HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome to the module in “Preparing Poultry and Game Dishes”. This

module contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets .Follow
these activities on your own. If you have questions, don’t hesitate to ask your
facilitator for assistance.
The goal of this module is the development of practical skills. To gain
these skills, you must learn the concepts and theory. For the most part, you’ll
get this information from the Information Sheets,Operation Sheets and Job
Sheets.
This module was prepared to help you achieve the required competency,
in” Prepare Poultry and Game Dishes”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your instruction.Inside this module are
several Instruction sheets to achieve one learning outcome.
In going through each sheet, you must follow the “Learning activity
sheet”. This learning activity sheet will guide you through the different
“instruction Sheets” that will assists you in performing different learning
activities towards the attainment of the learning outcome.

The instruction sheets may be in the form of:

 Information sheet – this will provide you with information,
(concepts, principles and other relevant information) needed in
performing certain activities.
 Task Sheet – this will guide you in performing single task,
operation, or a process in job.
 Job Sheet – this will guide you in performing a job.
If you have questions, do not hesitate to ask your trainer/s for
assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this learner's guide because you have:
 been working for some time
 Already completed training in this area.
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 1 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized
so you do not have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings, show it to your trainer. If the
skills you acquired are still current and relevant to the unit/s of competency
they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for your trainer to complete once you complete
the module.
This module was prepared to help you achieve the required competency in
Prepare Rooms for Guests in Housekeeping NC II. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help from
your instructor.
 Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided into
sections, which cover all the skills, and knowledge you need to
successfully complete this module.
 Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things.
 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you
listen and take notes.
 You will be given plenty of opportunity to ask questions and practice on
the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
 Talk to more experience workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own
progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 2 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
 When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange
an appointment with registered assessor to assess you. The results of
your assessment will be recorded in your competency Achievement
Record.

COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 3 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 List of competency
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123
premises premises 28

2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

soups soups 31

3. Prepare appetizers Preparing appetizers TRS5123

81

4. Prepare salads and dressing Preparing salads and dressing TRS5123

82

5. Prepare sandwiches Preparing sandwiches TRS5123

30

6. Prepare meat dishes Preparing meat dishes TRS5123

83

7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

84

8. Prepare egg dishes Preparing egg dishes TRS5123

85

9. Prepare starch dishes Preparing starch dishes TRS5123

86

10. Prepare poultry and game Preparing poultry and game TRS5123
dishes dishes 33

11. Prepare seafood dishes Preparing seafood dishes TRS5123

34

12. Prepare desserts Preparing desserts TRS5123

35

13. Package prepared food Packaging prepared food TRS5123

40

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 1 SELECT AND PURCHASE POULTRY AND
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 4 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 GAME
CONTENTS:
1. Nutritional importance, structure and composition of poultry and
games
2. Classification of poultry, game and game items.
3. Market forms of poultry
4. Quality criteria for poultry and games
PERFORMANCE CRITERIA
1. Poultry and game is selected and purchased based on the approved
request.
2. Poultry and game are received in accordance with the enterprise
required quantity and quality.
3. Items are received in accordance with enterprise guidelines.
CONDITION: The trainees must be provided with the following:
Equipment and tools:
Refrigerator/chiller
Weighing scales
Set of Knives
Packaging materials
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and Materials:
Selection of poultry
Labeling materials
Learning Materials:
Manuals
Books
Video (CD)

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 5 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
ASSESSMENT METHODS:
 Direct observation of the candidate while selecting and purchasing
poultry and game
 Written and oral questions to test candidate’s knowledge on
appropriate selecting and purchasing poultry and game for various
commodities and safety issues.
 Review of portfolios of evidence and third party workplace reports
of on-the-job performance by the candidate

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 6 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 LEARNING EXPERIENCES
LO 1. SELECT AND PURCHASE POULTRY AND GAME

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet on the nutritional Information Sheet10.1-1

importance of poultry, its structure and
composition
2. Answer Self- Check 10.1-1 Compare your answers to the
Answer Key 10.1-1
3. Read information sheet on Classification Information Sheet10.1-2
of Poultry
4. Answer Self- Check 10.1-2 Compare you answers to the
Answer Key 10.1-2
5. Read information sheet on Market Forms Information Sheet10.1-3
of Poultry
6. Answer Self- Check 10.1-3 Compare you answers to the
answer key10.1-3
7. Read information sheet on Quality Information Sheet 10.1-4
Criteria of Poultry and Games
8. Make a market list and go purchase Refer to menu according to
poultry in the supermarket and wet standard and enterprise recipe.
market and make comparison as per
quality and quantity of the produce. Quality criteria checklist

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 7 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.1-1
NUTRITIONAL IMPORTANCE AND
STRUCTURE and COMPOSITION OF POULTRY

Learning Objective: After reading this information sheet, you must be able to:
1. Value the nutritional importance of poultry to the meal.
2. Comprehend the structure and composition of poultry
meats.

Nutritional Importance Poultry

Poultry like fish and red meat contains an abundance of high quality of
proteins. Proximate composition of chicken, turkey, duck and pigeon do not
vary significantly except for the fat content. The mineral and vitamin content of
poultry is similar to that of fish and red meats.
Young poultry contains less fat and therefore has fewer calories than
most meat especially if the skin is removed. Fat resides mainly under the skin
and may be stripped to make it less fatty. Poultry is a good source of protein for
people on a diet.
The popularity of poultry over the years has increased because of its
reputation as being healthier than red meats.

STRUCTURE and COMPOSITION OF POULTRY MEATS

Poultry meat has distinct dark and white muscles. The dark
muscles are those which are more active. Wild birds which are very mobile
consist only of dark meat. Dark chicken meats are richer in riboflavin, poorer
in niacin and have fatter and connective tissues than white meat does. Chicken
fat is yellow mainly because of the presence of caratenoids, xanthophylls and
carotene. This is directly related to chicken feed used. The higher the carotene
in the feed, the more yellow the chicken fat.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 8 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 PROXIMATE COMPOSITION OF THE DARK MEAT OF CHICKEN

Per 100g edible portion (table recommended for use in the Philippines)

COMPONENT CHICKEN TURKEY DUCK PIGEON

Moisture (g) 45.3 76.6 68.6 64.6
Protein(g) 22.6 20.3 20.5 14.6
Fat(g) 0.1 2.1 9.9 22.1
Ash(g) 1.0 1.0 1.0 .07
Calcium (mg) 4 8 65 10
Phosphorus (mg) 86 141 156 218
Iron(mg) 1.0 1.0 2.1 0.6
Retinol (mcg) 5 - 40 -
B-Carotene(mcg) Trace - 35 -
Thiamine(mg) .11 .09 .14 .15
Riboflavin(mg) .07 .28 .32 .41
Niacin(mg) - 5.2 4.7 4.4

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 9 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.1-1

True or False: Write true if the statement is correct and false if the
statement is wrong.

