SITHCCC012: Prepare Poultry Dishes Assignment, Semester 1

This assignment provides a comprehensive overview of preparing poultry dishes, covering essential aspects of food preparation, including confirming food preparation requirements, calculating ingredient amounts, and selecting poultry products. It delves into the importance of mise en place, inven...Read More

Running head: PREPARE POULTRY DISHES
PREPARE POULTRY DISHES
Name of Student
Name of University
Author’s Note

1PREPARE POULTRY DISHES
Activity 1
Activity 1(a):
The kitchen staffs who are about to commence their mise en place, confirms their food
production requirements depending on the type of food they are making. Preparing food properly
is vital to remove any bacteria, making sure it is safe to consume and ensuring that it cooks
properly.1 It is important to read the recipe carefully to find out this information, and check the
food packaging, which should advise how to prepare and cook the food.
Activity 1(b):
Seasonal Change:
The seasonality of many food items means that manufacturers, and in particular, their
inventory manufacturing processes, can be put under a huge amount of strain often without
warning. Sudden changes in demand can put huge pressure on inventory manufacturing, and
depending on the company this may be difficult to achieve.
There are many food products that increase and decrease in demand according to the
season. Obvious examples include foods like turkey during the Christmas period, and chocolate
during Easter. Less obvious items include hamburger patties during the summer period, and hot
dessert foods during the colder months.
1 Brown, Amy Christine. Understanding food: principles and preparation. Cengage learning, 2018.
https://books.google.co.in/books?hl=en&lr=&id=BhBEDwAAQBAJ&oi=fnd&pg=PP1&dq=Brown,+Amy+Christine.
+Understanding+food:+principles+and+preparation.+Cengage+learning,+2018&ots=8bGgc2K4lk&sig=GSqfE-
pp6sS5cQg9fXNb13G8l90#v=onepage&q=Brown%2C%20Amy%20Christine.%20Understanding%20food%3A%20principles
%20and%20preparation.%20Cengage%20learning%2C%202018&f=false

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Stock Control Procedures:
While food manufacturers may be able to get a gauge about the general trend in demand
for these particular products, it may not be possible to get an idea about the specific dates and the
extent to which demand can be predicted to increase and decrease.
For this reason, it can be difficult to estimate how much stock will be needed, and this
puts food manufacturers in a risky position. This situation can lead to an excess of stock if
demand turns out to be less than expected, and vice versa; if demand is unexpectedly high, there
may be too little stock.
Activity 1(c):
Mise en place
This is a French cooking term which means to ‘set in place’, and it is a technique used in
food planning and preparation.2 It means that before you start cooking, all the ingredients and
equipment required to make the dish should be measured out, prepped and ready to go, ideally
set out and placed in ramekins.3
Impact of food production requirements and calculation of ingredients quantities on Mise en
place:
2 Weisberg, Deena Skolnick, Kathy Hirsh-Pasek, Roberta Michnick Golinkoff, and Bruce D. McCandliss. "Mise en place:
Setting the stage for thought and action." Trends in Cognitive Sciences 18, no. 6 (2014): 276-278.
https://templeinfantlab.com/wp-content/uploads/sites/2/2017/12/Mise-en-place-setting-the-stage-for-thought-and-action.pdf
3 Kiddon, Chloé, Ganesa Thandavam Ponnuraj, Luke Zettlemoyer, and Yejin Choi. "Mise en place: Unsupervised interpretation
of instructional recipes." In Proceedings of the 2015 Conference on Empirical Methods in Natural Language Processing, pp.
982-992. 2015. https://scholar.google.co.in/scholar?hl=en&as_sdt=0%2C5&q=Kiddon%2C+Chlo
%C3%A9%2C+Ganesa+Thandavam+Ponnuraj%2C+Luke+Zettlemoyer%2C+and+Yejin+Choi.+%22Mise+en+place
%3A+Unsupervised+interpretation+of+instructional+recipes.
%22+In+Proceedings+of+the+2015+Conference+on+Empirical+Methods+in+Natural+Language+Processing%2C+pp.+982-
992.+2015.&btnG=

