Poultry

PoultryCreative Foods

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Types of Poultry

Chicken Turkey

Goose Duck









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



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

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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)



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



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!

Methods of Cooking Poultry

• Roasting• Broiling• Grilling• Frying

• Oven-Frying

• Braising• Stewing• Microwavin

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Because most poultry is tender, it is suitable for any cooking method



Poultry

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