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PlatePresent Poultry and Game Dishes.pptx
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- 2. •Portion Control forCooked Poultry and Game Chicken • Meat shrinks about 25% when cooked. A quarter-pound hamburger (4 oz.) will actually yield a 3 ounce portion after cooking. An 8 ounce steak will yield about 6 ounces of cooked meat. • A chicken breast is generally 3 - 4 ounces.
- 3. •Portion Control forCooked Poultry and Game Chicken • A chicken thigh is usually 2 ounces, while a leg is 1 - 2 ounces. • Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce choice (or exchange) with that.
- 4. How to DoControl Portion Sizes – Portion Control Secrets It‘s not always what you eat, but how much you eat - It‘s the size of your servings that really counts!
- 5. Most of ustend to underestimate the amount of food we eat and tend to over estimate the recommended portion sizes for many foods. Almost everyone underestimates the amount of calories they consume, and people who weigh more do so, to a greater degree.
- 6. Portion: A ―portion‖is how much food you choose to eat at one time (breakfast, lunch, dinner, or snack), whether in a restaurant, from a package, or in your own kitchen. Portions can be bigger or smaller than the recommended food servings. There is no standard portion size and no single right or wrong portion size.
- 7. Serving: A ―serving‖size is the amount of food listed (and recommended) on a product‘s Nutrition Facts (panel of packaged food) or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines* for Americans. Sometimes, the portion size and serving size match; sometimes they do not. A serving is a standard amount used to help give advice about how much to eat, or to identify how many calories and nutrients are in a food.
- 8. Factors to considerin presenting/plating poultry dishes • Types of service wares • Plating • Garnishing • Sauces • Accompaniments
- 9. Creative Food PresentationTechniques The way food is presented affects a person‘s perception of how it will taste. Plating the Food- is the act of arranging the meal on the individual plate immediately before it‘s served.
- 10. Decorate the Frame-artistic framing strategies to your cooking for a quick way to improve your food‘s presentation. You can also decorate the rim of a plate, just as you‘d decorate a frame. Use culinary elements like colorful spices .
- 11. Mix Shapes, Colorsand Textures Combine foods with different shapes, colors and textures on the same plate.
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- 13. Adding something decorationto the main dish to enhance the appearance of food. Garnishes can provide complementary flavor.
- 14. Learning Outcome 4 StorePoultry and Game Bird
- 15. Techniques in StoringPoultry Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can be packed separately, ready to cook, or for easy meal preparation and thawing.
- 16. Handling and Storageof Poultry Poultry spoils very quickly unless it is properly handled and stored. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and refrigerated.
- 17. Frozen poultry mustbe kept in the freezing unit until it is thawed for cooking. Freezing and Thawing Poultry To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil or paper and then frozen at - 170oC (0oF) or lower.
- 19. It is notrecommended to refreeze poultry after it has been thawed. When thawing, it is advisable to thaw slowly inside the refrigerator to give tissues a better chance to rehydrate.
- 20. Immediately cook thethawed meat since bacterial growth is rapid upon thawing. Slow thawing may be effected by placing the 1 to 2 kg. chicken in the refrigerator for 12 to 24 hours or to place it under running tap water for ½ to 1 hour
- 21. frozen poultry orany other market forms of poultry should not be allowed to thaw or soak in a bowl of water because of possible bacterial build.
- 22. Safety Practices inHandling and Storing Poultry and Game Products Safe Shopping for Chicken and Poultry During distribution to retail stores, fresh chicken is kept cold in order to extend its shelf life as well as to prevent bacteria growth. Packages of chicken should feel cold to the touch, and should be among the last items you select before checking out. Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart.
- 23. Once you're home,you should immediately place your chicken in a refrigerator that maintains a temperature of 40°F or colder, and use it within 2 days. Otherwise, it should be frozen at 0°F.
- 24. Safe Handling ofChicken and Poultry Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain bacteria. These bacteria can cause illness in large numbers.
- 25. And remember, freezingdoesn't kill bacteria, either — it just makes them cold. The only way to kill food-borne pathogens is by thoroughly cooking the food.
- 26. Fresh vs. FrozenChicken and Poultry If the label on a raw poultry product bears the term "fresh," that indicates that it has never been colder than 26°F. Poultry that has at any time been kept at 0°F or colder must have a label indicating that it is "frozen" or "previously frozen," whatever the case may be. Interestingly, poultry that has been kept at temperatures colder than 26°F but warmer than 0°F can be labeled neither fresh nor frozen.
- 27. Chicken and PoultryProduct Dating If they do opt to date the product, regulations do require that there be a phrase signifying whether the date is a "sell by" date or a "use before" date, and the explanation must appear right next to the date.
- 28. Basics for HandlingFood Safely • Shopping • Storage • Preparation • Thawing • Cooking • Serving • Leftovers • Refreezing
- 29. Guidelines to keepfood safe: • Clean — Wash hands and surfaces often. • Separate — Don't cross-contaminate. • Cook — Cook to proper temperatures. • Chill — Refrigerate promptly.
- 30. Shopping Purchase refrigerated orfrozen items after selecting your non- perishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food without expiration dates
- 31. Storage Always refrigerate perishablefood within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
- 32. • Cook orfreeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. • Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
- 33. • To maintainquality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
- 34. • In general,high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
- 35. Preparation • Always washhands with warm water and soap for 20 seconds before and after handling food. • Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
- 36. • Cutting boards,utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. • Marinate meat and poultry in a covered dish in the refrigerator.
- 37. Thawing • Refrigerator: Therefrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
- 38. • Cold Water:For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. • Microwave: Cook meat and poultry immediately after microwave thawing
- 39. Cooking Cook all rawpoultry, beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
- 40. Poultry: Cook allpoultry to an internal temperature of 165 °F as measured with a food thermometer.
- 41. Serving • Hot foodshould be held at 140 °F or warmer. • Cold food should be held at 40 °F or colder.
- 42. • When servingfood at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
- 43. • Perishable foodshould not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
- 44. Left overs • Discardany food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F). • Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling. • Use cooked leftovers within 4 days. • Reheat leftovers to 165 °F.
- 45. Refreezing Meat and poultrydefrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods,cook before refreezing.
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