Mise en Place and Preparation Requirements
The three methods to mise en place and preparation requirements are as follows:
Step 1: The ingredients before the start of cooking must be decided.
Step 2: All the main food ingredients must be figured out for food preparation.
Step 3: The ingredients need to be prepared and placed in bowls.
Six quality points of poultry are as follows:
The category of poultry products in the market are fresh poultry and frozen poultry meats.
- The poultry products must have plumping breasts with delicate flesh and flexible bones.
- The second most important quality point is that the poultry products must have a proper smell and no freezer burn. For fresh poultry like quail, pigeon, wild duck and goose, there will be no cuts, broken bones and blood patches (Tomaszewska, Bilska, and Ko?o?yn-Krajewska 2020)
- The poultry products need to have moist, flexible bones and must be delicate.
- The flesh needs to be intact, and there will be no cuts and blood patches with no broken bones.
- The fourth most quality tool is that poultry products must have a fresh smell, and there will be no thawing products.
- The poultry products must have flexible bones and delicate coloured flesh.
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Game Birds |
Cooking Requirements |
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Pigeons |
Remove the giblets, season both inside and outside. The bird is tied into net shape for even cooking |
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Wild turkeys |
The temperature for heating wild turkeys is approximately 325 degrees. The turkeys are placed in a roasting pan and uncovered for 30 mins for additional browning. |
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Ducks |
AS per recommendations of USDA, the minimum internal temperature is approximately 165 degrees. Ducks have tight muscle fibres and dark meat. The muscles of ducks are cooked for better results. |
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Swans |
Swans are baked at 325 degrees perfectly for almost 45 minutes. |
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Portion Cuts |
Description |
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Drumsticks |
Chicken drumsticks are mainly used for cheaper chicken cuts. They are baked properly. |
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Thigh |
Chicken thighs are bought as thigh filets with skin and bones both removed. Thigh fillets are properly sliced and chopped properly. |
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Leg |
Chicken legs comprise almost a quarter less than chicken meat. The chicken leg consists of two parts: drumsticks and thighs. |
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Wings |
Chicken wings portions are made of three main sections that are wingtips, wingette and drumette |
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Equipment and Utensils Required |
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List of Equipment Required is “Aluminum Foil”, “Strainer” and “Cooling Rack” Lists of utensils required are “Mixing Bowls” “ Paring Knife.” |
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Safety Requirements |
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A separate cutting board is required for raw chicken deboning. It is important to refreeze defrosted chicken and other foods in the fridge. Hands need to be washed properly with hot soapy water and dried properly before food preparation. |
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Safe and Hygiene assembly of the food processor |
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Raw poultry needs to be stored at a temperature of almost 40 degrees. The raw poultry needs to be rinsed before cooking. The equipment must be clean, and it is to be used in processing poultry. The requirements of safety and hygienic assembly procedure of food processor methods are important in preserving in the refrigerator for one day. The requirements for sanitary designs of food processing equipment are mainly durable and non-toxic. |
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Trussing |
Description |
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Chicken truss with the help of shortcut |
Chicken truss by rinsing the outer surface of the chicken. Trussing chicken helps to ensure that cooking is done properly. The chicken breast is turned upside, and the legs are tied properly. |
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Chicken truss by tying the legs |
Trussing prevents hot air from circulation inside and forms a juicier bird. After positioning the chicken properly, the legs are tied and crossed with drumsticks. The excessive chicken truss is turned upwards and flipped accordingly. |
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Chicken truss by tying the wings |
The elastic from the chicken side faces downwards, and it is at the top of the chicken, mainly towards the legs. The chickens’ wings are mainly moved upwards, and the legs are trimmed properly. |
Four main reasons for trussing are as follows:
- Cooking of chicken is done properly after trussing. Trussing helps in cooking the chicken more evenly. It helps in assisting the overall preservation of the shape of the chicken. The objective for trussing helps in cooking the poultry birds more evenly, wings and legs. Trussing of a chicken involves fastening both legs and wings as close to the body as possible.
- Proper assistance is given to the shape of the chicken. Trussing poultry is the main step for the chicken roast. It makes the chicken much more compact, and cooking is done more evenly. The meat must be trussed together before overcooking properly. The trussing procedure helps in drying the breasts before thigs and legs. It helps in flavorful roasted chicken with crispiness.
- It helps in retaining both textures and flavour. The most important reason for trussing is that it helps in making the chicken more moist and juicy. The trussing method works on a series of knots for securing the meat in the proper place. Trussing mainly refers to retaining shapes while cooking and rolling them properly. Trussing helps in flavorful and roasted juicy chicken with crispy skin.
- The fourth reason for trussing is stuffing and proper shape while cooking. After trussing, the chicken looks better and more uniform. Trussing helps in retaining shape while it is cooked in the oven. The fourth main reason for trussing is to retain shape while cooking in the oven and stop the meat from spreading. The method of trussing is used for stuffing and to hold them properly.
