SITHCCC012

1.Define the following culinary terms and dishes in about 10-20 words each.
Galantine- A galantine is a French dish of de-boned stuffed meat, most commonly poultry or
fish, that is poached and served cold, coated with aspic.
Ballottine- A ballotine (from French “balle” which means “a package”) is traditionally a
boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other
ingredients.
Maryland- Chicken Maryland is the thigh with the drumstick attached. Maryland is great for
roasting and baking and can also be used on the barbecue or char-grill.
Breast- The chicken/duck breast is the meat attached to the ribs, and is associated with the
tenderloin muscle. It can be boneless with the ribs removed.
Quail- Quail is a collective name for several genera of mid-sized birds generally placed in the
order Galliformes. Many of the common larger species are farm-raised for table food or egg
consumption.
Spatchcock- It is a way of preparing meat, fish, or poultry for cooking by cutting it almost in
two, but leaving the two parts connected; it is then often boned and flattened.
2. Define how portions cuts of poultry are done for the below specified cuts in about 10-
20 words-
Thigh - A thigh is produced by cutting a whole leg at the joint between the tibia and the
femur. The drumstick and patella are removed. The thigh consists of the thigh and
associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present.
Ballotine - Starting from the back of the bird (along the spine, the part touching cutting
board in the picture) cut and tear the skin away carefully to keep it in one whole piece.
Scrape off any major fat left on the skin.
Saute cut - Sautéed chicken is chicken that is fried in a pan and is cooked and browned while
retaining its delicious texture and flavour. Chicken breasts are cut into bite-sized pieces into
1-2" pieces (2.5-5 cm).
Maryland – Pull breast bone forward. Cut straight through the leg joints. Move the breast a
little and give a smooth cut in the middle of breast.
3. Fill in the table with poultry or game bird dishes that can be prepared based on the
describe product type. Also fill in the other columns based on the dish chosen.

Product type Type of dish Appearance Description Nutritional Freshness

suitable required of flavour value (per and quality
made from and texture 100 grams) indicators
this
 Crumbed Parmesan Golden Crunchy 56g Protein Non-rancid,
game bird Crumbed brown surface, 22g Fat Soft, Good
dish: Duck Spicy 21g Carbs Odour
Poached Poached Pinkish Smooth 53.4g Non-rancid,
poultry or Chicken texture, Protein Soft, Good
game bird: Spicy 6.2g Fat Odour
Stewed Chicken Dark Brown Smooth 5.3g Protein Non-rancid,
Poultry Stew with thick texture, 0.5g Fat Soft, Good
gravy Syrupy Odour
Stewed Goose Stew Dark Brown Smooth 20.6g Non-rancid,
game bird with gravy texture, Protein Soft, Good
Syrupy 3.42g Fat Odour
Roasted Roasted Golden Rough and 20g Protein Non-rancid,
Poultry Chicken Brown crunchy 11g Fat Soft, Good
texture, Odour
Spicy
Roasted Peking Duck Golden Thin, crisp 60g Carbs Non-rancid,
game bird Brown texture, 39g Fat Soft, Good
Spicy 26g Protein Odour
Braised Creamy Light Brown Oily surface, 6g Fat Non-rancid,
Poultry Braised with cream sweet and 14g Carbs Soft, Good
Chicken on top spicy 27g Protein Odour
Braised Hokkien Deep Brown Crunchy 1g Carbs Non-rancid,
game bird Braised Duck texture, 1g Fat Soft, Good
Spicy 18g Protein Odour
Stir-Fried Chicken Stir Light Brown Smooth 25g Carbs Non-rancid,
Poultry Fry surfaced, 26g Protein Soft, Good
Sweet and 36g Fat Odour
Savoury
Stir-Fried Honeyed Light Brown Smooth 11.3g Fat Non-rancid,
game bird Duck and with thick texture, 26.8g Soft, Good
Veg Stir Fry gravy Sweet and Protein Odour
Savoury 13g Carbs

4. List 3 traditional style poultry dishes and 3 modern style poultry dishes, the service style
used for each dish and list where in a traditional menu a poultry dish can be sequenced.
Traditional Poultry Dishes: Coq au Vin, Chicken Parmesan and Chicken Cordon Bleu.
Modern Poultry Dishes: Herb Citrus Roasted Chicken, Bruschetta Chicken and Baked Pesto
Chicken.
Where in a Traditional menu, can poultry be sequenced: Hors-d’ euvres, Farineux and
Potages.
5. Identify 3 ways trimming or offcuts during mise en place can be used in other recepies
or area of the kitchen.
Peeling, Slicing and Grating.
6.List 2 places of information that should be put or a date label attached to surplus food
being stored for service at another time or day?
Label Allergens and Special Storing Conditions.
7.Explain the procedure for Frenching a wing bone including the points of care in about
50words.

