poultry

what is the difference between battery-reared and free-ranged chickens?

battery reared chickens are kept in close confined spaces and only given food from 'farmers' whereas free range chickens are allowed to roam naturally and eat insects and such as well as feed

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into how many pieces is a 1.5 kg chicken usually cut for saute?

8 (2x breasts/wings/thighs/drumstick)

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what is cross contamination and why is it so important to take all possible steps to avoid it when preparing poultry?

the transfer of bacteria from one product or utensil to another. poultry is high risk because of the potential threat of salmonella food poisoning. it is high risk as it is easily transferred.

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what is the correct way to store waste and unused food items from the kitchen?

raw and cooked meat waste is particular high risk as it will attract bacterial growth and pests. this can lead to pest infestation, the best way to handle waste is in covered bins/stored in refrigerated areas.

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list signs of quality in chicken

plump firm breasts/pliable breast bone/white unbroken skin(yellow with corn fed birds)/no course scales/no large spurs on legs/no long hair on skin/unbroken skin/small scales/smooth legs

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what is meant by eviscerating?

removing the entrails and thoroughly cleaning the inside of the bird.

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what is a suitable weight of a chicken for cutting for saute?

between 1.25kg -1.5kg

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how a chicken ballotine prepared?

remove the thigh bone from a whole leg using pairing knife/scrape the flesh away from the drumstick towards the claw joint/remove the bone and then fill the cavity before rolling and neatening the shape by securing with string

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why should whole chickens be cooked on their sides, rather than the breast on top?

because the leg meat is less tender than the breast meat. cooking chicken on their sides gives the breasts a measure of protection from oven heat. juices from the fattier parts of the bird also run into the leaner breast meat that can become dry.

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how may you check if a chicken is cooked other than using a probe?

pierce the bird between drumstick and thigh over a clean plate and the juices coming from the bird should be clear with no signs of blood. a probe next to a bone in the thickest part of the bird is the safest measure.

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why is frequent basting advise when roasting chicken?

to keep flesh moist and to assist flavour and colour.

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what are approximate roasting times for chicken and turkey?

15-20 minutes per pound (454g)

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why are time and temperature important when cooking poultry dishes?

they are important to make sure the dish is cooked.texture and flavour as such come after the core temperature is reached.

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describe how you would cook chicken to be used the next day

roast chicken until thoroughly cooked (77c)/makes sure juices run clear/blast chill until bird is below 5c must be done in 90 minutes/store in refrigerator/take out next day portion,reheat and serve

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how can you reduce fat in preparing and cooking poultry?

grilling/sautéing or shallow frying in non-stick pans so little oil is needed/boiling/poaching/steaming

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advantages of braising poultry?

braising will make older birds more tender/ when braising in a pan with a tight lid you can gain extra flavour when braising with vegetables,herbs and this makes a well flavoured stocks

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how would you prepare and cook a supreme of chicken?

trim off fat/remove skin/remove legs and bones leaving trimmed wing bone/remove all sinew/make incision if stuffing and then poach/roast/roast/grill/shallow/coat and deep fry

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suggest dishes from farmed ducks

roast duck with sage and onion dressing and apple sauce/ roast duck with orange sauce/ sous-vide and pan fried duck breast with dauphinoise potatoes and cherry sauce

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name the cuts of a chicken saute?

drumstick/thigh/wing/winglet/breast/carcass

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why is correctly deglazing a pan after cooking poultry so important?

so much flavour issuing from the bird during cooking is left in the pan. a correct deglazing will ensure that all possible flavour is used in a sauce/gravy.

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describe deglazing in detail

remove bird from the pan/carefully pour off excess fat/place pan on moderate heat/add stock or alcohol as required/bring to the boil ensuring all sediment of the pan are dissolved/strain off and remove excess fat again before tasting and seasoning.

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what is a marinade?

a mixture of oil,vinegar and wine with herbs,spices and vegetables/aromatics. various cuts or joints can be steeped in for varying periods of time according to the size of the food. it is used to give food extra flavour and tenderness to the meat.

