QUARTER 3

LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS

Learning Outcome 1.1 Prepare Stocks for Required Menu Items

Principles of Preparing Stocks

Stocks- are among the most basic preparations found in professional kitchen. They are referred to in
French as fonds de cuisine, or “the foundation of cooking.” It is a flavorful liquid prepared by simmering meaty
bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color
and body, and nutritive value are extracted.

- a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their
bones, and from vegetables and seasonings.

Classification of Stocks

1. Chicken stock –made from the chicken bones.

2. White stock – made from beef or veal bones.
3. Brown stock – made from beef or veal bones that have been browned in an oven.
4. Fish stock – made from fish bones and trimmings left over after filleting

Ingredients in Preparing Stocks

1. Bones- Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and
pork. The kinds of bones used determine the kind of stock, except vegetable stock.
[Link]-is the French term for the combination of coarsely chopped onions, carrots and celery used to
flavor stocks.
Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often
included for brown stock, gravy, stew or soup.
1 parts onion 1 part celery 1 part carrot
3. Acid products - Acid helps dissolve connective tissues, and extract flavor and body from bones
4. Scraps and left-over -Scraps may be used in stocks if they are clear, wholesome, and appropriate to the
stock being made.
5. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be
removed easily from the stock.

Guidelines for preparing stock

1. Follow the correct procedures for cooling and storing stock and make sure that any stock you use is
flavorful and wholesome.
2. Follow the cooking time for stock
The following are approximate cooking time for different stocks; the time will vary according to
numerous factors such as ingredients quality, volume and cooking temperature.
 White beef stock - 8 to 10 hours
 White and brown Veal Game stock – 6 to 8 hours
 White poultry and Game Bird Stocks – 3 to 4 hours
 Fish Stock – 45 minutes to 1 hour
 Vegetables Stock – 45 minutes to 1 hour, depending on the specific ingredients and the
size of vegetables cut
3. The stock ingredients are boiled starting with cold water. This promotes the extraction of protein
which may be sealed in by hot water.

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 4. Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a
stock is boiled, it will be cloudy.
5. Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are
preserved to make soup and sauces.
6. Meat is added to the stock before the vegetables and the “scum” that rises to the surface is skimmed
off before further ingredients are added

Different Kinds of Spices and Seasoning

Bay leaf Cajun seasoning Cinnamon

Curry powder Flax seed Ginger
Mixed spices & seasoning Mustard Nutmeg
Oregano Paprika Pepper & peppercorns
Poppy seed Rosemary Rubs
Saffron Single herbs & spices Spice gifts Vanilla beans
Salt & salt substitutes

Learning Outcome 1.2 Prepare Soups Required for Menu Item

Soups

Soups are based on stocks added with other ingredients for variety of flavor, consistency, appearance
and aroma.
A well-prepared soup always makes a memorable impression. Soups offer a full array of flavoring
ingredients and garnishing opportunities. Soups also allow the use of trimmings and leftover creatively.

Classifications of Soups

1. Clear Soups

Clear Soups. They are soups based on a clear, unthickened broth or stock. They may be served plain
or garnished with a variety of vegetables and meats. They are very similar to stocks, except that broths are
based on meats rather than bones so they are richer and have a more defined flavor. Broths can be used as a
liquid in preparing soups. A good quality broth should be clear, aromatic and rich-tasting with a very evident
flavor of the major ingredient. One strong and clear broth or stock is a consommé. It is made by combining
lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or
lemon juice. The combination is called “clarification” since the particles that make the broth appear cloudy are
trapped as it cooks. A good quality consommé is crystal – clear, has a good body, amber to brown in color,
and completely fat-free.

 Broth and bouillon simple clear soup without solid ingredients.

Broth and bouillon are similar to stock in technique and in cooking time. The major distinction
between broth and stock is that broths can be served as is, whereas stocks are used in production of
other dishes.
 Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or
poultry.
 Consommé’ – rich, flavorful stock or broth that has been clarified to make it perfectly clear and
transparent.

