SITHCCC012 - Resources Guide

Learner guide
Prepare poultry dishes

SITHCCC012
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Contents
Overview ........................................................................................................ 3
Section 1: Select ingredients ......................................................................... 3
STAGE 2 ........................................................................................................ 9
Section 2: Select, prepare and use equipment ............................................ 19
Section 3: Portion and prepare ingredients .................................................. 29
Section 4: Cook poultry dishes..................................................................... 47
Section 5: Present poultry dishes................................................................. 71
Glossary ....................................................................................................... 86
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SITHCCC012 Prepare poultry dishes
Overview
Poultry includes meat from a broad range of birds. While some varieties are captured in
the wild and have a strong gamey flavour, the majority of poultry items used in kitchens
have been domesticated and are raised on farms, providing a milder flavour and more
consistent quality.
The popularity of poultry in our diet is evidenced by the way that it’s prepared and eaten in
the home, and used extensively on menus throughout the world. The white flesh obtained
from certain birds is viewed as a healthy alternative to red meat and the dark-fleshed
varieties bring a diversity of flavours and textures to any menu.
There are lots of ways to produce delicious meat and poultry dishes. It’s just a matter of
knowing which cuts to use and how to cook them.
Let’s look at what you will learn on completion of this unit.
Section 1: Select ingredients

Section 2: Select, prepare and use equipment
Section 3: Portion and prepare ingredients
Section 4: Cook poultry dishes
Section 5: Present poultry dishes
Section 1:
1 Select ingredients
In this section you will learn the following.
• How to determine food production requirements.

• How to calculate ingredient amounts.
• How to identify and select poultry products and other ingredients.
Am I organised?
Jamie works in a commercial kitchen and can’t understand why he is always frazzled.
Click on the icon and see if you can work out what’s going wrong.
 ‘Two cups of flour, half a cup of milk and a quarter cup of crushed nuts.’
 ’Crushed nuts! Oh no, I’ll have to clean the processor again. How much time have I
got left?’
 ‘Add the grated carrot...’
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 ‘Where’s the grater? Has anyone got the grater?’

 ‘Bake for 45 minutes.’
 ‘Oops...forgot to set the oven!’
 ‘What time do you need this cake by?
 ‘I’m going to need the oven for the next hour. Sorry if that holds you up.’
What’s the result of all this confusion?

The result of not being organised
It’s not surprising that Jamie feels frazzled. He’s so disorganised, it’s a wonder he
completes anything on time! Being organised and having a plan are absolutely crucial to
your success in the kitchen. Let’s find out more on the next screen.
What is ‘Mise en place’?

‘Mise en place’ (pronounced ‘miz-on-plus’) is a French term that means ‘everything in its
place’. It refers to all the preparation you do before cooking.
Click on the dot points to identify the mise en place tasks.

 Dicing and trimming poultry
 Stuffing and trussing whole birds
 Boning, marinating, crumbing and rolling poultry
 Preparing garnishes
 Organising and warming clean plates
 Weighing ingredients and lots more!
Note...
These preparation tasks are fundamental to the efficient operation of the kitchen.
In this unit, you’ll learn how to avoid chaos by taking a systematic approach in completing
mise en place tasks.
A systematic approach to cooking

Commercial kitchens are busy and demanding. To deal with the pressure of work and
kitchen conditions, you must take a logical and systematic approach.
In this unit you’ll learn the six stages of preparing and cooking poultry dishes using a
systematic approach.
Click on the pictures to see what they are.
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Stage 1
Confirm food production requirements. Know what you have to do from start to finish and
make adjustments as required.
Stage 2
Get the ingredients.
Stage 3
Get the equipment ready. Make sure it’s clean and safely assembled. Set or preheat
ovens, deep fryers, steamers, etc.
Stage 4
Prepare the ingredients. Refer to the recipe for specific instructions (dice chicken, crumb
drumsticks, blanch vegetables, etc.).
Stage 5
Cook the dish.
Stage 6
Present the dish.
We will look at each of these stages in detail throughout this unit.
How should Jamie get started?

Jamie was running in circles trying to get his dish completed. He never knows where to
begin and wastes a lot of time because of his poor organisational skills.
What’s the first thing Jamie should do before he starts cooking any dish?
You have 30 seconds to think of the answer.
Click start to begin.
What's the first thing you should do before you start to cook any dish?
Type in your answer.
If you answered confirm all food production requirements, you’re correct! Click to the next
screen to find out more.
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STAGE 1: CONFIRM FOOD PRODUCTION

REQUIREMENTS
Food production requirements tell you how to produce a dish according to your
organisation’s standards. You find this information from food preparation lists and
standard recipes.
Click on the checkboxes to see the type of information specified.

 Deadlines: time taken to prepare, complete or reheat a dish
 Portion control: for cooking and serving, for lunch or dinner serves, etc.
 Quantities to be produced
 Special customer requests: no sauce, cream on the side, etc.
 Special dietary requirements: no salt, nut free, gluten free, vegetarian, etc.
 Step-by-step procedures
 Ingredients and equipment required
 Preparation and cooking methods required
 Presentation standards and techniques
Taking a systematic approach

Follow these steps to efficiently sequence food preparation tasks.
• Confirm the tools, utensils and equipment required.

• Collect the tools and utensils you need. Ensure they’re clean.
• Assemble equipment. Ensure it’s clean and ready for use.
• Set or preheat required ovens, deep fryers, steamers, etc.
• Accurately weigh and measure all ingredients ready for use.
• Commence food preparation tasks as required by the recipe or workplace information.
Why are self management skills important?

Effective and efficient cooks complete tasks to a high standard with the least amount of
time, effort and energy. Conserve your energy. Don’t waste it! The head chef ultimately
runs the kitchen, but you must organise your own tasks to minimise work and maximise
productivity. Use a systematic approach to manage your speed and time without
compromising safety.
• Make a list of tasks you need to complete.

• Prioritise your tasks.
• Avoid distraction. Concentrate on the job at hand.
• Ask for help if you’re struggling to meet deadlines.
• Observe other experienced cooks in action to identify more efficient ways of working.
• Don’t take shortcuts or compromise safety.
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What’s a recipe?
A recipe lists the equipment, procedures, and ingredient quantities you need to prepare
and cook a dish. It tells you everything you need to do and prepare from start to finish.
A good recipe breaks tasks down so anyone can follow them. Follow the recipe so the
dish turns out the same way every time, regardless of who cooks it.
Before you start cooking, read the recipe to make sure you have everything ready. You
don’t want to be halfway through preparing a dish and discover something you need is
unavailable. Be time efficient. Plan and organise food preparation tasks.
Recipe example
Click on the sections of the recipe card to identify their purpose.
Name of the dish
Number and size of

the portions the
recipe produces
(the portion yield)
Exact quantity
and name of
each ingredient
in sequential
Method of order
preparing and
combining Equipment
ingredients required
Cooking
temperatures
and times
How to serve or
present the dish
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Who uses standard recipes?

Restaurants chains, hospitals, aged care facilities and airline caterers do. They all require
accurate planning, uniform production and high quality standards.
Standard recipes ensure two things.
• Customers get the same dish every time they order.

• Management can calculate the total cost of ingredients, so they know what to charge
customers.
Standard recipes used in commercial kitchens are the same as normal recipes, but with a
few extra details.
Standard recipe example

Click on the tabs to identify the information contained in a standard recipe.
Recipe number
Photograph or Dish menu position

detailed diagram (entrée, dessert,
of the finished etc.)
product
Portion cost
Selling price
Date it was last

tested and costed
Cost of each
ingredient
Production
method
Plating and
garnishing
instructions
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What if you need to increase or decrease the portion?

Standard recipes aren’t always written for the exact number of portions you need. If you
require fewer or more portions, you can adjust the recipe by multiplying or dividing all the
ingredients accordingly.
Click on the icon to see how it’s done.
You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make
80 portions (16 L). To convert, multiply all the ingredients by 8 to get the required amount.
80 ÷ 10 = 8, so all ingredients are multiplied by 8.
Alternatively, you may only need 4 portions. In this case, divide each ingredient by 2.5 to
work out the required amount.
10 ÷ 4 = 2.5, so all ingredients are divided by 2.5.
Hot tip
Take care when adjusting a recipe. It’s easy to make errors. Check that all calculations
and units of measurement are correct. It only takes one miscalculation to make a disaster!
STAGE 2: GET THE INGREDIENTS

Remember Jamie from earlier? One of the biggest mistakes he made was failing to have
all ingredients ready prior to starting his dish. Instead of transitioning through the recipe
steps with ease, he was constantly stopping and starting to collect missing ingredients.
This isn’t efficient use of time and, in some cases, may impact on the quality of your dish.
It can also cause chaos in the kitchen with unnecessary movement across the kitchen
floor and in and out of storage areas.
Before preparing ingredients, get everything you need from the storage areas so it’s ready
for use in your work area. Refer to your recipe for a complete list of the ingredients you
need.
A quality dish needs quality ingredients

If your ingredients are of poor quality, you can expect your end product to taste the same.
Always choose fresh ingredients that meet quality standards.
Click on the tabs to find out what these standards are.
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Poultry
• Poultry should be plump, firm and have well-formed breasts.
• Skin should be unbroken, dry and not slimy.
• There should be no pin feathers attached.
• There should be no discolouration, blemishes, cuts, bruising or broken bones.
• The flesh should be a clear colour in keeping with the variety (chicken should be pink,
duck brownish-red).
• Poultry should have a pleasant odour.
• Frozen poultry should have no signs of freezer burn (glossary), damage to packing or
signs of thawing and refreezing (such as excess moisture in the packaging).
• Fresh poultry should be stored between 1 °C and 5 °C. Frozen poultry should be stored
below -18 °C.
• There should be small scales and spurs on feet (if they are attached).
Feathered game
Due to their random sizes, feathered game is usually purchased by the individual unit
rather than by size or weight.
Australian legislation states that all game sold for catering purposes must be inspected for
disease, plucked, and gutted before being sold. This legislation makes it illegal to
purchase feathered game directly from the hunter.
Most species of feathered game you handle is from farms. This means that the birds have
had a carefully regulated feed supply and have been slaughtered at the optimal age for
the breed. For this reason, apply the same quality checks as for poultry.
Fruit and vegetables

The quality of fruit and vegetables can vary depending on what you are using them for.
For chutney you may need green tomatoes. For salads you may need ripe, firm tomatoes,
and for soups, stocks and sauces you may need over-ripe tomatoes.
Always check that the quality meets organisational standards and suits the dish you are
preparing. Here are some general principles.
• They should be fresh, crisp, with good colour and a fresh, pleasant smell.
• There should be no signs of insect damage, wilting, bruising, shrivelling, blemishes or
mould.
• Bulbs and tubers should have no sign of sprouting or greening on the surface.
• Leafy vegetables should have compact leaves and no sign of wilting or discolouration
around the edges of leaves.
• Any packaging should be sealed and show no signs of damage or tampering.
• Frozen fruits and vegetables should have no signs of freezer burn.
Dry goods
Dry goods include flours, dried herbs and other seasoning, rice, pasta, pulses and grains.
• Dry goods should be stored correctly and show no sign of damage or tampering.
• There should be no sign of exposure to moisture or unusual clumping of dry goods.
• They should be stored in clean containers with tightly fitted lids to keep them safe from
vermin like rodents (rats and mice), weevils, flies and ants.
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• There should be no other impurities, e.g., dirt, other ingredients or pieces of packing
that may have fallen in.
• Goods should not be passed their best-before or use-by date.
Dairy and eggs

Dairy products are the group of commodities derived from dairy farming. They include milk
and all products that come from milk including cream, butter, yoghurt and cheese.
• Dairy products and eggs should not be passed their best-before or use-by date.
• They should look, smell and taste appropriate for the product type.
• Egg shells shouldn’t be cracked or broken.
Identifying the correct poultry type

To correctly identify and collect your ingredients, you need to know the different types and
cuts of poultry. Do you know what they are?
Click on the icon.

What comes to mind when you hear the word ‘poultry’? For most, the answer is chicken.
This is not surprising since chicken can be found on most menus, from five star
restaurants to fast food chains. However, poultry refers to much more than just chicken.
‘Poultry’ is the collective term used to describe domesticated birds reared and bred for
human consumption and sold commercially. While chicken is the most common kind,
there are several other birds classed as poultry, including turkey, duck, goose and guinea
fowl.
What is feathered game?

Quail, pheasant and pigeon are technically classified as ‘feathered game’. However they
are often regarded as poultry for the following reasons.
• They have light coloured flesh.

• They are farmed commercially.
• They are eaten fresh, rather than being hung like some other game birds.
• They are mild in flavour compared to other game birds.
• They are prepared and cooked using the same techniques as poultry.
What are the different types of poultry?

Click on the pictures and read about the different types of poultry.
Chicken
Chickens, like all poultry, can be purchased in a range of sizes. The size relates to the
graded weight of the bird in increments of 100 grams.
For example: size 4 = 400 g, size 12 = 1.2 kg or 1200 g.

Chicken sizes are also described by a name which directly relates to the age and
sometimes the sex of the bird, such as a capon which averages in weight from 3 to 4 kg.
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As the bird gets older, the meat becomes drier and tougher, and therefore the method
used to cook them needs to change.
You will learn more about chicken shortly.
Turkey
Turkeys are native to North America and are the largest of all poultry birds. Turkey is most
often roasted whole as a festive bird during the Christmas season or for Thanksgiving.
However, the legs can also be braised or stewed and the breasts can be cut into steaks
and sautéed like veal cutlets.
There are two main size ranges and descriptions for turkey.
• Young turkey which ranges in size from 15 to 29: birds from 14 weeks old.
• Large turkey which ranges in size from 30 to 120: birds from 22 weeks old.
Guinea fowl
Guinea fowl are a domestically raised descendant of the pheasant. Despite being reared
domestically for centuries, the flavour of the meat remains slightly gamey.
• Guinea fowl are almost at the opposite end of the size range from the turkey. They are
used for cooking when they are still relatively young and small.
• They are usually cooked and handled like young chickens or can be prepared in any
way suitable for pheasant.
• They range in size from 5 to 10, which includes birds from 10 to 16 weeks old.
Duck
There are about 60 species of domesticated duck. However, most are descended from a
single wild species, the Canard Sauvage.
Duck flesh is darker in colour and stronger in flavour than chicken and turkey. The
dressed bird is usually roasted or braised; however, duck parts (thighs, drums, legs,
breasts) are sometimes cooked separately.
There are two main size categories for duck.
• Duckling which ranges in size from 11 to 15: birds from 8 to 9 weeks old.
• Duck which ranges in size from 16 to 45: mature birds from 10 to 18 weeks old.
Goose
How often have you seen goose on a menu? Most likely not often, if at all. This is because
goose, a duck-like aquatic bird, is very much a speciality bird.
Since the demand for goose is low, farming is not widespread and prices are high
compared to other poultry varieties. Goose meat is similar to duck in flavour. However, the
size is much larger than that of duck.
There are two main size categories for geese.
• Young goose which ranges in size from 25 to 39: birds from 16 weeks old.
• Mature goose which ranges in size from 40 to 65: birds from 26 weeks old.
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Pheasant
Pheasant is generally regarded as a game bird. It has a more pronounced flavour, a larger
proportion of breast meat, yellow fat, and more sinew in the legs compared to guinea fowl.
Younger birds, around 10 weeks old, are considerably more tender than mature birds.
Cook pheasant quickly and to the point where the meat is still pink and moist or cook
slowly using a wet cooking method such as braising or stewing. Use rich sauces to
complement the flavour of the bird.
Pigeon
Squab is the culinary name given to young pigeons (no more than four weeks old that
have not yet flown). They range in weight from 200 to 320g. These birds are tender and
plump with delicate light-coloured meat, making them suitable for roasting, grilling, and
poêling (glossary). The meat should be cooked slightly rare to maintain moisture.
Pigeon are the mature birds, weighing 400 to 800g. As the bird reaches maturity, the meat
becomes dry and tough, making them more suitable to slow moist heat methods such as
braising and stewing.
Quail
The quail, originating from India and Africa, is the smallest variety of poultry farmed in
Australia, with a dressed weight of around 150 g. They have meaty breasts for their size,
but do not contain much meat on the legs. For this reason, they are usually served two
per portion. Quail are often boned from the inside to remove rib and breast bones and
then stuffed and cooked by roasting or poêling whole. They may also be split down the
middle and grilled or pan fried.
Healthy eating consideration

Poultry is a good source of protein and is full of vitamins and minerals. When prepared
and cooked in the right way, it helps contribute to a healthy and balanced diet.
What are the different sizes of chickens?

