Foods

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Foods Nutrition

• Ch. 19 Poultry

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Chicken

• Chicken-
• Light meat- leaner and milder flavor breasts and
  wings
• Dark Meat- more oxygen in this part of meat (more
  myoglobin) which causes dark color legs and
  thighs higher in fat
• Purchasing Chicken- whole, cut up, or in specific
  parts
• Fresh- never been chilled below 26 F
• Hard Chilled- chilled between 0 F and 26 F
• Frozen or Previously Frozen- has been chilled
  to below 0F

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Chicken

• Broiler-fryer
• Most tender most common
• Roaster
• Larger older than broiler-fryer
• Yield more meat per pound
• Stewing
• Older, mature birds
• Less tender----must use moist cooking methods
• Rock Cornish game hens
• Young, small, special breed
• One bird one serving (Mid-evil Times)
• Capons
• Desexed roosters under 10 months old
• Tender flavorful, best roasted

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Turkey

• Larger than chickens and have a stronger flavor
• Roasting- most common cooking method
• The different type of turkeys are categorized by
  size
• Beltsville or Fryer-roaster-
• Smallest type of turkey
• Average weight 5-9 lbs.
• Least available type of turkey
• Hen-
• Female turkey
• Average weight 8-16 lbs.
• Tom-
• Male
• Up to 24 lbs.

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Ducks Geese

• Ducks and Geese-
• All dark meat
• Flavorful yet high in fat
• Usually only sold as whole frozen

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Ground Poultry

• Healthy eating
• Ground Chicken or Turkey
• Ground Turkey Breast or Ground Chicken- both
  meat and skin
• Ground Turkey Breast Meat or Ground Chicken
  Meat- only meat (no skin)
• Can be substituted for ground beef- healthier yet
  drier (add more liquid/seasoning)

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Giblets

• Edible poultry organs
• Liver, gizzard (stomach), and heart
• Usually removed, packaged, and stuffed inside bird

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Inspecting Grading

• USDA- United States Department of Agriculture
• Grade may appear on the package or attached to
  the wing of the bird
• Grade A, B, or C
• Grade A is the most common found in supermarkets
• Practically free of defects
• Good shape and appearance
• Meaty

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Buying Storing Poultry

• Look for poultry w/ good appearance
• High Quality Characteristics plump, meaty,
  smooth and soft skin, well distributed fat, no
  tiny feathers, no bruises
• Boneless pieces are more expensive
• Store in refrigerator for 1-2 days
• Freeze for longer storage