Select, Prepare and Cook Poultry Learner’s Guide
© The Gordon Institute, 2010
All requests and enquiries regarding use and availability should be directed to: Centre for Service Skills Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730
Created: 7 February 2010 Updated: February/ March 2012
File name: Select, Prepare and Cook Poultry.docx
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Contents What is this unit about ...................................................................................................................... 5 What will you learn ........................................................................................................................... 6 Employability Skills Summary ............................................................................................................ 7 Assessment ....................................................................................................................................... 9 Study Guide. .................................................................................................................................... 10 Sustainability ................................................................................................................................... 11 Hygiene for Safe Food Handling. ...................................................................................................... 11 Safety .............................................................................................................................................. 13 Occupational Health and Safety for Poultry ..................................................................................... 14 Introduction to Poultry .................................................................................................................... 15 Poultry Classification ....................................................................................................................... 16 Revision for Poultry Classification .................................................................................................... 21 Chicken/Poultry Cuts ....................................................................................................................... 22 Boning and cutting techniques ........................................................................................................ 23 Purchasing Poultry........................................................................................................................... 24 Revision for Poultry Cuts, Purchasing and Quality Points ................................................................. 24 Poultry Offal .................................................................................................................................... 26 Storage............................................................................................................................................ 27 Preparation Techniques ................................................................................................................... 28 Carving ............................................................................................................................................ 29 Revision for Trussing, Carving, Offal and Storage ............................................................................. 31 Offcuts and leftover items ............................................................................................................... 32 Methods of cookery ........................................................................................................................ 33 Revision for Cookery Methods ......................................................................................................... 42 Environmental considerations ......................................................................................................... 43 Tasklists........................................................................................................................................... 45 Recipes............................................................................................................................................ 49 Butter Chicken................................................................................................................................. 49 Chicken Ballotine ............................................................................................................................. 50 Chasseur Sauce ............................................................................................................................... 51 Poussin Oregano ............................................................................................................................. 52 Quail Kiev Style................................................................................................................................ 53 Peking Duck with Mandarin Pancakes .............................................................................................. 54 Turkey Cordon Bleu ......................................................................................................................... 56 Chicken Livers with Polenta ............................................................................................................. 57 Chicken Poached in White Wine ...................................................................................................... 58 Marinaded Lemon and Thyme Quail ................................................................................................ 59
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Practical Assessment Skills Summary .............................................................................................. 60 Workflow ........................................................................................................................................ 61 Glossary of terms ............................................................................................................................ 62
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
What this unit is about Select, prepare and cook poultry is a Core unit of Certificate II / III in Hospitality – Kitchen Operations / Commercial Cookery. This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook, present and store poultry in a commercial kitchen or catering operation. Poultry dishes may be classical and contemporary and from a variety of ethnic and cultural origins. This is a 25 hour unit on competency.
Competency Based learning Competency based learning in not only about gaining knowledge but also about being able to put what you know into practice – to perform a task or demonstrate a skill. Assessment will be on your ability to demonstrate your competency (skill in relation to the performance criteria). You will need to show that you:
Can do all the things listed under performance criteria. Could do them, if you were out in the workplace.
Prerequisite units This unit must be assessed after the following prerequisite units:
SITHCCC001A Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures
How is this unit structured? Each unit is made up of Elements and Performance Criteria. Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit. In this unit there are four elements. Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent. This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
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What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on you progress. You can use this information to prepare you for assessment.
Element 1. Select and Purchase poultry
2. Handle and store poultry
3. Prepare, cook and present poultry
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Performance criteria 1.1 Select and purchase poultry according to quantity and quality required. 2.1 Handle poultry efficiently and hygienically to minimise risk of food spoilage or cross-contamination. 2.2 Thaw frozen poultry correctly and safely 2.3 Store poultry ensuring optimal storage conditions and temperature for poultry are maintained. 3.1 Use poultry preparation techniques correctly. 3.2 Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods. 3.3 Serve poultry according to enterprise standards, including carving, slicing or leaving whole. 3.4 Present poultry using suitable sauces, garnishes and accompaniments.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Employability Skills Summary SIT20307 Certificate II in Hospitality (Kitchen Operations) The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill
Industry/enterprise requirements for this qualification include:
Communication
Communicating with colleagues to assist with the coordination of customer’s dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome.
Teamwork
Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers.
Problem solving
Thinking about problems that relate to own role in kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen.
Initiative and enterprise
Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities.
Planning and organising
Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities.
Self-management
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities in kitchen operations; seeking feedback and guidance from supervisors on success in kitchen operations.
Learning
Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations.
Technology
Understanding the operating capability of and selecting and using technology that assists in kitchen operations; correctly using equipment to ensure personal safety in the workplace.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification described above for each employability skill is representative of the hospitality
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SIT30807 Certificate III in Hospitality (Commercial Cookery) The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill
Industry/enterprise requirements for this qualification include:
Communication
Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.
Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Problem solving
Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.
Initiative and enterprise
Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.
Self-management
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.
Learning
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.
Technology
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Assessment Competency based assessment has no “pass or fail”. You are either competent (CM) or not yet competent (NYC) which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include:
Practical demonstration of your skills in a classroom situation
Written questions and answers
Workbook review
Verbal questions and answers
A portfolio of evidence
Projects and Assignments
Oral classroom presentation
A combination of these methods
What you need To successfully complete this unit you will need to have:
Your own copy of this workbook. Access to a commercial graded kitchen or workplace. A full Cooks Uniform and Tools.
For those who would like to follow up on any of the topics in this workbook, the following texts, videos and websites are recommended. You should be able to locate them through the Institute library.
Mise en place and food preparation. 641.57 C734 La technique : the fundamental techniques of cooking 641.5 P422f Practical professional cookery 641.572 C883p Cookery for the hospitality industry 641.57 D645c A Day in the career of an apprentice chef VHS 641.572 D273 (Video) Safety in the commercial kitchen BAG 363.11964795 S128 (Video) Tools for cooks 641.50284 M143t Avoid that hazard! equipment safety in the kitchen BAG 363.1196433 A961 Working the plate: the art of food presentation 641.5 S938w Website http://www.thepoultrysite.com/articles/606/raising-turkeys
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Study Guide To be successful in this unit you need to link learning to your workplace. Students who are working in the food industry will be able to achieve this. For those not yet employed, observation of examples can take place in the institutes kitchens. Some further study points:
Read the workbook thoroughly. Complete review section Discuss the information and exercises with fellow students. Share your skills and experiences. Practise your new skills as often as possible Think about how you can use the knowledge and skills in your workplace. If you need help, ask for it.
Remember: What you are learning is practical, useful knowledge and skills. It is all relevant to the workplace and it is up to you to find ways to apply it.
