PREPARING POULTRY AND GAME DISHES

Poultry refers to chickens, ducks, turkeys, pigeons, and geese. Poultry are sold in markets either alive or frozen in dressed forms. Cut up chicken
are also available in markets and supermarkets today.

CHICKEN DUCK

- Most popular poultry species - Group of Waterfowl

- Utilized for both meat and egg production - Popular in Asian Cuisines

TURKEY GOOSE

- Domesticated variety of an American wild bird - Popular in some Cultures

- Popular in Australia - Related to the Duck

- Wild creatures - Can live by eating Grass

- Hunted for Food

MARKET FORMS OF POULTRY

1.Whole - cleaned birds with their head and feet removed.

2.Whole chicken cut into individual pieces - breasts, drumsticks, thighs, quarters, and halves.

3.Breasts - whole or half breast, with the skin and bones, boneless, or boneless and skinless.

4.Whole legs - typically sold bone-in and with the skin.

5.Thighs - sold bone in or boneless, with or without the skin.

6.Drumstick - sold bone-in with or without the skin.

7.Ground poultry/ground chicken - a preparation of minced chicken sold raw used as an ingredient.

8.Processed poultry - made into such items as patties, sausage, or bacon.

METHODS OF COOKING POULTRY

Poultry is a particularly versatile meat suited to many different methods of cookery. You must consider the type, age and size of the bird to
make sure it is suited to the recipe or cooking style you have chosen.

1.Frying - the easiest method of cooking poultry

a.Shallow frying - cooking method where poultry is cooked in a small quantity of pre-heated oil in a shallow pan.

b.Deep frying-cooking method in which poultry is submerged in hot oil in a frying pan.

2.Roasting - cooking method in which poultry is surrounded and cooked in heated air usually in an oven.

3.Broiling - cooking method where poultry is cooked by direct heat from a flame. Electric unit, or glowing coals.

4.Braising - a moist cooking method similar as that for braising other meats where the pieces are sprinkled with flour to coat them, browned in
hot fat, then simmered or baked in a covered pan with or without a small amount of liquid.

5.Stewing - a slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid. Water, stock, or sauce.

6.Steaming - moist heat cooking process where the chicken does not come into contact with the cooking liquid but cooked, by the surrounding
steam or sometimes baked under pressure.

Preparing and Cooking Meat

TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT PREPARATION :

1.Bain marie - a piece of French cooking equipment like a double broiler/water bath used to heat things slowly and gently.

2. Baster - tool used to baste meat as it cooks in its own juices. Commonly used for rotisserie cooking, grilling, and roasting.
3. Boning knife - a narrow-bladed knife used to remove the bones and/or flesh from meat. The blade varies. It is stiff when used for beef and
pork but is flexible when used for poultry and fish.

4. Braising pan/brazier/braiser/ rondeau - a special enameled cast-iron pan with a tight-fitting lid used to braise meats.

5. Broiler pan - a pan designed to fit under the broiler with a rack suspended over a reservoir to both elevate the meat and catch the drippings.

6. Butcher’s knife - knife made specifically to butcher, process, and sometimes gut animals.

7. Carving knife - long, thin knife used to cut thin slices of cooked meat.

8. Chinese chef’s knife - large, rectangular-bladed knife resembling a cleaver but lighter and thinner. It is an all-purpose knife used for a variety
of tasks.

9. Cleaver - large, rectangular, heavy, and thick- bladed knife used to cleave bone and meat quickly and efficiently.

10. Chopping/cutting board - a durable board made of wood or plastic where meat is placed on to be cut.

11. Crock pot - a brand name for a type of electric slow cooker used to make dips, soups, stews, and braised dishes.

12. Dutch oven - a thick-walled cast iron cooking pot with a tight-fitting lid.

13. Frying pan/skillet - a pan used to fry, sear, and brown foods.

14. Hamburger patty mold - used to form hamburger patties.

15. Meat fork - large fork used to serve meat.

16. Meat grinder - a kitchen appliance used to grind fine mince or mix raw or cooked meat, fish, vegetables, or similar food

17. Meat slicer - a tool used in butcher shops and delicatessens to slice meats.

18. Mixing bowl - used to mix ingredients.

19. Meat tenderizer - heavy, blunt instrument used to tenderize meat by breaking down some of its cellular walls and collagen.

