SIT30821 Certificate III Commercial Cookery: SITHCCC035 Prepare Poultry Dishes

SIT30821 Certificate III Commercial cookery
SITHCCC035 Prepare Poultry Dishes
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Introduction
Poultry is the generic term given to all domesticated feathered birds (fowl) used for meat
or egg production. Traditionally this comprises both land-based fowl such as chickens
and turkeys, as well as water-based fowl such as ducks and geese.
Currently, 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. In some
European countries laws have been passed prohibiting the use of battery cages for
chickens.
Compared to other types of intensive farming, battery chicken production is economically

viable because of the efficiency with which chickens convert grain into protein. This
results in a very rapid growth rate and weight gain.
The downside of battery farming is that chickens are fattened very quickly on a controlled
diet, with no opportunity for the real flavours of the meat to develop.
As a chef, when cooking and preparing poultry, you need to be aware of the lack of
flavour in battery birds and use a suitable accompaniment, garnish or sauce to enhance page
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Australian Poultry Consumption
Nutritionally, poultry is a major protein The chart shows the change in Australian
source in the diets of many cultures. meat consumption per person over time.
Chicken is a lean meat, meaning it is
very 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.
In Australia, the
chicken industry
has tight page
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SITHCCC035 Prepare Poultry DishesPoultry Categories:
Classification of Poultry Poultry Feathered Game
Traditionally the feathered game would have been hunted in Land fowl •Emu
•Chicken •Ostrich
the wild and then prepared for the table. Nowadays, many of
•Turkey •Guineafowl
these birds are bred on farms. •Ducks •Muttonbird
•Geese •Partridge
In Australia, all meat sold through a catering outlet has to be •Pheasant
inspected by a qualified meat inspector and given health •Squab/Pigeon
clearance for human consumption. It is illegal to sell meat •Quail
purchased from game hunters. Feathered game therefore is •Wild duck
only available from breeders and has a different flavour from
game birds living in the wild.
As a chef you need to be aware that animals living in the

wild could have diseases or be infected with parasites and
can cause serious health risks to your customers.
Additionally, wild birds are inconsistent in quality due to the
variation in food intake and availability.
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Selecting Ingredients
All planning and preparation of poultry dishes starts with the menu. Each
menu item has individual preparation requirements which depend on the
ingredients, equipment and techniques involved.
To help you prepare the dish correctly, you will need to read standard recipe cards (SRCs) for each dish. This
shows you exactly what is needed for the dish and how to prepare it. It will also allow for consistency in
preparation and final product. You will need to check existing mise en place to ensure that you dot not re-
make any items. From this you can create a preparation list for what you need.
The number of serves needed can be based on:

•Historical data, e.g. on a Friday night you average 40 serves of a particular dish
•Number of bookings, e.g. if there are more or fewer diners than normal
•Special functions, e.g. set menu events may mean fewer dishes prepared but more of each dish
•Climate and weather, e.g. a cold winter means customers are more likely to order a braised dish than a
chicken Caesar salad
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Selecting Equipment
Reasons for choosing a particular piece of equipment include:
•Safety - using a cleaver for chopping bones can be dangerous and proper training
needs to be provided
•Appropriateness - a boning knife would be used for deboning a carcass to minimise
wastage and improve presentation
•Ease of use - when making chicken consommé a pot may be easy to use for small
amounts but a bratt pan is easier for larger amounts and makes straining the finished
product simple
•Reducing wastage - reusing offcuts and using different parts of the chicken for
different menu items
Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-contamination.
Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage
the equipment or cause injury. Be aware that training may be needed to follow the steps correctly and that
the business may have standard operating procedures or instruction sheets on how to assemble and use it
properly.
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Selecting Equipment and WHS
When using equipment it is important to consider WHS (work health and safety) to
ensure that no injury or even death occurs. If you are unsure about any aspect of how to
use equipment you must tell your supervisor so that you can be trained properly in how
to use it. Equipment malfunctions and faults must be reported to a supervisor and any
faulty equipment must be tagged and removed from operations.
A sharp knife will be safer to use for poultry and provide and better product. To check
knives are sharp and well maintained, Pull each knife at an angle over a steel to maintain
the cutting edge. Wipe knife after this process.
Where sharpening with a steel no longer provides for a sharp knife, use a stone, lubricate
with water or oil as described in the individual instructions and gently work the edge at a
slight angle over the stone in even motion.
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Poultry Preparation Equipment
Trussing Needle
•Trussing needles are used for
trussing
•Insert the needle as demonstrated
•Cut butcher's twine (about 3 x the
length of the bird). With the breast
up and neck towards you, pass the
twine under the bird as
demonstrated
•Pull the ends of the twine tightly
across the leg and thigh joints and
across the wings
•Pull the stings tight and tie it
securely just above the neck to keep
a compact shape when cooking
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Thermometers
•Thermometers are essential for food safety
•Insert a thermometer into poultry for
accurate temperature reading and proper
internal temperature
•Poultry should have an internal temperature
of 75°C
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Boning Knife
•Boning knives are specifically
designed for easy manipulation and
accuracy
•Accuracy is important in order to
minimise the amount of wastage
•Always ensure that the knife is sharp
before use
Paring Knife
•Paring knives are multi-purpose knives which can
be used for trimming poultry
•Accuracy is important in order to minimise the
amount of wastage
•Always ensure that the knife is sharp before use
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Assembling and Preparing Ingredients
After the recipe card has been checked and your production has been planned,
correct weighing of ingredients is essential. Remember to take trimming and other
preparation loss into account. Running back to the stores for more product is a waste
of time and money.
Once all of the ingredients are weighed, consider the correct storage requirements
for further use, as well as preparation and workflow implications.
Preparation items may be used immediately or stored for later use, or may have further processes done
to it. For example, chicken wings may be separated from the carcasses, crumbed and deep-fried, or
they may be deboned and stuffed before cooking.
Weighing ingredients correctly, such as the required amount of carcasses for a stock, will ensure that
the flavour of the final product is correct, as long as the correct cookery methods are applied to
prevent excessive reduction.
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Quality Signs of Poultry
Colour
Bluish white tinge,
Odour particularly young
No bad smells from skin or interior. birds.
Breast Appearance
Plump breast. •Show no signs of freezer
Flexible tip of burn.
breastbone. •Show no signs of
excessive frozen fluid.
Bones
Storage
Unbroken bones. Skin
•Be delivered at a temperature below -18°C.
•Skin texture which is dry and not sticky or
•Be properly labelled with use-by date, etc.
slimy.
•Unbroken skin with no blemishes, marks or page
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Poultry Purchasing Specifications
Poultry is easy to purchase because it is sold Weight Purchasin Specification
by weight in incremental steps of 100g. A g
Descripti
number that corresponds to the weight per
on
100g represents each step, e.g. a No. 8
chicken weighs 800g. 400-600g No. 4-6 Spatchcock – de-bone
800-1200g No. 8-12 and cook whole
1300-1600g No. 13-16 Chicken – use for smaller
When calculating a suitable portion size,
1700g+ No. 17+ serving sizes
remember to account for the boning and Chicken – use for sauté
cooking losses. Also consider additional chicken, ballottine and
trimming loss and customer preferences suprême
when ordering pre-cut chicken pieces. Stuffed chicken, galantine
and specific menu use
Poultry that is pre-cut into your specified

portion size or weight can be excellent for
portion, cost and quality control. Compare the
cost of purchasing portioned birds to the
labour cost incurred when dissecting whole page
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Poultry Purchasing Specifications
Ensure that you know what your supplier is offering before ordering specific cuts as:
Maryland - varies in different countries and can be thigh and leg or thigh meat only
Breast pieces - breast fillets can be purchased with all bones and skin removed. Also
available bone in, referred to as buffe for turkey
Wings - whole or tips removed
Mince - available as fresh mince or processed,
e.g. meatloaf or sausages
Giblets - innards/edible viscera of poultry -
includes neck, heart, liver, gizzard and also
the feet and pinions used for making stock
Any offcuts and carcasses can be used for
stocks and soups. It is also sometimes more
economical to buy bulk amounts of carcasses
or frames for this purpose.
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Hygiene for Poultry
Poultry is very susceptible to contamination and bacterial

growth. Poultry must be stored in the coolroom at 1-4°C in
order to slow bacterial growth.
Care must be taken to ensure that parasites and microbes

