Sector

SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES

Qualification Title
COOKERY NCII
Unit of Competency

PREPARE POULTRY AND GAME DISHES

Module Title

PREPARING POULTRY AND GAME DISHES

GOLD LANE INTERNATIONAL TRAINING SKILLS INC.

Matayumtayum, Lapaz Tarlac

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome!
The unit of competency “Prepare Poultry and Game Dishes”, is one of the
competencies of COOKERY NCII, a course which comprises the knowledge, skills and
attitudes required for bakers.
In this module, you are required to go through a series of learning activities in
order to complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities
on your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
• Read information sheets and complete the self-check.
• Perform the Task sheets and Job sheets until you are confident that your output
conform to the Performance Criteria Checklist that follows the sheets.
• Submit outputs of the Task sheets and Job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to evaluate you.
The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.

You must pass the institutional competency evaluation for this competency before
moving to another competency. A Certificate of Achievement will be awarded to you
after passing the evaluation.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 COOKERY NCII

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Clean and maintain kitchen Cleaning and maintain TRS512328

premises kitchen premises
2 Prepare stocks, sauces and Preparing stocks, sauces and TRS512331
soups soups
3 Prepare appetizers TRS512381
Preparing appetizers

4 Prepare salads and Preparing salads and TRS512382

dressing dressing
5 Prepare sandwiches TRS512330
Preparing sandwiches

6 Prepare meat dishes TRS512383

Preparing meat dishes

7 Prepare vegetables dishes TRS512384

Preparing vegetables dishes

8 Prepare egg dishes TRS512385

Preparing egg dishes

9 Prepare starch dishes TRS512386

Preparing starch dishes

10 Prepare poultry and game Preparing poultry and game TRS512333

dishes dishes
11 Prepare seafood dishes TRS512334
Preparing seafood dishes

12 Prepare desserts TRS512335

Preparing desserts

13 Package prepared food TRS512340

Packaging prepared food

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 MODULE CONTENT

Unit of Competency: PREPARE POULTRY AND GAME DISHES

Module Title: Preparing Poultry and Game Dishes
Introduction: This unit deals with the knowledge, skills and attitude
required in selecting, preparing, cooking,
plating/presenting and storing poultry and game.
Nominal Duration: 24 Hrs
Learning Outcomes:
At the end of this module, you must be able to:
LO1. Perform mise en place
LO2. Cook poultry and game dishes
LO3. Plate/present poultry and game dishes
LO4. Store poultry and game

ASSESSMENT CRITERIA:
1. Perform mise en place
1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks.
1.2 Ingredients are identified according to standard recipes, recipe card or
enterprise requirements.
1.3 Ingredients are assembled according to quantity, type, and quality
required.
1.4 Ingredients are prepared based on the required form and time frame.
1.5 Poultry and game are prepared based on its enterprise poultry and game
preparation techniques.
1.6 Frozen poultry and game are thawed in accordance with enterprise
thawing procedures.
1.7 Frozen ingredients are thawed following enterprise procedures.
1.8 Where necessary, raw ingredients are washed with clean potable water.
2. Cook poultry and game dishes
2.1 Poultry and game are handled efficiently and hygienically to minimize risk
of food spoilage and cross-contamination.
2.2 Poultry and game dishes are cooked according to enterprise standard
recipes and appropriate Cooking methods.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 2.3 Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes.
3. Plate/present poultry and game dishes
3.1 Service wares are selected in accordance with type of poultry and game
dishes.
3.2 Poultry and game are plated/presented using suitable sauces, garnishes,
and accompaniments.
3.3 Poultry dishes are presented hygienically, logically, and sequentially within
the required timeframe.
3.4 Factors in plating dishes are observed in presenting poultry and game
dishes.
4. Store poultry and game
4.1 Poultry and game are stored ensuring storage conditions and optimal
temperature are maintained.
4.2 Quality trimmings and other leftovers are utilized where and when
appropriate.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.1 : PERFORM MIS’EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks.
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements.
3. Ingredients are assembled according to quantity, type, and quality
required.
4. Ingredients are prepared based on the required form and time frame.
5. Poultry and game are prepared based on its enterprise poultry and game
preparation techniques.
6. Frozen poultry and game are thawed in accordance with enterprise
thawing procedures.
7. Frozen ingredients are thawed following enterprise procedures.
8. Where necessary, raw ingredients are washed with clean potable water.