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2. Thick Soups

Thick Soups are soups that are thickened to provide a heavier consistency. Thick soup is a cream
soup based on béchamel sauce and is finished with a heavy cream. A béchamel sauce is milk thickened with
roux. But some thick soups are veloute sauce-based, stock thickened with roux. A veloute sauce base is
usually finished with a liaison of heavy cream egg yolk. A thick soup should have a velvety smooth texture and
the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back
in the soup. Cream soups may be served hot or cold.
A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made by
simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened
with roux. Cold, thick soups such as vichyssoise are simply cream soups served cold. Others like gazpacho
or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct
consistency by adding fruits or vegetable juice as a liquid
 Cream soups – are soups thickened with roux, liaison or other thickening agents, plus milk, or
cream.
 Purees – vegetable soup thickened with starch
 Bisques – are thickened soups made from shellfish.
 Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and
potatoes.
 Veloutés – soup thickened with egg, butter and cream.

3. Other types of soup

a. Dessert soup
A. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup
C. Tonge sui – a Chinese soup

b. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and
prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like
brandy and champagne.

c. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or
below temperature.
d. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.

Other thickening agents for soup

1. rice 3. grain
2. flour 4. corn starch

Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt • Pepper
• Vegetables • Onion
• Garlic • Water
• Eggs • Cornstarch
• Seasoning • Butter
• Cream • Garnishes (slices of lemon, egg, shredded vegetables)

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Basic Principles of Preparing Soup
1st Principle. Starting with Cold Water
Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of the flavor comes
from these components. Using hot water would lessen the flavor and nutritive content of stock
2nd Principle. Cutting vegetable to appropriate size for the type of stock.
The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut should be julienne (thin
strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so the cut should be 1”
cubed so that stock will have time to extract the flavor and will not fall apart after a long
cooking.
3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock.
4th Principle. Simmering
Gentle extractions aid in flavor and nutrition. Boiling causes cloudinessthrough agitation of the
ingredients.
5th Principle. Skimming
Keep the stock clear. The scum on top of stocks contains impurities.

Cooking soups

1. Meats, Poultry and Fish

 Cuts of meat that are less tender should be added early in the cooking process
 Poultry needs to be added early enough so that it cooks thoroughly
 Add fish closed to the end of the cooking process to keep it from overcooking.
2. Grains and Pasta
 Allow a little more time in cooking.
4. Beans and Legumes
 Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cook
5. Dense or Starchy Vegetables
 A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook.
6. Green Vegetables:
 These vegetables should be added during the final 15–20 minutes of cooking the soup

Adjusting Consistency
Thick soups may continue to thicken during cooking and may need additional stock or water added to
adjust the consistency

Degreasing
Broth-based soups maybe prepared in advance, cooled and refrigerated. This facilitates removing of
congealed fat from the surface. Skim the top layer of fat from a hot soup with a ladle, alternately.

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Learning Outcome 1.3 Prepare Sauces Required for Menu Item
Sauces

One of the important components of a dish is the sauce. Sauces serve a particular function in the
composition of a dish. These enhance the taste of the food to be served as well as add moisture or
succulence to food that are cooked dry. Sauces also enhance the appearance of a dish by adding luster and
sheen. A sauce that includes a flavor complementary to a food brings out the flavor of that food. It defines and
enriches the overall taste and its texture. Sauce is a fluid dressing for poultry, meat, fish, dessert and other
culinary products.
Sauce is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.
It adds:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce - Its basic ingredient is milk which is thickened with flour enriched with butter.
2. Velouté sauce- Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or butter, flavor and
brown stock.
5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with spices and herbs.

Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.

Thickening Agents
Thickening agent – thickens sauce to the right consistency. The sauce must be thick enough to
cling lightly to the food.
Starches are the most commonly used thickeners for sauce making. Flour is the principal starch
used. Other products include cornstarch, arrowroot, waxy maize, pre-gelatinized starch, bread crumbs,
and other vegetables and grain products like potato starch and rice flour.

Starch granules are separated in two ways:

 Mixing the starch with fat. Example: roux
 Mixing the starch with a cold liquid. Example: slurry

Roux – is a cooked mixture of equal parts by weight of fat and flour.

1. Fat
A. Clarified butter. Using clarified butter results to finest sauces because of its flavor.
B. Margarine. Used as a substitute for butter because of its lower cost.
C. Animal fat. Chicken fat, beef drippings and lard.
D. Vegetable oil and shortening. Can be used for roux, but it adds no flavor.
2. Flour
The thickening power of flour depends on its starch content. Bread flour is commonly used in
commercial cooking. It is sometimes browned for use in brown roux. Heavily browned flour has only
1/3 the thickening power of not brown flour.