such as bacteria or viruses are not introduced onto ready-to-
eat foods through careless food handling and food hygiene
practices.
Campylobacter and Salmonella species are the major food-
poisoning bacteria of concern when it comes to poultry.
A study by FSANZ has shown that the main risks are
associated with undercooked poultry, inadequate hand
washing and food handling practices.
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Hygiene for Poultry
General poultry hygiene tips:
• Always wash your hands when preparing poultry and when
changing food groups
• Use colour-coded cutting boards. Frequently put these boards
and any utensils through the dishwasher and allow to air dry
• Keep your coolroom clean and at a temperature of 1-4°C.
Freezer temperatures should be maintained below -18°C
• Always store raw poultry on lower shelves to prevent drips
contaminating other foods
• Keep uncooked meat covered and separated from cooked food
• When preparing food for customers in high-risk groups such as
pregnant women or the elderly, thoroughly cook all eggs and
animal products
• Use separate towels for separate tasks. Using one tea towel for
all jobs leads to cross-contamination
• Replace dishcloths regularly page
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Storage Requirements for Poultry
Fresh Poultry
Store in the refrigerator at 1-4°C
If polythene wrapped, as in whole chickens, store breast down. This way
the breast will retain more moisture and the skin will not dry out
If the chicken is not wrapped, cover it to prevent drying out and spoiling
due to contact with other food items
Store on drip trays and change regularly to prevent cross-contamination
Poultry is best used within 3 days of delivery
Frozen Poultry
Store in the freezer at -18°C to -24°C
Individually wrap items for ease of separation when defrosting
Spread items out on a tray to speed up the freezing process. Once the
items are frozen they may then be bulk packed
Frozen poultry is best used within 3 months
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Storage Requirements for Poultry
Thawing Frozen Poultry
• Thaw in the refrigerator to prevent contamination or food

poisoning
• Place on trays low down and cover to prevent juices
dripping
• Do not thaw in water as this could lead to contamination
and loss of flavour
• Rapid defrosting (microwaving or running under water)
ruins the texture of the meat, resulting in a dry and stringy
end product. The rapid thawing breaks down the cell
structure and allows the moisture and flavours to escape
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Cooked Poultry When displaying and storing food for sale it is essential to store it under the
correct conditions that keep the food safe and prevent contamination.
Food must be stored outside the danger zone - either refrigerated below
4°C or heated above 65°C to be safe.
Keep food. types separate to avoid cross-contamination and consider your work
processes during preparation and plating. The use of appropriate containers during
the preparation and service stages will assist in this purpose. Small takeaway
containers, vacuum packaging and plastic wrap all assist in keeping product in
optimum condition and minimising waste through spoilage or drying out. Individual
items or particular food groups may need to be segregated in order to prevent them
absorbing the odours of other food.
Labelling is a very important step as it will ensure that FIFO principles are followed
and it also helps to monitor the lifespan of your products. Using labels is an ideal
way to be organised and to remember what was done and when. This applies to
everything from simple labels, such as a cartouche stating: Mayonnaise, 18/06/17, J.
Peterson, up to full nutritional labels required for bulk cooking and distributionpage
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Chicken
There is a variety of terminology used for chickens:
Spatchcock or poussin 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.
Broilers are birds with a weight range of 800-1200g. They are usually harvested at 5-7 weeks.
Poularde or fattened 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.
Laying hens/boilers 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.
The main chicken farming systems used in Australia are conventional (barn-raised), free range and organic.
In Australia, no chickens are given growth hormones. Conventional farms may use antibiotics as a matter of course,
whereas if antibiotics are used on free-range and certified organic farms, the birds may not be sold labelled as
such.
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Duck
Muscovy, Aylesbury, Pekin, Rouen and various crosses between them (known as mulards or mule
ducks) are the main types grown for meat production. All breeds have a high fat content, particularly
under the skin. Pekins and Pekin crosses are the most common commercially as they are very good
meat producers, while Muscovy ducks have the leanest meat but are the smallest.
The common slaughter age for ducks is 8-12 weeks (depending on species) when the birds range in
sizes from 14 to 21. Ducks are generally slaughtered before they grow their adult feathers, as they
are easier to pluck at this stage. Ducklings should have flexible beaks and pliable breastbones.
The table below contains the NSW Department of Primary Industry's weights for full grown birds of the
various breeds.
Adult drake (kg) Adult duck (kg)
Muscovy 4.50–5.50+ 2.25–3.00+
Aylesbury 4.50–5.00 3.60–4.10
Pekin 4.00–4.50 3.50–3.75

