LO# 2 Cook Poultry and

Game Dishes
 Principles of Poultry Cookery

The fat distribution and maturity of the

1.

fowl affect the quality of the product.

Mature birds are best cooked using
moist heat. Dry heat is suitable for
young birds.
 Principles of Poultry Cookery

The best cooking temperature for poultry

2.

is at low to moderate heat. It produces a

more flavorful and tender product. It
minimizes nutrient loss and shrinkage of
meat.
 Principles of Poultry Cookery

3. cooked poultry should be eaten

immediately or refrigerated if not
consumed. Leftover stuffing should be
stored separately to prevent
contamination.
 Principles of Poultry Cookery

4.Because poultry meat is pale-

colored, it is best to employ dry
heat cooking with fat for a brown
color.
 Principles of Poultry Cookery

5. When roasting chicken, cuts

should be placed with the
breast-side down to produce a
juicier and tenderer product.
 Principles of Poultry Cookery

6. To improve the
palatability of lean poultry
meat, basting can be done.
Causes of Food Spoilage and Contamination
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 Cookery

1. Moist Heat Method

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. broilers and
fryers, 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.
Steps in Fabricating Chicken

1. Cut along center of breast bone

Steps in Fabricating Chicken

2. Here you can view the cut made

 Steps in Fabricating Chicken

3.Using the knife, Cut along one side of the

breast bone to the base of the chicken
Steps in Fabricating Chicken

4. Separate skin that is attached to

breast from leg quarter
Steps in Fabricating Chicken

5. With your
thumb under the
wing joint
press upward
and out to
separate joint
Steps in Fabricating Chicken

6. With knife, cut

between joint to
remove and
cut any skin not
separated from
carcass yet.
Steps in Fabricating Chicken

7. Here is a
picture of
detached
breast and
wing.
Steps in Fabricating Chicken

8. Cut
around
wing joint
to remove
wing
9.A small thin piece of
meat located on
underside of breast
can be removed by
pulling the tenderloin,
good for chicken
tenders. Repeat steps
3-9 for the other side
of breast.
Steps in Fabricating Chicken
10.Cut around leg
quarter going up
high towards
backbone then
circling down
toward other side.
Steps in Fabricating Chicken

11. Halfway
through you
will hit the
joint
Steps in Fabricating Chicken
12.Using your
thumb push
up and out
to snap
apart joint.
Steps in Fabricating Chicken
13.Finish cut
through joint to
remove leg
quarter.
Repeat steps 10-
13 for other leg
quarter
DEBONING CHICKEN
Preparation and Cooking
of Chicken

Chicken
Galantina
/Relleno
TOOLS AND 4 pieces sausage
EQUIPMENT 3 tbsp. sweet pickle relish
1/2 cup raisins
knife 2 pieces hard boiled eggs
3/4 cup minced ham
chopping board 3/4 cup cup chopped Vienna sausage
1/2 cup minced onion
measuring cup 1/2 cup grated carrot
measuring 1/2 cup chopped red bell pepper
spoon 5 tbsp. bread crumbs
3/4 cup soy sauce
oven
1 1/2 tsp. Juice of 1 lemon
1/2 tsp. salt
wooden spoon ground black pepper
Cooking Procedure
1. Combine ground pork, ham, sausage, bell pepper, carrot, onion, raisins, sweet pickle
relish, salt, and pepper. Mix well.
2. Add the bread crumbs and then continue mixing. Set aside.
3. Combine lemon juice and soy sauce in a large container. Stir.
4. Marinate the whole chicken in the lemon and soy sauce mixture for 30 minutes.
5. Remove the chicken from the mixture and then stuff with half of the meat and vegetable
mixture.
6. Arrange the boiled eggs inside the chicken and then continue to put-in the rest of the
meat mixture.
7. Secure the chicken by wrapping it in aluminum foil
8. Meanwhile pre heat oven at 350 degree Fahrenheit.
9. Bake the Chicken Relleno for about 1 hour
10. Remove from oven. Remove aluminum foil on the surface then brush with butter on top
and on side
11. Bake again for 15-20 minutes or until golden brown. Allow to cool. Slice into serving
pieces.
 INGREDIENT
TOOLS AND EQUIPMENT S
QUANTITY DESCRIPTION
8 boneless skinless chicken breast
casserole halves (4 ounces each)
gas or electric stove 8 thin slices (4 ounces) ham
knife 4 slices cheese, halved
2/3
ITALLIAN chopping board
cup seasoned bread crumbs

CHICKEN measuring cup 1/2 cup grated cheese

ROLL-UPS measuring spoon .1/4 cup minced fresh parsley
wooden spoon 1/2 cup milk
frying pan Cooking spray