step instructions for meat preparation and cooking methods.
Recipe Cards: Simple yet flavorful recipes that students can follow to practice their skills.
Safety Equipment: Aprons, gloves, and other safety gear to ensure safe handling of raw meat.
Teaching Methodology:
Lecture and Demonstration: The instructor will provide explanations and demonstrations of meat preparation and cooking techniques.
Hands-On Practice: Students will have the opportunity to practice their skills in a supervised kitchen environment, preparing and cooking meat dishes.
Group Activities: Collaborative activities such as recipe development or cooking competitions can encourage teamwork and creativity.
Discussion and Reflection: Class discussions on food safety, flavor profiles, and cooking tips will allow students to deepen their understanding and reflect on their learning.
Assessment:
Practical Skills Assessment: Students will be assessed based on their ability to properly prepare and cook meat dishes, considering factors such as flavor, texture, and presentation.
Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices.
Participation: Active participation in class activities and discussions will be considered in the overall assessment of student engagement and learning.
Overall, this lesson aims to equip Grade 10 students with the knowledge and skills necessary to confidently prepare and cook meat dishes while prioritizing food safety and culinary excellence.
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3. Prayer
Our Father, Thank you for the
opportunity you have given us today to
develop our skills and improve ourselves.
Forgive us for our sins. May you guide us
and our love ones and continue to bless us
always. In Jesus name we pray. AMEN
7. ACTIVITY !
“ WHAT AM I ?”
Direction : I’ll show a pictures about cutting poultry preferably live poultry.
Try to take a look carefully, then tell me what have you noticed.
8. I. OBJECTIVES
At the end of the lesson students should be able to;
A. identify the market forms of poultry;
B. determine the poultry cuts in accordance with the
prescribed dish ; and
C. appreciate the importance of determining the poultry cuts
9. UNLOCKING DIFFICULTIES
Mise’en Place
- It refers to the setup required before cooking, and is often
used in professional kitchens to refer to organizing and
arranging the ingredients.
- it is a French culinary phrase which means "putting in
place" or "gather".
10. Selecting and Purchasing Poultry and
Game
• Poultry refers to
several kinds of fowl
that are used as food
and the term includes
chicken, turkey,
duck, pigeon, and
quail.
11. Selecting and Purchasing Poultry and
Game
• Poultry refers to
several kinds of fowl
that are used as food
and the term includes
chicken, turkey,
duck, pigeon, and
quail.
12. Selecting and Purchasing Poultry and
Game
• These are usually
domesticated raised
mainly for meat
and/or eggs. Birds
such as smites that are
hunted for food are
games.
14. CLASSIFICATION OF CHICKENS AND OTHER
POULTRY
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.
15. 2. Roaster. A roaster
is usually 5 to 6
months of age.
slightly older than a
fryer or broiler
chicken, but it is still
the same breed of
chicken.
16. Roaster has a slightly
thicker layer of fat,
which keeps the bird
moist as it roasts and
allows it to develop a
nice, crispy skin when
cooked at a high heat in
the oven.
17. 3. Capon. A capon
is a surgically
desexed male
chicken usually
under 8 months of
age.
18. 4. Stag. A stag is a male
chicken, usually under 10
months of age, with
coarse skin, with
somewhat toughened and
darkened flesh.
19. 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.
21. 6. Cock or Rooster
It is a mature male
chicken with coarse
skin, toughened and
darkened meat and
hardened breastbone
tip.
22. 7. Jumbo Broiler.
This is a large chicken
about 4 kg. dressed
weight which are on
sale especially during
the Christmas holiday.
23. Other Poultry
1. Peking duck. This is a
breed of duck that
originated from China
and is noted for its
tender and flavorful
meat.
24. 2. Duck or Itik is
available and popular
in many towns of Rizal
as fried itik.
25. 3. Squab. This is a
young immature
pigeon of either sex
and has extra tender
meat.
26. 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.
27. Selecting Good Quality Poultry and
Game
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.
28. 2. Whole Poultry. These
are slaughtered birds
that have been bled and
de-feathered.
a. Their head, feet and
viscera are still intact.
b. They are clean, well
fleshed.
29. c. They have moderate
fat coverings.
d. They are free from pin
feathers and show no
cuts, scars or missing
skin.
30. 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
31. 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
33. 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:
34. a. dark meat –
drumsticks, thighs,
wings, neck, backs, and
rib cage
35. b. white meat –
breasts
c. giblets –
gizzard and heart
36. 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.
• 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.
• Variety meats refer to the meat of such organs as the
gizzard, heart, kidneys and liver.