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Rouen 4.50–5.00
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Duck Meat Duck meat is rich, slightly gamy and darker than chicken, particularly the breast
meat of birds that fly. There are many culinary uses for duck meat and its by-
products, including confit of leg or breast, fillings for a variety of pastas, sausages,
smoked breast, specialty pies and naturally, given its high fat content, rendered fat
for various uses in cookery.
The flavours of duck are ideally enhanced through the use of fruit such as berries,
oranges, cumquats, apples, cherries and sour cherries and various herbs like
thyme, rosemary and sage. Oriental flavours also work well - Peking duck is a
famous Chinese roast duck dish that has crispy skin.
Duck has long been established in classical cuisine including dishes like the famous caneton à l'orange,
terrines, numerous foie gras creations and spectacular classics like the caneton à la Rouennaise.
Cookery hints: Duck is often roasted and often does not require basting or barding due to the fat present under
the skin
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Turkey
Turkeys are large birds that are traditionally eaten at Christmas and Thanksgiving. They
are larger than chicken or ducks and are often sold in sizes 25-60, but older birds can
yield 10kg of meat or more.
Turkey meat comes in whole fresh, whole frozen, buffe, thigh roast, processed breast
roast, processed thigh roasts, cooked half breast and cooked buffe form.
Turkey meat is low in fat (breast meat 1-2%, leg meat 8%) but high in Cooking
protein, B vitamins and the minerals iron, copper, zinc and potassium. time for
Due to the large volume of lean breast meat compared to dark meat of Turkey No. of stuffed
the bird, the breast tends to dry out during roasting. This can be weight serves turkey
avoided through basting, barding or by removing the breasts early if the
Size 25 4-6 1 ½-2
whole bird is not required for presentation. hours
Turkeys are ideal for stuffing, to allow the absorption of juices and Size 45 8-10 3-3½
flavours. hours
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Size 67 10-12 4½-5
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Goose
There is no substantial goose industry in Australia, primarily because the goslings are too small
to be eaten during the Christmas period, which is when geese are traditionally eaten. Geese are
generally sold as whole birds with a weight 3.5-7.5kg.
Goose liver (foie gras) is a French delicacy that can be used in a range of culinary applications. It
is a controversial commodity as the birds are often fattened by force feeding, causing the liver
to expand to many times its normal size.
Whole geese are traditionally roasted and may be boiled or poached first if the bird is older. Other menu uses include
smoked breasts, terrines, galantines and parfaits. In European countries goose is traditionally sold with the stomach,
heart, neck and liver intact. The innards are usually chopped and used in the accompanying sauce.
Goose flesh is much fattier than chicken and there is also more fat under the skin and between muscles. It has a more
gamy flavour than duck and can be paired well with red wines.
Cookery hints: Goose fat melts quickly so when cooking goose foie gras you should use low heat
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Feathered Game
Feathered game is often very strongly flavoured, which is highly valued by
many purists. However, these birds can often be tough due to their age,
muscle usage and uncertain diet. Farmed game birds offer a viable alternative
for the caterer and chef.
The muscles of game birds are usually dark pink or red in colour. Active
muscles require lots of oxygen, which in turn requires large amounts of
oxygen-storing myoglobin. It is the myoglobin that causes the dark colour of
the meat. Game birds spending a lot of time in flight have dark breast meat
because this is where the flight muscles are located. Similarly, the leg meat of
birds that rarely or never fly, like chicken or turkey, is darker than the breast
meat.
The alternative for whole larger birds is to carve it in front of the customer, or to "twice cook it". This means
roasting the bird, removing most bones and then reheating it in duck fat in the oven when ordered by the
customer.
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Types of Feathered Game
Quail are the smallest game bird. They are harvested at 6 weeks at ~90-
220g and sold fresh or frozen, usually in packs of 4-6. Larger quail are sold
as “jumbo quail”.
Boiled quail eggs are ideal as a garnish due to their bite size. Quail eggs
often have 2 yolks and are an attractive garnish when fried or poached.
Quail has dark coloured meat and it is important to ensure that there are no
feathers remaining on the bird. Legs and breast meat can also be purchased
from some suppliers. Suggested cookery methods include Poêler or de-bone
and grill/pan-fry.
Pheasant is a game bird and a number of varieties are farmed.
Commercially-bred birds do not require hanging and have a sweeter, milder flavour than
wild birds. The breast meat is quite dry and requires care in cooking. Young birds are
roasted and breast should be barded, older birds are braised
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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.
Emu meat has a natural dark red colour with an oily appearance and no
visible fat. Younger birds have a finer grain and are more tender. The breast
and leg meat can be eaten. Due to the low fat content cook the meat
quickly at a high temperature to prevent loss of juices and to seal in the
flavour.
Muttonbirds are Remove
also known from the heat
as short-tailed as soon as
shearwater orthe juices
Yolla. Thestart to pearl
chicks
are fed by their parents until they reach about twice the weight of their
parents. These chicks are sustainably harvested for table use.
Muttonbirds are known for their rich, oily flavour and the oil is rich in
omega-3 fatty acids due to the seafood diet. Leaving the fat on after
plucking will result in the strong flavour. Removing the fat will result in a
less intense flavour. Often they are pre-boiled before baking to remove page
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some of the oiliness
Pigeons bred for the table are held in coops and are harvested at approximately 28 days,
before they are able to fly. This means minimum muscle usage, which ensures tender
meat. They weigh ~300-500g and are available fresh for most of the year except during
moulting.
Squab has dark coloured meat and a more delicate flavour than quail. Your choice of
cookery method and accompanying sauces should take this into account.
The meat is generally tender but like all game birds can become dry if overcooked
Bone out like quail or spatchcock and grill or stuff and remould into its natural shape
Wild duck is available fresh during the duck hunting season in autumn or frozen
during the year. Wild duck has darker coloured meat and less fat than farmed ducks.
Whole ducks should be roasted (young birds) or braised (older birds)
For young birds you can cook the legs separately and pan-fry or grill
the breast
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Ostriches were first farmed in South Africa for their feathers, but nowadays
are bred for leather and meat. By-products include oil, feathers and eggs.
Ostriches are the largest living species of bird and are farmed all over the
world. Ostrich breeds are Blue Necks, Red Necks and African Blacks. Adult
males stand up to 2.5m in height and weigh up to 140kg. The eggs are about
1.5kg in weight.
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.
Emu and Ostrich meat are similar to cook:

• Cut across the grain to reduce shrinking during cooking
• Due to the low fat content cook the meat quickly at a high temperature to
prevent loss of juices and to seal in the flavour. Remove from the heat as
soon as the juices start to pearl
• Serve rare to medium for optimum moisture retention page
• Allow to rest before serving to relax theImagine
meat fibres
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De-Boning
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De-Boning
The bones are often

removed from poultry to
make it easier to eat.
This also allows you to
stuff the whole bird or
portion cuts with
various fillings. When
de-boning a bird it is
essential to leave as
little flesh on the bone
as possible, to decrease
your wastage. The
bones and offcuts
should be kept and used
in stocks, soups and
other productions.
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SITHCCC012
Term Prepare
Description Poultry Dishes
Portion
Whole Cuts of Poultry
Remove the wishbone and truss for roasting or poaching
Suprême 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 minimise waste
Thigh Separate the thigh by cutting through the line of fat between thigh
and drumstick. Trim the knuckle ends
Drumstick The drumstick is frenched and the top knuckle trimmed for
presentation
Sauté cuts Preparation of a whole chicken into ten pieces. Although trimmed,
there are some bones left in, which allow for more flavour and
moisture. The carcass is used for stocks and jus
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 or
as a hot dish
Galantine A fully boned bird filled with stuffing or seasoning. The wing bones and page
drumstick bones may be left in. Alternatively the bird can be opened032
from the back or de-boned from the vent to remove all of the bones,
Chicken Carcass Breakdown
What are these cuts?
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Trussing of Poultry
There are 3 methods of trussing poultry:
Needle trussing - Bird is trussed with a needle using string to hold

legs and thighs in place, pushing breasts upwards.
Hand trussing - The bird is bound with string to maintain its

original shape .
Incision - Make an incision on either side of the skin at the

opening at the lower body, tug in knuckles and push into
shape. Fold wings under the body.
The reasons for trussing are:
•The bird will cook more evenly
•The breast will be displayed more prominently
•More poultry can be fitted into a roasting tray
•Presentation page
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Poultry Trussing Video
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Stuffing
Stuffing poultry keeps it moist and adds flavour. Stuffing varies from simple bread stuffing
to elaborate farces. For simplicity, they can be placed inside the natural cavity. For
galantine, the whole bird is deboned, the stuffing added and meat is remoulded to
resemble the whole bird. You can also stuff individual primals such as a deboned leg or
breast, e.g. chicken Kiev.
For game and larger birds suitable fillings include raw apples and bread dumpling mixture
which can be mixed with fresh cranberries, peeled chestnuts, mushrooms or nuts. Farces
made from poultry liver and meat as well as bread fillings with vegetables and herbs are
also suitable.
Bread 10g Onion •Sauté the diced onion in the butter
stuffing 15g Butter •Mix with the remaining ingredients and
50g Breadcrumb place in either the breast cavity or inside
2g s the poultry
Herbs,
seasoning
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Chicken Ballontine
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Barding
The term barding comes from the French word "barder"
meaning to wrap in bacon. Traditionally pork belly fat, known as
green bacon, was used. It is sometimes also referred to as
surface larding and was traditionally used to cover the breasts
of game birds during roasting. Barding is still 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 or placing the skin on the
breast during cooking processes. Another method is to insert
compound butters under the skin to achieve moist and
flavoursome outcomes.
The use of prosciutto, pancetta and similar products also

