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COOKERY 10 Quarter 3 LAS Number 8
COOKERY 10 Quarter 3 LAS Number 8
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Cookery 10
QUARTER 3 LAS Number 8
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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.
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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.
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.
Interestingly, poultry that has been kept at temperatures colder than 26°F
but warmer than 0°F can be labeled neither fresh nor frozen.
If they do opt to date the product, regulations do require that there be a phrase signi-
fying 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
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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:
Shopping
Storage
Preparation
Always wash hands with warm water and soap for 20 seconds before and
af-ter 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.
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Thawing
Cooking
Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a mini-
mum internal temperature of 145 °F as measured with a food thermometer before
re-moving 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 prefer-
ence, consumers may choose to cook meat to higher temperatures.
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
cook-ing. If thawed by other methods, cook before refreezing.
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ACTIVITY SHEET #1
Directions: Read and understand the statements/questions below. Choose the letter
of the correct answer and write it on you’re a 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 b. sauce c. stock d. water
2. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. white stock
3. What kind of stock uses fish as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. white stock
4. What stock uses chicken bone as its main ingredient?
a. brown stock b. ham stock c. prawn stock d. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
a. brown stock b. fish stock c. white stock d. vegetable stock
6. What stock is made by boiling prawn shell?
a. fish stock b. ham stock c. prawn stock d. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
a.MSG b. salt c. spices d. sugar
8. Mrs. Dela Cruz 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 b. garlic C. ginger d, smoke
9. What makes the stock tasty and appetizing?
A.appearance b. color C. ingredients d. smell
10. Which of the following is a clear soup?
a.bisques b. bouillon C. cream d. puree
11. Which of the following examples is a thick soup?
a. bisques b. bouillon C. consommé d. fruit
12. Which of the following is NOT a thickening agent?
a.flour b. grain C. rice d. salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
a. Hollandaise sauce b. savory C. veloute sauce 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. veloute sauce
b. savory butter D. white 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
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17. Which of the following is not a thickening agent?
a. dairy cream b. egg c. flour d. spice
18. What do you call birds that are hunted for food?
a. game b. livestock c. poultry d. swine
19. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
a. goose b. itik c. goose d. pecking duck
20. What do you call to young immature pigeon of either sex
with extra tender meat is called .
A. duck C. rooster
B. fryer D. squab
21. Poultry 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
22. Which 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
23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer b. hen c. roaster d. stag
24. How many days should a whole chicken should be refrigerated?
a. 1 day b. 1 to 2 days C. 2 to 4 days d. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
a. entrails b. dark meat c. viscera d. white meat