KAALAMAN

 LESSON 2 PREPARE POULTRY AND GAME DISHES Overview This lesson deals with the selection, preparation, cooking, presentation, and storage of poultry and game in a commercial kitchen or catering operation. At the end of lesson you are expected to do the following: 1. perform mise‘ en place; 2. cook poultry and game dishes; 3. plates/present and evaluate poultry and game bird dishes; and 4. store poultry and game bird Learning Outcome 1 Perform Mise’en Place Selecting and Purchasing Poultry and Game 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 BIRDS USES Chicken Meat, eggs Duck Meat

NAME: _________________ Gr & Sec: ____________ DIRECTION: READ THE FOLLOWING SITUATIONS. CHOOSE THE LETTER OF THE CORRECT ANSWER. WRITE CAPITAL LETTERS ONLY.   1. Your Mom is prone to high blood pressure, which of the following fish is suitable for your mom because of its low fat content? A. Cod B. Salmon C. Trout D. Tuna 2. To improve your vision, which vegetable is known for its high Vitamin A content that you need to  eat?  A. Broccoli B. Carrot C. Cauliflower D. Spinach 3. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following does she  eat to give her the nutrient she needs? A. Alugbati B. Potatoes C. Lettuce D. Saluyot 4. Chef Jason wanted to make a classic plating, which of the following plating  styles is not a classic arrangement that chef Jason should avoid? The main item in the center, with vegetables distributed around it. The main item is in the cente