provides excellent well-flavoured alternatives when barding
poultry. Another alternative for barding includes the use of
crepinette or caul to hold farces, leaves or other preparations in page
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Marinating
Marinades are one of the oldest methods for preserving food. They preserve food by preventing bacteria and air
coming into contact with the food item, whilst tenderising it at the same time. Marinades are also used to
impart flavour to food. It is important to select a marinade that complements the flavours of your food.
It is important to note that salty marinades are usually of the soaking variety. This is due to the fact that salt is
hygroscopic, which means it attracts water. When used in marinades, it draws the moisture out of the food.
Sugar has the same property.
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Instant Marinades Soaking Marinades
Marinating
Lemon juice, Worcestershire sauce, soy Buttermilk, red wine, beer, vinegar, brines.
sauce, yoghurt and Tandoori paste, herbs Used for older birds or as preparation for
and oil smoked meats. Pine branches, juniper
berries, rosemary, sage and other strong
flavours are used for game
Menu examples include: Fried foods, e.g. Menu examples include: Smoked chicken,
barbecue, Tandoori chicken, poultry smoked turkey, smoked ostrich carpaccio,
marinated with soy or fish sauce (these can braised pheasant, muttonbird pickled in brine
use either the instant or soaking method
depending on the desired flavour of the
finished product), chicken drumsticks
A recipe example of an Asian style A recipe example of a red wine

instant marinade: soaking marinade:
100mL Sweet soy sauce 1L Red wine
20mL Honey 00g Mirepoix
2 cloves Garlic 1 clove Garlic
100mL Oil page
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Portion Weights for Poultry
Portion sizes vary between establishments, but in every establishment it
is essential to create accurate portion sizes. Accurate portion sizes allow
us to determine the food cost for each menu item, which then helps us to
establish the selling price (price point) of each dish. Knowing your actual
costs is crucial to running a profitable kitchen.
Some of the issues you need to be aware of when determining the portion
size and calculating the real purchase cost include:
•Trimming loss
•Cooking loss
•Menu use, e.g. if you serve stuffed ballottines for a set menu lunch, one
leg per serve would be sufficient, which means two serves per chicken.
The breast could then be used for the à la carte dinner menu
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Purchasing Guide
Type Entrée Table À la carte
These examples are raw weights per serve. d’hôte
It is important to remember that during Roast chicken 50g+ 500g 600g+
preparation you will lose about 50% of Suprême/breast 80g+ 130g+ 160g+
weight when de-boning (for whole chicken, Roast duck (sliced) 600g+ 800g+
duck, quail and squab) and 10-25% of Muscovy breast 80g+ 180g 200g+
weight in cooking. Quail 80g+ 1-2 2
Squab ½-1 1 1-2
It is important to include these losses in the Emu steak ½-1 150g+ 180g+
calculation. This ensures accurate costing of 80g+
your dish and adequate portion sizes for
your guests.
This means that you need to check on your final serving weight and calculate backwards.
For example 150g of cooked chicken breast means:
150g plus cooking loss of 25% = 200g boned breast