1. Poultry are domesticated feathered animals used as food.

2. Chicken and other feathered animals do not contain high grade
protein.
3. Poultry like fish and red meats contain all the essential amino acids.
4. Poultry meat has distinct white muscles only.
5. Poultry fat resides mainly under the skin and may be stripped to
make it less fatty.
6. Dark chicken meats are rich in Vitamin B particularly riboflavin,
poorer in niacin.
7. White muscles come from active chicken.
8. Wild birds which are very mobile consist only of dark meat.
9. Chicken fat is yellow mainly because of the presence of caratenoids,
xanthophylls and carotene.
10. Poultry meat is healthier than red meats.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 10 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.1-1

1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
9. TRUE
10. TRUE

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 11 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.1-2
CLASSIFICATION OF POULTRY

Learning Objective: After reading this information sheet, you must be able
to classify poultry, game and game items in accordance
with enterprise standards.

Poultry refers to several kinds of fowl that are used as food and it
includes chicken, turkey, duck, goose, pigeon, squab and quails. These are
usually domesticated birds raised mainly for meat and eggs. Chicken is the
largest poultry group. Poultry is inexpensive compared to most meat because it
is now mass produced and available all year round.
Birds such as snipes that are hunted for food as delicacy are called
games.
Classification of poultry
Chicken 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. The following classes of chickens are arranged in their
increasing order of age and live weight but decreasing order of tenderness.

Chicken

 Rock Cornish Game Hen or Cornish Game Hen – is a young

immature (usually 5 – 7 weeks old) chicken weighing not more
than 0.9 kilos ready to cook weight, which was prepared from a
Cornish chicken or the progeny of a Cornish Chicken cross with
another breed of chicken. This is available here in the Philippines
as an imported item from the U.S.A.
 Broiler or Fryer – is a young chicken, usually 9 to 12 weeks of age,
of either sex, is tender-meated with soft, pliable, smooth textured
skin and flexible breastbone cartilage.
 Roaster – is a young chicken, usually 3 to 5 months old, of either
sex, is tender-meated with soft, pliable, smooth-textured skin and
breastbone cartilage that may be somewhat less flexible than that
of a broiler or fryer

 Capon – is a surgically desexed male chicken usually 8 months of

age, is tender-meated with soft, pliable, smooth-textured skin. It is
much larger than the average chicken, so it is usually processed as
chicken ham.
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 12 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
  Stag – is a male chicken under 10 months old, with coarse skin,
somewhat toughened and darkened flesh, and considerable
hardening of the breastbone cartilage
 Hen or Stewing chicken or fowl – is a mature female chicken,
usually more than 10 months old, with meat less tender than that
of a rooster, and non-flexible breastbone tip. It can also be a culled
layer.
 Cock or rooster – is a mature male chicken with coarse skin,
toughened and darkened meat, and hardened breastbone tips.
 Jumbo Broiler – is a large chicken weighing about 4 kilos dressed
weight. The size is equivalent to a small turkey.

Turkey

 Fryer – Roaster – 16 week old weighing about 4 pounds

 Young Toms – 12 – 16 pounds in weight, male
 Young Hens - 12 – 16 pounds in weight, female
 Yearling – turkey marketed less than 15 months of age.
 Old toms/Hens – used for casserole dishes. They are usually
breeding stock….
Duck

 Broiler or Frying Duck – young tender duck with bill and windpipe,
less than 8 weeks old.
 Roaster duckling – young and tender duck with bill and windpipe
just starting to harden.
 Mature duck – old duck with tough flesh
 Peking duck – is a breed of duck originated from China and is
noted for its tender and flavorful meat.
 Itik – local duck popular in the country.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 13 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
Goose

 Young goose – young bird with tender flesh under 6 months old.
 Mature goose – old bird over 6 months.
Pigeons

 Squab – immature pigeon that have never flown,

Guinea Fowl

 Young guinea – related to pheasant family and has a gummy

flavor… Young birds are tender which weigh 1 – 1 ½ pounds
 Mature guinea – up to 12 months old and have tough flesh.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 14 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.1-2

Identify the following:

1. These are immature pigeon that has not yet flown, and is expensive.
2. A surgically desexed male chicken usually 8 months of age.
3. A breed of duck originated from China and is noted for its tender and
flavorful meat.

A young tender duck with bill and windpipe, less than 8 weeks
old.

1. Male turkey 12-16 pounds in weight.

2. Male chicken under 10 months old, with coarse skin,
3. A young immature (usually 5 – 7 weeks old) chicken.
4. Mature female chicken, usually more than 10 months old

Mature male chicken with coarse skin, toughened and darkened meat,
and hardened breastbone tips.

A young chicken, usually 9 to 12 weeks of age, of either sex, is tender-

meated with soft, pliable, smooth textured skin and flexible breastbone
cartilage.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 15 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.1-2

1. Squabs
2. Capon
3. Peking duck
4. Broiler or frying duck
5. Young toms
6. Stag
7. Rock Cornish Game Hen or Cornish Game Hen
8. Hen or Stewing chicken or fowl
9. Cock or rooster
10. Broiler or Fryer

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 16 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.1- 3
MARKET FORMS OF POULTRY

Learning Objective: After reading this information sheet, you must

be able to identify the different market forms of
poultry.

Market Forms of Poultry

1. Live poultry – all types of poultry and games are generally in this form
when marketed. When selecting live poultry, choose those birds that
are alert, healthy, well feathered and well formed. They should have a
good fat covering, free of tears, broken bones, bruises and blisters.
2. Whole poultry– these are slaughtered bird that have been bled and
defeathered. The head, feet and viscera are still intact. When buying
whole poultry it should be clean, well fleshed, have a moderate fat
covering, free from pin feathers and show no cuts, bears or missing
skin. There should be no off odors and discoloration
3. Dressed poultry – these are slaughtered birds that have been bled,
defeathered, and the visceral organs removed. This is the most
common market form of poultry.
4. Ready to cook – the dressed birds may be cut up and marinated or
seasoned ready for cooking. These are chilled or frozen and available
in supermarkets.
5. Poultry parts – in this form, several pieces of a single poultry part are
usually packed in one carton, wrapped and are chilled or frozen. The
various poultry parts are divided into any of the following:
 Dark meat – drumsticks, thighs, wings, neck, back and ribcage
 White meat – breast
 Variety meats – gizzards, heart, and liver,
6. By-products of poultry – chicken feet are good source of collagen and
chicken flavor and are used in soups and stocks. Head, neck and the
small intestines are sold as street foods fried or grilled. Braised
chicken feet are a Chinese delicacy which is very popular.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 17 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.1-3

Give brief description to the following market forms of poultry:

1. Dressed poultry
2. Whole poultry
3. Ready to cook poultry
4. Variety poultry parts
5. Poultry white meat
6. Dark meat poultry parts

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 18 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.1-3

1. Dressed poultry – these are slaughtered birds that have been bled,
defeathered, and the visceral organs removed. This is the most
common market form of poultry
2. Whole poultry– these are slaughtered bird that have been bled and
defeathered.
3. Ready to cook – the dressed birds may be cut up and marinated or
seasoned ready for cooking.
4. Variety meats – gizzards, heart, and liver,
5. White meat – breast
6. Dark meat – drumsticks, thighs, wings, neck, back and ribcage

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 19 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.1-4
QUALITY CRITERIA OF POULTRY AND GAMES

Learning Objective:
After reading this information sheet, you must be able to appreciate and
consider the qualities of poultry when preparing and cooking as required in the
menu.

