The document provides instructions for a classroom activity where students will be divided into groups and participate in a cookery-themed quiz competition. It outlines the groups, questions that will be asked on topics related to poultry classification, quality, and cooking, and the process for teams to signal to answer. The follow-up section provides learning objectives and details on classifying and selecting good quality poultry and game.
4. The class will be divided into 5
groups. Each group will have a Flag
that represent their group. The
teacher will show the questions and
the students will answer it after the
go signal, Cookery..1..2..3..GO! And
to the group that raises their flag
first will be given a chance to
answer.
5. GROUP 1 - Orange team
GROUP 2 - Blue team
GROUP 3 - Violet team
GROUP 4 - Pink team
GROUP 5 - Green Team
6. 1. This refers to several kinds of fowl
that are used as food.
a. game c. poultry
b. livestock d. swine
7. 2. A young chicken that is usually
9 to 12 weeks of age.
a. broiler or fryer c. roaster
b. hen d. stag
8. 3. Which of the following
poultry has originated from
China?
a. chicken c. itik
b. goose d. pecking duck
9. 4. Which of the following
characteristics is a good quality of
live poultry?
a) free from pin-feathers and show no
cuts
b) has clear eyes
c) heavy and the skin is watery
d) thighs are well-developed thighs
10. 5. A young immature pigeon
of either sex and has extra
tender meat.
a. fryer c. roaster
b. hen d. squab
11. . 6. Which of the following
classes of poultry is on sale
especially during the
Christmas Holiday?
a. broiler c. jumbo broiler
b. capon d. roaster
12. 7. What do you call a desexed
male chicken that is usually
under 8 months old.
a. broiler c. hen
b. capon d. rooster
13. 8. To what part of poultry does
breast belong?
a. dark meat c. variety meat
b. tough meat d. white meat
14. 9. How many days should a whole
chicken be refrigerated?
a. 1 day c. 2 to 4 days
b. 1 to 2 days d. 3 to 4 days
15. 10. What do you call a male
chicken, usually under 10
month old?
a. fryer c. rooster
b. hen d. stag
16. 11. The following are the steps in killing
the chicken. Which one is
the first step?
a. cutting into pieces according to
the recipe to be cooked
b. killing and bleeding
c. scalding or pouring boiling water
d. singeing and salting the chicken
17. 12. What cookery method is used
for a matured poultry?
a. boiling c. roasting
b. frying d. stewing
18. 13. What cookery method is
suitable for the less tender
cuts?
a. boiling c. roasting
b. frying d. stewing
19. 14. What is the process in which the
body of poultry is dipped in
boiling water?
a. defeathering c. scalding
b. evisceration d. singeing
20. 15. What cooking method is used for
Tinolang manok?
a. boiling c. steaming
b. broiling d. stewing
21. 16.The following are the steps in
preparing roast chicken. Which
one is the first step?
a. combine marinade ingredients and
marinate the chicken for at least an hour
b. drain chicken and place on rack for
roasting
c. salt chicken inside and out
d. wash chicken and dry with paper towel
22. 17. What factor affect the
poultry meat tenderness and
juiciness?
a. age c. cookery
b. sex d. chicken cuts
23. 18. Which of the following is not a
domesticated poultry?
a. chicken c. wild fowls
b. duck d. goose
24. 19. Rigor mortis in chicken meat
occurs after slaughtering, which is
the best step to do?
a. immediately place the meat in the
freezer
b. debone and cut chicken after 30
minutes
c. cook the chicken
d. wash and cut the chicken
25. 20. Reheating of cooked poultry will
result to dry dish. What is the
remedy to this?
a. cook using sauces and gravy
b. remove fat before cooking
c. overcook the poultry meat
d. none of the above
27. WHAT WILL YOU LEARN?
At the end of the lesson, you should be
able to:
identify the classification of poultry and
game
select and purchase good quality poultry
and game
develop skills on how to select and
purchase poultry and game
28. Poultry
refers to several kinds of fowl that are
used as food and the term includes chicken,
turkey, duck, pigeons and quails.
These are usually domesticated raised
mainly for meat and/or eggs. Birds such as
snipes that are hunted for food are games.
30. Chickens and other
poultry may be divided into
classes which are essentially of
the same physical
characteristics associated with
age, sex, live weight and/or
breed.
31. BROILER OR FRYER
A broiler or fryer is young
chicken, usually 9 to 12 weeks of
age, of either sex, is tender-meated
with soft, pliable, smooth-textured
skin.
42. LIVE POULTRY
has clear eyes
a young chicken has fine and soft feet. If it
is old, the feet is thick and scaly.
the bone at the tip of the breast is soft in
younger chicken and thick in older chicken.
small feathers indicate that the chicken is
young.
43. WHOLE POULTRY
These are slaughtered birds that have been
bled and defeathered
the head, feet and viscera are still intact.
It should be clean, well fleshed
has a moderate fat covering
Free from pinfeathers and show no cuts, scars or missing
skin
44. DRESSED POULTRY
These are slaughtered birds that have been
bled, defeathered and the visceral organs are
removed.
skin must be smooth and yellow in color.
breast must be plump
thighs are well-developed
no objectionable odor
heavy and the skin is not watery
46. POULTRY PARTS
In this form, several pieces of a single
poultry part are usually packed in one
carton, wrapped and chilled or frozen. The
various poultry parts are divided into any of
the following:
dark meat – drumsticks, thighs, wings,
neck, backs, and rib cage
white meat – breasts
variety meat – gizzard, heart,
