Prepare and Cook Poultry and Game - LG

LG – THHCFP0321A PREPARE AND COOK POULTRY AND GAME
LEARNER GUIDE
PREPARE AND COOK POULTRY AND GAME
2ND EDITION
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright ©. Copying this material or any part of it by any
means, or in any form, including digital is prohibited, unless prior written permission is
obtained from the HEART Trust/NTA.
*** 2006 ***
Version 2 LRDU – Nov.

LG – THHCFP0321A PREPARE AND COOK POULTRY AND GAME
TABLE OF CONTENTS
PAGE
Introduction...............................................................................................................................1
Welcome .........................................................................................................................1
This Competency Unit .....................................................................................................1
Before you start ...............................................................................................................2
Planning your learning programme ..................................................................................2
Self-Assessment Checklist ...............................................................................................3
How to use this Learner Guide.........................................................................................4
Using the Computer and Other Resources........................................................................6
Method of Assessment.....................................................................................................6
Quality Assurance ...........................................................................................................7
Element 1: Select and purchase poultry and game .................................................................8
Self-Assessment Checklist .............................................................................................15
Element 2: Prepare and present poultry and game ..............................................................16
Element 3: Handle and store poultry and game....................................................................27
Copyright © 2006 HEART Trust/NTA.

LG - THHCFP0321A PREPARE AND COOK POULTRY AND GAME
LG-THHCFP0321A:
PREPARE AND COOK POULTRY
AND GAME
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency “Prepare and Cook Poultry and
Game”. This is just one of a number of Learner Guides produced for the Commercial Food
Preparation Skills stream of the Tourism and Hospitality Industry, and it is designed to guide
you, the learner, through a series of learning processes and activities that will enable you to
achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard THHCFP0321A,
which is one of the basic building blocks for the National Vocational Qualification of
Jamaica (NVQ-J) certification within the industry. Please refer to your Learner’s Handbook
for a thorough explanation of standards and competencies, and how these relate to the NVQ-J
certification.
You are also advised to consult the Competency Standard and assessment instrument for a
better understanding of what is required to master the competency.
This Competency Unit
“Prepare and cook poultry and game” addresses the knowledge, skills and attitudes
requirements to effectively prepare and cook poultry and game. There are three main areas or
elements:
Element 1: Select and purchase poultry and game
Element 2: Prepare and present poultry and game
Element 3: Handle and store poultry and game
As you go through each element, you will find critical information relating to each one. You
are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for preparing and cooking poultry and game.

1
Before you start
Before you start this Learner Guide, you need to:
a. Obtain a Learner’s Logbook. You will use it to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and have
your learning facilitator sign off on them. This will allow you to provide evidence of
your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that
the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner Guide (see below)
Planning your learning programme
The self-assessment checklist on the following pages will assist you in planning your training
programme and it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through each one you will be able to find out
which aspects of the elements you have already mastered and which ones you already have
and which you will need to pay more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the ‘Yes’ or
‘No’ box. You should do this exercise now.

2
Self-Assessment Checklist
- Prepare and cook poultry and game
Element 1 Select and purchase poultry and game Yes No
1. I can identify a variety of poultry and game correctly ( ) ( )
2. I can select poultry and game according to correct quality

assessment guide and portion control ( ) ( )
Element 2 Prepare and present poultry and game Yes No
1. I can demonstrate and use preparation techniques for poultry

correctly ( ) ( )
2. I can demonstrate and use preparation techniques for game

(where different to poultry) correctly ( ) ( )
3. I can prepare and cook poultry and game according to

enterprise’s standardized recipes ( ) ( )
4. I can present poultry and game in accordance with enterprise

standard ( ) ( )
Element 3 Handle and store poultry and game Yes No
1. I can maintain storage conditions and optimal temperatures

for poultry and game ( ) ( )
2. I can handle poultry and game efficiently to minimize risk of

food spoilage or contamination ( ) ( )
3. I can thaw, if frozen, poultry and/or game correctly and

safely ( ) ( )
4. I can practice high standards of hygiene to minimize risk of

cross contamination and food spoilage ( ) ( )

3
How did you do?
If you ticked all or most of the ‘Yes’ boxes, then you might not need to go through the entire
guide. Ask your learning facilitator to assist you in determining the most appropriate action
you should take.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of the
guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the
planning process.
How to use this Learner Guide
This Learner Guide is designed to assist you to work and learn at your own pace.
We suggest that you:
 Go through the sections/elements as they are presented (starting at Section 1)
 Check your progress at each checkpoint to ensure that you have understood the material
 Observe the icons and special graphics used throughout this guide to remind you of what
you have to do and to enhance your learning. The icons and their meanings are as
follows:

4
Complete Assessment Exercise

This exercise requires you to think about the knowledge and
skills that you have or will develop in this competency unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
 Ask your learning facilitator for help if you have any problems with the interpretation of
the contents, the procedures, or the availability of resources.
 Complete each activity as you come to it. If the activity requires you perform an actual
task, be sure to tell your learning facilitator when you get to that activity so that he/she
can make any arrangements, if necessary.
 Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity.
 Complete the self-assessment checklist at the end of each section or element.

5
When you have worked through all elements of the guide, and when you can tick every ‘Yes’
box, you are ready for assessment and should ask your learning facilitator to assist you in
making the arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your training
in an institution, there may be a library and a computer laboratory. If this is not the case, visit
the local library and find out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be
able to show you how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you in
acquiring the particular competencies. We would like to advise you, however, that we cannot
guarantee that all the sites will be available when you need them. If this happens, ask your
learning facilitator to assist you with locating other sites that have the information you
require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency. This may be in a real workplace or a simulated situation that accurately relates
to the work situation. Your competency assessment will also encompass those critical
employability skills, which you must acquire as you perform the various tasks. You are
advised to consult the associated competency standard for further details relating to the
assessment strategies.
These employability skills may include:
- Collect, analyse and organize information

- Communicate ideas and information
- Plan and organize activities
- Work with others and in team
- Use mathematical ideas and techniques
- Solve problems
- Use technology

6
Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded the
opportunity to document their concerns pertinent to the various aspects of the guide. Such
concerns will assist in the review process of the learner guides. Users are encouraged to cut
out the form, complete and submit same to the address provided.
You may now start your learning. Have fun while you work!

7
ELEMENT 1: SELECT AND PURCHASE POULTRY AND GAME
LEARNING OUTCOMES
As you go through this element you will acquire the knowledge, skills and attitudes necessary
to select and purchase poultry and game. Your learning facilitator is there to assist with the
various activities, so that on completion you should be able to:
1. Identify a variety of poultry and game correctly

2. Select poultry and game according to correct quality assessment guide and portion
control
IDENTIFYING POULTRY AND GAME
Identify Poultry
Poultry can generally be placed into six categories; these are

Poultry - is the collective chickens, ducks, geese, guineas, pigeons, and turkeys.
term for domesticated Poultry is usually the least expensive and most versatile main
birds bred for eating. protein dish item. Poultry can be cooked by almost any
method; it is mild in flavour and goes well with a variety of
sauces and accompaniments.
Each poultry category is further divided into classes based on the bird’s age and tenderness.
Let us examine each category of poultry.
Chicken - This is the most popular and widely eaten poultry in the world. It contains both
light and dark meat and has relatively little fat. Chicken is versatile and may be stuffed,
basted, seasoned or garnished with almost anything.
Duck - The duck used most often in commercial food service operations is a roaster duckling.
It contains only dark meat, which is tender and flavourful, and a large amount of fat. Ducks
have a high percentage of bone and fat to meat.
Goose - A goose contains only dark meats and has very fatty skin.
Guinea - A guinea or guinea fowl is the domesticated descendant of the game bird. It has
both light and dark meat and a flavour similar to that of the pheasant. This bird contains little
fat and is usually barded prior to roasting.
Barding – This involves tying thin slices of fat

such as bacon over meats or poultry that have little
or no fat covering in order to protect and moisten
them during roasting

8
Pigeon - The young pigeon used in commercial food service operations is referred to as
squabs. Its meat is dark and tender. Pigeons too benefit from barding.
Turkey - This has both light and dark meat and a relatively small amount of fat. The breast
has light meat mildly flavoured; the rest of the body has dark meat and a strong flavour.
You should note that chicken is the most popular variety of poultry used in the Caribbean;
turkeys are the second most popular. However, you should have a basic understanding of all
categories of poultry as you may be required to prepare them at some point in time.
Fig 1: Turkey Fig 2:Young Guinea
Fig 3: Squab Fig 4: Turkey
Fig 5: Chicken Broiler/Fryer Fig 6: Rock Cornish Game Hen

9
Fig 7: Capon
Refer to: Largen Velda, (1979). Guide to Good Food: The Goodheart – Willcox
Co., Inc. pages 224-226,
Labensky Sarah, Hause Alan, 2003, On Cooking, Chap 18, 3rd Ed. Prentice Hall
Identify Game
Game flesh generally has a dark colour and a strong and unpleasant aroma. Game tends to
have a robust flavour and less fat than poultry. Game can be placed into two categories,
furred or ground game and feathered or winged game.
Furred or Ground Game
Furred game includes large animals such as deer, bear, wild boar and elk, as well as smaller
animals such as rabbit, squirrel, raccoon and opossum. Only antelope, deer and rabbit are
widely available to food-service operations. The life of a game is reflected in the appearance
of its flesh, aroma, flavour and texture.
Antelope - has almost no body fat; the meat retains a high amount of moisture. Its meat is
leaner but similar in taste to a deer’s.
The deer - family includes elk, reindeer, red tailed deer, white tailed deer and mule deer.
Meat from any of these animals is called venison. Venison is usually dark red with a mild
aroma. The meat is lean, usually with a gamey flavour, which if soaked overnight can be
made milder.
A rabbit - is a small Rabbit has a mild, lean and relatively tender flesh. Its flavour
burrowing animal that has and texture are similar to that of the chicken.
been raised for food.
Note that rabbit is the only furred game animal discussed in this section that is widely
used in the Caribbean.
10
Feathered or Winged Game
Feathered game includes, birds such as wild turkey, pheasants, quails, doves, woodcocks,
partridges, wild geese and ducks.
Pheasant - has a mild flavour. A medium sized female bird weighs about 1.36 kg (3lb) and
has more plump, juicy and tender meat than a medium sized male, which usually weighs
about 2.267 kg (5lb).
Partridge - has a less delicate flavour than pheasants and the meat tends to be tougher.
Quail - is a migratory game bird related to the pheasant. A ready-to-cook quail weighs about
84.04 – 198.44 grams (3 to 7) ounces. It is usually roasted and served whole. The meat is
dark with a mild flavour.
A typical Goose weighs between 2.26 and 8.164 kg (5 and 18lb). A young bird has tender
meat while a mature bird has tough meat.
Wild Ducks - when mature usually have tough meats. Young ducklings, however, usually
have dark meat and weigh about 1.587 to 2.26 kg (3 ½ to 5lb).
Guinea Fowls - when young have tender meat while more mature guineas have tougher
meat. This meat has a light-red colour and is slightly dry with a gamey flavour.
NB: Game birds are considered white meat, while game animals are considered red meat.
Fig 8: Chukar Partridge Fig 9: Pheasant
Fig 10: Quail