Click on the icons and read about the different sizes of chickens.
Poussin
Other name: Spatchcock or baby chicken
Size range: 4 to 6 (400 g to 600 g)
Description: Young bird 4 to 6 weeks old
Usage: Grilling, roasting, poêling/pot roasting
Average portion yield: 1
A double poussin is a 6-week-old bird that can yield 2 portions
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Roasting chicken
Other name: Cockerel
Size range: 6 to 10 (600 g to 1 kg)
Description: Birds from 3 to 4 months old. Both sexes are used.
Usage: Roasting, poêling/pot roasting, sautéing, grilling, and poaching.
Spring chicken
Other name: Poulet de grain
Size range: 8 to 15 (800 g to 1.5 kg)
Description: Mature hens, 12 to 52 weeks old
Usage: Roasting, grilling, and deep-frying.
Chicken
Other name: Poulet reine
Size range: 10 to 22 (1 kg to 2.2 kg)
Description: Specially fattened hens and roosters, up to 52 weeks old.
Usage: Roasting, spit roasting, sautéing.
Capon
Other name: le Chapon
Size range: 18 and larger
Description: Surgically castrated male chicken, usually less than 8 months old and
specially fattened.
Usage: Roasting, poêling, poaching.
Boiling fowl
Other name: Boiler, poule
Size range: 20 to 35 (2 kg to 3.5 kg)
Description: Mature hens that are beyond egg-laying age (over 3 years old), with
non-flexible breast bone.
Usage: Boiling, flavouring soups and stocks and poaching in preparation for
casseroles.
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The breast meat contains the lowest fat content, and although leg meat is higher in fat
than the breast, it still contains less saturated fat than some red meats.
How are chickens bred?

The quality and uses of chicken meat can vary according to the way in which the chickens
are bred and fed.
Click on the tabs to learn more.
Battery hens
The majority of chickens on the market are grown and fattened in small cages in a
carefully controlled indoor environment. These are known as 'battery hens'. This
environment allows the poultry industry to raise chickens quickly in large numbers to meet
the high demand. This method produces a predictable quality of meat.
Free-range
These birds are allowed to move around freely and eat outdoors in a more natural
environment. These chickens are considerably more expensive to purchase. However, the
meat is of a better quality and carries more flavour.
Corn-fed
These chickens are fattened on a diet supplemented with corn. The corn helps to bulk up
the breast size in proportion to the bones. It gives the meat a slight yellowish tinge, and
improves flavour and tenderness. Corn-fed chickens are also more expensive to
purchase.
How is poultry classified?

All the bird varieties we have looked at so far can be divided into two classifications based
on the colour of their flesh.
Click on the pictures to see what they are.

 White fleshed birds: all types and sizes of chickens, quail and turkey
 Dark fleshed birds: duck, goose, guinea fowl, pigeon, pheasant
How do you check the age of a bird?

The colour of the meat has no effect on the quality. It is the age of the bird that indicates
the tenderness. Young birds are consistently more tender than older birds.
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The way to check the age of a bird is by looking at the breast bone. This is the bone that
separates the two breasts. In a young bird, the bone is made of a flexible cartilage. As the
bird matures, the cartilage progressively solidifies to bone, starting at the wing end and
gradually moving towards the tail vent end.

Generally, white flesh birds are leaner and contain less fat than dark fleshed birds.
Because of their fat content, it is not recommended to eat dark fleshed birds as part of a
regular diet.
Understanding poultry terminology

Previously we looked at terminology used to describe different preparation techniques
found in recipes.
Click on the different words in this table to find out what they mean.
Aileron Winglet of poultry with the tip removed.
Ballotine A boned and stuffed leg of poultry with the knuckle attached.
Usually cooked by braising or roasting.
Barrels Carcass with the breast and wings still attached but the legs
removed.
Bone in/Bone out Refers to whether you require the bone in or cut out.
Breast Breast and fillet without any bones attached.
Buffet A dressed carcass of poultry (usually turkey), with the legs and
wings removed and only the breast remaining.
Drum/drumstick The lower part of the leg with the knuckle attached.
Escalopes Escalopes are thin slices of boneless meat, usually cut from a
large piece of meat (such as turkey breast) on an angle, which
are lightly beaten out using a meat mallet. They are then typically
sautéed or crumbed and shallow fried.
Fillet Any muscle with the bone removed, ie. Thigh fillet
Maryland The whole leg including the thigh and drumstick. The pelvic bone
is usually still attached.
Mini The wing bone cut from the breast with the meat still attached.
drums/wingettes
Skin on/Skin off Refers to whether you require the skin on or removed.
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Supreme Skinless breast with the first joint of the wing attached.
Tenderloins Tenderloins are the strip of meat that is attached to the breast of
poultry which is located along the flexible breast bone of the bird.
Poultry tenderloins can be lightly beaten out to become
escalopes if required.
Thigh Fleshy upper part of the leg closest to the carcass.
Whole dressed Term used for the whole carcass that has had the head, feathers,
feet and intestines removed and is ready for butchering or
cooking.
Note...
Knowing these terms is important to selecting the correct pieces or cuts for different
recipes.
Also, skin on = fat on.
If you want to provide customers with the healthiest option, choose poultry with the skin
off.
The importance of correct stock rotation

There are certain stock rotation procedures you must comply with when selecting
ingredients from stores.
These procedures exist to minimise stock loss by ensuring that old stock is used before
new stock. They also ensure that the stock you select is of good quality and safe for
consumption.
Click on the icon to find out why this is important.

When you receive new supplies of stock, place them at the rear of the shelf, behind any
existing stock. If you place new stock in front of existing stock, the old stock may never get
used. Instead, it’ll slowly deteriorate or expire and eventually need to be thrown out. A
waste of resources and money!
When unpackaged food and leftovers are stored, kitchen staff must label or code them
with the food type and storage date. This ensures that all goods are not stored longer than
is recommended for quality and safety reasons.
When you select ingredients, choose the oldest stock first. Remember to check stock date
codes, rotation labels, use-by and best-before dates to ensure the stock is safe to use.
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What if the ingredients are too old to use?

Check with your supervisor, chef or manager before disposing of old, deteriorated or
expired ingredients.
Many establishments record stock which is thrown out on a wastage record. This helps
track how much money the business is losing due to storage problems, over-ordering or
over-preparation of menu items.
End of section
You have reached the end of section 1.
Click to the next section to continue.
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Section 2:
Select, prepare and use
equipment
• How to select knives and other equipment.

• How to safely assemble equipment before use.
• How to use knives and other equipment safely and hygienically.
STAGE 3: GET THE EQUIPMENT READY

Once you have confirmed food preparation requirements and selected your ingredients,
it’s time to assemble any tools and equipment you need.
To complete this stage, it’s essential that you’re familiar with the vast array of tools and
equipment available. You can’t rely on your recipe to tell you what to use for each stage of
the cooking process.
Let’s begin by looking at the different types available.
What are the different types of tools and equipment?

Click on the icon to find out the answer.
Commercial kitchen equipment includes a wide range of tools, utensils and appliances
which help you clean, prepare, process, cook and store food. This equipment is just as
important as the ingredients and recipes. Your success depends on your ability to select
the right type and size of equipment for a specific task as well as assemble and operate it
correctly.
With advances in technology, the range of tools and equipment is constantly expanding.
Some items may be complex to use while others take little technical knowledge.
It’s your responsibility to ensure that your technological skills are up-to-date so you can
use the food preparation equipment in your workplace safely and efficiently. Ask your
supervisor for the training you need.
How many types of tools and equipment can you think of?
There’s an extensive range of tools and equipment used in commercial kitchens. See if
you can list at least 20.
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How many can you think of?
Click on the timer to begin.

How many did you think of? Find out which ones you missed on the next few screens.
Equipment classification
Despite the amazing array of commercial equipment available, you can group each item,
large or small, into four broad categories.
Click on the pictures to find out what they are.

1. Basic tools
2. Utensils
3. Mechanical equipment
4. Large fixed equipment
We’ll look at each category in detail throughout this section.
1. Basic tools
Basic kitchen tools are the hand-held pieces of equipment used in cleaning, shaping,
mixing and cutting food. Most cooks own and carry them from one job to another.
Click on the pictures to see some tools used to prepare and cook poultry.
 Knives – cook’s, carving, boning, filleting, paring
 Carving fork
 Meat cleaver
 Kitchen scissors
 Pastry brushes
 Honing steel
 Sharpening stone
 Darning and larding needles
 Protective gloves
Note...
You learned about these tools in the unit Use food preparation equipment. Do you
remember what they’re used for? Test your knowledge on the next screen.
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2. Utensils
Kitchen utensils are the extensive variety of equipment supplied by the establishment.
They are used in the preparation and service of food.
Click on the pictures to see some of the different utensils used.

 Tongs
 Pots and pans
 Larding needle
 Chopping boards (colour coded)
 Cutlery
 Crockery
 Thermometers
Note...
Thermometers are a very important tool in the kitchen. Let’s look at this in more detail on
the next screen.
What are the different types of thermometers?

There are two main types of thermometers commonly used to check the temperature of
food. They are probe and surface.
Click on the pictures to learn more about each type.
Probe thermometer
A probe thermometer measures the temperature in the middle of food using a long, thin
metal needle which can be inserted into the food. You can use the standard metal probe
in most situations. However, a different, stronger probe may be required if you’re taking
internal temperatures of frozen foods, so it doesn’t bend when inserted.
Surface thermometer
A surface thermometer has a larger, flat surface area to monitor the temperature of
thinner foods (for example, a thin hamburger patty, stir-fry meat), where a probe has
difficulty in gaining an accurate measurement. As it only reads the surface temperature of
the food, you should only use it for quick checks of deliveries or cooked foods.
Note...
Both probe and surface thermometers are battery operated, so remember to change the
batteries on a regular basis. All thermometers must be accurate to within 1 °C.
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3. Mechanical equipment
As technology advances, more mechanical time-savers are being introduced. It’s
important to keep your technology skills current so you can operate food preparation
equipment properly.
Click on the pictures to find out more.
Food processors, blenders and mixers

These high speed devices are used to chop, grind or powder nuts and other dry
ingredients in a matter of seconds. They also purée fruits and vegetables in preparation
for sauces and other dishes.
Slicer
Use a slicer to cut cooked poultry. Adjust the slicing blade to suit the desired thickness.
You can see a slicer in action at any butcher or delicatessen.
Microwave
Use microwaves for reheating or defrosting poultry, rather than as a cooking device. Use
them for small quantities of food. Large quantities are best cooked in other oven types.
Scales
Scales are used for weighing recipe ingredients and delivered goods. They’re often
electrical, but could also be spring-loaded or counterbalanced. These should be checked
for accuracy (calibrated) periodically to prevent incorrect readings.
Bowl chopper
If you’re involved in sausage making, then you’ll want to use a bowl chopper. It’s a rotating
round bowl that passes meat through a series of blades which chop the meat into fine
particles.
Mincer
Use a manual or electronic mincer (meat grinder) for mincing raw or cooked poultry.
Cryovac and vacuuming sealing machine

A vacuum sealing machine is used to vacuum seal raw or cooked food prior to storage.
The machine works by sucking out all of the air in the package prior to sealing. Some of
the benefits include extended storage life, protection from freezer burn, ability to package
and store set portions and even store or freeze complete ready-made meals. Cryovac
machines work in a similar way but also kill off the majority of bacteria by pumping in inert
gas, then sucking it out prior to sealing. They are much larger than portable vacuum
sealing machines and some commercial models are more suitably classed as large fixed
equipment.
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4. Large fixed equipment

Large fixed equipment is fixed in place and powered by electricity, gas, steam or a
combination of the above. Some kitchen designs allow them to be wheeled around the
kitchen.
Click on the tabs to identify the large fixed equipment.
Stove top ranges

Solid top This electric stove top caters for pots and pans of various sizes.
The main heat element is concentrated in the middle and rear. Use
for food that requires rapid heating.
Open range This top has four, six or eight gas burners which vary in size to suit
different pots and pans.
Induction This electric stove top is safe because it doesn’t generate heat.
Only the cooking vessel gets hot. The pot generates heat using a
powerful, high-frequency electromagnet under the ceramic stove
top’s surface. When you place your pot over the magnetic field,
energy heats it and its contents. When you take the pot off, the
element turns off.
Grills
Bar grill Grill that has an open metal grid or bars over gas or electric heat
elements.
Barbecue or char Used to cook food on grill bars over hot coals or flames.
grill
Griddle Solid cooking surface like a flat top grill plate.
French grill A portable grooved or corrugated solid top designed for use over
stove top gas jets. These grills produce less smoke and require
less oil during cooking.
Salamanders
A salamander is a grill which has its heat source above the food.
Steamers
Atmospheric Atmospheric steamers are not technically large fixed equipment,
steamers but because they’re common it’s important to know about them.
Steam is projected into the cooking chamber in a continuous flow
with very little build-up of pressure. Steam cooks food at just a little
above boiling point (103 °C). A saucepan with a tightly lidded
steaming basket suspended above the water is an example.
Pressure steamers Pressure steaming equipment allows the steam to build up
pressure, achieving higher cooking temperatures (121 °C). A
safety valve controls the pressure and automatically releases
excess pressure when necessary.
The door locks automatically to contain the steam. Before you
open the door, you must vent the steamer by releasing the
pressure valve. These steamers cook food quickly, so aren’t suited
to soft food items.
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Deep fryers
These are gas or electric powered vats which have open tops filled with modified fat or oil
heated to 190 °C. Remember that water boils at 100 °C, so this is very hot!
Submerge small food items such as crumbed drumsticks or small battered pieces, in the
oil and cook.
The deep fryer is one of the most potentially dangerous pieces of equipment found in any
kitchen, so take great care.
Bratt pans/tilting pans

Bratt pans can be gas or electric. Use them for braising, boiling, steaming, stewing,
poaching, deep frying, or roasting. You can set some for multi-functions such as browning
off poultry (frying) followed by adding liquid for braising.
Some bratt pans have a powered tilting mechanism allowing you to pour the contents, via
a spout, from the pan into a receptacle.
Steam kettle stockpots

There are many varieties of steam kettle stock pots: gas or electric, stationary or tilting. All
are suitable for heating large quantities of soup, stocks and sauces.
Bain-marie
Bain-maries can be wet or dry. The wet bain-marie is a stainless steel unit that you fill with
hot water. You then place trays and dishes of food over the hot water to keep them hot for
an extended period. Electric or steam-driven elements run through the water to keep it at
the desired temperature.
A dry bain-marie works on the same principle as the wet version. However, the trays and
dishes of food are suspended over electric elements rather than water. The dry heat tends
to dry the food quickly, so reduce the holding time for food kept in a dry bain-marie.
Ovens
The oven is typically a large box type unit used for baking, roasting or braising food. Like
your domestic oven, you can control commercial ovens to cook your food at a fixed
temperature.
Safety and food preparation

Most of us go to work every day and never realise just how often we place ourselves and
others in danger through unsafe work practices. How can you minimise the likelihood of
an incident occurring at your workplace?
Click on the tabs to learn about three areas related to food preparation safety.
Assembly
Before using any equipment (especially electrical and mechanical equipment ) assemble it
correctly.
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Assembling some equipment is complicated. If you aren’t sure what to do, refer to
manufacturer’s instructions or ask an experienced operator to demonstrate for you.
Check for cracks, frayed cords, faults, and incorrectly fitted blades or components which
might make it unsafe. If something doesn’t look right, ask someone to check it for you.
Don’t take any risks. Always use safety guards.
Cleanliness
Thoroughly clean all tools and equipment (including blades, bowls, chopping boards, pots
and knives) prior to use and between different preparation tasks. If you cook with
equipment containing food particles or residues from the previous day, you run the risk of
cross-contamination. You don’t want to be responsible for making your customers sick
through food poisoning or contamination.
Technology skills and training

Some tools and equipment are more complicated than others. With advances in
technology, manufacturers are developing more efficient and effective ways of preparing
large quantities of food. Before using any equipment, make sure you have the skills and
training to operate it safely.
Here are some tips on how to develop the technology skills you need to safely operate
equipment with advanced or pre-programmed settings and functions.
• Read manufacturer’s instructions and product manuals.

