San Isidro College

INTEGRATED BASIC EDUCATION

City of Malaybalay
TLE 10
3rd Quarter
School Year 2022-2023
Name of the Learner: ___________________________________Grade and Section:
_____________________
Address: _________________________________________________Date: ________________________________
Activity Sheet
PREPARE POULTRY AND GAME DISHES
A. Objectives
1. Perform mise‘ en place;
2. Cook poultry and game dishes;
3. Plate/present and evaluate poultry and game bird dishes; and
4. Store poultry and game bird
B. Detailed instructions
1. Read and understand the topic background and information given.
2. Write all your answers on a separate sheets of paper
3. Use only black or blue ball pen
4. Submit ONLY your answers
C. Background Information

Poultry consumption in the Philippines has increased remarkably in the last

decade. This is evident in the popularity of chicken dishes in restaurants all over the
country.
Poultry refers to several kinds of fowl that are used as food and the term
includes chicken, turkey, duck, pigeon, and quail. These are usually domesticated
raised mainly for meat and/or eggs. Birds such as smites that are hunted for food
are games.

CLASSIFICATION OF POULTRY AND GAMES

Bird Uses

Chicken Meat, eggs

Duck Meat, eggs feathers
Turkey Meat
Goose Quail Meat, feather, eggs
Pigeon Meat, eggs
Guinea fowl Meat
Wild duck Meat
Pheasant Meat, feather
Meat

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.

1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks

of age, of either sex, is tender-meat with soft, pliable, smooth- textured
skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8
months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with
coarse skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually
more than 10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened
and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale
especially during the Christmas holiday
1

Other Poultry

1. Peking duck. This is a breed of duck that originated from China and is
noted for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra
tender meat.
Selecting Good Quality Poultry and Game
1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older one.
d. Small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and de-
feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, de-
feathered, and the visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. 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:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
Nutritional Value/Components of Poultry and Game
Like meat, poultry contains high quality proteins. Chicken, the most consumed
among the fowls, has 22.6% protein, 76.3% water and traces of fat, vitamins and
minerals.
Poultry meat consists of dark and white muscles. Dark muscles are those found in
parts of fowl‘s body which are always used. These are the legs, thigh, wings, neck and rib
cage. These are richer in fat, have more connective tissues, and have higher riboflavin
and myoglobin content. Most people prefer the dark meat than white meat (from the
breast) because of its juiciness and flavor. Variety meats refer to the meat of such
organs as the gizzard, heart, kidneys and liver.
 PREPARATION OF POULTRY FOR COOKING
 Slaughter and bleeding
 Scaldding
 Defeathering
 Evisceration
 Deboning
MARKET FORMS OF POULTRY
Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid
poultry which have bruises, blisters and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole poultry.
Dressed poultry
This is the most available poultry form in the market. Dressed poultry are actually
slaughtered poultry with the head, feet, blood, feathers and internal organs removed.
Good quality dressed poultry should be free from slime, off-odors and discoloration.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually
available in groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks
which have been separately packed in a single container and frozen or
chilled.

DIFFERENT CUTS OF POULTRY

Whole Chicken Halves

Whole Chickens are marketed The bird is split from front to
either fresh or frozen. back through the
backbone
and keel to produce 2 halves of
approximately equal
weight.
Breast Quarters
Halves may be further cut into which include the wing. A breast quarter,
including portions of the back, is all white meat

Breast Quarters Boneless, Skinless Thigh

Halves may be further cut into Thigh with skin and bone
which include the wing. A breast removed.
quarter, including portions of the
back, is all white meat.

Split Breast Drumsticks

A breast quarter with the Drumsticks include the
wing removed. Lower portion of the leg
 quarter(the portion
between
knee joint and the hock).

Boneless, Skinless Breast Giblets

Split breast that has been Includes heart, liver,
skinned and deboned. and neck.

8-Piece Cut
The whole bird is cut into 2 breast
halves with ribs and back portion,
2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be
packaged together and labelled as whole cut-up chicken. These are usually
sold without giblets.