Study support The Gordon's experienced Study Support staff provides a confidential mentoring service and assist students to develop a range of study skills, bridge gaps in knowledge and build confidence for ongoing learning. Study Support staff assist with:
Assignment writing Note taking Oral presentations Numeracy skills development Basic computing Literacy skills development Referral to other support services
Students with specific problems should see their teacher. An appointment can be made to see the Skills centre manager if they do not wish to speak to the teacher, or they can approach the study support area direct. Study support City Campus Room H1.20 in the Library Chris Renick Ph: (03) 5225 0789 Email: crenick@gordontafe.edu.au
Unit guide A complete unit guide is available for viewing on the student portal.
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Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality & Cookery Industry The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc are developing innovative strategies such as:
Purchasing food grown locally Preferring organic produce Reducing energy in production Minimising waste Reducing natural resources such as water, food types Working with suppliers to reduce packaging Ensuring products, meals etc are not oversupplied Listening to customer’s concerns about the environment Training staff to increase participation in sustainability Reducing operating costs by reducing the environmental impacts
In your training you will learn how to reduce the environmental impacts in the food service industry, as the Gordon Culinary School is committed to a best practice sustainability model.
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Hygiene for Safe Food Handling No matter whether you are preparing food as a cook or washing dishes and doing basic food preparations, all staff are responsible for maintaining the safety of food and preventing food poisoning. A few guidelines below are included but further study will be done in the unit Follow Workplace Hygiene Procedures (SITXOHS002A) to gain full knowledge and skills. DO:
Practice a high standard of personal hygiene. Be professional and clean in appearance – clean uniform daily. Remove excessive jewellery. Wash hands well and dry before preparing food and returning to the kitchen after a break or handling anything that can contaminate food. Keep all equipment and work surfaces in a clean and sanitary condition. Store food at the correct temperatures and sealed. Keep food away from chemicals Watch out for insects or rodents in the kitchen.
DON’T:
Taste food with fingers Leave food out in a warm kitchen. Smoke in a food area Work with food if unwell. Sit on workbenches Cough or sneeze near food.
Remember: People carry germs that can end up in food and cause food poisoning. Some foods (raw) have high levels of germs that can cross over to another food (cooked) and cause that food to be poisoned.
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Safety When working in a kitchen it is very important to be aware of the potential safety hazards that can occur in the workplace environment. Occupational Health and Safety Acts are in place to prevent people being involved in workplace accidents and for employers to provide a safe workplace. It is also the responsibility of all employees to follow procedures for workplace safety. Such as:
Practice safety and keep the workplace in a safe condition Avoid taking risks Follow safety procedures Inform safety officer or employer of safety risks Use protective equipment provided
Kitchen Safety hazards The Kitchen can be a dangerous area with many hazards such as boiling liquids, hot oil and high temperature cooking equipment. Also the use of sharp items such as knives and food processors can cause serious injuries. Slips and falls can also be a common hazard. Some brief but important safety points are:
Keep knives sharp, carry and store correctly. Always assume a pot is hot and use a thick dry cloth to handle. Don’t overfill pots as spills will occur. Get help to carry heavy items. Sweep up glass, don’t pick up with fingers. Only use equipment that you understand how to operate. Unplug electrical equipment before cleaning. Clean up spills immediately. Keep walkways free of obstructions. Use a safe ladder to reach high shelves. Don’t run in a kitchen. Lift using the correct technique.
More can be learned in the unit Follow Health safety and Security Procedures (SITXOHS001B).
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Occupational Health and Safety for Poultry Only use equipment that you understand how to operate and use safely. This will include knowledge of:
Assembling and dismantling Cleaning Correct use of machines Awareness of safety issues The electrical equipment used to make poultry are Stick blenders Food processors Bowl Chopper
Avoid injuries from machines and electricity
Don’t leave machine blades in sink Always unplug electrical equipment before cleaning Do no immerse electrical equipment in water Turn off power points when not in use Do not place hot liquids in food processors Do not over fill food processors and blenders. Make sure lids are closed fully before switching on. All students must be supervised prior to using any machinery
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Introduction to Poultry The term poultry is applied to most birds reared domestically for human consumption. Commonly used poultry in Australia: Chicken Duck Turkey Quail Not so common: Goose Guinea Fowl Poultry may be battery reared organic or free range and is available oven ready. Today the term poultry has been broadened to include farm-bred feathered game e.g. emu, pheasant and squab.
Chicken Chicken is one of the world’s most popular meat products. Battery chicken is the most economical and versatile of all poultry products used in the kitchen. Due to intense farming, the birds are breed to achieve slaughter weight at 6 weeks.
Free range and, especially, organic chicken are allowed to forage in the open and have space to develop muscle and a stronger bone structure. They are usually slow growing to reach slaughter weight. The meat is often leaner with a better flavour. No antibiotics, hormones or growth stimulators are used in organic chicken.
Corn- Fed chickens are fed on a diet that is partially or wholly on corn. The distinctive yellow colouring of the skin is achieved by the introduction into the feed and not by the corn itself. The flavour may only be marginally better than that of a broiler.
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Poultry Classification Chicken:
Range No 9 to No 24 / 0.850 gram to 2.350 gram. Whole dressed chicken gutted with head, feathers and feet removed.
Chicken varieties Capon
No 18 to 22 = 1.8 kg and over—castrated fattened male 13 to 16 weeks old. Capon is an excellent for roasting bird. (Courtesy Pearson Education)
Broiler No 14 to no 18 1.4kg to 1.8kg - fattened hen 9 – 10 weeks old. Battery reared broilers - chicken reared for the table. This type of chicken has a tougher texture. (Courtesy Pearson Education)
Chicken (Poulet) Range weight No 10 to 15 = 1kg to 1.5 kg The most common chicken used in the restaurant industry. (Courtesy Pearson Education)
Poussin: (also known as spatchcock when boned)
Range No 4 to No 6 - 400gram to 600 gram Poussin is a spring chicken processed at 3 weeks of age also available corn fed. Available fresh and frozen all year round.
Whole bird with gut out and feathers, feet and head removed
Poussin in proportion size to a takeaway container
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Boned Poussin / Spatchcock
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Duck or Duckling:
Range No 11 to No 25 - 1.1.kg to 2.5 kg Ducks are processed anywhere from 6 to 15 weeks of age in Australia depending of the breed of the duck. Ducks are available fresh all year with some breeds only available frozen. Whole dressed duck with head, feathers and feet removed.
Whole Duck
Duck Leg
Duck Breast
Preparing leg for Ballotine
Ducks breeds used in Australia Pekin:
Pekin type breeds developed from local and imported strains. Pekin ducks have a large pure white body with orange beak and feet. Pekins are the most common domestic duck choice.
