PRICIPLES OF POULTRY COOKERY

Submitted by: Jennelyn Faith N. Caballes

A name that refers to birds raised domestically for the

purpose of human consumption, such as chicken, turkey, duck,
goose, Rock Cornish hen, and pheasant. The meat of poultry is
high in nutritional value and if the skin is removed prior to
consuming, it is low in saturated fat as well. The light meat from
the breast area tends to be lower in fat than darker meat from the
thighs and drumsticks. These are the following principles of
poultry cookery. Firstly, fat distribution and maturity of the fowl
affect the quality of the product. Mature birds are best cooked
using moist heat. Dry heat is suitable for young birds. Moreover,
the best cooking temperature for poultry is at low to moderate
heat. Furthermore, to prevent the risk of microbial contamination,
stuffing of turkey and chicken should be done immediately before
roasting. In addition, because of its susceptibility to microbial
growth, cooked poultry should be eaten immediately or
refrigerated if not consumed. Leftover stuffing should be stored
separately to prevent contamination. For instance, because
poultry meat is pale- colored, it is best to employ dry heat cooking
with fat for a brown color. Then, when roasting a chicken, cuts
should be placed with the breast-side down to produce a juicier
and tender product. And lastly, to improve the palatability of lean
poultry meat, basting can be done.

Besides being rich in protein, poultry meat is good source of

phosphorus and other minerals, and of B-complex vitamins. It
contains less fat than most cuts of beef and pork. Poultry meat is
low in harmful trans fats, but high in beneficial monounsaturated
fats – which make up about half of the total.