CONTENT:
1. Introduction to Poultry and Game Meat
2. Cutting Poultry and Game Meat

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 1

PERFORM MIS’EN PLACE

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 10.1-1
INTRODUCTION TO POULTRY AND GAME MEAT

Introduction
Poultry meat comes from domesticated fowls or birds. Majority of poultry meats
have a very low amount of fat except for the skin. However, ducks, geese and older
poultry fowls have fattier meats compared to others. Poultry meat is also high in:
§ Proteins;
§ Minerals (iron, phosphorous, potassium and calcium); and
§ Vitamin A and B – complex.
This lesson will present the different types and characteristics of poultry meat
starting with the ones commonly used in food service and those served only during
special occasions and in specialty restaurants.

TYPES AND CHARACTERISTICS OF CHICKEN MEAT

Chicken is one of the most common poultry today. This poultry bird can be classified
as:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
TYPES AND CHARACTERISTICS OF
TURKEY MEAT

TYPES AND CHARACTERISTICS OF

DUCK MEAT
Duck is known for the thick layer
of fat under its skin and in the
body cavity. Duck meat goes well
with sweet and tangy flavors
such as the berry sauces. The
following are the types and
characteristics of duck meat.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
OTHER TYPES OF POULTRY
Aside from chicken, turkey and duck, there are other poultry animals used in cooking.
These can be domesticated game animals prepared and served occasionally or in
specialty food establishments.

GAME MEATS
Game meats are the flesh of animals hunted in the wild for their meat. However,
some game animals are also bred and domesticated. Meat from these game
animals has then termed specialty meats. This lesson will present the common
game animals and the uses of game meat.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
TYPES OF GAME ANIMALS

Game animals are categorized into

two – furred game and feathered
game animals.
The following are the common game
animals:
Pigeons, squabs, quails, geese, goats
and deer are now being domesticated.
Dishes made of these types of meat
are usually sold occasionally or in
specialty restaurants. However, some
still prefer wild animal sources for their
leaner and more flavorful meat.

PREPARING GAME MEATS

Game meat is prepared the same way as meat from domesticated animal sources.
The following are the most common preparation techniques for some cuts of game
meats:
§ rack: roasted whole
§ loin: roasted whole or steaks or sliced (eminence)
§ tenderloin: medallions or whole
§ leg: roasted whole, stew, braised
§ shoulder: stuffed whole, stew, braised
§ neck: stew
§ breast: braised, stuffed
Bear and wild boar meat are usually smoked to preserve them. Other game meats
which will be prepared as a stew or will be braised are marinated in red wine for 3 to
4 days to make them more tender.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 10.1-2
CUTTING POULTRY AND GAME MEAT

Introduction
Different cuts of poultry meat will differ in terms of tenderness, moisture and flavor.
For that reason, as kitchen staff, you should be familiar with the characteristics of the
common cuts of poultry meat.
This lesson will present the common cuts of chicken, turkey and duck. The common
variety poultry meat will be presented as well.

CUTS OF CHICKEN MEAT

The following are the common cuts of chicken:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
CUTS OF TURKEY MEAT
Common cuts of turkey meat are as follows:

CUTS OF DUCK MEAT

The common cuts of duck meat are:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
VARIETY POULTRY MEAT
Aside from the common cuts of poultry meat. Internal organs of fowls are also used
in food service. Different cultures use different parts. The common variety poultry
meats are:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
CUTTING POULTRY AND GAME MEAT
As a kitchen staff, you should be familiar with the procedures for cutting poultry meat
such as removing the backbone and cutting the poultry in half and in quarters.
However, before proceeding to that, here are some reminders for cutting poultry
meat:
§ Gently cut meat from the bones.
§ Cut same portions evenly.
§ Trim fat and sinews carefully.
§ Use a sharp knife when cutting meat into portion cuts.