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give examples of marinades for chicken

olive oil,lemon,chilli,garlic,red wine vinegar - peri peri olive oil,vinegar,coriander,parsley,garlic,oregano - chimichurri

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describe preparation of whole bird for grilling (spatchcock)

remove wishbone/place bird on back/with a large knife cut through neck end and out the vent to open out back bone/using heavy duty scissors either side of the back bone to remove it along with ribs and you will be able to flatten the bird

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what is the best way to avoid cross contamination from raw chicken during storage?

put into cold storage soon after delivery/place on deep trays cover, label and date/use a separate fridge or separate raw shelf in mixed fridge preferable on the bottom/make sure fridge is running below 4c/ use within 2-3 days

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suggest ways that poultry can be preserved longer

cold chilling(0-1c)/freezing/cooking(confit)/vacuum packing/modified atmosphere packing/smoking/marinating/canning(fois gras)

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What is Modified Atmosphere Packaging?

Modified Atmosphere Packaging is an optimal blend of pure oxygen, carbon dioxide and nitrogen within a high barrier or permeable package. The controlled MAP environment enables food packaging to provide an extended shelf life

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what cooking methods use convection to transfer heat to food?

baking/roasting/boiling

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what cooking methods use radiation to transfer heat to food?

grilling from above and below/barbecuing/microwave

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approximately how much of a chicken is bone?

15-20%|

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suggest ways that poultry and game can be kept moist during cooking.

start cooking from breast down to allow juices to run in to direr breast meat/larding the meat with fat using a larding needle/wrapping the meat in fat bacon on area that become dry(barding)/easing butter under the skin/injecting melted butter

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state strict poultry preparation rules (1)

prepare well away from other foods to avoid contamination/in large preparation times keep most raw poultry in the fridge will you prepare in batches to keep meat safe/where plastic gloves when possible do not over handle

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state strict poultry preparation rules (2)

use separate equipment such as red boards and have a bowl ready for debris/place prepared chicken on clean deep tray,cover, label and place in fridge below 4c/ clean and disinfect area and equipment thoroughly/wash hands thoroughly/cook thoroughly

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when cooking a whole turkey with stuffing how do you ensure there is no food safety risk?

prepare and cook stuffing separate before roasting bird, best to only stuff neck cavity cook other stuffing separately and serve alongside the bird.

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what is the problem with stuffing the main cavity of a turkey?

it is difficult to get enough heat into the centre to cook the stuffing completely and make it safe without over cooking the rest of the turkey.

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what effect does heat have on protein?

protein is coagulated by heat. the process is gradual and can be seen easily with egg whites as they become warm they thicken but with futher cooking become firm. this is why over cooking causes meat to harden/become dry. making it tough/shrink

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describe cooking poultry/game 'confit'

a very low and slow cooking where meat is submerged in fat/oil at fairly low temperatures, the oil can be infused to add extra flavour.

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how can you finish/present 'confit' items?

confit is often used as an ingredinet in other things such as bon bons. pan frying confit items skin down to get extra colour and texture is popular.

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what does tenderising do to poultry/game?

tendering meat breaks down collagen's to make it softer/ more palatable.

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what is trussing?

tying the legs and wings firmly fastened to the body to keep shape when cooking ensuring meat stays moist.

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what is browning?

the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor, mince for example

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what is searing?

food cooked at high temperature until a browned crust forms this is the maillard reaction and this crust gives intense flavour.

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how can confit be a use of preservation?

meat is salted and then cooked in fat sealed and stored in a cool dark place for several months

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how does freezing preserve poultry and game?

freezing slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.it is important to freeze food as soon as possible to preserve texture,quality and reduce amount of time bacteria has to grow.

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what are the two types of freezing?

mechanical and cryogenic (flash freezing) quicker freezing generates smaller ice crystals therefore better cellular structure of meat

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what are the 14 allergens?

celery/cereal/crustean/eggs/fish/lupins/milk/molluscs/mustard/nuts/peanuts/sesame/soya/sulphur dioxide

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poultry

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