Preparation, Cooking and Finishing of Poultry Dishes 2
Southville of Foreign University
Preparation, Cooking and Finishing of Poultry Dishes
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Submitted to:
Mr. Toribio Villanueva
Submitted by: Ramone T
Unit 19: Preparation, Cooking and Finishing of Poultry Dishes
Know how to cook poultry for basic dishes (19.2.0) A. State the correct temperature for cooking poultry
The correct temperature for cooking poultry is needed to ensure that poultry reaches to a safe minimum internal temperature. The types of poultry such as chicken, duck and turkey requires a certain temperature in order to destroy harmful bacteria. It needs at least 165F (74C) to be cooked until juices run clear and leg moves easily.
B. State healthy eating considerations when cooking poultry
There are a lot of cooking methods used such as grilling, boiling, baking, steaming and poaching in order to provide healthy eating considerations. In terms of grilling, it involves an amount of radiant heat and tends to be cooked quickly. Boiling involves when water is heated to its boiling point by surrounding pressure. Baking involves normally cooked in an oven and it is a dry heating method. Then cooking method of steaming is mostly considered a healthy cooking technique. It works by boiling water continuously causing it to vaporize into steam while cooking the heated food on top. Poaching involves simmering any kind of liquid in food. When cooking the fats, it is best to use low fat oil, olive oil or spray oils. There are ways in order to create a healthy eating recipe which will reduce the fat, sugar or calories with healthy substitute ingredients. Ingredients used such as skimmed milk, low fat cheese, yogurt, sugar substitutes, olive oil/polyunsaturated fats and low salt. Alternative cooking methods involve grilling, poaching, steaming and microwaving certain foods. Placing small portions of food will help gauge the amount of food and
Preparation, Cooking and Finishing of Poultry Dishes
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Submitted to:
Mr. Toribio Villanueva
Submitted by: Ramone T
Unit 19: Preparation, Cooking and Finishing of Poultry Dishes
Know how to cook poultry for basic dishes (19.2.0) A. State the correct temperature for cooking poultry
The correct temperature for cooking poultry is needed to ensure that poultry reaches to a safe minimum internal temperature. The types of poultry such as chicken, duck and turkey requires a certain temperature in order to destroy harmful bacteria. It needs at least 165F (74C) to be cooked until juices run clear and leg moves easily.
B. State healthy eating considerations when cooking poultry
There are a lot of cooking methods used such as grilling, boiling, baking, steaming and poaching in order to provide healthy eating considerations. In terms of grilling, it involves an amount of radiant heat and tends to be cooked quickly. Boiling involves when water is heated to its boiling point by surrounding pressure. Baking involves normally cooked in an oven and it is a dry heating method. Then cooking method of steaming is mostly considered a healthy cooking technique. It works by boiling water continuously causing it to vaporize into steam while cooking the heated food on top. Poaching involves simmering any kind of liquid in food. When cooking the fats, it is best to use low fat oil, olive oil or spray oils. There are ways in order to create a healthy eating recipe which will reduce the fat, sugar or calories with healthy substitute ingredients. Ingredients used such as skimmed milk, low fat cheese, yogurt, sugar substitutes, olive oil/polyunsaturated fats and low salt. Alternative cooking methods involve grilling, poaching, steaming and microwaving certain foods. Placing small portions of food will help gauge the amount of food and