11
CHECKPOINT:
 Can you make the distinction between poultry and game?

If yes, state three distinguishing features of each. If you are
unable to, please check the reference material suggested.
 Identify three categories of poultry found in your country.
 Identify two furred or ground game found in your country.
 Many of these feathered and winged game animals are not used
extensively in the Caribbean. Find out which ones are available
and used as food in your country.
SELECTING POULTRY AND GAME
Selecting Poultry
You can purchase poultry in many forms, fresh or frozen, whole or portioned, bone-in or
boneless, portion controlled (P.C.), individually quick-frozen (IQF) or ground. Chicken and
turkey are also available in convenience items and are available vacuum-wrapped, fully
cooked or boned and canned. Poultry in its ready-to-use form is convenient; however, it is
not always necessary as poultry products are easy to fabricate and portion. You should also
note that whole, fresh poultry tends to be less expensive than precut or frozen poultry.
When deciding whether to purchase whole, fresh poultry or some other form, you should take
into consideration, your menu, labour costs, storage facilities, and skills.
In selecting poultry, quality and portion are two factors you should take into consideration.
Let us examine quality.
There are quality checks that you should perform when selecting poultry. These checks
include:
 Ensuring birds are without deformities

 Ensuring that birds have thick flesh and well developed fat layers
 Ensuring that birds are free from pinfeathers, tears, cuts and broken bones
 Ensuring the carcasses of birds are free from discolouration, have a pleasant smell and
are dry to the touch
 Ensuring that frozen carcasses are without freezer burn
Freezer burn – this refers to the surface

dehydration and discolouration of food
that result from moisture loss at below
freezing temperatures

12
Portioning
The portion derived from poultry depends greatly on the type and weight of the poultry. For
example:
 A single baby chicken 360 – 500g yields 1 portion

 A small roasting chicken .75 to 1kg yields 1½ - 2 portions
 A large roasting chicken 2 to 3kg yields 4 – 6 portions
 A duck 2 – 3kg yields 3 to 4 portions
 A duck has a high percentage of bone and fat to meat; thus a 1.814g (4lb) duck will
serve only 2 persons, while a 1.814 (4lb) chicken will serve 4 persons
 Generally you can allow 450g (1lb) of chicken or turkey per serving, 680g (1 1/2 lb)
per serving for duck, 450 to 680g (1 to 11/2 lb) per serving for goose
When selecting poultry you should ensure that you take into consideration the number of
persons for whom the meal is to be prepared, the portion size desired and how much poultry
you will need to purchase.
Refer to: O’Reilly, Anthony (1996). Food Preparation and Cooking: Nelson
pages 161 and 162. (For more on selecting poultry, ask your supervisor to assist
wherever necessary).
Labensky Sarah, Hause Alan, 2003, On Cooking, Chap 3, 3rd Ed. Prentice Hall
Selecting Game
Furred game is usually available fresh and frozen. Game birds are usually available cleaned
and boned, fresh and frozen. You can use the same criteria to determine the freshness of
game as you would poultry. Ensure that the flesh is firm, without slime or off-odour.
Quality
The factors that determine quality of game include: the age of the animal, the animal’s diet,
the time of year the game is harvested and how it was handled.
When selecting game, check the appearance of the flesh. Generally game flesh has a dark
colour. It should have a strong but not unpleasant aroma. Game has less fat than poultry.
When this fat is tough, it is an indication that the game is old. If the game is stored in a
freezer, ensure it is free from freezer burn and other defects because of improper storage. The
game should also be free from deformities, pinfeathers, fur, tears, broken bones and
discolouration.

13
Portions
 The average weight of a whole rabbit is 1.2700 to 1.3607kg (2lb 8oz to 3 lb)
 Each partridge weighs about 450g (1lb) dressed
 A dressed pheasant weighs about 0.8164g to 1.0886kg (1lb 8oz to 2lb 4oz) and serves
2 persons.
 When buying whole game you should allow 450 to 680g (1 to 11/2 lbs) of raw
product per person.
 When using small birds such as quails, it may be necessary to use 2 whole birds per
serving. After cooking, raw, boneless meat yields 3 servings per pound.
CHECKPOINT:
 What quality factors would you look for when selecting

poultry?
 Based on the information provided how many kilograms of
chicken would you purchase to feed 4 persons?
 How would you check the quality of furred and feathered
game?
 What are the forms in which poultry may be purchased?
 What factors would you consider in trying to decide whether
to purchase whole poultry or portioned, boneless poultry?
If you do not have the answer to the questions above, you will need
to do some revision or review the reference material
You should:
 Never compromise on quality when purchasing poultry and game
 Check packaging for expiry dates
Refer to: www.fsis.usda.gov where you will find more on selecting game.

14
ACTIVITY:
Ask your learning facilitator to take you to a poultry and game

production or selling outlet; or take samples of poultry and game to
class. Ask him/her to demonstrate correct procedures for accessing
quality and portion when selecting poultry and game.
Working independently, choose poultry to serve four (4) persons,

taking into consideration quality standards and portion control.
Remember, you do not want to purchase too much at a time

because this might lead to wastage and storage issues.
READY TO TEST YOUR COMPETENCE?
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I know how to identify a variety of poultry and game ( ) ( )
2. I know how to select poultry and game according to correct

quality assessment guide and portion control ( ) ( )
Checklist 2 Yes No
1. A variety of poultry and game is identified correctly ( ) ( )
2. Poultry and game are selected according to correct quality

assessment guide and portion control ( ) ( )