A roux must be cooked so that the sauce does not have a raw, starchy taste of flour.

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 The kinds of roux differ on how much they are cooked.
1. White roux – cooked just enough to cook the raw taste of flour; used for béchamel and other white
sauces based on milk.
2. Blond roux – cooked little longer to a slightly darker color; used for veloutés´.
3. Brown roux – cooked to a light brown color and a nutty aroma. Flour may be browned before
adding to the fat. It contributes flavor and color to brown sauces.

Common Problems in Sauce

1. Discarding 3. poor texture 5. oil streaking

2. oiling-off 4. syneresis (weeping)

METHODS OF PREPARING SAUCES

Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps. 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup

Hygienic Principles and Practices in Sauce Making

1. Make sure all equipment is perfectly clean.

2. Hold sauce no longer than 1 ½ hours. Make only enough to serve in this time, and discard any that is
left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise or béarnaise or any other acid product in aluminum. Use stainless-steel
containers.

Making Roux
Procedure
1. Melt fat.
2. Add correct amount of flour, and stir until fat and flour is thoroughly mixed.
3. Cook to the desired degree of white, blond or brown roux.

Basic Finishing Techniques in Sauce Making

1. Reduction
 Using reduction to concentrate basic flavors.
The water evaporates when simmered. The sauce becomes more concentrated and more flavorful.
 Using reduction to adjust textures
The sauce may be simmered until it reaches the desired thickness. Stock or other liquid may be added to
thickened sauce to thin it out, then simmer to reduce to the right consistency.
 Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give flavor.

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2. Straining
This is very important in order to produce a smooth, lump free sauce. Straining through a china
cap lined with several layers of cheesecloth is effective.
3. Deglazing
To deglaze means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.
Liquid such as wine or stock is used to deglaze then reduced by one-half or three-fourths. This
reduction, with the added flavor of the pan drippings, is then added to the sauce.
4. Enriching with butter and cream
 Liaison mixture of egg yolks and cream added to sauce to give extra richness and smoothness.
 Heavy cream- added to give flavor and richness to sauce
 Butter - Add softened butter to hot sauce and swirl until it melts. Serve immediately to prevent separation
of butter.
Butter gives extra shine and smoothness to the sauce.
5. Seasoning – adds and develop flavor
Ex: salt lemon juice sherry and Madeira
Cayenne white pepper

Learning Outcome 1.4 Store and Reconstitute Stocks, Sauces and Soups

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1-gallon amounts to be
used for sauces. However, once a stock has been used to make a sauce, the sauce itself should not be frozen.
Sauces do not freeze well and should be made in amounts needed on the day of production.
The stock should never be put in the refrigerator while it is hot. The large volume of hot liquid can raise
the internal temperature of the refrigerator to the point that the stock will cool sufficiently within two hours and
may warm everything else in the refrigerator. A good way to cool the stock is to place the hot stock pot in a
sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. After leaving it
uncovered for the first half hour and stirring occasionally to cool, it should be covered with an upside-down
plate to prevent evaporation which would cause the stock to become too concentrated. Refrigerated stock
cools better in shallow pans. If covered, stock lasts up to five days but it is best if used in two days.

Storage of Starch and Sauces

Sauces and starches should be kept in airtight container and stored in a cool dry place away from the
moisture, oxygen, lights, and pests. Food made with starches contains egg, milk, cream of other dairy products
all of which make them prone to bacterial contamination and to food-borne illnesses. Sauces made with these
ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared,
served, and stored with caution. These products should be stored in the refrigerator and never left to stay for
long at room temperature.

Storing Equipment
1. Glass/Plastic Container 2. Stock pot 3. Refrigerator

Ways to Reconstitute Stocks

1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
 Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This
allows cold water to flow under the pot or around it.
 Run cold water into the sink, but not higher than the level of the stock.
 Stir the pot occasionally so the stocks cool evenly

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 Cooling stock quickly and properly is important. Improperly cooled stock may spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly
refrigerated. Stock can also be frozen and will last for several months.

