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Cookery 10 - Prepare Poultry and Game Dishes
- 1. LEARNING OUTCOME 2:COOK POULTRY AND GAME DISHES
- 2. Prepare poultry and game birds hygienically to minimize risk of food spoilage and cross contamination Cook various poultry and game birds dishes appropriately
- 3. Unlock the unknown words using the code (1=A,2=B,3=C,4=D, …). Once the code unlock, any member of the group will write their final answer in the board. Whoever got the highest score wins the game.
- 4. Do we need to know the proper method of cooking poultry? Why? In your understanding, how does food spoilage occur?
- 5. 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. 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. 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.
- 6. 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. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and tenderer product. To improve the palatability of lean poultry meat, basting can be done.
- 7. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it.
- 9. 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
- 10. 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
- 11. 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.
- 12. Dry Heat Method This method is usually reserved for young tender poultry. Older birds need to be tenderized by moist cooking prior to dry heat cooking. One point to remember in poultry cookery; moist heat cookery may be applied to all classes and kinds of poultry but dry heat cookery is reserved for tender birds
- 13. 1. Cut along center of the breast bone.
Editor's Notes
- Unlock this? Moist heat -13 15 9 19 20 8 5 1 20 Microbial contamination – 13 9 3 18 15 2 9 1 12 3 15 14 20 1 13 9 14 1 20 9 15 14 Food spoilage – 6 15 15 4 19 16 15 9 12 1 7 5 Barbecuing – 2 1 18 2 5 3 21 9 14 7 Fabricating chicken – 6 1 2 18 9 3 1 20 9 14 7 3 8 9 3 11 5 14 Pot Roasting – 16 15 20 18 15 1 19 20 9 14 7
- 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.
- 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. Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.
- 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. Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.