Procedures For Cutting Poultry And Game Bird

1. Remove the backbone.
2. Place the poultry on the board with the breast facing up.
3. Make a cut through the center of the breast. Cut through the center of the
bone in the breast (keel bone).
4. Gently remove the parts of the keel bone.
5. Place half of the poultry on the board facing down.
6. Cut along boundary dividing the upper part of the lower part of the half.
7. Do the same with the other half of the poultry.

Procedures for Preparing a Supreme Portion Cut

1. Start by removing half of the breast.
2. Stretch the wing to see the skin around the joint closest to the breast.
3. Using a sharp knife, cut through the joint to remove the winglet and the
wingtip.
4. Scrape the meat away from the bone. Do this gently leaving as little meat as
possible

Procedures for Preparing a Ballotine Portion Cut

1. Disjoint the legs. Take as much skin as possible.
2. Remove the bones and sinews on the thigh. Gently scrape the bones off using
a sharp knife.
3. Make a cut deep enough to reach the thigh and the leg bone.
4. Make a deep cut along the bones of the thigh and the legs deep enough to
reach the bones. The cut will make a turn as you reach the joint connecting
the leg and the thigh bone.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 5. Slide the knife underneath the bone gently to scrape the meat surrounding it.
Lift the bones and slice the meat off. Do this until you reach half an inch near
the joint connecting the feet and the legs.
6. Cut the bone by striking precisely using a sharp knife.
7. Remove the bone completely from the meat. You now have a ballotine ready
for stuffing.

Procedures for Preparing Drummette Portion Cuts

1. Disjoint the drummette and the winglet. Set the winglet aside.
2. Make a cut around the end with the least amount of meat.
3. Remove the cap that covers this end of the drummette and scrape the meat
toward the other end.
4. Clean the bones by scraping the meat, tendons and the cartilage off.
5. Take the winglet and disjoint the it with the wingtip.
6. Make a cut around the end of the winglet opposite to the joint connecting it to
the wingtip.
7. Feel for the smaller bone and pull it out.
8. Scrape the meat toward the joint connecting it to the winglet to the wingtip.
9. Clean the bones by scraping the meat, tendons and the cartilage off.

DISJOINTING AND DEBONING POULTRY AND GAME MEAT

Boning or deboning is the removal of the bones from a carcass, primary or
secondary meat cut. Meanwhile disjointing is the process of separating parts from
the whole carcass. This topic will present the following procedures:
§ Deboning the Breast
§ Deboning Chicken Legs

Procedures for Deboning the Breast of Poultry and Game Birds

1. Remove the wings. Cut the joint attaching the wing to the breast.
2. Remove the breast bone and parts of the backbone that may have been left
on the breast. Gently scrape the bones off of the breast using a pairing knife.
Lift the bones and scrape as much meat as you can.
3. Skin the breasts. Lift the skin. Slice the thin membrane that attaches the skin to
the body.
4. Trim the breast. Cut the chicken tender off of the breast and trim off the
sinews.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
Procedures for Deboning the Legs of Poultry and Game Birds
1. Remove the thigh and leg. Pull the leg away from the carcass and cut through
the skin until you reach the joint connecting the leg to the body.
2. Pop the joint loose and cut the legs from the carcass.
3. Make a cut around the end of the drumstick to detach meat and tendons from
the bone.
4. Make a cut parallel to the bones of the thigh and the drumsticks.
5. Using a sharp knife, gently detach the meat from the bones. Run the knife
underneath the bones to free them off of the meat under.
6. Pull the bones off of the surrounding meat.

STUFFING POULTRY AND GAME MEAT

Stuffing is the method of putting herbs and spices inside a whole carcass or in
between the flesh to add more flavor to the meat being cooked.
The traditional stuffing includes:
§ thyme and parsley stuffing (chicken);
§ chestnut stuffing (turkey);
§ sage and onion stuffing (ducks and geese); and
§ farces, bread, dried fruits, fresh herbs, dried mushrooms and native berries
(game birds).

Pocket Method
There are two ways to stuff breasts. One is by making a pocket out of the breast
meat where the stuffing can be secured by butcher’s twine (pocket method). The
other method is by using a honer to poke a hole in the meat for the stuffing.
To stuff breasts using the pocket method:
1. Make a cut in the middle part of the breast where it is thickest.
2. Fill the pocket with just enough stuffing.
3. Secure the stuffing using butcher’s twine or toothpicks.

TRUSSING POULTRY AND GAME MEAT

Trussing is the method of tying a piece of meat using a butcher’s twine to keep its
shape during cooking. This will also help in making the fowl cook evenly. Poultry can
be trussed whole or in portions. Rolled poultry and game meats are also commonly
trussed.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
Trussing Whole Poultry and Game Birds
1. Place the poultry on the board with the breast facing up.
2. Tuck the wings by securing the first wing joint behind the back of the bird.
3. Tie the tips of the legs by forming a knot in a figure of eight using the middle
part of the twine.
4. Tighten the knot to put the legs close to each other and to close one end of
the bird.
5. Bring the two ends of the twine toward the neck. Pull the twine firmly and let it
run along both sides of the bird.
6. Tie the twine into a knot.

MARINATING POULTRY AND GAME MEAT

Marinating is the process of subjecting the meat into a solution before cooking in
order to add more flavor and to break connective tissues to make the meat more
tender. This process is usually done on leaner cuts of poultry meats and game meat.
A standard marinade has:
§ olive oil;
§ mustard;
§ chopped garlic;
§ rosemary; and
§ thyme.
However, you can still use other ingredients as long as your marinade contains the
following:
§ Oils for distribution of flavor;
§ Acids for tenderizing such as wine, vinegar and lemon juice; and
§ Flavors such as spices, herbs, vegetables.

Guidelines for Marinating Poultry and Game Meat

Marinating poultry and game meat can easily make or break your dish. To help you
with that, here are some reminders you must put in mind:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Date Developed: Document No.
COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.2 : COOK POULTRY AND GAME DISHES

ASSESSMENT CRITERIA:
1. Poultry and game are handled efficiently and hygienically to minimize risk of
food spoilage and cross-contamination
2. Poultry and game dishes are cooked according to enterprise standard recipes
and appropriate Cooking methods
3. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes

CONTENT:
1. Cooking Poultry and Game Dishes

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 2

COOK POULTRY AND GAME DISHES

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 10.2-1
COOKING POULTRY AND GAME DISHES

Introduction
This lesson will present the dry and moist heat cooking methods applicable for
poultry and game meats. Example poultry and game dishes for some cooking
method will be presented as well.

ROASTING POULTRY AND GAME MEATS

Roasting is the method of cooking by enveloping food in hot, dry air with a
temperature of at least 300°F or 165°C or more. Ovens are used for this method.
Roasting is a particularly good way to cook:
§ Whole poultry
§ Leg and thigh
§ All segments of small young poultry

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
ROASTED CHICKEN

Ingredients:
1 pc Whole chicken, trussed
1 tbsp Olive oil
1 tsp Dijon mustard
1 tsp Rosemary
1 tsp Thyme
Tt Salt and Pepper

Yield: 7 to 10 Servings
Procedure:
1. Prepare the marinade. Mix olive oil and mustard.
2. Marinate the chicken. Rub rosemary, thyme, salt and pepper on the chicken.
Season inside the cavity of the chicken.
3. Put the chicken in a preheated oven at 150ºC or 375ºF.
4. Roast the chicken for 30-45 minutes.
5. Turn the chicken, baste it with butter and then cook for another 30 minutes.
6. Check for the doneness of the chicken. Once done, let it rest for a few minutes.
Carve, plate and serve. The drippings in the roasting pan can be used in
making the sauce to be served with the roast.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
BROILING AND GRILLING POULTRY AND GAME MEATS
Broiling and grilling are methods of cooking by exposing an item directly to the
source of heat. Broiling applies heat from a source above the item while grilling or
pan-broiling apply heat from a source below.
These methods may be done using a gas flame, charcoal or an electric burner to
brown the entire surface of the meat enhancing its flavor and appearance.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
GRILLED CHICKEN BREAST
Ingredients:
500 g Chicken breast, boneless
10 cloves Garlic, peeled
1 Tbsp Butter, melted
1 Tbsp Olive oil
1 tsp Thyme
1 tsp Rosemary
1 tsp Mustard
100 g Salad greens
As needed Viniaigrette
tt Salt and Pepper