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 It will help in saving valuable time in the kitchen
 It helps in a faster and more efficient way of cooking
 It will help in making more organized and helps to avoid making silly mistakes
 It will provide prevention from missing out any essential ingredients
 One will be less likely to use the wrong amount of ingredients with the help of
calculation of ingredients quantities
Activity 1(d):
Inventory Projections
A restaurant sales forecast can help in predicting the sales of a given year, month, week,
day, or even hour with a certain level of accuracy.
Seasonal Success
With a backlog of data and a solid sales forecast, it is easier to introduce certain scenarios
– like holidays, seasons, events, hot or cold weather, etc. – into the restaurant and watch the
entire operation respond with minimal friction.
Smart Staffing
With a restaurant sales forecast as a road map, one will be navigating employee
scheduling with ease. Labor costs are one of the biggest cost drivers in restaurants, so when one
add labor into the sales forecast, one will be poised to make the smartest possible staffing
decisions, and all those decisions will be backed by data.
Profit Expectations

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At the end of the day, a restaurant is a business! To stay successful, one need to know
how much money you can expect to make in a given period of time.
Activity 1(e):
Factors on which, the chef base their calculations regarding commodities are:
Q Factor, Theoretical Budgets, Actual Food Cost, Menu Mix, Menu Pricing, and
Margins, Raw Dollar Revenue and Menu Mix Comparisons, Foodservice Income Statements,
Cost to Sales Ratio and Food Cost in Perspective.
Activity 2
Activity 2(a):
There are a few general rules to be observed in the selection of young tender poultry and game
 They should be plump in appearance, have smooth, soft legs and feet and smooth, moist
skin.
 The lower or rear end of the breast-bone should be flexible, the skin should be easily
broken when twisted between the thumb and finger, and the joint of the wing should yield
readily when turned backward.
 The eyes should be bright, the comb red, and there should be an abundance of pin
feathers.
 Avoid birds with a full crop. Buy dry-picked poultry whenever possible. Scalding the
bird before plucking it impairs the flavor.
 Poultry and game unless they are in cold storage, should not be kept long uncooked. They
should be drawn as soon as purchased, and should be kept in a cool place.

5PREPARE POULTRY DISHES
 Unless hen turkeys are young, small and plump, cock turkeys are more satisfactory.
 Geese should have an abundance of pin feathers, soft feet and pliable bills.
Activity 2(b):
 Do not buy dented cans of food or canned foods that show any sign of aging such as rust
on the outside of the can, or labels that show visible signs of aging.
 High acidic foods, such as tomatoes, will gradually eat right through the can.
 If a can of food appears to be expanded around its center section (bulging) then it
probably contains poisonous toxins. Do not open the can. Instead, dispose of the can
safely. If necessary, bury the unopened can at least one foot under the ground.
 Before using any item that has been in storage for a long time, open it and then carefully
examine it.
Activity 2(c):
FIFO is a method of stock valuation that stands for ‘First-In, First-Out’. This assumes
that the first (oldest) units of stock produced or received are also the first ones that are sold.
Importance of FIFO:
 To avoid the loss in inventory due to expiry or due to old stocking we should use FIFO.
 If FIFO is not followed, in this case the chances of losing money and clients are higher as
no clients would like to buy an expired or stale product, and even if they do, you would
be at a greater loss than your customer would, as you would lose a valuable customer.