Which in turn means 400g breast with the bone in, if we assume a normal boning loss for
poultry of 50%
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Poultry Offal In Australia all poultry is sold fully dressed. This means it has been plucked
and eviscerated (internal organs removed). The organs such as stomach,
hearts and livers are sold separately, while offcuts like the necks, wings/wing
tips and feet can be used for stocks. These offcuts are high in collagen and will
provide gelatine and flavour for the stock.
The hearts and stomachs are mainly exported. Chicken livers are used for
pâtés or individual starters. The most famous pâtés are those from France
made from the livers of force-fed geese (foie gras) and ducks (foie gras de
canard).The price tag makes it a rare commodity and these cannot be
obtained easily in Australia.
Chicken livers are also used as hot entrées on menus, e.g. brioche with
chicken livers in cabernet sauce, duck liver curry on basmati rice or chicken
liver skewers. Liver is an inexpensive commodity that offers variety and good
profit margins for your menu.
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Use of Trimmings
Boned poultry will provide restaurant cuts for a range of menu
applications. There will also be bones, fat and trimmings left over. The
bones can be used for stocks and sauces, the fat can be rendered by
cooking it slowly with a small amount of water and then straining the
resulting mixture.
The rendered fat can be used for shallow-frying potatoes or poultry dishes.
For example, when serving duck, the duck fat can be rendered down and
used to cook chips or roesti to accompany the dish. Rillettes can be made
from rendered fat and leftover meat trimmings.
All meat trimmings can be minced and used for meatloaf, rissoles or
meatballs. This will also allow you to use some of the leftover fat and the
minced mixture can be extended by using bread, rice or panada.
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Use of Trimmings
Meat trimmings can also be used to produce farces. Chicken farces can be made with Chicken, Cream and
eggs. Chicken is high in protein and needs a high fat content to prevent it from going too dry. Because of its
white flesh, blanched vegetables or purées are used in addition, to provide extra colour. Spinach and tomato
purées can provide multiple layers within one terrine.
Farces can be used as fillings for ballottines and galantines. Ballottine is a deboned leg of poultry filled with
farce and cooked. It can be served hot or cold. It is an ideal lunch dish or can be used individually as garnish on
platters featuring poultry. Ballottines can be poached, braised or roasted and glazed with white or brown
chaudfroid.
Galantine comes from the French term meaning "gallant" or fine and is used for whole
poultry fully boned out and filled with farce. Then they are deep poached, chilled, coated
and garnished with vegetables. Galantines should be poached for 40 minutes per kg.
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Cooking Times for Poultry
Cooking times vary slightly depending on various factors, e.g. fresh chicken
versus frozen and larger birds with a smaller bone percentage.
• As a general rule the cooking time for roasting should be 45 minutes per
kg.
• Always double-check by lifting the bird up and checking the liquid coming
from the vent/cavity. If the juices are clear the bird is cooked all the way
through. You can also check between the thigh and body for any blood
residue. Individual pieces can be checked for the degree of doneness on
the bone by inserting a skewer and ensuring that the juice is clear. After roasting, the fat drained
• Stuffed poultry may take longer to cook as it will cook slower from the from poultry can be used for
inside. You will need to cook it for an extra 15-30 minutes to make sure it is shallow-frying. Duck and goose
cooked through. fat have particularly good
flavours and can be added to a
dish such as braised red cabbage
to enhance taste and give a
glossy appearance. page
046
Cookery Methods Applied to Poultry and Feathered
Game Poultry varies in tenderness depending on the muscle use. The breast and the oyster
pieces in the thigh are very tender as they perform little work. They cook quickly but if
the breast pieces are overcooked they tend to be dry and stringy.
The legs and wings perform more tasks and are quite sinewy, so employ either moist,
slow heat cookery methods or extra cooking time to ensure tenderness. This meat has
more flavour due to its high collagen content which converts to gelatine during cooking.
Cooking the leg pieces bone-in, such as in a sauté chicken, will provide added flavour to the meat item and
impart additional taste to the sauce.
The French term "confit style" literally means "to preserve". For poultry it describes the process whereby the
whole leg or drumstick is preserved in salt and herbs, then cooked slowly in its own juices. The fat forms a
protective layer on top. Confit is used extensively for duck legs. The finished meat is very flavoursome and almost
falls off the bone. The legs can be served whole or the meat can be removed and pressed in a terrine.
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Cookery Methods
Boiling Grilling
The main use of Roasting
Portion Grill portion
boiling is for pieces and
making stock or pieces and
whole, whole, de-
soups – use boiler boned small
chicken if you preferably
young, birds. Season/
require good marinate the
stock. Blanch the birds can
be used. chicken and
chicken and then draw through
place it in Trim and
truss the oil/butter and
simmering water place on grill
containing a poultry or
game and bars or under
bouquet garni and the
vegetables. Added season
inside and salamander.
flavours such as
soy sauce will out. page
depend on the Imagine Education Australia Pty Ltd | CRICOS 02695C | 048
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Cookery Methods
Steaming Deep-frying Shallow-frying
Suitable for Crumbed or Portion pieces of
prepared battered portion poultry and
chicken pieces, pieces are used. game such as
suprêmes and Marinate the suprême and
portioned game chicken and coat schnitzels are
birds. Place the to precook and suitable. Heat a
chicken or deep-fry at 150- pan and add fat.
breast on top of 160°C. The meat Place the item
vegetables and/ can then be re- in the fat with
or herbs into a fried at 180°C, the presentation
steamer basket. however make side down and
Add herbs and sure that the cook until beads
spices to the internal appear, turn
cooking liquid to temperature is over and finish
impart extra above 75°C. the cooking.page
flavour and 049
aromas.
Cookery Methods
Poêler Stewing
Braising
Suitable Use chicken pieces
Use large
for whole and smaller game
pieces or
birds. Truss bird pieces. Seal the
whole birds.
the bird meat in fat and add
Seal and add
and place the mirepoix/onion
mirepoix,
on a bed of and cook lightly. Add
spoon in
mirepoix, aromats and fry
tomato paste
spread lightly. Deglaze with
and deglaze
with a little wine if required and
3 times. Add
butter or barely cover with
jus or demi-
oil and stock.
glace half
cover with
way up the
a lid.
bird and
cover; cook
slowly in the page
oven until Imagine Education Australia Pty Ltd | CRICOS 02695C | 050
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Cookery Methods Shallow Poaching
Deep Poaching Use breast fillet. Butter a
Use whole birds, breast and pan and sprinkle with
thigh. Submerge the chicken diced onion. Place the
in stock and aromats. Once chicken breast on top and
cooked, remove and cool. add white wine, sherry or
Store in the coolroom in the stock. Poach at simmering
cooled chicken stock to temperature covered with
retain optimum flavour. a lid or cartouche and use
the poaching liquid for the
Menu examples: lemon sauce.
aspen tom yum steeped
chicken; bouillon-poached Menu examples: chicken
chicken breast with breast in mushroom
capsicum glaze; Thai-style sauce; chicken breast in
chicken salad; chicken in tarragon beurre blanc;
masterstock; poached chicken breast in
muttonbird on seasonal chardonnay sauce; page
greens; Asian-style Muscovy guineafowl breast in 051
Cookery Methods
Sauté Chicken
This is a specific French cookery
method for chicken, which is a mixture
of braising and tossing in fat. Produce a
jus from the carcass. Heat a pan and
add fat, fry the sauté pieces with the
presentation side down. Toss through
and finish cooking in the oven.
Menu examples: poulet sauté

