Principles of Poultry
cookery, Causes of
Food Spoilage and
Contamination, Steps
in Fabricating
1
PRINCIPLE OF POULTRY COOKERY
[Link] 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
PRINCIPLE OF POULTRY COOKERY
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
PRINCIPLE OF POULTRY COOKERY
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
PRINCIPLE OF POULTRY COOKERY
[Link] 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
PRINCIPLE OF POULTRY COOKERY
5. Because poultry meat is
pale-colored, it is best to
employ dry heat cooking with
fat for a brown color.
6
PRINCIPLE OF POULTRY COOKERY
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. 7
Causes of Food
Spoilage and
Contamination
8
Causes of Food Spoilage and
Contamination
[Link] to properly refrigerate food.
[Link] to thoroughly heat or cook food
[Link] employees/workers because
of poor personal hygiene practices 9
Causes of Food Spoilage and
Contamination
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.
10
Causes of Food Spoilage and
Contamination
7. Failure to reheat foods to
temperature that kills bacteria.
a
8. Prolonged exposure to
temperatures favorable to bacterial
growth.
11
Poultry Cookery
- preparing and cooking different
kinds of fowl, such as chicken,
turkey, duck, and geese, to produce
dishes that are safe, tasty, and
entertaining is known as poultry.
12
MOIST HEAT METHOD
- 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. 13
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. 14
WHAT ARE THE TWO
METHOD OF POULTRY
COOKERY?
15
Steps in Fabricating Chicken
1. Cut along center of breast bone.
a
2. Here you can view the cut made.
a
3. Using the knife, scimitar may be preferred
but a fillet knife would work well too.
a
4. Cut along one side of the breast bone to
the base of the chicken. 16
Steps in Fabricating Chicken
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. 17
Steps in Fabricating Chicken
[Link] is a picture of detached
breast and wing.
[Link] around wing joint to
remove wing. 18
Steps in Fabricating Chicken
12. Using your thumb push up and out to
snap apart joint.
13. Finish cut through joint to remove leg
quarter. Repeat steps 10-13 for other leg
quarter.
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LISTENING
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