Duration:

Theoretical and practical training for 2 days

Maximum Number of Participants:

15 Participants

Content:

Poultry is the collective term for domesticated birds bred for eating. They include chickens, ducks, geese, guineas, pigeons and turkeys.

Poultry is generally the least expensive and most versatile of all main-dish foods.

In this course, we discuss the different kinds and classes of poultry and how to choose those that best suit your needs. You will learn how to store poultry properly to prevent food-borne illnesses and spoilage, how to butcher birds to produce the specific cuts you need, and how to apply a variety of cooking methods properly.

The structure of the workshop will cover the following topics:

• To understand the structure and composition of poultry
• To identify various classes of poultry
• How to purchase poultry appropriate for your needs
• How to store poultry properly
• Nutritional value of poultry
• Food safety rules in handling poultry & poultry dishes
• How to butcher birds to produce the right cuts you need
• How to prepare poultry for cooking
• How to apply various cooking methods to poultry