Ways to Reconstitute Stocks, Sauce and Soup

1. by adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices

LESSON 2 PREPARE POULTRY AND GAME DISHES

Learning Outcome 2.1 Perform Mise’en Place

Selecting and Purchasing Poultry and Game

Poultry consumption in the Philippines has increased remarkably in the last decade. This is evident in
the popularity of chicken dishes in restaurants all over the country.
Poultry refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck,
pigeon, and quail. These are usually domesticated raised mainly for meat and/or eggs. Birds such as smites
that are hunted for food are games.

Classification of Poultry and Games

Bird Uses
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat

Chickens and other poultry may be divided into classes which are essentially of the same physical
characteristics associated with age, sex, live weight and/or breed.
1. Broiler or Fryer. A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is
tender-meat with soft, pliable, smooth-textured skin.
2. Roaster. A roaster is usually 5 to 6 months of age.
3. Capon. A capon is a surgically desexed male chicken usually under 8 months of age.
4. Stag. A stag is a male chicken, usually under 10 months of age, with coarse skin, with somewhat
toughened and darkened flesh.
5. Hen or Stewing Chicken. It is a mature female chicken which is usually more than 10 months of
age. It can also be a culled layer.

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 6. Cock or Rooster. It is a mature male chicken with coarse skin, toughened and darkened meat and
hardened breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg. dressed weight which are on sale especially
during the Christmas holiday.

Other Poultry
1. Peking duck. This is a breed of duck that originated from China and is noted for its tender and flavorful
meat.
2. Duck or Itik is available and popular in many towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of either sex and has extra tender meat.

Selecting Good Quality Poultry and Game

1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger chicken and thick in older one.
d. Small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and de-feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled, de-feathered, and the visceral
organs are removed.
a. The skin is smooth and yellow in color
b. The breast is plump
c. The thighs are well-developed
d. It has no objectionable odor
e. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part are usually packed in one carton, wrapped and
chilled or frozen. The various poultry parts are divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts
c. giblets – gizzard and heart

Nutritional Value/Components of Poultry and Game

Like meat, poultry contains high quality proteins. Chicken, the most consumed among the fowls, has
22.6% protein, 76.3% water and traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles. Dark muscles are those found in parts of fowl’s body
which are always used. These are the legs, thigh, wings, neck and rib cage. These are richer in fat, have
more connective tissues, and have higher riboflavin and myoglobin content. Most people prefer the dark meat
than white meat (from the breast) because of its juiciness and flavor. Variety meats refer to the meat of such
organs as the gizzard, heart, kidneys and liver.
Preparation of poultry for cooking
1. Slaughter and bleeding 4. Evisceration
2. Scalding 5. Deboning
3. Defeathering

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Market forms of poultry
1. Live poultry
Live poultry should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and
broken bones.
2. Whole poultry
Though not alive, the criteria for selecting live poultry also apply to whole poultry.
3. Dressed poultry
This is the most available poultry form in the market. Dressed poultry are actually slaughtered poultry
with the head, feet, blood, feathers and internal organs removed. Good quality dressed poultry should
be free from slime, off-odors and discoloration.
4. Drawn poultry
These are dressed poultry that have been chilled or frozen. They are usually available in groceries.

[Link]-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which have been separately
packed in a single container and frozen or chilled.

Different Cuts of Poultry

Breast, wings, thighs, leg with thigh and drumstick
1. Whole Chicken. Whole chickens are marketed either fresh or frozen.
2. Halves. The bird is split from front to back through the backbone and keel to produce 2 halves of
approximately equal weight.
3. Breast Quarters. Halves may be further cut into which include the wing. A breast quarter, including portions
of the back, is all white.
4. Split Breast. A breast quarter with the wing removed.
5. Split Breast without Back. A breast quarter with wing and back portion removed.
6. Boneless, Skinless Breast. Split breast that has been skinned and deboned.
7. 8-Piece Cut. The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with
back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken.
These are usually sold without giblets.
8. Whole Chicken Wing. The whole chicken wing is an all-white meat portion composed of three sections; the
drumette, mid-section, and tip.
9. Wing Drummettes. The first section between the shoulder and the elbow.
10. Wing Mid-Section with Tip. The flat center section and the flipper (wing tip).
11. Wing Mid-Section. The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
12. Whole Chicken Leg. The whole chicken leg is the drumstick-thigh combination. The whole leg differs from
the leg quarter and does not contain a portion of the back.
13. Boneless, Skinless Leg. Whole chicken leg with skin and bone removed.
[Link]. The thigh is the portion of the leg above the knee joint.
15. Boneless, Skinless Thigh. Thigh with skin and bone removed.
16. Drumsticks. Drumsticks include the lower portion of the leg quarter (the portion between the knee joint
and the hock).
17. Giblets. Includes heart, liver, and neck.