• Ask your colleagues or supervisor for guidance, support, feedback and advice.
• Attend workshops or training sessions.
• Ask a more experienced person to demonstrate.
• Practise!
Using equipment hygienically

What hygienic practices should you follow when operating equipment and preparing food?
Click on the dot points for some simple guidelines.

 Clean and sanitise equipment according to workplace and manufacturer’s
instructions.
 Use tongs, forks or serving trays to transfer food. Don’t use your hands.
 If you have to use your hands, wear disposable gloves.
 Practise good personal hygiene and wear protective clothing.
Hot tip
Avoid cross-contamination between raw and cooked foods at all stages of food
preparation. Make sure that drips from thawed poultry don’t come in contact with surfaces,
equipment and cooked or high-risk foods.
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Danger in the kitchen! (Potentially)

Think of the tools and equipment you learned about earlier. Can you name three of the
most dangerous culprits?
You have 15 seconds to list the three most potentially dangerous items you will work with.

Cuts and burns might give you a clue. Compare your answer of hazardous items to ours.
• Knives
• Deep fryers
• Food processors
• Slicers
• General hot or sharp equipment
We’ll look at how to safely use each item in more detail over the next few screens.
Knife safety
Click on the knives for some general safety tips.
 Sharpen your knife! Sharp knives require less pressure and are less likely to slip.
 Chop on a chopping board, not in your hand (except when doing decorative or
detailed work such as turning potatoes).
 Hold your chopping board firmly in place by placing a damp cloth or non-slip mat
under it.
 Cut away from yourself and your fingers.
 Never try to catch a falling knife.
 Never run your finger down the edge of a blade to check for sharpness.
 Carry your knife with the point towards the ground and the blade close to your body
to avoid injuring others.
 Never soak your knives in a sink of water. This isn’t good for the blade and is very
dangerous for any unsuspecting person who puts their hands into the water.
 Always clean and dry your knife if the handle becomes greasy or slippery.
Deep fryer safety

Deep frying is potentially the most dangerous method of cookery. Always check
manufacturer’s instructions so you know how to use deep fryers safely.
Click on the dot points to find out how to reduce injury.

 Place food in the deep fryer carefully and away from your body to avoid splashing.
Remember that the fat is at 190 °C. Water boils at 100 °C.
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 Keep your sleeves rolled down. This prevents skin burns from splashes and
splatters.
 If anyone accidentally spills oil or fat on the floor, clean it up immediately. You don’t
want to slip and put your arm in the hot fryer.
 Don’t put your arms and face directly over the fryer. The fryer’s steam will penetrate
straight through the pores in your skin and cause nasty burns.
 Always allow the fat to cool to room temperature before straining the deep fryer.
 In case of fire, place a fitted lid or fire blanket on top. This cuts off the fire’s oxygen
supply and smothers the flame.
In a nutshell
If you fail to follow manufacturer’s instructions and these safety rules, you could suffer
extensive burns to the skin, become blinded, start a fire or even blow the entire
establishment up!
Food processor and blender safety

Although we’re looking specifically at food processors, take similar precautions when
operating any electrical appliances such as mixers or blenders.
Click on the dot points for some important safety tips.

 Set equipment and blades up correctly according to manufacturer’s instructions.
 Avoid contact with any moving parts. This includes your fingers, hands, knives and
other utensils.
 Check for any damage such as frayed cords, cracks, damaged or lose components.
 Never feed food into the processor by hand. Use the food pusher provided.
 Put the cover securely in place before you switch the appliance on.
 Do not operate the appliance near the edge of the bench. Vibration during operation
could cause it to move and fall.
 Never use near water or on a sink.
 Never leave unattended.
 Switch off and unplug before removing bowl and contents.
Note...
Remember to operate all electrical equipment according to manufacturer’s instructions and
your workplace procedures to avoid injury.
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Slicer safety
One wrong move while working with a meat slicer can be disastrous! Its fast, sharp slicing
blades can cut through skin, tendons, arteries and even bone. Follow manufacturer’s
instructions at all times.
Click on the icon for some slicer safety tips.

 Always use the push guard for moving food towards the blade; not your hands.
 Ensure blade guards are in place if applicable to the model you’re using.
 Cut large pieces of meat into smaller more manageable sizes before loading onto
the slicer.
 Always return the blade setting to zero when you’ve finished slicing.
 Never leave a slicer running. If you have to stop slicing for any reason, turn the
machine off.
 Use cut resistant gloves if provided by the establishment.
 As with all electrical equipment, do not operate near water or liquid.
 Never reach across the blade for any reason.
 Never leave blades soaking in a sink of water.
 Never EVER clean or wipe down a slicer while it’s turned on.
General safety
Any equipment that’s hot or sharp has the potential to cause an injury. In a kitchen, you
don’t have to look too far to find several of these hazards!
Click on the pictures for some general safety tips to keep in mind.
 Carry sharp tools and equipment with the blade or point facing downwards,
especially when walking around the kitchen.
 Switch off hot equipment such as ovens and steamers when not in use.
 Use tongs and gloves when removing trays from bain-maries and always allow the
steam to escape away from you rather than towards you.
 Never leave items sitting close to stove tops where they could easily be knocked
over and start a fire.
 Wear appropriate PPE (personal protective equipment) such as oven gloves when
using the oven or removing hot pots from a stove.
 Use tongs to add ingredients to hot pots to avoid burns from splashes or steam.
 Consult manufacturer’s instructions prior to using any equipment for the first time.
End of section
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3 Section 3:
Portion and prepare
ingredients
• How to thaw frozen poultry safely.

• How to sort and assemble ingredients.
• How to weigh and measure ingredients and create portions correctly.
• How to use poultry preparation techniques.
• How to minimise waste.
STAGE 4: PREPARE THE INGREDIENTS

With your ingredients, tools and equipment assembled and ready for use, you’re now
ready to move onto stage 4: Prepare the ingredients.
Click on the icon to find out more.

As you will remember, in commercial cookery, the preparation tasks you complete prior to
cooking is known as mise en place. It can include any of the following tasks.
• Washing, dicing, trimming or mincing

• Boning, marinating, crumbing and rolling
• Preparing garnishes
• Organising and warming clean plates
• Weighing ingredients and lots more!
Preparation tasks are fundamental to the efficient operation of the kitchen. If you don’t do
them or fail to do them correctly, it creates chaos.
Always sort and assemble ingredients and equipment according to food production
sequencing, task schedules and preparation lists.
Total recall?
There are many poultry preparation tasks you may need to perform. How many can you
recall from the unit Use food preparation equipment?
List as many poultry preparation tasks as you can in 30 seconds.
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How many did you think of? Cutting, boning, marinating, and mincing are just a few. Let’s
examine all the methods in more detail over the next few screens.
How is poultry prepared?

Click on the pictures to see the different poultry preparation tasks.
 Thawing
 Cutting, trimming and de-boning
 Stuffing
 Rolling and trussing
 Marinating
 Seasoning and coating
 Larding and barding
 Weighing and portioning
We’ll explain each one in more detail throughout the remainder of this section.
Thawing
Click on the pictures to learn about the safest way to thaw poultry.
Refrigerator
The safest method for thawing poultry is to remove it from the freezer a couple of days
before you need it. Then place the frozen meat in the refrigerator at 1 to 3 °C until it’s
completely defrosted. This prevents the meat from getting into the ‘danger zone’ (5 °C to
60 °C). Within this temperature range, harmful bacteria grow at a rapid rate.
Microwave
If frozen poultry is needed at short notice, you can thaw it in the microwave as long as the
meat is small enough or has been cut into portions. Thawing meat in the microwave can
sometimes partially cook or dry out the meat.
Danger!
Thawing meat under cold running water, in a sink full of warm water, or on a bench at
room temperature are very dangerous methods and can greatly increase the risk of food
poisoning. Avoid these methods at all costs.
The bone structure of edible birds

There are many techniques used to cut and de-bone poultry.
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Before you get started, it’s important you know the bone structure of birds.
Click on the different sections to see the structure.
How do you de-bone, cut and trim poultry?

‘Here are some of the techniques we’ll be looking at’
• Portioning of breasts, legs, and wings

• Cutting for sauté (glossary)
• De-boning a leg of poultry
• Splitting small poultry for grilling
‘And if you’re the kind of chef who is interested in the health of yourself and your
customers, consider trimming the fat off poultry prior to cooking!’
Portioning into breasts, legs and wings

Medium sized birds are sometimes portioned into breasts, legs, and wings for different
uses or cooking methods. The legs, for example, may be used for making ballotine
(glossary), the breasts may be filleted off the bone and pan-fried, and the wings marinated
and used for an entree or cocktail food.
Click on the steps and see how to break down birds for this purpose.
Watch the video.
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Step 1
• Remove the legs from the bird by cutting the skin between its leg and the carcass.
Then pull the leg away from the carcass and dislocate the joint at the pelvic bone.
• Use the tip of a boning knife to cut along the backbone and through the dislocated joint
to detach the leg completely. Take care not to leave too much meat on the carcass.
Step 2
• Remove the wishbone from the carcass. To do this, pull the skin away from the
shoulder and insert your finger into the small neck cavity to locate it.
Step 3
• Stretch the wing away from the carcass by pulling from the wing tip in an outward
direction.
• While holding the wing out, place the blade of the knife against the wing bone as close
to the breast as possible and slice in an upward motion towards the mid-wing knuckle.
• Dislocate the joint, separate with the knife, and then slice in a downward motion on the
other side of the wing bone towards the breast.
• Cut away the remaining skin to free the wing. Chop off the wing tips and reserve for
other uses.
Step 4
• Cut along the middle of the flesh on each side of the breast bone down to the wing
joint, keeping close to the frame.
• Use the tip of the knife to cut through the wing joint and pull each wing and breast
portion away from the carcass. Each breast should still have a bare wing bone
attached.
• For a better appearance, chop the knuckle off the end of wing bones that are attached
to the breast.
What have I got now?

You should now have 6 pieces of chicken: 2 legs (bone in), 2 breasts with wing bone, and
2 wings. The wing bone and/or skin can be cut away from the breast if desired. Although
this method is used for chickens, it can easily be adapted to breaking down other small to
medium sized birds such a duck and guinea fowl.
Cutting for sauté

For sauté, cut poultry into eight to ten pieces (depending on the size of the bird). You’ll
usually sauté the pieces in a pan to seal in the juices before adding to a stew, braise or
casserole.
Click on each of the steps and learn how to cut for sauté.
Step 1
• Remove the legs from the bird by cutting the skin between its leg and the carcass.
Then pull the leg away from the carcass and dislocate the joint at the pelvic bone.
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• Use the tip of the knife, cut along the backbone and through the dislocated joint to
detach the leg. Take care not to leave too much meat on the carcass.
Step 2
• Cut each leg into two pieces by slicing through the knuckle joint in the centre of the leg.
• Trim (glossary) the meat away from the bone at both ends of the drumstick and chop
away the two knuckles using the heel of a cook’s knife.
Step 3
• Remove the wishbone from the carcass. To do this, pull the skin away from the
shoulder and insert your finger into the small neck cavity to locate it.
Step 4
• Remove the fillets by cutting along the middle of the flesh on each side of the breast
bone down to the wing joint, keeping close to the frame.
• Use the tip of the knife to cut through the wing joint and pull each wing and breast
portion away from the carcass.
Step 5
• Cut the wing bone and wing away from the breast.
• Chop off the wing tips and reserve for other uses such as making stock.
• Cut the breast into two equal portions.

You should now have 8 pieces of chicken: 2 drumsticks (bone in), 2 thighs (bone in), 2
wings (with tips removed), 4 pieces of breast (boneless).
De-boning a leg of poultry

You can leave legs of poultry whole or cut them into two pieces by separating at the
centre leg joint. When making ballotines or diced leg meat, the leg bones are removed or
boned-out.
Click on the steps and learn how to do this.
Step 1
• Lay the leg flat on the cutting board with the inside of the leg facing up.
Step 2
• Using the tip of a boning knife, cut along the length of the thighbone down to the centre
leg joint on both sides of the bone.
Step 3
• Run your thumb and index fingers firmly along either side of the thighbone in the
incisions to expose the bone.
• Trim away any meat still adhering to the bone.
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Step 4
• Repeat steps 2 and 3 on the other side of the leg joint to expose the bone of the
drumstick. This will require an extra cut to remove the meat and skin from around the
end of the drumstick.
Step 5
• Now that you have the two leg bones exposed and separated from the meat, hinge the
bones together and hold them firmly in your free hand.
• With the tip of the knife, use short cutting motions to free the centre leg joint from the
meat.
Step 6
• The tendons and sinew can now be trimmed and cut away from the leg to prevent
shrinkage during cooking and to make the meat more tender.

