In the food lab, the food materials and equipment used for manually processing the chicken included fresh whole chickens, cutting boards, sharp knives, kitchen shears, meat thermometers, stainless steel bowls, and disposable gloves.
The chicken had been carefully selected for its freshness and quality. Before beginning the processing, the work area had been sanitized, and all necessary equipment had been gathered.
The chicken had been placed on a cutting board, and disposable gloves had been worn to ensure hygiene. Using a sharp knife, the chicken had been expertly cut into various portions, including breasts, thighs, wings, and drumsticks. Kitchen shears had been utilized to remove any unwanted parts, such as fat and skin, ensuring a clean presentation.
Once the chicken had been portioned, each piece had been weighed for proper cooking and serving sizes. Meat thermometers had been used to check the internal temperature of each portion, ensuring that they reached the safe cooking temperature for poultry.
Finally, the processed chicken pieces had been placed into stainless steel bowls, ready for marinating or cooking as per the recipe requirements. Throughout the entire process, care had been taken to maintain food safety standards, promoting a clean and safe working environment.