Poultry Dishes

        Being a teacher is never easy, the every day dealing with students with different level of motivation, different attitudes about learning, and different responses to specific instructional practices is somewhat unique challenging to work on. It takes a calm, collected, organized, and confident attitude for the teachers to work with students who often need a great deal of more support and assistance than their peers to succeed. Despite of the hardships that the teachers encounters in everyday dealings it is a great achievement to us seeing the students having their diplomas in their hands and one step ahead  to reach their goals in life.

            I have been teaching high school level for two years. At first, I must say that I really had a hard time to teach my grade 9  and grade 10 students especially  in their cookery subjects because students were nervous about their own skills and abilities but now cooking become much simple nowadays. clearly, it is an art of creativity. I believe, it may be because of the changing food habits and technological advancement in the society. 

Poultry Preparation and Cooking Guide

         

  One of the most popular food items all over the world is poultry, especially chicken prepared in various ways according to national preferences or taste, as dictated by culture and history of a country. 

        The advancement made in poultry raising in terms of growth rate consumption of feeds, better strain and breed has made poultry one, if not the highest, source of protein food for all people across the globe. 

Poultry Preparation and Technique 
Nowadays, cutting of whole poultry into parts is one of the services offered for free in supermarket and wet markets. for home and commercial establishments, this is advantageous as it reduces labor and time for preparations. Here are step by step procedure on how to fabricate chicken at home use the video and as your guide.

This piece is not about "to cut or not to cut." Rather, what follows is an (almost) step-by-step, neat and tidy, guide to taking apart a chicken using a boning knife.

Steps in Fabricating Chicken

1. Get rid of the bum. Hold on to the tail bits and slice it right off!

2. Off with the wings. 

Cut around the wing joints, snap them, then cut through in between the joints.

3. Spread that leg. 

You can see where the leg joins the thigh.  It has a little fat deposit at the joint.  Cut through it.

4.Thigh draw nigh. 

Lift up the thigh and cut through the skin between the thigh and the breast, bending the thigh backward until you see the ball socket

5.Lay your hand upon the breast. 

You see that line that runs the length between both breasts? Keep an eye on it.  Prepare to cut right along it.

Cut along the back bone right through the ball and socket joint…

Repeat all steps for the other side of the chicken…

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Stuffed Chicken Breast

Servings: 1 serving

Calories: 254 kcal

Author: Christel Oerum

Ingredients

• 1 Chicken breast
• 1 oz. (28 g) Low-fat mozzarella
• 1 Artichoke heart (from a can)
• 1 tsp. Sundried tomato, chopped
• 5 Large basil leaves
• 1 clove Garlic
• ¼ tsp. Curry powder
• ¼ tsp. Paprika
• Pepper
• Toothpicks

Instructions

1. Brine the chicken breast in salt water as described in our post “How To Cook The Perfect Chicken Breast” (optional)
2. Preheat the oven to 365 F (185 C)
   
3. Cut the chicken breast almost halfway through with a sharp knife
4. Chop up the mozzarella, artichoke, basil, tomato and garlic. Mix to combine and stuff it into the cut chicken breast
5. Use a few toothpicks to close the chicken breast around the stuffing
6. Place the chicken breast on a baking sheet or on aluminum foil, and season it with pepper, curry powder, and paprika.
7. Bake for 20 minutes (depending on the size of the chicken breast)
8. Remember to remove the toothpicks before serving, and you're done!

⟹⟹Reminders!!! ⟸⟸

The common causes of food contamination and food spoilage are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices

4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria

8. Prolonged exposure to temperatures favorable to bacterial growth

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Credits  

photos used in this blog © of  http://www.chefandsteward.com/2011/02/20/free-cooking-class-how-to-fabricate-a-chicken/