You should now have a flat piece of boneless leg meat that is suitable for a variety of
further preparations. Leave the skin on if using it for ballotine or remove for dicing or
crumbing.
Hot tip
When skinning poultry, use your fingers instead of a knife. The skin will pull away easily
and this way you avoid the risk of damaging the flesh.
Splitting small birds for grilling

Many small tender birds, such as quail and spatchcock are suitable for grilling whole. The
best method for doing this is to split the bird down the backbone while leaving the two
halves attached at the breast. This allows the bird to be flattened out for even cooking.
Some cooks refer to this style as ‘frogging the bird’, because when it is laid flat, the two
legs make the bird resemble a frog.
Click on the steps and learn how to prepare small birds for grilling.
Step 1
• Place the bird on its back with the breasts facing upwards.
• Place a cook’s knife through the tail vent of the bird all the way through the body cavity
to the neck and cut through the ribs where they join the backbone.
Step 2
• Open the bird out flat and completely cut away the remainder of the backbone.
Step 3
• Using your fingers, pull away the breastbone and the ribs. This helps the bird lie flat to
cook evenly and allows your customers to see the bird with ease.
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Step 4
• Make a small horizontal slit in the loose skin between the legs and gently tuck the ends
of the drumsticks into the incision so that the legs meet in line with the breastbone.
Step 5
• Fold the wing tips backwards so that they are tucked neatly behind the wing bone. This
helps to keep the bird flat when cooking, and looks more attractive when cooked.
What is stuffing?
Many recipes require the removal of bone so that stuffing (glossary) can be inserted.
Stuffing birds to add flavour to the meat is a popular technique.
Click on the icons to learn how to choose the best type of stuffing.
Fatty meat types

Use an acidic stuffing to counteract the fat and aid digestion for fatty meats like duck and
goose.
Example
Whole duck can be stuffed with finely minced duck meat infused with fine orange zest,
bound with fresh white breadcrumbs and sage.
Bland meat types

Use stronger flavours for bland meat types.
Example
Whole or portioned chicken pieces stuffed with roasted cloves of garlic and wild forest
mushrooms may lift the bland flavour of the chicken.
Other stuffing types and tips

Other examples of stuffing poultry include stuffing a whole bird or boned-out leg prior to
trussing and roasting, or stuffing a pocket cut into a breast of poultry prior to steaming.
Never add hot stuffing to the cavity of raw poultry. This affects the temperature of the raw
meat potentially placing it at risk of bacterial contamination.
The temperature of stuffing should be below 8 °C before being inserted into the cavity.
Hot tip
The uncooked stuffing needs to have a thick enough consistency to prevent it running out
of the meat during the cooking process.
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Why use stuffing?

Stuffing performs several functions.
• It enhances, complements or gives additional flavour.

• It extends portion numbers, making them economical.
• It absorbs excess juices in the meat while it’s cooking.
Click on the poultry types for some suitable stuffing ideas.

 Sage, onion and white breadcrumbs
 Parsley, thyme and breadcrumbs
 Chestnut purée
Meats that have been filled with stuffing sometimes require rolling and trussing to hold the
stuffing in place while cooking. Let’s look at how this is done on the next screen.
Hot tip
Stuffing can be cooked separately and served as an accompaniment rather than part of
the meat.
The most common way of doing this is by rolling the stuffing in greased aluminium foil.
The stuffing is then steamed, baked, poached, or roasted before being cut and served
with the meat.
What is rolling and trussing?

Rolling and trussing are two separate preparation processes that are sometimes used
when roasting, poêling/pot roasting, or braising boned-out meat or whole birds, especially
if they have been stuffed.
Click on the icons for a more thorough explanation.
Rolling
Rolling is the term used when meat is rolled into neat, evenly shaped rolls after it has
been boned-out. Stuffing is sometimes placed in the meat before it is rolled. You truss the
meat after rolling.
Trussing
Trussing is the term used for tying and securing meat or whole birds into a neat bundle or
shape for cooking.
Trussing helps with even cooking and prevents loss of excess juices. It gives the cooked
item a more attractive appearance, especially when presented whole or carved in the
dining room. Let’s look at some examples of both rolling and trussing on the next few
screens.
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Trussing birds
Trussing whole birds helps to retain a compact shape and prevents moisture loss. If the
bird has been stuffed, trussing also helps to contain the stuffing in the cavity of the bird.
Click on the pictures to see the different trussing methods.

 Hand trussing
 Needle trussing
 Stringless trussing
You will learn more about each method on the next few screens.
Hand trussing
Click on the steps to see how this is done.
Step 1
Place the bird on its back with the neck towards you. Tuck the first joint of the wings
behind the back. Press the legs forward and down against the body.
Step 2
Pass the centre of a length of butcher’s string under the tail. Bring the string up and
across the ends of the legs and wrap around each leg. Cross each end of the string to the
opposite leg and pull tight.
Step 3
Bring the ends of the string between the legs and the body, towards the neck end of the
bird, and pull firmly.
Step 4
Cross each end of the string under the backbone and forward so that the ends meet at the
neck stump. Pull tight and tie the two ends together.
Click on the icon to see how to complete this task from start to finish.
 Hand trussing
Watch the video.
Needle trussing
Step 1
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Step 2
Thread a length of butcher’s string onto a trussing needle. Pass the needle through the
wing and breast meat, continue through the cavity, and through the wing on the other side
of the bird.
Step 3
Pass the needle through the side of the leg, through the tip of the breast, and out through
the other leg.
Step 4
Pull the two ends of the string tight and tie together to form a neat regular shape.
 Needle trussing
Watch the video.
Stringless trussing
Step 1
Step 2
Gather the two flaps of skin from around the tail vent and make an incision with the tip of
your knife.
Step 3
Push the stub of one of the legs through the incision, and then push the other through so
that the leg stubs are neatly in a secure position.
 Stringless trussing
Watch the video.
How are large boneless cuts of poultry meat trussed?

There are two main methods of trussing larger boned-out pieces of poultry, such as turkey
or goose breast in preparation for roasting, poêling/pot roasting, and braising.
Click on the pictures and see what they are.

 Elastic net trussing
 String trussing
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Elastic net trussing

Elastic net trussing is a quick and easy method to neatly secure boneless poultry for
cooking. It uses tubes of elastic, heat-resistant netting of various sizes. Your wholesale
butcher should be able to supply this.
Click on the steps and learn how to perform this task.
Step 1
Lay the boned out piece of meat on a cutting board with the skin side facing down. Trim
away any sinew, gristle, and excess fat.
Test roll the meat into a tight neat bundle to ensure that it is of equal thickness throughout
for even cooking. If the roll is thicker at one end than the other, trim away some of the
meat from the thicker end and place it down at the thinner end to even out the roll.
Step 2
When you have trimmed the meat, season it and spread a stuffing over the surface if
desired. Roll the meat tightly, taking care to maintain an even shape.
Step 3
Thread the net over a hollow pvc tube and pass the rolled poultry through one end of the
tube.
Step 4
As the poultry comes through the other side, make sure the net attaches to the meat and
evenly rolls over the meat as it passes through.
Step 5
Continue pushing the poultry through until it is all netted within the elastic sock.
Step 6
Cut off the excess elastic. The open weave netting allows the heat to penetrate into the
meat, and the netting shrinks with the meat as it cooks, holding it in a neat secure bundle.
String trussing
Although there are several techniques you can apply to hand truss meat, we’ll look at a
method that uses a single length of butcher’s string.
Click on the steps and learn how to perform this task.
Step 1
Lay the boned out piece of meat on a cutting board with the skin side facing down. Trim
away any sinew, gristle, and excess fat.
Test roll the meat into a tight neat bundle to ensure that it is of equal thickness throughout
for even cooking. If the roll is thicker at one end than the other, trim away some of the
meat from the thicker end and place it down at the thinner end to even out the roll.
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Step 2
When you have trimmed the meat, season it and spread a stuffing over the surface if
desired. Roll the meat tightly, taking care to maintain an even shape. If the rolled piece of
meat does not hold its shape, secure it for trussing by using skewers to hold everything in
place.
Step 3
Tie one end of the butcher’s string in a slip knot making a loop about 4 cm from around
one end of the rolled meat and pull tight.
Step 4
Loop the string in your free hand and place the loop over the opposite end of the meat
(the untied end). Move the looped string down the roll to be parallel with the first loop at a
4 cm interval and pull tight. Continue to loop the string at 4 cm intervals until all of the
meat has been secured.
Step 5
Once the last loop has been pulled tight, tie an extra knot to prevent the string from
becoming slack and loose. Cut the string from the roll close to the knot. If skewers were
used to secure the meat in place, they can now be removed.
Step 6
The rolled and trussed meat is now prepared for cooking or marinating.
Marinating
Marinating is the process of immersing cleaned and trimmed meat into a cooked or
uncooked cold liquid.
Click on the pictures to learn all about marinating.
The function
Poultry meat is sometimes marinated before cooking, especially species that are more
athletic in nature. The constant use of muscles makes some parts of the carcass (mainly
the legs) tough and they require tenderising before cooking. Marinating helps with this.
Poultry may also be marinated to provide additional flavour.
The purpose
• To tenderise or break down the meat tissue to make it more palatable.
• To preserve the meat for a longer storage life.
• To impart flavour from the liquid into the meat.
The ingredients
The ingredients used and the length of time marinated depends on the type and nature of
the meat. Tender meat cuts such as chicken breasts may only require a couple of hours in
the marinade while tougher cuts may need to be marinated for several days.
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To get the most from your marinade, use stainless steel or glass containers. Mix all the
marinade ingredients together, steep the meat into the marinade, cover with a plastic film
wrap, and refrigerate.
The makeup
A marinade may contain herbs, spices, or other flavouring agents like onion, garlic, and
chilli.
Common liquid bases used for marinating poultry are red and white wine, soy sauce,
sherry, vinegar, and fruit juice. The acid in the liquid helps to break down the fibres of the
meat, making it more tender.
What are seasonings and coatings?

Click on the tabs to learn the difference between seasonings and coatings.
Seasonings
Seasoning includes the herbs and spices you add to impart flavour to the meat and overall
dish.
Examples include dried thyme, sage, tarragon, oregano, marjoram, nutmeg and rosemary.
The use of seasoning can make a substantial difference to the overall taste of the finished
dish.
Coatings
Depending on the cooking method being used, you may need to apply coatings such as
seasoned flour, or egg and breadcrumbs. The flour coating helps to create a crisp texture
and seals the meat.
Coatings are needed prior to cooking many dishes such as chicken Kiev, fried chicken
pieces and crumbed chicken breast.

When seasoning, don’t go too heavy on the salt. Eating too much salt can contribute to a
rise in blood pressure and heart disease.
Larding and barding

Too much fat in meat can make it greasy and unpleasant to eat and too little can render
the meat dry and unappetising. Most species of feathered game and young poultry birds
do not contain much fat on or in their body. It’s often necessary to add fat to the meat in a
controlled way. This keeps the meat succulent and moist throughout the cooking process.
Larding and barding are two techniques that are used for this purpose.
We’ll look at both of these techniques over the next few screens.
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In a nutshell
Larding is the process of adding fat internally. Barding is the process of adding fat
externally.
Larding
Larding is the culinary term used to describe the process of inserting strips of pork back
fat into the muscle of uncooked meat using a larding needle. This is done to keep the
meat moist during the cooking process. Larding is the best method to use for larger cuts
of poultry such as goose and turkey breasts that have been removed from the carcass.
Watch the video to see how this is done.

Strips of fat are inserted at regular intervals throughout the entire muscle of the meat.
Throughout the cooking process, the strips of fat in the middle of the muscle melt down
and release moisture throughout the meat, thus preventing it from drying out.
Barding
Barding is the culinary term used to describe the process of laying thin slices of pork back
fat over lean meat (young poultry or feathered game) to keep the meat basted and moist
during cooking. Barding is the best method to use over the breasts of lean birds.
Watch the video to see how this is done.

Thin slices of fat are tied with butcher’s string over the breast of the bird before cooking.
The layer of fat provides a barrier to protect the meat from radiant heat and reduces
moisture evaporation from the meat during cooking. As the fat partially melts, it
automatically bastes the meat.
The fat is usually removed towards the end of the cooking process so that the meat can
gain a golden-brown surface colour.
Weighing and portioning

Every recipe lists exactly how much you need of each ingredient. This amount may be
given in weight, volume or quantity depending on the ingredient type.
Click on the icons for some useful measuring tips.
Weight
Use measuring spoons and scales to weigh and measure dry ingredients such as sugar
and flour and semi-liquid ingredients such as peanut butter and sour cream. Remember to
account for the weight of any containers you use in the weighing process, such as
measuring jugs and bowls, etc.
Volume
Use measuring jugs to measure liquid ingredients such as milk and water.
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Quantity
If a recipe requires a certain number of ingredients (such as eight drumsticks or twelve
chicken wings), take the time to count these out correctly. Don’t estimate.
Why is weighing and portioning important?

Organisations develop standard recipes to make sure the end products look, weigh and
taste the same every time. They accurately cost these recipes to determine the exact cost
to produce each portion.
So make sure you count and measure all ingredients carefully!
When portioning whole birds, make sure you have the right size bird to begin with.
Altering quantities or making errors impacts on the quality of your final dish and may even
require the dish to be re-made because it didn’t work out.
This wastes money, from wasted food and additional labour costs.
Do portion sizes differ?

It’s common for some enterprises to vary portion sizes to match the meal period or even
menu type.
Click on the tabs to learn more about portion sizes.
Different meal periods

Many restaurants have a separate lunch and dinner menu. Some of the menu items may
be the same on both menus. However, your customers can expect to receive a smaller
portion for lunch than what they receive for dinner.
Here’s an example.
Lunch portion 200 ml soup Size 4 spatchcock 2 chicken drumsticks

sizes
Dinner portion 250 ml soup Size 7 spatchcock 3 chicken drumsticks
sizes
Different menu types

The type of menu can also affect portion sizes. Some establishments offer a choice of à la
carte or table d’hote. The portion sizes for the more expensive à la carte style are typically
about 30 per cent larger than the table d’hote equivalent.
Different foods and cooking styles

You may need to vary portions depending on the cooking style you’re using and whether
the food is being served as a starter, main course or accompaniment.
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Some foods, such as pasta and rice, swell to at least double their size and weight when
cooked. It can be difficult to judge how much is required for a given number of portions.
The most accurate method is to work out portion sizes based on the raw product weight.
35 g of pasta per person is usually enough for an entree. 60 g is usually considered a
good portion size for a main course.
Note...
Always refer to the recipe and your establishment’s procedures for portioning, weighing
and measuring ingredients.
What do you do with leftover ingredients?

The size or weight of packaged goods does not always match the requirements of
recipes. In such cases, store any reusable by-products appropriately for future use.
Click on the icon to hear an example.

Tanya is preparing chicken and asparagus penne pasta. She opens a 1 kg packet of
pasta but only needs 750 grams for her recipe. The pasta costs her establishment money,
so she needs to store it for future use. Incorrect storage may result in the pasta having to
be thrown out. What a waste!
Let’s look at how to store reusable by-products on the next screen.
How do you store reusable by-products?

Click on the pictures for information on how to store opened ingredients and
reusable by-products.
 Follow the instructions on the labels for shelf life. Some items state that the
ingredients should be used within three days of opening. It’s your job to mark the
container with the date of opening so that others can recognise when it’s no longer
safe to use.
 Mark all items with the date of storage. This is an important control to meet food
safety requirements.
 Place fragile items in food grade containers to prevent damage.
 Remove canned ingredients from packaging and place in clean, dry, airtight, food
grade containers.
 Place open bags of flour and other dry goods in bins suitable for food storage.
 Cover all ingredients with plastic wrap or a lid.
 Keep plastic wrap, packaging and other materials used for food storage in clean,
dry, pest and contamination free stores to prevent cross-contamination.
 Store raw meat on shelves under rather than above cooked meats to prevent cross-
contamination.
 Keep all food stored at suitable temperatures. We’ll look at what these temperatures
are next.
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Where should you store reusable by-products?