chasseur; sauté chicken parmentier;
poulet sauté archiduc; poulet sauté
bonne femme; poulet sauté doria;
sauté chicken Marengo
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Suitable Accompaniments
Always consider the flavour of poultry when deciding on any

accompanying sauces, vegetables, starches, spices or herbs.
Richly flavoured poultry such as ducks are traditionally served
with acidic sauces for good contrast, whilst chicken may need
a more flavoursome accompaniment such as garlic butter.
For light, delicate dishes, a poached breast in cream sauce

would be a good choice, whilst a more hearty meal would be
the leg braised or stewed in a wine sauce to extract the
flavours. Asian cuisines use poultry extensively with menu
options ranging from the famous Peking duck, to satay
skewers and honey chicken with stir-fried vegetables.
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Presentation
Carving poultry correctly is an important part of buffet, function and silver
service. The appropriate portioning depends primarily on the size, for example
when carving a spatchcock the leg and thigh may form a portion, whereas when
carving a large turkey a mixture of some leg meat and part of the thigh may be
more appropriate.
When carving, follow these steps:

1. Remove the legs and thighs by twisting or cutting through the natural joints.
Debone and slice the leg and thigh meat if a larger bird
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 appropriate portions and try to mix the meat, i.e. place breast and
thigh meat on the same plate
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Cleaning Your Work Area
Throughout your shift you should do regular “tidy up” procedures as you move
between tasks. Hygiene is crucial, so make sure you keep the work areas very clean
and tidy. Keep utensils separate from each other and makes sure you do not cross-
contaminate your items.
In particular, you need to clean your work area when changing tasks. For example if
you are preparing chicken and then change to preparing vegetables, you must
clean and sanitise surfaces and equipment in between! Otherwise juices and
bacteria that may have been on the chicken will be transferred to the vegetables.
Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface. Cleaning is
aided by the application of a detergent, which helps to lift the dirt from the surface as well as keep it from
reattaching.
Sanitation means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of
bacteria. Surfaces that come into contact with food products need to be sanitised regularly.
These 2 processes should be carried out as separate procedures – first you clean and then you sanitise.
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CONTACT DETAILS
EMAIL
vtiedeman@imagineeducation.com.au
info@imagineeducation.com.au
VISIT OUR WEBSITE

www.imagineeducation.com.au
PHONE US
+617 5552 0900
Monday to Friday, 8.30am – 5pm AEST
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SIT30821 Certificate III Commercial Cookery: SITHCCC035 Prepare Poultry Dishes

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SIT30821 Certificate III Commercial cookery

SITHCCC035 Prepare Poultry Dishes

Compared to other types of intensive farming, battery chicken production is economically

As a chef you need to be aware that animals living in the

The number of serves needed can be based on:

Poultry that is pre-cut into your specified

Poultry is very susceptible to contamination and bacterial

Care must be taken to ensure that parasites and microbes

Thawing Frozen Poultry

• Thaw in the refrigerator to prevent contamination or food

Adult drake (kg) Adult duck (kg)

Muscovy 4.50–5.50+ 2.25–3.00+

Aylesbury 4.50–5.00 3.60–4.10

Pekin 4.00–4.50 3.50–3.75

Emu and Ostrich meat are similar to cook:

The bones are often

Needle trussing - Bird is trussed with a needle using string to hold

Hand trussing - The bird is bound with string to maintain its

Incision - Make an incision on either side of the skin at the

Breast meat from poultry and game can be prevented from

The use of prosciutto, pancetta and similar products also

A recipe example of an Asian style A recipe example of a red wine

150g plus cooking loss of 25% = 200g boned breast

Menu examples: poulet sauté

Always consider the flavour of poultry when deciding on any

For light, delicate dishes, a poached breast in cream sauce

When carving, follow these steps:

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