TLE

• How to Cut a Whole Chicken into Pieces

  1. Extend a leg from the body and slice through the skin to expose the leg's interior

  2. Forcefully bend the leg back from the body until the ball joint pops free from the socket

  3. Cut the leg from the body, through the joint, as close as possible to the backbone. Repeat with the other leg

  4. To separate the drumstick and thigh, look for the line of fat between them it marks the location of the joint you need to cut through

  5. With poultry shears, cut through the ribs and collarbone on both sides to remove the back and neck in one piece (discard this or save for stock)

  6. Flip the breast skin side down and begin to split the breast from the neck end just until the knife hits the keel (breast) bone, then score down the length of the bone

  7. With your thumbs on either side of the bone, bend the breast backward until the top of the bone pokes out. With your fingers, loosen and pull the bone free. Finish splitting the breast in half by cutting where the bone was

  8. Trim off the first wing joint and then cut the remaining wing from the breast with some of the breast meat attached

  9. Cut the remaining breast in half to get two breast pieces of relatively equal size. Repeat with the other side of the breast
• Frying


  The common and easiest method of cooking poultry
• Shallow Frying


  Suitable for the most tender and best quality cuts of poultry, such as supremes or sautéd poultry cuts
• Deep Frying


  Can be used for coated poultry portions, such as crumbled Chicken Kiev or a tempura batter for Japanese-style chicken
• Roasting


  Excellent method of cooking whole poultry, recommended to stuff the bird for increased flavor and truss for a compact shape that is easier to carve
• Broiling


  The poultry is cooked over live coal
• Braising


  The method is the same as that for braising of other meats
• Stewing


  Poultry of more than a year old should be cooked slowly in water to soften the tough connective tissues
• Nutritional Value of Chicken

  • Protein
  • Choline
  • Vitamins
  • Minerals
• Chicken is one of the most popular meats, consumed widely in restaurants and at home
• Protein


  The best known nutritional component of chicken
• Choline


  A form of lecithin
• Vitamins


  Chicken is also loaded with vitamins, particularly B-vitamins such as thiamin, riboflavin, niacin, vitamind B6, and folate
• Minerals


  Chicken contains several minerals that contribute to the health of the body
• Different Kinds of Meat

  • Pork
  • Beef
  • Carabao
  • Veal
  • Lamb
• Pork


  Comes from young hogs
• Beef


  Comes from mature cattle
• Carabao


  Considered by many as a healthy food
• Veal


  The meat from calves
• Lamb


  Meat from young sheep
• Meat is also bought ready prepared, most people buy their meat in the form of cuts, joints, or mince
• Carcass Meat


  It is prepared into cuts, joints, and mince to make it convenient to buy in smaller amounts, convenient to buy in suitable portions sizes, easier to prepare and quicker to cook, easier to store safely
• Boneless Cuts


  Economical and suitable for quick and easy methods of cooking
• Boned and Rolled Joints of Meat


  Smaller joints to reduce cooking time and making it easier to carve
• Lean and Extra Lean Cuts


  Trimmed cuts of meat which are lower in fat
• Cubes of Meat


  Sold cut into cubes, ready for making stews, kebabs, and casseroles
• Lean Minced Meat


  Meat is trimmed of fat and minced
• Thin Strips


  Meat is pre-cut into strips, suitable for quick cooking methods
• A carcass of beef, pork, or lamb is divided into different cuts which may vary according to the carcass weight and quality
• Hindquarters


  The back half of a carcass contains fewer muscles (per cut of meat), which have done less work, have less connective tissue, and therefore produce the most tender cuts of meat
• Market Forms of Meat

  • Fresh Meat
  • Chilled Meat
  • Frozen Meat
  • Cured Meat
  • Processed Meat
• Dry-Heat Method


  Refers to any cooking technique where the heat is transferred to the food item without using any moisture
• Moist-Heat Method


  Includes any techniques that involve cooking with moisture
• Preparing Meats


  • Marinating
  • Barding
  • Larding
  • Jacquarding
  • Tumbling
  • Needling
• Marinating


  The process of soawking meat in a seasoned liquid to flavor and tenderize it
• Dry Marinating


  Involves rubbing herbs and spices into the surface of the meat, fish, poultry, or game
• Barding


  The process of covering the surface of meat or poultry with thin slices of pork back fat or bacon and tying them in place butcher's twine
• Larding


  The process of inserting small strips of pork fat into meat with a larding needle to imitate marbling
• Jacquarding


  A process of piercing muscle tissue with needles to tenderize
• Tumbling


  A process in which solid muscle meat is tumbled with crushed ice and/or a seasoned liquid until the meat absorbs a prescribed percentage of its weight in liquid