This document discusses different parts of poultry and cuts of meat from chickens. It defines giblets as internal organs like liver, heart, and neck. It also defines other chicken parts like drumsticks, drummettes, and wings. It describes dressed and drawn poultry as slaughtered chickens without feathers or internal organs. The document then outlines the steps to prepare poultry at home, including slaughter, scalding, defeathering, and evisceration. It identifies various market forms and cuts of poultry meat. Finally, it provides a performance task involving cutting a chicken into parts on video.
Powerpoint presentation of "Soups" in Principles of food production.
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overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
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Powerpoint presentation of "Stocks" in Principles of food production.
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Don't forget to follow me on twitter @joviinthecity
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Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private 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:
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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3. Giblets - include liver, heart, neck / internal organ
Drumstick - this is the lower portion of the leg
quarter
Drummette -this is the first section between the
shoulder and the elbow
Flipper - wing tip
Dressed poultry - slaughter poultry with the head,
blood, feet, feather and internal organs removed
Drawn poultry - dressed poultry that have been
chilled or frozen
6. Steps in the preparation of
poultry for cooking done at
home
1. Slaughter & Bleeding
a. Live birds are not given 8-
24 hours before slaughter.
7. Steps in the preparation of
poultry for cooking done at home
1. Slaughter & Bleeding
b. use a sharp knife.
c.the chicken is held upside
down
d. may take 1-3 minutes
8. Steps in the preparation of
poultry for cooking done at home
2. Scalding
a.Birds 60-71 degree C
b.Chickens- 60degree 30-75
seconds
c. Ducks- 66 -71degree C 1-
half-2 and a half minutes
9. Steps in the preparation of
poultry for cooking done at
home
3. Defeathering
Feathers are removed by
rubbing.
10. Steps in the preparation of
poultry for cooking done at
home
4. Evisceration
Slitting the abdominal cavity
and pulling the internal
organs in one piece
11. Steps in the preparation of poultry for
cooking done at home
5. Cutting into parts according to types
of meat
a.dark meat- drumsticks, wings
thigh, necks, back and rib cage
b. white meat- breast
c. variety meat- gizzard, liver, heart
17. 1. Write down the different cuts of
poultry
2. How will you determine the cuts of
poultry?
3. Examine the pictures on the video
and write the answer in the activity
sheet (notebook).
4. Each group will discuss their
observation.
35. Write the words on the table that
relate to the focal word. Call
learners one at a time
Market forms of Poultry Poultry Cuts
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
36. Cut a picture of whole chicken
into parts according to poultry
cuts, name it and paste it your
activity sheet.
G1. 6 cuts
G2. 8 cuts
G3. 10 cuts
G4. 12 cuts
39. 1. All white meat
cut of chicken
from halves
which are
further cut
including the
wing.
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
41. 3. Number of
hours wherein
live chickens
are not given
food before
slaughter.
a. Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
42. 4. Process of
removing
feathers of
chicken
using hot
water.
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
43. 5. Poultry cuts
that are
available in
supermarket.
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
44. 6. Color of
the chicken
breast.
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
45. 7. Includes
heart, liver,
gizzard
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
46. 8.Slaughtered
poultry
without the
head, feet,
feathers and
internal
organs
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
47. 9. Cut of
poultry which
is a breast
quarter
without the
wing.
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
48. 10. Chilled or
frozen
deceased
poultry.
a.Breast quarter cut
b. Dark meat
c. Drawn poultry
d. Dressed poultry
e. 8 to 24 hours
f. Poultry
g. Ready to cook
h. Scalding
i. Split breast cut
j. Variety meat
k. White meat
55. Performance task
You will be doing an actual
cuts of poultry with video
recorded to be submitted to
your teacher.
Your performance will be
graded base on rubrics.