Quality Criteria of Poultry

Normal poultry carcasses vary as a result of age.

1. Carcasses and parts of poultry used for human consumption should

be inspected by authorities assigned. This is to protect the public
health by ensuring that the carcasses and poultry parts are
wholesome, not adulterated and properly marked, labeled and packed.
2. Poultry must be slaughtered in accordance with standard commercial
practices.
3. Dressed poultry should be free from pin feathers.
4. Poultry feet are cut from the hock joints.
5. Viscera must be completely withdrawn.
6. Firmness of the flesh, its color and sheen depend on the age of the
bird. The flesh and organ color tones are generally brighter in younger
birds.
7. Select poultry that has healthy appearance, color, plump bodies,
perfect skin and free from imperfections such as cuts, bruises and
broken bones.
8. Buy your poultry only at reliable source.
9. Frozen poultry should be extremely hard to touch and show no signs
of freezer damage.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 20 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.1-4

True or False: Write TRUE if the statement is correct and FALSE if it is wrong.

1. Poultry should be slaughtered in accordance with standard

commercial practices.
2. Pin feathers present in dressed poultry are just normal and are
accepted when buying it.
3. Poultry feet must be cut at hock joints.
4. Poultry meats are not subjected to sanitary inspection by authorities.
5. Frozen poultry are hard to touch.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 21 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.1-4

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

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 22 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
LEARNING OUTCOME 2 HANDLE AND STORE POULTRY AND GAME
CONTENTS:
1. Freezing and thawing poultry
2. How to handle chicken safely
3. Safe defrosting

PERFORMANCE CRITERIA
1. Poultry and game are handled efficiently and hygienically to minimize
risk of food spoilage and cross contamination.
2. Frozen poultry and game are thawed in accordance with enterprise
thawing procedures.
3. Poultry and game are stored ensuring storage conditions and optimal
temperature is maintained.

CONDITION:
The trainees must be provided with the following:
Equipment and tools
Freezer
Refrigerator/chiller
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and Materials
Selection of poultry and game
Packaging materials
Heavy duty aluminum foil
Plastic wrap
Airtight freezer containers
Freezer bags

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 23 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 Microwave plastic boxes

Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while handling and
storing poultry and game
 Written and oral questions to test candidate’s knowledge on
appropriate handling and storing poultry and game for various
commodities and safety issues.
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 24 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 LEARNING EXPERIENCES

LO 2. HANDLE AND STORE POULTRY AND GAME

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet on Freezing and Information Sheet10.1-1

Thawing Poultry
2. Answer Self Check 10.1-1 Compare your answers to the
Answer Key 10.1-1
3. Read information sheet on How to Information Sheet10.1-2
Handle Chicken Safely
4. Answer Self Check 10.1-2 Compare you answers to the
Answer Key 10.1-2
5. Perform how to store poultry and game
Task sheet 10.1-1
 for cooking Refer to performance criteria
 Cooked dishes checklist

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 25 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.2-1
FREEZING AND THAWING POULTRY

Learning Objective: After reading this information sheet, you must be able to
1. Prepare poultry and game for freezing
2. Thaw poultry and game

Freezing of Poultry
Meat, poultry, and wild game provide a healthy and nourishing food
source, but in order to preserve quality, it is important that it be handled and
preserved carefully, especially wild game and poultry. The flavor and texture of
the final product depends upon the manner in which the meat is handled
during slaughter. The purpose of this fact sheet is to provide suggestions for
safely preserving wild game, meat, and poultry.
Freezing meat and fish is the most acceptable way to maintain quality.
The meat should be chilled without delay to 40 degrees F or lower to prevent
spoilage. Then, freeze meat using proper freezer wrapping materials (be sure
freezer wrap is designed for freezing). Wrap meat tightly, pushing out as much
air as possible. Freeze and store at 0 degrees F or lower. Most frozen wild game
will keep up to one year without loss of quality.

Large Game
Deer, antelope, moose, and other large game can be handled for freezing
like any other meats. Trim and discard bloodshot meat before freezing. Package
meat, seal, and freeze.
Small Game
Rabbit, squirrel, and other game should be skinned, dressed, and then
chilled. Refrigerate for 24 to 36 hours until meat is no longer rigid. Cut meat
into serving size pieces or leave whole. Package, seal, and freeze.
Game Birds
Dove, duck, pheasant, quail, and other game birds should be dressed
and gutted immediately after shooting. Cool and clean bird properly. Remove
any excess fat on wild ducks and geese because it becomes rancid very quickly.
Freeze the same as directed for poultry. Do not stuff game birds before freezing
them. Bacteria grow quickly when game birds are thawing or freezing.
Commercially stuffed frozen birds have special procedures to insure safety.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 26 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 Poultry
High-quality fresh poultry is best for freezing. Poultry should be
eviscerated, cleaned, and cooled before packaging. Remove organs and
membranes, and clean inside of the cavity. Make certain to wash all the pieces
and pat dry. Freshly killed and dressed poultry should be cooled to 40 0 F or
lower for 24 hours before freezing.
Whole Birds
Fryers or broilers are the best whole birds to freeze. For storage of a
month or less, whole birds can be packaged in a plastic freezer bag and sealed
tightly. For longer storage, wrap the bird in a freezer plastic film, pressing out
all the air, and over wrap with freezer paper or foil for an airtight seal. Make the
body as compacted as possible, lock wings against the body or tie together.
Ends or protruding bones may puncture package so consider padding them
with freezer paper or foil.
After packaging, seal, label, and freeze immediately.
Halves, Quarters, and Pieces
Split or cut up birds into desired pieces. Place a double layer of freezer
wrap or waxed paper between each piece. Package the same as whole birds.
After packaging, seal, label, and freeze poultry. Arrange pieces into as compact
and square a shape as possible so they will stack better in the freezer. Pack as
for whole birds in freezer packaging. Seal, label, and freeze immediately.
Cooked Poultry
After cooking poultry, remove as much of the fat as possible. Place in
plastic freezer safe containers or on aluminum foil trays covered tightly with foil
and then packed in plastic freezer bags. Seal air tight. Label and freeze
immediately. Vacuum packaging can also be used for freezing poultry.
Store-Bought Poultry
Store-bought packaging for poultry is not sufficient for moisture-vapor
proof freezing. Poultry may suffer from reduced texture, color, and increased
potential for freezer burn and change of flavor over time. All store-bought
poultry should be repackaged.
Storage
Maintain freezer at 0 degrees F or less. Frozen ground poultry should be
used within 3 months. Meat such as beef, lamb, veal, and venison can last 6 to
9 months. Poultry, game birds, and rarities can last up to 12 months