 Begin with a whole chicken wing, consisting of a fat drumstick at one end, a
drummette in the middle, and a pointed wing tip.
 Grip the drumstick in one hand and the wing tip in the other. Bend the wing back
forcefully at the joint between the drumstick and the drummette, so that the bone
at the end of the drumstick pops out through the skin.
 Place the wing on a cutting board, and use a knife to cut through the joint between
the drumstick and the drummette, fully separating them. Then, gripping the exposed
bone at the end of the drumstick, push all the meat to the opposite end, to form a
length of bone topped by a knob of meat.
 Grip the remaining drummette and wing tip in opposite hands, and bend them back
at the joint, as you did in step 2, to reveal the ends of the two bones - on larger, one
smaller and pointed.
 Place the drummette and wing tip on the cutting board, and use a knife to cut off the
wing tip. Discard the wing tip, or reserve it for making stock.
 Take the smaller, pointed bone in one hand, and wiggle it until it is free of the flesh;
discard. Then, gripping the bone at the end of the drummette, push all the meat to
the opposite end, to form a length of bone topped by a knob of meat, as you did in
step 3. Repeat with the rest of the chicken wings, then marinate and fry according to
the directions in the recipe.
8. Outline the steps for carving large boneless cuts if cooked poultry.
Step 1: Cutting the Legs

 Place the chicken, breast up, on cutting board. It is important that it is breast up so
that you can see what you are doing. If you have just taken the chicken out of the
oven, let it cool for 10 to 15 minutes.
 Hold the chicken steady with a carving fork. Using a large carving knife, cut through
the skin between the leg and the body.
 Cut through the meat between the tail and hip joint. Cut as closely as possible to the
backbone. Bend the leg back until the hip joint pops out.
 Continue to cut around the bone. Pull the leg from the body until the meat is
separated from bone. Cut through the remaining skin. Repeat on the other side.
Step 2: Separating Thighs from Drumsticks
  Place the leg skin side down on the cutting board. It is easiest to cut through the
meat first and then work your way towards the skin, which may need to be cut with
a serrated knife
 Make a cut about 1⁄8 inch (0.3 cm) from the fat line toward the drumstick. The
drumstick is the smaller part of the leg that is attached to the end of the leg bone.
There is a thin, white fat line that runs along the joint between the drumstick and
thigh.
 Cut through the joint connecting the drumstick and thigh. Repeat this process with
the remaining leg.
Step 3: Removing the Breast Meat

 Cut along the breast bone. Start at the back of the bird and work towards the front
(the end with the wings still attached.)
 Cut through the wishbone when you get to it. Angle the knife and cut down along
the wishbone toward the wing. Make a cut between the breast and the wing.
 Pull back on the breast meat. Pull it away from the body while simultaneously
cutting the meat away from the bone. Cut through the skin holding the breast to the
body.
Step 4: Cutting the Wings

 Bend the wing away from the body. Doing this will make it easier to see the joint.
 Cut into the wing joint with the carving knife. Roll the knife along the joint so as to
let the knife curve along the joint. Repeat with the remaining wing.
9. For the preparation method listed below, list a poultry dish that can be created using
each method.

Preparation methods Dish created from this method

Barding Barded Turkey
De-Boning Ashanti Chicken
Fileting Chicken Fillets
Marinating Chicken Marinade
Rolling and trussing Chicken Truss
Stuffing Stuffed Chicken Breast
Trimming Roast Chicken

10.List three examples of garnishes you might use when serving poultry dishes.
Fried Oysters, Orange Slices and Cubes of Curran Jelly.
11. Briefly describe each cooking method listed below and list a poultry dish that uses
each method.

