This document provides information on portion control and safe handling of poultry and game dishes. It discusses portion sizes for cooked chicken, thighs, legs, and wings. It also outlines techniques for creative food presentation including plating, garnishing, sauces, and accompaniments. Finally, it details safety practices for shopping, storing, preparing, cooking, serving, and leftovers of poultry and game products to prevent bacterial growth.

1. Plate/Present Poultry
and Game Dishes

2. •Portion Control for Cooked Poultry and
Game
Chicken
• Meat shrinks about 25% when cooked. A
quarter-pound hamburger (4 oz.) will actually
yield a 3 ounce portion after cooking. An 8 ounce
steak will yield about 6 ounces of cooked meat.
• A chicken breast is generally 3 - 4 ounces.

3. •Portion Control for Cooked Poultry and
Game
Chicken
• A chicken thigh is usually 2 ounces, while a leg
is 1 - 2 ounces.
• Chicken wings are high in fat. It takes 2 wings
to equal a 1 ounce choice (or exchange) with that.

4. How to Do Control Portion Sizes – Portion
Control Secrets
It‘s not always what you eat, but how much
you eat - It‘s the size of your servings that
really counts!

5. Most of us tend to underestimate the amount
of food we eat and tend to over estimate the
recommended portion sizes for many foods.
Almost everyone underestimates the amount
of calories they consume, and people who
weigh more do so, to a greater degree.

6. Portion: A ―portion‖ is how much food you
choose to eat at one time (breakfast, lunch,
dinner, or snack), whether in a restaurant,
from a package, or in your own kitchen.
Portions can be bigger or smaller than the
recommended food servings. There is no
standard portion size and no single right or
wrong portion size.

7. Serving: A ―serving‖ size is the amount of food
listed (and recommended) on a product‘s
Nutrition Facts (panel of packaged food) or the
amount of food recommended in the Food
Guide Pyramid and the Dietary Guidelines* for
Americans. Sometimes, the portion size and
serving size match; sometimes they do not. A
serving is a standard amount used to help give
advice about how much to eat, or to identify how
many calories and nutrients are in a food.

8. Factors to consider in presenting/plating
poultry dishes
• Types of service wares
• Plating
• Garnishing
• Sauces
• Accompaniments

9. Creative Food Presentation Techniques
The way food is presented affects a
person‘s perception of how it will taste.
Plating the Food- is the act of arranging the
meal on the individual plate immediately
before it‘s served.

10. Decorate the Frame- artistic framing
strategies to your cooking for a quick way to
improve your food‘s presentation.
You can also decorate the rim of a plate,
just as you‘d decorate a frame.
Use culinary elements like colorful spices .

11. Mix Shapes, Colors and Textures
Combine foods with different shapes, colors
and textures on the same plate.

12. Garnishes

13. Adding something decoration to the
main dish to enhance the appearance of
food.
 Garnishes can provide complementary
flavor.

14. Learning Outcome 4
Store Poultry and
Game Bird

15. Techniques in Storing Poultry
Poultry may be frozen whole, in halves, cut
into pieces, or parts after they are dressed.
Parts can be packed separately, ready to cook,
or for easy meal preparation and thawing.

16. Handling and Storage of Poultry
Poultry spoils very quickly unless it is
properly handled and stored.
Cooked poultry should be cooled as quickly
as possible, covered to prevent drying and
refrigerated.

17. Frozen poultry must be kept in the freezing
unit until it is thawed for cooking.
Freezing and Thawing Poultry
To prepare poultry properly for freezing, it
should be wrapped tightly in a moisture-vapor
proof film, foil or paper and then frozen at -
170oC (0oF) or lower.

19. It is not recommended to refreeze
poultry after it has been thawed.
When thawing, it is advisable to
thaw slowly inside the refrigerator
to give tissues a better chance to
rehydrate.

20. Immediately cook the thawed meat
since bacterial growth is rapid upon
thawing.
Slow thawing may be effected by
placing the 1 to 2 kg. chicken in the
refrigerator for 12 to 24 hours or to place
it under running tap water for ½ to 1
hour

21. frozen poultry or any other market
forms of poultry should not be allowed
to thaw or soak in a bowl of water
because of possible bacterial build.

22. Safety Practices in Handling and Storing Poultry and Game
Products
Safe Shopping for Chicken and Poultry
During distribution to retail stores, fresh chicken is kept
cold in order to extend its shelf life as well as to prevent
bacteria growth. Packages of chicken should feel cold to
the touch, and should be among the last items you select
before checking out.
Packages of chicken should be wrapped in plastic bags to
prevent leakage onto other items in your grocery cart.

