Guidelines For Preparing And Cooking Poultry

Question 1

List the guidelines for preparing and cooking poultry.

6

Answer 1

Thaw in a fridge

Remove giblets

Avoid stuffing the cavity

Thoroughly wash hands and equipment during preparation

Cook in a preheated oven - core temperature of 75 degrees reached

Cool leftovers quickly then refrigerate

Question 2

How should poultry be thawed?

Answer 2

If poultry is frozen, thaw in a fridge at 4 degrees Celsius before cooking

Question 3

How should the giblets be removed?

Answer 3

Remove the giblets/offal, e.g. liver, heart, stomach and neck

Question 4

Why should you avoid stuffing the cavity?

2

Answer 4

Avoid stuffing the cavity, as it absorbs the juice from raw poultry,

This creates an optimum environment for bacterial growth, which may cause food poisoning if the poultry is not sufficiently cooked

Question 5

What may happen to a bird with a stuffed cavity if not sufficiently cooked?

Answer 5

This may cause food poisoning

Question 6

Why should you thoroughly wash hands and equipment when preparing poultry?

Answer 6

Thoroughly wash hands and equipment used during the preparation of poultry to prevent cross-contamination and salmonella food poisoning

Question 7

What may happen if hands and equipment is not washed well enough when preparing poultry?
(2)

Answer 7

Cross-contamination

Salmonella food poisoning

Question 8

How should poultry be cooked?

3

Answer 8

Cook in a preheated oven

Cook until the centre of the carcass reaches a sufficiently high temperature - 75 degrees

This ensures all pathogenic bacteria are killed

Question 9

What should be done to poultry leftovers?

2

Answer 9

Cool leftovers quickly to avoid bacterial growth

Cover and store in the fridge and use within two days

Question 10

For how long should cooked poultry be stored?

Answer 10

Up to two days