KEBF FINALS

PREPARE POULTRY DISHES

POULTRY

 They are raised domestically and commercially.

 General term for domestic bird
 It is classified according to breed, weight, and age.

KINDS OF POULTRY

 Chicken- largest group of poultry

o PULLET – four to six weeks old, mostly 1lb.
o BROILER – 9 weeks old and weighs about 2 pounds.
o CAPON – unsexed male chicken, weighing about 4 to 7 pounds
o BROILER FOWL – weighing 8 pounds and about 8 months old. For stews or casseroles.
o BRO – HEN – about 1 ½ years old and weights 4 ½ to 6 pounds.
o STAG – It is under 10 months of age and weights 3 to 6 pounds.
o ROASTING CHICKEN – eight weeks old and weight 3 to 4 pounds.
 Duck- fatty bird marketed as duckling or young duck.
o BROILER DUCKLING OR FRYER – 8 weeks of age.
o ROASTER DUCKLING – under 16 weeks
o MATURE DUCK OR OLD DUCK – more than 6 months old
 Turkey- not readily available in the market.
o FRYER – ROASTER – 16 weeks old and weighs 4 to 8 pounds.
o YOUNG HEN OR YOUNG TOM – young hen weighs 12 to 16 pounds, while young tom is 12 to 30 pounds.
o OLD HENS OR OLD TOMS – breeding stock of turkey. For casserole
o YEARLINGS – under 15 months when marketed.
 Goose
o Young goose or gosling weight from 4 to 10 pounds
o A slightly gamey flavor.
o Mature or old goose is more than 6 months old and weighs 10 to 18 pounds.
o Rarely used in food service.

CHARACTERISTICS OF QUALITY POULTRY

 Free from bad odor.

 Skin is smooth and free from damage (tears, cuts, broken bones, and burn)
 Flesh is white.
 Soft feet, pliable breastbone.
 No black discoloration.
 Completely drawn blood.
 No pin feathers.
 No freezer burns

MARKET FORMS OF POULTRY

 LIVE POULTRY are still in cages. Must be alert, healthy, well – feathered, free from broken bones, bruises and
blisters.
 DRESSED POULTRY are slaughtered poultry with head, feet, blood, and feathers removed, but viscera intact.
Available in the markets.
  DRAWN POULTRY are dressed chicken with visceral organs, feet and head remove.
 BONELESS CHICKEN are dressed and drawn chicken with all the bones removed without destroying the shape of
the chicken.
 READY TO COOK POULTRY are dressed, drawn, and processed for cooking.

POULTRY CUTS

Chicken feet, heads, intestines, giblets and gizzards are sold in wet markets and bought as preferred by buyers.

 Whole Chicken – it is not cut and available either fresh or frozen.

 Halves – Poultry is cut into two, from front to back through the backbone and breastbone with wings
attached.
 Breast – chicken is cut with wings and back portion removed.
 Whole Leg – drumstick and thigh.
 Thigh – portion of the leg above the knee joint. Can be boneless and skinless.
 Drumstick – lower portion of the leg quarter.
 Chicken Wings – drumette, midsection and tip.

PREPARING POULTRY FOR COOKING

 SLAUGTHERING
o It is killing and bleeding the poultry. blood is drained for 1 ½ to 2 minute.
 SCALDING
o Immerse poultry to hot water with the temperature of 60C or 140F for about 1 minute
 DEFEATHERING OR PLUCKING
o It is removing the feather of poultry.
o (3) three ways
 In picking, the poultry is immersed in hot water.
 Dry picking is pulling feathers with the hands and using a tweezer
 Waxing is using heated paraffin wax then dipped in cold water to harden the wax, peeled off
taking all feathers.
 EVISCERATING
o Removal of internal organs of poultry. Feet and head included
 DEBONING
o To remove the bones.

PREPARE MEAT DISHES

MEAT

 Excellent source of protein and B complex vitamins, iron, and phosphorus.