Greesingham:
A cross between a domesticated duck and a mallard. A highly prized breed.
Muscovy Ducks:
Muscovy ducks are fed on open pastures and mixed grains. The bird is unmatched for its thick breast and dark texture.
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Turkey:
Range No 20 to No 130 - 2 kg to 13 kg approx. Turkeys are processed 4 weeks to 10 months of age depending on sizing. Normally whole dressed turkey with head, feathers and feet removed. Turkeys are mainly battery farmed, but it is well worthwhile sourcing organic and free range birds if your budget permits. The main commercial turkey used in Australia is the hybrid white bird. For large commercial hatcheries these birds are the progeny of specially selected male and female parent stock. Turkeys can also be purchased larger if required. (Courtesy Pearson Education)
Turkey cuts available
Turkey buffe (Double breast intact) Boned Leg Tenderloin Rolled breast stuffed or natural Drumstick Mince
Goose/Geese: Young Gosling: Weight Range No 20 to No 30 - 2 kg to 3 kg Goose: No 30 to No 60 - 3 kg to 6 kg Geese are processed 2 to 3 times a year from December through to the end of March. The birds are usually processed at 20 weeks of age. Geese are not common on the Australian menu. Whole dressed with head, feathers and feet removed. (Courtesy Pearson Education)
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Quail:
Weight range medium quail 150 to 180 grams. Jumbo quail 200 grams. Quail is available and at its best all year round through breeders.
http://www.wangaragame.com.au/products.html
Poultry / Feathered game Guinea Fowl:
Are processed either at 6 weeks to give a single serve bird classified as a baby guinea fowl. Guinea fowl are normally processed at the age of 12 weeks weighing 900 grams to 1200 grams. They are available fresh or frozen all year round.
www.redbubble.com/.../art/3689944-2-guinea-fowl
Dressed individual Guinea Fowl whole bird, gut out with feet and feathers removed .Head attached always to indentify dressed bird.
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Squab or young pigeon:
Weight range 300 to 600 grams. Not commonly used in the restaurant due to the high cost of the individual bird. The industry has grown from about $6.2 million in 2002 to close to $11 million today. Queensland Squab Processors Pty Ltd claim to have 65% of the domestic market and process 5000 squabs per week. There is now the Australian Poultry Squab Producers Federation with squab farmers in most of the states. foodsubs.com
Pheasant:
Range Individual weights. Size 1.2kg to 1.5kg. Pheasant are introduced species that has many cross breed .Most Australian pheasant is commercially bred and sold fresh from February to July, or frozen with head and neck. Legs are smooth when young and scaly when older. Breast meat should be plumb, with a pliable breastbone.
www.redbubble.com/people/bobbymcleod/art/2408
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Revision for poultry classification
1. Define the term “poultry”:
2. List 4 different types of common poultry in Australia? (Not 4 types of chicken) 1. 2. 3. 4. 3. List 4 different types of farm bred game or poultry: 1. 2. 3. 4.
4. Another name for a squab is pigeon? True or False: 5. Jumbo Quail are usually in a weight range of 500gram to 700 gram? True or False:
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Chicken/Poultry Cuts
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Boning and cutting techniques Chicken is a very versatile bird for cutting into portions. Boning poultry can be done in several ways depending of the style of the dish on your menu. The most common cut of chicken served on the menu is the chicken breast or fillet, skin on or off. There are also variations of this cut, listed below are a few examples. Poussin Spatchcock bones removed /for grilling
Half cut chicken
Ballotine /boned whole leg stuffed
Fillet with skin removed and wing bone attached Also known as supreme or breast
Courtesy Pearson Education
Winglet
Drumstick
Whole Leg/Maryland
Courtesy Pearson Education
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Purchasing Poultry The poultry industry has been a lot easier to regulate than the beef and lamb because of the animal’s size. Feed intake can be controlled and strict breeding practise mean we end up with a very consistent product. When purchasing, poultry should always look smooth, with breasts being pliable and having an opaque pink bloom. Avoid grey looking breasts of chicken or chicken that is sticky to touch. The thigh should be rich pink in colour.
Portioned-cut poultry Pre cut poultry in portioned sized or weight can be excellent for portion cost and quality control. Poultry can be purchased whole or portioned; there is a large range of prepared products suitable for the hospitality trade. Examples of portioned-cut poultry are: Wings/Tips Thighs Mince Sausage Drumstick Tenderloin Maryland Kiev cut Smoked Carcass Fillet/Breast Boneless double breast There are many other cuts suitable for the trade Most poultry is sold by weight, except Pheasant and Guinea Fowl, which are normally purchased individually. Examples:
No 14 Chicken weighs 1.4 kg
No 45 Turkey weighs 4.5 kg
Purchasing Specifications It is important the chef is able to tell the supplier exactly what they require from them. If the supplier has an understanding of your requirements, they will be only too happy to oblige.
Seasonal Availability All poultry is available fresh and frozen all year round in Australia.
Quality Points (fresh)
Clean product, fresh smelling Skin intact Free of pin feathers No broken bones
Should have firm, plump breasts Tip of breastbone to be flexible No blemishes or bruises
Quality Points (frozen)
No freezer burn Individually wrapped Avoid products; look for evidence of thawing and refreezing (excess liquid in bags may indicate this)
Thawing / Defrosting
Thaw in the refrigerator to prevent contamination or food poisoning Do not thaw in hot water Rapid defrosting also ruins the texture of the meat, breaking down the cell structure
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Revision for Poultry Cuts, Purchasing & Quality Points 1. Describe the following poultry cuts: Ballotine Supreme Maryland Spatchcock 2. When purchasing chicken, the weight range goes up in 100 gram increments? True or False: 3. What size of chicken is Poussin?
4. What is the weight of a No 14 chicken?
5. Pheasant are normally purchased by individual weight? True or False: 6. What quality points would you look for when purchasing fresh poultry?
7. What quality points would you need to check when purchasing frozen poultry?
8. At the end of a busy night service you run out of chicken breast. You require them for the next day. Where would you place them? Circle correct answer: a. Carefully in hot water b. Leave in the fridge overnight on a drip tray c. Under the bench, covered in glad wrap d. Lukewarm water about 600C 9. How should frozen poultry be defrosted?
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Poultry Offal
In Australia all poultry is sold fully dressed. The organs such as stomach, hearts and livers are sold separately, while off cuts can be used like necks, wings /wingtips and feet for stock. These off cuts are high in collagen and will provide gelatine and flavour for the stock.
