Page 155 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES Seasoning
Seasoning
is the addition of various ingredients e e e e e e e e g g g salt and and pepper and and certain spices and herbs to to give a a a a a a particular flavour to to a a a a a a dish or type of food Adjusting the the the quantities of the the the seasoning will affect the the the flavour but you must be careful Too much of some seasonings e e e e e e e e e g g g salt can make the dish or ingredients inedible A chicken or or or turkey for for roasting is usually seasoned before cooking during the the preparation stage If the the poultry you are preparing is for a a a a a a WET METHOD
of cookery e e e e e e e e e e g g g stewing or or braising the poultry should be be well seasoned before cooking cooking The overall seasoning of the dish should be adjusted after cooking cooking when all of of the the the flavours of of the the the ingredients in in in the the the casserole have combined Marinating
Marinating
Marinating
is is used to preserve or flavour foods Marinating
Marinating
poultry is is done by combining a a cooked cooked or or uncooked liquid with the bird or or joints in in in in a a dish The liquid is called the marinade It contains ingredients which will alter and enhance the the the flavour of the the the poultry poultry The poultry poultry can be be left in in the the the marinade for between 30 minutes and 48 hours depending on the dish The poultry should be covered completely by the the liquid Marinating
will prolong the the shelf life of poultry As a a a a a chef you you can experiment with creating your own marinades by combining flavours and adding those to different base ingredients e e e e e e e g g g poultry Preserving poultry Poultry can be stored for 3-4 days in in a a a a a fridge and up to to 12 months in in a a a a a freezer Poultry to to be be be frozen should be be be labelled and covered to to prevent cross- contamination and possible freezer burn Chilled poultry should be stored near the bottom shelf of a a a a refrigerator to to to prevent cross-contamination Vacuum packing
This is is a very effective method of storing poultry Smoking this method is is used to preserve some poultry such as duck goose or chicken The poultry is heated gently by a a a fire to dry and preserve it Chicory woods for example are burned to give it a a a a strong smoky flavour • • • • • Poultry can contain harmful bacteria e e e e e e g salmonella This means it is is necessary to to store poultry correctly before during and after preparation Ensure that raw poultry is is stored at at at the bottom of a a a a a refrigerator this will prevent any blood or liquid dripping onto other foods Clearly label label poultry which has been prepared The label label should include the date so that it it is possible to determine its shelf life Store prepared poultry at 1-5°C Do not stock prepared poultry on top
of each other as it can affect the the appearance appearance and and quality of the the each as it it can affect the the appearance appearance and and quality of the end product 155