23. Once you're home, you should
immediately place your chicken in a
refrigerator that maintains a temperature
of 40°F or colder, and use it within 2 days.
Otherwise, it should be frozen at 0°F.

24. Safe Handling of Chicken and Poultry
Just like meat, fish or any animal-based
food product, raw or undercooked chicken
carry certain bacteria. These bacteria can
cause illness in large numbers.

25. And remember, freezing doesn't kill
bacteria, either — it just makes them
cold. The only way to kill food-borne
pathogens is by thoroughly cooking the
food.

26. Fresh vs. Frozen Chicken and Poultry
If the label on a raw poultry product bears the
term "fresh," that indicates that it has never been
colder than 26°F. Poultry that has at any time
been kept at 0°F or colder must have a label
indicating that it is "frozen" or "previously
frozen," whatever the case may be.
Interestingly, poultry that has been kept at
temperatures colder than 26°F but warmer than
0°F can be labeled neither fresh nor frozen.

27. Chicken and Poultry Product Dating
If they do opt to date the product,
regulations do require that there be a phrase
signifying whether the date is a "sell by" date
or a "use before" date, and the explanation
must appear right next to the date.

28. Basics for Handling Food Safely
• Shopping
• Storage
• Preparation
• Thawing
• Cooking
• Serving
• Leftovers
• Refreezing

29. Guidelines to keep food safe:
• Clean — Wash hands and surfaces
often.
• Separate — Don't cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.

30. Shopping
Purchase refrigerated or frozen items after
selecting your non- perishables.
Never choose meat or poultry in packaging
that is torn or leaking.
Do not buy food without expiration
dates

31. Storage
Always refrigerate perishable food within 2
hours (1 hour when the temperature is
above 90 °F).
Check the temperature of your refrigerator
and freezer with an appliance thermometer.
The refrigerator should be at 40 °F or below
and the freezer at 0 °F or below.

32. • Cook or freeze fresh poultry, fish, ground
meats, and variety meats within 2 days; other
beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry
should be wrapped securely to maintain
quality and to prevent meat juices from
getting onto other food.

33. • To maintain quality when
freezing meat and poultry in its
original package, wrap the package
again with foil or plastic wrap that
is recommended for the freezer.

34. • In general, high-acid canned food such as
tomatoes, grapefruit, and pineapple can be stored
on the shelf for 12 to 18 months. Low-acid
canned food such as meat, poultry, fish, and most
vegetables will keep 2 to 5 years — if the can
remains in good condition and has been stored in
a cool, clean, and dry place. Discard cans that are
dented, leaking, bulging, or rusted.

35. Preparation
• Always wash hands with warm water and
soap for 20 seconds before and after
handling food.
• Don't cross-contaminate. Keep raw meat,
poultry, fish, and their juices away from other
food. After cutting raw meats, wash cutting
board, utensils, and countertops with hot,
soapy water.

36. • Cutting boards, utensils, and countertops
can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water.
• Marinate meat and poultry in a covered
dish in the refrigerator.

37. Thawing
• Refrigerator: The refrigerator
allows slow, safe thawing. Make
sure thawing meat and poultry
juices do not drip onto other food.

38. • Cold Water: For faster thawing, place food
in a leak-proof plastic bag. Submerge in cold
tap water. Change the water every 30 minutes.
Cook immediately after thawing.
• Microwave: Cook meat and poultry
immediately after microwave thawing

39. Cooking
Cook all raw poultry, beef, pork, lamb and veal
steaks, chops, and roasts to a minimum internal
temperature of 145 °F as measured with a food
thermometer before removing meat from the heat
source. For safety and quality, allow meat to rest for
at least three minutes before carving or consuming.
For reasons of personal preference, consumers may
choose to cook meat to higher temperatures.

40. Poultry: Cook all poultry to an
internal temperature of 165 °F as
measured with a food thermometer.

41. Serving
• Hot food should be held at 140
°F or warmer.
• Cold food should be held at 40
°F or colder.

42. • When serving food at a buffet,
keep food hot with chafing dishes,
slow cookers, and warming trays.
Keep food cold by nesting dishes in
bowls of ice or use small serving
trays and replace them often.

43. • Perishable food should not be
left out more than 2 hours at room
temperature (1 hour when the
temperature is above 90 °F).

44. Left overs
• Discard any food left out at room temperature
for more than 2 hours (1 hour if the temperature
was above 90 °F).
• Place food into shallow containers and
immediately put in the refrigerator or freezer for
rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F.

45. Refreezing
Meat and poultry defrosted in the
refrigerator may be refrozen before
or after cooking. If thawed by other
methods,cook before refreezing.

46. Thank you!!!! 