COOKERY NOTES.docx

LESSON INFORMATION 1 CAUSES OF FOOD SPOILAGE AND CONTAMINATION Spoilage The quality of edibility of the food is reduced because it is deteriorated or spoiled. In preparing poultry for cooking it is important to prevent them from spoilage. The nutritional value, texture, color and flavor are damaged...

LESSON INFORMATION 1 CAUSES OF FOOD SPOILAGE AND CONTAMINATION Spoilage The quality of edibility of the food is reduced because it is deteriorated or spoiled. In preparing poultry for cooking it is important to prevent them from spoilage. The nutritional value, texture, color and flavor are damaged when spoiled and the food becomes harmful. Spoilage is caused by bacreria, molds, yeast enzymes, oxidation and contamination. The various types and cause of food spoilage are the following: 1. Bacterial Spoilage The presence of bacteria in the food cause it to spoil. It produces changes in the food flavor, texture and composition. 2. Mold Spoilage Fungi that grow and promote spoilage in food. Thay cause changes in color, odor and flavor. The consistency of food decreases due to presence of molds. 3. Yeast Spoilage They cause discoloration and change in odor on food and leads to fermentation. 4. Enzymes Enzymes cause changes in color, texture and flavor when not cooked or used while fresh. 5. Oxidation It causes discoloration and food develops an unpleasant taste and smell. Food Contamination Food contamination is a serious public health problem resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good health. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it. The common causes of food contamination and food spoilage are: 1. Failure to properly refrigerate food 2. Failure to thoroughly heat or cook food 3. Infected employees/workers because of poor personal hygiene practices 4. Foods prepared a day or more before they are served 5. Raw, contaminated ingredients incorporated into foods that receive no further cooking 6. Cross-contamination of cooked foods through improperly cleaned equipment 7. Failure to reheat foods to temperature that kills bacteria 8. Prolonged exposure to temperatures favorable to bacterial growth Cross-Contamination Cross-contamination occurs when microbes and dirt from people, raw meat and raw vegetables transfer to food, on utensils and equipment or through poor storage practices. This is true when handling poultry and other meat products. Contamination can be caused by air, dust, equipment used and water. Accidentally, when chemicals mix with food it can contaminate food products. Salmonella is common to raw poultry and game bird. This causes sickness such as typhoid fever, food poisoning and parathyroid. The growth of bacteria and the risk of food borne illnesses can be eliminated through proper handling and storing of poultry. It is a must that safe handling must be observed. Here are some practices that help prevent cross-contamination 1. Wash your hands thoroughly. In washing the hands, use hot soapy water before preparing the food and after using the bathroom or handling the pets. 2. Avoid cross-contamination. This can be avoided by observing the following: a. Use one cutting or chopping board for poultry and another one for other products. b. Always wash the cutting board, knife and utensils after they come in contact with raw meat and seafood and poltry. c. Use separate utensils to handle raw and cooked food. Use color coded. utensils such as chopping boards and knives. 3. Cook food in proper temperature. Foods are properly cooked when heated for enough time at right temperature to kill harmful bacteria. Use thermometer. to measure the internal temperature of cooked poultry, to make sure that meat is cooked all the way through. Whole poultry should be cooked to 180 °F for doneness. Cook eggs until the yolk and white are firm and not runny. Do not use recipe in which eggs remain raw or partially cooked. 4. Chill: Refrigerate Promptly- Refrigerate food quickly because cold temperature keeps most harmful bacteria from growing and multiplying. a. Regrigerate or freeze perishables, prepared food and leftovers within two hours after cooking. Never allow food to cool on counter at room temperature. b. Divide the large amount of leftovers into small, shallow containers for quick cooling in the refrigerator, leave uncovered or partially covered until cooled then cover. c. Don’t pack the refrigerator. Cool air must circulate to keep food safe. 5. Clean kitchen surface often. Use paper towels to clean up kitchen surface. Do not use sponge or cloth towels to clean up surface as they harbor harmful bacteria. Wash cloth, dish towels and sponges often in hot water. LESSON INFORMATION 2 COOK VARIOUS POULTRY AND GAME BIRD DISHES APPROPRIATELY Principles of Poultry Cookery 1. The fat distribution and maturity of the fowl affect the quality of the product. Mature birds are best cooked using moist heat. Dry heat is suitable for young birds. 2. The best cooking temperature for poultry is at low to moderate heat. This temperature range produces a more flavorful and tender product. This also minimizes nutrient loss and shrinkage of meat. 3. To prevent the risk of microbial contamination, stuffing of turkey and chickens should be done immediately before roasting. It is best not to fill the cavity completely as this will prevent the poultry from being thoroughly cooked. 4. Because of its susceptibility to microbial growth, cooked poultry should be eaten immediately or refrigerated if not consumed. Leftover stuffing should be stored separately to prevent contamination. 5. Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color. 6. When roasting chicken, cuts should be placed with the breast-side down to produce a juicier and tenderer product. 