PRINCIPLES
OF POULTRY
COOKING
Poultry Cooking Principles
•
A variety of moist and dry methods can be used to
prepare poultry, making it one of the most
versatile food products.
• Using lower temperatures and longer cooking
times can produce moist result.
•
•
Roasting and Baking:
makes poultry golden
brown outside and tender
juicy inside
baste poultry to retrain
moisture,
except
for
ducks and geese, which
have a high fat content.
Vocabulary
baste
A process in which fat
drippings are spooned over
a large bird every 15-20
minutes
Boiling or Grilling:
• Poultry should have a
well-browned surface and
crosshatch grill marks
• Use
smaller birds or
poultry pieces
Vocabulary
crosshatch
Grill mark set at 90degree angle.
Sautéing:
• cook poultry in an open
pan until brown and juicy
• requires little fat
Simmering and Poaching:
• do not create strong flavors, so flavored liquid
should be used in cooking
• liquid should completely cover the poultry
• the broth can be reserved for other uses, such as
gravies and sauces
Braising:
• starts
with
dry-heat
cooking and ends with
moist-heat cooking
• gets more flavor from its
cooking liquid
• the liquid can be reserved
for other uses, such as
gravies and sauces
Stuffings
• All parts of stuffed food, including the stuffing,
must be cooked to 165°F (74°C) according to the
FDA Mode Food Code.
• Bacteria can quickly multiply in the bird’s cavity so
to be safe, prepare the stuffing separately.
Vocabulary
stuffing
Seasoned food mixture
often made with bread.
Vocabulary
cavity
Hollow interior.
Plating Poultry
• Poultry
should
be
presented attractively to
the dinner.
• Side dishes may include
vegetables,
casseroles,
rice, potatoes, and pasta.
Ma’am Alona P. Laporte
Submitted to:
Janelle G. Oxales
Submitted by: