SELF-LEARNING HOME TASK (SLHT)

Subject: TLE - COOKERY Grade: 10 Quarter: 3 Week: 5__

MELC: LO3. Plate/present poultry and game bird dishes Competency Code: TLE_HECK10PGD-IIIi-27
3.1 Identify the type of service ware to be utilized in serving poultry and game bird dishes
3.2 Present plated poultry and game bird dishes with appropriate sauces, garnishes and
accompaniments
LO4. Store poultry and game bird TLE_HECK10PGD-IIIj-28
4.1 Store and maintain poultry and game bird according to standards
LO5. Evaluate the finished product TLE_HECK10PGD-IIIj-29
5.1 Rate the finished products using rubrics
A. Readings/Discussions

Portion Control for Cooked Poultry and Game

Chicken
• Meat shrinks about 25% when cooked. A quarter-pound hamburger (4 oz.) will actually
yield a 3 ounce portion after cooking. An 8 ounce steak will yield about 6 ounces of
cooked meat.
• A chicken breast is generally 3 - 4 ounces.
• A chicken thigh is usually 2 ounces, while a leg is 1 - 2 ounces.
• Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce choice (or exchange)
with that.

How to Do Control Portion Sizes – Portion Control Secrets

It’s not always what you eat, but how much you eat - It’s the size of your servings that really counts!

Portion: A “portion” is how much food you choose to eat at one time (breakfast, lunch, dinner,
or snack), whether in a restaurant, from a package, or in your own kitchen. Portions can be
bigger or smaller than the recommended food servings. There is no standard portion size and
no single right or wrong portion size.

Serving: A “serving” size is the amount of food listed (and recommended) on a product’s
Nutrition Facts (panel of packaged food) or the amount of food recommended in the Food
Guide Pyramid and the Dietary Guidelines* for Americans. Sometimes, the portion size and
serving size match; sometimes they do not. A serving is a standard amount used to help give
advice about how much to eat, or to identify how many calories and nutrients are in a food.

How to Control Portion Sizes:

Eating smaller portions of food is one of the easiest ways to cut back on calories—but it can
also be one of the most challenging, with the current trend of super-sizing. How do you know a
reasonable portion of food when you see it? Visualize the objects mentioned below when eating
out, planning a meal, or grabbing a snack.
Factors to consider in presenting/plating poultry dishes
• Types of service wares
• Plating
• Garnishing
• Sauces
• Accompaniment

Plating/ Presenting Poultry Dishes

Creative Food Presentation Techniques

 The way food is presented affects a person’s perception of how it will taste. People instinctively
reject bruised apples and browned bananas, and recognize well-marbled beef and perfectly ripe
produce. Prepared dishes work in the same manner. The perfect dish includes food that tastes as good
as it looks.
Much of the artistry of cooking comes after the food has been cooked and it is time to transfer it
from pot to plate. Here, chefs rise above cooks as they arrange the different components on a plate
like interior designers place furniture to create culinary masterpieces.
The home chef faces similar circumstances on a nightly basis. Whether you’re entertaining,
preparing a special meal or jazzing up an old favorite, these food presentation tips will set your
dishes apart from the crowd.
Plating the Food

Plating is the act of arranging the meal on the individual plate immediately before it’s
served. Presentation should look natural. It should feel as though everything that is on the
plate is meant to be should feel as though everything that is on the plate is meant to be
exactly where it is. Try to strike a balance between having enough food on the plate to convey
hospitality without overcrowding the plate—and potentially offending your guest. Try to
leave one-third of the plate empty, and plate your dish immediately before you serve it. It
goes without saying that hot food should be hot and cold food should be cold; always check
the temperature of your food before you serve it to a guest. After you have put the food on
the plate, check to see that the plate is clean. Plate edges should be especially immaculate.
Clean spills or sauces away with a moistened clean sponge or paper towel.

Decorate the Frame

If the food is the masterpiece, then the plate is its frame.

Adapt artistic framing strategies to your cooking for a quick
way to improve your food’s presentation. Buy beautiful
bowls and plates in a variety of shapes and colors. The same
bowl of soup looks dramatically different in a small Asian
ceramic cup and an oversized, shallow white French
consommé bowl.

If you’re decorating a plate that will hold hot food, be aware that by the time you’re finished
garnishing the plate, the food may not be hot. In some cases, you can garnish the plate before you
plate the food. If this is impossible, work quickly and have all of your garnishes close by.

Mix Shapes, Colors and Textures

Food is naturally beautiful. Combine foods with different shapes, colors and textures on the same
plate. Grilled filet mignon becomes even more decadent when it appears on the plate with stark
white mashed potatoes and a bright green steamed vegetable.
In this case, these different elements combine for a dish that catches the eye. If your plate will
contain multiple elements, use an odd number of dishes rather than an even number for further
interest. Grilled filet mignon with mashed potatoes and steamed asparagus looks great, but add a
stack of sliced tomatoes and the combination becomes regimented and less remarkable.
Keep in mind that sometimes the most aesthetically pleasing plate of food does not include
a garnish. For example, crème brulee features a delicate, crunchy top layer. While its appearance can
certainly be improved with a small garnish or beautiful brulee dish, the texture and color of the
caramelized sugar is beautiful enough on its own.
Garnishes

