VICAT

S32999
JEONGCHEOL KIM
PREPARE POULTRY DISHES

Assessment 1 – Assignment

1. You arrive at work to start your shift. List 5 methods you could use to
identify the mise en place and preparation requirements for your shift:

Methods to identify mise en place and preparation requirements

1. Check all bookings
2. Check standing orders
3. Check recent historical data
4. Read recipes
5. Read preparation lists

2. List quality points of poultry.

Quality points
1. No blemishes or bruising
2. Clean and fresh smelling
3. Skin intact and no broken bones
4. Firm plump breasts
5. No pin feathers
6. The tip of the breastbone should be flexible, indicating a young bird

3. List four “game birds” and list the general cooking requirements for each:

Game birds Cooking requirements

1. Muscovy Ducks 1. Breast should be cooked separately and served
2. Quails underdone
3. Pheasant 2. Poeler or de-bone and grill
4. Pigeon 3. Young birds are roasted and breast should be
barded, old birds are braised.
4. Poeler or de-bone and pan-fry/grill

4. List and describe five portion cuts for poultry.

Portion cuts Description

1. Supreme 1. Remove the breast with only the wing bond
2. Thigh included
3. Ballotine 2. The thigh by cutting through the line of fat
4. Maryland separately between thigh and drumstick
3. This method of presentation has a various of
approached resulting in a boned and stuffed leg
 and thigh of poultry – usually used as a hot dish
4. Usually leg with thigh attached or sometimes
thigh only

5. You need to prepare chicken ballotines filled with a chicken farce and you are
starting with a whole chicken.

a. Which equipment and utensils would be required to complete this task

including de-boning and cutting the whole chicken?

b. What are the safety requirements which mush be considered?

c. What are the requirements for assembling the food processor in a safe and
hygienic manner?

d. What are the requirements for ensuring the sharpness of knives is maintained
during the preparation of poultry? How is this done?

Equipment and utensils required

1. Cutting board includes yellow cutting board.
2. Bowls and trays.
3. Boning and Chef’s knife.
4. Plastic spatula.
5. Food processor.
6. Cling wrap and labels.
Safety requirements
1. Make sure knives are sharpened.
2. Make sure cutting board is secured.
3. Use correct cutting techniques.
4. Follow kitchen instructions.
5. Use latex gloves or nylon gloves.
Safe and hygienic assembly of food processor
1. It is important to check equipment first for cleanliness to prevent cross-
contamination.
2. After washing, any equipment has to be assembled should be put together.
3. Incorrect assembly could damage the equipment of cause injury.
4. Make sure area is clean and free from moisture.
Methods and procedure to ensure sharpness of knives
1. There are many methods to sharpen your knives.
2. For example, you can use a sharppening stone, or a sharpening rod,
sharpening system or an electrical sharpening machine. You can also ask
someone else to do the job. The best sharpening method for you, depends on
the kind of knives you want to sharpen, the type of steel of the blade, your
experience with sharpening and your own preferences.
6. List 3 methods of trussing and describe how they are done.

Trussing Description
1. Needle trussing 1. Bird is trussed with a needle using
2. Hand trussing string to hold legs and thighs.
3. Incision 2. The bird is bound with string to
maintain its original shape.
3. Make an incision on either side of the
skin at the opening at the lower body,
tug in knuckles and push into shape.

7. Provide 4 reasons for trussing

Reasons
1. The bird is going to cook more evenly.
2. The breasts will be displayed more prominently.
3. More poultry can be fitted into a roasting tray.
4. Overall presentation.

8. What are the storage, temperature and thawing requirements for frozen
poultry?

Storage requirements Storage temperature Thawing requirements

Store in a freezer, -18 ℃ ~ -24 ℃ 1. Thaw in a refrigerator
individually wrapped, to prevent contamination
spread out to speed up or food poisoning.
the freezing process.
2. Do not thaw in
water(Danger zone)
due to loss of flavour.