To Defrost Poultry
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 27 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 To defrost in the fridge
This is by far, the most advisable way to defrost. However, it does take
time, so plan ahead. Never thaw poultry at room temperature.
To help the juices drain, take a fork and prick the underside of the whole
chicken while still wrapped. This is important as the juice from the chicken
must never come into contact with the body of the chicken. Put a plate upside
down into the roasting pan and place the chicken onto the plate. Finally,
transfer the chicken to the fridge to defrost: and leave it overnight or longer.
To defrost in water
To safely defrost your chicken or chicken pieces is to place the
unwrapped chicken into a airtight bag; carefully pressing as much air out of
the bag as you can to avoid the bag floating. Submerge it into cold water,
preferably the sink, and turn the chicken around a few times during its
thawing time. This will ensure that the whole chicken thaws completely. This
will take 2-3 hours. Also, the water should be changed every 30 minutes, to
help along the process. You must cook the chicken immediately after defrosting
when thawing this way!
Hygiene
Whenever dealing with chicken, make sure that after working with it, you
wash your hands and utensils thoroughly in hot, soapy water. Never put
cooked foods onto a dish that has held raw poultry, unless the dish has been
well washed in hot water. Always keep hot foods above 140ºF or 60ºC, and cold
foods below 40ºF or 4ºC.
The correct temperature
One of the major factors in controlling bacteria is by heat. Therefore,
using a thermometer is the only reliable way to ensure safety. The thermometer
should always be inserted into the thickest part of the thigh, to ensure that all
the bacteria have been killed. To be safe the chicken should be cooked to an
internal temperature of 85ºC to 90ºC, for thigh meat, the thickest part of the
chicken.
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 28 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.2-1

Supply the correct answer. Write your answers on your answer sheet

1. The most acceptable way to maintain quality of poultry, meat or fish

is by__________________.
2. To freeze games, it is advisable to remove excess fat because it
becomes ____________ very rapidly.
3. It is necessary to ___________ the items stored in the freezer.
4. Frozen ground poultry should be used within ________.
5. Fryers and broilers are kept frozen for at least _______________.
6. The temperature level of the freezer should be ________ or lower to
prevent spoilage.
7. The best advisable way to defrost frozen item is in the _____________.
8. To defrost in water, it is advisable to __________ the water every 30
minutes along the process.
9. Fresh poultry to be stored in the freezer should have ________________
grade.
10. Always keep ____ foods above 140ºF or 60ºC, and ______ foods
below 40ºF or 4ºC.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 29 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.2-1

1. Freezing
2. Rancid
3. Label
4. 3 months
5. 1 month
6. 400F
7. Refrigerator
8. Change
9. High quality
10. Hot - cold

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 30 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.2-2
HANDLING CHICKEN SAFELY

Learning Objective: After reading this information sheet, you must be able to
handle and keep poultry and game efficiently and
hygienically to minimize food spoilage and contamination.

Fresh Chicken
Chicken is kept cold during distribution in retail stores to prevent the
growth of bacteria and to increase the shelf life. Chicken should feel cold to
touch when purchased. Select fresh just before checking out at the register. Put
packages of chicken in disposable plastic bags to contain any leakage which
could cross contaminate other foods.
Place chicken immediately in the fridge that maintain 40 0F and use
within 1-2 days.
Chicken may be frozen in its original package. If freezing longer than two
months, cover wrap with porous store plastic package with airtight heavy duty
foil, plastic wrap or freezer paper or place them in a freezer bag.
Proper wrapping prevents “freezer burns” which appears as grayish-
brown leathery spots and is caused by air reaching the surface of the food. Cut
freezer burned portions away either before or after cooking the chicken. Heavy
freezer burned products should be discarded for they might be too dry or
tasteless.

Ready-Prepared chicken
When purchasing fully cooked rotisserie or fast food chicken, be sure
that it is hot at time of purchase. Use it within two hours or cut it into several
serving pieces and refrigerate in shallow, covered container. Consume within 3-
4 days, either cold or reheated to 165-0F (hot and steaming). It is safe to freeze
ready-prepared chicken. For best quality, flavor and texture, use within 4
moths.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 31 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.2-2
True or False: Write true if the statement is correct and false if it is wrong.

1. Chicken may be frozen in its original package.

2. Freezer burns do not in any case affect the quality and palatability of
the poultry.
3. Fresh chicken should feel cold to touch when purchased.
4. Cooked poultry must be hot at time of purchase and must be
consumed in within 2 hours..
5. It is not safe to freeze ready prepared poultry.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 32 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.2-2

1. True
2. False
3. True
4. True
5. False

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 33 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 LEARNING OUTCOME SUMMARY

PREPARE COOK AND PRESENT POULTRY

LEARNING OUTCOME 3
AND GAME
CONTENTS:
1. Methods of poultry cookery
2. Poultry preparation
 Marinating
 Brining
 Basting
 Deboning
-whole chicken
-thigh
-breast
 trussing
 marinating
 Barding
PERFORMANCE CRITERIA
1. Prepare poultry and game based on its enterprise poultry and game
preparation techniques.
2. Cook poultry and game according to enterprise standard recipes and
appropriate cookery methods.
3. Prepare variety of poultry and game dishes according to standard and
enterprise recipes.
4. Serve poultry and game in accordance with enterprise standard
including carving, slicing or leaving whole.
5. Present poultry and game using suitable sauces, garnishes and
accompaniments.
CONDITION: The trainees must be provided with the following:
Equipment and tools:
Stove, range
Salamander
Steamer
Pressure cookers

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 34 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 Refrigerator/chiller
Blender
Microwave ovens
Food processor
Set of Knives
Spatula
Mixing bowls
Measuring cups
Measuring spoons
Mixing spoon
Rubber scraper
Sieve
Double boiler
Sauce pans
Microwavable cups with lids
Packaging materials
Serving plates
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and Materials:
Selection of poultry and game
Selection of vegetables
Selection of spices, condiments and seasonings
Selection of garnishing materials
Learning Materials:
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 35 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
  Direct observation of the candidate while preparing, cooking and
presenting poultry and game.
 Written and oral questions to test candidate’s knowledge on
appropriate cooking methods for various commodities and safety
issues.
 Review of portfolios of evidence and third party workplace reports
of on-the-job performance by the candidate

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 36 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 LEARNING EXPERIENCES

LO 3. PREPARE COOK AND PRESENT POULTRY AND GAME

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet on the Method of Information Sheet10.3-1

Poultry Cookery
2. Answer Self Check 10.3-1 Compare your answers to the
Answer Key 10.3-1
3. Poultry Preparations Task Sheet 10.1-1 to 5
How to disjoint chicken Performance Criteria
How to debone whole chicken
How to debone chicken thigh
How to debone chicken breast
How to truss chicken
4. Read information sheet on Poultry Compare you answers to the
Preparation - Marinating Answer Key 10.1-2
5. Perform Task sheet on Marinating Task Sheet10.1-6
Chicken
6. Answer Self Check 10.3-2 Compare you answers to the
answer key10.3 - 2
7. Perform Job sheet on Preparation of JobSheet 10.3-1 to 3
Poultry Dishes Performance Criteris

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 37 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.3-1
METHODS OF POULTRY COOKERY

Learning Objective: After reading this information sheet, you must be able
to identify the different methods of cooking poultry and
games

Poultry is cooked to improve its palatability and tenderness and to

destroy harmful bacteria and parasites present. Poultry should always be
cooked thoroughly. It may be cooked by dry heat or moist heat methods. Most
poultry is cooked well done, except for few varieties such as duck. Small birds,
including squab are best cooked at high temperature to speed cooking and
reduce drying out.