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Learning Outcome 2.1 Cook Poultry and Game Bird Dishes
Principles of Poultry Cookery
1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best
cooked using moist heat. Dry heat is suitable for young birds.
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.
3. To prevent the risk of microbial 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 thoroughly cooked.
4. Because of its susceptibility to microbial growth, 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 brown color.
6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and
tenderer product.
7. To improve the palatability of lean poultry meat, basting can be done.

Causes of Food Spoilage and Contamination

All food should be safe and free from contamination and spoilage at all points in its journey from its
source until it reaches the consumers. However, food contamination is a serious public health problem
resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of
food contamination is an important component of good nutrition and good health.
Food may be contaminated by different microorganisms or by chemicals that can cause health
problems for anyone who eats it.

The common causes of food contamination and food spoilage are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers 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
8. Prolonged exposure to temperatures favorable to bacterial growth

Poultry Cookery
Poultry, like meat may be cooked by either dry or moist heat method. The choice of method depends
mainly upon the age of the bird instead of location of the part in the carcass as in the case of meats. Fat
content should also be taken into consideration.
Methods of Cooking Poultry
1. Moist Heat Method
As discussed earlier in this lesson, chicken are categorized into classes. All classes of chicken
and other poultry for that matter may be cooked by moist-heat cookery. Common Filipino dishes are tinola,
sinampalukang manok, manok na pinaupo, and relyeno.
2. Dry Heat Method
The dry method is usually reserved for young tender poultry. The poultry class of these chickens is
specially termed “broilers and fryers” Somewhat older but still immature birds such as capons and roasters
are also suitable for roasting. They are still tender but have more fat than the broilers or fryers
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 Older birds need to be tenderized by moist cooking prior to dry heat cooking.

One point to remember in poultry cookery; moist heat cookery may be applied to all classes and kinds
of poultry but dry heat cookery is reserved for tender birds.

Steps in Fabricating Chicken

1. Cut along center of breast bone
2. Here you can view the cut made
3. Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along one side of the
breast bone to the base of the chicken.
4. Separate skin that is attached to breast from leg quarter
5. With your thumb under the wing joint press upward and out to separate joint
6. With knife, cut between joint to remove and cut any skin not separated from carcass yet.
7. Here is a picture of detached breast and wing.

8. Cut around wing joint to remove wing.

9. A small thin piece of meat located on underside of breast that can be removed by pulling the tenderloin,
good for chicken tenders. Repeat steps 3-9 for the other side of breast.
10. Cut around leg quarter going up high towards backbone then circling down toward other side.
11. Halfway through you will hit the joint.
12. Using your thumb push up and out to snap apart joint.
13. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.

Deboning Chicken

STEP 1: Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the
board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone
still attached.
STEP 2: At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along
the underside of the wishbone. Continue cutting around and under the wishbone until it is free and can be
pulled out with your fingers.
STEP 3: Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.
STEP 4: With short sharp strokes of your knife, keeping the knife close to the bones cut the flesh and skin,
carefully using your fingers to pull the flesh away from the carcass.
STEP 5: Cut the flesh from the curved (saber) bone near the wing and remove the bone.
STEP 6: The partially-boned bird with leg and wing bones left in, is now ready for stuffing.
STEP 7: While holding the wing bone from inside the bird, cut through the tendons and scrape the meat from
the bone with the knife. Pull out the bone, using the knife to free it.
STEP 8: Cut off end of the leg bone using a cleaver or thick-bladed cook’s knife. Note: The use of a cook’s knife for
chopping through chicken bone is acceptable for this application but not recommended for cutting through other bone.
STEP 9: Repeat step #7 to remove the leg bone. Reposition wing and leg meat so skin side is out.
STEP 10: The whole chicken is now completely deboned, with the skin intact and ready to be stuffed, rolled,
and roasted.

