PREPARE POULTRY AND

cookery
GAME DISHES
poultry - several kinds of fowl broiler - young chicken, 9-12 weeks
games - birds that are hunted for food roaster - 5-6 months of age
selecting good quality poultry and game capon - surgically desexed male
live stag - male chicken, usually under 10
clear eyes months of age
fine and soft feet hen or stewing chicken - mature female
bone of the tip of the breast is soft chicken
in younger and thick in older cock or rooster - mature male chicken
small feathers indicate the chicken jumbo broiler - large chicken
is young
whole other poultry
head, feet, and viscera are still intact imperial duck - breed of duck, force fed
clean and well fleshed and housed
moderate fat covering peking duck - originated from china
free from pin feathers duck or itik - second major source of
dressed meat
skin is smooth and yellow in color fried itik - popular in many towns of
breast is plump rizal
thighs are well-developed squab - young immature pigeon
no objectionable odor different cuts
heavy and skin is not watery
whole chicken - fresh or frozen
ready to cook
halves - split from front to back
may be marinated or seasoned
breast quarters - halves, wing and portion of

poultry parts
the back
dark meat ( drumstick, thigh )
split breast - breast quarter w/o wing
white meat ( breast )
split breast without back - w/o wing and back

giblets ( heart, neck )

8 piece cut - 2 breast halves with ribs and

market forms
back portion, 2 wings, 2 thighs and 2

live poultry
drumsticks
healthy, alert and well feathered
whole chicken wing - all white meat portion

whole poultry
wing drumette - between shoulder and elbow

same sa live poultry

wing mid section - between shoulder and tip

dressed poultry
wing mid section with tip - flat center section

free from slim, off-odors

whole chicken leg - thigh-drumstick combi

slaughtered poultry
thigh - above knee joint
drawn poultry
drumsticks - lower portion of leg quarter
chilled or frozen
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PREPARE COOK MEAT
meat - comprises water, protein, fat and
various amount of mineral
types of knives
french knife or chef's knife
chopping, dicing, and mincing
utility knife
carving roast chicken or duck
boning knife
boning raw meats and poultry
slicer
carving and slicing cooked meats
butcher knife
trimming raw meat
steak knife or scimitar
accurate cutting of steaks
cleaver
cutting through bones
composition of meat
water - 70% of muscle tissue
protein - 20% of muscle tissue
coagulates when it is heated, it
becomes firmer and loses moisture
carbohydrates
maillard reaction - meats are
browned by roasting
fat - 5% of muscle tissue
fat in meat contributes to:
juiciness
marbling - fat deposited within the
muscle tissue
barding - adding surface fat
tenderness
marbling separates muscle fibers
flavor
fat is the main source of flavor
structure of meat
muscle fibers
lean meat - long, thin muscle fibers
bound together in bundles
fine - grained meat is composed of
small fibers
course - textured meat has large
fibers
connective tissue
proteins that bind the muscle fibers
together
meats are high in connective tissue
if the muscles are more exercised
collagen - white connective tissue
elastin - yellow connective tissue
different kinds of meat and its source
pork - domesticated pigs
beef - cattle over 1 yr old
lamb - domesticated sheep
mutton - sheep 1-3 yrs old
carabeef - carabao
chevon - deer/goat
veal - young calf
marinades
acid - breaks down the meat and
tenderizes it (vinegar, lemon juice)
oil - protects and preserves food
herbs/spices - gives unique flavor
and zest
general guidelines
Meat and poultry are generally
marinated for 2 hours up to 2 days.
Seafood and fish should be
marinated for no longer than one
hour.
Use a non-reactive container - steer
clear of aluminum, and copper.
 cookery
types of marinade
pineapple marinade
sweet, fruity marinade works great
on any cut
pork chop marinade
great asian style marinade
jamaican jerk marinade
earthy sweet and spicy blend of
exotic flavor
onions, garlic, ginger, nutmeg...
pork rib marinade
pork rub for the seasoning with
vinegar and water
teriyaki marinade
surely add flavor to whatever you're
grilling
soysauce, brown sugar, water...
pork chop and tenderloin marinade
doug freeman sent in this marinade
recipe for grilled pork
bourbon marinade
great, sweet bourbon marinade
mustard-vinegar marinade
tenderizes and adds flavor
effects of heat to meat
It tenderizes connective tissue if
moisture is present and cooking is
HOW TO BUTCHER AN
slow
It coagulates protein
High heat toughens and shrinks
flank - nice lean peace
protein and results in excessive
sirloin flap "bavette" - looks like
moisture lost.
Roasts cooked at low temperature
suet - internal fat
shrink less and loss less moisture
sirloin - concave bine
Moist heat penetrates meat quickly.
methods of cooking meat
dry heat cooking - heat is
transferred to the food item without
using any moisture ( 300 F )
baking and roasting - uses hot air to
conduct heat
grilling and broiling - rely on heat
being conducted through air from an
open flame
sauteing and pan frying - uses very
hot pan and small amount of fat
deep frying - submerging food in
hot, liquid fat
moist heat cooking - involves
cooking with moisture
simmering - cooking liquid is a bit
hotter than poaching
boiling - water reaches its highest
possible temperature
steaming - hot steam to conduct
heat
braising - partially covered with
liquid
poaching - 60-80 C ( shallow,
submerge and deep )
ENTIRE COW
loin
bib
tri-tip - excellent for grilling
 cookery
loin
round
oyster steak - tender, juicy tenderloin - most tender muscle in
aitch bone - great for stocks the body
shank - great for braising pork chops with chine
femur - longest narrow bone frenched pork loin roast - scrape
ribs between the bones
membrane - cover bones or muscle
outside skirt - minimal taste additional information
- darker richer one fresh meat - meat does not undergo

inside skirt - can leave whole or cut chilling

into portions fat - less tender cuts
navel - cartilage that holds all in ligament - greatest amount of quality

place protein
short rib plate and rib variety cuts - internal organs belong

chuck refrigerating - most common method of

brisket - wrap around the shoulder preserving meat

teres major - quite a little tender curing - preserving meat by drying
steak iron - nutrient helps carry oxygen to

underblade - muscles on the body

underside of the shoulder
mock tender - chuck tender
HOW TO BUTCHER AN

ENTIRE PIG
primal cuts
loin belly
butt leg
picnic hamspare rib
leaf lard - most neutral of all fats

kidney - can be ground and put

into sausage
tenderloin - tenderest part of loin
belly
spare ribs
secreto - has a great flavor and a lot
of fat
gland - can't be used, bitter in
taste