Yield: 3 to 5 Servings
Procedure:
1. Prepare the marinade. Mix the mustard with the olive oil.
2. Marinate the chicken. Season the breast with salt, pepper, thyme and
rosemary.
3. Grill the chicken. Drizzle the grill with olive oil and put the chicken in, skin-side
first. Brush the top of the breast with olive oil.
4. Turn the chicken and brush it with oil.
5. Serve the chicken with salad greens drizzled with vinaigrette.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
SMOKING POULTRY AND GAME MEATS

Smoking is a method of cooking meat slowly over low fire. This method was then
used to preserve meat such as bacon and ham. Smoking is currently directly
attached with barbecuing for the distinct flavor and tenderness it creates.
In this method, meat is marinated and broiled over a low fire using a piece of
specialized equipment called a smoker or a covered grill.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
SAUTÉING AND SEARING POULTRY AND GAME MEATS
Sautéing is a method of cooking where small, tender and thin strips of meat are
tossed in a pre-heated sauteing pan until the desired doneness is attained.
Meanwhile, searing is the method of browning the surface of the meat to trap the
juices and to achieve the flavor brought about by the reaction of the carbohydrates
to heat (Maillard reaction).
Sautéing and searing are also done as a preliminary procedure for cooking some
dishes.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
BACON-WRAPPED CHICKEN SUPREMÉ

Ingredients:
1 pc Chicken Supreme
1 tsp Mustard (for marinade)
1 tsp Rosemary (for marinade)
1 tsp Thyme (for marinade)
1 Tbsp Olive Oil
1 Tbsp Butter
As needed (Bacon strips)
Tt Salt and pepper
Yield: 1 Serving

Procedure:
1. Marinate the chicken supremé. Season it with salt, pepper.
2. Wrap the chicken in bacon strips. Secure the bacon in place using the
toothpicks. Wrap the bone in foil to avoid getting it burnt.
3. Heat the pan. Put in the butter and the olive oil.
4. Sear the open side of the bacon-wrapped supremé. Sear until brown to close
this side securely.
5. Sear the sides until brown. Keep searing until the supremé is done. You can
also baste the supremé with the oil to cook the sides.
6. Rest the meat on a rack to let out excess oil. Remove the toothpicks, plate and
serve.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
CHICKEN ROULADE STUFFED WITH SHRIMP

Ingredients:
1 pc Chicken leg, deboned
2 pc Shrimp, deveined and
blanched
½ cup Celery, batonnet
½ cup Carrots, batonnet
½ cup Bell pepper
1 Tbsp Olive Oil
1 Tbsp Butter
1 Tbsp Flour
Tt Salt and Pepper
Yield: 1 to 3 Servings

Procedure:
1. Pound the chicken legs. Cover it with cling wrap wide enough to allow the
meat to spread during pounding. Use the rough side of the mallet to break
connective tissues making the meat more tender. Pound the meat with the
smooth side to widen its width.
2. Stuff the legs. Place the shrimp, carrots, celery and the bell pepper evenly on
the meat. Roll the meat and secure the roll using toothpicks.
3. Season the meat with salt and pepper.
4. Dredge the meat in flour. Pat the meat to remove excess flour.
5. Heat the pan. Put in the butter and the olive oil.
6. Shallow-fry the open side of the roulade until brown to close it securely.
7. Shallow-fry until all the sides of the roulade is brown.
8. Rest the meat on a rack to let out excess oil. Remove the toothpicks, plate and
serve.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
FRYING POULTRY AND GAME MEAT
Frying cooks items in fat. This method can be done in two ways:
Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat
Deep- fat Frying - submerging food into 0hot oil in a temperature which can range
between 325°F (165°C) and 400°F (200°C)