15
ELEMENT 2: PREPARE AND PRESENT POULTRY AND GAME
LEARNING OUTCOMES
to prepare and present poultry and game. Your learning facilitator is there to assist with the
1. Demonstrate and use the preparation techniques for poultry

2. Demonstrate and use the preparation techniques for game (where different from
poultry)
3. Prepare and cook poultry and game according to enterprise’s standardized recipes
4. Prepare poultry and game in accordance with enterprise standards
PREPARATION TECHNIQUES FOR POULTRY
Fig 11
Poultry has to be prepared before use. The basic preparation for poultry includes gutting the
insides, and washing to remove any loose intestines, then wiping with a clean cloth. You need
to ensure that edges of the winglets have been trimmed.
Basic preparation also requires that you remove the feet and spurs, any feathers, the
wishbone, excess skin from abdominal and neck areas and excess fat.
In addition to the basic preparation, there may be other preparation to be done especially
where birds are not being cooked whole. For example, you may cut the bird in half, cut it into
pieces or remove the bones in areas such as legs and breasts. Let us examine these further.
Cutting the bird in half involves:
 Placing the bird on its back and pressing on the legs and breast to create a uniform
appearance
 Placing the bird on its breast, holding the tail tightly and using a rigid boning knife to
cut along the backbone from tail to head
 Removing the backbone by cutting through the ribs connected to the breast
 Bending the bird backwards and breaking the breastbone

16
 Pulling the bone free and removing the flexible cartilage

 Cutting through the skin and separating the bird into two halves
When cutting a bird into pieces you should:
 Remove the leg by pulling the leg and thigh away from the breast and cutting through
the skin and flesh moving towards the thigh
 Cut down the thigh joint, twist the leg to break the joint and cut the thigh and leg from
the carcass; you should follow the same procedure with the other leg
 Split the breast in the same way you did when cutting the carcass in half
 The bird is now in four quarters
 If you want to cut the bird in six pieces you can separate the thigh from the leg by
making a cut by the line of fat on the inside of the leg and thigh
 If you want to cut the bird into eight pieces you can separate the wing from the breast.
You can do this by cutting the joint, or splitting the breast.
Preparing boneless breast involves:
 Removing the kneel bone from the breast

 Placing the breast skin side down and separating the rib bones, wing and wishbone
from the breast.
 You can keep the skin intact or remove same to produce a skinless, boneless breast
You can read the reference material for procedures used to prepare an airline breast and for
boning a chicken leg and thigh.
N.B. Airline breast is half of a boneless chicken breast with the first wing bone
attached.
You should also take note of the preparation techniques listed below and think of occasions
on which they would be appropriate for use.
Marinading - A recipe may require poultry to be marinated for between 2 to 24 hours. This
adds flavour and moisture and assists in the tenderizing process.
The verb‘marinate’ - means to steep food in marinade.
A marinade - is a seasoned liquid in which food is soaked to

tenderize it and enrich its flavour.
Marinade generally contains herbs, spices and other flavouring

ingredients as well as an acidic product such as wine, vinegar or
lemon juice

17
Barding - Guineas, squabs or any skinless bird without adequate fat covering, may be barded
to protect them from drying out during roasting. Barding involves covering the entire surface
of the bird with slices of fatback and securing them with a butcher’s twine.
Trussing - This involves tying the bird into a more compact shape with a butcher’s twine or
thread before roasting. This allows the bird to cook more evenly, helps the bird to retain
moisture and improves the appearance of the finished product.
Stuffing - Small birds such as Cornish game hens, small chickens and squab can be
successfully stuffed. You are advised against stuffing larger birds.
Jointing - Some poultry items may be jointed before or after cooking. Skinning is also
usually carried out with jointing.
Dicing - Poultry is sometimes diced when used as an ingredient for menu items such as
salads.
Batting - Poultry may be grilled whole, but needs to be opened out and flattened with a cutlet
bat, and the backbone trimmed.
CHECKPOINT:
Preparation techniques for poultry have been discussed above. If you

were to roast chicken or turkey, which of the above preparation
techniques would you use? State why.
You should ensure food is properly thawed before preparing it
Refer to: Labensky Sarah, Hause Alan, (2003). On Cooking, Chap 18, 3rd Ed.
Prentice Hall

18
PREPARATION TECHNIQUES FOR GAME
Game preparation entails removing all feathers, furs and excess fat.
Preparation for game is similar to poultry in most cases; however, larding and rolling are
often done with game meats.
 Larding involves inserting small strips of pork fat into meat with a larding needle.
Larded meat is usually cooked by braising. During cooking, the lard contributes
moisture and flavour.
 Rolling is done to game once it has been cut, boned and stuffed. Game is rolled to
achieve the required shape, and then it is secured with a string.
Game, particularly furred game is usually marinated in strong mixtures of red wine, herbs and
spices. Commercially raised game does not have to be marinated. After the meat is removed,
you can add the marinade to the cooking liquid or reduce it to make a sauce.
Never leave frozen game to thaw on the counter; thaw in a refrigerator.
When preparing ducks, remove wings by cutting at the joint and removing pinfeathers. When
preparing pheasants, partridge and quail, remove the skin from the bird and soak in cold
water for 1 to 2 hours to remove excess blood.
Wash hands, knife and cutting board with soapy water and sanitize to prevent
contamination. For more on principles and practices of hygiene see LG THHCOR0041A -
Follow workplace hygiene procedures.
ACTIVITY:
With the assistance of your learning facilitator, and working in

groups of two, prepare a poultry or game item for cooking using the
appropriate technique.
Store at the appropriate temperature for use in a later activity.
Remember to:
 Work as a team
 Follow appropriate hygiene procedures
 Wash and sanitize knives, cutting-boards and other equipment
after use
 Follow the instructions given by your facilitator
Refer to: O’Reilly Anthony, (1996). Food Preparation and Cooking; Nelson
where you can find out more about the various preparation techniques.

