Q3 TLE10_LESSON 3_Preparing Poultry and Game Dishes.pptx
1.
2. Lord, we offer to you our class today. We pray that through your
Divine Guidance, we would learn how to listen attentively to the
inputs of our teacher. May we appreciate her effort in imparting
her knowledge to us. May we participate actively in the discussions
and activities, so we could learn more while having fun. May we
value each other’s contributions as a building block towards
harmony and peace. Grant that as we interact with one another,
we recognize the fact that all our learning activities should be
accomplished for your greater glory. Grant that we recognize YOU
in each of our classmates and teachers. We pray that you keep us
safe from harm and illnesses. And we would be able to apply
correctly what we have learned from school. All these we ask in
your powerful name. Amen.
19. LIVE
When buying live
poultry, select
those that are
alert, healthy,
well-feathered,
and well formed.
WHOLE
all parts are intact
but not alive.
DRESSED
slaughtered bird
that have been
bled and
defeathered.
20. DRAWN
Dressed poultry in
which the internal
organs have been
removed and
cleaned
POULTRY
CUTS
cut and packed
then sold frozen
or fresh.
21. FROZEN
whole or chicken
parts that are
packed and
frozen.
READY-TO-
COOK
can be sold whole, split
in halves, quartered
without backbone;
boned chicken, breast,
boned half-breast,
chicken ham, and tocino.
PRECOOKED
includes breaded
chicken nuggets,
breaded chicken
fillet, chicken roll,
chicken kiev, and
chicken relleno.
22.
23. HALF CHICKEN
whole chicken split from front to
back through the backbone and keel,
resulting in two basically mirror
image halves.
24. WING CUT
The wing cut portion is composed of whole
wing, wing drumette, wing mid-section with tip,
and wing mid-section
25. BREAST CUT
The breast part cut portion is
composed of breast quarter, Split
breast, split breast without back,
boneless, skinless breast.
27. THIGH
is the juiciest cut of the poultry. It is
covered with a thicker amount of skin.
It contains the fatty portion that makes
it more flavorful.
28. GIBLET
refers to the edible offal of the
chicken, including neck, heart,
gizzard, and liver.
29.
30.
31. refers to any cooking
technique where the
heat is transferred to
the food item without
using any moisture.
32. include any technique
that involves cooking
with moisture —
whether it's steam,
water, stock, wine or
some other liquid.
33. MATCH UP!
To further understand the lesson about the proper
methods of cooking, kindly accomplish this
activity. Choose the most appropriate method/s of
cooking that would best fit each dish.
DISH METHODS OF COOKING USED
Ex: Chicken Barbeque Roasting Dry-heat Method
1. Chicken Afritada
2. Tinolang Manok
3. Fried Chicken
4. Chicken Adobo
5. Lechon Manok
6. Chicken Fillet
7. Chicken Cordon Blue
8. Ginataang Manok
9. Sizzling Chicken Sisig
10. Sweet and Sour Chicken
34.
35. 1. Improper
storage
temperatures
.
2. Failure to
thoroughly
heat or cook
food.
3. Failure to
separate
food.
4. Infected
employees/worke
rs because of
poor personal
hygiene practices.
5. Food
prepared a
day or more
before they
are served.
6. Raw, contaminated
ingredients
incorporated into
food that receive no
further cooking.
36. 7. Cross-
contamination of
cooked food through
improperly cleaned
equipment.
8. Failure to
reheat food to
temperature
that kills
bacteria.
9. Prolonged
exposure to
temperature
favorable to
bacteria growth.
10.
Inadequate
food safety
standard.
39. We thank you Lord, for allowing us to end this class successfully.
We thank you to our teacher who have shared his/her
knowledge with us. We thank you for letting us share and
interact meaningfully with each other online. We may not be
together physically but through your blessing, we were able to
learn and advance our knowledge and skills. Grant that we
continue to pursue our education despite the problems that
come our way. May you allow us to gain more information that
we could use to serve other people. May you send your Holy
Spirit to guide us in sharing this information to the world. We
pray for the safety of our teachers, our fellow students, our
families, and all people in the world. We ask all these, in your
powerful name, Amen.