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Activity 3
Activity 3(a):
Different types of knives and their uses:
 Palette  It is a flat knife with a soft rounded tip
for smoothing and lifting. They are
mostly used for baking to spread
frosting on top of cakes and trim
frosting from the sides4
 Bread  Large knives with a thick 8-9 inch
blade with serrated edges, designed for
cutting through bread. 5
 Vegetable  A straight edge knife that is designed
for chopping and slicing vegetables
precisely. They need to be very sharp to
get the best results when cutting.
4 Michel, Enrique, John Poole Hildebrand, Keith Alan Barber, Michael Scot Jacko, and Daniel Wade King. "Apparatuses for
cutting food products." U.S. Patent 9,517,572, issued December 13, 2016.
5 Jacko, Michael Scot, and Scott Alan Klockow. "Apparatus for cutting food products." U.S. Patent 9,193,086, issued November
24, 2015.

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Kitchen Equipment and their usage:
Utensils/Equipments Usage
Thermometers useful for checking if meat is cooked properly
Refrigeration unit built in or standalone fridges are used for storing different
types of food separately, such as meat, vegetables, and cooked
or uncooked foods, etc
Cutting boards used for cutting food on without damaging work surfaces
Blenders useful tool to have in the kitchen for blending ingredients
together
Food processors bigger and wider appliances than blenders with a sharper blade
that is designed for mixing larger food ingredients
Scales food scales are used for weighing ingredients for a recipe to
make sure you measure the right amount
Measuring spoons used to measure cooking ingredients
Tongs essential kitchen equipment, which is used to flipping meats
and vegetables
Importance of right equipment and right size equipment:
Each tool is precisely designed for a specific purpose, so choosing the correct tool will
also decrease the amount of effort required to get a job done right without causing damage to
either the equipment or the surface being worked on.

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Activity 4
Activity 4(a)
KNIFE USAGE
Chef a versatile knife that and can be used for chopping, slicing, mincing and
dicing
Butcher
and boning
Sharp precision cut knives used for removing meat from bones and cutting
fish.
Meat
cleaver knife
A cleaver is a large knife that varies in its shape but usually resembles a
rectangular-bladed hatchet.
Activity 4(b):

9PREPARE POULTRY DISHES
EQUIPMENTS PURPOSE
Food processors These are bigger and wider appliances than blenders with a sharper
blade that is designed for mixing larger food ingredients.
Thermometers Food thermometers are useful for checking if meat is cooked properly
throughout, which is important for avoiding salmonella poising etc.
Slicing Machine A meat slicer, also called a slicing machine, deli slicer or simply a
slicer, is a tool used in butcher shops and delicatessens to slice meats,
sausages, cheeses and other deli products.
Scales Food scales are used for weighing ingredients for a recipe to
make sure you measure the right amount
Meat tenderizer or
meat mallet
A meat mallet, or meat pounder is a hand-powered tool used to
tenderize slabs of meat in preparation for cooking.
Griddle Griddles provide a large cook surface that transfers heat evenly.
Use of griddles to make burgers for a crowd or breakfast while
only dirtying a single pan is efficient way of cooking
Activity 4(c):
Safety issues while using equipment:
Before using any equipment for the first time, it is important to read manufacturer
instructions to find out how to assemble and use it correctly, and you should only use equipment

10PREPARE POULTRY DISHES
you have been trained to use and feel comfortable using. If you’re unsure, ask a supervisor or
manager to help you.
Activity 4(d):
In order to ensure the hygienic and cleanliness of knives, it should be cleaned regularly,
before and after use, to make sure it is safe and hygienic.6 This is particularly important when
using foods which could cause cross contamination such as raw meat.
Activity 4(e):
Rules to follow while handling knives:
 Always cut food on a stable and balanced surface
 Carry knives by the handle with the blade pointed downwards instead of forwards
 Don’t put your fingers in the way when cutting – tuck them under your knuckles
 Make sure you wash knives after use in warm, soapy water so they are clean and safe for
the next person.
Activity 5
Activity 5(a):
Procedure to follow while thawing poultry or game bird meats in cold room or
refrigerator:
When thawing food, it is important to read the food packaging to find out the correct
instructions and follow these carefully to ensure the food defrosts fully before you attempt to
6 Maughan, Curtis, Sandria Godwin, Delores Chambers, and E. D. G. A. R. CHAMBERS IV. "Recipe modification improves
food safety practices during cooking of poultry." Journal of food protection 79, no. 8 (2016): 1436-1439.
https://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-15-468

