San Isidro National High School

San Isidro, Sergio Osmena, Zamboanga del Norte STUDENT’S

COOKERY 12 COPY
QUARTER 3(WEEK 8)
NAME______________________________________________________ DATE: ______________
GRADE AND SECTION: _________________________________________SCORE:______________

Lesson 2 Prepare Poultry And Game Dishes

At the end of this lesson you are expected to do the following:
 store poultry and game bird

Learning Outcome 4: Store Poultry and Game Bird

Techniques in Storing Poultry

Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can be
packed separately, ready to cook, or for easy meal preparation and thawing.

Handling and Storage of Poultry

Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the
market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should be
lightly covered with waxed paper, placed in shallow utensils and stored in a cold part of the refrigerator near the
freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and
refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit until it is thawed
for cooking.

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film,
foil or paper and then frozen at -170o C (0o F) or lower. Although there are no abrupt changes in quality during
the first few months of poultry storage, it has always been a good practice to use these chickens first which have
been in storage longest and those with torn wrapper.

It is not recommended to refreeze poultry after it has been thawed. Freezing and thawing release fluids
called drip and the chances of bacterial spoilage are increased. Water holding capacity of meat is also affected
by subsequent thawing.
When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to
rehydrate. Immediately cook the thawed meat since bacterial growth is rapid upon thawing. Slow thawing may
be effected by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running
tap water for ½ to 1 hour, in their original wrap In both cases. However, frozen poultry or any other market
forms of poultry should not be allowed to thaw or soak in a bowl of water because of possible bacterial build.

Safety Practices in Handling and Storing Poultry and Game Products How to Handle Chicken Safely
 Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food
poisoning than any other pathogen. Fortunately, it’s easy to avoid getting sick from chicken and poultry, as long
as you follow safe food handling practices.

Safe Shopping for Chicken and Poultry

During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf life as well as to
prevent bacteria growth. Packages of chicken should feelcold to the touch, and should be among the last items
you select before checking out.
Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your
grocery cart.
Once you’re home, you should immediately place your chicken in a refrigerator that maintains a
temperature of 40°F or colder, and use it within 2 days. Otherwise, it should be frozen at 0°F.

Safe Handling of Chicken and Poultry

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain
bacteria. These bacteria can cause illness in large numbers.
Therefore, to avoid illness we need to limit bacteria’s ability to multiply, or kill them altogether.
Limiting their ability to multiply requires making sure that food products are not left at room temperatures — or
specifically, temperatures between 40°F and 140°F — for more than an hour.
And remember, freezing doesn’t kill bacteria, either — it just makes them cold. The only way to kill
food-borne pathogens is by thoroughly cooking the food.
Another concern with respect to working with uncooked poultry is crosscontamination. Cross-
contamination can happen when raw poultry — or even just its juices — somehow come into contact with any
other food products but especially ones that are already cooked or ones that will be eaten raw, such as salad
vegetables or greens.

Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term “fresh,” that indicates that it has never been colder
than 26°F. Poultry that has at any time been kept at 0°F or colder must have a label indicating that it is “frozen”
or “previously frozen,” whatever the case may be.
Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer than 0°F can be
labeled neither fresh nor frozen.

Chicken and Poultry Product Dating

Federal regulations don’t require poultry products to be dated. However, most retailers will date the
chicken products that they sell.
If they do opt to date the product, regulations do require that there be a phrase signifying whether the
date is a “sell by” date or a “use before” date, and the explanation must appear right next to the date.

Basics for Handling Food Safely

• Shopping
• Storage
• Preparation
• Thawing
• Cooking
• Serving
• Leftovers
• Refreezing

Safe steps in food handling, cooking, and storage are essential to prevent food borne illness. You can’t
see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the
following guidelines to keep food safe:
• Clean — Wash hands and surfaces often.
• Separate — Don’t cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.