Offal Liver Heart Neck Gizzard Feet
Possible uses: Pates, terrines, stuffings ,sauté dish Foie Gras is the most expensive of all the offal which is produced from forced fed geese Stocks, grilled with salad Not common Excellent for Stocks
Stews and pies Not common Very popular fried for Yum Cha or steamed Stocks
Asian cookery use most parts of the chicken in their cuisine. The odd one out is the cockscomb, which in classical French cookery was used as a garnish for certain chicken dishes.
Neck
Liver Heart Gizzard
. Courtesy Pearson Education
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Storage - Fresh Fresh Poultry should be stored in a manner which will avoid cross contamination:
1 to 3 ºC Arranged on drip trays Covered with plastic Keep no longer than 3-4 days Drip trays should be changed regularly No contact with other foods Should be handled hygienically
Storage - Frozen
–18 to –24°C In a freezer Individually wrapped freezes quickly and evenly all the way through Not in bulk amounts Spread evenly Maximum storage 3 months Never refreeze thawed products Always defrost in coolroom
Hygiene When dealing with any aspect of preparing raw poultry all rules of hygiene, and health and safety apply. Food handlers must:
Have an excellent standard of personal hygiene Avoid all risks of cross contamination Handle the poultry as little as possible Make full use of refrigeration Ensure all equipment is clean and well maintained Seek immediate first aid for any cut or other injury Never process partly defrosted poultry
Dangers from salmonella infection Most poultry harbour the risk of salmonella bacteria obtained in their gut. Anything coming in contact with the poultry intestine can easily become a carrier of these bacteria, therefore, every effort must be taken to minimise the spread by any form of cross contamination.
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Preparation Techniques Prior to Preparation If roasting whole raw poultry with a stuffing, it can be rinsed internally under cold water before cooking to remove any excess blood.
Trussing There are three main ways to truss a chicken prior to cooking whole: Hand trussing Needle trussing Skin incision trussing
Reason for trussing
To maintain a compact shape, for even cooking To prevent loss of juices Neat presentation To keep the farce or stuffing inside the chicken
Courtesy Pearson Education
Sinew removal Turkeys, goose and other large poultry have large sinews inside the leg muscle .These sinew are best removed from the leg which are located along the bone of the bird. Pliers can be used to pull them out.
Marinade Marinades can impart flavour, tenderise and preserve but most poultry is tender so there is no need to leave in traditional red wine marinades. These types of marinades are best suited to larger poultry like geese and larger ducks. Light marinades based on Asian flavours or herbs and spices are perfect for white poultry meat.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Confit Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. To prepare a confit, the meat is rubbed with salt and garlic, then covered and refrigerated for up to 36 hours. Salt curing the meat acts as a preservative. Prior to cooking, the salt is brushed off the meat and it is patted dry. The duck is then placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 - 1350C or 170 – 2750F). The meat is slowly poached at least until cooked, or until meltingly tender, as little as 90 minutes or as long as 10 hours. (http://en.wikipedia.org/wiki/Confit_de_canard) When cooked you should be able to push a stalk of dried wheat through the leg of the duck.
Carving
Always rest roast poultry for 20-30 minutes before carving. The meat should be placed on a clean board and carved across the grain. Always ensure that the meat is hot when served. Try to serve both leg and breast meat per serve.
Chicken, duck and goose: 1. 2. 3.
Remove the legs and cut into 2 pieces, thigh and drumstick. Carve along the middle of the breast down to the wing joint. Place the knife between the carcass and the wing joint, cut through the wing joint and pull each portion of the wing away. Cut the remaining breast away from the carcass and divide lengthways into two.
Carving Whole Chicken 1. 2. 3. 4. 5.
Firstly remove the legs and slice the leg meat. Cut along the side of the breast close to the wing, down to the wing joint. Cut through the joint and pull the wing portion away. Then carve the breast meat in slices across the grain. Remove legs and wings from the whole carcass, and then carve the breast meat in slices across the grain. It is advisable to remove the wishbone prior to carving as this makes it easier to slice the breast.
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Carving Turkey
Courtesy Pearson Education
Galantine of Chicken Preparation
Boned chicken
Place chicken farce on top
Lay garnish on farce
Add another layer of farce
Wrapped tight in muslin
Truss and shape
A contemporary main course made from a whole boned chicken:
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Revision for Trussing, Carving, Offal & Storage
1. Give two reasons why we truss whole poultry prior to cooking? 1.
2.
2. Describe the following poultry terms: Marinade Galantine Confit Barding 3. Why is it important to rest roast poultry prior to carving? Circle the answer: 1. Allow the skin to go crispy 2. To prevent loss of moisture when carving 3. To make sure the stuffing is ready 4. It lowers the cholesterol in the skin 4. List 3 items of poultry offal: 1. 2. 3. 5. Pate is prepared from which part of the poultry offal?
6. Frozen poultry is best stored in a freeze at a temperature of: 1. 2. 3. 4.
-4 to 0c -5 to 10c 0 to 4c -18 to -24c
7. What is the maximum time that poultry can be stored in the freezer?
8. In the storage of chickens and poultry, cross contamination, temperature and shelf selection are important issues, therefore: a. What is cross contamination?
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b. What temperature should chicken be stored at?
c. Would it be on a low or high shelf?
9. Fresh Poultry should be stored in a manner which will avoid cross contamination: Arranged on drip trays
True or False
Covered with plastic
True or False
Kept no longer than 3 – 4 days
True or False
Drip trays should be changed regularly
True or False
No contact with other foods
True or False
Should be handled hygienically
True or False
Offcuts and leftover items
Offcuts are raw trimmings where leftovers are normally cooked items. Offcut poultry can be kept to a minimum by purchasing portion controlled or prepared chicken. However, offcuts may include profitable portions that can be sold to help boost profits. Leftovers are unsold cooked items like roast chicken which could be used for salads or sandwiches. Wet dishes like curry chicken and chicken al la king can often be successful when reheated. The skills of the chefs to prevent wastage of the food but still maintain a safe working environment is a necessity to a successful business.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Methods of cookery Poultry is a particularly versatile meat that is suited to many different methods of cookery. It is important, however, to make sure that the bird you have chosen is suited to the method of cookery for each recipe or cooking style you must consider the:
Type Age Size
Roasting Boiling Poaching Steaming Stewing Braising Pot roasting Baking Grilling Shallow frying Deep frying
Excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavour and truss for a compact shape that is easier to carve. Generally applied to older, poorer quality birds, especially chickens. Good for tender meats such as chicken breasts and turkey fillets. Good for tender birds, either whole or cuts. This method is typically used in hospital or special dietary cooking. Recommended for tougher meats but can be used for more tender cuts, such as in a fricassee. Try this method for a whole duck or goose. Another excellent method for a whole chicken, duck or goose. Not normally used for poultry, however, dishes cooked en-papillote may be an exception. Very suitable for chicken, turkey portions and spatchcock, which can be grilled whole. Suitable for the most tender and best quality cuts of poultry, such as supremes or sautéd poultry cuts. Can be used for coated poultry portions, such as a crumbed Chicken Kiev or a tempura batter for Japanese-style chicken.
