FOOD, NUTRITION AND NUTRITION MINI SBA

Name: Aliea Rhone

Class: 11A

Teacher: Mrs. Heathe

TOPIC: Deboning
Teacher: Mrs. Heathe

Subject: Food, Nutrition and Health

TABLE OF CONTENTS
Introduction…………………………………………………………1

Acknowledegment…………………………………………………...2

What is deboning?

- How to use left over bones after deboning

- Two example of techniques used in poultry……………………3-4

What is a sauce?......................................................................................4

Recipes for the main course deboned

chicken……………………………………………..………………….4-8

Sauces served with deboned

chicken…………………………………………………………….…8-10

Accompaniemt for the dishes………………………………………10-13

Tossed Salad with thousand island

dressing……………………………………………………………..13-14

Arranged Salad with viniagrette

dressing………………………………………………………………15

Reference Page…………………………………………………..….16

INTRODUCTION
 This Mini Student Based Assessment (SBA) is based on the

deboning of poultry. Deboning is to remove the bone from meat, fish or

fowl. There are three types of ways in which the bones can be used after

deboning. They can be used to make stock, soups or sauces.

There are three different types of techniques in which poultry can be

used such as stuffing, rolling and slicing. These techniques are used in

the kitchen to sort different types of poultry.

Chicken breast, thigh and leg are the only parts ofthe chicken that can

be deboned and served with these techniques. There arealso many types

of recipes that include these techniques such as listed in the assessment.

Deboning poultry speeds up the cooking process and allows the

poultry to cook right through.

ACKNOWLEDGEMENT
 I would like to express my gratitude to God for giving me strength

and knowledge of doing this mini Student Based Assessment. I would

also like to thank my teacher Mrs. Heathe for guiding me along with the

understanding and to provide the necessary information for me to

conclude this assessment.

I would also like to thank myself for putting in the hardwork and to

dedicate myself upon finish thai assessment.

What is Deboning?
This is to remove the bone from meat, fish or fowl/chicken.

How to use left over bones after deboning

Stock, sauces and soups could be made from the deboning of meat, fish

or fowl.

Two examples of the techniques used in poultry

Stuffing in Poultry

Rolling in Poultry
Slicing in Poultry

What is a Sauce?

A sauce is a thickened liquid usedto enhance the flavourof food.

 Recipes for Main Course Deboned Chicken

Stuffed Deboned Chicken Breast Rolls

Ingredients

● 1 3-4 pound chicken, deboned

● 1/2 cup panko bread crumbs
● 1 teaspoon baking powder
● 1 egg
● 2 cloves of garlic, minced
● 1/2 cup parsley, chopped
● 1 teaspoon salt
● 1/2 teaspoon black pepper
● 1/2 teaspoon chili flakes
● 4-5 fresh thyme sprigs
● 2 tablespoons sunflower oil
● salt and black peper for chicken

Directions

1. Mix panko, baking powder, egg, garlic, parsley, 1 tsp salt, ½ tsp black
pepper and chilli flakes, cover and place in the fridge.
2. Debone chicken the best way you know..
3. To make rolling easier, place chicken on the baking sheet covered with saran
wrap or parchment paper and put in the freezer for an hour or so but not
longer than two for the chicken to dray and firm up. It will be much easier to
handle.
 4. Take out and staff chicken with pork mixture that you shaped into one tick
sausage, place roll, tide and season with ½ tsp salt, ½ tsp black pepper, 2
tbsp oil, 4-5 sprigs fresh thyme
5. Roast at 400 F for 70-80 minutes, every 15 to 20 minutes baste chicken with
oil.
6. Take out, cover with aluminum foil and let rest for 10-15 minutes.
7. Discard the string and slice.

Oven-Jerked Sliced Chicken Breast

Ingredients
● ½ Scotch bonnet pepper, Habanero pepper or jalapeño pepper, seeded and
minced
● 2 tablespoon soy sauce
● 2 tablespoon honey
● 2 tablespoon coconut sugar
● 1 teaspoon fennel seeds
● 2 teaspoon cayenne pepper
● 1 teaspoon ground allspice
● 1 teaspoon dried thyme
● ½ teaspoon ground ginger
● 2 cloves garlic
● 2 green onions (scallions) chopped
● 2 tablespoon apple cider vinegar
 ● 2 tablespoon lime juice freshly squeezed
● 2 tablespoon orange juice freshly squeezed
● 4 chicken breasts boneless and skinless

Directions
1. Put Habanero, soy sauce, honey, coconut sugar, fennel seeds, cayenne
pepper, allspice, thyme, ginger, garlic and green onions in a blender and
blend until smooth. Add apple cider vinegar, lime juice and orange juice and
continue to blend until well combined.
2. Put chicken breasts in a ziplock bag or marinating dish, pour marinade over,
seal the bag or dish and let the chicken marinate in the refrigerator for 2
hours (or longer).
3. Heat oven to 375°F. Remove chicken breasts from the marinade and place in
a single layer in a baking dish. Bake at 375°F. for 20 minutes. Meanwhile,
pour marinade into a small saucepan. Heat to boiling over medium heat until
reduced by one-third. Spoon reduced marinade over chicken breasts and
continue to cook for 15 to 20 minutes or until chicken has reached an
internal temperature of at least 165°F.