Different types of food have different storage requirements to maintain food quality and
safety.
Click on the pictures so see what they are.
Dairy
• Refrigerate milk, cream, yoghurt, butter and cheese at 3 to 4 °C.
• Refer to the best-before and use-by dates.
• Keep cheese sealed to avoid drying out or absorbing odours from other foods.
Meat and poultry

• Refrigerate at 1 to 3 °C.
• Humidity should be around 85%.
• Store meat in these conditions for 4 to 6 days. Poultry for 3 to 4 days.
• Store all meat on trays and wrap with plastic wrap.
• Never store raw and cooked meat on the same tray.
Seafood
• Store on crushed ice at 1 °C.
• Cover seafood with plastic wrap.
• Gut, scale and clean prior to storage.
• Replace ice as it melts and change trays daily.
• Stored correctly, you can keep seafood for up to 5 or 6 days.
Fruits and vegetables

• Store most fruits and vegetables at 6 to 10 °C.
• Store beans at 7 °C.
• Store broccoli at 1 °C (usually packed on ice).
• Store bananas and other tropical fruits at 18 °C (storing below 13 °C will turn the fruit
black).
• Store root vegetables (carrots, potatoes, onions, garlic, etc.) in a dark, cool, dry, well-
ventilated room.
Frozen goods
• Store frozen goods in the freezer at -18 °C or below.
• Wrap and store food in sealed containers to prevent them from damage and freezer
burn.
• You can store fish safely in the freezer for up to 3 months, meat and poultry for up to 6
months and blanched vegetables for up to 9 months.
Dry goods
• Dry goods include food items in cans, jars, bottles and sealed packaging, as well as
semi-perishable foods such as sugar, rice, peanuts, etc.
• Store dry goods in a cool, dry, well-ventilated storage area.
• Transfer dry goods into clean containers with tightly fitted lids to protect from vermin
like rodents (rats and mice), weevils, flies and ants.
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Why is it important to minimise waste?

When you don’t manage waste properly, it can cause pollution and have devastating
effects on the environment. Excessive waste or disposing of waste that could otherwise
be reused or recycled is avoidable.
The waste management hierarchy sets out the preferred waste management practices
from the most desirable to the least desirable. Implementing the waste management
hierarchy in the workplace ensures that you minimise environmental risks and maximise
opportunities to improve business environmental performance.
You learned about the waste management hierarchy in the unit Prepare dishes using
basic methods of cookery. See what you can remember on the next screen.
End of section
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4
Section 4:
Cook poultry dishes
Let’s look at what you will learn on completion of this section.
• Select and use poultry cookery methods.

• Prepare poultry accompaniments and add marinades as required.
• Follow standard recipes and make food quality adjustments within scope of
responsibility.
STAGE 5: LET’S COOK!

With your preparation tasks complete, you’re now ready to move onto stage 5: Cook the
dish.
Cooking is a lot of fun, but this is also the stage where things are most likely to go wrong.
Let’s begin by looking at the different methods of cooking poultry.
Why is it important to select the correct cooking method?

While some poultry is versatile enough to be cooked by a variety of methods, the flavour
and texture of certain types lend themselves to a particular cooking method.

Tougher cuts are suited to slow, moist cooking methods like stewing, braising and
simmering that break down and tenderise the meat.
Tender cuts are more versatile and are suited to a wider range of cookery methods such
as roasting, poêling/pot roasting, shallow and deep frying, grilling, or poaching.
These are all factors you need to consider when choosing a suitable method of cookery.
• Breeding: Domestic breeding and rearing develops good quality tender meat. In
contrast, the quality of birds captured from the wild varies and is unpredictable.
• Species: Each type of bird has different characteristics according to its physical
structure. Some are naturally tender while others tend to be tough or stringy.
• Age: Older birds of a particular species are consistently tougher than younger birds of
the same species.
• Cut: Tender meat cuts are generally obtained from the breasts of birds while tougher
cuts are obtained from the legs and wings.
• Preparation: Some preparation techniques, such as marinating, can help to tenderise
tougher cuts of meat. Larding can help to provide moisture to lean meats.
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The healthiest methods of cooking are those which do not rely on the use of fats and oils,
such as boiling, poaching, steaming and grilling.
Follow the recipe to ensure you use the right method for the type of bird you’re cooking.
Cooking poultry
In this section you’ll learn how to cook poultry using a variety of cookery methods.
Here's what you'll learn for each method.
• Definition of each cooking method

• Principles and practices
• Poultry suited to each method
• Tools and equipment required
• Troubleshooting
• Safety tips
Moist heat method: Braising (conduction/convection)

Watch the video to learn about this method.
Braising is the slow transfer of heat to food that is half covered with an appropriate liquid
and enclosed in a tightly lidded container in the oven.
Like stewing, braising is generally designed to tenderise tougher cuts of poultry meat and
game.
Braised meat is cooked in large pieces and half covered with liquid which is strained off
after the cooking process.
The principles of braising

Click on the icons to learn more about braising principles.
Cooking temperature
• It’s best to braise in an oven, as it gives a more even heat transfer.
• You can use the top of the stove as an alternative.
• The braising temperature for meat is 180 to 200 °C.
Sauce consistency
• Reduce the liquid by adding a thickening agent if it is too thin or add more stock if too
thick.
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Cooking vessel size

• The size of the braising pan (braisière) should be suitable for the item.
• If it is too small, the food will be overcrowded and the flavour transfer will be retarded.
• If it is oversized, too much liquid will be needed, and the flavour will dilute.
• The braisière must be tightly lidded throughout the cooking process.
Meat preparation
• Marinating poultry for several hours before braising enhances flavours.
• Lard or bard dry cuts of poultry to add moisture and flavour throughout the cooking
process.
• Truss whole birds like chicken and duck prior to cooking.
Braising liquid
• Half cover the food being braised with the appropriate liquid.
• Use root vegetables to enhance the flavour of the liquid.
• Strain the braising liquid and use as a sauce to accompany the finished dish.
What poultry is suitable for braising?

Whole birds and portion cuts of poultry and feathered game including chicken, duck
(recipe 143), pheasant, guinea fowl and squab.
Birds captured in the wild or older birds that are unsuitable for other cooking methods.
What equipment is used for braising?

The purpose-built vessel used for braising is called a braisière, which is a thick enamelled,
cast iron pan with a heavy, tightly fitting lid and two handles.
If you do not have access to a braisière, use any suitably sized heavy-based pan and lid.
Alternatively, use aluminium foil to cover the cooking vessel.
What is some other equipment used for braising?

Other equipment used for braising
• Frying pans or sauté pans
• Ladles
• Chinois
• Wooden spoon
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Hot tip
Select a pan of the correct size for the amount of food to be braised.
If the pan is oversized, the excess liquid will dilute the flavour.
If the pan is too small, the food will be overcrowded and impede the flavour transfer.
Troubleshooting
Click on the headings for some common problems and how to resolve them.
Problem Possible cause Solution

Wings and legs break off Not tied or trussed Truss whole birds to retain
whole birds their shape and prevent
them breaking apart.
Poultry is dry Not enough moisture in Lard or bard dry cuts to add
meat moisture and flavour.
Liquid is too thin Too much liquid added. Use a thickening agent to
Possible incorrect sized pan thicken the liquid.
Liquid is too thick Not enough liquid added or Add more stock liquid.
too much thickening agent
added
Moist heat method: Stewing (conduction/convection)

Stewing is the slow transfer of moist heat to food cut into bite-sized pieces. You simmer
the food in just enough liquid or sauce to cover the food. Then serve the liquid and food
together as a complete dish.
Stewing relies on a slow, moist cooking process under gentle heat.
The principles of stewing

Click on the tabs to learn about the principles applied when stewing.
Cutting food
• Cut the food into even bite-sized pieces approximately 3 cm cubes or smaller.
Liquid content
• Add just enough liquid to cover and combine all ingredients.
• Thicken and flavour the liquid before the actual stewing begins.
• The flavour intensifies while cooking. If the dish requires the addition of salt, add it later
in the cooking process.
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Ingredients
• Serve everything added to the stew during cooking as a complete dish. The exception
is bouquet garni or herb sachet. Remove these in one piece prior to serving.
• Add additional ingredients, such as vegetables, at various times throughout the
cooking time.
Time
• The stewing process must be carried out slowly to maximise flavour and tenderise the
food as much as possible.
Sealing meat
• Some recipes require meat to be sealed in a hot pan with a small amount of oil. This
traps the juices inside the meat and gives the stew a rich dark colour.
• Marinate tough meat for several hours for additional flavour before sealing and
stewing.
What poultry is suitable for stewing?

Stewing is generally reserved for tougher poultry such as turkey leg meat or wild duck to
tenderise and flavour the meat.
Any legs of poultry can be used for stewing.
Blanquette and fricassee (glossary) are examples of poultry stews.
What equipment is used for stewing?

Click on the pictures to identify the equipment used for stewing.
 Pots and saucepans
 Enamelled cast iron casseroles
 Tilting bratt pans
 Wooden stirring spoons
Troubleshooting

Vegetables are over- Overcooked Don’t add all types of
softened in the stew vegetables at the same time
as the meat. Add at various
times throughout cooking
depending on the vegetable
type.
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Meat is cooked but tough Not cooked long enough Increase cooking time and
check that the heat is not
too high. Try marinating
meat prior to cooking.
Food or sauce sticks to the Incorrect pan or pot selected Use a heavy based pot or
bottom of the pan and pan to ensure even heat
doesn’t heat evenly distribution.
Food has taken on a Metal spoon used to stir the Use a wooden spoon to stop
metallic taste stew food from discolouring and
taking on a metallic taste.
Moist heat method: Poaching (conduction/convection)

Poaching is the transfer of heat to food that is completely immersed in liquid at 93 to
95 °C. There should be no visible sign of movement in the liquid. This gentler method of
cookery is suited to delicate and tender cuts of meat such as chicken breasts and whole
spatchcock.
The principles of poaching

Click on the dot points to learn the principles of poaching.
 Liquid cover – Completely cover the food with the poaching liquid throughout the
cooking process.
 Temperature control – Bring the poaching liquid to the boil. Then adjust the heat
until there’s no movement in the water and maintain the temperature at a constant
93 to 95 °C
 Adding sauce – Many poached foods become dry. Use the poaching liquid to make
a sauce and make them more appetising.
 Oven poaching – Start the poaching on top of the stove before placing it in the
oven.
What liquids are suitable for poaching poultry?

Click on the tabs to learn about the common poaching liquids.
Stocks
Stock is used to flavour the meat being poached.
The stock used should complement the food being poached, such as the use of chicken
stock for poultry.
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Stock syrup
Stock syrup is a solution of water, diluted sugar and lemon juice.
Flavouring agents such as cinnamon, rum, wine, tea, cloves and star anise may also be
added.
The selection depends on the type of food being flavoured.
Other
Other liquids used for poaching poultry include champagne, wine, fruit juice or lemonade.
What type of equipment is used for poaching?

Click on the pictures to find out.
 Pots and saucepans (normally shallow in design)
 Sauteuses
 Spatula or pallet knife
 Perforated spoons
Hot tip
A common problem is that the poultry becomes very dry and tough, possibly because of
being overcooked. The solution is to reduce the cooking time.
Dry heat method: Deep frying (conduction/convection)

Deep frying is the transfer of heat to food that is totally immersed in hot fat or oil. Many
foods require coating before deep frying to seal in the juices and protect them from the fat.
Deep frying is a fast method of cookery. In most cases, the cooking process is complete
within 3 to 4 minutes.
It’s a popular method of cooking in the fast food sector.

Did you know that chicken fried in breadcrumbs contains nearly six times as much fat as
chicken breast grilled without the skin?
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The principles of deep frying

Click on the tabs to learn more about deep frying principles.
Fat selection
• Use clean fat to ensure the natural taste of the food isn’t spoiled.
• Keep the fat clean by straining it regularly to remove crumbs and food particles. This
avoids damaging, burning or contaminating the food.
Fat coverage
• Before you turn the deep fryer on, the fat level must be at least two-thirds full, or up to
the indicating line marked in the vat.
• Totally immerse all foods being deep-fried in the fat or oil.
Cooking temperature
• The temperature of the fat should be between 175 and 195 °C.
• Blanch raw potatoes at 140 to 160 °C until soft and then finish at 190 °C.
Draining
• Water damages oil or fat. Drain food of excess moisture and dry before frying. Batters
are an exception to this rule.
• Drain cooked food on absorbent kitchen paper after frying to remove as much fat as
possible.
• Keep a frying basket and spider (glossary) close by. This way, you can quickly remove
food from the fryer if the fat starts to rise or bubble excessively.
Cooking quantities
• Never overload the fryer.
• Allow the fat time to recover heat before adding the next batch of food.
Seasoning
• Season and coat all food, except raw or blanched potatoes and vegetables, before
frying.
• Shake or drain excess coating before cooking.
What poultry is suitable for deep frying?

Deep frying is sometimes used for cooking small tender cuts of poultry.
To get the most out of this method, coat the meat with crumbs or batter to protect it from
the intense heat of the cooking medium and to seal in the juices.
Are there any health issues?

Deep-fried poultry is the least healthy option on the menu. Saturated fats are known to
increase cholesterol in the blood and increase the risk of heart disease, type 2 diabetes
and high blood pressure.
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Consider using polyunsaturated oils and heart-friendly vegetable oils like canola oil. Avoid
palm oil and coconut oil; they are high in saturated fats.
Wet and dry coatings for deep frying

There are several wet and dry coatings you can use for deep frying.
• Batter: Beer batter, yeast batter, tempura.

• Paner à l’anglaise (Crumbed English style/plain): Seasoned plain flour, egg wash and
fresh or dry breadcrumbs.
• Paner à la milanaise (crumbed Milanese style): Seasoned plain flour, egg wash,
mixture of ⅓ parmesan and ⅔ breadcrumbs.
• A la française (French style): Dipped in milk and then lightly coated in plain flour.
• A la juive (Jewish style): Coated in seasoned plain flour and then dipped in beaten
eggs.
• Velveting: Coated in seasoned cornflour and then dipped in egg white.
What type of equipment is used for deep frying?

It’s very important that you use the correct equipment when deep frying. Doing otherwise
can have serious consequences.
Click on the icon to find out why.

Modern, purpose-built deep-frying equipment have well-adjusted thermostats and controls
to maintain the cooking medium at a safe range and holding temperature.
Don’t use stove top pots filled with fat. They’re dangerous and make it difficult to gauge
the temperature. Overheated fats and oils explode when they reach flash point.
Recent model deep fryers have an area at the bottom of the fat vat that remains cool to
catch any falling food particles. This is called the ‘cool zone’. It prevents food particles
accumulating over the heat elements, burning and then sticking to other foods.
What other equipment is used for deep frying?