Dry heat methods

1. Barbecuing – poultry can be barbecued on a grill, over hot coals or in
an oven. Chicken is popular barbecue item. Poultry should be cooked
at least 6 inches from the heat. Thick parts or those basted with a
sauce high in sugar should be placed 10 inches higher or more from
the heat.
2. Broiling – chicken commonly broiled are made flat as possible for an
even cooking. Before broiling, chicken can be dipped in oil, paprika,
salt and pepper or any other spices as desired.
3. Frying – Poultry can be fried in shallow or deep fat. Pan-frying or
sautéing is done in about ¼ cup of fat. It can be dipped in batter,
roiled in flour or bread crumbs.
4. Roasting – smaller birds may have to be trussed before roasting.
Brush fat on the inside and out, add seasonings. Pans should be full
but birds should not touch one another. Large poultry may be cooked
at reduced temperature for extended periods of time.

Moist heat methods

For poultry cuts of lower grade or tend to be tougher due to the cut,
moist heat is the preferred method of cooking used. Cooking by this method
requires lower temperatures (just above 200 0F) and much longer coking time.
Braising and pot roasting are both moist heat cooking methods where meat is
cooked in close container with added water. Seasonings, sauces and others
may be added during cooking to enhance the flavor and texture of the final
product. Moist heat cooking is best recommended for stewing purposes.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 38 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 Microwaving
Microwaving is an extremely rapid method of cooking. The use of lower
power is recommended for more uniform cooking especially for larger meat
cuts. Less tender cuts of meat are not recommended for microwaving as it does
not tenderize the meat as slower cooking methods do. Meats which are suitable
for microwave cooking are:
 Processed meats such as hot dogs, bacon and meat loaves
 Pre-cooked items
 Some boneless meat cuts

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 39 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.3-1

1. The two methods of cooking poultry are _______________ and

_________________
2. It is a rapid method of cooking
3. To barbeque poultry, the meat should be placed _______ inches above
the heat.
4. Thick poultry parts basted with sauce high in sugar should be placed
___________inches or more from the heat to prevent scorching.
5. Moist heat method is best recommended for ____________ purposes.
6. – 8. List 3 dry heat cooking methods.
7. – 10. List 2moist heat cooking methods

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 40 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.3-1

1. Dry heat method and Moist heat method

2. Microwaving
3. 6
4. 10
5. Stewing
6. - broiling
- Roasting
- Barbecuing
- Frying
- Baking
7. –Stewing
- Boiling
- Braising

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 41 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET 10.3-1
POULTRY PREPARATIONS

Performance Objective: Given the necessary tools and materials, you must
be able to perform how to disjoint a chicken for
cooking as per enterprise standard.

How to Disjoint a Whole Chicken

This is a basic method for cutting up and disjointing a whole chicken
with the least amount of waste.

Procedure: 1.  Remove the legs

Place the chicken breast side up on a solid
cutting board. Pull one leg away from the body
and cut through the skin between the body
and both sides of the thigh.

Bend the whole leg firmly away from the body

until the ball of the thighbone pops from the
hip socket.  Cut between the ball and the
socket to separate the leg. Repeat with the
other leg.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 42 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 2.  Divide The Legs
Place the chicken leg skin side down on the
cutting board. 

Cut down firmly through the joint between the

drumstick and the thigh.
 

3. Remove The Wings

With chicken on its back, remove wing by
cutting inside of wing just over joint.   Pull
wing away from body and cut from down
through the skin and the joint. Repeat with
the other wing.
 

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 43 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
  

4.  Cut Carcass in Half 

Cut through the cavity of the bird from the tail
end and slice through the thin area around
the shoulder joint.  Cut parallel to the
backbone and slice the bones of the rib cage. 
Repeat on the opposite side of the backbone.
s 

5.  Remove The Breast

Pull apart the breast and the back.  Cut down
through the shoulder bones to detach the
breast from the back.  Cut the back into two
pieces by cutting across the backbone where
the ribs end.
 

 6.  Cut Breast In Half

You may leave the breast whole if your recipe
requires. To cut in half, use a strong, steady
pressure and cut downward along the length
of the breastbone to separate the breast into
two pieces.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 44 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET10.3-1
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Cut the chicken correctly?
6. Adapt appropriate packaging
procedure?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 45 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET 10.3-2
POULTRY PREPARATIONS

Performance Objective: Given the necessary tools and materials , you must be
able to debone a whole chicken for cooking as per
enterprise standard.

How to Debone a Whole Chicken

Things you’ll need:
 Sharp kitchen knife
 Meat cutting board
 Disposable gloves
 A raw whole chicken

Procedure:

1. Wear disposable gloves (optional). Unwrap the chicken in the sink or

in a large container, so the juices will not be flowing and spattering
everywhere. Take out the giblets (i.e. neck, heart, gizzard, liver,...etc, if
any) from the cavity. You can discard the organs or save for stock,
chicken soup and chicken dishes.
2. Wash the chicken in the sink under running water. Pay attention on
cleaning the crevices (e.g. between the wing joints), and flush clean
the cavity. Wash until the juices run clear (no pink water). Dry
chicken with paper towel.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 46 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 3. Decide to skin or not. Skinning is easy. Make small cuts on the skin
and just pull it off from the chicken. At this point, you can trim excess
fat between the skin and meat, as well.
4. Deal with the wings first. Flip the chicken over, breast side down on
the cutting board. Feel with your finger of the joint of the wing that is
attached to the body. Knife through the joint of soft for a clean cut.
After separating the wing from the body, leave it like it is, or cut up
the wings into smaller pieces. Use scissors to cut off the wing tips.

Optional: Slice through the muscle and pull the bones out.

5. Work on the thighs and legs. Pull the legs and thighs away from the
chicken. Bend up, apply twisting motion on the joints where the
thighs meet the body. You will hear a "snap" when the bones are
separated from the body. Cut the joint between leg and thigh to
separate.

Make a parallel cut on the leg, pull the meat off using the cut. You will
engage some tendons (which are tough), just cut them off and discard.
Do the same with the thighs, some scraping may be needed with your
knife to get all the meat off the thigh bones.

6. Get the white meat (breast meat). Locate and feel for the keel bone
which bone runs along the length of the chicken in the center,
between the breasts, with the rib bones running down the sides, it
sure looks like a keel, doesn't it? At the end towards the top is the
neck bone.

Start cutting from the "end" alongside the keel bone, make the cut
deep until you feel the bone. When you reach the neckbone, make a
slit on the meat on the sides of the bone and pull the meat off.

Make sure your knife is against the ribs, cut and scrape the rib meat.
You may need to pull off some individual rib bones.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 47 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 7. Reach for the tenderloin. Flip the breast over to expose the tenderloin.
Pull the meat off the top part of the triangular bone, it has a whitish
tab tendon piece in the center, the meat should come off easily. There
you have it -- a whole deboned chicken.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 48 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET10.3-2
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Debone the chicken correctly?
6. Adapt appropriate packaging
procedure?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 49 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET 10.3-3
POULTRY PREPARATIONS

Performance Objective: Given the necessary tools and materials , you must be
able to debone a chicken thigh for cooking as per
enterprise standard.

How to Debone a Chicken Thigh

Deboning a chicken thigh is a useful cooking technique. Bone in chicken
is typically less expensive than boneless chicken. Cooking boneless chicken
takes less cooking time as well.
You’ll need:
Chicken thigh
8-inch utility knife
Kitchen scissors
Plastic cutting board
Procedure:
1. Place a chicken thigh onto the cutting board so that the bony side is
facing up and the smooth, meaty side is facing down.
2. Insert the tip of the knife into the thigh at the bone until you feel the
resistance of the bone against the knife. Make a slice with the knife
along the entire length of the bone. Remove the knife.
3. Stick your fingers into the cut made in step 2 and tug on the bone to
loosen it from the thigh. Pull the bone up and away from the thigh as
much as possible and then use the kitchen scissors to cut away the
chicken membranes from under the bone.
4. Continue snipping away the cartilage and membranes as necessary to
completely separate the bone from the chicken thigh. Remove the
bone and discard it.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 50 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET 10.3-3
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Debone chicken thigh properly?
6. Adapt appropriate packaging
procedure?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 51 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET 10.3-4
POULTRY PREPARATIONS

Performance Objective: Given the necessary tools and materials, you must be
able to debone a chicken breast for cooking as per
enterprise standard.

How to Debone a Chicken Breast

Things you’ll need:
 Poultry or kitchen shears
 Cutting board
 Chef's knife
 Boning or paring knife

Procedure:

1. Separate the two breast halves at the center of the breastbone with
poultry or kitchen shears.
2. Place the chicken breast right side down on a clean cutting board.
Slide the blade of a chef's knife at a slight angle along the flat part of
the breastbone. Make shallow, sweeping cuts under the bone.
3. Continue working the knife in the same manner under the flat part of
the breastbone, and then under the curved rib bones towards the
outer edge of the chicken breast until the rib bones are cut free.
4. Feel for a short bone, which is half of the wishbone, along the top edge
of the breast. Expose the tip of the wishbone with the knife. Hold the
tip of the bone and pull up while separating the meat from the rest of
the bone.
5. Cut the wishbone free from the joints and cartilage using kitchen
shears. Search for any other small bone or cartilage remnants and
remove with sheers and a boning or paring knife.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 52 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET10.3-4

PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Debone chicken breast correctly?
6. Adapt appropriate packaging
procedure?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 53 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET 10.3-5
POULTRY PREPARATIONS

Performance Objective: Given the necessary tools and materials, you must be
able to truss chicken for cooking as per enterprise
standard.

Trussing a chicken is an important step in preparing a roasted

chicken. Trussing involves tying the chicken snugly with kitchen twine so that
the wings and legs stay close to the body. This makes the chicken more
compact which helps it cook evenly. Trussing a chicken also helps prevent the
tips of the wings and legs from burning, and makes the cooked chicken look
more attractive when you serve it.

How to truss a chicken

You need:
1 whole dressed chicken
Chicken twines
Kitchen shears
Utility tray

Procedure:

1. Start with One Chicken and

Three Feet of Twine

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 54 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 2. Position the Chicken
To begin with, position the
chicken breast-side-up with the legs
facing you. Place the center of the
twine directly beneath the tailbone of
the chicken with the ends extending
left and right

3. Criss-Cross the Twine around

the Legs
Lift the twine, loop each end
around the legs as shown and then
reverse the twine to make a cross.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 55 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 4. Pull the Twine Tight
Pull tightly on both ends of the
twine so that the legs come together

5. Flip the Chicken Over

This is the only really tricky bit.
Pull the ends of the twine forward
(away from you), loop it around the
front of the chicken and over the
wings. Then, flip the chicken upside
down so that the neck is now facing
you, keeping the twine pulled tight

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 56 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 6. Secure the Twine and Tie a
Knot
Now you can just tie a knot so
that the twine stays secured
underneath the neck bone

7. The Final Trussed Chicken

Trim any excess twine and flip
the chicken onto its back again. Here
you see what the chicken looks like
when it's been properly trussed

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 57 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 TASK SHEET10.3-5
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Follow the trussing technique
correctly?
6. Adapt appropriate packaging
procedure?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 58 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.3-2
BARDING POLTRY

Learning Objective: After reading this information sheet, you must be able to
bard poultry as per menu requirement.

How to Bard Poultry and Game

The term "barding" must not be confused with the more difficult process
of larding, though for both bacon is used.
To bard a bird is to tie over the breast a thin slice of raw fat bacon, in
which a few slits have been made to prevent it from curling up when heated.
The slice should be large enough to entirely cover the breast, and it
should be kept in place with two pieces of string, as shown in the illustration.
About five or ten minutes before the cooking is completed, the bacon must be
removed so as to allow the breast to be well browned.

How to Lard
A guinea fowl, for instance, is apt to be very dry, even when it has been
well basted; lard it, and this tendency is overcome.

A larding needle threaded with a lardoon by larding very lean meat,

poultry, and game, it greatly adds to the flavor and also the nutritive value.
Larding may be done with either bacon, ham, tongue, or truffles. Bacon,
however, is most generally used. For this purpose it must be firm and free from
lean. It is, therefore, most economical to buy the bacon sold expressly for this
purpose. It is called "larding bacon,"

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 59 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 The needle with which the strip of bacon is drawn through the meat is
called a "larding needle." The bacon has to be cut up into strips, and these are
called "lar-doons." These lardoons are inserted into the top of the larding
needle. They must vary in length and thickness according to what is to be
larded; for instance, lardoons intended for a guinea fowl must be longer and
thicker than those which would be used to lard small fillets of beef or
grenadines of veal.

