What are the safety requirements which must be considered What are the

What are the safety requirements which must be

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What are the safety requirements which must be considered? What are the requirements for assembling the food processor in a safe and hygienic manner? What are the requirements for ensuring the sharpness of knives is maintained during the preparation of poultry? How is this done? Equipment and utensils required Knife to cut chicken and chopped. Kitchen string Trussing needle Food processor Bowls Frypan Safety requirements Wash hands before preparing ingredients and cooking Use disposable gloves Safe and hygienic assembly of food processor Ensure equipment is clean before assembling and use Ensure that using appropriate and suitable cleaning agents or process Use equipment safely and hygienically according to manufacturer instructions Place the unit in the desired location and verify stability. The working area must be dry, away from potential heating sources, and away from passageways. Be aware of damages because it can cause incorrect power supplied Methods and procedure to ensure sharpness of knives Knives can be sharpening by whetstones, sharpening steel, electric sharpeners and others. To sharpen it with sharpening steel is to hold the knife by grabbing it with your middle, ring and pinky fingers around the handle. Your thumb and forefinger should be around the blunt back side of the blade. Twenty degrees is the most common sharpening angle. List 3 methods of trussing and describe how they are done.
Trussing Description 1. Shortcut method 2. Tying the legs first 3. Tying the wings first 1. Position the chicken breast-side up, cross the legs and tie them with twine as tight as possible and then tuck in the wings. 2. Lay the piece of twine under the legs, cross the twine over the leg, pull the end under the two drumsticks and up on either side, place the strings under the thighs and over the wings then knot the twine. 3. Center the twine at the front of the chicken so it aligns with the neck opening, bring the ends of twine forward, tie the twine under the breasts then thread the ends of the twine below the legs. Provide 4 reasons for trussing. Reasons 1. It help cooking evenly 2. Prevents the wings tips and legs from burning during roasting or grilling 3. Give a good looking shape 4. Prevent dry breast meat What are the storage, temperature and thawing requirements for frozen poultry? Storage requirements Storage temperature Thawing requirements Write down date that food have storage so we know which one has been there the longest Freeze it as soon as possible to maintain the best quality Below 5 degrees Celsius to avoid danger zone Keep frozen at -18 degrees Celsius Refreezing food which already been frozen What are the storage requirements for cooked poultry products on display or for sale or further use, including labelling where relevant?

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