Page 157 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES Recommended roasting times are:
• Chicken: 200-220°C for 20 20 20 20 minutes minutes per 400g plus 20minutes • Turkey: 180°C for 20minutes per 400g plus 20 20 minutes minutes • Duck 180°C for 30 minutes per 350g
Hot Holding
Holding
poultry at at at at the right temperature is a a a a a a a legal requirement The Food Safety Act 1990 states that hot poultry must be served or held at at at at a a a a a a a a a a temperature of at at at at least 63°C This ensures that any harmful bacteria will not multiply Serving
Before serving the the poultry dish you must check the the following:
• Is the the poultry cooked thoroughly and still at at the the required temperature? • Does the dish require seasoning?
• Does the dish require a a correct garnish?
• Do I have the correct portion size?
Some dishes for example chicken bonne femme require a a a a a a classic garnish of baby onions it is is is very important to to ensure ensure you follow these classic methods as as as much as as as possible this ensures the the the customers perception of the the the dish dish are clarified Lots of chefs add their own twist to dishes for for example using different flavoured butters for for chicken Kiev 157