Creamy Calaloo Stuffed Chicken Breast

Ingredients
For the Chicken Breasts:
● 3 large chicken breasts, deboned, skinless
● 3/4 tsp salt
● 1/2 tsp black pepper
● 1/2 tsp garlic powder
● 1/2 tsp paprika
● 1 1/2 Tbsp olive oil

For the Filling:

● 1 oz cream cheese, cold
● 1 Tbsp mayonnaise
● 2 garlic cloves, pressed
● 1/4 tsp salt
● 1 1/2 cups baby calaloo leaves, chopped
● 1/2 cup mozzarella cheese
● 1/2 cup parmesan cheese

Directions
1. Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash
together cream cheese, mayo and garlic with a fork then stir in mozzarella,
parmesan and chopped spinach leaves until combined.
2. Lay chicken on a flat surface and cut slit 3/4 of the way through without
cutting all the way through. Stuff each chicken breast with 1/3 of the mixture
and seal horizontally with a toothpick (make sure the chicken breast can lay
flat on the sides for searing.
3. Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp
pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
4. Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large
heavy-bottomed skillet over medium heat. Add chicken and sauté for 4
minutes per side until golden brown on each side.
5. Flip a second time and immediately transfer skillet to preheated oven. Bake
at 425˚F for 10-15 minutes until thermometer inserted into the thickest part
of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing.
Spoon pan juices over chicken to serve.
 Sauces Served with Deboned Chicken

Stuffed Deboned Chicken Breast Rolls-Sweet and Sour Sauce

Ingredients
● 1 tablespoon cornstarch (about 1/4 ounce; 7g)
● 1 tablespoon (15ml) water
● 2/3 cup (160ml) pineapple juice
● 1/3 cup (80ml) rice vinegar
● 1/3 cup (74g) light brown sugar
● 3 tablespoons (45ml) ketchup
● 1 tablespoon (15ml) soy sauce

Directions
1. In a small bowl, whisk together cornstarch and water. Set aside.
2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar,
ketchup, and soy sauce and bring to a boil over medium heat. Stir in
cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove
from heat and use immediately or store in an airtight container in the
refrigerator for up to 2 weeks.

Oven-Jerked Slice Chicken Breast-Barbecue Sauce

Ingredients
● ⅔ cup ketchup
● ½ cup cider vinegar
● ¼ cup brown sugar
● 2 teaspoons pimentón (smoked Spanish paprika)
● 1 teaspoon ground cumin
● 1 teaspoon kosher salt
● 1 teaspoon freshly cracked black pepper

Directions
 1. Combine all ingredients in a small saucepan, bring to a simmer
over medium heat and cook for 5 minutes.
2. Serve with any desired dish.

Creamy Calaloo Stuffed Chicken Breast-Creamy Garlic Sauce

Ingredients
● ½ cup water, divided
● 2 tablespoons chopped garlic
● 1 teaspoon garlic powder
● 2 cups heavy cream
● 1 tablespoon chopped fresh parsley
● salt and pepper to taste
● 2 tablespoons cornstarch

Directions
1. Bring 1/4 cup water to a boil in a saucepan over medium heat.
2. Add garlic and garlic powder and boil until water has almost evaporated,
about 5 minutes.
3. Stir in cream and parsley and season with salt and pepper.
4. Mix cornstarch and remaining 1/4 cup water together in a cup. Stir
cornstarch mixture into sauce. Cook, stirring constantly, until thickened,
about 3 minutes.

Accompaniment For these Dishes

Stuffed Deboned Chicken Breast Rolls-Sweet and Sour Sauce-Potato

Salad
Ingredients
● 4 Lg Potatoes or 5-6 cups medium cubed (1-1/2")
● 2 Eggs Hard boiled
● 1/2 cup Frozen Green Peas
● 1/2 cup Sweet Corn can or frozen
● 1/4 cup Onions minced or diced
● 1/4 cup Sweet Bell Pepper minced or diced
 ● 1/4 tsp. Black Pepper
● 1/2 tsp. Salt or Seasoned Salt
● 1/4 cup Mayonaise

Directions
1. Peel and cut potatoes into 1-1/2" cubes approximately. Place a medium -
large pot of water to boil. When boiling, add potates and boil 15-20 minutes
on medium-high heat or until tender but not too soft. Drain and run under
cold water.
2. While potatoes boiling, place eggs in a small pot to boil for about 12
minutes after boiling. Run under cold water, crack eggs and peel. Dice eggs
in medium-small pieces.
3. Peel and dice or mince onions, and green pepper.
4. Place green peas in a little boiling water for a few minutes according to
package directions to blanch.
5. In a large bowl, combine all ingriedients together, add mayonaise last and
stir to combine, adjust mayonaise to yor desired preference. Adjust other
seasonings to taste as well.
6. Garnish with a sprinkle over the top of paprika and a few small pieces of
fresh parsley.

