Poultry Nutrients Nutrients Protein Protein Niacin Niacin Vitamin B6 Vitamin B6 Vitamin B12 Vitamin B12 Calcium Calcium Phosphorus Phosphorus Iron Iron.

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Presentation transcript:

Poultry Nutrients Nutrients Protein Protein Niacin Niacin Vitamin B6 Vitamin B6 Vitamin B12 Vitamin B12 Calcium Calcium Phosphorus Phosphorus Iron Iron

Types Chicken Chicken Broiler fryer chickens- about 7 weeks and 3-4 lbs, tender and most common Broiler fryer chickens- about 7 weeks and 3-4 lbs, tender and most common Roaster-4-7 lbs, 3-5 months, used to roast whole Roaster-4-7 lbs, 3-5 months, used to roast whole Stewing-large mature birds, tough, used moist heat Stewing-large mature birds, tough, used moist heat Rock Cornish game hens- special breed, one bird= one serving Rock Cornish game hens- special breed, one bird= one serving Capon-desexed rooster under 10 months, tender and good roasted Capon-desexed rooster under 10 months, tender and good roasted Free range chickens- often called organic- expensive Free range chickens- often called organic- expensive

Turkey Turkey Fryer roaster- 5-9 lbs- not available in most areas Fryer roaster- 5-9 lbs- not available in most areas Hen turkey lbs Hen turkey lbs Tom turkey- up to 24 lbs Tom turkey- up to 24 lbs Self basting- injected with broth, oil or butter and seasoning to make more tender and flavorful. Will be labeled as basted, marinated, or added flavoring Self basting- injected with broth, oil or butter and seasoning to make more tender and flavorful. Will be labeled as basted, marinated, or added flavoring

The dark meat Poultry Duck Duck Broilers and fryers- smallest duck-3 lbs and 8 weeks or younger Broilers and fryers- smallest duck-3 lbs and 8 weeks or younger Roasters- 5.5 lbs and under 16 weeks Roasters- 5.5 lbs and under 16 weeks Long Island Ducks- type of duck with dark succulent flesh Long Island Ducks- type of duck with dark succulent flesh Goose- 5 to 18 lbs. Young goose or gosling is most tender. High in flavor and fat. Goose- 5 to 18 lbs. Young goose or gosling is most tender. High in flavor and fat.

What you need to know! Can come whole (cheaper) or in parts (pg523) Can come whole (cheaper) or in parts (pg523) Can be ground Can be ground Giblets are the edible internal organs Giblets are the edible internal organs Can be smoked, or made into bacon, ham Can be smoked, or made into bacon, ham Can be a great convince food Can be a great convince food

Buying, Storing and Cooking Is inspected and graded-Grade A is best Is inspected and graded-Grade A is best When buying look for: When buying look for: If frozen it was under 0 degrees If frozen it was under 0 degrees If fresh, needs to be at 26 degrees If fresh, needs to be at 26 degrees Looks plump and meaty Looks plump and meaty No feathers, bruised or torn skin No feathers, bruised or torn skin Don’t buy leaking packages Don’t buy leaking packages Check the sell by date Check the sell by date Store in the refrigerator or freezer Store in the refrigerator or freezer Fresh needs to be used within 2 days. For longer, freeze Fresh needs to be used within 2 days. For longer, freeze ALWAYS FOLLOW SANITATION RULES!!!!!!!!!!!!!!!!!! ALWAYS FOLLOW SANITATION RULES!!!!!!!!!!!!!!!!!! Cook so meat is no longer pink or 180 degrees. USE A THERMOMETER!!!!!!! Cook so meat is no longer pink or 180 degrees. USE A THERMOMETER!!!!!!!