Preparation, Cooking and Finishing of Poultry Dishes
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Mr. Toribio Villanueva
Submitted by: Ramone T
Unit 19: Preparation, Cooking and Finishing of Poultry Dishes Know how to prepare poultry for basic dishes (19.1.0)
A. Description of preparation methods for poultry
In order to prepare poultry, it is necessary to remove the feathers and giblets of the chicken by cleaning thoroughly. It is best to wash the poultry because the juices of the poultry are there. It is most likely to look at the poultry by its weight and portioning of its size. There are certain preparation methods of poultry such as trussing, boning, skinning, cutting and removing the sinew and at last seasoning with salt and pepper.
B. Reasons for using different methods of poultry preparation Trussing means that the poultry is tied by the legs and wings. Skinning is a method of removing the outer layers of the skin by detaching away from the meat. The means of boning is to remove the bones in any kind of bird or chicken. By the meaning of cutting the poultry, it must be considered on drumstick, thigh, wing, breast, escalope, winglet and carcass. Trussing is an important step when preparing roasted chicken. It is used with a kitchen twine in order to prevent the tips and wings from burning and it is presented more attractively. Firstly, it needs to be cleaned and then remove any excess fat of the chicken. Secondly, with the kitchen twine tie a knot around the neck of the poultry then place both of the wings attached to its body in order to let the chicken sit properly and not get loosen then double loop them both tightly. Thirdly cross the chicken legs and tightly knot it with the kitchen twine. However, when skinning poultry it is best to peel away the skin that is attached to the meat by starting with...