3. Do not thaw in
microwave or under
running water, as it leads
to breakdown of cell
structures and therefore
excessive loss.

9. What are the storage requirements for cooked poultry products on display or
for sale or further use, including labelling where relevant?
Storage Requirements
1. When displaying and storing food for sale it is important to store it under the
correct conditions that keep the food safe and prevent cross contamination.
2. Food should not be stored the danger zone
3. Keep food types separate to avoid cross-contamination and think of your work
processes during preparation and plating.
4. Small takeaway containers, vacuum packaging and plastic wrap all help in
keeping product in optimum condition and minimizing waste through spoilage
 or drying out as well.
5. Using labels is an ideal way to be organized and to remember what we’ve done
and when.

10. What is the purpose of a marinade? List 2 different types of marinades and
provide 2 menu examples for their applications:

Purpose of a Marinade
Marinades are one of the oldest methods for preserving food. They preserve food
by preventing bacteria and air coming into contact with the food product, whilst
tenderizing it at the same time.
Marinades are used to impart flavour to food. It is important to choose a
marinade that complements the flavours of your food.
Type of Marinade Menu Examples
1. Instant Marinade 1. Tandoori Chicken
2. Drumsticks for BBQ
2. Soaking Marinade 1. Smoked chicken
2. Game birds

11. As a guideline, what is the approximate cooking time per kg of poultry for
roasting?

 How can you check whether the bird is cooked?

 How would this differ if a bird is filled with a stuffing?

Cooking time and variance for stuffed birds

1. General cooking time for roasting should be 45minutes per kg.
2. Always double-check by lifting the bird up and checking the liquid coming
from the cavity.
3. Stuffed poultry may take longer to cook as it is likely to cook slower from the
inside. If you are unsure about cooking time, you need to cook it for an extra
15~30minutes.

12. Provide a brief description for the following cookery methods applied to
suitable types and different cuts of poultry. Also provide 1 menu example for
each method:
Cookery methods Description of application and use of suitable cuts and or
types of bird
Boiling The main use of boiling is for making stock or soups – use
boiler chicken if you require good stock. Blanch the chicken
and then place it in simmering water containing a bouquet
garni and vegetables.
Shallow Poaching Use breast fillet. Butter a pan and sprinkle with diced onion.
Place the chicken breast on top and add white wine, sherry
or stock. Poach are simmering temperature covered with a
lid cartouche and use the poaching liquid for the sauce.
Deep Poaching Use whole birds, breast and thigh. Submerge the chicken in
stock and aromats. Once cooked, remove and cool. Store in
 the coolroom in the cooled chicken stock to get optimum
flavours and smells.
Stewing Use chicken pieces and smaller game bird pieces. Seal the
meat in fat and add the mirepoix and cook lightly. Add
aromats and fry lightly. Deglaze with wine if required and
barely cover with stock.
Poeler Suitbale for whole bird. Truss the bird and place on a bed of
mirepoix, spread with a little butter or oil and cover with a
lid. Cook in the oven and 10 minutes before the finish
remove the lid to expose the bird to heat for overall
browning.
Braising Use large pieces or whole birds. Seal and add mirepoix,
spoon in tomato paste and deglaze 3 times. Add jus or demi-
glace half way up the bird and cover; cook slowly in the
oven.
Shallow-Frying Portion pieces of poultry and game like supreme and
schnitzels are suitable. Heat a pan and add fat. Place the
item in the fat with the presentation side down and cook
until beads appear.
Saute Chicken Produce a jus from the carcass. Heat a pan and add fat, fry
the sauté pieces with the presentation side down. Toss and
finish cooking in the oven. Remove pieces from pan, drain
off the fat and deglaze the pan with the jus.
Deep-Frying Crumbed portion pieces are suitable. Marinate the chicken
and coat to precook and deep-fry at 150-160 ℃. The meat
can be fried at 180 ℃ again, however, ensure that the
internal temperature is above 75 ℃
Grilling Grill portion pieces and whole, de-boned small birds.
Season/marinate the chicken and draw through oil/butter
and place on grill bars or under the salamander.
Roasting Portion pieces and whole, preferably young, birds can be
used. Trim and truss the poultry or game and season inside
and out. Place on top of a trivet or bones on its leg and place
in the oven. Turn every 10 minutes, finishing on the back
with the breast facing upwards for the last 15 minutes to
crisp the skin.