Cooking Description of method Dish

method
Braising Braising is a combination-cooking method Caramel Chicken
that uses both wet and dry heats:
typically, the food is first sautéed or
seared at a high temperature, then
finished in a covered pot at a lower
temperature while sitting in some
(variable) amount of liquid (which may
also add flavour).
Deep frying Deep frying (also referred to as deep fat Crispy Fried Chicken
frying) is a cooking method in which food
is submerged in hot fat, most commonly
oil, as opposed to the shallow oil used in
conventional frying done in a frying pan.
Grilling Grilling is a form of cooking that involves Jerk Chicken
dry heat applied to the surface of food,
commonly from above, below or from
the side. Grilling usually involves a
significant amount of direct, radiant heat,
and tends to be used for cooking meat
and vegetables quickly. Food to be grilled
is cooked on a grill (an open wire grid
such as a gridiron with a heat source
above or below), using a cast iron/frying
pan, or a grill pan (similar to a frying pan,
but with raised ridges to mimic the wires
of an open grill).
Poaching Poaching is a cooking technique that Poached Turkey Breast
involves cooking by submerging food in a
liquid, such as water, milk, stock or wine
or in a tray. Poaching is differentiated
from the other "moist heat" cooking
methods, such as simmering and boiling,
in that it uses a relatively low
temperature (about 160–180 °F (71–82
°C)).
Roasting Roasting is a cooking method that uses Roasted Chicken
dry heat where hot air envelops the food,
cooking it evenly on all sides with
temperatures of at least 150 °C (300 °F)
from an open flame, oven, or other heat
source. Roasting can enhance flavor
through caramelization and Maillard
browning on the surface of the food.
Roasting uses indirect, diffused heat (as
in an oven), and is suitable for slower
cooking of meat in a larger, whole piece.
 Sauteing Sautéing is a method of cooking that uses Pepper Chicken
a relatively small amount of oil or fat in a
shallow pan over relatively high heat.
Stewing Stewing is a combination cooking method Duck Stew
that uses small, uniform pieces of meat
that are totally immersed in liquid and
slowly simmered. In this case, the food
and the liquid are served together as one
dish.

12. List 2 cooking methods that are best for Game birds for a dryer texture.
Stir-Fry and Roasting.
13. Identify the use preparation of poultry, and care and maintenance requirements of
each type of equipment specified in the table below:

Equipment Item Essential features Care and maintenance

Knives Sharp, Semi-flexible, Keeping them clean and dry,
stainless-steel cutter with a Regularly sharping with
non-conductor handle Sharping Stone
Grills Grates, igniters, side- Cleaning burner, tubes, grill
burners, fuel gauge, pull-out and grates. Burning of the
tray for propane tank and grease.
Fuel Valves
Food processors and mixers Bowl with blades, Grinder Cleaning with water and
drying, Regular oiling of
blades.
Poultry Shears Micro-serrated bottom Keeping them clean and dry,
blade for gripping and Regularly sharping with
Smooth Top Blade for Sharping Stone
cutting
Fryers Steel bars arranged parallel Cleaning and drying
to hold Chicken
Microwaves Magnetrons, sensors, Cleaning the oven with
removable racks, turntable, specialised cleaners, Avoid
numeric keypad putting metallic containers,
Regular checking the
electric configuration

14. List 3 safety precautions you must follow while working with knives.

 Carry a knife with the blade pointing downwards.

 Use protective equipment as required. For deboning, it is recommended that a
suitable protective glove is worn on the non-knife hand, and a chainmail or similar
apron is worn.
  Cut on a stable surface.
15. Describe how big and small birds should be carved for presentation or buffet to ensure
correct portioning and mix of meat.
Steps for carving poultry:

 Remove the legs and thigh by twisting or cutting through the natural joints. De-
bone the leg and thigh if it’s a larger bird.
 For a large bird remove the wing through the natural joint. For smaller birds
carve through the wing joint so the breast meat is attached.
 Slid through breast meat until all meat is removed.
16. Describe briefly the precial requirements for cooking and serving emu and ostrich
meat.

 Cut across the grain to reduce shrinking during cooking.

 Cook meat quickly at a high temperature to avoid drying out.
 Serve rare to medium for optional moisture.
 Allow meat to rest before serving.
17. List 3 important hygiene factors which must be applied when handling and processing
poultry.

 Cleanliness: Wash hands, kitchen work surfaces, cutting boards and utensils
thoroughly with soap and hot water immediately after they have been in contact
with raw meat or poultry, including frozen and fresh products. Hands should be
washed before handling food and between handling different food items.
 Segregation: Avoid cross-contaminating other foods. Separate raw meat, poultry,
seafood and eggs from other foods in your grocery shopping cart, grocery bags, your
kitchen and in your refrigerator. Use one cutting board for fresh produce and a
separate one for raw meat, poultry and seafood.
 Thorough Cooking: Cook poultry thoroughly. Poultry products, including ground
poultry, should always be cooked to at least 165 °F internal temperature as
measured with a food thermometer; leftovers should be refrigerated no more than
two hours after cooking. The colour of cooked poultry is not a sure sign of its safety.
Only by using a food thermometer can one accurately determine that poultry has
reached a safe minimum internal temperature of 165 °F throughout the product. Be
particularly careful with foods prepared for infants, older adults and persons with
impaired immune systems.
18. List 6 storage and thawing requirements for frozen poultry.