Other equipment used for deep frying
• Spiders
• Fine mesh skimmers
• Fryer baskets
• Fine mesh chinois for straining fats
• Absorbent kitchen paper
• Tongs for transporting hot foods to the plate
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Troubleshooting

Outside of food has a burnt Dirty fat used for frying Keep the fat clean by
taste or has burnt particles straining it regularly to
from other fried foods remove crumbs and food
particles.
Food is soggy or oily Incorrect temperature used The temperature of the fat
should be between 175 and
195 °C. This is hot enough
to seal the food without the
fat or oil penetrating and
being absorbed into the
food.
Food is not cooked through Food needs blanching prior Blanch raw foods like
to frying potatoes at 140 to 160 °C
until soft and then finish in
deep fryer at 190 °C.
Food not frying evenly Too much food in the deep Don’t overload the deep
fryer fryer. Too much food
reduces the fat temperature
and causes uneven cooking.
Coating separates from Melting ice crystals have Cook in its frozen state.
frozen crumbed and been absorbed into the food
battered items
Frozen crumbed and Melting ice crystals have Cook in its frozen state.
battered items are soggy been absorbed into the food
when cooked
Dry heat method: Shallow frying (conduction)

Shallow frying is the transfer of heat through conduction to food that’s in a small amount of
hot fat or oil in a pan. It’s a quick and versatile method of cooking used for a wide range of
foods.
Shallow frying includes sautéing, stir-frying, sweating and pan frying.
The principles of shallow frying

Click on the icons to learn shallow frying principles.
Portion sizes
• Use single portions, and quality, tender portions such as chicken breast.
Seasoning
• Season food before shallow frying.
• When dusting food, combine appropriate seasoning into the flour before cooking.
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Sealing in juices
• Make sure the pan and cooking medium is clean and hot before adding food. This
seals the juices and prevents the absorption of fat.
Presentation
• Cook the best side of the food item in the clean oil first. This way, when you turn the
food over halfway through the cooking process, the best side is ready for presentation.
Coating
• Some poultry requires dry or wet coating prior to shallow frying.
• Many of the coatings used to deep-fry food can also be used for shallow frying.
Cooking medium
• The amount of fat or oil used depends on the item being cooked.
• When using butter as the cooking medium, select clarified butter. Buttermilk burns at
low temperatures, causing black spots in the finished product.
• Drain shallow-fried poultry of fats after cooking.
Shallow frying techniques

Click on the tabs to look at the different shallow frying techniques.
Sautéing
The French word ‘sauté’ means ‘to jump’. It refers to tossing small pieces of food over and
over in a frying pan, to seal or brown all sides of the food. Usually a small amount of
butter, oil or a combination of the two is used.
• When sautéing, the pan and cooking medium must be hot enough to prevent the food
from simmering in its own juices.
• Never overload the pan because you’ll lose too much heat.
• Sautéing is usually only part of the preparation of a dish before further cooking by other
methods.
• High heat and speed are essential when sautéing.
• An example of the use of sautéing is sealing turned potatoes in a pan before roasting.
Pan-frying
Pan-frying is similar to sautéing except the temperature is significantly lower, so more fat
is used in a longer cooking time. Unlike sautéing, where the food is continually turned
over, pan-frying involves cooking on one side and then turning it over to finish.
You’ll often use pan-frying as a complete cooking process, rather than in preparation for a
further cooking method.
Stir-frying
Originating in Asia, stir-frying is a form of shallow frying carried out in a round-based pan
called a wok. Maintain a high heat to seal and cook the food in a short amount of time.
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Cut the food into small and uniform sized pieces to ensure even cooking. Use only a small
amount of cooking oil, as it remains in the completed dish and is often part of the
flavouring. Strong aromatic oils like sesame oil or peanut oil are often used.
Stir continuously. Use tender cuts of meat and don’t over-cook vegetables. Keep them
bright and crunchy.
Food can be marinated before cooking to provide additional flavours and tenderise meat.
Note...
Stir-frying is a quick method of cooking enabling you to extract the natural flavours in food.
It’s a healthy and nutritious cooking style as it instantly seals nutrients and requires only a
small quantity of fat or oil.
What poultry is suitable for shallow frying?

Shallow frying is very popular due to the intensity of flavours released. It makes the
outside of the food crisp and coloured and retains the moisture.
You should shallow fry the tender and best quality cuts of poultry, such as supreme of
chicken, duck or escalope of turkey breast. Whereas sautéing and stir-frying are best
reserved for smaller meat cuts, including chicken joints on the bone, diced chicken or
duckling breasts (recipe 144), or to seal tougher cuts in preparation for stewing and
braising.
What type of equipment is used for shallow frying?

Most shallow frying is performed in low-sided frying pans of all different shapes, sizes and
designs. To ensure even cooking, the surface must be flat (except for stir-frying) and have
a heavy base to retain the heat.
Click on the shallow frying equipment to learn more.
Sauteuse (pronounced sor-terze)

A sauteuse is a shallow pan with sloped sides used for sautéing or sweating foods. It’s
deeper than most frying pans but not quite as deep as a pot or a saucepan. It’s usually
made of stainless steel with a copper core plate inside the base to help retain heat.
Sautoir (pronounced sor-twa)

A sautoir is a heavy and wide-based frying pan with shallow, curved sides. This makes it
easier to toss foods as you sauté them. It’s constructed of cast iron, blackened wrought
steel, stainless steel or aluminium.
Wok
A wok is bowl-shaped so you can stir and toss food quickly without spilling. Most woks are
made of lightweight materials so you can lift them easily.
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Flambé pan
As flambé is often performed at the table, flambé pans are more attractive and
constructed of tin-lined copper. They come in a range of shapes, depending on the nature
of the food being flambéed.
Troubleshooting

Outside of food is cooked Temperature too hot. Reduce temperature.
but the inside is not.
Exterior of food is pale, Temperature not hot Increase temperature.
washed out and soggy. enough.
Poultry is dry or tough. Natural juices have Use tongs or a spatula to
escaped. Incorrect tools turn food. A fork punctures
used to turn food. the surface and allows
Cooked for too long. natural juices to escape.
Cook quickly to prevent

drying out and toughening.
Food is not evenly cooked. Food cut into uneven sized Make sure you cut food into
Some pieces are cooked; portions. small and uniform sized
others are not. pieces to ensure even
cooking.
Final dish is oily. Too much oil used. Reduce quantity of oil.
Remember it remains in the
final dish.
Dry heat method: Grilling (radiation/conduction)

Grilling is the transfer of radiated heat to food directed from below or above or both. The
heat source may be gas, electric or charcoal.
Grilling is one of the most widely used methods of cooking, mostly due to its speed and
release of fats. The taste of the food being grilled is often enhanced by the smoke and
flavours imparted from the grill.
The principles of grilling

Click on the icons to find out how to get the best results when grilling.
Portions sizes
Use small cuts of poultry. Larger portions are generally not suitable because they become
charred or burnt on the outside before the inside has a chance to cook.
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Temperature
Preheat the grilling equipment and operate at a high enough temperature to sear or seal
the food at the start. You can reduce the temperature once the food has been sealed.
If there are two grill controls, set one on full heat to seal the food, and the other on a
medium setting to cook the food through.
Preparation
Brush poultry with oil and season prior to grilling to prevent sticking and to minimise
dryness.
Grilling surface
Clean and oil all grilling surfaces to prevent foods from sticking to the surface and burnt
food particles sticking to the food. Take care not to add too much oil, as the grill bars may
flare and catch on fire.
Cooking utensils
Use tongs and flat spatulas to turn food.
What equipment is used for grilling?

There are several forms of grilling, each of which requires different equipment.
Click on the pictures to learn more about grilling styles and equipment.
Bar grilling
Grilling is conducted on an open metal grid or bars over a heat source of gas, or electric
or gas-heated element.
Barbecuing or char-grilling
Barbecuing or char-grilling refers to food that is cooked on grill bars over hot coals, flames
or hot volcanic rock.
Griddling
Griddling is conducted on a solid cooking surface like a flat top grill plate, with or without a
small amount of oil to prevent sticking.
Salamander or broiler
These terms are used for grilling equipment where the radiant heat source is situated
above the food being cooked.
French grill
A French grill is a portable grooved or corrugated solid top designed for use over stove
top gas jets. These grills produce less smoke and require less oil during cooking. The
grooved surface produces an attractive trellis-like grill mark on the surface of the food.
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Gratinating
Gratinating refers to food that has been sprinkled with breadcrumbs or cheese and glazed
or browned under the salamander or in a hot oven. Dishes used for this purpose are
called ‘au gratin’ dishes and are usually made from glazed ceramic.
What poultry is suitable for grilling?

Click on the icon to find out the types of poultry suitable for grilling.
 All tender cuts and portions of poultry
 Spatchcock
 Chicken mignons
 Chicken wings (recipe 138)
 Medallions of turkey
 Chicken breast
 Skewered poultry meat (recipe 137).
Troubleshooting

Food sticks to the grilling Surface is not clean or oiled. Clean and oil the surface.
surface. Food is not coated.
Coat and season food prior
to cooking to prevent
sticking.
Poultry is dry. Overcooking or puncturing Use tongs and flat spatulas.
poultry when turning. Forks puncture the surface
and allow the juices to
escape.
Pay attention to cooking

times.
Coat foods or brush with oil

to minimise dryness.
Poultry meat is tough. Poor meat quality or choice Use tender cuts of poultry
of poultry used for grilling. that are of top quality.
Dry heat method: Roasting (oven: convection/conduction,

spit: radiation/conduction)
Roasting is the transfer of heat to food that is enclosed in an oven or rotated on a spit. In
both cases, you use fat as a basting agent.
Roasted food is an important part of the diet in most cultures around the world.
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The principles of roasting

Click on the tabs to learn about the principles of roasting poultry.
Sealing in the juices

Start roasting in a hot oven, (220 °C) or over hot coals to seal in the juices. Once the
sealing process is complete, reduce the heat. You can seal the meat on a grill or in a hot
pan prior to roasting.
Drain well before serving.
Meat quality and preparation

All poultry meat must be high quality (tender), otherwise they become tough and chewy
when roasting. If the meat contains a layer of fat, cook with the fat side facing up. As the
fat melts, it further bastes the roast. This also helps retain the moisture levels in the meat.
Trim excess fat and sinew from meat before roasting.
Poultry roasted on the bone requires a longer cooking time because the bone acts as a
conductor of heat.
Trivet
Raise all poultry off the bottom of the roasting dish to prevent the lower part of the meat
from shallow frying. You can do this by placing the poultry on a raised roasting rack or by
sitting the poultry on a mirepoix of vegetables and bones. This is called a ‘trivet’. The
mirepoix and bones add flavour and colour to the sauce made from the pan juices.
Seasoning
Season all foods for roasting with pepper, salt, herbs and spices prior to sealing. Baste
them periodically throughout the roasting period by pouring the pan juices back over the
food. This keeps them moist and assists with the browning process.
Trussing
Truss whole birds such as chicken and duck prior to roasting.
Larding and barding

Lard or bard lean poultry to add moisture.
Cooking
Don’t crowd food in the roasting dish. Good spacing allows the hot air to circulate and
enables even cooking and colouring. Roasted food must be cooked uncovered during the
cooking process to stop it steaming.
Temperature probes
Modern convection ovens are fitted with meat thermometers or probes. You can insert
these into the poultry meat to determine the exact temperature in the centre of the meat,
which indicates the degree of doneness.
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Resting meat
Rest roasted meats for 10 to 15 minutes prior to carving. This allows hot juices to settle
and evenly disperse throughout the meat.
What is spit roasting?

Spit roasting is a little more difficult than oven roasting because temperature control is not
as accurate, especially over an open fire or hot coals. Modern rotisseries are a form of
roasting on a spit. Although this style removes the problem of temperature control, the
flavour is not quite as good.
Take care when basting food on a spit. The flame may flare as the dripping juices fall onto
the coals or electric element.
What equipment is used for roasting?

Click on the pictures to identify the tools and equipment needed for roasting.
 Roasting pans and racks
 Meat thermometer or probe
 Ladle and spoons for basting
 Carving knives, meat fork and chopping board
 Oven or spit
What poultry is suited to roasting?

That depends on what type of roasting you have planned!
If oven roasting, then whole birds such as chicken (recipe 134), duck and turkey as well
as tender game birds such as chicken, capon, duck, turkey and guinea fowl can be used.
But if you’re going to be spit roasting then suitable birds are limited to whole birds such as
chicken, duck, turkey and goose.
Troubleshooting

Poultry meat is dry when Overcooked Pay attention to cooking
cooked Poultry not basted or times and remember to
cooked correctly allow for resting time.
Lard or bard to add

moisture.
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Baste during cooking

process.
Roast poultry containing a

layer of fat with the fat side
up.
Poultry loses its shape when Type of poultry cooked Truss whole birds prior to
roasted needs trussing to hold its roasting.
shape
Dry heat method: Poêling/pot roasting

(conduction/convection)
Poêling or pot roasting is the transfer of heat to food enclosed in a container with butter
and cooked in the oven. The lid is removed for the last part of the process to allow the
food to brown.
The butter adds a unique flavour and moisture to the poultry and the lid assists to contain
the steam.
Poêling/pot roasting is a more gentle form of roasting because the food is not subjected to
direct heat for a long period. This makes it more suited to delicate meats, whole young
chicken, goose and duck.
The principles of poêling/pot roasting

Click on the pictures to learn about the principles of poêling/pot roasting.
Quality
All poultry meat for poêling/pot roasting must be high quality and tender.
Cooking vessel
The size of the pot should be in proportion to the size of the meat. This prevents burning
and helps retain natural flavours of all ingredients. Place a tight-fitting lid over the
container for the initial two-thirds of the cooking process. Remove the lid towards the end
of cooking to brown the meat.
Trivet
Sit the poultry on a mirepoix trivet. For stronger flavours, include bacon trimmings, garlic
and fresh herbs. You can use the vegetables, herbs, juices and sediment to make an
accompanying sauce.
Cooking medium
Butter is the only liquid or fat added for this method. Ensure you use enough for basting.
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Temperature
The oven temperature should be around 180 °C. The cooking time is longer than in oven
roasting due to the insulation provided by the covered cooking vessel.
What type of equipment is used for poêling/pot roasting?

Click on the pictures to find out.
 Oven
 Pots and pans with tight- fitting lids
 Meat probe or thermometer
What poultry is suited to poêling/pot roasting?

The types of poultry suitable can be divided into two groups.
• Delicate poultry meats

• Whole young chicken, goose and duck
What is the correct temperature for cooking poultry?

When cooking poultry, it’s important to cook the meat through to destroy harmful bacteria
(such as salmonella) that are commonly present. If you’re using an electronic meat probe,
ensure that the internal temperature reaches at least 74 °C to make it safe for human
consumption.
Click on the checkboxes for some more tips on how to correctly cook poultry.
 Test the centre of the meat when using a thermometer.
 Ensure that solid pieces of poultry (such as roast chicken) are cooked thoroughly
and that juices run clear. There should be no pink or red colouring in the meat or
juice.
 Always test the thickest part of the meat.
 The legs of whole birds such as turkey should move easily when cooked.
Preparing accompaniments
Accompaniments are additions to the main ingredients used to make up the dish.

Although this unit’s primary purpose is to teach you how to cook poultry, many recipes
also require you to know how to prepare and cook poultry accompaniments. Roast turkey,
for example, isn’t the same without a side of roast vegetables, cranberries and stuffing.
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Chances are high you already know which accompaniments are best suited to different
dishes. Test your culinary experience on the next screen.
What are some common poultry accompaniments?

Common poultry accompaniments
• Side of vegetables or salads
• Chips
• Cranberries (usually served with turkey meat)
• Stuffing
• Fruit compotes
• Noodles
• Dumplings
• Nuts
• Rice
• Glazed vegetables
• Crispy gaufrette potatoes
• Pappadams, chutney, naan bread and raita (usually served with curries)
Adding marinade
Marinating is the process of immersing cleaned and trimmed meat into a cooked or
uncooked cold liquid.
Click on the pictures to learn about marinating.
The function
Poultry meat is sometimes marinated before cooking, especially species that are more
athletic in nature. The constant use of muscles makes some parts of the carcass (mainly
the legs) tough and they require tenderising before cooking. Marinating helps with this.
Poultry may also be marinated to provide additional flavour.
The purpose
The purpose of marinating is to:
• Tenderise or break down the meat tissue to make it more palatable.

