Poultry Creative Foods

Types of Poultry ChickenTurkey 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 processed products

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