11PREPARE POULTRY DISHES
cook it.7 This is very important when thawing meat and poultry as it can grow harmful bacteria if
it is not stored correctly.8
Activity 5(b):
Thawing frozen foods:
1. Take poultry out of the freezer and place at the bottom of the fridge to thaw, leaving it
overnight for smaller cuts, and larger cuts can take several days to defrost
2. You should allow at least five hours per pound of meat for defrosting
3. Leave meat in the packaging to defrost and put on a plate, or if this is removed you will
need to cover it with cling film or place it in a container
4. If you need to thaw meat quicker, you can do this in the microwave on a defrost setting.
Read the food packaging and microwave manual for instructions to do this
5. Poultry can also be thawed using cold water. To do this, poultry should be wrapped and
placed in a sink full of cold water for 30 minutes per pound of meat. Make sure you
change the water every 30 minutes so it stays cold
6. Follow defrosting and cooking instructions on the food packaging to find out how to thaw
it correctly
7. Once defrosted, poultry can be kept in the refrigerator for one to two days as long as it is
covered well and stored away from other foods.
7 Sun, Da-Wen. Emerging technologies for food processing. Elsevier, 2014. https://books.google.co.in/books?
hl=en&lr=&id=mgJ0AwAAQBAJ&oi=fnd&pg=PP1&dq=+Sun,+Da-Wen.+Emerging+technologies+for+food+processing.
+Elsevier,+2014.&ots=J-4yqQsbmq&sig=9H9itrjDIE3bMbZBww38oWnqKBg#v=onepage&q=Sun%2C%20Da-Wen.
%20Emerging%20technologies%20for%20food%20processing.%20Elsevier%2C%202014.&f=false
8 Oliveira, M. R., G. Gubert, S. S. Roman, A. P. Kempka, and R. C. Prestes. "Meat quality of chicken breast subjected to
different thawing methods." Brazilian Journal of Poultry Science 17, no. 2 (2015): 165-171. http://www.scielo.br/scielo.php?
pid=S1516-635X2015000200165&script=sci_arttext

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Activity 6
Activity 6(a):
An example of pate recipe: Liver Pate
Main Ingredient: Chicken Liver
Preparation Method:
3 cups water
1 pound chicken liver
1 onion, thinly sliced
1/4 cup chopped onion
3 tablespoons cooking sherry
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace
Cookery Method:

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1. In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil,
reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and
tender. Remove from heat, drain, and discard onions. Also remove and discard any hard
portions of the liver.
2. Place cooked livers in a blender or food processor, and process until smooth. Add
chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend.
With hands lightly greased, form pate mixture into a mound, and place on a serving
platter. Chill for 1 hour before serving.
Activity 6(b):
Advantages Disadvantages
The intended purpose for trussing is to help
the bird cook more evenly and stay juicier.
When you cook a bird without trussing it, the
legs and wings are further away from the body,
which allows more air to circulate around
them. Trussing makes final product look better.
It also creates a more uniform compressed
package for even cooking. 9
Trussing chicken causes the legs to cook a
bit more slowly. On bigger birds, it's a good
thing, but on a smaller bird it could mean that
the breasts will cook faster than the legs and
end up dry. When one trusses chicken, less of
the skin is exposed to the oven's heat, which
means that one will have a bit less crispy skin.
10
9 Mcdonnell, Declan Arthur. "Meat processing." U.S. Patent Application 15/569,531, filed October 25, 2018.
10 Stooker, Dirk Cornelis, Gerrit Hendrik Woltman, and Jacobus Eliza Hazenbroek. "Method of and system for automatically
removing meat from an animal extremity." U.S. Patent 8,808,068, issued August 19, 2014.