KINDS OF MEAT

• BEEF
• Beef is the culinary name of meat for bovines, especially domestic cattle.
• Classifications:
• Steer – a male cow, castrated when young.
• Heifer – a young female bovine which has not borne a calf.
• Cow - a female bovine that has borne more than one calf.
• Stag – a male bovine castrated after maturity
• Bull – a matured male bovine not castrated.
CHARACTERISTICS OF GOOD QUALITY BEEF
 • Red and clean.
• Fat is white for carabeef and yellowish and creamy in cow’s meat.
• Compact.
• No foul odor.
• fine and firm.
• bone is pinkish if young; grayish and coarse if old.
• Evenly layered with fat.
BEEF CUTS
• CHUCK. Contains the square cuts shoulder and the top five ribs, the arm, blade bones and the neck
bones.
• RIBS. Include 6 to 12 ribs and the blade bones.
• SHORT LOIN. Cut of beef from the back of steer; contains the part of the spine.
• SIRLOIN is a cut from the lower back area of the carcass.
• PORK
• Meat of domestic pig or swine.
• High quality protein and provides Vitamin B complex such as B2, B6, B12, and niacin, and good source of
iron.

CHARACTERISTICS OF GOOD QUALITY PORK

• Pink.
• Compact
• Fine and firm
• Layered with fine fat which is soft and oily.
• No foul odor.

PORK CUTS

o BOSTON BUTT. The upper part of the shoulder.

o LOIN. Separated from the belly to the blade and close as possible to the side of the hip bone.
o FRESH HAM. The portion separated from the middle of the bone perpendicular to the hind leg.
o SHOULDER. Includes picnic and boston butt.
o BELLY. The remaining portion after removing the loin and spareribs which is trimmed on all four sides to
exclude the mammary glands and as close as possible to the side of the hip bone.

PRINCIPLES IN MEAT PREPARATION

• HIGH HEAT DEVELOP FLAVOR

This is applied in browning meat. Browning meat created a tremendous flavor to the meat.
• LOW HEAT PRESERVES MOISTURE
Retains juices and fats in meat. Tender and retains the shape.
• COOK MEAT ACCORDING TO MEAT CUTS
Tough meats are best cooked by slow cooking method. Prolonged cooking increases loss of moisture and makes
tender cuts tough.
• CARRYOVER COOKING
Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below desired serving temperature.

BEEF/VEAL PORK
Rare Dark red in color, juicy, soft and spongy with slight resistance. 115F (120 to 125F after
resting)
Medium Rare more pink color with little pink juice flowing a little bit 120 to 125F (120 to 130F after
soft, spongy and springy. resting)
 Medium pale pink in the middle with hardly juice flowing, firm and 130 to 140F (135 to 140F after 140 to 145F (150F
springy. resting) after resting)
Medium Well 140 to 145F (145 to 150F after
resting)
Well Done Only a trace of pink color but not dry, spongy, soft and 150 to 155F (155 to 160F after 150 to 155F (160F
slightly springy. resting) after resting)
• REST COOKED MEAT BEFORE SLICING
Cooked meat such as steaks, when rested before slicing are juicier, tender and grayish in color.
• ADD SEASONING AND FLAVORING

PREPARE SEAFOOD DISHES

SEAFOODS

• Richest sources of natural iodine, protein, calcium, phosphorus, and omega.

• Seafood's are fin fish and shellfish.

TYPES OF SEAFOODS

• SHELLFISH
o Shellfish may be crustaceans and mollusks. Most are lean and contain little fat.
o Hard outer shells and lack of backbone or internal skeletons.

CRUSTACEANS are shellfish with hard shells over back and along the clams but have softer shells
covering the lower part of the body and legs, soft enough to be edible.

o Crabs
o Lobster –The claw meat is more preferred than the tail meat.
o Shrimps – commonly eaten than lobster, such varieties are sugpo, suahe, ulong and tagunton.