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
CHICKEN BALLOTINE
Ingredients:
1 pc Chicken ballotine portion cut
½ cup Button mushroom, sliced
1 Tbsp Olive oil
1 Tbsp Butter
1 Tbsp Onion, minced
1 Tbsp Flour
1 tsp Basil, chopped
1 tsp Mustard (for the marinade)
1 tsp Rosemary (for the marinade)
1 tsp Thyme (for the marinade)
Tt Salt and pepper
Yield: 1 to 3 Servings
Procedure:
1. Heat the pan. Put in a little amount of butter and olive oil.
2. Sweat the onions and mushroom.
3. Season with salt and pepper.
4. Put in the basil leaves.
5. Sprinkle with flour.
6. Stir and set aside.
7. Stuff the ballotine with the sauteed mushroom. Fold the meat and the skin one
over the other to keep the stuffing in.
8. Secure the stuffing using toothpicks.
9. Marinate the ballotine.
10. Heat another pan. Put in the butter and the olive oil.
11. Shallow-fry the opening of the ballotine until it is closed securely.
12. Fry the sides until brown and done.
13. Rest the meat on a rack to let out excess oil. Remove the toothpicks, plate and
serve.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
STUFFED CHICKEN BREAST

Ingredients:
1 pc Chicken breast, deboned
1 Tbsp Olive oil
1 Tbsp Butter
As needed Flour
As needed Basil and cream cheese
mixture
1 tsp Mustard (for the marinade)
1 tsp Rosemary (for the marinade)
tt Salt and pepper
Yield: 1 Serving
Procedure:
1. Make a cut on the thickest part of the
breast. Carefully slide a sharp knife into the meat deep enough to create a
pocket but not too deep to cut the thinnest part of the breast.
2. Poke your finger into the cut to widen the pocket for the stuffing.
3. Stuff the breast with the cheese and basil mixture using a piping bag. Secure
the pocket with toothpicks.
4. Marinate the breast. Season with salt and pepper.
5. Dredge the opening of the pocket in flour.
6. Heat the pan. Put in the olive oil and butter.
7. Sear the opening of the pocket to close it securely.
8. Sear one side until brown.
9. Turn the meat and sear the other side. Tilt the pan forward you and turn the
chicken toward you using a spatula.
10. Use the spatula to feel for the doneness of the chicken breast. The chicken
should be well done having a firm feel and an evenly-brown surface. There
should be no trace of red juices on the meat.
11. Once done, rest the meat on a rack to let out excess oil. Remove the
toothpicks, plate and serve.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
BRAISING AND STEWING POULTRY AND GAME MEATS
Braising involves slow cooking meat in a covered pot at a low temperature for a long
time. In braising, meat is seared or sautéd first before adding it to stock or other
liquids to start the slow cooking.
Meanwhile, stewing is a method of cooking meat by submerging it with a flavorful
liquid and simmering it until tender. This procedure usually takes two to four hours.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
CHICKEN COQ AU VIN

Ingredients:
1 pc Whole chicken, cut into 8
2 cups Cooking wine, red
1 cup Mirepoix
½ cup Button mushroom, sliced
As needed Bacon
500 ml Chicken stock
1 pc Spice sachet
1 tsp Spice sachet
1 tsp Olive oil
Tt Salt and pepper

Yield: 5 to 8 Servings
Procedure:
1. Marinate the chicken one or two days earlier in red wine and mirepoix.
2. Remove chicken from the marinade. Set the marinade aside.
3. Set fire to medium heat and heat up olive oil in a pan. Put bacon in and render
its fat.
4. Add the chicken one by one, putting the skin-side on the pan first. Do not turn
the chicken until the sizzling sound has decreased and until you can smell that
it is half cooked.
5. Brown the chicken on each side to golden brown color then remove it from the
pan. Doing this sears in the juices.
6. Strain mirepoix from the marinade and then roast it in the same pan until
slightly colored.
7. Deglaze with red wine from the marinade. Don’t stir so as not to lose the wine’s
flavor. Reduce by half. Put the chicken back in the pan and add the rest of the
marinade.
8. Add the spice sachet, making sure it’s submerged in the marinade, and tie its
string to the end of the handle.
9. Add the brown stock, cover the pot and leave it simmering for 30 minutes.
10. Afterward, remove the cover and add salt, pepper, and parsley.
11. Plate and serve.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
POACHING AND STEAMING POULTRY AND GAME MEATS
Poaching is cooking food in a liquid with a temperature ranging from 140°F to 180°F.
Here you can see the liquid moving but no bubbles are formed yet. This is usually
used for very delicate items or tender cuts of meat. Meanwhile, steaming is cooking
food with steam (evaporated water). This method is generally used for tender meat,
or cuts and is usually done for special dietary cooking.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
COOKING SOUS VIDE POULTRY AND GAME MEAT

