Q4_PPT6_Guidelines and Storage of Poultry and Game Bird Dishes.pdf

Q4_PPT6_Guidelines and Storage of Poultry and Game Bird Dishes.pdf

1. Prepare
Poultry and
Game Dishes
TLE -10 COOKERY

2. PERFORM MISE EN PLACE
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
3. Ingredients are assembled according to quantity, type, and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Poultry and game are prepared based on its enterprise poultry and game
preparation techniques
6. Frozen poultry and game are thawed in accordance with enterprise
thawing procedures
7. Frozen ingredients are thawed following enterprise procedures.
8. Where necessary, raw ingredients are washed with clean potable water.

3. Guidelines when buying poultry

4. ●Choose alert, healthy, well-feathered and well-
formed chicken.
●The eyes should be bright and alert
●The body of the fowl is free from skin injuries
●They should have a good fat covering, free of
tears, broken bones bruises and blisters.
●Choose younger chicken because they are more
tender.
●Tip of breastbone should be flexible
●It has plump and well-round body.
●The skin should be cleaned, smooth and pliable
Live Chicken

5. ●With head, feet and viscera intact
●Should be clean, well-fleshed, have a
moderate fat covering, free from pin
feathers, no cuts and tears
●Avoid those with missing parts, broken
bones and discoloration.
Dressed Chicken

6. ●Slaughter and bleeding
●Scalding
●Defeathering
●Evisceration
●Cutting into parts according to types of meat
Steps in Preparation of Poultry
for cooking done at home

7. ●Complete protein
●Calories
●Vitamin B complex
●Minerals
Nutritional Content of
Poultry;

8. Proper storage of poultry and game bird dishes is
essential to maintain their quality, prevent
foodborne illnesses, and ensure food safety. This
resource will provide you with guidelines on how
to store these dishes correctly to keep them fresh
and safe for consumption.
Proper Storage of Poultry
and Game Bird Dishes

9. ●Temperature Control
●Packaging and Labeling
●Storage Duration
●Thawing and Reheating
Proper Storage of Poultry
and Game Bird Dishes

10. ●Temperaturecontroliscrucialwhenstoringpoultryandgamebird
dishes.Thesemeatsarehighlyperishableandcanquicklyspoilif
notstoredattherighttemperature.Followtheseguidelines:
1.Refrigeration:Storecookedpoultryandgamebirddishesinthe
refrigeratoratatemperaturebelow40°F(4°C).Thishelpsslow
downbacterialgrowthandkeepsthemeatfresh.
2.Freezing:Ifyoudon'tplantoconsumethedisheswithinafew
days,freezingisagreatoption.Wrapthedishestightlyinfreezer-
safepackagingtopreventfreezerburn.Maintainafreezer
temperatureof0°F(-18°C)orbelowforoptimalstorage.
Temperature Control

11. ●Properpackagingandlabelingareessentialtomaintainthequality
andpreventcross-contaminationofpoultryandgamebirddishes.
Here'swhatyoushoulddo:
1.Packaging:Useairtightcontainersorfreezerbagstostorecooked
dishes.Thispreventstheentryofairandhelpsretainmoisture,
flavor,andtexture.
2.Labeling:Clearlylabeleachpackagewiththenameofthedishand
thedateitwasprepared.Thiswillhelpyoukeeptrackofthestorage
timeandensureyouconsumetheoldestdishesfirst.
Packaging and Labeling

12. ●Toensurefoodsafety,it'simportanttobeawareofthe
recommendedstoragedurationforpoultryandgamebirddishes.
Herearesomegeneralguidelines:
1.RefrigeratedStorage:Cookedpoultryandgamebirddishescanbe
safelystoredintherefrigeratorforupto3-4days.Afterthisperiod,
theriskofbacterialgrowthincreasessignificantly.
2.FreezerStorage:Ifproperlypackaged,cookedpoultryandgame
birddishescanbestoredinthefreezerfor2-6months.However,for
thebestquality,it'srecommendedtoconsumethemwithin2-3
months.
Storage Duration

13. ●Whenit'stimetoconsumethestoredpoultryandgamebirddishes,
properthawingandreheatingtechniquesarecrucial.Followthese
steps:
1.Thawing:Ifthedisheswerefrozen,thawthemintherefrigerator
overnightorusethedefrostfunctiononyourmicrowave.Avoidthawing
atroomtemperature,asitpromotesbacterialgrowth.
2.Reheating:Whenreheating,ensurethedishesreachaninternal
temperatureof165°F(74°C)tokillanybacteria.Useafood
thermometertocheckthetemperature.Reheatonlytheportionyou
plantoconsumeandavoidreheatingmultipletimes.
Thawing and Reheating

14. ●1.ExampleofProperStorage:Aftercookingaroastedchicken,letit
cooltoroomtemperature.Then,storethechickeninanairtight
containerandplaceitintherefrigerator.Consumeitwithin3-4days
orfreezeitforlongerstorage.
●2.ExampleofThawingandReheating:Takeafrozenturkey
casseroleoutofthefreezerandthawitintherefrigeratorovernight.
Oncethawed,reheatitintheovenat350°F(175°C)untiltheinternal
temperaturereaches165°F(74°C).Serveandenjoy!
●Remember,followingtheseguidelinesforproperstorageofpoultry
andgamebirddisheswillhelpmaintaintheirquality,prevent
foodborneillnesses,andensurethesafetyofthefoodyouconsume.
Examples

15. Tips to avoid
cross
contamination

16. ●Wash chopping boards, knives and other utensils after every
use
●Use separate chopping boards for ready to eat foods and
raw meat
●Keep raw poultry and other meats away from ready to eat
foods
●Avoid putting cooked poultry on plates used for raw meat,
poultry or seafood.
●Whole poultry should be cooked thoroughly at 180 ℃

17. Suggested Recipes
Buffalo Wings

18. Suggested Recipes
Chicken Tinola

19. Suggested Recipes
Chicken Biryani

20. Suggested Recipes
Fried Chicken

21. Project Plan:
Amazing Wings from around the world