• Preserve the meat for a longer storage life.
• Impart flavour from the liquid into the meat.
The ingredients
The ingredients used and the length of time marinated depends on the type and nature of
the meat. Tender meat cuts such as chicken breasts may only require a couple of hours in
the marinade while tougher cuts may need to be marinated for several days.
To get the most from your marinade, use stainless steel or glass containers. Mix all the
marinade ingredients together, steep the meat into the marinade, cover with a plastic film
wrap, and refrigerate.
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The makeup
A marinade may contain herbs, spices, or other flavouring agents like onion, garlic, and
chilli.
Common liquid bases used for marinating poultry are red and white wine, soy sauce,
sherry, vinegar, and fruit juice. The acid in the liquid helps to break down the fibres of the
meat, making it more tender.
Note...
Remember to refer to the recipe for marinade ingredients, quantities and length of
marinating time required.
What food quality checks do you perform?

Performing quality checks throughout the cooking process allows you to make any
necessary adjustments before the dish reaches the customer.
Click on the tabs and learn what to look out for.
Consistency
• Is your dish the consistency your customers expect?
Check that the meat is tender and not tough. Check accompanying sauces are not too
thick or thin.
• Are your dishes consistent across all the quality points?
Follow standard recipes so they appear, smell, and taste the same when they reach your
customers.
Taste
• Does the recipe produce a tasty result? Correctly season dishes according to standard
recipes.
• What feedback have you received from your customers about the dish? Flavours can
vary from mild, subtle flavours right through to bold, rich flavours depending on the type
of poultry and any sauces, marinades, herbs and spices used during the cooking
process.
• Is it lacking in flavour or are there overpowering flavours making it unpleasant to taste?
Regularly taste your dish throughout the cooking process to make sure it’s not too
bitter, salty, spicy, sour, sweet or umami? Adjust the recipe if needed.
Aroma
• Does it smell appropriate to the type of poultry dish prepared?
• Does it have a pleasant and delicious aroma? Check that the aroma is fresh, vibrant,
and pleasant.
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Texture
• Is the texture appropriate for the type of dish? What sensations are you trying to
create? They could be clean, creamy, crispy, crunchy, fibrous, moist, light and fluffy (a
mousse), rich, slippery, smooth or velvety.
• Deep-fried poultry, for example, should be crisp when you bite into the exterior coating.
Roasted poultry should be moist not dry and curried poultry smooth and creamy.
Temperature
• What temperature should the dish be? Some poultry dishes are hot; others are served
cold.
• Have you heated the dish throughout? Check that it has a consistent temperature with
no hot or cold spots.
You’ll learn more about correct temperatures for holding and storing poultry dishes in
section 5.
In a nutshell
Foods that taste umami are made from fermented beans, grains, fish, prawns and
seafood or other ingredients such as yeast extract (like in Australia’s most popular umami
tasting food, vegemite!).
Umami is a pleasant, savoury taste found in cured meats, mushrooms, fish sauce, soy
sauce, Worcestershire sauce, tomato sauce, and aged cheeses.
What if something goes wrong?

It’s important you identify when something doesn’t look, feel, smell or taste right, and take
action necessary to save your dish from disaster.

Sometimes it’s necessary to start the dish again from scratch. If this happens, make sure
you know why it didn’t work out the first time. Learn from your mistakes; don’t repeat
them!
We’ve looked at many situations that could potentially go wrong throughout the cooking
process. Do you remember the troubleshooting tips for the different methods of cookery?
On the next screen you’ll be faced with three problems. See if you can take the right steps
to avoid these problems occurring in the future.
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Can you make adjustments?

Only make adjustments to dishes or recipes if you have the authority to do so. Varying
cooking times, ingredients or temperatures of dishes you’re not responsible for is likely to
create conflict and chaos in the kitchen. If something doesn’t look, feel or smell right,
inform the head chef before taking action.
End of section
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Section 5:
Present poultry dishes
• How to portion and serve poultry.

• How to carve poultry.
• How to add sauces and garnishes.
• How to evaluate dishes and adjust presentation.
• How to clean your work area and dispose of or store products.
STAGE 6: PRESENT THE DISH

A professional cook understands the importance of visual presentation and knows how to
impress the customer before they have taken their first bite.
Click on the icon to see the steps for serving and presenting in a professional
manner.
 Portioning and serving
 Carving
 Adding sauces
 Adding garnishes
 Evaluating presentation
What about following the recipe and establishment

standards?
The recipe and establishment standards
Establishments have set standards for the way each menu item is presented to
customers. This ensures that every customer receives the same portion size as others
who order the same dish, and that each plated menu item looks the same.
Some establishments keep photos of finished menu items on display for staff to refer to
when finishing dishes. This ensures consistency from one employee to the next.
Portioning and serving

We know that portion control is an important part of culinary balance, but how do we
select and control portion sizes?
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Click on the icons to find out.
Selecting portion sizes

Portion sizes are often selected according to the following.
• Number of courses to be served (two, three or four courses)

• Type of customer
• Menu prices (the amount charged per head)
• Size and design of crockery
Controlling portion sizes

• Train staff in portion control and correct carving techniques.
• Buy pre-portioned foods that have been cut to certain specifications, for example, size
14 chicken breasts.
• Use suitable utensils and measures to serve food (such as 200 ml ladles for serving
soup or 50 ml ladles for serving sauces).
• Use suitable equipment to measure food (such as scales for weighing certain poultry
dishes).
Following the recipe

• Follow the recipe for the recommended serving size. This ensures that your recipe
produces the right number of serves without an odd size or amount left over.
Do portion sizes differ?

While most enterprises use the same menu and portion sizes throughout all service
periods of the day, it’s not uncommon for some enterprises to vary portion sizes to match
the meal period or even menu type.
An inner city restaurant, for example, might offer the same chicken curry on their lunch
and dinner menus but provide 200 ml portions at lunchtime and 250 ml at dinner time.
The type of menu can also affect portion sizes. Some venues offer a choice of à la carte
or table d’hote. The portion sizes for the more expensive à la carte style will typically be
about 30 per cent larger than the table d’hote equivalent.
Other venues use the faster table d’hote style for lunch service and the à la carte style for
dinner.

In the interests of customer’s health, don’t pile plates with lots of deep-fried or fatty foods.
Use small portions when serving foods high in saturated fat.
Also consider the overall portion size of the dish. This minimises wastage, and helps
consumers maintain a healthy and balanced intake of calories.
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Carving
Carving is the process of cutting and slicing cooked meat into neat servable portions.
Poultry that needs carving includes roasted, poêled/pot roasted, or braised whole birds or
large pieces (such as goose and turkey breasts).
The tools and equipment required are a carving knife, a carving fork and a cutting board
Note...
To carve correctly and minimise wastage, you need to know the bone structure of birds.
This was discussed in section 1 of this unit.
How to rest cooked birds before carving

Carving as soon as the meat has finished cooking allows the meat’s natural juices to seep
out, losing flavour and moisture. To avoid this happening, rest roasted, poêled or braised
birds after the cooking process and before carving. This allows the natural juices to cool
slightly, settle, and evenly disperse within the meat.
Click on the steps and learn how to rest cooked birds before carving.
Step 1
Cook the meat a little less than required to allow for carry-over cooking.
Carry-over cooking occurs when the outside of the meat is much hotter than the inside.
This causes heat to continue being conducted towards the centre, thus continuing the
cooking process.
In the case of poultry, cook the meat to the medium–well done stage to kill harmful
bacteria often found in the meat.
Step 2
Place the cooked meat onto a pre-heated tray and cover it with a clean damp kitchen cloth
or aluminium foil.
Then place the tray in a warm position for 15–25 minutes (the time may be shortened for
smaller pieces such as whole quail).
Ideal positions are on top of a warm bain-marie or in a warm oven with the door left open.
Step 3
When the meat has rested and the juices have settled, it is ready to be carved without
excessive moisture and flavour loss.
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Carving techniques
Carving techniques differ depending on the size and type of meat. Whole braised duck, for
example, is cut using a different technique to roast turkey. Even though both meats are
still on the bone, the size, bone structure, and muscle configuration are somewhat
different.
Click on the birds to find out about the different types of carving.
 Small birds like quail are usually left whole for service.
 Cutting and portioning small to medium sized birds, such as chicken, into
serviceable pieces.
 Cutting the breasts and legs of large birds such as whole goose, into evenly shaped
slices.
 Slicing boned-out poultry into neat even slices. Examples include turkey breasts and
chicken galantine (glossary)
In a nutshell
Correct carving techniques are essential for effective and consistent portion control and to
minimise wastage.
How do you carve medium sized birds?

Click on the steps to find out how to carve medium sized birds.
Step 1
• Lay the cooked and rested bird on its back on a clean cutting board.
Step 2
• Cut between the legs and the body and through the hip joint to remove the legs.
• Cut each leg through the middle leg joint to separate the thigh from the drumstick.
• Using the heel of the knife, chop off the knuckle at the end of the drumstick.
Step 3
• Carve along the middle of the breast down to the wing joint.
• Cut through the joint and pull each wing portion away.
Step 4
• Cut the remainder of the breast meat away from the carcass by following the breast
bone.
• Cut the long piece of breast meat into two, even sized pieces.
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How do you carve a large boneless cut of poultry?

Watch the video to see how to carve a large boneless cut of poultry.
 Place the cooked meat with the fat layer or skin (if any) facing up on a suitable
cutting board and secure it in place using a carving fork or a pair of tongs.
 Carve the meat vertically across the grain using a slicing motion. This will help to
give even slices without tearing the meat.
 Most boneless cuts are carved as thin as practicable while retaining the shape of
the slice, although cooked breast meat is sometimes cut into thicker slices.
 As the meat is carved, allow it to fall from the knife naturally onto the cutting board.
 The meat can then be arranged into neat portions for service.
Carving principles
Although there is no single method suited to carve all birds, there are some general
principles that you should follow.
Click on the dot points to find out what they are.

 Cook the meat a little less than required to allow for carry-over cooking.
 Rest the meat in a warm place while covered for 15 to 25 minutes before carving.
 Always use a clean cutting board and a sharp, long-bladed carving knife.
 Carve the meat across the grain to ensure tenderness. If you carve parallel to the
grain, the meat will be stringy and chewy.
 Slice using the full length of the blade. Don’t apply too much downward pressure.
Let the blade do the work so the meat won’t tear.
 Slice the meat as thin as you can while retaining the shape of the slice.
 Sliced meat tends to cool very quickly. Lay the slices on a tray under a salamander
(glossary) to ensure they are hot when served.
 Avoid wastage by using correct cutting techniques and carving close to the bone.
 Don’t throw out the bones or off-cuts! Minimise waste and use the carcass for
making soups or stock.
What sauce goes best?

Think about the different poultry dishes you’ve eaten in the past. What type of sauce came
with the dish? Was the sauce part of the dish or served on the side?
You have 30 seconds to see how many different sauces you can think of that are suitable
for different types of poultry.
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How many different sauces can you think of for each type of poultry?
• Chicken
• Turkey
• Duck
How many did you think of? There are no right or wrong answers, just an endless list of
possibilities!
Adding sauces
You can choose from three styles of sauces depending on whether you want the sauce to
blend with, enhance or dominate the flavour of the meat.
Click on the tabs to learn about some common sauce styles.
Blend with
Simple mild-flavoured sauces add colour and moisture to the dish but at the same time
blend with or take a ‘back seat’ to the flavour of the meat.
Enhance
Many fruity and herb-based sauces complement and enhance the flavour of the meat.
Dominate
Spicy or pungent flavoured sauces such as those found in curries, tandoori, and chilli
dishes dominate the flavour of the dish.
What are some types of sauce bases?

Types of sauce bases
While stock is the most common base used in the preparation of sauces for poultry, many
other bases can be used. Here are some examples.
• Fruit purée or juice

• Vegetable purée
• Red or white wine
• Milk (béchamel)
• Cream
• Honey
• Soy sauce
• Marinade used to marinate the meat.
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Choosing a suitable sauce

Most sauces used for poultry are based on stock, such as velouté, demi-glace (glossary),
and jus lié (pronounced joo-lee-yay) (glossary). You make the stock from the bones and
trimmings of the bird or other suitable animals, then thicken with a starch-based thickening
agent or reduce until a light glaze consistency is achieved.
Stock-based sauces usually have other ingredients added to produce suitable derivative
sauces. This may be fruit juice/purée/jellies, precision cut vegetables, herbs and spices,
and/or alcohol. The choice depends on the desired flavour accent required to complement
the flavour of the meat.
Birds with a high fat content, like duck and goose, for example, are often served with an
acidic sauce to counteract the fat and to help with digestion.
Some common sauces served with poultry include mornay, tomato, honey mustard,
cranberry and white, just to name a few.
Are there specific sauces for roasted poultry?

Roasts are often complemented by a sauce to enhance the flavour and make the meat
easier to digest. The best sauce for roast meat is made from the sediment and residue
from the roasting dish.
For best results, drain the pan of all fat and then deglaze with wine or brown stock. To
concentrate the flavour, reduce and strain. This is called a ‘jus de rôti’ meaning ‘juices
from the roast’. If the jus is thickened, it’s called ‘jus-lié’ which means ‘a thickened juice’.
Adding garnishes
Garnishes are used to decorate the main item being served. You can use them to
enhance the colour, flavour, texture and overall presentation of the meal.
Like sauces, there are an infinite number of ingredients you can use.
Click on the icon to see some examples.

 Delicately carved fruit or vegetable
 Sliced vegetables
 Deep fried noodles or vegetable slices
 Sprig of rosemary, parsley or other herbs
 Chopped or toasted nuts
Note...
Standard recipes tell you how to finish the presentation of a dish and the type of garnish to
use. Make sure you follow the recipe’s instructions so that each menu item is presented
consistently from one employee to the next.
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Evaluate presentation
There are a few important factors that affect how poultry dishes are served and presented.
Click on the tabs to find out what they are.
The type of establishment and customer expectations

In most cases, customers’ expectations are directly related to the prices charged on the
menu. For example, customers expect a higher standard of presentation and service at a
five star hotel or fine dining restaurant than they would at a casual dining café or bistro.
Cuisine style
Traditional/classical French cuisine has a very defined plating style, while
modern/contemporary cuisine is far less structured, being left to the creativity of the chef.
Likewise, the cultural style or influence of the food (Malay, Japanese, Italian) determines
presentation style. You wouldn’t serve roast goose with juniper berry glaze in a lacquered
Japanese bowl along with wooden chopsticks!
Service style
At a bistro, the waiter serves the meal on a plate prepared in the kitchen. At a fine dining à
la carte restaurant, the waiter may present the dish to the customer on a silver platter,
before carving the bird and portioning it onto plates at the table. At a buffet restaurant,
customers help themselves from the hot and cold dishes presented on the buffet table.
Characteristics of the dish

The size, cut, and cooking method used to prepare the dish also determine how it should
be presented. Small birds are usually presented whole. Larger birds are portioned before
cooking or cooked whole and then carved.
In keeping with modern styles, cooked boneless breasts are often sliced at an acute angle
and presented either fanned or stacked on the plate.
Note...
Position food for practicality of consumption. The customer should not have to spin their
plate in circles to try and eat their meal, nor spill sauces or knock accompaniments off the
side of their plate because it is overcrowded or awkward to eat.
Poultry presentation principles

Visually check the presentation of every plated meal before it’s served to the customer.
Click on the pictures and learn what to look out for.
Service dishes
• Check that all dishes, plates, platters, trays and bowls are spotlessly clean and free
from any chips, cracks or stains.
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• Check that service dishes and platterware (flats) match and complement each other.
• Ensure dishes are an appropriate size for the food being displayed .If they’re too large,
the dish being presented gets lost; too small and it looks overcrowded.
• Check that service equipment such as tongs and spoons are clean, suitable and well
maintained.
• Wipe any drips or spills from the rim of plates and bowls with a clean damp cloth.
Temperature
All poultry dishes should be held and served at appropriate temperatures.
The Australian New Zealand Food Standards Code stipulates the following requirements.
• Hot dishes should be held and served over 60 °C.