This method cooks an item gently to the desired doneness by soaking it vacuum-
sealed in water and heated according to the internal temperature of the item. This
method relies heavily on temperature control. Sous vide is preferred by many for the
following results:
§ Food is consistently cooked evenly throughout.
§ Food is more flavorful since it cooks in its own juices.
§ Less food is wasted due to reduced moisture loss.
§ There is no worry for overcooking.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
POACHED CHICKEN BREAST IN SPRING ONION CREAM
Ingredients:
5 pcs Chicken breast, boneless
1 Tbsp Butter
1 Tbsp Onions, minced
½ cup Button mushrooms, sliced
500 ml Chicken stock
250 ml Cooking wine, white
½ cup All purpose flour
1 Tbsp Butter (for the cream)
2 tsp Spring onion
250 ml Cream
Tt Salt and pepper
Yield: 5 Servings
Procedure:
1. Season the chicken with salt & pepper.
2. Set fire to medium heat. Use half of the butter and drizzle it with oil.
3. Sprinkle with shallots and salt, and sauté until translucent.
4. Add white wine and reduce.
5. Add ¾ of the chicken stock, place the chicken in the pan, and cover. Cook for 5
to 10 minutes.
6. Remove chicken and turn off heat.
7. Strain fat from stock with a strainer. Scrape remaining solids with a spoon.
8. Whisk in cream under low fire.
9. Add flour, salt and pepper.
10. Turn off heat, then strain the sauce to make it smooth.
11. Place chicken breasts on top and the dish can now be plated. Garnish with
mushrooms, plate, then serve.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.3 : PLATE/PRESENT POULTRY AND GAME DISHES

ASSESSMENT CRITERIA:
1. Service wares are selected in accordance with type of poultry and game
dishes
2. Poultry and game is plated/presented using suitable sauces, garnishes and
accompaniments
3. Poultry dishes are presented hygienically, logically and sequentially within the
required timeframe
4. Factors in plating dishes are observed in presenting poultry and game dishes..

CONTENT:
1. Plating Poultry and Game Dishes

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 3

PLATE/PRESENT POULTRY AND GAME DISHES

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 10.3-1
PLATING POULTRY AND GAME DISHES

Introduction
As a kitchen staff, it is one of your duties to know and look for the many ways and
styles poultry dishes can be plated. More importantly, you should make sure that
poultry meat is cooked safely before you plate them for the diners. This lesson will
present the different factors to be considered when plating meat dishes such as the
doneness of poultry and the common accompaniments for poultry dishes.

CHECKING POULTRY AND GAME MEAT FOR DONENESS

Poultry meats, unlike beef, must only be served well done. This is to make sure that
the microorganisms which may cause harm to human health will be wiped out.
However, it is not recommended to rely on the look and texture of the poultry meat
alone to determine if it's cooked safely.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
GUIDELINES FOR PLATING DISHES
There are other common guidelines that the kitchen staff should observe when
plating dishes for food service. The following are some of the important aspects of
plating that you should look into:
§ Uniformity - Same dishes should be the same in terms of color, size, shape
and portion size. Another way of making the dishes uniform is by presenting
the same dishes with the same utensils and made out of the same materials.
§ Simplicity and Stability - Dishes should be assembled as simple as possible
without compromising their visual appeal. Too elaborate arrangements
should be avoided in order to keep the stability of the dish. The more toppings
you put into the base result to higher chances that the dish will fall out when
taken by the diners.
§ SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic
means making sure that:
o The plate shows various shapes which can be in uniform or varying
sizes;
o Height is considered as another dimension in arranging the elements
on the plate;
o Colors and texture are put into and set up effectively enough for the
plate to be appealing and enticing; and
o The flavor and taste of the dish are made sure to be pleasing to the
diners the same way as they were satisfied by the visuals of the plate
§ Portion - Each plating of the same dishes should be the same in terms of
count, weight and volume.
§ Safety and Sanitation - When plating, you should make sure that all the
utensils are clean and safe to be used by the guests. Ceramic crockery and
cutlery items should be free from cracks. Stainless or iron tableware should
not have dents and rust. More importantly, the doneness and freshness of
food should be checked before serving. It should be made sure that cooked
food items will be served cooked and raw items will be served fresh.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
COMMON ACCOMPANIMENTS FOR POULTRY AND GAME DISHES
Accompaniments vary according to the type of poultry and the method of cooking
used. Accompaniments should add contrast while complimenting the poultry dish.
The following are the common sauces and sides for poultry and game dishes.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.4 : STORE POULTRY AND GAME

