Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
638
barbecue sauce. Seasoned barbecue sauces should not be added until the last 15 or 20 minutes.
The chicken pieces should be turned every 10 or 15 minutes during the 45 to 60 minutes
required for doneness. To shorten the cooking time, the pieces can be partially cooked in a
steamer or oven just before barbecuing.
Moist-Heat Methods for Cooking Poultry
Several moist-heat methods may be used for cooking older, less-tender poultry or for menu
variety. These methods include braising, stewing, simmering, and steaming and may be used for
cooking whole or split poultry to be sliced, creamed, or made into soups and stews. The flavor
that develops depends on the concentration of the broth. In braising, only enough liquid is used
to cover the bottom of the pan; in stewing and simmering, the meat is fully covered with liquid.
In all moist-heat methods, the pan or kettle is covered tightly, and the temperature is kept
at about 185°F (85°C). Cooking time depends on the age and size of the bird and the quantity
in the pan. The poultry should be cooked until fork tender. Poultry parts also may be steamed
in low- or high-pressure steamers according to the manufacturer’s instructions.
If moist-heat methods are used to produce cooked boneless meat to be used in other
recipes, the poultry should be removed from the cooking liquid as soon as it is done. The pieces
should be placed in a single layer on a flat pan and allowed to cool only enough to ensure safe
handling. The meat should be quickly boned by using a fork, tongs, and nonlatex disposable
gloves. The boneless meat should be placed in a shallow layer on a flat pan, refrigerated immediately,
and kept refrigerated until used. The broth should be cooled separately by adding ice,
if the broth is concentrated, or by placing the hot broth in a pan in a sink filled with ice water
and stirring until cold. Cooked poultry meat should be stored in the same manner as other meat
products.
Fish and Shellfish
Good-quality fish that is well prepared can compete with the finest meat or poultry. Fish flesh
is delicate and contains some connective tissue and variable amounts of fat. Fat content is one
of the characteristics that determine the best cooking method for a particular species of fish,
although almost any cooking method will produce a tender product. Most finfish and all shellfish
are lean, with less than 5 percent fat. This means that they are susceptible to drying by
exposure to either air or heat. Other considerations are the size, texture, form, and strength of
the fish’s flavor.
Well-done (the point at which the flesh becomes opaque, flakes easily, and is moist) is
always the stopping point when cooking fish. High cooking temperatures or overcooking yield
a hard, dry, pulpy fish that breaks up easily. Table 19.7 lists recommendations for cooking
methods for several common species of freshwater and saltwater fish. Fish should be served as
soon as possible after cooking because holding makes unbreaded products dry and breaded
products mushy.
Handling and Storage of Fish and Shellfish
Proper handling and storage are necessary to protect the quality of fresh and frozen fish. Ease
of handling, product quality, and microbiological safety are all primary concerns. Fresh fish
and shellfish should be stored in the refrigerator at about 35°F to 40°F (2°C to 4°C) for no
longer than two days.
Frozen unbreaded fish products should be thawed in the refrigerator; 24 to 36 hours
should be allowed for thawing 1-pound packages and 48 to 72 hours for 5-pound, solid-pack
packages and 1-gallon cans. If faster thawing is necessary, sealed containers can be thawed
under cold running water. This is not a recommended practice, however, because soluble flavors
will leach out into the water if the fish pieces become waterlogged. Breaded products
should not be thawed before cooking.