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Learning Outcome 2.3 Plate/Present Poultry and Game Bird Dishes

Portion Control for Cooked Poultry and Game

Chicken
 Meat shrinks about 25% when cooked. A quarter-pound hamburger (4 oz.) will actually yield a 3
ounce portion after cooking. An 8 ounce steak will yield about 6 ounces of cooked meat.
 A chicken breast is generally 3 - 4 ounces.
 A chicken thigh is usually 2 ounces, while a leg is 1 - 2 ounces.
 Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce choice (or exchange) with that.

How to Do Control Portion Sizes – Portion Control Secrets

It’s not always what you eat, but how much you eat - It’s the size of your servings that really counts!

Most of us tend to underestimate the amount of food we eat and tend to overestimate the
recommended portion sizes for many foods. Almost everyone underestimates the amount of calories
they consume, and people who weigh more do so, to a greater degree.

Portion: A “portion” is how much food you choose to eat at one time (breakfast, lunch, dinner, or
snack), whether in a restaurant, from a package, or in your own kitchen. Portions can be bigger or
smaller than the recommended food servings. There is no standard portion size and no single right or
wrong portion size.

Serving: A “serving” size is the amount of food listed (and recommended) on a product’s Nutrition Facts
(panel of packaged food) or the amount of food recommended in the Food Guide Pyramid and the
Dietary Guidelines* for Americans. Sometimes, the portion size and serving size match; sometimes they
do not. A serving is a standard amount used to help give advice about how much to eat, or to identify
how many calories and nutrients are in a food.

How to Control Portion Sizes:

Eating smaller portions of food is one of the easiest ways to cut back on calories—but it can also be
one of the most challenging, with the current trend of super-sizing. How do you know a reasonable
portion of food when you see it? Visualize the objects mentioned below when eating out, planning a
meal, or grabbing a snack.

Factors to consider in presenting/plating poultry dishes

 Types of service wares
 Plating
 Garnishing
 Sauces
 Accompaniments

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 Plating/ Presenting Poultry Dishes
 Creative Food Presentation Techniques
The way food is presented affects a person’s perception of how it will taste. People instinctively reject
bruised apples and browned bananas, and recognize well-marbled beef and perfectly ripe produce. Prepared
dishes work in the same manner. The perfect dish includes food that tastes as good as it looks.
The home chef faces similar circumstances on a nightly basis. Whether you’re entertaining, preparing a
special meal or jazzing up an old favorite, these food presentation tips will set your dishes apart from the crowd.
 Plating the Food
Plating is the act of arranging the meal on the individual plate immediately before it’s served.
Presentation should look natural. It should feel as though everything that is on the plate is meant to be should
feel as though everything that is on the plate is meant to be exactly where it is. Try to strike a balance between
having enough food on the plate to convey hospitality without overcrowding the plate—and potentially
offending your guest. Try to leave one-third of the plate empty, and plate your dish immediately before you
serve it. It goes without saying that hot food should be hot and cold food should be cold; always check the
temperature of your food before you serve it to a guest. After you have put the food on the plate, check to see
that the plate is clean. Plate edges should be especially immaculate. Clean spills or sauces away with a
moistened clean sponge or paper towel.
 Decorate the Frame
If the food is the masterpiece, then the plate is its frame. Adapt artistic framing strategies to your cooking for
a quick way to improve your food’s presentation. Buy beautiful bowls and plates in a variety of shapes and
colors. The same bowl of soup looks dramatically different in a small Asian ceramic cup and an oversized,
shallow white French consommé bowl.
You can also decorate the rim of a plate, just as you’d decorate a frame. Use culinary elements like colorful
spices or confectioner’s sugar; specialty salts like Hawaiian alaea or Himalayan pink salt which also lend
themselves wonderfully to this purpose.
For small appetizers, part of the presentation is making the display platter look beautiful. Make a bed of
uncooked soba noodles or flat rice sticks, shafts of wheat, or large sprigs of fresh herbs like rosemary and
thyme. This is also a good trick to use if you are preparing a hors d’oeuvre platter.
If you’re decorating a plate that will hold hot food, be aware that by the time you’re finished garnishing the
plate, the food may not be hot. In some cases, you can garnish the plate before you plate the food. If this is
impossible, work quickly and have all of your garnishes close by.