Roasting Poultry roasted is a very popular method of cooking for whole birds and small cuts of poultry. If cooking whole it may be best to truss and possibly stuffed the chicken prior to roasting, season the chicken in cavity and possibly place an herb butter up between the skin and the breast meat this is called self – basting . This helps to baste the chicken or poultry and add flavour according to the favour of the butter. Basting is very important while cooking a whole bird as this prevents the poultry from drying out. Larger fatty poultry like ducks and geese normally do not need regular basting as they have a higher level of fat to other poultry. These types of poultry may require foil placed on top to prevent discolouring during the length of time in the oven.
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Barding
Barding is covering poultry and game birds with sheets of fat to protect it while it is cooking. The barding fat will partially melt during cooking, automatically basting the meat. The fat is usually removed towards the end of the roasting process to allow the bird to colour. Most farmed and game birds, with the exception of geese or duck are usually low in fat. The best types of poultry for barding are Pheasant, Guinea Fowl and Squab. Courtesy Pearson Education
Roasting Roasting is an excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavour and truss for a compact shape that is easier to carve.
Preparation for poultry Method:
Trim and truss the poultry and season inside and out. Place poultry on top of a trivet, bones or mirepoix (mirepoix is best added at a later stage when the poultry is large). Baste poultry with oil and place in oven. Baste every 15 to 20 minutes. When cooking large poultry it may be best to turn poultry during cooking to achieve an even colour. Smaller poultry could be filled in centre with a stuffing suitable to the poultry
Stuffing Examples: Chestnut with Turkey, Chicken with Tarragon, Quail with wild rice
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Sauce can be prepared with mirepoix and stock relating to poultry; Chicken stock for chicken, Quail stock for quail, Turkey stock for turkey
Please refer to carving chapter
Courtesy Pearson Education
Resting after Cooking To prevent loss of moisture it is best to the let the whole chicken rest for up to 15 minutes prior to portioning. Chicken is normally roasted to an internal temperature of 750C to prevent food poisoning. Darker types of poultry meat like Quail, Guinea fowl or Pheasant are best cooked slightly under to prevent dryness and loss of moisture. The older practice of turning the whole Pheasant on to its breast after roasting would allow for any moisture to flow to the breast rather than to the internal cavity which would be a waste to the customer.
Boiling Boiling is not a common practice for cooking poultry items. Boiling is best suited to tougher types of poultry especially older chicken.
Poaching Poaching is best suited to tender poultry, such as fillets of chicken and smaller poultry cuts. Chicken or poultry which are stuffed with a farce or pocketed must be sealed or trussed to prevent being destroyed with the cooking liquor. Darker meat s of poultry are not suited to poaching as the colour of the meat can look grey in colour like it has been stewed for a long period of time. Poaching can be enhanced with vegetables, stocks, and wine to impart flavour to the rather bland poultry cuts.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Courtesy Pearson Education
Steaming Steaming is not a common method of cookery for poultry. This type of cooking method could be used for health reasons as there is no fat involved in the preparation. Steaming is defined as cooking in water vapour under varying degrees of pressure. As a method it can be often used instead of boiling where it has the advantage of not leaving items in need of draining; there is no liquid movement to break up food. Food can also be steamed under pressure with a resultant increase in cooking speed and preservation of vitamin content also best used for tougher cuts of poultry.
Methods of Steaming
Food can be steamed above a saucepan of water where the food is heated by convection condensation. In an atmospheric steamer with little or no pressure. In a pressurised steamer where the temperature rises to 115-117ºC.
Advantages of Steaming
No cross flavours. Poultry is less likely to break up (unless overcooked!). Loss of vitamins through contact by air is reduced. Rapid cooking allows food to be cooked immediately prior to service. Healthy method of cooking.
Disadvantages of Steaming
Care with timing must be taken to avoid overcooking of some delicate foods. Poultry can look grey and discoloured.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Stewing Stewing would generally be applied to tougher cuts of poultry, but is used for more tender cuts. Also known as Fricassee.
Seal chicken with onions and butter, dust with flour, deglaze with wine then add stock. When cooked remove chicken and strain stock. Return chicken to sauce for service season to taste. Other menu examples: Chicken curry, Chicken a la king.
Courtesy Pearson Education
Braising Braising is best suited to larger pieces or whole birds: Whole ducks, Geese, Turkey thighs and Ballotine.
.
Method for preparing Coq au Vin:
Prepare chicken for portioning into Sauté. Melt clarified butter or oil in small pot. Season chicken and seal in pot. Remove chicken from pan. Add shallots and lardons of bacon cook gently. Deglaze pan with red wine and reduce by ½. Add Demi glace or chicken jus. Bring to boil and simmer gently. Return chicken to pot. Place covered into oven until 15 minutes from completion. Add button onions and mushrooms to pot. Return back to oven to complete cooking. Serve the chicken coated with the sauce and garnished with heart shaped croutons and chopped parsley.
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Pot Roasting/Poeler Another excellent method for a whole chicken, duck or goose.
Courtesy Pearson Education
Method
Place trussed chicken of mirepoix, coating with clarified butter. Place chicken in oven with lid. Baste regularly. Before finishing cooking it is best to remove the lid so as to expose the bird to heat for colouring. Mirepoix can be deglazed to make the sauce. Poultry can also be barded to prevent drying out in the cooking process.
Poultry suitable for pot roasting:
Poussin/Spatchcock Guinea fowl Pheasant Free Range chicken
Baking Not normally used for poultry, however, dishes cooked en-papillote may be an exception.
Picture en papillote
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Grilling Very suitable for chicken, turkey portions and to spatchcock which can be grilled whole.
Courtesy Pearson Education
Method of preparation
Tender poultry items may be cooked on a grill Use lower temperatures than for meat Start poultry skin side down Brush with butter or fat before and during grilling Grilling is a straightforward procedures, but keep this in mind: Marinate the poultry or rub it with seasoning before cooking Baste with seasoned butter, marinades, and or other flavors during broiling Select a seasoned sauce or seasoned butter Select vegetable garnishes for variety and interest
Menu Examples
Grilled Spatchcock Diable or Devilled style Char grilled chicken breast Teriyaki chicken
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Shallow Frying / Stir fry / Sauté Suitable for the most tender and best quality cuts of poultry, such as supremes or sautéed poultry cuts.
Courtesy Pearson Education
Method for Shallow frying or Pan frying techniques
Chicken can be coated prior to pan frying Heat the pan and add oil of clarified butter Place the chicken into pan and seal with minimum colour Cook gently until tender Sautéing Technique is more common with chicken than other types of poultry.
