IMMACULATE CONCEPTION HIGH SCHOOL, INC.

Pob. Pitogo, Zamboanga del Sur

TLE 10 (COOKERY)

Content Standard:
The learner’s demonstrates understanding the use and maintenance of equipment in cookery.
Performance Standard:
The learner independently demonstrates common competencies in cookery as prescribed in the
TESDA Training Regulation.
Learning Cotent: Kinds of Poultry
Values: Critical thinking
Learning : At the end of this module, you can:
Competencies 1. Identify the kinds of poultry according to age.
2. Recognize the market forms of poultry.
3. Classify the different cuts of poultry.
Instructional : Volume II Cookery), Adriana Publishing House. Aida H. Rondilla, Emma S. Avendaño & Elsa P.
Materials Roque pp. 132-138

Pre-assessment
Directions: Answer what is being asked.
1. Give at least three different cuts of poultry.
a.
b.
c.

INTRODUCTION
Welcome to this part of your learning module. But before you proceed please answer the
question being asked below.
1. How are poultry being classified?
_______________________________________________________________________.

INTERACTION
Poultry are feathered animals raised for the table for human consumption. They are raised
domestically and commercially. Chicken is the most popular kind of poultry. Game birds are
quails, pigeons, partridges, pheasants and wild ducks. They are hunted in the field or forest and
raised in captivity. Poultry and games are omnivores. They eat seeds and insects.

Kinds of Poultry
 Poultry is the general term for domestic bird including chicken, turkeys, ducks, geese
and game especially raised to be eaten for their meat and eggs. It is classified according
to breed, weight and age.
 Chicken – is the most common, popular and largest group of poultry as to age or degree
of maturity. They are classified as:
 Pullet – a baby chicken which is 4-6 weeks old and weighs mostly
1 lb. It is suitable for roasting and grilling.
 Broiler – a young chicken usually 9 weeks old and weighs about 2 pounds. It has
soft,
pliable, smooth skin, flexible breastbone cartilage.
 Capon – a surgically unsexed male chicken, weighing about 4-7 pounds with
tender
Flavorful and lots of white meat. It is a more expensive poultry.
 Broiler fowl – an older chicken weighing 8 pounds and about 8 months old.
Broilers
Provide meat suitable for stews and casseroles.
 Layer – or the bro-hen - the laying hen is about 1 ½ years old and weight 4 ½ to 6
pounds.
 Stag – a male chicken with coarse skin, a toughened and darkened flesh and
hardened
breastbone cartilage. It is under 10 months of age and weighs 3-6 pounds. It is
known as the Rooster.
 Roasting chicken – it is 8 weeks old and weighs 3-4 pounds. It is the best size for
a
family.
 Turkey – turkeys are not readily available in the market. They are classified into:
Fryer roaster – a young turkey which is 16 weeks old and weighs 4-8 pounds. It
has tender meat, soft, smooth textured skin and flexible breastbone
cartilage.
Young hen or young tom – young hen weighs 12-16 pounds, while young tom is 12-30
pounds.
Older hens or old toms – this is the breeding stock of turkey. Its meat is best used or
picked for casserole dishes.
Yearlings – these are turkeys under 15 months of age when marketed
 Duck – a duck is a fatty bird that is best roasted. It is marketed as duckling or
young duck.
 Broiler duckling or “fryer’ – this is a young duck usually when 8 weeks of age,
with tender
meat, soft bill and windpipe.
 Roaster duckling – a young duck usually under 16 weeks of age with tender meat and
has bill
That completely hardened and windpipe that is easily dented.
 Mature duck or Old duck – this is more than 6 months old, with tough flesh, hardened
bill, and
windpipe.
 Goose – young goose or gosling weighs from 4-10 pounds with tender, fatty, creamy-
white flesh
which becomes light brown when cooked. It has a slightly gamey flavour.

CHARACTERISTICS of QUALITY POULTRY

The following are the characteristics of quality poultry.
1. Chicken must be free from bad odor.
2. Skin of the poultry is smooth and free from any damage such as tears, cuts, broken bones and
burn.
3. Flesh is white.
4. The feet are soft and the breastbone is pliable.
5. There is no black discoloration.
6. The blood is completely drawn.
7. There are no pinfeathers.
MARKET FORMS of POULTRY

Chicken and games are sold in the market or grocery stores in various purposes. Following are the
various market forms of poultry.

 Live poultry – are those that are still in cages. When buying, choose those that are alert, healthy,
well-feathered, free from broken bones, bruises and blisters.

 Dressed poultry – are slaughtered poultry with head, feet, blood, and feathers removed, but
viscera intact. This form of chicken is available in most markets.

 Drawn poultry – these are dressed chicken with visceral organs, feet and head removed. They
are available either, chilled or frozen. Frozen poultry with freezer burns should not be purchased.

 Boneless chicken – these are dressed and drawn chicken with all the bones removed without
destroying the shapes of the chicken.

 Ready to cook poultry – poultry that are dressed, drawn and processed for cooking.

 Choice cuts – these are the parts of poultry packed and sold separately in supermarkets and wet
markets. Such as wings, drumstick, legs, chicken feet.
POULTRY CUTS
 It is not cut and available either fresh or frozen.
CHICKEN WHOLE

It is the lower portion of the leg quarter.

DRUMSTICK

Chicken is cut with wings and back portion removed.

BREAST

Poultry is cut into two, from front to back through the

HALVES backbone and breastbone with wings attached.

It is the portion of the leg above the knee joint. It can be prepared
boneless and skinless.
THIGH

It is composed of the drumette, midsection and tip.

WING

It consists of the drumstick and thigh of poultry.

WHOLE LEG
Nutritive value of poultry
Poultry’s meat is similar with the meat of other animals for human consumption. It is rich in
proteins that contain amino acids essential for body building and repairing tissues. It is also a good source
of B vitamins-thiamine, riboflavin and niacin. Dark meat belongs to poultry that are more active and
mobile. The flesh of young chicken is high in niacin. Carotene and Carotenoids are present in chicken.
These make the chicken fat yellowish.
EXERCISES

Answer the activities below for you to fully understand the lesson. Read the instructions
carefully.
Activity 1
A. Directions: Put a check ( ) mark in the box if it refers to good quality of poultry and (x) if it is
not.
1. The breastbone is pliable.
2. There is a black discoloration
3. The poultry meat is free from odor.
4. The blood is not drawn completely.
5. The flesh is white.
B. Identify what is being described in each item by completing the missing letters in the
boxes.
u i
1. A baby chicken which is 4-6 weeks old.

c n
2. A surgically unsexed male chicken.

g
3. A male chicken with coarse skin.

y r s
4. Turkeys under 15 months of age.

g s g
5. A young goose weighing 4 to 10 pounds.

PROCESSING QUESTIONS
1. How do you describe good quality poultry?
____________________________________________________________________.
2. What is the importance of knowing the different cuts of poultry?
____________________________________________________________________.
 INTEGRATION

CLOSURE / SYNTHESIS

2 suggestions on how to make the Plating attractive

1.
2.

1 way on how concepts learned in this lesson can be applied to real life situations
1.

REFLECTION GUIDE
Poultry farming is important in our industry which is raised for human consumption. As a learner,
how will you value and appreciate the life our livestock raiser?
______________________________________________________________________________
________________________________________________________________.

INTERVENTION
POST ASSESSMENT

Directions: label the different poultry cuts.

1. _________ 2. ________3. ________

4. _______ 5. ______6. _______7. _______.