20. Stock pot - large stainless or aluminum pot used to make stocks, broths, and soups.

21. Pressure cooker - a cooking tool that consists of a pressurized pot with a controlled vent at a specified pressure above atmospheric
pressure. It is typically used to vent about 15 pounds per square inch above atmospheric pressure that raises the boiling point to about 121°C or
257 °F.

METHODS OF COOKING MEAT

2 Types of Cooking Method:

1.Dry Heat Method – where heat is transferred to the food item without any moisture. Dry heat cooking typically involves high heat with
temperatures of 300°F or hotter.

2. Moist Heat Method – involve cooking with moisture whether it is steam, water, stock, wine, or some other liquid, Cooking temperatures are
much lower, usually from 140°F to a maximum of 212°F.

Types of Dry Heat Methods

1.Roasting - suitable for any tender cut of beef, veal, pork, or lamb. To roast, place the meat on a rack or a roasting pan without water.

2.Broiling/Grilling - cooking by direct, radiant heat used for smaller, tender cuts, such as steaks or chops. Broiling and grilling requires higher
temperature so the cooking time is shorter.

3.Barbequing - method of cooking food by marinating with spices and tenderizers (for meat cuts) for some time before it is cooked. With this
method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food.

4.Pan-broiling - tender cuts of meat suitable for oven broiling or grilling can also be pan-broiled. This is an excellent method for small, thin cuts
of steaks or chops.

5.Pan frying - small, tender cuts of lean meat are good for pan-frying. It is similar to pan-broiling but some fat in the form of butter, margarine,
oil, or shortening is added.
6.Sautéing - a dry-heat cooking method using high heat selected for smaller cute wherein heat in conducted by a small amount of fat.

4 Types of Moist Heat Methods

1.Braising/Pot roasting - used for less tender cuts, although some tender cuts like pork or veal chops can also be tasty when braised. This
method involves cooking meat in a small amount of liquid. To braise, brown the meat in its own fat or in a small amount of added fat.  

2.Basting - this method of cooking is usually associated with roasting. The juice or liquid from the meat being cooked is spooned over the roast
frequently while it is being roasted. Usually, the extra juice from the cooked meat is added to the mixture to make the meat sauce.

3.Stewing - recommended for less tender cuts of meat. It is similar to braising except the meat is covered in liquid and generally cut into small
pieces for braising but cut the meat in small cubes Cover meat in liquid. Red meats, lamb, or game are used in brown stews.

4.Simmering - associated with specific tougher cuts of meat that need to be tenderized through long, slow, moist cooking process. Quality
simmered meats are moist and have good flavor and texture. The flavor is determined by the cooking liquid; the texture and moistness are a
result of proper cooking temperatures and time.

PROCEDURES IN MEAT PREPARATION

1. Marinating - process of soaking meat in a seasoned liquid to flavor. And tenderize it. Marinades can consist of simple blends (herbs,
seasonings, and oil) or a complicated cooked recipe (red wine, fruit and other ingredients).

-White wine is usually used for white meats and red wine: for red meats.

-Dry marinating involves rubbing herbs and spices into the surface of the meat, fish, poultry, or game. Dry rubs may have sugar and salt added
in them as well.

2. Barding - process of covering the surface of meat or poultry with thin slices of pork back fat or bacon and tying them in place with a butcher’s
twine. Barded meat or poultry is usually roasted. As the item cooks, the back fat continuously bastes it, protecting the meat from drying and
enhancing its moistness.

3. Larding - process of inserting small strips of pork fat into meat with a larding needle to imitate marbling. Larded meat is usually cooked by
braising During cooking, the added fat melts and coats the meat fibers contributing to moistness.

4. Jacquarding - process of piercing muscle tissue with needles to tenderize.

5. Tumbling - 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. These meats are sold as “seasoned” products or labeled “water added.”

6. Needling - a process in which a solution is injected into the muscle to provide moisture and flavor. Products are referred to as marinated or
enhanced. The moisture retention must be declared.

PREPARING AND COOKING MEAT

MEAT is the flesh or the edible portion of any part of an animal used f food. They

include the muscles, connective tissues, bones, and fat of pig, goat cow, carabao, horse and sheep. It is an excellent source of high-quality
protein suitable to meet bodily needs. It is also an excellent source of B complex vitamins and minerals such as iron and phosphorous.