Method for Sauté Heat the pan Add fat or oil Fry the sauté pieces with presentation side down Toss through and finish cooking in the oven Remove from pan, drain off excess fat and add shallots or fine dice onion deglaze the pan with wine or alcohol depending on recipe reduce by ½ and add jus place chicken back into the pan and season to taste at this stage any garnish can be added prior to serving Menu Examples: Chicken Marengo Sauté Chicken chasseur Deglazing techniques for preparing sauces: Courtesy Pearson Education
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Deep Frying Deep Frying can be used for coated poultry portions, such as a crumbed Chicken Kiev or a tempura batter for Japanese-style chicken. Chicken or other types of poultry can be marinade to add flavour prior to cooking. Chicken is normally cooked to an internal temperature above 750C. Small portions of chicken with bones removed are the best cuts to use. Chicken can also be precooked then coated in crumbs prior to deep frying.
Menu Examples
Japanese style chicken tenderloins Southern fried chicken Chicken Kiev
Coatings suitable for deep frying
Breadcrumbs Egg white Cornflour
Courtesy Pearson Education
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Revision for Cookery Methods 1. List 3 poultry cookery methods and give menu examples:
Cookery Methods
Menu Examples
2. Large poultry cuts with bone attached are best suited to deep frying? True or False: 3. Chicken is normally cooked to an internal temperature of: a. 500 b. 600 c. 750 d. 1800 4. Name 2 coatings suitable for deep frying: 1. 2. 5. Shallow frying is best suited to small tender pieces of poultry? True or False: 6. Answer the following questions: Young tender quail can be braised to break down the connective tissue
True
False
Spatchcock is suitable cut for grilling
True
False
Marinades can add flavour to grilled meats
True
False
En papillote is a method of cooking suitable to baking tougher cuts in the oven
True
False
Whole poultry is a suitable choice to poeler
True
False
Barding protects poultry from drying up when roasting
True
False
Steaming is a healthy principle of cooking as there is no fats added to the cooking process
True
False
Larding of pork fat is not common in poultry
True
False
Fricassee is a term used for stewing
True
False
Deglazing the pan is a technique for preparing a sauce
True
False
Darker poultry meats are not suited to poaching as the meat looks grey
True
False
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
7. What is barding and why is it done?
8. Name the commodity used for larding and barding:
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Environmental considerations As a worker in the Hospitality industry it is your responsibility to work in an environmentally friendly way. There are many things you can do every day in the kitchen to conserve energy and save resources.
Waste Minimisation
Use of correct tools for the job on hand Utilise vegetable trimmings for stocks etc. where suitable Recycle boiling liquids Utilise meat, poultry and fish trimmings for appropriate use. Stock rotation – FIFO (First in First out) Strain deep fryer oil regularly to extend life
Waste Disposal
Appropriate recycling of Kitchen waste Composting, Oils/Fats / Batters / Boxes, etc. disposed of appropriately, try to avoid brands with excessive packaging
Proper Waste disposal Sealed bags, Rubbish bins / Dump-Masters securely lidded to prevent vermin, insects and smells
Energy/Resource Management
Save water Use of ice instead of running cold water for refreshing pastas and green vegetables, re-use cooking water where possible
Save Electricity Keep Cool room, freezer and refrigerator doors shut as much as possible. Turn on appliances as required, turn lights off when not needed and ensure all fridge and freezer seals are in good state of repair.
Save Gas Turn on appliances as required, turn flames off when not in use, use the lowest flame possible to achieve a task, place lids on pots when boiling liquid, cook food no longer than necessary, pre-heat ovens only as required, check oven doors and seals to prevent loss of heat and use oven lights to check products rather than opening doors.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Task lists Poultry – Day 1 of 4 Students are expected to review and complete all learning activities relevant to the day’s lesson.
Introduction To This Module Definition & Classification Of Poultry Hygiene of Poultry Purchasing Quality Points Storage Briefing For Following Practical Lesson
Demonstration and applications of the following tasks:
Trussing of a No 12 chicken Boning of chicken Remove legs and breast Butter chicken with rice (1 leg) Ballotine of Chicken Chasseur (Breast) Chicken Farce
Teacher demonstration Teacher demonstration Teacher demonstration Teacher demonstration Teacher demonstration Teacher Demonstration
Video: Trussing, Chicken Dissection and Ballotine
Demo Demo Demo Page 49 Page 50
K/ Drive 2010/ Poultry
In all practical sessions students will be assessed on the following:
Clean and maintain premises Receive and store stock Present food Workplace hygiene Workplace safety
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Poultry – Day 2 of 4 Students are expected to review and complete all learning activities relevant to the day’s lesson.
Preparation Prior to Cooking Portioning Techniques Cooking Methods Carving
Demonstration and applications of the following tasks:
Poussin Oregano Quail Kiev with wilted spinach Peking duck preparation Mandarin pancakes
Teacher demonstration Teacher demonstration Teacher demonstration Teacher demonstration
Page 52 Page 53 Page 54 Page 55
In all practical sessions students will be assessed on the following:
Clean and maintain premises Receive and store stock Present food Workplace hygiene Workplace safety
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Poultry – Day 3 of 4 Students are expected to review and complete all learning activities relevant to the day’s lesson.
Garnishes, Stuffings, Accompaniments and Sauces Poultry Offal Quality Signs and Cooking Requirements Larding and Barding Revision for Theory test
Demonstration and applications of the following tasks:
Peking duck with Mandarin Pancakes Turkey Cordon Bleu (pan fried) Chicken Liver with Polenta
Teacher demonstration Teacher demonstration Teacher demonstration
Page 54 Page 56 Page 57
In all practical sessions students will be assessed on the following:
Clean and maintain premises Receive and store stock Present food Workplace hygiene Workplace safety
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Poultry – Day 4 of 4 Students are expected to review and complete all learning activities relevant to the day’s lesson.
