3Q TLE

• What are the market forms of poultry?

  • Live
  • Whole
  • Dressed
  • Drawn
  • Ready to cook
• [MFORMS] Slaughtered birds that have been bled and defeathered

  • Whole Poultry
• [MFORMS] Most available; slaughtered poultry with the head, feet, blood, feathers, and internal organs removed

  • Dressed Poultry
• [MFORMS] Should be healthy, alert, and well feathered

  • Live Poultry
• [PREP] You have to wash meat when it comes to contact with blood preparation. After this, dry the food thoroughly with absorbent kitchen paper.

  • Washing
• [PREP] This may improve the appearance of the cut or joint, leaving an even thickness of cut.

  • Trimming
• [PREP] Imrpoves the flavor of the food

  • Seasoning
• [PREP] Cutting of meat by determining the direction of the grain (muscle fibers) and cutting across the grain.

  • Slicing
• [PREP] Coating is the thin layer or covering of something. It has two main ingredient:

  • Flour
  • Breadcrumbs
• [DONENESS] Soft with jelly like texture

  • Well
• [DONENESS] Springy and resistant

  • Medium Well
• [DONENESS] feels firm and definite resistance

  • Medium Rare
• [DONENESS] Hard and rough

  • Rare
• [KNIVES] For general purpose of chopping, slicing, and dicing

  • French Knife (Chef's Knife)
• [KNIVES] Used for carving and for small goods

  • Utility Knife
• [KNIVES] Used for boning raw meats and poultry

  • Boning Knife
• [KNIVES] Used for carving and slicing cooked meats

  • Slicer
• [KNIVES] Used for cutting, sectioning, and trimming raw meats in the butcher shop

  • Butcher Knife
• [KNIVES] Used to accurate cutting of steaks

  • Scimitar (Steak Knife)
• [KNIVES] Used to cut through bones

  • Cleaver
• Very flavorful liquid that is made by gently cooking bones and other ingredients

  • Stock
• A liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food

  • Soup
• What are the three storing equipments?

  • Glass/Plastic Container
  • Stock pot
  • Refrigerator
• What are the ways to reconstitute stocks, soups, and sauces?

  • add water
  • use of other liquid such as evaporated milk or coconut
  • taste and season again
• [PRINCIPLES] Mature birds = Moist Heat Method (uses liquid, water, or steam to cook)
• [PRINCIPLES] Young birds = Dry Heat Method (Direct contact to fat or circulation of hot air)
• [PRINCIPLES] Best cooking temperature for poultry is low to moderate heat. This ensures a more flavorful and tender product while minimizing nutrient loss and shrinkage.
• [PRINCIPLES] To prevent the risk of microbial contamination, roasting should be done immediately after stuffing.
• [PRINCIPLES] Cooked poultry should be eaten immediately or refrigerated if not consumed.
• [PRINCIPLES] When roasting, cuts should be placed with breast side down to produce a juicier and tender product.
• [PRINCIPLES] It is best to employ dry heat cooking with fat for a brown color.
• [PRINCIPLES] To improve the palatability, basting can be done. Basting involves cooking with its own juice, sauce, or a marinade.
• Transfer of bacteria from one surface, substance to another.

  Cross Contamination
• Detoriarion of food and perishable goods.

  Spoilage
• Food products should not be left at room temperatures — or specifically,

  temperatures between 40°F and 140°F for more than an hour.
• Cook or freeze fresh poultry, fish,

  ground meats, and variety meats within 2 days;

  other beef, veal, lamb, or pork, within 3 to 5 days.
• High acid canned foods; can be stored for 12-18 months.

  • Tomatoes
  • Grapefruit
  • Pineapple
• Low acid canned food; can be stored for 2-5 years.

  • Fish
  • Meat
  • Poultry
  • Vegatable
• Always wash hands with warm water for 20 seconds before and after handling food.
• Sanitizing solution = 1 tablespoon of bleach and 1 gallon of water