Poultry

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Poultry

• Creative Foods

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Types of Poultry

• Chicken Turkey
• Goose Duck

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Nutrition

• Poultry is found in the protein group of the food
  guide pyramid
• 2 to 3 servings per day
• 3 oz. servings
• Contains high-quality protein
• Dark meat is slightly higher in fat than light
  meat
• Turkey chicken are lower in fat and calories
  than most cuts of red meat
• Remove the skin to reduce fat content

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Poultry Grading

• A round inspection seal indicates the bird was
  healthy, processed under sanitary conditions and
  labeled correctly.
• A grade shield may also appear to indicate
  quality.
• Most poultry sold at the retail level is U.S.
  Grade A
• Grade B C birds are usually used in processed
  products

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Buying Poultry

• Choose birds that are meaty with well-distributed
  fat and blemish-free skin
• Look for frozen birds that are solidly frozen
• Beware of dirty and torn wrappers and freezer
  burn (pale, dry, frosty areas)

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Storing Poultry

• All poultry (except canned) is very perishable
• Use refrigerated poultry within 2 to 3 days
• Poultry can be stored in the freezer for 6 to 8
  months

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Cooking Poultry

• Cooking poultry for too long or at too high a
  temperature can make it tough, dry and flavorless
• Use a meat thermometer to accurately check
  doneness
• Depending on the piece of chicken, cook to an
  internal temperature of 170ºF to 180ºF
• Poultry should always be cooked to well-done - It
  should not be pink in the middle!

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Methods of Cooking Poultry
Because most poultry is tender, it is suitable
for any cooking method

• Roasting
• Broiling
• Grilling
• Frying

• Oven-Frying
• Braising
• Stewing
• Microwaving