Oven-Jerked Slice Chicken Breast-Barbecue Sauce-Rice and Peas

Ingredients
● 1 Cup Dry red kidney beans (peas)
● 1 Cup Fresh coconut milk Or ½ canned coconut milk
● 1½ Cup Long grain rice Washed and drained
● 2 Clove garlic Crushed
● Scallions Chopped
● 2 Sprig of thyme
● 1 Scotch bonnet pepper Don't cut or burst
● Ginger
● 5 Pimento barries (allspice)
● 2 tsp Salt
● 5 Cups Water
Directions
● Wash the kidney beans and put them in a pressure cooker with 4 cups of
water, pimento berries and ginger, half the salt and pressure for 15 minutes.
● Make sure the pressure cooker is cool before you open it.
● Return the pot to the stove on medium heat. Add the coconut milk, another
cup of water, thyme, scallion, onion, garlic, scotch bonnet pepper and the
rest of the salt.
● Cover the pot and bring it to a boil. At this point, taste to see if seasoned to
your liken.
● Add the rice. Return the lid to the pot and bring it to a boil. Turn the heat to
low and let the rice steam until all the water evaporates.
● Turn the feat off and let the rice sit for another 5 minutes. Remove the thyme
stems and the scotch bonnet pepper.
● Serve!

Creamy Calaloo Stuffed Chicken Breast-Creamy Garlic Sauce-Vegetable

Rice
Ingredients
● 1 Cup Rice
● 1 Tin or Cup Mixed Vegetable
● 1 Small tomato (diced)
● 1 Teaspoon Basil
● 1 Teaspoon Parsley
● 1 Small Onion (diced)
● 1 Teaspoon Black Pepper
● 1 Tablespoon Coconut Oil
● 1 Teaspoon Sea Salt
● 1 Teaspoon White Vinegar
● 3 + 1/2 Cups Water

Directions
1. First, wash the rice in water, two or three times.
 2. Put the washed rice, salt and water to boil for ten minutes with the stove
gauged at six. Cover the pot with the lid slightly. By now, the water dried
out. Next stir the rice in, then cover the pot with the lid. Be sure it’s sealed
completely. Allow to steam for 30 minutes with the stove gauged on very
low. After that time is completed to, turn off and cool.
3. Next put to heat a big frying pot at gauged eight. After one minute, add the
oil, the onion and the stallion. Allow to fry for one minute, add basil, parsley
and tomato, fry for 30 seconds then add the cooled rice to the pot. Stir in
slowly as it fries at the gauged still at eight for three minutes, next add the
mix vegetables, the black pepper and the white vinegar. Continue to stir in
for three more minutes then turn off.
4. If you are using over night rice, which was in the refrigerator, cover the pot
and allow to steam for ten minutes with the stove gauged at very low.

Tossed Salad with Thousand Island Dressing

Thousand Island Dressing

Ingredients
● 1 cup mayonnaise
● 1/4 cup yellow onion, minced
● 2 tablespoons ketchup
● 2 tablespoons sweet pickle relish
● 1 teaspoon lemon juice
● 1/2 teaspoon sweet paprika
● 1/4 teaspoon kosher salt

Directions
1. Combine all ingredients in a small mixing bowl.Mix ingredients properly
together.
2. Transfer to a jar with a lid and store in the refrigerator until needed.
Arranged Salad with Viniagrette Dressing

Garden Salad with Viniagrette Dressing

Vinaigrette Salad Dessing
Ingredients
● 3 tablespoons extra virgin olive oil
● 1 tablespoon apple cidear vinegar
● Pinch kosher salt
● 1 teaspoon Dijon mustard
● 1/2 - 1 teaspoon sugar or honey
● 2 teaspoons finely minced or grated garlic

Directions
1. Add all of the ingredients to a bowl and wisk together until fully combined.
2. Taste and adjust seasonings if desired. Add to salad, toss, and serve.
3. Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.
 Reference Page

Creamy Calaloo Stuffed Chicken Breast

https://natashaskitchen.com/spinach-stuffed-chicken/#jump-to-recip
E

Sweet and Sour Sauce

https://www.seriouseats.com/sweet-and-sour-sauce

Barbecue Sauce
https://cooking.nytimes.com/recipes/1013116-simple-barbecue-sauce

Creamy Garlic Sauce

https://www.allrecipes.com/recipe/81240/creamy-garlic-sauce/

Potato Salad
https://chinese-jamaicangirl.com/classic-potato-salad/

Rice and Peas

https://jamaicanfoodsandrecipes.com/jamaican-rice-and-peas-
recipe/

Vegetable Rice
https://jamaicandinners.com/recipe/mixed-vegetable-rice-recipe/

Salad Dressings
https://www.kitchentreaty.com/how-to-make-a-simple-vinaigrette-
salad-dressing/
https://www.simplyrecipes.com/recipes/thousand_island_dressing/