Poultry Cookery | Chicken Cordon Bleu

Question 1

INGREDIENTS

• enumerate

Answer 1

• 2 large Chicken breasts, cut in half
• marinade
• Cheese
• Ham, cooked sweet ham 250g
• Seasonings
- Garlic powder, ½ tbsp
- Paprika, ½ tbsp
- Salt, ½ tsp
- Pepper, ½ tsp
- 2 egg
- Flour (all purpose), 1/2 cup
- Breadcrumbs, 1 cup
- Oil, 4-6 cups

Question 2

INGREDIENTS

• Marinade

Answer 2

• Salt ¼ tsp
• Pepper ¼ tsp
• Kalamansi 3
• Knorr liquid seasonings ½ tbsp

Question 3

INGREDIENTS

Why do we use acid like vinegar, lemon, calamansi?

Answer 3

to tenderize the meat

Question 4

STEPS/PROCEDURE

Step 1

Answer 4

Cut 2 chicken breasts into half

Question 5

STEPS/PROCEDURE

Step 2

Answer 5

In a container/bowl, marinate the chicken

Question 6

STEPS/PROCEDURE

Step 3

Answer 6

On a cutting board, place a chicken breast between two sheets of plastic wrap and POUND it with a meat mallet or rolling pin until it is larger than the ham.

Question 7

STEPS/PROCEDURE

Step 4

Answer 7

Remove the top plastic wrap and place 1 slice of ham and 1 slice of cheese.

Question 8

STEPS/PROCEDURE

Step 5

Answer 8

seal the sides and then roll it inward making sure it is compressed

Question 9

STEPS/PROCEDURE

Step 6

Answer 9

Seal using the cling wrap and then refrigerate for 10-15 mins or for 1 hour

Question 10

STEPS/PROCEDURE

Step 7

Answer 10

On 3 separate plates, pour in 2 beaten eggs, ½ cup flour, and 1 cup of breadcrumbs all seasoned with a bit of seasoning.

Question 11

STEPS/PROCEDURE

Step 8

Answer 11

In a frying pan, add in oil and let it heat to 170°c. (Deep frying)

Question 12

STEPS/PROCEDURE

Step 9

Answer 12

Roll the cordon in flour, and then in the beaten eggs, then the breadcrumbs. Make sure all sides are coated.

Question 13

STEPS/PROCEDURE

Step 10

Answer 13

Lower the heat then fry the cordon in the oil until golden brown, the oil should not be too hot to avoid the inside being raw

Question 14

OTHER INFO

what is the purpose of cling wrap?

Answer 14

so that the poultry meat does not stick to the tenderizer or rolling pin

Question 15

OTHER INFO

Pounding

Answer 15

To pound chicken is to take a heavy object to a piece of chicken— making it thinner

Question 16

OTHER INFO

To _____ chicken is to take a heavy object to a piece of chicken— making it thinner

Answer 16

Pound

Question 17

OTHER INFO

Purpose of flattening/pounding the meat?

Answer 17

• spread the meat — making it thinner
• can be easily cook

Question 18

OTHER INFO

• what other ingredients can you use/add to cordon bleu?

Answer 18

• sprinkle spices; rubbed with melted butter
• layer with ham, cheese, capsicum, egg, mozarella or sausage

Question 19

OTHER INFO

Why do we need to roll and chill it?

Answer 19

To settle and be firm

Question 20

OTHER INFO

After (deep) frying, drain it through _________. To remove/absorb the _____.

Answer 20

• Paper towel
• any absorbent paper
• colander

• excess oil