poultry and game

6. What can you say about the
video?
(ask the learners if they have their own
experience of being poisoned in food)

9. • 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.
• However, food contamination
is a serious public health
problem resulting in
foodborne diseases that affect
many people every year.

10. • Hence, awareness of
potential sources of food
contamination is an
important component of
good nutrition and good
health.
• Food may be contaminated
by different microorganisms
or by chemicals that can
cause health problems for
anyone who eats it.

12. The common causes of
food contamination and
food spoilage are:

13. 1. Failure to properly refrigerate food.

14. 2. Failure to thoroughly heat or cook food.

15. 3. Infected employees/workers because of poor
personal hygiene practices

16. 4. Foods prepared a day or more before they are
served.

17. 5. Raw, contaminated ingredients incorporated
into foods that receive no further cooking.

18. 6. Cross-contamination of cooked foods through
improperly cleaned equipment.

19. 7. Failure to reheat foods to temperature that
kills bacteria.

20. 8. Prolonged exposure to temperatures
favorable to bacterial growth.

21. 4 Signs of Food
Spoilage

22. 1.Change in color

23. 2. Change in texture

24. 3. Unpleasant odor

25. 4. Undesirable taste

27. CROSSWORD PUZZLE

28. P C O N T A M I N A T I O N
O X F G T E J Y I V E N G F
I W Z Z F K V R W E A F B G
L Q A T E K E I O V N E V J
A S F J J T D A Q W E C N L
G O O N C S C A R S H T M M
E L F A S Q E T J B V E D F
W E B L H Y G I E N E D E D

29. v
ANSWERS

30. S C O N T A M I N A T I O N
P X F G T E J Y I V E N G F
O W Z Z F K V R W E A F B G
I Q A T E K E I O V N E V J
L S F J J T D A Q W E C N L
A O O N C S C A R S H T M M
G L F A S Q E T J B V E D F
E E B L H Y G I E N E D E D

31. As a member of your family,
how can you make sure that the
food of your family is safe to
eat?

33. Directions: Enumerate the common causes
of food contamination and food spoilage
Enumeration

34. 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.
6. Cross-contamination of cooked foods through improperly
cleanedequipment.
7. Failure to reheat foods to temperature that kills bacteria.
8. Prolonged exposure to temperatures favorable to bacterial growth.
Answers
Answer can be in any order and not in exact words,as long that the thoughts are there, answers
can be considered.

40. ”
“GUESS THE DISH”
Directions: Look at the
picture,
think what dish is it then
name it.

41. TINOLANG MANOK LECHON MANOK

42. CHICKEN INASAL FRIED CHICKEN

43. CORDON BLEU SINAMPALUKANG MANOK

45. • All classes of chicken and
other poultry for that
matter may be cooked by
moist-heat cookery.
Common Filipino dishes
are tinola and
sinampalukang manok.

46. • Moist heat cooking uses liquid or
steam to transfer heat to food.
Three popular techniques are
braising, steaming, and
poaching. Each technique uses
liquid or vaporized heat to gently
cook food and soften connective
tissue.

47. Moist heat cooking methods
This include any techniques that
involve cooking with moisture—whether
it's steam, water, stock, wine, or some
other liquid.
Cooking temperatures are much lower—
anywhere from 140 F to a maximum of
212 F, because water doesn't get any hotter
than that.

48. Moist-heat Cooking
Methods include:

49. Poaching
Poaching is a
cooking technique
that involves
heating food
submerged in a
liquid, such as
water, milk, stock or

50. Simmering
Simmering is a
cooking method
in which the
water remains
below the boiling
point.

51. Boiling
Boiling occurs when a
liquid is heated to its boiling
point, so that the vapor
pressure of the liquid is equal
to the pressure exerted on the
liquid by the surrounding
atmosphere.

52. Braising
A combination-
cooking method that uses
both wet and dry heats:
typically, the food is first
browned at a high
temperature, then
simmered in a covered
pot in cooking liquid.

53. Stewing
A stew is a
combination of solid
food ingredients that
have been cooked in
liquid and served in the
resultant gravy.

55. Steaming
The process or
technique of cooking
food by heating it in
steam from boiling
water.

57. Dry-heat cooking
methods are those that
do not require additional
moisture at any time
during the cooking
process.

58. 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.

59. Dry-heat Cooking
Methods include:

60. Note that the browning of
food (including the process by
which meat is browned, called
the Maillard reaction) can
only be achieved through dry-
heat cooking.

61. Pan frying
Pan frying or pan-
frying is a form of frying
food characterized by the
use of minimal cooking
oil or fat, typically using
just enough to lubricate
the pan.

62. Roasting
Roasting is a cooking
method that uses dry heat
where hot air covers the
food, cooking it evenly on
all sides with temperatures
of at least 150 °C from an
open flame, oven, or other
heat source.

63. Sautéing
Sautéing or sauteing
is a method of cooking
that uses a relatively
small amount of oil or fat
in a shallow pan over
relatively high heat.
Various sauté methods
exist.

64. Stir-frying
Stir frying is a
cooking technique in
which ingredients are
fried in a small amount
of very hot oil while
being stirred or tossed
in a wok.

65. Deep-frying
Deep frying is
a cooking method
in which food is
submerged in hot
fat,

66. Grilling
Food is cooked on
metal grates that are
placed over a heat
source in order to
produce a smoky,
charred flavor. Grills
can use gas, electricity,
charcoal or wood.

67. Baking
Baking is a method
of preparing food that
uses dry heat, typically
in an oven, but can also
be done in hot ashes, or
on hot stones.

69. Direction: Write MHM if the cooking method is
referring to Moist-Heat Method and DHM if it’s Dry-
Heat Method. Write your answers in ¼ sheet of paper.
___________1. BOILING
___________2. STIR-FRYING
___________3. STEAMING
___________4. BAKING
___________5. ROASTING

70. ANSWERs

71. MHM1. BOILING
DHM 2. STIR-FRYING
MHM3. STEAMING
DHM 4. BAKING
DHM5. ROASTING

72. Which of the following is considered as
healthiest and deadliest cooking
method? Explain your answer briefly.
Write your answers in ½ crosswise.Your
answers will be evaluated using the
rubric.

78. PERFORMANCE
TASK

80. Directions: You will follow the
methods on fabricating chicken
poultry. Your performance will be
rated based on the rubric
provided.

81. STEPS IN FABRICATING CHICKEN

95. PERFORMANCE
TASK