MOLLUSKS are enclosed with hard shells and have soft un-segmented bodies. Oysters, clams, scallops,
mussels, and kuhol are mollusks.

o Univalve consist of one shell, like kuhol.

o Bivalve consist of two shells like clams, oysters, and mussels.
o Cephalopods (such as octopus, squid, and cuttlefish)
MARKET FORMS OF SHELLFISH
• Live Shellfish – shellfish are marketed live and in shell.
• Shucked Shellfish – they are removed from their shells.
• Headless Shellfish – the head and the thorax are removed being the source of bacterial spoilage.
• Cooked Form – the edible portion of shellfish sold, cooked, ready to eat, either frozen or canned.
• Whole Shellfish – served in the form they are caught but no longer alive.
Characteristics of Fresh shellfish
Shrimps
• Intact heads and have uniform color.
• Seaweedy or odorless.
Bivalves
• Open when placed in water for a while.
Crabs
• not very active if refrigerated, but able to move a little bit.
• They are heavy for their size and odorless or have seaweedy odor.
• Male crab – thin triangular abdominal flap; female crab – rounded shorter abdominal flap
 • FINFISH
o Covered with scales and with fins.
o From salt and freshwater.

Varieties of Fish

o Saltwater fish from sea; Freshwater fish from lakes and rivers.
o Fishes differ in flavor and quality depending on water.
o Culture in inland water method is called Aquaculture.
o Culturing in saltwater, in coves, and shores is called mariculture.

MARKET FORM OF FISH

o Live Fish- Fishes marketed that can live longer after catch.
o Whole Fish- mixed with ice to prevent spoilage.
o Drawn Fish- entrails removed.
o Dressed Fish- scaled and eviscerated.
o Butterfly Cut- cut and spread open.
o Steak Cut- cross section slices of fish.
o Fillet- 2 meaty sides of the fish, cut lengthwise away from the backbone.
o Deboned- bones are removed.
o Flaked- fish meat separated.
o Chunks- fish meat into cubes.

Sorbet and Desserts

Dessert

• Desserts are the grand finale of a meal.

• Commonly sweet and cold. In some culture their desserts are savory.

Categories of Desserts

• Fruit – examples are fruit salad/platter, fruit in jelly, fruit crepe, summer pudding, roasted/grilled/poached fruit,
baked crumbles.
• Pastry
o Tart is an open pastry case with filling.
o Strudel is a dessert of thin pastry rolled up around a fruit filling and baked.
o Filo a kind of dough that can be stretched into thin sheets, used in layers to make pastries, (Baklava, is a
layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey famous in Greece, Turkey and Middle
East)
o Pie is a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.
o Batters and Dumplings – examples crepes, pancakes, fritters; fruit encased in batters both flat and
aerated or just aerated batters in sauce
o Chocolate – examples are mousse, soufflé, tart, pudding, ice-cream, chocolate pot and Garnishes
• Frozen –
o Ice-creams are frozen favorite to contain at least 10% milkfat.
o Sorbets are frozen delight contains just fruit and sugar—no dairy.
o Granita (aka Italian Ice) Like sorbet, granitas are often made from a puree of fruit, sugar, and water.
Scraped repeatedly into icy flakes.
o Sherbet is basically sorbet with a bit of milk added. And fruit-based.
o Parfait is an ice cream dessert layered with various ingredients like nuts, fruit, and granola, and served in
a tall parfait glass.
• Cream
o Mousse are egg yolk folded with cream and chocolate or fruits.
o Panna cotta- Italian dessert of sweetened cream thickened with gelatin and molded.
o Tiramisu is a coffee-flavoured Italian dessert. Ladyfingers, eggs, sugar, and mascarpone cheese, flavored
with cocoa.
o Bavarois contains gelatin and whipped cream, served cold.
• Baked Custards
o Baked custard contains whole eggs
o Flan, or crème caramel, is a custard baked coated with caramelized sugar that forms a sauce. Cooked in
a water bath in the oven and has a firm, but delicate, gel-like consistency.
• Pudding often made from sugar, milk, flour, and flavoring.
• Gelatin desserts are desserts made with a sweetened and flavored processed collagen product.

What makes a great dessert?

• Sweetness should not be overpowering.

• Use fresh and in season fruits.
• Pleasing texture.
• Appropriate plating and garnish.
• Use proper techniques in cooking in preparation.