Fat distribution and maturity of poultry affects cooking methods - mature birds are best cooked with moist heat while dry heat works for younger birds. Stuffing should be added to turkey and chicken immediately before roasting to prevent microbial contamination. When roasting chicken, placing it breast-side down produces a juicier product. Basting can improve the palatability of lean poultry meat. Food spoilage can result from failure to properly cook, refrigerate, or reheat food, cross-contamination, or exposure to temperatures that allow bacterial growth.

3.  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 .

4. 

5. To prevent the risk
of microbial contamination,
stuffing of turkey and
chicken should be done
immediately before
roasting.

8.  When roasting a chicken,
cuts should be placed with
the breast-side downto
produce a juicier and tender
product

9. To improve the
palatability of lean
poultry meat, basting
can be done

10. Causes Of FOOD
SPOILAGE
CONTAMINATION

11.  Failure to thoroughly heat or
cook food.
 Failure to properly
refrigeratefood

12. Foods prepared a day or
more before they are
served.
 Infectedemployees/worke
rs because of poor personal
hygiene practices.

13.  Croos-contamination of
cooked foods through
improperly
cleanedequipment.
 Raw, contaminated
ingredients incorporated into
foods thatreceive no further
cooking.

14. Prolonged exposure to
temperatures favorable to
bacterial growth.
 Failure to reheat the foods
to temperature that kills
bacteria.