19
PREPARING AND COOKING POULTRY AND GAME
Poultry
Poultry is a protein food. Careful timing and low temperatures are important. Poultry cooked
for too long or at too high a temperature, will be tough, dry, and flavourless. Cooking
methods depend greatly on the bird’s age. Young, tender birds are cooked by dry heat, while
moist heat is recommended for older birds.
Dry heat methods include, broiling and grilling, roasting, sautéing, pan-frying and deep-
frying. Moist heat methods include poaching and simmering.
In addition to the basic preparation for poultry, additional preparation is sometimes necessary
depending on the cooking method to be employed.
You should take note of the cooking methods, as these will vary according to the occasion as
well as the type of poultry or game you will have to prepare.
Dry Heat Methods
Roasting - In addition to the basic preparation, the bird is trussed with a string to hold the
shape, stuffed and cooked whole. Roasting is a dry cooking process, defined as cooking of
foods by converted heat in an oven. The food is surrounded by dry, heated air in a closed
environment.
When properly roasted, poultry is attractively browned on the surface and tender and juicy
throughout. You should note that because of the variations in fat content, different kinds of
poultry require different roasting temperatures and procedures.
Grilling - In addition to the basic preparation the bird to be grilled is batted.
Grilling takes place by putting the poultry under a preheated grill or salamander or on a
charcoal grill. Always brush the bar with oil to prevent poultry from sticking. Poultry must be
turned regularly during cooking.

20
Fig 12: Poultry on Grill
Sautéing - Additional preparation before sautéing usually involves jointing.
Sautéing uses conduction to transfer heat from a hot sauté pan to food with the aid of a small
amount of fat. The heat then penetrates the food through conduction. Poultry is usually cut
into small pieces to promote even cooking. Poultry sautéed should be tender and juicy; proper
browning enhances flavour. Additional flavours come from deglazing the pan. Stir-frying is a
popular method of sautéing food.
Broiling - In addition to the basic preparation the bird is split in halves or quarters.
Broiling uses heat from an overhead source to cook foods. The poultry to be broiled is placed
on a preheated metal grate.
Pan Frying - In this cooking method, heat is transferred by conduction from the pan to the
food, using a moderate amount of fat. Chicken is the most common poultry pan-fried. The
best results are produced from young tender birds cut into small pieces. Pan-fried poultry
should be juicy, crisp and golden brown. Both poultry and coating should be well seasoned.
You will find other cooking methods in your readings.
Moist Heat Methods
Cooking with moist heat involves applying heat to food by submerging it directly into a hot
liquid or by exposing it to steam. Moist heat methods include poaching, simmering, boiling,
steaming.
Poaching and simmering are similar with the main difference being temperature and the
length of time the bird is cooked.
Poaching - Poaching is used to cook tender birds for short periods. Food is placed in liquid at
temperatures between 160ºF and 180ºF. You should maintain the desired temperature
throughout the cooking process. There are two methods of poaching; submersion poaching
and shallow poaching. For submersion poaching the poultry is completely covered with the

21
cooking liquid, while in shallow poaching the food is placed in enough liquid to come about
half way up its sides.
Poached poultry should be delicately flavoured. You should ensure that poultry is not
overcooked, as this will cause it to become tough.
Simmering- This involves submerging the poultry in liquid held at temperatures between
185ºF and 205ºF. Older, tougher birds are usually simmered. For additional flavour you can
use a well flavoured stock or broth and herbs, seasoning and mirepoix as needed. Simmered
poultry should be tender, moist and delicately flavoured. What is mirepoix? The answer can
be found in your reference material.
Note: Duck and geese are rarely poached or simmered because of their high fat content
Combination Cooking Methods
These methods employ both dry-heat and moist-heat cooking techniques. The two common
combination methods are braising and stewing. In both methods the main item is usually
browned using dry heat, then cooking is completed by simmering the food in a liquid. The
main difference between braising and stewing when applied to meats is the size of cut being
cooked. You should braise large cuts of meats and stew smaller one, however, since poultry
is relatively small this distinction does not really apply in poultry cookery.
Braised or stewed poultry should be moist and tender. You should serve poultry in the liquid
in which it was cooked. Geese and ducks are stewed and braised in the same way as red
meats. An example of a stewed chicken dish is chicken fricassee.
CHECKPOINT:
 Which of the dry heat methods discussed above for poultry would
you use if you were having a barbeque? State why.
 What is simmering?
 Define poaching
 What is the difference between simmering and poaching?
Refer to: Hause Alan and Labensky Sarah (1991). On Cooking; Prince Hall Inc.
pages 180 - 190, 391 – 429,
O’Reilly Anthony, (1996). Food Preparation and Cooking; Nelson, pages162 – 170.
You will find more on the cooking methods for poultry in these references and you
can then have a discussion with your classmates.

