meats remain less expensive than cut meats. You may be called upon as a Senior First Cook to
trim, bone, portion, or provide basic butchering to a bulk meat item. It is important that you
know certain butchering skills. Chicken being the most popular meat item, you need to know the
different methods for portioning a bird. Always begin with a washed and trimmed bird.
(1) To remove the breast from a whole chicken, first split the skin along and in
between the two breasts. Then remove skin from the bird by gently pulling and cutting if
necessary. Next, remove the wishbone. Next, begin making cuts along the breastbone and the
breast, pulling off the breast meat as you cut. Finally, remove the boneless chicken breast by
cutting the breast from the wing.
(2) After the breast is removed from the chicken, it is cleaned, and the fillet is
removed. The sinew is removed from the fillet. Trim and reshape the breast. To make a pocket
in the breast, first lay the breast on a clean, dry cutting board. Next, with the largest end of the
breast facing you, slowly insert the tip of your cook's knife into the breast. Finally, slowly push
the knife into the breast, being careful not to puncture through the top or bottom, until the knife
reaches about 1/4 inch from the tip of the breast.
(3) To portion a whole chicken, first make two parallel cuts down and through each
side of the backbone. Next, remove the small bone that connects the two breastbones together by
"popping" it out. Next, cut the chicken into halves. Finally, portion each part of the chicken.
5.
Using Correct Equipment and Measuring Skills
a. Success in cooking requires accuracy at all times. The quality of your final product
depends on how you use your equipment. When a recipe requires 2 ounces, it means 2 ounces;
not a handful. Understanding your equipment and how to use it will ensure nutritionally
adequate food items.
b. A scale must be balanced before weighing an item. You must check the scale for
correct balance. With the scoop in place and the gradient bar weight set to zero, the balance
beam should be level (straight across). Scales are more accurate than measuring utensils and
should be used when available.
c. When using measuring utensils, you must use the proper methods of measuring
different ingredients to ensure accuracy. The following explains the various methods of
measuring ingredients:
(1) Measuring flour. Always sift flour before measuring to remove any impurities.
Fill the measuring device and level with a straight edge instrument. Do not pack or tap the
measuring device.
(2) Measuring brown sugar. Pack measuring device firmly with enough brown sugar
to hold a shape when removed. If sugar is lumpy, roll with a rolling pin to break up any lumps
before measuring.
QM 6322
1-7
Previous Page