 Quick Thaw in Water

 Keep foods 4°C (39°F) or colder
 Frozen must be kept at −18°C
 Uncooked chicken meat should be stored in a refrigerator at below 5°C
  It is not recommended to wash chicken meat before cooking.
 Chicken meat, including whole chicken carcasses, should not be washed prior to
cooking

19.Briefly describe following types of poultry in about 20-40 words

Chicken - Chicken is the most common type of poultry in the world. Owing to the relative
ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens
have become prevalent throughout the cuisine of cultures around the world, and their meat
has been variously adapted to regional tastes.
Duck - In food terminology, duck or duckling (when meat comes from a juvenile duck) refers
to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh
and salt water. One species of freshwater duck, the mallard, has been domesticated and is a
common livestock bird in many cultures. Duck is eaten in various cuisines around the world.
Feathered game - Feathered game is birds such as grouse, partridge, pheasant, plover, quail,
snipe, squab, wild ducks, wild geese, wild turkey, woodcock. Venison (deer meat) is the
most common nowadays of furred Game. It will likely be farmed in semi-wild environments
to maintain the game taste.
Turkey - Turkey meat, commonly referred to as just turkey, is the meat from turkeys,
typically domesticated turkeys. It is a popular poultry dish, especially in North America,
where it is traditionally consumed as part of culturally significant events such as
Thanksgiving and Christmas, as well as in standard cuisine.
20. In 30-40 words, explain the following preparation methods relating to poultry and
explain why these methods are used.
Boarding- You tie a piece of fat, such as suet or American-style bacon (streaky bacon),
around a piece of lean meat or poultry so that the added fat compensates for the absence
of fat to keep the meat or poultry moist.
De-boning- The process of removing bones from poultry meat is called deboning. It is used
for efficient cooking of poultry meat.
Marinating- Marination is the process of soaking foods in a seasoned, often acidic, liquid
before cooking. It is commonly used to flavour foods and to tenderize tougher cuts of meat.
The process may last seconds or days. Different marinades are used in different cuisines.
Trussing- Trussing a chicken (or any other bird) ensures that the legs and wings are firmly
fastened against the body. This helps the chicken maintain its shape and cook evenly
without drying out any of the extremities.
Stuffing- Stuffing or filling is an edible substance or mixture, normally consisting primarily of
small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a
cavity in another food item while cooking. It is used to enhance the taste, flavour and
nutrition of the dish.
Trimming- To trim is a technical term in cuisine which means to remove all unwanted or
inedible parts (i.e. sinews, skin, fat etc.) from meat, fish poultry or vegetables. The removed
parts are called trimmings and are used for making stocks, soups and sauces. It is generally
done to remove parts which may be inedible or bad for the taste of the dish.
21. Research and identify the geographical origins of the following types of poultry bird.

Bird Domestic or place

Chicken South-east Asia
Duck South America
Emu Australia
Egyptian goose Egypt
Goose Europe
Indian peafowl India
Mute Swan North America
Pigeon Europe
Quail Japan
Turkey North America
Grey Francolin South Asia
Guineafowl Sub-Saharan Africa
Common Pheasant East Asia
Golden Pheasant China

22. Research and describe the historical cultural origins of the following poultry dishes
Chicken Kiev - The history of this dish is not well documented, and various sources make
controversial claims about its origin. Since the 18th century Russian chefs have adopted
many techniques of French haute cuisine and combined them with the local culinary
tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême
and Urbain Dubois, who were hired by Russian gentry. In particular the use of quality meat
cuts, such as various cutlets, steaks, escalopes and suprêmes became widespread in the
19th century, and a number of original dishes involving such components were developed in
Russia at that time.
Buffalo Chicken Wings - There are several different claims about the invention of Buffalo
wings. One of the claims is that Buffalo wings were first prepared at the Anchor Bar in
Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964.
At the time chicken wings were inexpensive and undesirable, primarily being used for stock
or soup.
Chicken Parmigiana- The dish originated from 20th century Italian diaspora. It has been
speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana,
a dish using breaded eggplant slices instead of chicken, with a cotoletta, a breaded cutlet
generally served without sauce or cheese in Italy.
23.List 4 storage requirements including labelling for cooked poultry products on display
for sale or future use.
 Food-poisoning bacteria grow and multiply fastest in the temperature danger zone
between 5 °C and 60 °C. It is important to keep high-risk food out of this temperature
zone.
 Your fridge temperature should be at 5 °C or below. The freezer temperature should be
below -15 °C.
 On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or
icepack to keep frozen foods cold. Keep hot and cold foods separate while you take
them home.
 Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven
to defrost food, cook it immediately after defrosting.

24. List operational practices to be followed while using equipment used to produce
poultry dishes.
All the equipment’s has to be cleaned
Knives has to be well sharpened