Está en la página 1de 8

Department of Education

Region III
City Schools Division of Meycauayan City
MEYCAUAYAN NATIONAL HIGH SCHOOL
El Camino Rd., Camalig, Meycauayan City, Bulacan
Senior High School Department
TVL –HE
COOKERY NC II

TOPIC: CHICKEN FABRICATION AND COOKING TECHNIQUES


DATE: AUGUST 2018

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the basic concepts and underlying theories in
preparing poultry and game dishes.
B. Performance The learners prepare a variety of poultry and game bird dishes.
Standards
C. Learning LO 2. Cook poultry and game bird dishes
Competencies/ 2.1 prepare poultry hygienically
Objectives 2.2 cook poultry dishes appropriately
LO3. Plate/present poultry and game bird dishes
3.1 present plated poultry dishes with appropriate sauces, garnishes and accompaniments

LC Code TLE_HECK9-12PGD-IIIf-h-26

II. CONTENT
III. LEARNING
RESOURCES
A. References Learning Manual 2 of 2 – COOKERY NC II
1. Teacher’s Guide Page 26
Pages
2. Learner’s Material Page 112-117
Pages
4. Additional Materials PowerPoint Presentation
from Learning
Resources
B. Other Learning www.youtube
Resources http://www.slideshare.net/grinsoda/lm
IV. PROCEDURES
A. Reviewing previous Let students enumerate and discuss the steps in preparing poultry before cooking.
lesson or presenting the
new lesson
B. Establishing a Ask;
purpose for the lesson Why is it important to know how to fabricate chicken?
Guide learners in knowing the step by step procedure in fabricating the chicken.
Group learners into eight.
Let the group do collaborative learning and study the step by step procedure on how to
perform fabrication. Tell them to be ready for a demonstration.
C. Discussing new Teacher will discuss the different techniques in cooking poultry dishes.
concepts and practicing
new skill #1
D. Discussing new Teacher will present a video on the different cooking techniques.
concepts and practicing Guide learners in knowing the different cooking techniques. Instruct learners to prepare
new skill #2 materials needed for the purpose of demonstration of the lesson.

E. Developing Mastery Students will perform an Activity -Demonstration on how to fabricate chicken. First 4 groups
who are ready will perform guided by the performance activity sheet while the other 4 groups
will use the information sheets and utilize the videos guided by selected group leaders.
Group Activity: Demonstration of Fabricating Chicken
Practical Application Laboratory
F. Evaluating Learning A. Formative Check
Q and A
Tasting product throughout lab time.
B. Student Participation
Direct Questioning
Kitchen Production ( hands on)
Students demonstration of the activities is graded according to the rubrics

FABRICATING CHICKEN SCORING RUBRICS

Level Achieved Performance Level


10 – Can perform the skill satisfactorily without supervision and with
Initiative and adaptability to problem situations
7 – Can perform skill satisfactorily without assistance and supervision
5 – Can perform the skill less satisfactorily but requires some
assistance and/or supervision
3 – Can perform parts of the skill satisfactorily, but requires
Considerable assistance and/or supervision

C. Have students evaluate other group’s food and critique the final product

Direction: Evaluate your Good (3) Fair (2) Poor (1)


finished products using the
score sheet. I. Product:
1. General Appearance
________ _______ ______
a. Color combination is _______ _______ ______
attractive and appealing ________ _______ ______
b. ingredients cooked just
right
c. correct consistency not
mushy/ very thick/thin
consistency

2. Palatability _______ _______ ______


A. delicious ________ _______ ______
B. tastes just right
3.Nutritive Value ________ _______ ______
A. highly nutritious
II. Procedure:
________ _______ ______
2. Use of Resources: ________ _______ ______
a. kept working table orderly _______ _______ ______
while preparing the ________ _______ ______
ingredients ________ _______ ______
b. used only the proper and ________ _______ ______
needed utensils and dishes
c. used time-saving
techniques and devices
2. Cleanliness and Sanitation
a. observed well-groomed
and properly dressed for
cooking, use clean apron, hair
nets, hand towel and pot
holders
b. observed sanitary handling
of food
3. Conservation of Nutrients

A. followed proper
preparation and cooking
procedures
SCORE: (maximum of 42 pts.)
COMMENTS:

G. Additional activities Recipe Development


for application or After the demonstration and practical application of the lesson, students will write their own
remediation recipe to apply concepts learned from the lesson.
H. Closure Muddy points?
What did you learn today?
Tomorrow’s Chef of the day have class play hangman regarding the next day’s
subject.

