Name- Dipendra Rayamajhi

Assignment of August 21, 2020

1. How do the following factors affect the choice of
equipment for preparing poultry and poultry dishes?
a. Safety - – using a cleaver for chopping bones can be dangerous and
proper training needs to be provided.
b. Appropriateness- a boning knife would be used for deboning a
carcass to minimize wastage and improve presentation.
 
c.  Ease of use - when making chicken consomme a pot may be easy
to use for small amounts but a bratt pan is easier for large
amount make straining the finished product.

d.  Reducing wastage - reusing offcuts and using different parts of the
chicken for different menu items .

2- Provide a description for the preparation of the following

portion cuts of poultry?
Supreme- Literally translated as “the best”. Remove the breast with
only the wing bone attached. French the wing bone.

Leg- separate the leg from carcass throught the natural joint. Ensure
the removal of the oyster to ensure eating qualtiy minimise waste .

Thigh- Separate the thing by cutting throught the line fat between thigh
and drumstick. Trim the knuckle ends.
Drumstick- The drumstick is frenched and the top knuckle trimmed for
presentation.

Sauté cuts- Prepartation of a whole chicken into ten pieces. Although

trimmed there are some bones left in which allows for more flavour
and moisture. The carcass is used for stock and jus.

Ballotine- The method of presentation couple of approaches resulting

in the 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 drumstick bones may be left in. Alternatively the bird can be
opened from the back or de-boned from the vent to remove all of the
bones, whilst leaving all of the skin intact.

3-Provide 2 menu uses for each of the following poultry

products ?
Fat - It can be used for shallow fry potato.
Trimmings- It can be used for making meatloaf and meatball.
Bones- It is used for making stock ,sauce and soup