Whole Chicken Wing

The whole chicken wing is an all-white meat portion composed of three
sections; the drumette, mid-section, and tip.

Wing Mid-Section
The section between the elbow and the tip, sometimes called the wing flat or
mid-joint.

Whole Chicken Leg Whole Chicken Leg

The whole chicken leg is the drumstick-thigh combination. The whole leg
differs from the leg quarter and does not contain a portion of the back.

Boneless, Skinless Leg

Whole chicken leg with skin and bone removed.

PRINCIPLES OF POULTRY COOKERY

1. The fat distribution and maturity of the fowl affect the quality of the product. Mature
birds are best cooked using moist heat. Dry heat is suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat. This temperature
range produces a more flavorful and tender product. This also minimizes nutrient loss
and shrinkage of meat.
3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be
done immediately before roasting. It is best not to fill the cavity completely as this will
prevent the poultry from being thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry should be eaten
immediately or refrigerated if not consumed. Leftover stuffing should be stored
separately to prevent contamination.
5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a
brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a
juicier and tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.

CAUSES OF FOOD SPOILAGE AND CONTAMINATION

All food should be safe and free from contamination and spoilage at all points in its journey
from its source until it reaches the consumers. However, food contamination is a serious
public health problem resulting in foodborne diseases that affect many people every year.
Hence, awareness of potential sources of food contamination is an important component of
good nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that can cause
health problems for anyone who eats it.
The common causes of food contamination and food spoilage are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth

Poultry Cookery
Poultry, like meat may be cooked by either dry or moist heat method. The choice of
method depends mainly upon the age of the bird instead of location of the part in the
carcass as in the case of meats. Fat content should also be taken into consideration.
1. Moist Heat Method
As discussed earlier in this lesson, chicken are categorized into classes. All classes of
chicken and other poultry for that matter may be cooked by moist-heat cookery. Common
Filipino dishes are tinola, sinampalukang manok, manok na pinaupo, and relyeno.

2. Dry Heat Method

The dry method is usually reserved for young tender poultry. The poultry class of
these chickens is specially termed ―broilers and fryers‖ somewhat older but still immature
birds such as capons and roasters are also suitable for roasting. They are still tender but
have more fat than the broilers or fryers.
Older birds need to be tenderized by moist cooking prior to dry heat cooking.
One point to remember in poultry cookery; moist heat cookery may be applied to all
classes and kinds of poultry but dry heat cookery is reserved for tender birds.

DEBONING CHICKEN

STEP 1: Place the chicken, breast side up, on a clean cutting

surface. Stretch out each wing flat against the board by pulling
the tip. With a boning knife, cut off the wing tip and next joint,
leaving the largest wing bone still attached.

STEP 2: At the neck, cut out the

wishbone by pulling the skin up and
out of the way and sliding the knife
along the underside of the wishbone.
Continue cutting around and under
the wishbone until it is free and can
be pulled out with your fingers.

STEP 3: Turn the bird over, and with

breast side down, cut along the
backbone from the neck to the tail.

STEP 4: With short sharp strokes of

your knife, keeping the knife close to
the bones cut the flesh and skin,
carefully using your fingers to pull the
flesh away from the carcass.

Cut through the ball-and-socket joints

connecting the wing and thigh bones
to the carcass, so that they are
separated from the carcass but still
attached to the skin. When step is
completed on both sides, meat will be
attached only along the ridge of the
breastbone. Gently (the skin tears
easily) pull to separate the breastbone
and carcass from the
flesh.

STEP 5: Cut the flesh from

the curved (saber) bone near
the wing and remove the
bone.

STEP 6: The partially-boned bird

with leg and wing bones left in, is
now ready for stuffing.

STEP 7: While holding the wing

bone from inside the bird, cut
through the tendons and scrape
the meat from the bone with the
knife. Pull out the bone, using the
knife to free it.

STEP 8: Cut off end of the leg bone

using a cleaver or thick-bladed
cook‘s knife. Note: The use of a
cook‘s knife for chopping through
chicken bone is acceptable for this
application but not recommended
for cutting through other bone.

