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Questions and Answers
What type of heat is suitable for cooking young birds?
Why should stuffing of turkey and chickens be done immediately before roasting?
What is the recommended placement of cuts when roasting chicken?
What should be done to improve the palatability of lean poultry meat?
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How should mature birds be cooked for best results?
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Why is it recommended to not fully stuff the cavity when preparing poultry for roasting?
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Study Notes
Principles of Poultry Cookery
- Fat distribution and maturity of the fowl affect the quality of the product: mature birds require moist heat, while young birds are suitable for dry heat.
Cooking Temperature and Methods
- Best cooking temperature for poultry is at low to moderate heat, producing a more flavorful and tender product, minimizing nutrient loss and shrinkage of meat.
- Stuffing of turkey and chickens should be done immediately before roasting, and not filling the cavity completely to ensure thorough cooking.
- Breast-side down placement of chicken cuts when roasting produces a juicier and tenderer product.
- Basting can improve the palatability of lean poultry meat.
Food Safety and Storage
- Cooked poultry should be eaten immediately or refrigerated if not consumed to prevent microbial growth.
- Leftover stuffing should be stored separately to prevent contamination.
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Description
Explore the fundamental principles of poultry cookery, including the impact of fat distribution and maturity of birds on product quality, the optimal cooking temperatures, and precautions to prevent microbial contamination. Learn the best cooking techniques for mature and young birds to achieve flavorful and tender results.
