Chicken-Handling Safely

Product

Boneless,
skinless breast
165°F
(74°C)

Boneless,
skinless thigh
165°F
(74°C)

Bone-in breast
165°F
(74°C)

Bone-in legs-Bone-in
Thighs

Bone-in drumsticks
165°F
(74°C)

Ground chicken
patties
165°F
(74°C)

Chicken Legquarters
165°F
(74°C)

Whole chicken –
unstuffed
185°F
(85°C)

 

Grill

 

Product

Internal
Temperature

Boneless,
skinless breast

165°F (74°C)

Boneless,
skinless thigh

165°F (74°C)

Bone-in breast

165°F
(74°C)

Bone-in legs-Bone-in
Thighs

Bone-in drumsticks

165°F
(74°C)

Ground chicken
patties

165°F
(74°C)

Chicken Legquarters

165°F
(74°C)

Whole chicken

185°F
(85°C)

Pan

 

Product

Internal
Temperature

Boneless,
skinless breast

165°F
(74°C)

Boneless,
skinless thigh

165°F
(74°C)

Bone-in breast

165°F
(74°C)

Bone-in legs-Bone-in
Thighs

Bone-in drumsticks

165°F
(74°C)

Ground chicken
patties

165°F
(74°C)

Chicken Legquarters

165°F
(74°C)

Whole chicken

185°F
(85°C)

 


Cooking Methods
Described

DRY
HEAT

Roasting

Roasting is to cook foods by surrounding them in dry heat usually in an
oven or by spit roasting over an open fire or on an outdoor grill.
 

Broiling
Broiling is to cook foods at a high temperature with an overhead heat
source, four to six inches below the heat source. meat is usually only
turned once during cooking


Sauteing
Sauteing is to cook fast in a small amount of fat. The pan should be
preheated to allow the food to be seared quickly.
Baking
In baking method of cooking, the food is cooked using convection heating.
The food is put into an enclosed area where heat is then applied and
the movement of heat within the confined space, acts on the food the
make it get cooked.
MOIST HEAT

Boiling
Boiling is cooking in liquid at 212 °F
at sea level. The liquid may be water, a seasoned liquid, wine, stock, or a mixture
Simmering
to 205 Simmering is cooking in a liquidjust below the boiling point.  The temperature of the liquid is 185 °F
Poaching
Poaching is to cook in a liquid that is not actually bubbling at 165°F to 180 °F It
is usually used to cook delicate foods such as fish and eggs.
Stewing
In the process of cooking using the stewing method food is cooked using a
lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot with pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly
thickened and stewed food is served in that manner.

DRY HEAT
Grilling
Grilling is done an on open grid or grate over a heat source.
The heat source can be electric,charcoal, or a gas flame.
 

Frying
There are two types of frying:
 

Pan frying
Is done in a moderate amount of fat over moderate heat. This method is
used for larger pieces of meat, turned more than once during cooking.

Deep fat frying
is to fry foods completely submerged in fat, meat must be fried at 350° Fto 360°F degrees to minimize fat absorption
 

Barbequing
The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking
meat cutlets, fish or chicken pieces. The food is usually marinated
with spices and tenderizers (for meat cuts) for sometime before it is
cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil
is heated up and food is added.


MOIST HEAT

Steaming
Steaming is cooking foods by exposing them directly to steam, on a rack
above boiling liquid, by wrapping foods tightly, or in a covered pan
allowing the food to cook in its own steam, it is a good method for
fish, not meat.
Blanching
To cook food items briefly in boiling water is known as blanching, meats are placed in cold water and brought to a boil or placed directly into boiling water.
After a brief cooking time they are removed and plunged in icewater to stop the cooking process and to set color. Meats are blanched briefly to leach out impurities or salt.

 


 



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