Poultry and game pt 2

Cooking methods

Processes or techniques used to apply heat to food to make it safe, tasty, tender, and easy to eat

1. Dry heat cooking methods

2. Moist heat cooking methods

3. Combination cooking methods

Types of cooking methods

Dry heat cooking methods

Cooks food without adding water or liquid

Roasting, grilling, broiling, and frying

Types of dry heat cooking methods

Roasting

Uses oven

Grilling

Direct heat from below

Broiling

Direct heat from above

Frying

uses a pot or oil

Shallow frying and deep frying

2 types of frying

Boiling, simmering, and steaming

Types of moist heat cooking methods

Simmering

gentler boiling with smaller bubbles

Steaming

uses hot steam

Braising and stewing

Two types of combination cooking methods

Braising

The meat will be browned before adding liquid

Stewing

Simmered after browning and yields thick soup

Moist heat cooking methods

Uses water, broth, stock, or steam during coking

Combination cooking methods

Uses both dry and moist heat

1. Slaughter and bleeding

2. Scalding

3. Defeathering

4. Evisceration

5. Deboning

Preparation for poultry cooking

Slaughter and bleeding is the..

first step in poultry processing

Slaughter and bleeding

The bird is humanely slaughtered and bled to ensure quality meat

Scalding

the process of immersing the bird in hot water to loosen the feathers

Scalding makes..

defeathering easier

Defeathering

Removing the feathers to make the poultry clean and ready for cooking or processing

Evisceration

Removal of internal organs to prevent contamination and spoilage

Evisceration ensures..

that only the edible parts remain

Deboning

Process of removng bones from the meat for easier consumption

Deboning is used for..

boneless chicken breast or ground poultry products

Food safety

is the practice of preparing, cooking, and storing food properly to prevent foodborne illness

Sanitation

Is the process of keeping food, utensils, equipment, and the work area clean to prevent contamination

Plating

it is the arrangement of food on a serving plate in an attractive and organized way

Food presentation

Is the overall appearance of a dish when it is served, including the arrangement, color, portion size, garnish, and cleanliness of the plate

1. Balance

2. Simplicity

3. Color contrast

First three principles of attractive plating

4. Proper portion size

5. Texture and variety

6. Focal point

7. Clean plate

Last four principles of attractive plating