LESSON 14 - JOINTING A CHICKEN/ METHODS OF COOKING/ PRESENTATION/ - - PDF document

LESSON 14 - JOINTING A CHICKEN/ METHODS OF COOKING/ PRESENTATION/ CHICKEN STOCK

Subjects Demonstrations Recipes cooked

Jointing a chicken Methods of cooking Presentation Chicken stock Knife skills Jointing a chicken into 8 Making stock (see separate stock notes) 343 Mustard baked chicken full each. Name and freeze 1 chicken breast for next week carrot batons (2 large carrots each) 96 Chicken stock group responsibility XR Turkey bonbons 1/2 per 2 Teaching points The small ‘office’ knife is the easiest to handle for novice jointers - collect this together with a red board, pair of scissors and a chicken an gather centrally to joint

• together. Be alert to hand and equipment hygiene

Remember to save, name and freeze a chicken breast for the jerk chicken next week if this is a useful economy A class PANER section can be set up for the turkey bonbons. Make sure the breadcrumbs are as dry and fine as possible. 24/48 hour old bread, crusts removed and processed makes a good crumb, any fresher and it clumps. Set up separate communal trays of seasoned flour, egg and breadcrumbs for ease and to avoid undue wastage Direct students to the wet hand dry hand system to keep the two dry ingredients in good condition for as long as possible. Students should be directed to sieve flour and breadcrumbs on to separate clean plates / trays if they are becoming clogged with egg. This will ensure a neat and complete final coating Students to should know that watercress is stored leaves down in water Theory points Jointing and cooking a chicken

Students should know that a chicken is jointed into 8 even-sized pieces. Students should know how to joint a chicken – see jointing notes and pictures on p337 Students should be able to test that the chicken pieces are cooked by carefully piercing the flesh of a thick joint with a skewer on the underside to see if the juice runs clear. A white plate removes any doubt regarding the colour of the juice The students should trim the wing tips and drumsticks before serving Students should know that some pieces of chicken tend to cook faster than others ie the breast will cook quicker than the thigh and can be removed early or put in later to prevent over cooking and drying out Students should know that breast and wing joints are classed as white meat, thigh and drumsticks are dark or brown meat Students should present the chicken with centre height, pan juices and a watercress bouquet on a warm serving platter. Students may be required to serve a piece of white and dark meat which would be done on a warm main course plate with pan juices and watercress Carrot batons Students should cut their carrot batons to be as perfect and uniform as possible Carrot batons should be approximately 4 finger (tip) lengths Cooking method is by boiling or steaming, cooking time with vary according to thickness Cooked carrots can be finished in a little seasoned butter as a minimum and chopped herbs where available Stocking making (see separate notes) NOTE THAT CELERY IS AN ALLERGEN What to look for when marking Presentation of food and working area should be clean, neat and tidy. Food and serving dishes are the correct temperature Method will have been as independent as possible with the student making a good effort to suggest solutions to queries they may have Mustard baked chicken The skin should be evenly brown and crispy – a few blisters are fine so long as they are not charcoal black The size of the warmed serving plate should be appropriate for the size of the serving: whole bird/portion for one? If asked for a portion, the rest of the meat

should be well presented – not served in the roasting tin The joints should be neatly trimmed – legs above the knuckle, wing tips removed The watercress bouquet should be fresh and plentiful The meat should not be pink The breast meat should be moist and well seasoned Pan sauces should be used – spooned over the meat Work was independent, confident and well organised For the MAX 5 Marks available all these elements need to be in place Carrot batons The batons should be of a neat even appearance They should be well seasoned They should be just cooked through – no raw crunch or waterlogged texture The butter glaze should be minimal and coating well Herbs if used are very finely chopped Work was independent, confident and well organised For the MAX 5 Marks available all these elements need to be in place Turkey bonbons The bonbons are well coated The bonbons are cooked and golden brown The bonbons are well seasoned Team work was independent, confident and well organised