WebChapter 1: The Food Service Industry . PowerPoint Slides. Study Guide Solutions. Test Bank. Text Images (requires WinZip or equivalent software) ... Chapter 13: Cooking Poultry and Game Birds. PowerPoint Slides. Study Guide Solutions. Test Bank. Text Images (requires WinZip or equivalent software) WebThe term cooking is not confined to that process whereby heat is applied to raw food, it applies to all its aspects, from buying to preparing, through the actual cooking and finally …
PPT Prepare & cook poultry & game meats 310712
WebDRESSING 3. Plunge the chicken into a hot water bath for 45 seconds to 1 minute. This allows some of the fat to melt around the pin feathers making it easier to de-feather. 4. Quickly tuck the chicken legs under his breast and begin to pull out the pin feathers from around the wings and tail first as these can be difficult to pull out once the bird cools. 5. WebAbstract. The art of cooking, for that is what it is, requires a love of food in all its forms, but before you can realistically hope to produce a good dish or become a good cook there are certain basic principles you must learn. The term cooking is not confined to that process whereby heat is applied to raw food, it applies to all its aspects ... self made free mp3 download
TLE COOKERY 10 QTR 3- Week 7: Plate / Present Poultry …
WebJan 11, 2024 · Prepare and Cook Poultry and Game Meats 1. Identify and select poultry and game meats 2. Prepare poultry and game meats 3. Cook, hold and present 4. Store poultry and game meats. Slide 2. 3. 1. Identify and select poultry and game meats Identify varieties of poultry and game Identify commercial establishment cuts and specifications … WebYounger birds such as roasters or broilers should be grilled, fried, roasted or baked. Poultry from older birds will be less tender and should be stewed or braised. Canning: Poultry must be canned in a pressure canner for a safe food product. Choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers ... Webseveral 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 - dumsticks, thighs, wings, neck, backs, and rib. cage. b. white meat - breasts. c. giblets - gizzard and heart. self made hair newcastle