HOLY FACE OF JESUS OF LYCEUM OF SAN JOSE INC.
R & J Building Lot 6 & 8 Block 9 Mayon Avenue Amityville, San Jose Rodriguez, Rizal
SENIOR HIGH SCHOOL
COOKERY IV
(GRADE 12 – SPECIALIZED )
Mr. Jan Bener A. Quebec, LPT
Subject Teacher
LEARNING CONTENT
Spoilage and cross- contamination
Methods of cooking poultry and game birds
Nutritional value of poultry and game bird dishes
CONTENT STANDARDS
The learners demonstrate an understanding basic concepts and underlying theories
in preparing poultry and game dishes
PERFORMANCE STANDARDS
Demonstrate skills in responding to cultural food needs with variety and quality
Respond efficiently to customers’ query on foods and drinks with courtesy
LEARNING OBJECTIVES
Prepare the tools, equipment, and ingredients based on standards
prepare poultry and game birds hygienically to minimize risk of food spoilage and cross
contamination
cook various poultry and game bird dishes appropriately
LESSON 2: SPOILAGE AND CROSS- CONTAMINATION
1. Causes of Poultry Spoilage
Microbial Growth – Bacteria, molds, and yeasts that cause spoilage.
Enzymatic Reactions – Breakdown of proteins and fats leading to off-odors and discoloration.
Oxidation – Exposure to oxygen leading to rancidity and quality loss.
Improper Storage – Temperature abuse and humidity affecting freshness.
2. Signs of Spoiled Poultry
Changes in Color – From pink to gray, green, or slimy texture.
Unpleasant Odors – Sour, ammonia-like, or rotten smell.
Slimy or Sticky Texture – Indicates bacterial growth.
Excessive Drip Loss – Watery appearance from protein
breakdown.
3. Common Poultry Contaminants
Bacteria
Salmonella – Common cause of foodborne illness.
Campylobacter – A leading cause of food poisoning.
Listeria monocytogenes – Can survive refrigeration and cause serious illness.
Escherichia coli (E. coli) – Some strains cause severe food poisoning.
Viruses – Avian influenza, Newcastle disease (though these are more of a concern for birds than food
safety).
Parasites – Rare but possible, such as Toxoplasma gondii.
4. Prevention of Spoilage and Contamination
Proper Storage
Refrigeration (below 4°C or 40°F) to slow
bacterial growth.
Freezing (-18°C or 0°F) to prevent spoilage.
Avoiding cross-contamination with other
foods.
Hygienic Handling
Washing hands, cutting boards, and utensils
after handling raw poultry.
Using separate cutting boards for raw meat and
vegetables.
Cooking poultry to a safe internal temperature (75°C or 165°F).
Packaging Methods
Vacuum sealing to reduce oxygen exposure.
Modified atmosphere packaging (MAP) to extend shelf life You sent
DIFFERENT METHODS OF COOKING POULTRY:
1. Dry-Heat Cooking Methods
Roasting – Cooking poultry in an oven with dry heat to create a crispy outer layer.
Baking – Similar to roasting but at a lower temperature, often used for casseroles with poultry.
Grilling – Cooking poultry over an open flame or hot surface, giving it a smoky flavor.
Broiling – Cooking poultry under high, direct heat in an oven.
Sautéing – Cooking poultry in a small amount of oil or butter over medium-high heat.
Pan-Frying – Cooking poultry in a moderate amount of oil for a crispy texture.
Deep-Frying – Submerging poultry in hot oil for a crunchy outer layer.
2. Moist-Heat Cooking Methods
Boiling – Cooking poultry in boiling water, often used for soups and stews.
Simmering – Cooking poultry gently in liquid at a lower temperature than boiling.
Poaching – Cooking poultry in a small amount of liquid at low heat to retain moisture.
Stewing – Cooking poultry slowly in a liquid with vegetables and seasonings.
Braising – Browning poultry first, then slow-cooking it in liquid for tenderness.
Pressure Cooking – Using high-pressure steam to cook poultry quickly while keeping it moist.
3. Combination Cooking Methods
Sous Vide Cooking – Vacuum-sealing poultry and cooking it in a water bath at a precise temperature.
Slow Cooking – Cooking poultry over several hours at a low temperature in a slow cooker.
4. Factors Affecting Cooking Methods
Type of Poultry – Whole chicken, breasts, thighs, wings, duck, turkey,
ACTIVITY:
a. In short bond paper, List 10 things or ways to prevent the contamination of poultry
b. Choose 1 dry heat cooking, after you watched the video, in short bond paper list down the
step by step process
Prepared by: Approved by:
MR. JAN BENER A. QUEBEC, LPT DR. BELLA T. TOLENTINO