Lardoons
Great care is required when cutting the lardoons, as they should all be of
the same length and thickness - they should be smaller than the needle; those
cut about two inches long and an eighth of an inch thick are a very useful size.
Having cut the bacon into slices an eighth of an inch thick, cut off the
rind, then cut the slices into strips lengthways. A line will be seen running
along each slice, and if the lardoons were cut across this line, the top of each
would break off.

Showing where the needle is to be put in and drawn out of a fillet of beef
or a veal cutlet

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 60 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 SELF- CHECK 10.3-2

Identify the following:

1. To treat with a solution of water and salt.

2. It reduces moisture loss during cooking
3. It causes meat tissues to breakdown and tenderizes it.
4. It is a savory acidic sauce in which a food is soaked to enrich its flavor
or to tenderize it.
5. To steep meat items in a marinade.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 61 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 ANSWER SHEET 10.3-2

1. BRINING
2. SALT
3. ACID
4. MARINADE
5. MARINATING

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 62 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 INFORMATION SHEET 10.3-3
POULTRY PREPARATIONS – MARINATING

Learning Objective: After reading this information sheet, you must be able
to prepare poultry by marinating, brining and basting
as required in the menu.

People are always on the lookout for new and interesting ways to prepare
old standards like chicken and turkey. Several methods have become popular
which involve the use of liquid to change or improve the flavor, taste,
tenderness or texture of poultry. Various liquids can be added to poultry by
many different methods such as injection, marinating, brining or basting.
1. Marinating – is to steep food in a marinade. A marinade is a savory
acidic sauce in which a food is soaked to enrich its flavor or to
tenderize it.

Marinade consists of cooking oil, an acid (vinegar, lemon juice, and wine)
and spices. As the food stands in the mixture, the acid and the oil impart the
savory flavors of the spices to the food. The acid also has tenderizing action.
The acid in marinade causes the poultry tissue to breakdown. This has a
tenderizing effect. The breakdown of the tissue also causes the poultry to hold
more liquid, making it juicer. Too much vinegar or hot sauce in a marinade can
have the opposite effect, causing the meat to be stringy and tough.
Tips:
 Before you marinate the poultry, trim so that its ready to be
cooked.
 Remove the skin if you intend not to use it. Although leaving the
skin on will protect the meat during cooking, it will also prevent the
marinade from reaching the meat.
 Prepare your marinade according to recipe. While you do so, check
whether the recipe contains an acid, salt, alcohol. All these
ingredients will shorten the time food will marinate.
 Use small pieces of meat if the marinate contains any of these. For
example, pound chicken breast flat before marinating. Smaller
pieces allow more marinade to soak in a shorter amount of time.
 Place poultry and marinade in a non reactive container, cover.
Never use aluminum or cast iron to marinate. Glass or ceramic
works well, but the best is a sealable plastic bag. These can be

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 63 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 turned to allow the marinade to cover all the surfaces and can be
discarded after use.
 Place the container in the refrigerator, on the bottom so that any
drips don’t contaminate other foods. Never marinate poultry un
refrigerated.
 Discard the marinade when ready to cook. Never, under any
circumstance, should you reuse a poultry marinade.
2. Brining – means to treat with strong solution of water and salt. A
sweetener such as sugar, molasses, honey or corn syrup may be
added to the solution for flavor and improve browning.
The salt has two effects on the poultry meat. It dissolves protein in
muscles, and the salt and protein reduce moisture loss during cooking. This
makes the meat juicer, more tender, and improves the flavor. The low levels of
salt enhance the other natural flavors or poultry.
3. Basting – is to moisten meat or other food while cooking. Melted
butter or other fat, meat drippings such as a stock is spooned or
brushed on food as it cooks to moisten it.
Safe Preparation
1. Marinating. Whole poultry or poultry parts may be marinated by
completely immersing the poultry in marinade. To help infuse the
marinade into the poultry, you may use a fork to make random holes
in the meat. A needle like injector may also be used.
Poultry can be refrigerated for up to 2 days in a marinade. For easy clean
up, use food grade plastic bags for marinating and discard the bags after
marinating. Food grade plastic, stainless steel or glass containers may be used
to marinate food. Cover the poultry while marinating in the fridge. Don’t use
marinade from raw poultry as sauce unless it is boiled first to destroy bacteria.
2. Brining – to prepare brine solution for poultry, add ¾ c salt to 1 gallon
of water, or 3 T of salt per quart of water. For best flavor, use sodium
chloride (table salt). Add sweetener if desired. Place brining solution in
food grade plastic bag, stainless steel, glass containers. Totally
submerge poultry in solution and store covered in the fridge. For best
results, refrigerate at least overnight. Poultry may be left in the
refrigerator up to 2 days after thawed or purchased fresh. Remove
poultry from brine. Discard brine after use. If stuffing poultry, brine
the poultry first. Cook immediately after stuffing.
3. Basting – in basting poultry, remember that each time the oven door
is opened, the oven temperature is lowered and additional cooking
time may be needed. Always use clean utensils to avoid cross
contamination.
TASK SHEET 10.3-6
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 64 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 POULTRY PREPARATIONS- MARINATING

Performance Objective: Given the necessary tools and materials, you must be
able to marinate chicken for cooking as per enterprise
standard.
Tools and Materials:
Sealable plastic bags (Ziploc)
Appropriate container
Measuring cup and spoons
Knife
Cutting board
Mixing bowl
Spoon
Tong
How to marinate Chicken
Ingredients Procedure
2 chicken breast 1. MEP
60 ml lemon juice 2. Prepare the marinade.
60 ml orange juice In a bowl, put lemon juice, orange
juice, mustard, soy sauce, coriander
1 clove garlic, minced
and the pepper flakes and briefly
1 T whole grain mustard combine.
1 T soy sauce 3. Marinate the chicken
! T coriander, crushed Place the chicken into the bag and
Pepper flakes pour the marinade. Remove as
much air as possible from the bag
and seal it. Make sure that the
chicken is well coated. Massage the
meat. Fold the bag in half.
4. Refrigerate
Place into the refrigerator for a
minimum of 4 hours to 2 days to
ensure the chicken is infused with
all of the flavors

TASK SHEET10.3-6
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 65 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Follow the MARINATING technique
correctly?
6. Adapt appropriate packaging
procedure?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 66 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET 10.3-1
HOW TO ROAST CHICKEN

Performance Objective: Given the necessary tools and materials, you must be
able to roast chicken as per enterprise standard.

How to Roast Chicken with Lemons and Garlic

Things you’ll need:

 2-3 lb Chicken
 2 lemons
 8 Cloves of Garlic
 2 Tsp Oregano
 2 Tsp Herbs de Provence
 2 oz Butter
 Salt & Lemon Pepper

Procedure:

Pre-heat the oven to 475

degrees.

Prepare a compound
butter by mixing together the
butter, the juice from one of the
lemons, 1tsp of the oregano, 1
tsp of the herbes de Provence
and two of the garlic cloves
chopped finely.

