Poultry Lesson 2

• Catering
• Further Education (Key Stage 5)

Poultry Lesson 2

Name 1 thing you remembered from last weeks lesson ?

Methods of preservation 

Methods of Preservation

Refrigeration - most common method, birds are chilled in an ice bath after slaughter to

rapidly reduce the core temperature. Birds must be eaten between 14 to 21 days after

slaughter, and should not be stored in a domestic environment for more that three

days, reduces food spoilage.Freezing - commonly available and usually cheaper than

fresh chicken due to logistics and low wastage. No difference in quality if handled

correctly, but potential for food poisoning higher.

Curing - not usual method of preservation. Meat is either brined or salted to preserve it.

Smoking - birds are hot smoked but at a low temperature over a long period of time.

Vacuum packing - can reduce exposure to the environment and slow down spoilage

Give factors that can be taken in consideration when preparing chicken for sauté ? 

- Each portion should have a piece of white and dark meat

- Each portion should be of equal size

- The bird should be 1½ to 1¾ kg to give correct portion size

- The bird should be cut so there are 8 even sized pieces, 4 white,

4 dark 

What do we need to take into account when roasting a goose? 

 Yield cost

- Removal of any excess fat during preparation

- Use of additional ingredients to enhance flavour

- Correct trussing before roasting

- Ensure the goose is well cooked (20 minutes per 500g)

- Monitor throughout the cooking process and respond accordingly

- Removal of excess fat during cooking

- Use of fat for other dishes

Cookery methods of poultry 

Roasting

Frying deep and shallow

Braising

Poaching

● Roasting

Develops flavour and moist results

● Frying

Frying develops flavour and colour

Because it is lean it will cook quickly and evenly

Frying develops flavour and colour

Because it is lean it will cook quickly and evenly

Produces the desired texture evenly cooked and doesn't dry out

● Braising

Results in moist tender chicken especially with the tougher cuts and older birds

Why is braising good method of cookery for older poultry?

1. It retains moisture
2. It enhances colour
3. Slower cooking method that is better suited to the tougher nature of the flesh and size of the bird
4. It cooks meat quickly

What is a benefit of shallow frying a chicken breast ?

1. Quick cooking time
2. Promotes uneven cooking
3. - Frying develops flavour and colour Because it is lean it will cook quickly and evenly
4. Requires no oil

Finish the poultry section of the learner review book 

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