Page 154 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES COATING IN IN FLOUR
Coating with seasoned flour is commonly done when preparing poultry poultry for sauté Dip each piece of poultry poultry in in in a a a a a a a dish of o seasoned seasoned flour and shake off the the excess The seasoned seasoned powder combines with the the poultry to create a a a a a a a well-coloured and crisp texture when sealing the meat COATING IN IN BREADCRUMBS
Coating poultry poultry in in in flour egg and breadcrumbs for chicken Kiev allows the the garlic butter to be held in in in the the poultry poultry breast during cooking A breadcrumb coating adds a a a a a different texture to the dish 1234
Take three bowls one bowl of well-seasoned flour one bowl of beaten egg and one of fine breadcrumbs Coat the poultry in flour and shake off any excess flour Place into the beaten egg mix ensure it is fully coated in the egg shake off any excess Place into the breadcrumbs and ensure that it is fully coated shake of any excess breadcrumbs STUFFING OR FILLING
Store on a a a suitable tray until needed Once the poultry has been coated it must not be be be left very long before cooking or the coating will be come soggy Do not stack portions of bread crumbed products on on top
of of each other or the the the quality of of the the the coating and its appearance will be affected Use greaseproof paper to layer many portions of coated poultry Stuffing Stuffing or filling poultry adds flavour appearance and and texture of the dish Stuffing Stuffing e e e e e e e g g g g g sage and and onion is is often put into the neck cavity cavity Legs can also be stuffed or or or filled Before stuffing a a a a a a cavity cavity it it it is important to to check it it it to ensure the the the the quality of of the the the the bird If necessary wash and dry the the the the inside of of the the the the cavity The stuffing or filling should always be at at the the correct temperature which is 1-5°C If possible do not handle the the filling use a a a a a a spoon or or piping bag This reduces the risk of bacteria growing and cross contamination Equipment used to stuff a bird:
• Suitable knife
•Chopping board
• Piping bag to fill the the cavity in in the the meat • Spoon to prevent unnecessary handling of the stuffing •String to tie the bird • Gloves which the the food handler uses to stuff the the bird 154