• Cold dishes should be held and served below 5 °C.
Apart from the unpleasantness of eating warm, rather than hot soup, or warm rather than
chilled salads, food held at between 5 and 60 °C are at a high risk of developing bacterial
contamination and may result in food poisoning.
Colours, shapes and textures

It’s often how the colours, shapes and textures are put together that first captures the
customer’s attention.
As with plate presentation, several contrasting colours, shapes and textures provide the
best impact. Let’s look at how to achieve this in more detail on the next screen.
Getting the balance right

Click on the tabs and learn how to adjust presentation to maximise eye appeal.
Balance of colour and shape

Two or three contrasting colours and shapes on a plate provide a higher standard of
presentation than just one.
Try to picture in your mind a plate with steamed chicken in a white wine sauce
accompanied by cauliflower, parsnips and boiled potatoes. A bit bland isn’t it?
Always try to select sauces, garnishes and accompaniments that add colour and interest.
Consider the placement of each food item when plating meals; don’t place items of similar
colour or shape together where possible.
Balance of texture
Texture is the firmness, hardness, softness, flexibility, density or consistency of the food.
The textures of food items are not so much a visual consideration but are important to the
customer’s overall enjoyment of the meal.
It’s important to have a variety of textures on a plate. Too much stewed poultry, for
example, can be as boring and unappetising as a plate on its own. It’s better enhanced
with a side of crusty bread or a bowl of steamed rice.
2016 Edition
Vary the textures of ingredients and arrange them on the plate so that similar textured
foods are not placed side by side.
Balance of flavour
Flavour is another invisible factor that is obviously vital to the palate. Make sure that you
avoid over-using one particular flavour.
Where possible, mix complementary or contrasting flavours to provide variety.
Balance of nutrition
These days, nutritional balance is an important requirement when serving dishes to
customers. Avoid serving too much food from the same food group in the one dish, and
ensure that your menu has a variety of choices that allow customers to choose a dish that
best suits their nutritional needs and preferences.
Some establishments have indicators to help customers select dishes that are
‘vegetarian’, ‘gluten-free’, ‘egg-free’, ‘low in fat’, ‘high in protein’ and ‘low GI’ (glossary).
The fact is more and more people are aware of the need to eat a balanced diet and are
looking for nutritional benefits when deciding which dish to order off a menu.
It’s important that you are aware of the nutritional benefits of a range of food types so that
you can cook and recommend appropriate dishes, accompaniments and alternatives to
your customers.
What if the presentation doesn’t look right?

If the presentation doesn’t look right, fix it! You have the chance to make adjustments to
the dish before it is presented to the customer.
Click on the icon to learn what might need adjusting.
Checks Adjustments
Sauces Are the correct sauces and Check the standard recipe and
accompaniments being served? change if necessary.
Garnish Is it the correct garnish? Is it Check the standard recipe and
visually appealing? Is it the change if necessary. Change the
correct size? Is it fresh? garnish if it’s incorrect, too big or
not fresh. Relocate if the
placement is inappropriate.
Drips and spills Is the serviceware free of drips Carefully wipe clean with a clean,
and spills? lint-free cloth.
Visual appeal Check the colour, balance and Adjust the ingredients if
contrast. Does one colour or necessary. Add more colour if
ingredient dominate? Does it look necessary with a bright garnish.
fresh and inviting?
Serviceware Is the serviceware clean and the Replate if necessary.
correct size? Does the item look
crowded or lost on the plate?
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Checks Adjustments
Service Can the waiter easily and safely Reconsider how you want to
carry the serviceware and food present the food so it is safer and
contained on it? Is it unbalanced, more secure for staff and
too heavy, or is food, sauce customers.
containers or decorative items
slipping on the plate? Is there too
much food on the platter?
Consumption Can the customer easily Replate if necessary.
consume the item in that format?
Is the serviceware appropriate
and the food accessible?
What if I’m not serving the food straight away?

If you’re not serving the food immediately after preparation, store it in appropriate
environmental conditions according to your storage and food safety procedures.
Click on the pictures to find out what to do.
Temperature
• Between 5 °C and 60 °C, the ‘danger zone’, bacteria divide, multiply, and grow at a
rapid rate.
• Keep food either hot (above 60 °C) or cold (below 5 °C). Food should not be in the
danger zone for more than two hours.
• Store raw, prepared chicken at 3 °C or below on a lower shelf of the refrigerator to
reduce the risk of cross contamination.
Cover it up
• All prepared items and left over foods should be either securely covered or placed in
sealed food grade containers.
• Label all stored dishes with the date of storage and type of dish.
• Food which is already plated, such as cold platters or bowls of salad, should be
covered with cling film to protect them from damage and contamination.
Environmental conditions
• There must be adequate ventilation in the refrigerator to ensure even circulation of cold
air.
• Leave some space in display cabinets and hot holding trays. If you overload them, the
dishes will not remain at the correct temperature.
• Humidity in the refrigerator should be relatively low, as high levels of moisture cause
some foods to become soft and other prepared foods to lose texture and flavour.
• Food should not be stored in bright natural sunlight or harsh artificial lighting.
Keep it separate
• Raw food must always be kept separate from ready-to-eat food to prevent bacteria
from raw food contaminating food which will be eaten without further cooking.
• Freshly prepared poultry dishes should not be mixed in with older dishes. Thoroughly
remove any old food before adding new!
2016 Edition
Note...
You can revise the ideal storage conditions for various food types in section 3 of this unit.
What is a food by-product?

The food that is leftover during and after the production of a dish.
Click on the questions to find out their answers.
Why is it important to store and use by-products?

By storing and then using any food by-products in other recipes you can minimise waste
and reduce a kitchen’s costs. For example, poultry meat and bone off-cuts can be used
when making stocks and sauces.
How do you store reusable by-products?

The same as you store any other similar type of food item. As the by-products will be used
in other food preparation processes and recipes, the same food safety standards apply.
Let’s look at what some of these are next.
Store or dispose of surplus food or by-products

Procedures for how to correctly store and dispose of a wide variety of different types of
food is covered in food handling, stock control and maintaining perishable items units.
Let’s look at how to apply some of the basic principles of food storage and disposal
outlined in those resources.
Click on Andy so he can learn more about the storage or disposal of food.
‘What do I store and when?’

• Raw and cooked ingredients and prepared food once they are no longer needed for
preparation, production or service.
• Reusable by-products as soon as the preparation task is completed.
• Surplus dishes and ingredients as soon as service is finished.
‘What can I store?’

• Raw, partially or fully prepared poultry ingredients and dishes must be refrigerated or
frozen if they are going to be used at a later time.
• Freshly cooked ingredients and dishes can be stored for use at a later time.
• Thawed frozen foods (for example, chicken schnitzels) can be refrigerated for later
use.
‘What can’t be stored for later use?’

• Food that has been held between 5 and 60 ºC for longer than four hours; for example,
food held on stovetops, ovens or in displays (e.g., on a buffet).
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• Any cooked food that has been reheated such as chicken pasta or turkey patties.
• Some poultry dishes, such as pan- or deep fried items, do not maintain quality when
hot-held and are usually disposed of at the end of service.
• Any by-products from food preparation tasks that might be contaminated, such as off-
cuts from unwashed vegetables.
‘How should it be stored?’

• Any menu item that has been prepared or displayed in a container must be transferred
to a clean container for storage. For example, chicken stir-fry displayed in a bain-marie
container, should all be placed into clean containers.
• All food should be securely covered with cling wrap or aluminium foil, or placed in a
lidded, sealed container. This prevents cross-contamination between different foods in
the storage area.
‘Should it be labelled?’
• Any food placed in storage containers at the end of service should have a date label
clearly placed on the outside of the container. This is especially important for cooked
rice as it has a short shelf life.
• The label may also name the contents of the container and who stored it. This helps
other staff to rotate stock correctly and decide if the food is safe to use if it has been
stored for a period of time.
‘Why are good storage techniques important?’

Poultry products and poultry-based dishes are highly perishable foods. Correct storage is
vital to maintain quality, freshness and safety of the ingredients and prepared dishes.
Removing and storing all food from preparation and service areas also reduces the risk of
a pest invasion.
‘How do you dispose of food?’

Always separate food waste from edible foods to avoid cross-contamination. Place any
food to be disposed of in a lined garbage bin. When your shift ends or the bin gets full,
carefully remove the liner and contents. Place it in a sealed external waste storage
container to keep pests out (and odours in!).
‘How can I reduce food waste?’

Disposing of food waste has a detrimental impact on the environment. Try to reuse or
recycle off-cuts whenever possible. Only prepare enough ingredients and dishes to meet
anticipated demand to reduce the amount of surplus food. Ask your manager about
donating surplus food to charities such as SecondBite.
Clean and tidy your work area

If you have followed the policy of cleaning as you go, you may not need to complete as
many cleaning tasks in your work area. Some tasks cannot be completed until the service
period is over, all food production is completed, and the kitchen is ready to be closed.
Click on the icon learn more.
2016 Edition
Common tasks
• Clean and sanitise all surfaces such as bench tops and shelves.
• Clean and sanitise equipment and containers.
• Put away cleaned equipment.
• Place dirty linen, such as tea towels and cleaning cloths, in the linen bag.
• Empty and wash the rubbish bins.
• Sweep and mop floors.
Clean as you go
To make cleaning quicker and easier at the end of the shift, try to clean as many items as
possible during preparation time. Clean your own equipment or transfer them to the dish
wash area when you have finished using them. Many items of equipment, such as pots
and service utensils, can be put through the dishwasher.
Cleaning schedule
A cleaning schedule allocates tasks to specific people or job roles. It can also describe
how to complete a task and when it should be done. This helps to ensure cleaning tasks
are not duplicated or missed. Look for a cleaning schedule that lists tasks to be completed
in your work area. It may be on the wall near the wash-up area or in a procedures manual.
Manual cleaning technique

1. Pre-clean: scrape, wipe or sweep away food scraps and rinse with water.
2. Wash: use hot water and detergent to remove any grease and dirt. Soak if needed.
3. Rinse: rinse off any loose dirt or detergent foam.
4. Sanitise: use a sanitiser to kill any remaining bacteria.
5. Final rinse: wash off sanitiser.
6. Dry: allow to air dry.
Safety
Follow your workplace health and safety procedures when cleaning and tiding work areas.
Take care when dismantling and cleaning bladed equipment such as mechanical slicers
and vegetable peelers, and handling hot cooking and display containers and equipment.
End of section
Click to the next screen to read the unit summary.
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Summary
Poultry is versatile in how it can be prepared, cooked and served.
Unless you work in a specialty vegetarian or seafood restaurant, chances are high that
poultry is on the menu. Your customers look for it and expect it because of its great taste,
versatility, nutritional quality and affordability.
Chicken nuggets, chicken stir-fry, Asian honey goose, tandoori masala, parmigiana, BBQ
wings, roast turkey or duck à l’orange, whatever your culinary preference, you’re sure to
find a range of exciting options with poultry.
2016 Edition
GLOSSARY
Glossary
Word Meaning
Ballotine A boned and stuffed leg of poultry. Usually cooked by braising or
roasting.
Blanquette A white stew of chicken with a rich velvet sauce made from the stock
from the meat.
Demi-glace A brown sauce made from ½ espagnole and ½ beef stock.
Freezer burn Discolouration and drying on the surface of protein foods when they
have not been correctly covered during freezing.
Fricassee A white stew made from chicken where the meat is cooked in the
thickened sauce. The meat is usually fried before stewing.
Galantine Cold buffet dish made from a boned-out bird that is then filled with a
farce (stuffing), shaped, trussed and usually cooked by poaching or
steaming.
GI Glycaemic (Pronounced ‘gly-see-mic’) Index: A measure of how quickly
the sugar contained in food is absorbed into the bloodstream.
Jus lié A thickened gravy made from rich brown stock and pan juices.
Poêling Pronounced ‘pwah-ling’. Transfer of heat to food enclosed in a

container with butter and cooked in the oven. The process is similar to
oven roasting. The main difference is the use of butter and a pot fitted
with a lid for two-thirds of the process.
Salamander Overhead grill.
Sauté Sauté means to shallow fry; to cook and colour foods over high heat
while stirring or moving the food constantly. Smaller cuts or portions of
poultry are often sealed and browned or cooked using this method.
Spider A large wire mesh spoon used to remove food when deep frying.
Stuffing Stuffing includes mixtures made from varieties or combinations of

ingredients, including finely ground meat, offal (such as sweetbreads),
vegetables, mushrooms, dried fruit, breadcrumbs, and herbs. The
ingredients used in a stuffing are very finely cut or puréed and then
bound with eggs, egg whites, cream, breadcrumbs, or other binding
agents.
Trim Trimming is the process of cutting out smaller bones, sinew, gristle, fat
and skin.
Velouté A rich white sauce made from veal, chicken, or fish stock thickened with
flour and butter.
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Learner guide

Prepare poultry dishes

Version number 2.0

Section 1: Select ingredients ......................................................................... 3

Section 2: Select, prepare and use equipment ............................................ 19

Section 3: Portion and prepare ingredients .................................................. 29

Section 4: Cook poultry dishes..................................................................... 47

Section 5: Present poultry dishes................................................................. 71

Please note the following condition

© 2016 Didasko Digital. All Rights Reserved.

Let’s look at what you will learn on completion of this unit.

Section 1: Select ingredients

• How to determine food production requirements.

 ‘Where’s the grater? Has anyone got the grater?’

What’s the result of all this confusion?

What is ‘Mise en place’?

Click on the dot points to identify the mise en place tasks.

A systematic approach to cooking

Click on the pictures to see what they are.

We will look at each of these stages in detail throughout this unit.

How should Jamie get started?

You have 30 seconds to think of the answer.

Click start to begin.

STAGE 1: CONFIRM FOOD PRODUCTION

Click on the checkboxes to see the type of information specified.

Taking a systematic approach

• Confirm the tools, utensils and equipment required.

Why are self management skills important?

• Make a list of tasks you need to complete.

Name of the dish

Number and size of

Who uses standard recipes?

Standard recipes ensure two things.

• Customers get the same dish every time they order.

Standard recipe example

Photograph or Dish menu position

Date it was last

What if you need to increase or decrease the portion?

Click on the icon to see how it’s done.

80 ÷ 10 = 8, so all ingredients are multiplied by 8.

10 ÷ 4 = 2.5, so all ingredients are divided by 2.5.

STAGE 2: GET THE INGREDIENTS

A quality dish needs quality ingredients

Click on the tabs to find out what these standards are.

Fruit and vegetables

Dairy and eggs

Identifying the correct poultry type

Click on the icon.

What is feathered game?

• They have light coloured flesh.

What are the different types of poultry?

For example: size 4 = 400 g, size 12 = 1.2 kg or 1200 g.

You will learn more about chicken shortly.

There are two main size categories for duck.

There are two main size categories for geese.

Healthy eating consideration

What are the different sizes of chickens?

Size range: 4 to 6 (400 g to 600 g)

Description: Young bird 4 to 6 weeks old

Usage: Grilling, roasting, poêling/pot roasting

Average portion yield: 1

A double poussin is a 6-week-old bird that can yield 2 portions

Size range: 6 to 10 (600 g to 1 kg)