22
Game
The cooking method selected for game depends largely on the age of the animal or bird and
the particular cut of flesh. The age of the bird determines the cooking method. Wild birds
should be cooked thoroughly until the juices run clear and no pinkness remains in the meat.
Game birds can be prepared in the same way as poultry.
Dry cooking methods such as frying are commonly used for young birds, while combination
methods, such as stewing and braising, are appropriate for older birds.
Braising - Game is often browned then cooked in liquid that serves as a sauce for the meat.
Braised game should be rich in flavour.
Stewing – Stewing, like braising is a combination cooking method; the procedure is also the
same. However, stewing is usually associated with small bite-sized pieces of meat.
You should remove stuffing from birds before storing, as stuffing may lead to the growth of
microorganisms.
CHECKPOINT:
You were given a piece of game meat to cook however, you were
told this piece of meat is not likely to be very tender. Which cooking
method would you use? Why?
ACTIVITY:
You were asked in a previous activity to prepare a poultry or game

item for cooking. In this activity you will be required to cook this
item using an appropriate dry heat, moist heat or combination
method. Give reasons for the cooking method selected.
Your learning facilitator will assess your efforts.
Remember to:
 Follow recommended procedures
 Hold poultry/game at the correct temperature
 Work safely

23
PRESENTING POULTRY AND GAME
Fig 12: Venison Fig 13: Poultry
Presentation - is the process When presenting food you should always bear in mind
of offering the selected foods that diners consume with their eyes and then with their
to diners in a manner that is mouths. You should ensure that the food is pleasantly and
visually appealing. appropriately coloured, cut and molded. The textures,
colours, shapes and arrangements of food must work
together to create a pleasing composition on the plate.
You should ensure that:

 All decorative techniques such as the manipulation of sauces or the addition of
garnishes is thoughtfully done.
 Plates are neat and clean; all plates should be inspected and fingerprints, drops of
sauce and specks of food should be removed from rims with a clean towel.
Presentation techniques can be placed in two categories: those applied to specific foods and
those applied to the plate as a whole.
The Food
The most attractive poultry and game are the ones that are properly prepared. You can make
these more attractive by cutting or molding them into a variety of shapes. These techniques
do not change the food itself, but only change the way the food is presented. Careful cutting
of poultry and game increases visual appeal and reflects your attention to detail. You can
carefully cut poultry and game into beautiful garnishes. If serving sliced poultry or game the
slices should be of even thickness.

24
The Plate
You should position food on a plate to achieve a balanced, harmonious composition; this can
be further enhanced by decorating the plate with garnishes, sauces and crumbs. You should:
 Select the appropriate piece of china for the menu item; white and cream are the most
common, although coloured and patterned plates can be effectively used to accent
food.
 You should try to achieve a well-balanced plate composition by considering colours,
textures, shapes and compositions. Present foods of different colours together and
ensure the colours provide balance and contrast. Visual texture refers to how smooth
or rough or coarse or fine the food looks; foods of similar texture tend to look boring
together so try and present foods with different textures. You should combine foods
with different shapes on one plate and place each individual item to achieve a
balanced and unified composition.
CHECKPOINT:
 Why should you spend time to ensure that poultry and game are
presented appropriately?
 What can you do to make the food attractive?
Refer to: Hause Alan, Lambensky Sarah (2003). On Cooking; Chpt 35 Prince
Hall Inc.

25
Checklist 1 Yes No
1. I can demonstrate and use preparation techniques for

poultry correctly ( ) ( )
2. I can demonstrate and use preparation techniques for game

(where different from poultry) correctly ( ) ( )
3. I know how to prepare and cook poultry and game

according to enterprise’s standardized recipes ( ) ( )
4. I know how to present poultry and game in accordance with

enterprise standard ( ) ( )
Checklist 2 Yes No
1. Preparation techniques for poultry are correctly

demonstrated and used ( ) ( )
2. Preparation techniques for game (where different from

poultry) are correctly demonstrated and used ( ) ( )
3. Poultry and game are prepared and cooked according to

enterprise’s standardized recipes ( ) ( )
4. Presentation for poultry and game is in accordance with

enterprise standard ( ) ( )

26
ELEMENT 3: HANDLE AND STORE POULTRY AND GAME
LEARNING OUTCOME
to handle and store poultry and game. Your learning facilitator is there to assist with the
1. Maintain the storage conditions and optimal temperature for poultry and game
2. Handle poultry and game to minimize risk of food spoilage and contamination
3. Thaw frozen poultry and game correctly and safely
4. Practise high standards of hygiene to minimize risk of cross-contamination and fool
spoilage
MAINTAIN STORAGE CONDITIONS FOR POULTRY AND GAME
You should note that poultry which is highly perishable is a potentially hazardous food and is
susceptible to contamination by salmonella bacteria. It is absolutely essential that poultry be
stored at the correct temperatures.
You should store fresh chickens and other small birds on ice or at 32ºF-34ºF (0ºC-2ºC) for up
to two days; larger birds can be stored up to four days at these temperatures. You should keep
frozen poultry at 0ºF (-18ºC) or below; frozen poultry can be held for up to six months.
Most game improve in tenderness and develop a gamey flavour after a period of maturation.
This maturation is usually 2 – 10 days. Ideally the storage temperature for game is between
2C and 3C. Game should be well wrapped and stored under refrigeration at temperatures
below 40ºF (4ºC). You should use frozen game within four months because the flesh is
generally dry and lean. When freezing game, always wrap in moisture/vapour-proof wrap or
other freezer-ready package to avoid freezer burn. Ideal temperature for freezing is below
18C.
As a safety measure you never cook poultry that is still partially frozen.
Never store poultry and game in the danger zone.
Temperatures between 41ºF (5ºC) and

140ºF (60C) - are referred to as the
danger zone. By storing foods at
temperatures outside the danger zone you
decrease the ability of bacteria to
reproduce and thrive.

27
Refer to: www.usda.gov October 26 2002. Poultry and Game/Food Safety; and
O’Reilly Anthony (1996). Food Preparation and Cooking; Nelson page 296 for more
on correct storage procedures. You can go through these references with your peers.
CHECKPOINT:
 What is the correct refrigeration temperature for storing poultry?

 What is freezer burn and how can it be avoided when freezing
poultry and game?
 What is the ideal freezing temperature for game?
 What is the recommended storage time for frozen poultry?
 What is the likely result if poultry and game are stored at an
incorrect temperature?
ACTIVITY:
Ask your learning facilitator to demonstrate the correct procedure for

storing poultry or game. Based on the demonstration, store poultry
for future use.
Use a thermometer to ensure that the poultry/game is stored at the
appropriate temperature.
Ask your learning facilitator to assess your effort.
HANDLING POULTRY AND GAME
You should ensure that food is handled in a manner to prevent spoilage and contamination.
To ensure this you need to pay particular attention to sanitation. Sanitation refers to the
creation and maintenance of conditions that will prevent food contamination and food borne
illnesses.
Contaminants may be biological,

Contamination refers to the presence of harmful physical or chemical. If you consume
organisms and substances. food-borne contaminants in
Cross-Contamination - is a process by which sufficient quantities it can result in
harmful organisms and substances are transported illness or injury, long lasting disease
from one item to another. and death.
You should note that contamination
occurs in two ways, direct
contamination and cross-contamination.

28
 Direct contamination may come from the bird or animal from which the meat is
derived. These animals/birds may have been contaminated in their general
environment.
 Cross-contamination is caused in most cases by people. Food handlers often transfer
biological, chemical and physical contaminants to foods, while preparing or serving it.
Poultry and game can be referred to as potentially hazardous foods (PHF). These foods
support the rapid growth of bacteria and must be handled with great care. When handling
these foods you should ensure they are held at the correct temperature at all times. You
should note the following:
 Most microorganisms are destroyed at high temperatures.

 Freezing does not stop the growth of nor destroy the bacteria, however, it slows the
growth
 Keeping poultry/game out of the temperature danger zone decreases the bacteria’s
ability to reproduce and thrive
 Keep hot foods hot
 Keep cold foods cold
 Keep frozen foods frozen
 Never thaw foods at room temperature
Note also that:
 Most food poisoning is caused by salmonella bacterium, and poultry and game are
common sources of this bacterium. Salmonella is killed by heat. However, if the heat
is not enough the bacteria will multiply and cause food poisoning. There are about
2,000 species of salmonella bacteria.
 Escherichia Coli - is another bacterium found in undercooked game or poultry. They

live in the intestinal tract of poultry and game and must be eaten to cause illness.
These bacteria contaminate muscle meat when poultry or game is slaughtered.
Here are a few tips for handling poultry and game:
 You should always wash your hands before and after handling poultry and game
 You should clean chopping boards, work surfaces and utensils after preparing raw
meats. Never cut foods on a chopping board after cutting poultry/game unless the
board has been thoroughly cleaned.
 Ensure that juices and trimmings do not come into contact with other foods
 Ensure that all items that come into contact with raw chicken are sanitized
 You should maintain proper personal hygiene, dish and equipment cleanliness and
pest management in all areas
 Ensure that the First in, First Out (FIFO) method is used when using poultry and
game. You should also ensure that storage areas are kept clean and sanitary.

29
Note:
 You can prevent cross-contamination by ensuring raw poultry or game does not
come in contact with foods eaten without further cooking, for example salads.
 Freezing does not kill bacteria. Only cooking at a temperature of 71.2C (160F)
can guarantee bacteria have been destroyed.
 You should handle poultry in a timely manner, and keep everything that touches
poultry clean.
Refer to: Hause Alan, Lambensky Sarah (2003). On Cooking; Chpt 2, Prince
Hall Inc.
CHECKPOINT:
 What is cross-contamination?
 What steps can you take to prevent cross-contamination when
handling poultry and game?
 What is salmonella?
 Why it is important to maintain the correct storage temperatures
for poultry and game?
 What is the danger zone?
THAW POULTRY AND GAME
There are three safe ways to defrost frozen poultry or game. These are: in the refrigerator, in
cold water and in the microwave.
To minimize bacteria growth, you should never defrost poultry or game on the counter.
Refrigerator
Whole birds may take 1–2 days or longer to defrost in the refrigerator. Once defrosted,
poultry or game will be safe in the refrigerator for an additional 1–2 days before cooking.
You can safely refreeze game or poultry thawed in the refrigerator. When defrosting
poultry/game in the refrigerator they should be arranged on drip trays to catch any juices that
may seep out during storage. These trays should be cleaned regularly as part of your on-going
kitchen maintenance.
Thaw frozen game slowly under refrigeration to prevent moisture loss.

30
Cold Water
When defrosting game or poultry in cold water, do not remove packaging. Ensure packaging
is airtight or leak-proof. Submerge poultry or game in cold water. Water should be changed
every 30 minutes. A game bird1.814 kg (4 lb) should defrost in 2–3 hours.
Microwave
Microwave defrosting can be used if you plan to cook immediately after thawing. It is not
recommended that you hold partially cooked food, because bacteria would not have been
destroyed, and the atmosphere has been created for the growth of these bacteria.
You should never attempt to cook poultry or game that is still partially frozen, as it will be
impossible to cook the product evenly and the areas that were still frozen may not reach the
temperatures necessary to destroy harmful bacteria. You should never partially cook poultry
one day and finish cooking it later as bacteria are more likely to grow under these conditions.
Note:
 Always remember that foods thawed in a microwave or in cold water should be
cooked before refreezing.
 Timeliness is important; thawed food should be used quickly, as it is more
perishable than fresh food.
 Don’t take chances with your food, as contaminated food doesn’t have to look or
smell bad.
CHECKPOINT:
You have a frozen duck, which you will have to prepare in 2 hrs.
 Which method would you use to thaw this duck? Why?

 Why is it not recommended that you thaw foods on the counter?
ACTIVITY:
Ask your learning facilitator to demonstrate the correct procedures

for thawing poultry and game. Using the method of your choice,
thaw a whole frozen chicken for preparation.
Discuss with your learning facilitator the reason for your selection.

31
Refer to: www.fsis.usda.gov (October 2002). Poultry and Game/Food Safety; and
O’Reilly, Anthony (1996). Food Preparation and Cooking; Nelson, for more on how
to thaw poultry and game properly.
HYGIENE FACTORS
You should maintain high standards of hygiene to minimize the risk of cross contamination
and food spoilage. This hygiene includes personal hygiene. You should:
 Wash your hands frequently and thoroughly

 Keep nails short, clean and neat
 Keep cuts and wounds antiseptically bandaged
 Bathe daily
 Keep hair restrained and clean
 Ensure your work clothes are neat and clean
 Avoid wearing jewellery
 Avoid chewing gum, smoking and eating in food preparation areas
You should ensure that all equipment used in the food preparation areas are clean and
sanitary. Cleaning involves removing visible dirt and soil while sanitizing involves reducing
the pathogenic organisms to a safe level. You should ensure that the cleaning of dishes, pots,
pans and utensils in the food service operation involves both removing soil and sanitizing.
You can remove soil manually or by using machine. Sanitizing can be done with heat or with
chemical disinfectants.
Food can be contaminated by insects such as roaches and flies, or rodents such as mice and
rats. You therefore need to control these pests by:
 Eradicating them from the facility

 Creating an environment in which they cannot find water or shelter
 Using professional exterminators when necessary

32
For more information on hygiene factors in preparing poultry and game
Refer to: O’Reilly Anthony, (1996). Food Preparation and Cooking; Nelson
Hause Alan, Lambensky Sarah (1991). On Cooking; Prince Hall Inc. For more
information on hygiene factors, ask your supervisor to assist you.
CHECKPOINT:
Based on your knowledge of safe hygiene practices, make a list of

hygiene practices as they relate to poultry and game.
You should always remember to implement hygiene practices in all preparation, cooking,
freezing and thawing of all poultry and game items. The most important of these practices
is regular washing of hands.
You should always wash your hands as harmful bacteria can be found everywhere.

33
Checklist 1 Yes No
1. I know how to maintain storage conditions and optimal

temperature for poultry and game ( ) ( )
2. I know how to handle poultry and game efficiently to

minimize risk of food spoilage or contamination ( ) ( )
3. I know how to thaw (if frozen), poultry and/or game

correctly and safely ( ) ( )
4. I know how to practise high standards of hygiene to

minimize risk of cross contamination and food spoilage ( ) ( )
Checklist 2 Yes No
1. Storage conditions and optimal temperature for poultry and

game are maintained ( ) ( )
2. Poultry and game are efficiently handled to minimize risk

of food spoilage or contamination ( ) ( )
3. If frozen, poultry and/or game are correctly and safely

thawed ( ) ( )
4. High standards of hygiene are practised to minimize risk of

cross contamination and food spoilage ( ) ( )

34
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LG – THHCFP0321A PREPARE AND COOK POULTRY AND GAME

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

*** 2006 ***

Version 2 LRDU – Nov.

Element 1: Select and purchase poultry and game .................................................................8

Self-Assessment Checklist .............................................................................................15

Element 2: Prepare and present poultry and game ..............................................................16

Self-Assessment Checklist .............................................................................................26

Element 3: Handle and store poultry and game....................................................................27

Self-Assessment Checklist .............................................................................................34

Copyright © 2006 HEART Trust/NTA.

This Competency Unit

Element 1: Select and purchase poultry and game

Element 2: Prepare and present poultry and game

Element 3: Handle and store poultry and game

Copyright © 2006 HEART Trust/NTA.

Before you start

Before you start this Learner Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner Guide (see below)

Planning your learning programme

Copyright © 2006 HEART Trust/NTA.

Element 1 Select and purchase poultry and game Yes No

1. I can identify a variety of poultry and game correctly ( ) ( )

2. I can select poultry and game according to correct quality

Element 2 Prepare and present poultry and game Yes No

1. I can demonstrate and use preparation techniques for poultry

2. I can demonstrate and use preparation techniques for game

3. I can prepare and cook poultry and game according to

4. I can present poultry and game in accordance with enterprise

Element 3 Handle and store poultry and game Yes No

1. I can maintain storage conditions and optimal temperatures

2. I can handle poultry and game efficiently to minimize risk of

3. I can thaw, if frozen, poultry and/or game correctly and

4. I can practice high standards of hygiene to minimize risk of

Copyright © 2006 HEART Trust/NTA.

How did you do?

How to use this Learner Guide

We suggest that you:

 Go through the sections/elements as they are presented (starting at Section 1)

Copyright © 2006 HEART Trust/NTA.

Complete Assessment Exercise

 Complete the self-assessment checklist at the end of each section or element.

Copyright © 2006 HEART Trust/NTA.

Using the Computer and Other Resources

These employability skills may include:

- Collect, analyse and organize information

Copyright © 2006 HEART Trust/NTA.

Copyright © 2006 HEART Trust/NTA.

ELEMENT 1: SELECT AND PURCHASE POULTRY AND GAME

1. Identify a variety of poultry and game correctly

IDENTIFYING POULTRY AND GAME

Poultry can generally be placed into six categories; these are

Let us examine each category of poultry.

Barding – This involves tying thin slices of fat

Copyright © 2006 HEART Trust/NTA.

Fig 1: Turkey Fig 2:Young Guinea

Fig 3: Squab Fig 4: Turkey

Fig 5: Chicken Broiler/Fryer Fig 6: Rock Cornish Game Hen

Copyright © 2006 HEART Trust/NTA.

Furred or Ground Game

* 2006 *