13. List 6 important hygiene factors which must be applied when handling and
processing poultry:

Hygiene Factors
1. Always wash your hands when you prepare poultry and when you change food
groups.
2. Use different colour cutting board depending on material.
3. Replace dishcloths regularly.
4. Always store raw poultry on lower shelves to prevent drips contaminating
other foods.
5. Keep uncooked meat covered and separated from cooked food.
6. Use separate towels for separate each tasks.
14. Calculations
You require 3.200kg of chicken meat to produce a farce. A chicken size 16 has a
net yield of 70% meat.

a. What is the total weight of chicken you would require expressed in 0.000kg?
(round your answer to 3 decimal places)

Answer: 4.571kg

b. How many whole chickens size 16 would you need to order from stores?

Answer: 4571/1600 = 2.85 ~ 3 Chickens

15. Select 3 different dishes using poultry and game birds and provide a suitable
starch, accompaniment and sauce for each dish:

Menu example Starch, Accompaniment, Sauce

Chicken Supreme Fresh noodles, steamed julienne of
vegetables, tarragon beurre blanc.
Braised Pheasnat Spaetzli, red cabbage the apples, game
sauce with cranberries.
Chicken with prosciutto people Polenta, grilled green asparagus,
Chianti sauce.

16. Provide a brief overview of the nutritional values of poultry in general,

turkey specifically and game birds like emu and ostrich:

Nutritional Value of poultry

Nutritionally, poultry is a major protein source in the diets of many cultures.
Chicken is a lean meat, meaning it is low in fat and also has more unsaturated
fatty acids than saturated fatty acids. It provides essential vitamins and minerals,
particularly niacin, vitamin A, vitamin E and magnesium. Chicken is a relatively
poor source of iron and zinc compared with other meats. Duck, however, is a
good source of iron and zinc.
Nutritional Value of turkey
Turkey meat is low in fat but high in protein, B vitamins and the minerals iron,
copper, zinc and potassium. Due to the large volume of lean breast meat
compared to dark meat of the bird, the breast tends to dry out during roasting.
Nutritional Value of emu and ostrich
Emu is bred for its fine-textured, high quality red meat as well as its skin, eggs
and oil. The meat has a very high iron content, less than 3% fat and less than 150
calories per 100g. It is low in cholesterol with less than 50mg per 100g.
Ostrich meat is a red 99% fat-free meat, low in cholesterol and has 60% fewer
calories than beef. Use younger animals for tender product. The breast and leg
meat can be used.
17. What are the typical steps involved for carving poultry as part of a
presentation, buffet or function to ensure correct portioning and mix of meat?
How would this vary for emu or ostrich meat?

Steps for carving poultry

1. Remove the legs and thighs by twisting or cutting through the natural joints.
De-bone and slice the leg and thigh meat.
2. For a large bird remove the wing through the natural joint. For smaller birds
carve through a portion of breast meat before cutting through the wing joint so
the breast meat is attached.
3. Slice through the breast meat until all meat has been removed.
4. Serve proper portions and try to mix the meat, for example, place breast and
thigh meat on the same plate.
Steps for carving ostrich or emu meat
1. Cut across the grain to reduce shrinking during cooking.
2. Because of the low fat content cook the meat quickly at a high temperature to
prevent loss of juices.
3. Serve rare to medium for optimum moisture retention.
4. Various cuts have different degrees of toughness.

18. You are working in saucier section of a hotel. You are preparing various
poultry cuts and feathered game for a function.