14PREPARE POULTRY DISHES
Activity 6(c):
The bones have a lot of flavor and nutrition in them, which are beneficial for the human
body consumption. That is why the bones are kept after boning birds.
Activity 7
Activity 7(a):
Difference between food spoilage and food poisoning are:
Food spoilage refers to rotten food, which is unfit for consumption. E.g.: Moulding,
Curdling, Foul smell emitting from food etc.
Food poisoning refers to the condition affecting a person's health due to consumption of
spoilt or contaminated food. Symptoms include diarrhea, vomiting, nausea, headaches, cramps
in the stomach etc.
Issues of food spoilage and food poisoning do not necessarily have to do with the quality
of the food, but more so with the safety of consuming said food. The consequences of food
spoilage and food poisoning can cause the organization to pay a huge amount of price.
Activity 7(b):
Standard procedure to store future cooking activities:
 When storing fresh poultry, it should be stored in the coldest part of the fridge and
consumed within a couple of days11
11 Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. Food and beverage management. Routledge,
2018. https://www.taylorfrancis.com/books/9781315563374

15PREPARE POULTRY DISHES
 It should also be left in its original packaging and stored preferably on the bottom shelf;
away from other foods to make sure it can’t touch or leak onto anything.
 If you want to freeze poultry, you should leave it in its original packaging and freeze it on
the day of purchase
 Poultry can be stored for up to three months
Activity 7(c):
 Maintain temperature between 2 °C and 8 °C•Set point temperature = 5 °C
 Set point drift must not exceed 2 °C in the span of one year
 Verify temperature stability using a digital data logger thermometer (min. accuracy =
±0.5°C)
 Track temperature history
Activity 7(d):
Factors contributing to waste management:
 Be careful when shopping for ingredients by checking use-by dates and not buying more
than you can use12
 Be careful when cooking and using equipment to make sure you don’t burn the food
 Make sure you recycle any waste you have such as plastic, tins, paper and cardboard.
12 Betz, Alexandra, Jürg Buchli, Christine Göbel, and Claudia Müller. "Food waste in the Swiss food service industry–Magnitude
and potential for reduction." Waste management 35 (2015): 218-226.
https://www.sciencedirect.com/science/article/pii/S0956053X14004371

16PREPARE POULTRY DISHES
Activity 8
Activity 8(a):
Chicken breasts  Deep frying – this cooks smaller meats,
such as game birds, quickly in a heavy
frying pan or a griddle pan over a high
heat.13
 Grilling – this is mostly used for
cooking chicken and other meats under
the grill and flipping them over
regularly to get the barbeque style look
and taste
Quail  Poaching – this is an easy method
which involves putting the meat into a
large pan, filling with water and
simmering on a low heat, with
vegetables such as carrots, onions, leek
and celery mixed in and herbs and
spices
 Sautéing – this means shallow frying
small pieces of poultry that have been
13 Domínguez, Rubén, María Gómez, Sonia Fonseca, and José M. Lorenzo. "Effect of different cooking methods on lipid
oxidation and formation of volatile compounds in foal meat." Meat science 97, no. 2 (2014): 223-230.

17PREPARE POULTRY DISHES
chopped up, adding seasonings, then
scraping up the sauce from the bottom
of the pan once it has cooked to get the
sautéed flavour.
Duck  Braising / Stewing – this involves
slowly cooking all types of poultry in
stock or wine at a low temperature in
the oven or on the hob14
 Roasting – this is a traditional method
best for medium and large joints of
meat, where the meat is simply roasted
in the oven on its own until it is
cooked15
Activity 8(b):
Recipe of chicken dumplings:
 In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time,
and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat.
Brown chicken in batches on all sides; remove from pan.
14 Li, Chao, Daoying Wang, Han Dong, Weimin Xu, Feng Gao, Guanghong Zhou, and Muhan Zhang. "Effects of different
cooking regimes on the microstructure and tenderness of duck breast muscle." Journal of the Science of Food and Agriculture 93,
no. 8 (2013): 1979-1985.
15 Kondjoyan, Alain, Achim Kohler, Carolina Eva Realini, Stéphane Portanguen, Ryszard Kowalski, Sylvie Clerjon, Philippe
Gatellier, Sylvie Chevolleau, Jean-Marie Bonny, and Laurent Debrauwer. "Towards models for the prediction of beef meat
quality during cooking." Meat science 97, no. 3 (2014): 323-331.