STEP 9: Repeat step #7 to remove

the leg bone. Reposition wing and
leg
meat so skin side is out.

5
STEP 10: The whole chicken is
now completely deboned, with
 the skin intact and ready to be
stuffed, rolled, and roasted.

Now, you are ready for

Rellenong Manok Recipe
(Stuffed deboned Chicken)

Techniques in Storing Poultry

Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed.
Parts can be packed separately, ready to cook, or for easy meal preparation and
thawing.
Handling and Storage of Poultry

Poultry spoils very quickly unless it is properly handled and stored. After being brought
home from the market, it should be unwrapped as quickly as possible and wiped off
with a damp cloth. Then it should be lightly covered with waxed paper, placed in
shallow utensils and stored in a cold part of the refrigerator near the freezing unit or
ice. Cooked poultry should be cooled as quickly as possible, covered to prevent drying
and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the
freezing unit until it is thawed for cooking.
Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor

proof film, foil or paper and then frozen at -170 oC (0oF) or lower. Although there are no
abrupt changes in quality during the first few months of poultry storage, it has always
been a good practice to use these chickens first which have been in storage longest
and those with torn wrapper.
Storage Time for Poultry and Game
Refrigerat
Product Freezer ( 0oF)
or (35-
40oF)
Chicken and turkey 1 – 2 days 12 months
(Whole) Chicken (pieces) 1 – 2 days 9 months
Turkey ( pieces ) 1 – 2 days 6 months
Duck and Goose 1 – 2 days 6 months
( whole ) Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose
( whole) 1 – 2 days 6 months

Cooked poultry dishes 2 – 4 days 4 – 6 months

Canned poultry, opened 1 day NR

It is not recommended to refreeze poultry after it has been thawed. Freezing and
thawing release fluids called drip and the chances of bacterial spoilage are
increased. Water holding capacity of meat is also affected by subsequent
thawing.
When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a
 better chance to rehydrate. Immediately cook the thawed meat since bacterial
growth is rapid upon thawing. Slow thawing may be effected by placing the 1 to
2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running
tap water for ½ to 1 hour, in their original wrap In both cases. However, frozen
poultry or any other market forms of poultry should not be allowed to thaw or
soak in a bowl of water because of possible bacterial build.

6
Safety Practices in Handling and Storing Poultry and Game Products
How to Handle Chicken Safely
Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more
cases of food poisoning than any other pathogen. Fortunately, it's easy to avoid getting
sick from chicken and poultry, as long as you follow safe food handling practices.
Safe Shopping for Chicken and Poultry
During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf life
as well as to prevent bacteria growth. Packages of chicken should feel cold to the touch,
and should be among the last items you select before checking out.
Packages of chicken should be wrapped in plastic bags to prevent leakage onto other
items in your grocery cart.
Once you're home, you should immediately place your chicken in a refrigerator that
maintains a temperature of 40°F or colder, and use it within 2 days. Otherwise, it should
be frozen at 0°F.

Safe Handling of Chicken and Poultry

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry
certain bacteria. These bacteria can cause illness in large numbers.

Therefore, to avoid illness we need to limit bacteria's ability to multiply, or kill them
altogether. Limiting their ability to multiply requires making sure that food products are
not left at room temperatures — or specifically, temperatures between 40°F and 140°F
— for more than an hour.

And remember, freezing doesn't kill bacteria, either — it just makes them cold. The only
way to kill food-borne pathogens is by thoroughly cooking the food.

Another concern with respect to working with uncooked poultry is cross- contamination.
Cross-contamination can happen when raw poultry — or even just its juices — somehow
come into contact with any other food products but especially ones that are already
cooked or ones that will be eaten raw, such as salad vegetables or greens.

Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term "fresh," that indicates that it has never
been colder than 26°F. Poultry that has at any time been kept at 0°F or colder must
have a label indicating that it is "frozen" or "previously frozen," whatever the case may
be.

Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer
than 0°F can be labeled neither fresh nor frozen.

Chicken and Poultry Product Dating

Federal regulations don't require poultry products to be dated. However, most retailers will
date the chicken products that they sell.
If they do opt to date the product, regulations do require that there be a phrase signifying
whether the date is a "sell by" date or a "use before" date, and the explanation must
appear right next to the date.

Basics for Handling Food Safely

• Shopping
• Storage
• Preparation
• Thawing
• Cooking
• Serving
• Leftovers
• Refreezing

Safe steps in food handling, cooking, and storage are essential to prevent foodborne
illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every
step of food preparation, follow the four Fight BAC! ™ guidelines to keep food safe:

• Clean — Wash hands and surfaces often.

• Separate — Don't cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.
7
Shopping
• Purchase refrigerated or frozen items after selecting your non- perishables.
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food without expiration dates
Storage
• Always refrigerate perishable food within 2 hours (1 hour when the temperature is
above 90 °F).
• Check the temperature of your refrigerator and freezer with an appliance thermometer.
The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other
beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be
stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry,
fish, and most vegetables will keep 2 to 5 years — if the can remains in good condition
and has been stored in a cool, clean, and dry place. Discard cans that are dented,
leaking, bulging, or rusted.
Preparation
• Always wash hands with warm water and soap for 20 seconds before and after handling
food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other
food. After cutting raw meats, wash cutting board, utensils, and countertops with hot,
soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.
Thawing
• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and
poultry juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold
tap water. Change the water every 30 minutes. Cook immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing
Cooking
Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a minimum
internal temperature of 145 °F as measured with a food thermometer before removing
meat from the heat source. For safety and quality, allow meat to rest for at least three
minutes before carving or consuming. For reasons of personal preference, consumers
may choose to cook meat to higher temperatures.
Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food
thermometer.
Serving
• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and
warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving
trays and replace them often.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour
when the temperature is above 90 °F).
Left overs
• Discard any food left out at room temperature for more than 2 hours (1 hour if the
temperature was above 90 °F).
• Place food into shallow containers and immediately put in the refrigerator or freezer for
rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F.

Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.
If thawed by other methods, cook beforerefreezing.

