This document discusses principles of poultry cookery and causes of food spoilage from contamination. It provides guidelines for cooking poultry based on the bird's maturity and fat distribution. It recommends cooking poultry at low to moderate heat and stuffing immediately before roasting. The document also notes that poultry should be eaten immediately after cooking or refrigerated, and leftover stuffing should be stored separately. It lists failure to properly refrigerate or thoroughly cook food, infected food workers, and cross-contamination as causes of food spoilage from contamination.

1. Principles
of
Poultry Cookery

2. 1. 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.

3. 2. The best cooking temperature
for poultry is at low to moderate
heat.

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

5. 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.

6. 5. Because poultry meat is pale-
colored, it is best to employ dry
heat cooking with fat for a brown
color.

7. 6. When roasting a chicken, cuts
should be placed with the breast-side
down to produce a juicier and tender
product.

8. 7. To improve the palatability of
lean poultry meat, basting can be
done.

9. Causes
Of
FOOD SPOILAGE
CONTAMINATION

10.  Failure to properly refrigerate
food.
 Failure to thoroughly heat or cook
food.

11.  Infected employees/workers
because of poor personal hygiene
practices.
 Foods prepared a day or more
before they are served.

12.  Raw, contaminated ingredients
incorporated into foods that receive
no further cooking.
 Croos-contamination of cooked foods
through improperly cleaned equipment.

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