KINDS OF MEAT

1. Pork - comes from the meat of 4 to 6 months old hogs. It is usually sold by weight and not by age. It is fairly formed and very white, fine
grained muscle and marbled with white fat, and characterized by its pinkish or rose color. The tender cuts of meat are found along the back.
The loin is considered the choice section while the rib section is also tender and yields choice roast.

2. Beef - comes from 15 to 20 months old 7 to 10 months old mature cattle. Young beef comes from 7 to 10 months old cattle. It is
characterized by small amount of fat and is less flavorful and juicy than mature beef. When good quality beef is first cut, the flesh should be
bright red, smooth, firm, and just moist. High quality beef has a smooth covering of firm, creamy white fat which evenly distributed over the
exterior portion of the meat. Lean beef is uniform and bright from pale red to deep red.

3. Carabeef or Carabao meat - considered by many as a health food because it is safe to eat even by people with heart problems and those who
are allergic to red meat. Carabao meat contains less calories, less fat and cholesterol than most meats, including poultry. They are good for
dieters and athletes. Compared to beef carabeef contains 12% less fat, 55% less calories and 40% less cholesterol. It also contains 11 to 30%
more protein and 10% more minerals than beef.

4. Veal - the meat from calves between four and five months. There are two kinds of veal: one from milk-fed calves and the other from grass-
fed calves. Milk-fed veal is more tender, but grass-fed veal has a better flavor. Good quality grassfed veal is pale pink. Imported milk fed veal is
off-white and should be soft and moist but not flabby with a fine texture and puffy connective tissue around the flesh. There is a little fat but
the bones are large in proportion to the amount of meat. Veal is preferred for its small carcass from which roast and steaks may be cut.

5. Lamb - meat from young sheep that is less than a year old. This meat is tender, flavorful, and juicy. The flesh of the lamb varies in color from
light pink to dark red, depending on the age of the animal and the variety. Lamb and mutton It is rich source of high quality protein and an
outstanding source of vitamins and minerals like iron, zinc, and vitamin B12 Regular consumption of it promotes muscle growth, maintenance,
and performance.

TYPES OF MEAT CUTS

1. Boneless cuts (beef, pork, and lamb) - economical and suitable for quick and easy methods of cooking such as grilling.

2. Boned and rolled joints of meat - smaller joints to reduce cooking time and easier to carve.

3. Lean and extra lean cuts - trimmed cuts of meat which are low in fat.

4. Cubes of meat - sold cut in cubes ready for making stews, kebabs, and casseroles.

5. Lean minced meat - meat trimmed of fat and minced.

6. Thin strips - meat is pre-cut into strips, suitable for quick cooking methods such as stir-frying.

COMMERCIAL FORMS OF MEAT

1. Fresh meat - meat sold right after slaughter without undergoing chilling or other preservation methods.

2. Chilled meat - meat cooled to a temperature just above freezing point within 24-hours after slaughter.

3. Frozen meat - meat cuts cooled to a temperature of 20°C.

4. Cured meat - meat treated with a curing agent or solution.

5. Processed meat - canned meat products prepared, frozen, then heat-processed hermetically.

Types of Freezer Storage Containers

1. Vacuumsealers - great touse for long term storage. You use the vacuum sealer to suck the air out of the package and get a nice tight wrap. It
allows you to see what is inside the package and ideal for anyone buying meat and produce in bulk to store in the freezer.

2. Silicone pans - these containers withstand very high and low temperature and are suitable to use for frozen food that can go straight to the
oven.

3. Freezer bags - cheap, and flexible containers that can be given away. Do not use freezer bags with sharp items such as the cut end on bones.

4. Glass bakeware containers - properly graded glass containers can go from the freezer straight to the oven. However, they are also heavy and
break easily but are reusable and environment- friendly.

5. Aluminum pans - disposable freezer containers that can be reused.

6. Freezer wrap - made from high grade plastic suitable for freezer storage that function like plastic wraps that clings to itself to create
containers. It is a great way to wrap individual portions tightly and allows you to see what is in the package.

7. Aluminum foil - perfect for covering pans or wrapping something oddly shaped.

8. Freezer paper - great for wrapping sturdy things or anything that is awkwardly sized and allows a nice tight wrap.

BARTENDING

-Bartending is an ancient practice that can be traced to the Greek and Roman eras.Drinking houses called pubs serve as a place for people to
socialize.