18PREPARE POULTRY DISHES
 Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is
tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended.
Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns.
Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or
until chicken juices run clear.
 For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk
milk and melted butter until blended. Add to flour mixture; stir just until moistened (do
not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking
sheet; set aside.
 Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup.
Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat
into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a
simmer.
 Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook,
covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out
clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme.
Season with additional salt and pepper to taste.
Activity 8(c):
All types of poultry (chicken, duck, squab, turkey and others) can be roasted.
Activity 8(d):
Quails can be cooked either by roasting it in the oven, grilling it, or sauteeing it on the
stovetop.

19PREPARE POULTRY DISHES
Activity 8(e):
Poultry, such as chicken and turkey, can be marinated in sauces to add extra flavour to
dishes or to help keep the meat moist and stop it from drying out.
Activity 9
Activity 9(a):
When any dish is made, the quality of it should be inspected before it is served to
customers, taking into account the taste, temperature and texture, to make sure it is safe and
made to the right standards expected by the workplace and customers. Adjustments should then
be made to the dish if anything needs to be improved.
Taste, Temperature and Texture are the sorts of adjustments that are required.
Activity 9(b):
A standardized recipe specifically describes the exact, measurable amount of ingredients
and the method of preparation needed to consistently produce a high-quality product.
A standardized recipe is a recipe that has been carefully adapted and tested to ensure that
it will produce a consistent product every time it is used. Recipes help ensure that the best
possible food items are produced every time.

20PREPARE POULTRY DISHES
Activity 10
Activity 10(a):
A Standard Portion Size represents the amount (weight, count, size or value) of each food
item which is sold to the guest for a stated price.16
Standard Portion Size is an important factor in one’s diet. Eating large servings or portions can
lead to weight gain.
Activity 10(b):
A meat is best rested for 10 to 20 minutes before carving.
If given the time to rest the meat will lose less juice when you cut it and when you eat it the meat
will be juicier and tastier.
Activity 11
Activity 11(a):
To maximise the visual appeal of a dish, one can add a range of garnishes as a finishing
touch to any poultry dish. Garnishes that complement poultry dishes the most are vegetables
served at the side and fresh herbs sprinkled on top, or alternatively, a side salad and salsa.17
16 Cohen, Juliana FW, Scott Richardson, Ellen Parker, Paul J. Catalano, and Eric B. Rimm. "Impact of the new US Department
of Agriculture school meal standards on food selection, consumption, and waste." American journal of preventive medicine 46,
no. 4 (2014): 388-394. https://www.sciencedirect.com/science/article/abs/pii/S0749379713006351
17 Correia, Danielle CS, Meghan O'Connell, Melinda L. Irwin, and Kathryn E. Henderson. "Pairing vegetables with a liked food
and visually appealing presentation: promising strategies for increasing vegetable consumption among preschoolers." Childhood
Obesity 10, no. 1 (2014): 72-76. https://www.liebertpub.com/doi/abs/10.1089/chi.2013.0115