Mix Shapes, Colors and Textures

Food is naturally beautiful. Combine foods with different shapes, colors and textures on the same plate.
Grilled filet mignon becomes even more decadent when it appears on the plate with stark white mashed
potatoes and a bright green steamed vegetable.
In this case, these different elements combine for a dish that catches the eye. If your plate will contain
multiple elements, use an odd number of dishes rather than an even number for further interest. Grilled filet
mignon with mashed potatoes and steamed asparagus looks great, but add a stack of sliced tomatoes and the
combination becomes regimented and less remarkable.

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 Try to integrate a variety of shapes in each dish. Risotto is boring when paired with rice, as the two are
nearly identical in shape, color and size. Meatballs and Brussels sprouts are different colors but the same
shape. But meatballs and rice make an interesting combination, as do risotto and Brussels sprouts.
For a restaurant-worthy twist on traditional side-by-side plating, stack the components of your dish
vertically. Arrange asparagus into a teepee on the plate, with a dipping sauce in the center; make salads more
cylindrical than vertical. This approach can make any plate instantly more interesting.
Keep in mind that sometimes the most aesthetically pleasing plate of food does not include a garnish. For
example, crème brulee features a delicate, crunchy top layer. While its appearance can certainly be improved
with a small garnish or beautiful brulee dish, the texture and color of the caramelized sugar is beautiful enough
on its own.

Garnishes
Garnishes can be as simple or intricate as you like. For a twist on the traditional parsley sprig, use a sprig
or two of an herb or spice that was used in the dish. A ham flavored with rosemary might feature a sprig of
rosemary on each plate. Spicy pad Thai can include a wedge of lemon or lime and a dash of paprika sprinkled
around the plate.
You can also garnish with small fans of fruits and vegetables like cucumber, pineapple, avocado, citrus,
kiwi or apple. Slice the fruit or vegetable into thin rounds, leaving ¼” of flesh connected on one side to hold the
rounds together. Gently spread out the slices and arrange them neatly in an arc. Several kitchen tools are
available that will help you transform nearly any fruit into an attractive garnish for a plate.
The key to selecting a garnish is picking a garnish that will improve the dish. Garnishes add color and
continue a theme, such as a brightly colored orchid on top of passion fruit crème brulee. They can accent a
dish’s color, like chives on top of a baked potato, or a dish’s flavor.
Garnishes can provide complementary flavor, like peanuts in pad Thai, or contrasting flavor, like a lemon
wedge with seafood. An entrée’s sauce also makes a delicious garnish. Swirl it around or atop the plate for
visual and gustatory interest.

Learning Outcome 2.4 Store Poultry and Game Bird

Techniques in Storing Poultry

Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can be
packed separately, ready to cook, or for easy meal preparation and thawing.

Handling and Storage of Poultry

Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the
market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should be
lightly covered with waxed paper, placed in shallow utensils and stored in a cold part of the refrigerator near
the freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and
refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit until it is
thawed for cooking.

Freezing and Thawing Poultry

To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil
or paper and then frozen at -170oC (0oF) or lower. Although there are no abrupt changes in quality during the
first few months of poultry storage, it has always been a good practice to use these chickens first which have
been in storage longest and those with torn wrapper.

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Storage Time for Poultry and Game
Refrigerator
Product Freezer ( 0oF)
(35-40oF)
Chicken and turkey (Whole) 1 – 2 days 12 months
Chicken (pieces) 1 – 2 days 9 months
Turkey ( pieces ) 1 – 2 days 6 months
Duck and Goose ( whole ) 1 – 2 days 6 months
Giblets 1 – 2 days 3 – 4 months
Wild duck, pheasant. Goose
( whole) 1 – 2 days 6 months
Cooked poultry dishes 2 – 4 days 4 – 6 months
Canned poultry, opened 1 day NR

It is not recommended to refreeze poultry after it has been thawed. Freezing and thawing release fluids
called drip and the chances of bacterial spoilage are increased. Water holding capacity of meat is also affected
by subsequent thawing.
When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to
rehydrate. Immediately cook the thawed meat since bacterial growth is rapid upon thawing. Slow thawing may
be effected by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running
tap water for ½ to 1 hour, in their original wrap In both cases. However, frozen poultry or any other market
forms of poultry should not be allowed to thaw or soak in a bowl of water because of possible bacterial build.