7. To improve the palatability of lean poultry meat, basting can be done. PREPARING POULTRY FOR COOKING Poultry should be processed or prepared before cooking. Here are the steps to be followed in preparing poultry. 1. Slaughtering: It is killing and bleeding the poultry. The veins are cut using a sharp knife and the blood is drained for 1 ½ to 2 minutes. 2. Scalding: The body of the poultry is immersed in hot water with the temperature of 60°C to 140°C for about 1 miunte. This will open the shaft that holds the feathers and makes plucking the feathers easier. 3. Defeathering or Plucking. It is removing the feather of poultry. There are three (3) ways of removing the feathers: picking, dry picking and waxing. In picking, the poultry is immersed in hot water to make picking the feathers easier. Dry Picking is pulling feathers with the hands and using a tweezer to pull out the remaining feathers or using a kitchen torch to singe off the feathers. Waxing is using heated, paraffin wax. Poultry is dipped in hot wax until feathers are coated with wax. Then, dipped in cold water to harden the wax, peeld off taking all feathers. 4. Eviscerating: It is disembowelment or removal of internal organs of poultry. Feet and head are also removed. 5. Deboning: This is to remove the bones from poultry meat in preparation for cooking. METHODS OF COOKING POULTRY Poultry is cooked like other kinds of food. Cooking poultry involves moist heat methods and dry heat methods. Common Filipino dishes are tinola, sinampalukang manok, manok na pinaupo at relyeno. A. Moist Heat Methods Methods of cooking with the use of liquid such as stocks, water, wine, and steam. It is the temperature of the liquid that marks the difference among the moist heat method. Poaching (140°F-180°F) To cook gently on simmering liquid or seasoned stock or milk. Food item that are poached must be naturally tender. At the proper temperature, the poaching liquid may show some signs of shivering on the surface but there should be no bubbles breaking on the surface. Simmering (185°F-205°F) To cook food in liquid close to the boiling point. Food items that are simmered are those that are tough and need to be tenderized by prolonged exposure to moist heat. The cooking liquid is usually seasoned with salt and most often with aromatics and herbs. At the proper temperature, the liquid will show of the following: 185°F-195°F minimal surface agitation caused by slow intermitted breaking of small bubbles. 195°F – 205°F minimal surface agitation with rapid dispersion of bubbles of larger size and quantity. Boiling (212°F) To cook at boiling temperature. When boiling a liquid, bubbles are forming rapidly, rising continually and breaking when they reached the surface of the liquid. Boiling is detrimental to overall quality of foods. Boiling will cause the muscle tissue to contract and the fibers to toughen. Steaming To cook in liquid close to the boiling point. Foods are cooked by water vapors in an enclosed cooking vessels. Food items to be steamed should be naturally tender and of a size and shape that will allow them to cook in a short amount of time. Adding aromatic ingredients to the water will contribute a subtle flavor to the steamed food. B. Dry Heat Methods In this method, the heat is conducted without moisture that is by hot air, hot metal, radiation or hot fat. It is classified into two categories. Grilling and Broiling Both are similar methods used naturally for tender, portion sized poultry to create the right amount of surface browning by the time the inside is cooked to desired doneness. Grilling is cooking on rack over direct heat which may be charcoal, an electric element or gas heated, moving food items from hotter to cooler places on the grill. Grilled food must be turned over on during the cooking process to ensure even cooking. The shorter the cooking time, the lower the temperature or else the poultry will not have time to brown. The longer the cooking time, the lower temperature or the surface will brown too much or before the inside is done. The food item to be grilled maybe lightly oiled before cooking to prevent smoking. Baking and Roasting Baking is a method of cooking portion sized or cuts of poultry with prolonged dry heat using an oven with at least 150°C. Roasting is cooking whole poultry on a spit over an open fire. Cooking uncovered is essential. Roasting can be done using an oven. Poultry is placed on a rack to prevent from simmering in its own juice and fat. Change the position of the poultry for allowance for uneven temperatu Baked and roasted poultry are seasoned and flavored and cooked until golden brown in color with moist and tender texture. Sauteing This is cooking food rapidly food rapidly in a little fat over relatively high heat. It came from the French word “ sauter” which means to jump, referring to the action of tossing small pieces of food in the sauce pan. A wide shallow pan is best used for sauteing. The pan is preheated with a little far before adding the food item to be sauteed. Let the food item weeps and simmers in its own juice. If the pan is full, see to it that there is sufficient space between the pieces of food items, to allow steam to escape and prevent toughening. Sauteing involves the following techniques: a. Stir Frying: Done in a wok and cooks food items over very high heat. b. Searing or pan searing: Less oil is used. Searing is not intended to cook food fully. It is done before roasting, braising or stewing. Pan Frying This is cooking in a moderate amount of fat in a pan over moderate heat. It is similar to sauteing except more fat is used and the food is cooked at a lower temperature. Pan fried food are coated with flour, batter or breaded. They have crispy exterior with golden brown color and the meat inside is moist. Deep