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Yellow Cute Chick Poultry Logo - 20250221 - 015249 - 0000

The document outlines the principles of cooking poultry and game birds, emphasizing hygienic preparation to prevent food spoilage and cross-contamination. Key cooking methods include moist heat for mature birds and dry heat for younger ones, with a focus on low to moderate temperatures for better flavor and tenderness. It also highlights the importance of immediate consumption or proper refrigeration of cooked poultry to minimize microbial growth and spoilage.

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Mike Charles Paligar
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14 views9 pages

Yellow Cute Chick Poultry Logo - 20250221 - 015249 - 0000

The document outlines the principles of cooking poultry and game birds, emphasizing hygienic preparation to prevent food spoilage and cross-contamination. Key cooking methods include moist heat for mature birds and dry heat for younger ones, with a focus on low to moderate temperatures for better flavor and tenderness. It also highlights the importance of immediate consumption or proper refrigeration of cooked poultry to minimize microbial growth and spoilage.

Uploaded by

Mike Charles Paligar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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COOK POULTRY AND

GAME BIRD DISHES


WEEK 6 QUARTER 3
WE'RE GOING TO DISCUSS
ABOUT:
2.1 prepare poultry and game birds hygienically
to minimize risk of food spoilage and cross-
contamination.

2.3 Cook various poultry and game bird dishes


appropriately.
PRINCIPLES OF POULTRY COOKERY
1. The fat distribution and the maturity of the
fowl affect the quality of the product. Mature
birds are best cooked using a moist heat
method. Dry heat method is suitable for young
birds. Moist-heat method uses liquid, water, or
steam to cook the food. Dry-heat method
involves the direct contact to fat or circulation
of hot air or to transfer heat.

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 mof microbal
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 through
cooked.
4. Because of its susceptibility to microbal
growt, 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
fat brown color.
PRINCIPLES OF POULTRY COOKERY

6. When roasting chicken, cuts should placed


with with the breast-side down to produce a
juicier and tender product.

7. To improve the palatability of lean the poultry


meat, basting can be done. Basting involves
cooking meat with either it's own juices, a sauce
or marinade.
CAUSES OF FOOD SPOILAGE AND
CONTAMINATION

cross-contamination is the transfer of bacteria or other


contaminants from one surface, substance to another
especially because of unsanitary handling procedures.
Spoilage is the deterioration of food and perishable
goods. All food should be safe and free from
contamination and spoilage at all points in it's journey
from it sources until it reaches the consumers. Food
may be contaminated by micro organisms or by
chemicals that can cause health problems for anyone
who eats it. The common causes of food contamination
and food spoilage are:
CAUSES OF FOOD SPOILAGE AND
CONTAMINATION

1. Failure to properly refrigerated food


2.Failure to thoroughly heat food
3. Infected employees/workers/food handler 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
CAUSES OF FOOD SPOILAGE AND CONTAMINATION

8. Prolonged exposure to
temperatures favorable to bacterial
growth

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