Shopping
• Purchase refrigerated or frozen items after selecting your non-perishables.
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food without expiration dates

Storage
• Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should
be at 40 °F or below and the freezer at 0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or
pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat
juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil
or plastic wrap that is recommended for the freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12
to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years —
if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are
dented, leaking, bulging, or rusted.

Preparation
• Always wash hands with warm water and soap for 20 seconds before and after handling food.
• Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting
raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented,
liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.

Thawing
• Refrigerator The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not
drip onto other food.
• Cold Water For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change
the water every 30 minutes. Cook immediately after thawing.
• Microwave Cook meat and poultry immediately after microwave thawing

Cooking
• Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of
145 °F as measured with a food thermometer before removing meat from the heat source. For safety and
quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal
preference, consumers may choose to cook meat to higher temperatures.
• Poultry. Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

Serving
• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food
cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is
above 90 °F).

Left overs
• Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90
°F).
• Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F.

Refreezing
• Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other
methods, cook before refreezing.

Summative Test

Read and understand the statements/questions below. Encircle the letter of the correct answer.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following
liquids is a by-product after the different food stuffs have been simmered?
A. glaze B. sauce C. stock D. water

2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock B. ham stock C. prawn stock D. white stock

3. What kind of stock uses fish as its main ingredient?

A. brown stock B. fish stock C. glace viande D. ham stock

4. What stock uses chicken bone as its main ingredient?

A. fish stock B. ham stock C. prawn stock D. chicken stock

5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock B. fish stock C. white stock D. vegetable
stock

6. What stock is made by boiling prawn shell?

A. fish stock B. ham stock C. prawn stock D. vegetable stock

7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. salt C. spices D. sugar

8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following
flavoring agents will she use to give aroma to the stock?
A. aromatic flavoring B. garlic C. ginger D. smoke

9. What makes the stock tasty and appetizing?

A. appearance B. color C. ingredients D. smell

10. Which of the following is a clear soup?

A. bisques B. bouillon C. cream D. puree

11. Which of the following examples is a thick soup?

A. bisques B. bouillon C. consommé D. fruit

12. Which of the following is not a thickening agent?

A. flour B. grain C. rice D. salt

13. Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce

14. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and
enriched with butter seasoning?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with
seasoning for accent?
A. Hollandaise sauce B. savory butter C. white sauce D. veloute sauce

16. Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other
ingredients to give individual flavor?
A. Hollandaise sauce B. savory butter C. veloute sauce D. white sauce

17. Which of the following is not a thickening agent?

A. dairy cream B. egg C. flour D. spice

18. What do you call birds that are hunted for food?
A. game B. livestock C. poultry D. swine

19. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
A. chicken B. goose C. itik D. pecking duck

20. A young immature pigeon of either sex with extra tender meat is called___.
A. duck B. fryer C. rooster D. squab

21. Poultry is composed of different parts. To which of the following does breast meat belong?
A. dark meat B. tough meat C. variety meat D. white meat

22. Which of the following characteristics is a good quality of live poultry?

A. free from pin feathers and shows no cuts B. has clear eye
C. heavy and the skin is watery D. well-develop thighs

23. What do you call young chickens that are usually 9 to 12 weeks of age?
A. fryer B. hen C. roaster D. stag

24. How many days should a whole chicken should be refrigerated?

A. 1 day B. 1 to 2 days C. 2 to 4 days D. 3 to 4 days

25. How do you classify the chicken breast?

A. entrails B. dark meat C. viscera D. white meat

26. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook
a matured poultry, which of the following methods will you apply?
A. boiling B. frying C. roasting D. stewing

27. What cookery method is suitable for the less tender cuts?
A. boiling B. frying C. roasting D. stewing

28. What is the best cooking temperature for poultry?

A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature

29. What factor affects the poultry meat’s tenderness and juiciness?
A. age B. cookery C. cuts D. sex

30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy B. overcook the poultry meat
C. remove fat before cooking D. none of the above

CHITO R. PACETE
Substitute Teacher