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Storage Requirements |
Storage Temperature |
Thawing Requirements |
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Frozen poultry needs to be stored in a refrigerator at 40 degrees Fahrenheit. The poultry needs to be cooked uniformly, and the fat needs to be removed in a proper airtight container. |
Forty degrees Fahrenheit needs to be maintained for approximately almost 3 to 4 days. |
The frozen poultry is completely covered in cold water. Thirty minutes is required to thaw. The maintenance temperature for thawing will be almost 36 degrees Fahrenheit to 42 degrees Fahrenheit. |
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Storage Requirements |
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The main storage requirements for cooked poultry products must be stored at lower temperatures in the refrigerator. The poultry meat needs to be wrapped properly, and labelling is done with proper manufacturing date and expiring dates (Kalenjuk et al. 2018). Cooked chicken needs to be stored in the refrigerator for almost two to three days at approximately 40 degrees Fahrenheit. The poultry products must be preserved at a low temperature with plastic wrap, and seals must be packed properly. |
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Purpose of Marinade |
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The main objective of Marinade is to make more soft leaner meats that tend to be dry and make cuts tastier. Marinating is the most efficient method to introduce more moisture into the meat and can be cooked properly. Marinating has two main things: adding flavour and including acidic ingredients like lemon juice, vinegar, and wine. |
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Type of Marinade |
Menu Examples |
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Dairy Marinating |
“Grilled Chicken Rub”, “Grilled Salmon Roast” |
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Acidic Marinating |
“Classic Steak Marinade”, “Roasted turkey breast”. |
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Cooking Time and Variance for Stuffed birds |
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Cooking time for stuffed birds per pound approximately ranges between 15mins to 30 mins. Variance for stuffed birds lies within 15 mins per kg and takes even longer for stuffed chicken. |
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Cookery Methods |
Description of applications and use of suitable cuts of bird types |
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Boiling |
Chicken, Lemon chicken The boiling process helps make chicken more tender at high temperatures, and the meat will be chewy and tough. |
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Shallow Poaching |
Poultry Breasts. Shallow poaching helps cover the food items and mainly cook the uncovered portions (Adams et al. 2018). The process requires poultry to be half-submerged in broth, and cooking is done. |
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Deep Poaching |
“Chili- Lime Chicken” Deep poaching needs to have liquids, aromatics and food more comfortably. The deep poaching methods are used in meats and poultry in maintaining the entire integrity. |
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Stewing |
“Jamaican Brown Stew” The stewing process helps in making the meat cuts more tender and palatable. Stews are mainly soft and edible. The steps in the stewing process are cut and dredged, simmer. |
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Poeler |
“Drum Sticks” Chicken Poele is applied to different types of meat with flavours. Poeler process is the french cooking procedure used in braising and steaming procedures (Nabi et al. 2020). The food is steamed over medium heat with minimum liquid. |
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Braising |
“Garlic Chicken Roast” The braising method is used in achieving tender and succulent meats. The chicken braising method helps heat the chicken by baking for almost an hour. |
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Shallow Frying |
“Fried Turkey” The shallow frying method helps fill the shallow pan with oil and be heated properly (Nabi et al. 2020). The heat needs to be lowered for almost another 10 to 15 mins. |
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Saute Chicken |
“Tender” Sauteing procedure is used in cooking food in a shallow pan over medium and more heat. Sautéed chicken is used mainly in small amounts of oil in an open shallow pan. |
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Deep Frying |
“ Fried Chicken Breast” Chicken wings are properly tendered in hot oil until the minimum internal temperature (Raji 2018). The deep-frying method process is usually fast and destroys bacteria. |
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Grilling |
“Grilled Chicken” Chicken is tenderly grilled properly in the oven. Grilling involves a major amount of direct heat radiant heat and tends to be used for cooking meat (Rhodes and Kuchler 2020). |
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Roasting |
“Roasted Chicken Breast” The chicken breasts are roasted properly at 100-degree temperature. Roasting chicken usually weighs around five to seven pounds. |
Six important handling factors for handling and poultry processing are as follows:
- Cleanliness is the most important factor for proper storage and handling to ensure safety.
- The poultry must be stored properly in the refrigerator to keep it fresh.
- Poultry packages in plastic bags must be used for washing hands and surfaces.
- The poultry must be prepackaged and refrigerated properly after purchasing.
- The temperature of poultry must be within the range of 26 to 40 degrees Fahrenheit.