-A bartender is someone who formulates and serves alcoholic or soft drink beverages behind a licensed establishment or similar establishment
or private function such as weddings, parties, etc.Bartenders are also the ones who maintain the supplies and inventory for the bar.

DIFFERENT TYPES OF BARS

1.Entertainment bar or cocktail bar – a bar designed to provide entertainment like a live band, a videoke, or live entertainment done by known
singers, dancers, and comedians. It serves high quality alcoholic and non-alcoholic drinks including cocktails or mixed drinks.
2.Coffee bar - a place designed to be an ideal venue for a chat with friends, or meeting.

3. Stand-up bar – a bar endorsed to the bar and are picked up by servers to give to customer’s tables.

4. Mobile or portable bar - refers to a movable bar that can be transferred from one place to other. It is usually used for parties and special
functions such as banquets and caterings.

5. Full bar - a bar that serves liquor, cocktails, wine, and beer.

6. Wine bar - an elegant bar that focuses on serving wine rather than beer or liquor. Wine bar patrons taste wines before deciding to buy them.

7. Beer bar - focuses on serving craft beer, rather than wine or liquor. A brew pub has an on-site brewery and serves craft beers.

8. Fern bar - a slang term for an upscale bar.

9. Music bar - a bar that presents live music as attraction.

10. Dive bar - an informal bar considered by some as disreputable.

11. Non-alcoholic bar -a bar that does not serve alcoholic beverages

PARTS OF THE BAR

1.Front bar- place where guests sit, order and drink. The front bar should be functional and have adequate space for pouring and serving drinks.

2. Back bar -comprised of a top shelving where premium liquors are displayed and a cabinet underneath where reserved liquor bottles are
stored.

3. Under bar - considered as the heart of the entire beverage operation.

GLASS WINES USED IN BARTENDING

1.Beer mug - a typical beer container with thick walls and large handle.

2.Brandy snifter - similar to a wine glass but with a shorter stem and a wider bowl.

3.Champagne flute - a tulip-shaped glass designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and
spread out into a sparkling mousse.

4. Cocktail glass/martini glass - glass with a triangle bowl design and a long stem used for a wide range of straight-up (without ice) cocktails that
include martinis, manhattans, metropolitans, and gimlets.

Typical size: 4-12 oz.

5. Collins glass - straight-side narrow glass, traditionally made of frosted glass designed for long drinks.

Typical size: 10 fl oz. (300 ml) each.

6. Cordial glass - a small stemmed glass used to serve small portions of your favorite liquors after a meal.

Typical size: 2 oz.

7. Highball glass - a straight-sided glass used to serve many types of mixed drinks like those served on the rocks, shots, and mixer combined
liquor drinks (gin and tonic).

Typical size: 8-12 oz.

8. Hurricane glass - a tall, elegantly cut glass used for exotic/ tropical drinks.

Typical size: 15 oz.

9. Margarita/coupette glass - a slightly larger and rounded approach to a cocktail glass with a broad-rim to hold salt, ideal for margaritas,
daiquiris, and other fruit drinks .

Typical size: 12 oz.

10. Old-fashioned glass - a short and round glass suitable for cocktails or liquor served on the rocks (ice) or “with a splash”.

Typical size: 8-10 oz.

11. Parfait glass - a glass with similar curves to hurricane glass but with a steeper outward rim and a larger, rounded bowl often used for drinks
containing fruit or ice cream.

12. Punch bowl - a large, half spherical bowl suitable for punches or large mixes.

Typical size: 1-5 gallons

13. Red wine glass - a clear, thin, stemmed glass with a round bowl tapering at the rim.

Typical size: 8 oz.

14. Sherry glass - a glass used for aperitifs, ports, and sherry. The copita, with its aroma enhancing narrow taper, is a type of sherry glass.

Typical size: 2 oz.

15. Shot glass - a small glass suitable for vodka, whiskey, and other liquors.

Typical size: 1.5 oz.

16. Whiskey sour glass (Delmonico glass) - a stemmed, wide opening glass like a small version of a champagne flute.

Typical size: 5 oz.

17. White wine glass - a clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.

Typical size: 12.5 oz.

18. Martini glass cocktail glass - a V-shaped stemmed glass used to serve drinks without ice (chilled drinks).

Typical size: 6 oz. to 12 oz.

19. Pilsner beer glass - a tall flute-shaped glass with no stem.

Typical size: 10 oz. to 16 oz.