Overview

Throughout the centuries the human diet has included meat from a broad range of large and small birds. While some varieties are captured in the wild and have a strong gamey flavour; the majority of poultry items used in Australian kitchens have been domesticated and are raised on farms, providing a milder flavour and consistent quality.

The popularity of poultry in our diet is evidenced by the way that it is prepared and eaten in the home and used extensively on menus throughout the catering industry. The white flesh obtained from certain birds is viewed as a healthy alternative to red meat and the dark fleshed varieties bring a diversity of flavours and textures to any menu.

Some poultry types are a regular meal item in the majority of Australian households, while others are often only prepared for special occasions such as Christmas or at dinner parties. There are also varieties that are just beginning to gain popularity on menus in the restaurant and catering sectors.

In this unit you will learn how to:

• Select and purchase poultry
• Handle and store poultry
• Prepare, cook and present poultry.