1) What is required to ensure a food safe workspace and equipment during

preparation and service and at the end of the shift?

- Cleaning tools and supplies should be cleaned before being put away. If they are
used for cleaning food preparation areas they should be cleaned and sanitized
before they are stored. Tools and chemicals should be stored in a locked area
away from food areas. The area should be well lighted so employees can identify
chemicals easily. The storage area should be equipped with hooks for hanging
mops, brooms, and other cleaning tolls, a utility sink for filling buckets and
cleaning tools, and a floor drain. Never use hand-washing sinks, food-
preparation sinks, or ware-washing sinks to clean mops, brushes, or tools.
When storing tools and supplies, consider the following suggestions: Air-dry
wiping cloths overnight. Hang mops, brooms, and brushes on hooks to air-dry.
Do not leave brooms or brushes standing on their bristles. Clean, rinse, and
sanitize buckets. Let them air-dry, and store them with other tools.

2) What does this need to include to prevent wastage of leftovers or by-products

from preparation? List 2 examples of how off cuts and trimmings from poultry
and feathered game could be used to boost food costs.

1. Freeze leftover single ingredients

- Freeze leftover foods that you know will last. For example, Egg whites keep well
frozen for up to 12 months. Or you could collect leftover bread and freeze in
order to eventually make breadcrumbs when you need them.

2. Store leftover safely

- Make sure you store your leftover correctly and safely to make sure they don’t
go off. If you put your foods in correct containers, or cover correctly it will
minimize food waste.

Assessment 2 – Check Point

Checkpoint 1

Q1.

1. Battery feeding speeds up the fattening process on a controlled diet, with no

opportunity or the real flavours of the meat to improve.

2. Free-range poultry farming is becoming more popular due to the superior

flavour of the meat and concerns about the health and welfare of battery birds.

Q2.

- Nutritionally, poultry is a major protein source in the diets of many

cultures. Chicken is a lean meat, meaning it is low in fat and also has more
unsaturated fatty acids than saturated fatty acids. It provides essential
vitamins and minerals, particularly niacin, vitamin A, vitamin E and
magnesium. Chicken is a relatively poor source of iron and zinc compared
with other meats. Duck, however, is a good source of iron and zinc.

Q3.

Poultry Feathered Game

Land fowl 1. Emu
- Chicken 2. Ostrich
- Turkey 3. Guineafowl
4. Muttonbird
Waterfowl 5. Patridge
- Ducks
- Geese

Q4.

- In Australia, all meat sold through a catering outlet has to be inspected by

qualified meat inspector and given health clearance for human
consumption. Feathered game, therefore, is only available from breeders
and has a different flavour from game birds living in the wild.
-
Q5.

1. Seasonality – some game birds may only be available for a limited time.
2. Price – it may be cheaper to buy whole chickens and use each part in various
menu dishes, rather than ordering just 1 cut.
3. Infrastructure – storage space and preparation space is able to impact on
possible processes such as carcass breakdown.
4. Equipment available – specialized cooking equipment like deep-fryers
5. Quality standards – differences in menus and expectations between an aged
hostel, café, restaurant.
6. Service requirements – self-service, set menu, a la carte style.
7. Stock rotation – FIFO (First-In-First-Out) principles are important to make
sure that the oldest product is used up first.

Checkpoint 2

Q1.

1. Safety – using a cleaver for chopping bones could be dangerous and proper
training needs to be given.

2. Appropriateness – a boning knife would be used for deboning a carcass to

minimize wastage and enhance presentaion.

3. Ease of use – when you make chicken consommé a pot may be to use for small
amounts but a bratt pan is easier for larger amounts and makes straining the
finished product simple.

4. Reducing wastage – reusing offcuts and using different parts of the chicken for
different menu items.

Q2.

1. It is important to check equipment first for cleanliness to prevent cross-

contamination.

2. After washing, any equipment has to be assembled should be put together.

3. Incorrect assembly could damage the equipment of cause injury.

4. Make sure area is clean and free from moisture.

5. Hygiene is a key factor during any job and regular cleaning and sanitation of
equipment during usage or when changing a food item, is important.

Q3.

1. Once all of the ingredients are weighed, consider the correct storage
requirements for use, as well as preparation.

2. Prepare the ingredients into the correct shape and trim as required from
menu. The requirements should be outlined in the recipe.

3. During preparation it is important to consider any trimmings or offcuts and

how they will be used in other sections of the kitchen.
4. Any items that can be reused must be stored properly and are normally
identified with a tag or label stating the item.

5. The recipe can be produced following the steps outlined in the standard recipe
card.

Q4.

1. Skin texture which is not sticky and is dry.

2. No bad smells from skin.
3. Plump breast.
4. Blusih white tinge.
5. Flexible tip of breastbone.
6. Unbroken skin with no blemishes, marks.
7. Unbroken bones.

Q5.

1. Be individually packaged.
2. Show no signs of freezer burn.
3. Be delivered at a temperature below -18℃
4. Show no signs of excessive frozen fluid.
5. Have packaging which in not ripped
6. Be properly labeled with use-by date, etc.

Q6.

- Poultry is easy to buy because it is sold by weight in incremental steps of 100g.

A number that corresponds to the weight per 100g represents each step, for
example, No.7 chicken weighs 700g.

Checkpoint 3

Q1.

1. Store in the refrigerator at 1-4℃

2. If polythene wrapped, as in whole chickens, store breast down. This way the
breast will get more moisture and the skin will not dry out.
3. If the chicken is not wrapped, cover it to prevent drying out and spoilage due
to contact with other food items.
4. Store on drip trays and change regularly to prevent cross-contamination.
5. Poultry is best used within 3 days of delivery.

Q2.

1. Store in the freezer at -18℃ to -24℃

2. Individually wrap items for ease of separation when defrosting items.
3. Spread items out on a tray to speed up the freezing process. Once the items are
frozen they may then be bulk packed.
4. Frozen poultry is best used within 3 months.
5. Thaw in the refrigerator to prevent contamination or food poisoning.

Q3.

1. Food should not be stored the danger zone.

2. Individual items or particular food groups may need to be segregated to
prevent them absorbing the odours of other food.
3. Small takeaway containers, vacuum packaging and plastic wrap all help in
keeping product in optimum condition and minimizing waste through spoilage
or drying out as well.
4. Using labels is an ideal way to be organized and to remember what we’ve done
and when.
5. Labelling may include simple labels, such as a cartouche stating : Oil,
12/12/18, Peter, up to full nutritional labels required for bulk cooking and
distribution.

Q4.

1. Spatchcock are birds with an age of approximately 3 weeks and a weight range
of 400-500g. The meat is very tender and the bird has a yellowish colour.
2. Broilers are birds with a weight range of 750-1250g. They are usually
harvested at 5 – 7 weeks.
3. Poularde hen refers to a chicken with a weight range of 1200-2000g which is
harvested between 6 and 11 weeks of age. These form the majority of chicken
meat on the market.
4. Laying hens are birds which are bred to lay eggs and are slaughtered at 12-14
months of age to use in stocks and soups. The meat is tough but very
flavoursome.

Q5.

- Cook whole chicken for ~45minutes per kg, lift the chicken and ensure
that the juices running from the vent are clear.

Q6.

1. Duck is often roasted and often does not require basting due to the fat present
under the skin.
2. Whole ducks are to be cooked for 45-60minutes per kg until internal
temperature reaches ~70℃. Because of the tenderness of younger birds, the
juices may be slightly pink while the juices of older birds must run clear.

Q7.

-
Turkey meat is low in fat but high in protein, B vitamins and the minerals
iron, copper, zinc and potassium as well.
Checkpoint 4
Q1.

- Game birds are hung, unplucked, by the neck with the feet down in a well
ventilated coolroom. Older birds require longer hanging time.
- In Australia game birds are sold dressed ready for the table, although they
may still have the head attached.

