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Group 4 Principles of Poultry Cookery and More

1. The document discusses principles of poultry cookery, including that the fat distribution and maturity of the fowl affect the cooking method, with mature birds suited for moist heat and young birds for dry heat. 2. It recommends cooking poultry at low to moderate heat to produce a more flavorful and tender product while minimizing nutrient loss and shrinkage. 3. It provides tips for stuffing poultry immediately before roasting and not overfilling the cavity to allow for thorough cooking.

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254 views24 pages

Group 4 Principles of Poultry Cookery and More

1. The document discusses principles of poultry cookery, including that the fat distribution and maturity of the fowl affect the cooking method, with mature birds suited for moist heat and young birds for dry heat. 2. It recommends cooking poultry at low to moderate heat to produce a more flavorful and tender product while minimizing nutrient loss and shrinkage. 3. It provides tips for stuffing poultry immediately before roasting and not overfilling the cavity to allow for thorough cooking.

Uploaded by

pjvillaluna84
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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PRINCIPLES

OF POULTRY
COOKERY
Presented by group 4
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.
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
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
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
COOKER
Y
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.
THANK YOU

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