21PREPARE POULTRY DISHES
Activity 11(b):
Poultry dishes can sometimes be bland without any dressings to spice it up. Adding some
extra flavor to all kinds of poultry by serving with some appetizing sauces makes it delicious.
Activity 11(c):
A type of savory glaze can be made from reduced stock that is put on meat or
vegetables.18
A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance
applied to food typically by dipping, dripping, or with a brush.19
Activity 11(d):
Chicken Parsley or cress
Duck Slices of orange and olives, or cooked apple
rings
Game Serve with gooseberry sauce or cooked
apple rings
Turkey Fresh green beans and carrots scattered
around the meat.
Soups Croutes
18 Meza, Bárbara E., Juan Manuel Peralta, and Susana E. Zorrilla. "Rheological properties of a commercial food glaze material
and their effect on the film thickness obtained by dip coating." Journal of Food Process Engineering 38, no. 5 (2015): 510-516.
https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12181
19 Popelka, Peter, Oľga Luptáková, Slavomír Marcinčák, Jozef Nagy, Lýdia Mesarčová, and Alena Nagyová. "The effect of glaze
and storage temperature on the quality of frozen mackerel fillets." Acta Veterinaria Brno 81, no. 4 (2013): 397-402.
https://actavet.vfu.cz/81/4/0397/

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Beverages Mint
Crab cake Cream sauce
Egg biryani Cilantro
Ice cream Pistachio
Desert Cocoa powder
Activity 11(e):
Characteristics of garnishes:
Maximise the visual appeal of the dish
Activity 11(f):
Ingredients, garnishes and accompaniments are additions to the main ingredients of a
meal. They can be used to enhance the flavor, color, aroma and overall presentation of the meal.
Their quantity should be in proportion for better tastes and appearance of dish.
Activity 12
Activity 12(a):
Freezing meat and fish is the most acceptable way to maintain quality. The meat should
be chilled without delay to 40°F or lower to prevent spoilage. Then, freeze meat using proper
freezer wrapping materials (be sure freezer wrap is designed for freezing). Wrap meat tightly,
pushing out as much air as possible. Freeze and store at 0°F or lower. Most frozen wild game
will keep up to one year without loss of quality.

23PREPARE POULTRY DISHES
Activity 12(b):
Blood components, especially hemoglobin, are powerful promoters of lipid oxidation and
may decrease the shelf life of meat products. Thus, the uncooked poultry products that have been
prepared or portioned and stored on trays in a cold room not be allowed to sit in pools of blood.
Activity 12(c):
 Braising / Stewing
 Deep frying
 Grilling
 Poaching Roasting
 Sautéing
Activity 12(d):
Appearance, texture and flavor
Activity 12(e):
Refrigerators and coolers, Rapid chilling methods, Thawing, Deep Freezer, Coolant and
Intercooler
Activity 12(f):
 Wear a clean apron.
 Wear closed-in shoes to protect your feet, in case of hot spills or breakages.
 Wash your hands before and after handling food.
 Keep food preparation surfaces clean.
 Tie back long hair.
 Store food appropriately.

24PREPARE POULTRY DISHES
 Wash vegetables and fruit under cold water before use.
 Do not run around the room where food is being prepared.
 Wipe up food spills immediately.
 Handle knives and other sharp equipment with care.
 When using a knife, always cut away from yourself or downwards on a chopping board
to avoid cutting yourself.
 Turn handles of saucepans away from the front of the stove when cooking.
 Use oven mitts when taking hot dishes from the oven or microwave.
 Wash kitchen and eating utensils after use in hot soapy water. Wash the cleanest dishes
first, and then the messiest dishes last, so you don’t have to change the dishwater as
often.
Activity 12(g):
Costing: Food costing is important to know as it has a direct effect on the profitability of
a restaurant. It is the cost of your ingredients and does not include other costs, such as labour and
overheads. Food costing is an essential tool in determining whether food costs targets are being
met.
Yield testing: It is defined as a technique to determine the number of portions produced
after the required processing has been performed. These processes may include trimming,
butchering, cutting, cooking or some combination of these. During these processes fat, bone and
other inedible or unnecessary parts are removed.
Portioning: Portioning after cooking and chilling an ingredient can also be applied to
foods that are destined to be served hot. This approach is especially useful when the appearance

25PREPARE POULTRY DISHES
of the food is paramount. A large awkward cut of meat, like pork belly, can be cooked sous vide
until tender and then chilled.

26PREPARE POULTRY DISHES
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