Garnishes can be as simple or intricate as you like. For a twist on the traditional parsley
sprig, use a sprig or two of an herb or spice that was used in the dish. A ham flavored with rosemary
might feature a sprig of rosemary on each plate. Spicy pad Thai can include a wedge of lemon or lime
and a dash of paprika sprinkled around the plate.
You can also garnish with small fans of fruits and vegetables like cucumber, pineapple, avocado,
citrus, kiwi or apple. Slice the fruit or vegetable into thin rounds, leaving ¼” of flesh connected on one
side to hold the rounds together. Gently spread out the slices and arrange them neatly in an arc.
Several kitchen tools are available that will help you transform nearly any fruit into an attractive
garnish for a plate.
The key to selecting a garnish is picking a garnish that will improve the dish. Garnishes add color
and continue a theme, such as a brightly colored orchid on top of passion fruit crème brulee. They can
accent a dish’s color, like chives on top of a baked potato, or a dish’s flavor.
Garnishes can provide complementary flavor, like peanuts in pad Thai, or contrasting flavor, like
a lemon wedge with seafood. An entrée’s sauce also makes a delicious garnish. Swirl it around or atop
the plate for visual and gustatory interest.
The way food looks on the plate is the most commonly ignored facet of cooking at home. Too often,
other considerations such as time, money, and food allergies push presentation out of mind. Since
most children and their families eat their main meals at home, attractive food presentation is just as
important at home as it is in a restaurant. A dish that looks good is more likely to be eaten. Even picky
kids will forego sugary cereal in favor of Mickey Mouse-shaped waffles or a plate with over easy egg
eyes, a bacon smile and potato cheeks. You can even trick your own palate into liking Brussels
sprouts, zucchini and other healthy produce with a beautiful arrangement on a dish.

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 -170oC (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.
 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 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.

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:
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to proper temperatures.
4. Chill — Refrigerate promptly.

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 before refreezing.

B. EXERCISES

EXERCISE 1. Direction: Write TRUE if the statement is correct, and FALSE if it is wrong.
_____ 1. Just like meat, fish or any animal-based food product, raw or undercooked chicken carry
certain bacteria.
_____ 2. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness.
_____3. Purchase refrigerated or frozen items before selecting your non- perishables.
_____ 4. Always wash hands with warm water and soap for 30 seconds before and after handling
food.
_____ 5. Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items
in your grocery cart.
_____ 6. These bacteria can cause illness in small numbers.
_____ 7. And remember, freezing doesn't kill bacteria, either — it just makes them cold.
_____ 8. 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.
_____ 9. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness.
_____ 10. Food may be contaminated by different microorganisms or by chemicals that can cause
health problems for anyone who eats it.

EXERCISE 2. Knowing the Basics for Handling Food Safety

Direction: Using the advance organizer below, show the 8 basics of handaling food
safety.
 BASICS FOR
HANDLING FOOD
SAFETY

EXERCISE 3.
Directions: COOKING TIME
1. Prepare and cook a Fried Chicken recipe.
2. Just choose what type of cut you will prepare.
3. List down the ingredients, tools and equipment needed and the cooking procedure.
5. Present your recipe creatively.
6. Have a focus photo on the plated chicken.
6. Ensure to document your performance and it is recorded via a video clip
presentation format for your mode of verification.

Your output will rated using the given rubric.

C. Assessment/Application/Outputs (Please refer to DepEd Order No. 31, s. 2020)

MULTIPLE CHOICE. Read the questions carefully and choose the letter of the correct answer.
Write the letter of the correct answer in your answer sheets.
1. What do you call the amount of food listed on a product’s Nutrition Facts?
a. serving b. portioning c. sanitizing d. cooking
2. It refers to how much you choose to eat at one time whether in a restaurant. From package or in
your own kitchen.
a. cooking b. portion c. serving d. sanitizing
3. What do you call the act of arranging the meal on the individual plate immediately before it’s
served?
a. presentation b. planning c. preparing d. plating
4. Which of the following is the factor to consider in presenting/plating poultry dishes?
a. types of service wares b. plating c. garnishing d. all of the above
5. If the food is the masterpiece, then the plate is its _________.
a. accessories b. base c. frame d. body
6. How many days should a whole chicken be refrigerated?
a. 1 to 2 days b. 2 to 3 days c. 3 to 4 days d. 4 to 5 days
7. What are the essentials to prevent foodborne illness?
a. safe food handling b. cooking c. storage d. all of the above
8. How to prepare chicken and poultry?
a. Always wash hands with warm water and soap for 20 seconds before and after handling food.
b. Do cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
c. Marinate meat and poultry in a covered dish in the refrigerator.
d. both A and C
9. How many hours to refrigerate perishable food?
a. 4 hours b. 3 hours c. 2 hours d. 1 hour
10. What are the guidelines to keep food safe?
a. clean – separate – cook – chill c. clean – cook – chill – separate
c. cook – chill – clean – separate d. cook – separate – chill - clean

D. Suggested Enrichment/Reinforcement Activity/ies

Direction: Write what you have learned about the topics. To rate your answer, please refer to the
rubric for scoring.

JOURNAL WRITING

Date:
Topic:

I learned that ________________________________________________________________________

______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________

I realized that ________________________________________________________________________

_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________
 Your performance will be rated using this rubric:

Reference:
TLE 10 Cookery, Learning Material pp. 313 - 325

Prepared by:

CHARLYN E. FORMENTERA
TLE 10 Cookery Teacher
 GUIDE

For the Teacher:

Advise the students to read the Reading and Discussion portion before they attempt to answer
the practice exercises. Let the students go through the parts sequentially to help them understand
the topic easily. The Key Answers are for you to answer during the checking. Don’t include it in
the printing.

For the Learner:

Read thoroughly and understand the Self-Learning Home Task from the first part to the last part.
By doing so, will help you understand better the topic. If you still have enough time, do it twice
for more understanding. You can use a dictionary, if you find it hard to comprehend the science
terms. Use a separate sheet for your answers.

For the Parent/Home Tutor:

Assist your child and make sure that he/she reads the Self-Learning Home Task from the
beginning up to end, to ensure better understanding of the concepts. Don’t feed the answers to
your child. Let him/her do it of his own.