Professional Cooking I

1
Professional Cooking I

• Poultry Cookery

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General Guidelines

• Control temperature
• Over cooking removes too much moisture resulting
  in a dry product
• Too little cooking fails to raise the internal
  temperature high enough to destroy potentially
  harmful bacteria
• Cook to (165oF/74oC)
• Meat should separate easily from the bone and
  should be fork tende
• Redness visible in the joints or along the bone
• Cooking method matched to age or class of bird
• Young birds broiled, fried (pan, deep, or oven),
  sautéed, roasted
• Older birds stewed or fricasseed, poached,
  steamed
• Care must be taken not to pierce the breast of
  the bird
• Check internal temperature of a cooked bird with
  a thermometer in the thigh for the most accurate
  reading representative of the whole bird

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Cooking Methods

• Broiling small, young bird 1 1/2-2 ½ pounds
• Roasting large birds 10 pounds
• cook best at lower temperatures
  (225oF/107oC-250oF/121cC)
• Poaching Pieces or small, deboned or partially
  deboned whole birds

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Cooking Methods

• Sauté - single or quartered pieces of small
  birds, boneless chicken breast, thin slices of
  turkey, and similar quick cooking cuts of
  poultry, larger pieces may be sautéed until brown
  then finished by other methods like baking and
  braising
• Grilling - younger more tender poultry, such as
  Broilers/Fryers, use lower grilling temperature
  to prevent burning, start with skin side towards
  heat

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Cooking Methods

• Pan-fry - Broiler/Fryer chickens - two methods
• Method A Cook the pieces of chicken 15 to 25
  minutes turning only once
• Method B When the pieces of chicken are lightly
  browned (10 to 15 minutes) lower heat and cover
  pan tightly, cook slowly until done
  (approximately 10 minutes)

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Cooking Methods

• Deep fried - broiler/fryer (larger birds require
  precooking, cook in deep fat at 325oF (163oC) to
  350oF (177oC