Poultry Lesson 2

• Catering
• Further Education (Key Stage 5)

Poultry Lesson 2

Give 5 quality points that should be looked for when buying fresh poultry ?

Quality points of chicken 

Quality points of poultry include a plump breast with pliable breastbone, firm and well-fleshed legs, a clean and dry skin with no blemishes, and a fresh, mild odour. Additionally, poultry should be free of excessive fat, bruises, and broken bones.

Here's a more detailed breakdown:

Appearance:

Colour: Fresh poultry should have a pinkish colour (for chicken), or a light to dark cream colour (for turkey). Avoid pale, dull, or discoloured meat.

Skin: The skin should be dry, not slimy or sticky, and free from blemishes, bruises, or excessive fat.

Quality points 

 Good aroma (not rancid)

- Pale pink in colour (with slight bluish tinge) or slight yellow colour if maize fed

- Dry to the touch (not slimy or sticky)

- Plump breast and firm flesh

- Breast bone should be flexible

- No burn marks to the hock

- No bruising, broken bones, blood clotting or broken skin

Cuts of poultry 

- Breast / supreme

- Thighs

- Drumsticks

- Legs

- Cut for sauté

- Escalopes

- Strips/dice

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

VAC PACKING 

Vacuum packing, also known as reduced oxygen packaging, is a food preservation method that removes air from a package before sealing it, creating an airtight environment. This process significantly extends the shelf life of food by inhibiting the growth of microorganisms like bacteria and mold, which require oxygen to thrive. Vacuum packing also helps maintain food quality by preventing freezer burn, moisture loss, and oxidation, which can cause discoloration and flavour change

State the maximum legal temperature for holding a chicken and ham pie for service?

1. 8*c
2. 63*c
3. 10*c
4. 4*c

What is the maximum legal time for holding a chicken pie without temperature control ?

1. 12 hours
2. 2 hours
3. 4 hours
4. 6 hours

Finish the poultry section of the learner review book 

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