 What are the causes of food spoilage and

contamination?
 The class will divide into 3 groups. Each
group will be given envelopes with
different colors which serves as a group
color and it contains cut out pictures
inside.This activity called as “Picture
Puzzle”. This activity will give you a hint
of what topic to be discussed.
a. Identify the methods of
cooking poultry and game birds.
b.Know the different steps in fabricating
chicken.

c. Demonstrate correctly the different steps in

fabricating chicken.
d. Appreciate the value of methods of cooking
poultry and game birds
TELL ME WHERE I BELONG……
List the following way of cooking where it belong to..
“Moist heat cooking method ,
these methods use water,
liquid or steam, to transfer
heat to food. The common
moist heat cooking poultry
method includes, poaching,
simmering boiling, braising,
stewing, post roasting and
steaming. Here in the locality
the most common moist
poultry cooking method are
“tinulang manok”
“dry heat cooking methods,
these methods Involves the
circulation of hot air or direct
Contact to fat to transfer heat.
This method of Cookery is not
applicable to all classes of
poultry The common dry heat
cooking methods includes Pan
frying, seaving, roasting,
sautéing, sweeting, Stir frying,
shallow and deep
frying,grilling, broiling Baking
and rotisserie cooking.
Step___:
Remove
Excess
Remove the innards
and any extra fat
around the opening
of the bird.
 Step _____:
Remove
Thighs and
Legs
Using a sharp knife, slice
the skin in between the
drumstick and body.
Find the joint and pop it out
of it socket with your hands.
Finish the cut to remove the
leg from the body.
Cut through the joint
between the thigh and the
leg. You can also use your
hands to pop this joint out of
its socket first.

Repeat on other side!

Step ______:
Remove the
Spine
2 More Slice down each
side of the ribs with a
sharp knife. It starts to
look like a scene from
Alien at this point.

Continue cut to remove

entirety of spine. This
Step _____:
Separate
Breasts
Place knife on
the breastbone
and apply
pressure to cut
the breast into
two halves.
Step ______
Remove and
Separate Wings
If you wish to remove the
"drumette" part of the wing, you
can do this step first, but we left it
attached to the breast. This is
optional. I've heard it referred to
as an "Airline Cut."

Finding the joints, remove the

wing and wing tip from the
breast. Use the tips in your
stock.

Cut each breast in half crosswise

to create evenly-sized pieces.
Step 6: Finis!

Now that you've

cut your chicken
into perfect pieces,
isn't it time to try
your hand at
anEasy Fried
Chicken Recipe
 Group Activity

Activity 1; Simultation.: Demonstrate on how to fabricate chicken

Activity 2:Demonstrate cooking chicken adobo through (TV Talk

Show)

Activity 3:Demonstrate cooking fried chicken ( Role Playing)

IV. EVALUATION Test 1: multiple choice test Direction: choose the letter
and write it on your ¼ sheet of paper.

1. Which of the the following poultry

dishes is moist heat method?

a. Adobong manok b. Barbecued

c. Fried chicken d. Lechon manok

 2. It is the method of cooking poultry
that uses water or liquid Or steam to
transfer heat to food

a. Dry heat cookery b. Moist and dry

heat cookery

c.Moist heat cookery d. Dry and moist

heat cookery
3. It is a term used in culinary arts for
breaking down a poultry or carcass in
cut or primal cut in service.
a. WELDINGfabrication b. Poultry fabrication

c. Dry heat cookery d. Moist heat cookery

 4. Which of the following dishes is dry
heat cookery?

a. Tinolnag manok b. Pinaupoang manok

c. Pocherong manok d. Fried chicken

5. It is the method of cooking poultry
that involves the circulation of hot air or
direct contact to fat to transfer heat.

a. Dry heat cookery b. Moist heat cookery

c. Dry and moist d. Moist and dry

heat cookery heat cookery
words: Methods of
cooking poultry and
Steps in Chicken
fabrication
VERY GOOD !!

Back
VERY GOOD PERFECT
ATTENDANCE!!

Back to question
 NO PERFECT
ATTENDANCE!

Back
TRY AGAIN!

Back
VERY GOOD
CORRECT !!

Back
 SUGGESTED RUBRIC FOR GROUP PRESENTATION

CATEGORY Exemplery Good Marginal Unaaceptable POINTS

(4) (3) (2) (1)

QUALITY OF Presentation Presentation Presentation had Presentation

INFORMATION/CO had an had a good moments where contained little to
NTENT exceptional amount of valuable no valuable
(5X) amount of material and information was information
valuable beneficial the present but as
information class whole content
and was was lacking
extremely
beneficial to
the class.
COLLABORATION 100% or 90% 80% Below 50%
3X maximum participation participation participation from
participation from the from the group the group and very
from the group and and minimal noisy
group and observe noise
observe silence
silence
TIMELINESS Early in time On time Late None
2X
TOTAL