8
D. Exercises/Activities
A. Multiple Choice. Read and understand the statements/questions below. Choose
the letter of the correct answer and write your answer in a separate sheets of
paper.
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and
vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
A. Glaze C. Stock
B. Sauce D. Water
2. Which of the following stocks uses veal bone as its main ingredient?
A. Brown stock C. Prawn stock
B. Ham stock D. White stock
3. What kind of stock uses fish as its main ingredient?
A. Brown stock C. Glace viande
B. Fish stock D. Ham stock
4. What stock uses chicken bone as its main ingredient?
A. Fish stock C. Prawn stock
B. Ham stock D. Chicken stock
5. Among the different types of stock, which one is most easy to prepare?
A. Brown stock C. White stock
 B. Fish stock D. Vegetable stock
6. What stock is made by boiling prawn shell?
A. Fish stock C. Prawn stock
B. Ham stock D. Vegetable stock
7. As a rule, which should not be added to the stock because it
causes saltiness?
A. MSG C. Spices
B. Salt D. Sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare
stock for their dinner, which of the following flavoring agents will
she use to give aroma to the stock?
A. Aromatic flavoring C. Ginger
B. Garlic D. Smoke
9. What makes the stock tasty and appetizing?
A. Appearance C. Ingredients
B. Color D. Smell
10. Which of the following is a clear soup?
A. Bisques C. Cream
B. Bouillon D. Puree
11. Which of the following examples is a thick soup?
A. Bisques C. Consommé
B. Bouillon D. Fruit
12. Which of the following is not a thickening agent?
A. Flour C. Rice
B. Grain D. Salt
13. Which of the four basic sauces where basic ingredient is milk is thickened
with flour enriched with butter?
A. Hollandaise sauce C. Veloute sauce
B. Savory butter D. White sauce
14. Which among the four basic sauces has a chief ingredient of chicken
broth thickened with flour and enriched with butter seasoning?
A. Hollandaise sauce C. Veloute sauce
B. Savory butter D. White sauce
15. Which of the four basic sauces has three basic ingredients like butter,
egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. White sauce
B. Savory butter D. Veloute sauce
16. Which of the four basic sauces has a basic ingredient like butter that is
creamed and blended with other ingredients to give individual flavor?
A. Hollandaise sauce C. Veloute sauce
B. Savory butter D. White sauce
17. Which of the following is not a thickening agent?
A. Dairy cream C. Flour
B. Egg D. Spice 9
18. What do you call the birds that are hunted for food?
A. Game C. Poultry
B. Livestock D. Swine
19. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
A. Chicken C. Itik
B. Goose D. Pecking duck
20. What do you call to young immature pigeon of either sex with
 extra tender meat ?
A. Duck C. Rooster
B. Fryer D. Squab
[Link] is composed of different parts. Which of the following do breast meat belong?
A. Dark meat C. Variety meat
B. Tough meat D. White meat
[Link] of the following characteristics is a good quality of a live poultry?
A. Free from pin feathers and shows no cuts
B. Has clear eye
C. Heavy and the skin is watery
D. Well-develop thighs
[Link] do you call to young chicken that is usually 9 to 12 weeks of age?
A. Fryer C. Roaster
B. Hen D. Stag
[Link] many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
[Link] do you classify the fleshy part of chicken like breast?
A. Entrails C. Viscera
B. Dark meat D. White meat
[Link] cookery, we apply different cooking methods depending on the ingredients that we
have. If you will cook a matured poultry, which of the following methods will you apply?
A. Boiling C. Roasting
B. Frying D. Stewing
[Link] cookery method is suitable for the less tender cuts?
A. Boiling C. Roasting
B. Frying D. Stewing
[Link] is the best cooking temperature for poultry?
A. High temperature C. Low to moderate temperature
B. Low temperature D. Moderate temperature
[Link] factor affects the poultry meat‘s tenderness and juiciness?
A. Age c. Cuts
B. Cookery d. Sex
[Link] of the following can be done to prevent drying when reheating?
A. Cook using sauces and gravy
B. Overcook the poultry meat
C. Remove fat before cooking
D. None of the above

B. Photo Gallery
Directions: Make a photo album of different poultry cuts and label each creatively.
C. Research Hour
Directions: Make a research on the following. Write your answer in a short bond paper.
 Market forms of poultry
 Different cuts of poultry
 Characteristics of good quality poultry
 Preparation of poultry for cooking
D. Cooking Time
Direction: Find a partner within your family members at home and perform the given chicken
recipe. Make a video while preparing and cooking. Send your video through my email
(bmariaelvie@[Link]) don’t forget to indicate the name of the activity and your
name.
 10
Italian Chicken Roll-Ups

INGREDIENTS
TOOLS AND
QUANTITY DESCRIPTION
EQUIPMENT
casserole 8 boneless skinless chicken
gas or electric stove breast halves (4 ounces each)
knife
chopping board 8 thin slices (4 ounces) ham
measuring cup
measuring spoon 4 slices cheese, halved
wooden spoon
cup seasoned bread
2/3
crumbs cup grated
1/2
cheese
.1/4
cup minced fresh
1/2
parsley cup milk

frying pan Cooking spray

Procedure
1. Preheat oven to 425°.
2. Flatten chicken to 1/4-in. thickness.
3. Place a slice of ham and half slice of provolone cheese on each piece of chicken.
4. Roll up from a short side and tuck in ends; secure with a toothpick.
5. In a shallow bowl, combine crumbs, Romano cheese and parsley.
6. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
7. Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray.
8. Bake, uncovered, 25 minutes or until meat is no longer pink.
9. Remove toothpicks. Yield: 8 servings.

E. Values Integration
 Excellent
- Students will develop creativity and critical thinking in preparing poultry dishes.

Prepared by:

Ms. Maria Elvie S. Bermeo, LPT

TLE Teacher
11