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Lecture Professional cooking (7/E): Chapter 13 - Gisslen

This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;. | Chapter 13 Cooking Poultry and Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Remember that poultry items are almost always cooked well done (except for squab and game birds). Seasonings and, if desired, a little mirepoix or a bouquet garni should be placed inside the cavity. Roasting and Baking Seasoning and Basting When roasting whole birds: Season the skin only if it is to be served and eaten. Seasonings will not penetrate the skin. Roasting and Baking Seasoning and Basting Oil the skin before roasting to help in browning and to protect against drying. Skin may be basted with fat during roasting. This is unnecessary if the bird is roasted breast down (and turned breast up just at the end of the roasting period to brown). Roasting and Baking Seasoning and Basting Basting is beneficial for large turkeys. Baste every 20 to 30 minutes. Too frequent basting results in the loss of a great deal of heat from the oven due to frequent . | Chapter 13 Cooking Poultry and Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Remember that poultry items are almost always cooked well done (except for squab and game birds). Seasonings and, if desired, a little mirepoix or a bouquet garni should be placed inside the cavity. Roasting and Baking Seasoning and Basting When roasting whole birds: Season the skin only if it is to be served and eaten. Seasonings will not penetrate the skin. Roasting and Baking Seasoning and Basting Oil the skin before roasting to help in browning and to protect against drying. Skin may be basted with fat during roasting. This is unnecessary if the bird is roasted breast down (and turned breast up just at the end of the roasting period to brown). Roasting and Baking Seasoning and Basting Basting is beneficial for large turkeys. Baste every 20 to 30 minutes. Too frequent basting results in the loss of a great deal of heat from the oven due to frequent door opening. Roasting and Baking Seasoning and Basting Low-temperature roasting is best for large items, such as turkeys and capons. Large turkeys may be roasted at 250° to 325°F (120° to 165°C). It is not advisable to roast at very low temperatures. The interior temperature will take too long to rise, providing a good breeding ground for bacteria. Roasting and Baking Temperature Smaller items, such as roasting chickens, are usually roasted at 325° to 375°F (165° to 190°C). The searing method may be used for chickens under 4 to 5 pounds (2 kg) and for baked chicken parts. Begin roasting in the oven at 450°F (230°C) for 15 minutes. Then reduce the oven temperature to 250° to 325°F (120° to 160°C). Roasting and Baking Temperature Ducks and geese may be started at a high temperature in order to: Melt off some of the heavy fat layer under the skin. Make the skin brown and crisp. Roasting and Baking Temperature Roasting and baking are the same process. Baked