Q2.

1. A beak that breaks easily.

2. Soft breast plumage.
3. Pointed quill feathers.
4. Smooth legs.
5. Plump breast.
6. Flexible breast bone.

Q3.

- Commercially-bred birds do not require hanging and have a sweeter,

milder flavour than wild birds.
- It is important to think of the age of the bird when you choose proper
cookery methods.
- Older birds are generally braised while younger birds are cooked with dry
heat methods.
- The breast meat is quite dry and requires care in cooking.

Q4.

1. The meat is generally tender but like all game birds are able to become dry if
overcooked.
2. Bone out like quail or spatchcock and grill or stuff and remould into its natural
shape.
3. Breast meat should be cooked slightly underbone for optimum moisture.
4. Use any bones for stocks or sauces.
5. It is advisable to use young birds, otherwise they are going to be tough. Cook
whole, poeler style, or grill or pan-fry the bird underdone.

Q5.

- Quail has dark coloured meat and it is essential to ensure that there are no
feathers remaining on the bird. The meat is tender due to the small size and age
of the bird. They are harvested at 6 weeks at ~90-220g and sold fresh and
frozen, usually in packs of 4-6. Larger quail are sold as “jumbo quail”. Legs and
breast meat is able to be bought from some suppliers as well.

Checkpoint 5
Q1.

Term Description
Supreme Literally translated as “the best”. Remove the breast with only
the wing bone attached. French the wing bone.
Leg Separate the leg from the carcass through the natural joint.
Ensure removal of the oyster to ensure eating quality and
minimize waste.
Thigh Separate the thigh by cutting. Trim the knuckle ends.
Drumstick The drumstick is frenched and the top knuckle trimmed for
presentation.
Saute cuts Preparation of a whole chicken into ten pieces. Although
trimmed, there are some bones left in. The carcass is used for
stocks.
Ballotine This method of presentation has a couple of approaches
resulting in a boned and stuffed leg and thigh of poultry. It can
be used for buffets.
Galantine A fully boned bird filled with stuffing. The wing bones and
drumstick bones may be left in. The bird can be opened from the
back or de-boned from the vent to remove all of the bones, while
leaving all of the skin intact.

Q2.

1. Using a trussing needle and string.

2. Hand trussing with string.
3. By making incisions in the bird to tuck the legs or wings in.

Q3.

1. The bird is going to cook more evenly.

2. The breast is going to be displayed more prominently.
3. More poultry can be fitted into a roasting tray.
4. Presentation.
5. Keeps fillings inside the bird.

Q4.

1. Bread.
2. Couscous.
3. Farce.
4. Chestnut Farce.

Q5.

- The term barding comes from the French word “barder”. Traditionally
pork belly fat, known as green bacon, was used. It is also referred to as
surface larding and was used to cover the breasts of game birds during
 roasting.
- Barding is widely used in modern Western cookery for poultry and game
birds.
- Breast meat from poultry and game can be prevented from drying out by
leaving the skin on.
- Another method is to insert compound butters under the skin to get moist
and flavoursome outcomes.

Checkpoint 6

Q1.

- Marinades are one of the oldest methods for preserving food. They
preserve food by preventing bacteria and air coming into contact with the
food product, whilst tenderizing it at the same time.
- Marinades are used to impart flavour to food. It is important to choose a
marinade that complements the flavours of your food.
- It is important to note that salty marinades are usually of the soaking
variety.

Q2.

1. Instant marinades:
-> Examples: Lemon juice, soy sauce.
-> Menu applications: Tandoori chicken, chicken drumsticks.

2. Soaking marinades:
-> Examples: Buttermilk, red wine.
-> Menu applications: Smoked chicken, smoked turkey.

Q3.

1. Trimming loss
2. Cooking loss
3. Menu use

Q4.

Item Weight %
Carcass 400g 25
Neck 144g 9
Wing 96g 6
Fat 64g 4
Breast 320g 20
Trim 176g 11
Duck legs (ballotine) 400g 25
Total 1600g 100

Q5.
1. Brioche with chicken livers in cabernet sauce.
2. Duck liver curry on basmati rice.
3. Chicken liver skewers.

Checkpoint 7

Q1.

1. Fat
- Rendered for use in sautéed potatoes, chips, confit, rilettes.

2. Trimmings
- Mealoaf, meatballs.

3. Bones
- Stocks, sauces.

Q2.

1kg Chicken.
1L Cream
2 Eggs.
Ballottines, Galantines, Quenelles.

Q3.

- The main use of boiling is for making stock or soups – use boiler chicken if
you require good stock.
- Blance the chicken and then place it in simmering water containing a
bouquet garni and vegeales.

Q4.

Steaming
- Suitable for prepared chicken pieces, supremes and portioned game birds.
Place the chicken on top of vegetables and herbs into a steamer basket.

Shallow Poaching
- Use breast fillet. Butter a pan and sprinkle with diced onion. Place the
chicken breast on top and add white wine, sherry or stock. Poach are
simmering temperature covered with a lid cartouche and use the
poaching liquid for the sauce.

Deep Poaching
- Use whole birds, breast and thigh. Submerge the chicken in stock and
aromats. Once cooked, remove and cool. Store in the coolroom in the
cooled chicken stock to get optimum flavours and smells.
Checkpoint 8
Q1.

Stewing
- Use chicken pieces and smaller game bird pieces. Seal the meat in fat and
add the mirepoix and cook lightly. Add aromats and fry lightly. Deglaze
with wine if required and barely cover with stock.

Poeler
- Suitbale for whole bird. Truss the bird and place on a bed of mirepoix,
spread with a little butter or oil and cover with a lid. Cook in the oven and
10 minutes before the finish remove the lid to expose the bird to heat for
overall browning.

Braising
- Use large pieces or whole birds. Seal and add mirepoix, spoon in tomato
paste and deglaze 3 times. Add jus or demi-glace half way up the bird and
cover; cook slowly in the oven.

Q2.

Shallow-Frying
- Portion pieces of poultry and game like supreme and schnitzels are
suitable. Heat a pan and add fat. Place the item in the fat with the
presentation side down and cook until beads appear.

Saute Chicken
- Produce a jus from the carcass. Heat a pan and add fat, fry the sauté pieces
with the presentation side down. Toss and finish cooking in the oven.
Remove pieces from pan, drain off the fat and deglaze the pan with the
jus.

Deep-frying
- Crumbed portion pieces are suitable. Marinate the chicken and coat to
precook and deep-fry at 150-160 ℃. The meat can be fried at 180 ℃
again, however, ensure that the internal temperature is above 75 ℃

Grilling
- Grill portion pieces and whole, de-boned small birds. Season/marinate
the chicken and draw through oil/butter and place on grill bars or under
the salamander.

Roasting
- Portion pieces and whole, preferably young, birds can be used. Trim and
truss the poultry or game and season inside and out. Place on top of a
trivet or bones on its leg and place in the oven. Turn every 10 minutes,
finishing on the back with the breast facing upwards for the last 15
minutes to crisp the skin.
Q3.

1. Always consider the flavour of poultry when you decide on any accompanying
sauces, vegetables, starches, spices or herbs.
2. Richly flavoured poultry are traditionally served with acidic sauces for good
contrast.
3. For light, delicate dished, a poached breast in cream sauce would be a good
choice.

Q4.

1. Remove the legs and thighs by twisting through the natural joints. Debone and
slice the leg and thigh.
2. For a large bird remove the wing through the natural joint. However, for
smaller birds crave through a portion of breast meat before cutting through the
wing joint.
3. Remove the wishbone.
4. Slice the breast meat until all meat has been removed.
5. Serve appropriate portions and try to mix the meat.