Annotations
This lesson consists of the basic, common and core competencies that a student must achieve.
The methods of assessment used by the teacher/trainer are direct observation, oral interview and
written test.
Principles of CBT are also applied.
- Training delivery is individualized and self-paced.
- Recognition for Prior/Current Learning(RPL)
- Training is based on work that must be performed

Mise en Place Day One


1. Set up kitchen
Cutting board
½ Hotel pan (trash/food container)
Sanitation bucket
Ice (chicken fabrication)
Knives (Chef, boning, paring)

2. Chicken fabrication
1 airline breast (frenched)
1 skinless boneless
2 thighs
2 legs (frenched)
Carcass ready for stock production

Chicken Fabrication
(Notes)

Prepared by:

GINALIE D. LORENZO
SHS -Teacher III

Checked/Observed by:

ROSALIA M. PAZ
SHS – Asst. School Principal II
Performance Activity Sheet 2.1

Steps in Fabricating Chicken


1. Cut along centre of breast bone.

2. Here you can view the cut made.

3. Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along one
side of the breast bone to the base of the chicken.

4. Separate skin that is attached to breast from leg quarter

5. With your thumb under the wing joint press upward and out to separate joint
6. With knife, cut between joint to remove and cut any skin not separated from carcass yet.

7. Cut around wing joint to remove wing.

7. Cut around leg quarter going up high towards backbone then circling down toward
other side.

8. Halfway through you will hit the joint.


9. Using your thumb push up and out to snap apart joint.

10. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg
quarter.
Information Sheet 2.2

Here are some cooking techniques offered by our Metro experts for the preparation of the different
chicken cuts.

Trussing technique

Trussing means to tie or skewer a chicken to maintain its shape during cooking. This can be done with
string or a trussing needle and thread. Not only does it keep the chicken intact, it facilitates carving once
cooked. Chicken that will be stuffed or roasted on the barbecue can be trussed simply and rapidly using
two metal skewers. The first skewer is inserted into the wing, across the neck and through the other
wing; the second is inserted into the one leg, through the body and out the other leg. Secured this way,
the chicken will keep its shape throughout cooking.

Roasted chicken
With this method, the chicken is oven-cooked at medium heat 80º C (350º F) in an open roasting pan
without any added liquid.
Choose a pan that is just slightly bigger than the chicken and place the bird on a rack or on a bed of
vegetables.
Baste the chicken often to keep the flesh moist.
During the first hour, cook the chicken for 15 to 20 minutes on one side then turn it and cook another 15 to
20 minutes for uniform browning. Turn it on its back and continue cooking until desired internal
temperature is attained.
Chicken, whole, stuffed or plain, is ready when it reaches an internal temperature of 82º C (180º F).

Grilled chicken
On the stovetop or on the barbecue, the chicken is seared rapidly over medium-high heat. The intense
heat makes the skin very crispy and gives the flesh wonderful flavour. This method is ideal for sections or
pieces of chicken.

Season or marinate chicken pieces. They can also be coated with butter.
Cook over medium high heat, turning only once midway through cooking.
Always use tongs to avoid piercing the meat.
If using the barbecue, grill chicken on a double layer of lightly-oiled foil with the cover down.
The chicken pieces are ready when they have reached an internal temperature of 77º C (170º F).

Braised chicken
Using this method, the chicken is slow cooked on low heat in a covered casserole with a little liquid and
vegetables.
Coat chicken lightly with flour.
Brown chicken pieces turning only once using tongs.
Add cold liquid, wine, beer, broth or vegetable juice.
Add garlic, fresh herbs and aromatic vegetables, shallots, carrots, leeks for more flavour.
Cover and simmer until tender
Poached chicken
With this method, chicken sections are cooked in a simmering liquid.

Place chicken in cold broth or other herb seasoned liquid.


Bring slowly to a boil and reduce heat.
Simmer (do not boil) until cooking is complete

Deep - fried chicken

What is deep fat frying? Deep fat frying is a cooking method that can be used to cook foods such as
fried chicken, French fries, and potato chips. The process involves submerging a food in extremely
hot oil until it reaches a safe minimum internal temperature. When the food is deep-fried properly, it
will be hot and crispy on the outside and cooked safely in the centre. Deep frying is very fast and,
when performed properly, destroys bacteria.

También podría gustarte