Poultry Flashcards
chicken quality points
no bruising
pink flesh
flexible wish bone
firm
best before date
no bad aroma
white skin
cuts of chicken
breast / supreme
wings
thighs
drumsticks
strips
escalope
chicken storage
0-8 degrees in fridge
on bottom shelf
covered
and labelled
Preserving methods
salt cure
vac packing
freezing
fridge
canning
benefits of fridging
ready to use, increases shelf life without any prep, slows growth of bacteria
vaccume packing benefits
easy to store
extends shelf life
can add flavour
prevents cross contamination
prevents drying out
frying advantages
enhances colour, flavour, texture
not going to go dry
high temp kills bacteria
cooks evenly
considerations when roasting a goose
size
temperature
yield cost
additional ingredients
20 mins per 500g
Basting to prevent drying out
Using the fat for other dishes for more flavour and less waste
spatchcocking advantages
even cook
quicker cook
examples of game
Deer, rabbit, pheasant
examples of poultry
chicken, duck, goose, turkey
examples of chicken
corn fed chicken, poussin, chapon
4 factors for portion control of chicken
Each portion is equal
One white meat, one dark
Prepped into 8 pieces
1.5 - 1.75 kilos for whole chicken
Methods of cooking chicken
Roasting
Grilling
Deep frying
Shallow frying
Baking
Why is deep frying good
Coating adds flavour
For texture
For colour
Prevents drying out
Why is shallow frying appropriate for chicken
Develops flavour and colour
It will cook evenly and quickly as chicken supreme is a lean cut of meat
Chicken is a prime cut
Expensive
Popular
Why is dry cooking method good for prime meat
To develop desired texture
Maximum temp and time for cold holding
8 degrees
4 hours maximum for leaving out
cooking an old bird
Low and slow
Braising to tenderise