Safety Practices in Handling and Storing Poultry and Game Products

How to Handle Chicken Safely
Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food
poisoning than any other pathogen. Fortunately, it's easy to avoid getting sick from chicken and poultry, as
long as you follow safe food handling practices.

Safe Shopping for Chicken and Poultry

During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf life as well as to
prevent bacteria growth. Packages of chicken should feel cold to the touch, and should be among the last
items you select before checking out.
Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your
grocery cart.
Once you're home, you should immediately place your chicken in a refrigerator that maintains a

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temperature of 40°F or colder, and use it within 2 days. Otherwise, it should be frozen at 0°F.

Safe Handling of Chicken and Poultry

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain
bacteria. These bacteria can cause illness in large numbers.

Therefore, to avoid illness we need to limit bacteria's ability to multiply, or kill them altogether. Limiting
their ability to multiply requires making sure that food products are not left at room temperatures — or
specifically, temperatures between 40°F and 140°F — for more than an hour.

And remember, freezing doesn't kill bacteria, either — it just makes them cold. The only way to kill food-
borne pathogens is by thoroughly cooking the food.

Another concern with respect to working with uncooked poultry is cross-contamination. Cross-
contamination can happen when raw poultry — or even just its juices — somehow come into contact with any
other food products but especially ones that are already cooked or ones that will be eaten raw, such as salad
vegetables or greens.

Fresh vs. Frozen Chicken and Poultry

If the label on a raw poultry product bears the term "fresh," that indicates that it has never been colder
than 26°F. Poultry that has at any time been kept at 0°F or colder must have a label indicating that it is "frozen"
or "previously frozen," whatever the case may be.
Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer than 0°F can be
labeled neither fresh nor frozen.

Chicken and Poultry Product Dating

Federal regulations don't require poultry products to be dated. However, most retailers will date the
chicken products that they sell.

If they do opt to date the product, regulations do require that there be a phrase signifying whether the
date is a "sell by" date or a "use before" date, and the explanation must appear right next to the date.

Basics for Handling Food Safely

 Shopping
 Storage
 Preparation
 Thawing
 Cooking
 Serving
 Leftovers
 Refreezing

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 Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't
see, smell, or taste harmful bacteria that may cause illness.

In every step of food preparation, follow the four Fight BAC! ™ guidelines to keep food safe:

1. Clean — Wash hands and surfaces often.

2. Separate — Don't cross-contaminate.
3. Cook — Cook to proper temperatures.
4. Chill — Refrigerate promptly.

Shopping

1. Purchase refrigerated or frozen items after selecting your non-perishables.

2. Never choose meat or poultry in packaging that is torn or leaking.
3. Do not buy food without expiration dates

Storage

1. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
2. Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator
should be at 40 °F or below and the freezer at 0 °F or below.
3. 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.
4. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to
prevent meat juices from getting onto other food.
5. To maintain quality when freezing meat and poultry in its original package, wrap the package again with
foil or plastic wrap that is recommended for the freezer.
6. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the
shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will
keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean, and dry
place. Discard cans that are dented, leaking, bulging, or rusted.

Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after handling food.
2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
3. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
4. Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

 Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do
not drip onto other food.
 Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water.
Change the water every 30 minutes. Cook immediately after thawing.
 Microwave: Cook meat and poultry immediately after microwave thawin

Cooking
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Cook all raw poultry, beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of
145 °F as measured with a food thermometer before removing meat from the heat source. For safety and
quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal
preference, consumers may choose to cook meat to higher temperatures.

Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

Serving

 Hot food should be held at 140 °F or warmer.

 Cold food should be held at 40 °F or colder.
 When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
 Perishable food should not be left out more than 2 hours at room temperature (1 hour when the
temperature is above 90 °F).

Left overs

 Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was
above 90 °F).
 Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
 Use cooked leftovers within 4 days.
 Reheat leftovers to 165 °F.

Refreezing

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by
other methods, cook before refreezing.

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