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Menu Example |
Starch, Accompaniment, Sauce |
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Broiled Chicken Dish |
Starch- CornStarch, Accompaniment- potatoes are roasted properly with salads (Willenberg and Mills-Gray 2021). Sauce- Butter sauce. |
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Grilled Quail Dish |
Starch- Mashed Potatoes Starch, Accompaniment- Garlic sauce is properly accompanied with “Bois boudran” Garlic Sauce |
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Squab Roast Dish |
Starch-Peench Accompaniment- AranciniSauce- Ginger Sauce |
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Nutritional Value of Poultry |
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The nutritional Value of poultry is a good source of phosphorus and minerals of the vitamin B complex. The poultry comprises protein, riboflavin, vitamin E, zinc, iron and magnesium. Protein is essential for humans as it helps make muscles, bones, blood cells, and cartilage (Elkhal et al., 2021). Carbohydrates are the main sources of poultry, wheat and other cereal grains. |
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There is a significant amount of monounsaturated and polyunsaturated fatty acids. Protein is usually essential as it helps make bones, blood cells and muscles. Poultry meat is usually low in harmful trans fat, and it is highly important in monounsaturated products. |
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Nutritional Value of Turkey |
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The nutritional Value of turkey comprises vitamin reach sources like B3 (Niacin), B12(cobalamin) and B6 ( Pyridoxine). The thick slices of the turkey pack are almost 61% of vitamin B3 29% of vitamin B12. Turkey is very rich in protein, amino acids and tryptophan. The other major nutrient values are vitamin B12 and Zinc. Turkey mainly contains anti-cancer properties (Omer,2018). Total fat presence contains 2 grams, sodium is approximately 282 mg, and carbohydrate is 0 grams. Turkey meat is rich in vitamin C and Vitamin K. It is a good source of minerals and vitamins. |
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Nutritional Value of emu and Ostrich |
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The nutritional Value of emu contains Vitamin A (0%), Vitamin B6(38%), Niacin (44%) and phosphorus (26%). Emu meat contains vitamin C, iron and digestible protein. Almost 43% of emu fat is mainly monounsaturated and has cholesterol poultry content. Ostrich meat contains almost 2.4grams of saturated fat , 77 mg of cholesterol, 109 grams of Ostrich and vitamin D . Ostrich meat is mainly high in zinc, protein and iron. It is low in cholesterol and pertains to most meats like bison, beef and elk. |
References
Adams, J., Hofman, K., Moubarac, J.C. and Thow, A.M., 2020. Public health response to ultra-processed food and drinks. bmj, 369.
Elkhal, A., Attarassi, B., Aujjar, N., Jayche, S. and Lahmam, M., 2021. Epidemiological study of food poisoning during the period 2001-2018 in the province of Kenitra. In E3S Web of Conferences (Vol. 319, p. 01055). EDP Sciences.
Kalenjuk, B., Cvetkovi?, B., Blanuša, J.D. and Luki?, T., 2018. Authentic food of Hungarians in Vojvodina (North Serbia) and its significance for the development of food tourism. World Scientific News, 106, pp.151-162.
Meiramkulova, K., Temirbekova, A., Saspugayeva, G., Kydyrbekova, A., Devrishov, D., Tulegenova, Z., Aubakirova, K., Kovalchuk, N., Meirbekov, A. and Mkilima, T., 2021. Performance of a Combined Treatment Approach on the Elimination of Microbes from Poultry Slaughterhouse Wastewater. Sustainability, 13(6), p.3467.
Nabi, F., Arain, M.A., Hassan, F., Umar, M., Rajput, N., Alagawany, M., Syed, S.F., Soomro, J., Somroo, F. and Liu, J., 2020. Nutraceutical role of selenium nanoparticles in poultry nutrition: a review. World’s Poultry Science Journal, 76(3), pp.459-471.
Omer, A.K., 2018. Investigation of Bacterial Load and Contaminationof Automatic and Traditional Poultry Slaughtering Processes by Salmonella spp., Escherichia coli and Staphylococcus aureus in Khartoum State-Sudan (Doctoral dissertation, Sudan University of Science & Technology).
Raji, A.O., 2018. Poultry Science Journal.
Rhodes, M.T. and Kuchler, F., 2020. The influence of time use, risk factors and occupation on meal preparers’ use of food thermometers. Food Protection Trends, 40(1), pp.16-28.
Sharopatova, A.V., Pyzhikova, N.I. and Olentsova, J.A., 2020. The current situation of the poultry industry and the formation of a strategy for its sustainable development in the region. In IOP Conference Series: Earth and Environmental Science (Vol. 421, No. 2, p. 022061). IOP Publishing.
Skuland, S.E., 2020. European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK.
Tomaszewska, M., Bilska, B. and Ko?o?yn-Krajewska, D., 2020. Do Polish consumers take proper care of Hygiene while shopping and preparing meals at home in the context of wasting food?. International Journal of Environmental Research and Public Health, 17(6), p.2074.
Willenberg, B. and Mills-Gray, S., 2021. How to freeze home-prepared foods.
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