ASSESSMENT CRITERIA:
1. Poultry and game are stored ensuring storage conditions and optimal
temperature are maintained
2. Quality trimmings and other leftovers are utilized where and when appropriate

CONTENT:
1. Washing and Storing Poultry and Game Meat

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 4

STORE POULTRY AND GAME

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 10.4-1
WASHING AND STORING POULTRY AND GAME MEAT

Introduction
Poultry and other protein such as eggs, beef, pork and lamb carry with them
microorganisms that may cause harm to human health. For this reason, it is
important that proper handling and safety guidelines are observed in handling
poultry to minimize the risk of contamination.

WASHING POULTRY AND GAME MEAT

There are microorganisms in poultry meat that can be washed off by rinsing the
meat under running water. Other elements such as clot blood and pin feathers need
to be removed as well. To wash meat:
1. Rinse the meat under running water. Do this gently to avoid contaminating the
kitchen surface with microorganisms passed through water splashes.
2. Remove clot blood and pluck pin feathers if there any.
3. Tap dry the poultry meat or let it drip dry.

Washing Giblets
Giblets are variety poultry meats usually sold together with the whole carcass.
Giblets include the liver, gizzard and the heart of poultry meat. These parts have
certain characteristics that need to be lessened or enhanced in order to achieve the
delicate and distinct flavor they have. Here the procedures for cleaning the giblets.
1. Wash giblets in cold water.
2. Spread the organs into a chopping board to remove and discard tissues and
veins. For whole gizzards, cut it in half and remove the sediments inside.
3. Rinse the giblets.
4. Pat dry or let the meat to air dry.

STORING AND FREEZING POULTRY AND GAME MEAT

Another way of preventing contamination is by freezing the meat. This is also an
effective way of extending the shelf life of poultry and game meat and preserving its
desirable color, texture and scent. Here are some helpful measures for freezing and
storing fresh poultry and game meat.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
LABELING POULTRY AND GAME MEAT FOR STORAGE
Labels can be handwritten as long as it is legible. Labels should contain the following
important information:
§ Name of the item
§ Description of the product
§ Date product was packed
§ Who packed the product
§ Use by date
§ Storage conditions

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
If the item was purchased from an external supplier, the label must contain the
following:
§ Name of the processor
§ Contact details of the processor
§ Phone Number/email
§ Description of the product
§ Name of the product
§ Date product was packed
§ Who packed the product
§ Use by date
§ Storage conditions

THAWING POULTRY AND GAME MEAT

Another important measure in preventing contamination is thawing frozen meat
properly. Here are important reminders when thawing frozen meat:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
MINIMIZING MEAT WASTAGE
The meat undergoes trimming and cutting before it is cooked. This might lead to
wastage and loss of profit if not done wisely. As a kitchen staff, you should be able to
look for opportunities to minimize meat wastage such as using off-cuts or the pieces
of meat obtained from trimming and fabricating:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #
SELF-CHECK
1. A young turkey is five months old or more with both light and dark tender flesh
and smooth skin.
§ True
§ False
2. Deer, goat, rabbit and bear are classified as furred game animals.
§ True
§ False
3. Mature ducks are 2 to 6 months old with tender meat and slightly hard bill and
windpipe.
§ True
§ False
4. Poultry meat from older sources is tougher compared to the meat of younger
poultry.
§ True
§ False
5. A chicken that is 3-5 months old, has tender meat with smooth-textured skin
and less flexible breastbone is called a roaster.
§ True
§ False

ANSWER KEY
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Poultry and Game Dishes ”
Developed by:
LUCILA G. NUNEZ REVISION #