37. Preparation of poultry for cooking
UNLOKING OF DIFFICULTIES !!
Slaughter and bleeding
- to kill the animal with minimal
damage to the carcass and to
remove quickly as much blood as
possible as blood is an ideal
medium for the growth of bacteria.
38. Preparation of poultry for cooking
UNLOKING OF DIFFICULTIES !!
Scaldding
- process is performed by
immersing the birds in warm
water or through the use of a
newly developed process that
involves exposure to steam.
39. UNLOKING OF DIFFICULTIES !!
Defeathering
- process of removing
feathers, especially from
the carcass of a poultry bird
in preparation for cooking,
typically by mechanical means.
40. UNLOKING OF DIFFICULTIES !!
Singeing
- the removal of pin
feathers using flame.
Evisceration
- the removal of viscera or
internal organs.
42. Different Cuts of Poultry
1. Whole Chicken
- Whole Chickens are marketed
either fresh or frozen.
2. Halves
- the bird split from front to back
through the backbone and keel to
produce 2 halves of approximately
equal weight.
43. Different Cuts of Poultry
3. Breast Quarters
- halves maybe further cut into
which include the wing. A breast
quarter, including portions of the
back is all white meat.
4. Split Breast
- a breast quarter with a wing
removed.
44. Different Cuts of Poultry
5. Split Breast without Back
- a breast quarter with wing
and back portion removed.
6. Boneless, Skinless Breast
- Split breast that has been
skinned and deboned
45. Different Cuts of Poultry
7. 8- Piece Cut
- the whole bird is Cut into 2
breast halves with ribs and back
portion , 2 wings, 2 thighs with
back portion andx 2 drumstick.
- the parts may be packaged
together and labelled as a whole
cut-up chicken. These are
usually sold with out Giblets.
46. Different Cuts of Poultry
8. Whole Chicken Wing
- The whole chicken wing is an
all-white meat portion composed
of three sections; the drumette,
midsection, and tip.
9. Wing Drummettes
The first section between the
shoulder and the elbow.
47. Different Cuts of Poultry
10. Wing Mid-Section with Tip
- The flat center section and the
flipper (wing tip).
11. Wing Mid-Section
The section between the elbow
and the tip, sometimes called the
wing flat or mid-joint.
48. Different Cuts of Poultry
12. Whole Chicken Leg Whole
Chicken Leg
The whole chicken leg is the
drumstick-thigh combination.
13. Boneless, Skinless Leg
- Whole chicken leg with skin
and bone removed.
49. Different Cuts of Poultry
14. Thigh
- The thigh is the portion of the
leg above the knee joint.
15. Boneless, Skinless Thigh
- Thigh with skin and bone
removed.
50. Different Cuts of Poultry
16. Drumsticks
- Drumsticks include the lower
portion of the leg quarter (the
portion between the knee joint
and the hock).
17. Giblets
Includes heart, liver, and neck.
53. “ GUESSING GAME”
Direction: Guess what kind of poultry is asked. Hints and clues are
given.
- I am a bird.
- I can fly and swim.
- I have a movie called
ugly duckling.
54. - I am a bird.
- I have wings but I cant fly.
- i am your favorite when
fried.
55. - I am a bird.
- I am small.
- my eggs are used in making
kwek-kwek.
56. - I am a bird.
- I am small.
- my eggs are used in making
kwek-kwek.
57. IV.EVALUATION
Multiple choice
Direction: Write the correct answer on your answer
sheets.
1.Which of the following is a market form of poultry
that are usually frozen/chilled?
a)Live poultry
b)Whole poultry
c)Ready to cook poultry
d)Drawn poultry
58. 2.This is a market form of poultry that are usually available in
the grocery.
a)Dressed poultry
b)Ready to cook poultry
c)Drawn poultry
d)Live poultry
3.Which poultry parts are separately packed in single
container and chilled?
a)Whole poultry
b)Ready to cook poultry
c)Live poultry
d)Drawn poultry
59. 4.It is a market form of poultry that is most available in
market?
a)Dressed poultry
b)Ready to cook poultry
c)Drawn poultry
d)Whole poultry
5.In selecting a live poultry, what should be observed?
a)Brocken bones
b)Healthy, alert and well- feathered
c)Thin
d)Sluggish
60. ASSIGNMENT!!
• Visit a market with your partner or a store in
your town and list down the market forms that
are being sold.
• Take notes of the appearance, odor, color and
cuts.
• Write it in any kind of clean bond paper then,
picture your output to be sent privately.
