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Q3W5-6 Cookery10

The document discusses different parts of chicken and principles of cooking poultry. It identifies chicken cuts and explains that moist heat is generally best for mature birds while dry heat works for young birds. It also outlines causes of food contamination and spoilage as well as methods for cooking poultry including moist and dry heat techniques.

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Leila Madelene Loyola
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403 views18 pages

Q3W5-6 Cookery10

The document discusses different parts of chicken and principles of cooking poultry. It identifies chicken cuts and explains that moist heat is generally best for mature birds while dry heat works for young birds. It also outlines causes of food contamination and spoilage as well as methods for cooking poultry including moist and dry heat techniques.

Uploaded by

Leila Madelene Loyola
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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IDENTIFY WHAT PART OF THE CHICKEN ARE

THE FOLLOWING

Half cut Whole Chicken Leg

Boneless, Skinless
Quarter Breast Breast
Cut
IDENTIFY WHAT PART OF THE CHICKEN ARE
THE FOLLOWING

Wing Drumettes Whole Chicken


Wings

Drumsticks
Giblets
COOK POU L T R Y A N D
G AM E D IS H E S
WEEK 5
PRINCIPLES OF POULTRY COOKERY
1. The fat distribution and maturity of the fowl affect the quality of the
product. Mature birds are best cooked using moist heat. Dry heat is
suitable for young birds.
2. The best cooking temperature for poultry is at low to moderate heat.
This temperature range produces A more flavorful and tender product.
This also minimizes nutrient loss and shrinkage of meat.
PRINCIPLES OF POULTRY COOKERY
3. To prevent the risk of microbial contamination, stuffing of turkey and
chickens should be done immediately before roasting. It is best not to fill
the cavity completely as this will prevent the poultry from being
thoroughly cooked.
4. Because of its susceptibility to microbial growth, cooked poultry
should be eaten immediately or refrigerated if not consumed. Leftover
stuffing should be stored separately to prevent contamination.
PRINCIPLES OF POULTRY COOKERY
5. Because poultry meat is pale-colored, it is best to employ dry
heat cooking with fat for A brown color.
6. When roasting chicken, cuts should be placed with the
breast-side down to produce A juicier and tenderer product.
7. To improve the palatability of lean poultry meat, basting can
be done.
CAUSES OF FOOD SPOILAGE AND CONTAMINATION
All food should be safe and free from contamination and spoilage at all points in
its journey from its source until it reaches the consumers. However, food
contamination is A serious public health problem resulting in foodborne diseases
that affect many people every year. Hence, awareness of potential sources of food
contamination is an important component of good nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that
can cause health problems for anyone who eats it.
THE COMMON CAUSES OF FOOD CONTAMINATION AND
FOOD SPOILAGE ARE:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal
hygiene practices
4. Foods prepared a day or more before they are served
THE COMMON CAUSES OF FOOD CONTAMINATION AND
FOOD SPOILAGE ARE:
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked foods through improperly cleaned
equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth
POULTRY COOKERY
Poultry, like meat may be cooked by either dry or moist
heat method. The choice of method depends mainly upon the
age of the bird instead of location of the part in the carcass as
in the case of meats. Fat content should also be taken into
consideration.
1. Moist Heat Method
As discussed earlier in this lesson, chicken are categorized
into classes. All classes of chicken and other poultry for that
matter may be cooked by moist-heat cookery. Common
filipino dishes are tinola, sinampalukang manok, manok na
pinaupo, and relyeno.
2. Dry Heat Method
The dry method is usually reserved for young tender poultry. The poultry class
of these chickens is specially termed ―broilers and fryers‖ somewhat older but still
immature birds such as capons and roasters are also suitable for roasting. They are
still tender but have more fat than the broilers or fryers. Older birds need to be
tenderized by moist cooking prior to dry heat cooking.
  One point to remember in poultry cookery; moist heat cookery may be applied
to all classes and kinds of poultry but dry heat cookery is reserved for tender birds.
DEBONING CHICKEN
STEPS IN FABRICATING CHICKEN
Identify the method of cooking used
1. Fried Chicken 1. Dry Heat Cooking Method

2. Chicken Inasal 2. Dry Heat Cooking Method

3. Chicken Adobo 3. Moist Heat Cooking Method

4. Tinolang Manok 4. Moist Heat Cooking Method

5. Sinampalukang Manok 5. Moist Heat Cooking Method

6. Crispy Chicken Fillet 6. Dry Heat Cooking Method

7. Roasted Chicken 7. Dry Heat Cooking Method

8. Chicken Curry 8. Moist Heat Cooking Method

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