Theory test
Demonstration and applications of the following tasks:
Trussing of a No 12 chicken Boning of chicken Remove legs and breast Chicken breast shallow poached Butter chicken with rice (leg) Grilled Quail with Lemon and Thyme
Page 58 Page 49 Page 59
In all practical sessions students will be assessed on the following:
Clean and maintain premises Receive and store stock Present food Workplace hygiene Workplace safety
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Recipes
Butter Chicken 2 Serves
Ingredients 1Tblsp 1 tsp 1 tsp 1 tsp 1 tsp 1 tsp 1 tsp 1 tsp 2 2 1Tblsp 1 1 tsp 1 200ml 100ml 125ml
Natural yoghurt Lemon juice Ground turmeric Garam masala powder Chilli powder Ground cumin Ground coriander Grated fresh ginger Garlic cloves, crushed Chicken fillets, cut into 3 cm dice Ghee or clarified butter Onion, finely chopped Ground cardamom Cinnamon stick Tomato puree Chicken stock Thickened cream Steamed basmati rice, to serve
Method
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, coriander, ginger and garlic in a bowl. Add chicken diced chicken meat, mix well, cover and refrigerate. Heat the ghee or clarified butter in a pan over medium heat. Add the onion, cardamom and cinnamon and cook for 2 minutes until the onion softens but does not colour. Reduce heat to low, add the marinated chicken, tomato puree, and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes. Garnish with chopped coriander and serve with Basmati rice.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Chicken Ballotine 2 Serves
Chicken Mousseline: Ingredients 1 breast 1 200ml 1 tsp 2 50 gm
Chicken breast meat Egg white Cream Chopped fresh tarragon Chicken Maryland Melted butter Salt and pepper
Method (Mousseline)
Process the chilled chicken breast with the egg whites, in a food processor, until smooth. Add the cream and seasonings, and blend for a further minute. Remove from the food processor and add the tarragon.
Method (Chicken)
Remove the thigh bone and French the shin bone, then lightly flatten out. Spread the inside of the thigh with the farce, and fold back too its original shape. Secure in glad wrap ‘(in a sausage shape) and poach for 10 minutes. Remove glad wrap and brush with melted butter, season and roast at 180°C for about 10 – 15 minutes. Serve with a jus-lie or chicken and herb glaze, and an assortment of seasonal roast vegetables.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Chasseur Sauce Ingredients 25 gm 4 small 1 1 1 tsp 100ml 200ml
Butter Button mushrooms sliced Shallot fine dice Tomato prepared into concasse Chopped tarragon White wine Demi glace
Method
Melt the butter in a small pot. Add the shallot and sliced mushrooms. Cook without colour for 2 minutes. Add tarragon and mix. Deglaze with white wine and reduce by ½. Add demi- glace reduce to pouring consistency. Season to taste.
Service
Remove chicken from oven and allow to rest. Slice ballotine ½ cm thick at an angle. Fan chicken carved into a semi circle. Dress chicken with sauce. Garnish with chopped parsley or sprig of tarragon.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Poussin Oregano 1 Serve
Ingredients 1 70 gm 2 Tblsp ¼ ¼ ½ stick 2 slices 300ml 50ml
Poussin Butter Chopped oregano Onion diced Carrot diced Celery Pancetta for barding Chicken stock White wine
Method - Spatchcock
Soften 30 gram butter add oregano place in container until required. Remove wishbone from poussin. Using poultry scissors of cooks knife cut either side of the back bone between the hip joint and shoulder joints. Gently push the skin from breasts and place the oregano butter between them. Wrap pancetta around breasts to prevent drying out. Truss spatchcock and season. Place mirepoix into small pot. Place chicken on top and baste with melted butter. Cook for 30 minutes on 200c with lid on. Remove lid after 30 minutes and place back in the oven for 10 minutes. When cooked remove poussin and keep hot.
Method - Sauce
Remove any excess fat. Heat mirepoix in pot that the chicken was cooked in. Deglaze with 50 ml white wine. Reduce by ½. Add chicken stock and simmer. Season to taste. Strain sauce through fine strainer. Bring sauce back to the boil. Mix 1 teaspoon of cornflour with cold water. Carefully add cornflour to sauce bringing back to the boil.
Point to remember When cutting Poussin, make sure that you cut from the back not the breast bone.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Quail Kiev Style 1 Serve
Ingredients 1 40 gm 1 Tblsp 1 50 gm 1 1 Tblsp
Whole quail Butter for garlic butter (10 gm for spinach) Chopped parsley Clove of garlic crushed Washed, trimmed baby spinach Kipfler potato, cooked Olive oil Deep frying oil for cooking quail
Method
Remove back bone from quail similar to the spitchcock. Turn quail skin side down and remove all breast bones. Bone 1 leg completely. Bone second leg thigh bone only leaving drum bone attached. Mixed butter with garlic and parsley to a smooth light texture. Place butter in centre of quail and wrap quail leaving drum bone protruding similar to a normal Chicken Kiev. Allow to rest for 1 hour in fridge. When set crumb quail and place back into fridge. Place oil in pan. Boil kipfler in salted water when cooked leave to go cool then peel. When cooled cut kipfler in 2 cm circles and cook until golden brown in oil. Remove potatoes when golden. Add a touch more butter to pan and wilt spinach, season with nutmeg, salt and pepper.
For Service
Deep fry quail until golden brown and place on to paper towel. Place wilted spinach on centre of plate and arrange kipfler in around in a circle. Place quail on top of spinach.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Peking Duck with Mandarin Pancakes 4 Portions
Cooking liquid: Ingredients 3 Tblsp Slice 1 2 cloves 1 small ½ Tblsp 1 tsp 3 1 Tblsp 2 Tblsp
Honey Fresh ginger Cinnamon quill Garlic Chilli Five spice Sechuan pepper Star anise Rice wine Soy sauce Water to cover duck
Method
Place all ingredients and simmer for 1 hour. Wash duck and dry thoroughly. Place duck into liquid for 30 seconds. Repeat the process another 2 times then hang to dry overnight in the refrigerator on a drip tray.
Sauce: Ingredients 4 Tblsp 1 Tblsp 2 drops 1 tsp
Hoisin sauce Water Sesame oil Sugar
Method
Combine all ingredients in small pot and bring to boil then remove from heat.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Mandarin Pancake: Ingredients 250 gm 200 to 250 ml 1 Tblsp 4 1
Plain flour Boiling water Sesame oil Spring onions washed (cut into 4 cm lengths - retain green part) Continental cucumber
Method
Sieve flour. In a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have smooth dough. Cover the dough and let it rest for 30 minutes. Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1 cm-inch thick. Use cutter to cut out 9 cm circles of dough. Use pastry brush to place sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other). Roll out the pancakes to form 10 cm circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder. Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately.
Method for roasting duck
Place duck breast side up, in a rack and set in a roasting tray. Roast the duck at 2990C in the middle of the oven for 15 minutes. Lower the heat to 1500C and turn duck on to its breast and roast for another hour. Return duck to its original position and turn oven up to 1800C and cook for another 15 minutes. Remove duck on to a carving board and allow to rest for 20 minutes.
Serving
Remove legs and carve leg meat this is best done with the teacher’s instruction and demonstrations. Turn duck on its side and cut breast at the angle 1 cm thick. Place all meat on a heated tray or plate. Place pancake onto warm plate. In the centre of the pancake place the onion with a piece of duck and fold.