Frying To cook food submerged in hot fat. The pan used is deep enough to prevent boiling over or splashing of fat and wide enough to remove food items easily. Deep frying is done with the temperature between 350°F-375°F. FACTORS TO CONSIDER IN PRESENTING/PLATING POULTRY DISHES 1. Types of service wares 2. Plating 3. Garnishing 4. Sauces and Accompaniments PLATING/PRESENTING POULTRY DISHES Creative Food Presentation Techniques Plating the food Decorate the frame Mix Shapes, Colors and Textures Garnishes TECHNIQUES IN HANDLING AND STORING POULTRY 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. HANDLING Here are some simple tips for handing poultry: Always wash your hands before and after handling these meats. Clean chopping boards, work surfaces and utensils after preparing raw meats. You should never cut foods on a chopping board after cutting chicken - clean the board thoroughly first. Allow cooked dishes to cool completely before covering and refrigerating or freezing. Never reheat poultry more than once. STORAGE Fresh poultry can be stored for three or four days at a temperature below 3°C. Game birds can be stored in the same way but they are best used within 24 hours. Poultry is best kept on the bottom shelf of the cool room, which is the coldest area, and arranged on drip trays to catch any juices that seep out during storage. These trays should be cleaned regularly as part of your ongoing kitchen hygiene. When storing specific portions, do not remove the packaging until just before you are ready to use them. Before you cook a whole bird, such as a chicken or turkey, rinse out the cavity with cold water and pat the bird dry with clean kitchen towels or paper towels. If you are going to roast the bird, leave it uncovered for an hour or so before cooking to dry out the skin - this will help the skin crisp up during cooking. SAFETY PRACTICES IN HANDLING AND STORING POULTRY AND GAME PRODUCTS How to Handle Chicken Safety Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen. Fortunately, it’s easy to avoid getting sick from chicken and poultry as long as you follow safe food handling practices. 5 Safe Shopping for Chicken and Poultry During distribution to retail stores, fresh chicken is kept cold in order to extend its shelflife as well as to prevent bacterial 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. Once you’re home, you should immediately place your children 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. Safe Handling of Chicken and Poultry Just like meat, fish or any animal-based food product, raw or undercooked chicken carry bacteria. These bacteria can cause illness in large numbers. Therefore, to avoid illness we need to limit bacteria’s ability to multiply, or kill them altogether. Limiting their ability to multiply requires making sure that food products are not left at room temperature – or specifically, temperature between 40°F and 140°F- for more than an hour. And remember, freezing doesn’t kill bacteria either – it just makes them cold. The only way to kill food-borne pathogens is by thoroughly cooking the food. Another concern with respect to working with uncooked poultry is crosscontamination. Cross-contamination can happen when raw poultry – or even just its juices- somehow come into contact with any other food products but especially ones that are already cooked or ones that will be eaten raw, such as salad vegetables or greens. Fresh vs. Frozen Chicken and Poultry If the label on a raw poultry product bears the term “fresh”that indicates that it has never been colder than 25°F. Poultry that has at nay time been kept at 0°F or colder must have a label indicating that 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 labelled neither fresh nor frozen. Chicken and Poultry Product Dating Federal regulates don’t require poultry products to be dated. However, most retailers will date the chicken products that they sell. 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. 6 BASICS FOR HANDLING FOOD SAFETY Safe steps in food handling, cooking and storage are essential to prevent food borne illness. You can’t see, smell or taste harmful bacteria that may cause illness. In every step of food preparation, follow the following guidelines to keep food safe: Clean- wash hands and surfaces often Separate- don’t cross-contaminate Cook- cook to proper temperatures Chill- Refrigerate promptly 1. Shopping Purchase refrigerated or frozen items after selecting your nonperishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food without expiration dates. 2. Storage Always refrigerate perishable food within 2 hours ( 1 hour when the temperature is above 90 °F). Check the temperature of you refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0°F or below. Cook or freeze 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. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. 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. 3. Preparation Always wash hands 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. 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. 4. Thawing: Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. 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. 5. Cooking: Cook all raw poultry, 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. Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer. 6. Serving: Hot food should be held at 140 °F or warmer. Cold food should be held at 40 °F or colder. When serving food 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. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F). 7. Left overs: Discard any 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 4days. Reheat leftovers to 165 °F. 8. Refreezing: Discard any 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.