10-COOKERY-LESSON 2-PREPARE POULTRY AND GAME DISHES
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
Chickens and other poultry may be divided into classes which are essentially of the same physical characteristics associated with age, sex, live weight and/or breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with soft, pliable, smooth- textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically de-sexed male chicken usually under 8 months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is noted for its tender and flavorful meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender meat.
Selecting Good Quality Poultry and Game
1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older one.
d. Small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, de- feathered, and the visceral organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen. The various poultry parts are divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
Nutritional Value/Components of Poultry and Game
Like meat, poultry contains high quality proteins. Chicken, the most consumed among the fowls, has 22.6% protein, 76.3% water and traces of fat, vitamins and minerals. Poultry meat consists of dark and white muscles. Dark muscles are those found in parts of fowl‘s body which are always used. These are the legs, thigh, wings, neck and rib cage. These are richer in fat, have more connective tissues, and have higher riboflavin and myoglobin content. Most people prefer the dark meat than white meat (from the breast) because of its juiciness and flavor. Variety meats refer to the meat of such organs as the gizzard, heart, kidneys and liver.
Preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
Market forms of poultry
Live poultry - Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones.
Whole poultry- Though not alive, the criteria for selecting live poultry also apply to whole poultry.
Dressed poultry- This is the most available poultry form in the market. Dressed poultry are actually slaughtered poultry with the head, feet, blood, feathers and internal organs removed. Good quality dressed poultry should be free from slime, off-odors and discoloration.
Drawn poultry- These are dressed poultry that have been chilled or frozen. They are usually available in groceries.
Ready-to cook- These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.
Different Cuts of Poultry
Whole Chicken -Whole Chickens are marketed either fresh or frozen.
Halves- The bird is split from front to back through the backbone and keel to produce 2 halves of
approximately equal weight.
Breast Quarters- Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
Split Breast- A breast quarter with the wing removed.
Split Breast without Back- A breast quarter with wing and back portion removed.
Boneless, Skinless Breast- Split breast that has been skinned and deboned.
8-Piece Cut- The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.
Whole Chicken Wing- The whole chicken wing is an all-white meat portion composed of three sections; the drumette, mid-section, and tip.
Wing Drummettes- The first section between the shoulder and the elbow.
Wing Mid-Section with Tip- The flat center section and the flipper (wing tip).
Wing Mid-Section- The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
Whole Chicken Leg Whole Chicken Leg- The whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
Boneless, Skinless Leg- Whole chicken leg with skin and bone removed.
Thigh- The thigh is the portion of the leg above the knee joint.
Boneless, Skinless Thigh- Thigh with skin and bone removed.
Drumsticks- Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
Giblets- Includes heart, liver, and neck.
Learning Outcome 2 Cook Poultry and Game Dishes
Principles of Poultry Cookery
- 1. The 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. 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. 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. Because 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. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color.
- 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.
Causes of Food Spoilage and Contamination
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. However, food contamination is a serious public health problem resulting in foodborne diseases that affect many people every year. Hence, awareness of potential
sources of food contamination is an important component of good nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it.
The common causes of food contamination and food spoilage are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
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
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth
Poultry Cookery
Poultry, like meat may be cooked by either dry or moist heat method. The choice of method depends mainly upon the age of the bird instead of location of the part in the carcass as in the case of meats. Fat content should also be taken into consideration.
1. Moist Heat Method- As discussed earlier in this lesson, chicken are categorized into classes. 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.
2. 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. Older birds need to be tenderized by moist cooking prior to dry heat cooking. One point to remember in poultry cookery; moist heat cookerynmay be applied to all classes and kinds of poultry but dry heat cookery is reserved for tender birds.
Steps in Fabricating Chicken
1. Cut along center 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. Here is a picture of detached breast and wing.
8. Cut around wing joint to remove wing.
9. A small thin piece of meat located on underside of breast that can be removed by pulling the tenderloin, good for chicken tenders. Repeat steps 3-9 for the other side of breast.
10.Cut around leg quarter going up high towards backbone then circling down toward other side.
11. Halfway through you will hit the joint.
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.
Deboning Chicken
STEP 1: Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached.
STEP 2: At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along the underside of the wishbone. Continue cutting around and under the wishbone until it is free and can be pulled out with your fingers.
STEP 3: Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.
STEP 4: With short sharp strokes of your knife, keeping the knife close to the bones cut the flesh and skin, carefully using your fingers to pull the flesh away from the carcass.
Cut through the ball-and-socket joints- connecting the wing and thigh bones to the carcass, so that they are separated from the carcass but still attached to the skin. When step is completed on both sides, meat will be attached only along the ridge of the breastbone. Gently (the skin tears easily) pull to separate the breastbone and carcass from the flesh.
STEP 5: Cut the flesh from the
curved (saber) bone near the
wing and remove the bone.
STEP 6: The partially-boned bird with leg and wing bones left in, is now ready for stuffing.
STEP 7: While holding the wing bone from inside the bird, cut through the tendons and scrape the meat from the bone with the knife. Pull out the bone, using the knife to free it.
STEP 8: Cut off end of the leg bone using a cleaver or thick-bladed cook‘s knife. Note: The use of a cook‘s knife for chopping through chicken bone is acceptable for this application but not
recommended for cutting through other bone.
STEP 9: Repeat step #7 to remove the leg bone. Reposition wing and leg meat so skin side is out.
Learning Outcome 3 Plate/Present Poultry and Game Dishes
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!
Most of us tend to underestimate the amount of food we eat and tend to overestimate the recommended portion sizes for many foods. Almost everyone underestimates the amount of calories they consume, and people who weigh more do so, to a greater degree.
- 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
- Accompaniments
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. You can also decorate the rim of a plate, just as you‘d decorate a frame. Use culinary elements like colorful spices or confectioner‘s sugar; specialty salts like Hawaiian alaea or Himalayan pink salt which also lend themselves
wonderfully to this purpose. For small appetizers, part of the presentation is making the display platter
look beautiful. Make a bed of uncooked soba noodles or flat rice sticks, shafts of wheat, or large sprigs of fresh herbs like rosemary and thyme. This is also a good trick to use if you are preparing a hors d‘oeuvre platter. 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.
Try to integrate a variety of shapes in each dish. Risotto is boring when paired with rice, as the two are nearly identical in shape, color and size. Meatballs and Brussels sprouts are different colors but the same shape. But meatballs and rice make an interesting combination, as do risotto and Brussels sprouts.
For a restaurant-worthy twist on traditional side-by-side plating, stack the components of your dish vertically. Arrange asparagus into a teepee on the plate, with a dipping sauce in the center; make salads more cylindrical than vertical. This approach can make any plate instantly more interesting.
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 1⁄4‖ 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.
Learning Outcome 4 Store Poultry and Game Bird
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 (0o F) 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.
Storage Time for Poultry and Game
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 1⁄2 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.
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 Shopping for Chicken and Poultry
During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf life as well as to prevent bacteria growth. Packages of chicken should feel cold to the touch, and should be among the last items you select before checking out. Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart.
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.
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.
Fresh vs. Frozen Chicken and Poultry
If the label on a raw poultry product bears the term "fresh," that indicates that it has never been colder than 26°F. Poultry that has at any time been kept at 0°F or colder must have a label indicating that it is "frozen" or "previously frozen," whatever the case may be. Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer than 0°F can be labeled neither fresh nor frozen.
Chicken and Poultry Product Dating
Federal regulations don't require poultry products to be dated. However, most retailers will date the chicken products that they sell. If they do opt to date the product, regulations do require that there be a
phrase signifying 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
- 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!
- Clean — Wash hands and surfaces often.
- Separate — Don't cross-contaminate.
- Cook — Cook to proper temperatures.
- 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
Mga Komento
Mag-post ng isang Komento