Spreading the compound

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 67 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 butter.
Remove the giblets from
the chicken and review my
article on
"How to Make Turkey Gravy
using a Mirepoix".
Rinse the chicken under cold
running water and pat dry with
paper towels.
Using a long handled dessert
spoon and your fingers, make a
pocket under the skin and
spread the butter over the
breast and as far back as you
can go.

Stuffing the cavity.

Cut up the other lemon
into quarters. Mix together with
the remaining cloves of garlic,
peel still on.
Season the chicken inside with
salt and lemon pepper.
Stuff the lemon and garlic mix
inside the cavity.

Truss
Close the skin on top of
the bird and truss.
Lay a 24 inch piece of string
under the legs, bring up and
wrap around each leg, pull
together and bring the string
around the side of the chicken
across the thigh. Turn the
chicken over and tie the string
underneath

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 68 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 5 Ready for the oven.
Lay the chicken on a bed
of vegetables, onions, carrots,
celery and a bay leaf. A
"Mirepoix".
Add the lemon used for juicing
cut into pieces.
Brush the chicken liberally with
cooking oil, I prefer Canola oil.
Season with the remaining
herbs, salt and lemon pepper

Baste every 20 minutes.

Roast at 475 degrees for
30 minutes, turn the oven
temperature down to 325
degrees and roast until an
internal temperature of 165
degrees is reached.
Baste the chicken every 20
minutes for a more juicy bird.
Allow the chicken to rest for 15
minutes before carving to
redistribute the juices.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 69 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET10.3-1
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Prepare ingredients and flavoring
agents as per recipe requirements?
6. Follow the procedure correctly?
7. Plate and present the product with
appropriate garnishing?
8. Follow workplace safety and hygiene
procedures?
9. Coordinate end of service procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 70 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET 10.3-2
BREADED CHICKEN FILLET

Performance Objective: Given the necessary tools and materials, you must be
able to prepare, cook and present an appetizing
breaded chicken fillet as per enterprise standard

You ‘ll need:

 Range top
 Deep skillet
 Bowls
 Tongs
 Measuring cup and spoon
 Weighing scale

Ingredients Procedure

500 g chicken breast, fillet 1. Prepare the marinade.

1 ½ c bread crumbs 2. Marinate the chicken fillet.
1 c flour 3. Prepare breading mix
2 pcs eggs, slightly beaten ( anglaise)
2 T lemon juice 4. Bread the chicken fillet. First
2 T garlic, minced dredge fillets with flour, dip in
1 t black pepper, ground egg and coat with bread
crumbs.
½ T salt
Oil for frying 5. Heat oil to desired
temperature.
6. Fry the breaded fillet until
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 71 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 golden brown.
7. Drain excess oil.
8. Serve with appropriate
garnishing.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 72 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET 10.3-2
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of dressed poultry?
5. Cut chicken breast fillet correctly?
6. Fry the fillet golden brown
7. Plate and present the dish with
appropriate garnish?
8. Follow correct breading procedure?
9. Follow workplace safety and hygiene
procedures?
10. Coordinate end of service
procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 73 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET 10.3-3
CHICKEN CORDON BLEU

Performance Criteria: Given the necessary tool, materials and supplies, you
should be able to prepare, cook and serve an appetizing Chicken Cordon
Bleu

You’ll need:
 6 boneless, skinless chicken breasts
 6 slices thinly sliced ham
 9 slices cheese
 salt
 pepper
 dry breadcrumbs
 casserole dish
 toothpicks
 waxed or parchment paper
 meat hammer

Procedure:
1. Cover your counter or tabletop with waxed paper or parchment paper.
Place a boneless, skinless chicken breasts in the center of the paper
and pound it with the meat hammer until it's approximately 1/2 to 1
inch thick. The thinner you can make the breasts, the better, though
if the meat starts to rip you will have to stop pounding it. Repeat this
process with all of the chicken breasts.
2. Season both sides of the thin chicken breasts with salt and pepper
and place them so the ragged side (the one that has been pounded) is
Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 74 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 facing upward.
3. Place a thin slice of ham on each chicken breast and cover each slice
of ham with a slice of cheese
4. Start at one end of each chicken breast and roll it up slowly so that
the ham and cheese are inside the chicken. Alternatively you can
simply fold the chicken breast in half.
5. Secure the rolled meat with a toothpick and line the breasts up in a
slightly-oiled casserole dish. Sprinkle each breast with dry
breadcrumbs.
6. Cook the dish in a 375 degree F oven. About 5 minutes into the
cooking time, check to see whether the rolls can maintain their shape
without the assistance of the toothpicks. If so, remove them so the
toothpicks won't scorch. If not, check again in a few minutes.
7. Let the meat cook for 20 minutes or until the chicken is cooked all the
way through. Remove the dish from the oven and cover each chicken
breast with 1/2 a slice of cheese.
8. Return the Chicken Cordon Bleu to the oven and cook until the top
layer of cheese is bubbling.

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 75 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 JOB SHEET 10.3-3
PERFORMANCE CRITERIA

DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and assemble necessary tools
and equipment to use?
3. Identify and select ingredients as per
recipe requirement?
4. Select good quality of chicken breast?
5. Debone the chicken correctly?
6. Prepare ingredients and flavoring
agents as per recipe requirement
7. Follow the procedure correctly
8. Use the appropriate cooking method?
9. Plate and present the dish with
appropriate garnish?
10. Follow workplace safety and hygiene
procedures?
11. Coordinate end of service
procedures?

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 76 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00
 CULINARY TERMS

Amino acid Organic acids found in proteins

Bake To cook in an oven. Covered or uncovered

container may be used. When applied to meat in
uncovered containers it is generally called
roasting.

Barbecue To roast slowly on a gridiron, spit, over coals or

under free flame or even electric unit, usually
basting with a highly seasoned sauce.

Baste To moisten meat or other foods while cooking to

add flavor and prevent drying of the surface. The
liquids are usually melted fat, meat drippings,
fruit juice or sauce.

Blend To mix two or more ingredients

Boil To cook in water or liquid which bubbles rise

continually and break on the surface

Braise To cook slowly in a covered utensil in a small

amount of liquid.

Bread To dredge with flour or coat with bread crumbs

Broil To cook by direct heat

Fillet Flat slices of poultry meat particularly breast

Fricassee To cook by braising, usually applied to fowl,

rabbit, or veal cut into pieces

Fry To cook in fat

Sauté or pan fry – cooking in small amount of fat
Deep fat fry – cooking in enough amount of fat

Lard To insert strips of fat called lardoon into the meat

to give flavor and prevent surface drying.

Marinate To let food stand in a marinade – oil-acid mixture

Thaw Liquefy, defrost

Document No.
Date Compiled:
COOKERY NC II Oct 2010 Issued by:
Page 77 of 77
Preparing KIT-
Poultry and Compiled by:
KNVS-KIT TESDA
-QMS Game Dishes Ferines P.
Revision #
Cristobal
00