Note
Traditionally the onion was dipped into the hoisin sauce then spread on pancake. Today we spread the pancake with the hoi sin. Cucumber can also be placed in the centre of the pancake.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Turkey Cordon Bleu Ingredients 1 1 slice 1 slice ½ 1 sprig 50 gm 1 Tblsp
Tenderloin of Turkey Ham Swiss cheese (Gruyere if available) Crumbing set Lemon Parsley Butter Oil
Method
Butterfly the turkey tenderloin and flatten out taking care not to makes holes in the tenderloin Place ham cheese ham into centre of turkey and shape into square sandwich. Place turkey through crumbing set and place back into fridge Heat pan, add a touch of butter and oil Fry turkey until golden brown cook presentation side first then turn Place turkey in oven at 180 c for 10 minutes
Service Place drained turkey onto warm plate, garnish with segmented lemon and nut brown butter. Garnish with parsley.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Chicken Livers with Polenta Ingredients 200mls 20 gm 25 gm 1 20 ml 40 ml 1 Tblsp 2 slices 150 gm 100 ml
Water Polenta Parmesan Shallot Olive oil White wine Italian parsley (chopped) Prosciutto Chicken livers Jus (prepared earlier)
Method Polenta Boil the salted water and rain in the polenta.
Stir through until the mixture thickens, then reduce to a simmer. Cook for about 5 minutes on low heat stirring occasionally Once polenta has thickened stir in parmesan. Butter small tray or plate and place the polenta on to base. Place in the fridge until set.
Chicken livers
Slice the shallot and cook with oil. When cooked with no colour, add white wine and reduce until it thickens. Add parsley. Cut polenta in square or shape and cook in butter until golden brown turning only once. Using a clean pan fry prosciutto until crisp drain on paper. Add chicken livers to the pan and cook under done.
Service
Place polenta in the centre of a plate, top with onion mixture. Place the chicken livers on top of the polenta and jam. Reheat jus and place around the plate.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Chicken Poached in White Wine 1 serve
Ingredients 1 4 1 30 gm 50 ml 200ml 50 ml
Chicken breast bone wing bone attached Button mushrooms sliced Shallot fine dice Butter Chicken stock Cream White wine Silicon paper for cartouche
Method
Slice the mushrooms and finely dice the shallot. Sauté in butter but no colour in a small pan. Add the wine and stock, reduce by ½. Place chicken breast on top and cover with cartouche. Shallow poach chicken on top of stove or in oven at 1750C. When cooked after 15 to 20 minutes remove chicken and keep hot. Place pan back onto stove, taking care to remember the handle is hot. Stock may require more reducing. Add the cream to the poaching liquid and reduce to thicken. The sauce may require the addition of a thickening agent but if done properly reducing the sauce should be fine. Place chicken on chopping board and carve from the wing bone to the bottom of the chicken in 1 cm slices. Arrange on warm plate for best presentation. Coat with pouring consistency sauce over chicken.
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Marinaded Lemon and Thyme Quail 1 Serve
Ingredients 1 1 ¼ bunch 2 cloves 5 gm
Quail Lemon Fresh thyme Garlic Olives Mixed lettuce
Dressing 30ml 10ml
Olive oil Sherry vinegar Seasoning
Method
Spatchcock quail similar to Day 2. Use the large cook’s knife or poultry scissors to remove back bone. Remove all bone but keep all leg bones attached. Place quail onto the bench and flatten with the palm or your hand. Place quail into bowl and squeeze over ½ lemon. Add salt & pepper, thyme leaves and crushed garlic. Mix thoroughly covering quail with the marinade and allow to rest for 1 hour. Heat a grill plate until hot. Oil quail and place directly onto grill, breast side down. Cook for 3 minutes. Reduce the heat of the grill plate to medium. Squeeze more lemon juice over quail when you turn them over. Cook a further 3 minutes. When cooked remove and leave them to rest. Prepare green olive salad and dress with sherry vinegar.
Service Lay salad onto plate, place quail on top and squeeze more lemon juice on top.
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Practical Assessment Skills Task Please check all quality characteristics before presentation List of Tasks Truss a chicken and present 10.20-10.30
2.20-2.30
Competent
6.20-6.30
Poached Chicken Supreme with White Wine Sauce 10.40-10.50
2.40-2.50
6.40-6.50
Butter Chicken with Rice Pilaf 11.00-11.10
3.00-3.10
7.00-7.10
Grilled Quail with Thyme and Lemon 11.20-11.30
3.20-3.30
7.20-7.30
Correct Storage Hygiene/Safety Work Flow (due at the start of your theory test) Presentation of Food Cleaning and Maintaining Premises Receive and Store Food
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NYC Re-assessment Task
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CM/NYC
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Workflow plans
Name Lesson
Date
Food items to be prepared
List of Commodities
Reference
Serving Time
List of Equipment
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
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Glossary of terms
Accompaniment
Served as part of the menu item nut prepared separately from the main item
Barding
To wrap lean poultry in sheets of pork fat, to provide moisture when cooking
Ballotine
A boned whole leg of poultry filled with a farce
Capon
A desexed male chicken reared to produce a very good meat to bone ratio
Condiment
A spicy relish or seasoning
Crouton
A pan fried white bread shape
En papillote
A food baked in paper or tin foil
Fillet
A boneless piece of quality chicken or poultry
Galantine
A Boned out bird filled with farce, shaped trussed and usually poached
Giblets
A type of poultry offal
Goose
A type of poultry
Fricasse
A white meat stew of chicken, cooked in the sauce
Jus de roti
A roast pan juices suitable for a sauce
Marinade
An acidic flavouring, tenderising, preserving liquid
Glaze
A reduce stock
Mousseline
A preparation containing farce or puree of poultry meat with the addition of egg white and chilled cream
Pate de foie gras
Goose liver pate
Pate en croute
A raised pate prepared with a forcemeat and garnishes
Pate
A rich forcemeat or paste made from poultry liver
Pigeon
A wild or domesticated bird
Pork backfat
Fat used for larding and barding
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Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Poularde
A young fattened chicken
Poule
A older chicken used for boiling
Poulet
A mature chicken cooked by moist method of cookery
Poultry
Domesticated birds reared for human consumption
Poussin
A very young chicken
Quenelle
Oval moulded forcemeat, poached used as garnish or entree
Salmonella
Salmonella bacteria - food poising micro-organism commonly found in poultry and eggs
Spatchcock
A boned Poussin ready for cooking
Squab
A young pigeon
Terrine
A casserole dish, usually earthenware for cooking pates
Timbale
A small deep round mould
Trussing
To tie foods securely prior to cooking
Select, Prepare and Cook Poultry Learner’s Guide | The Gordon
Page 63 of 63