1. Poultry

2. Poultry Poultry is a high quality protein Fat content varies
Older birds are usually higher in fat
All dark meat is high in fat
All is federally inspected for wholesomeness
By USDA
Chickens & turkeys have light & dark meat
Ducks & geese have all dark meat
They are more tender but have more fat

3. Grading Based on quality Indicated by a shield stamp & letter grade
Grades are based on:
Shape of carcass
Amount of flesh
Amount of fat
Pinfeathers (present or absent)
Skin tears, cuts, broken bones
Blemishes & bruises
Grade A
Sold at retail level
Full-fleshed & meaty
Fat evenly distributed
Few blemishes & pinfeathers
Grade B
Usually sold to processing plants
Mot as meaty
Less attractive
Class listed on package tells how tender bird is

4. Classifications Kind Species (chicken, duck, turkey) Class
Depends on age & sex
Style
Live
Rare in foodservice
Dressed
Killed, bled & plucked
Ready to cook
Can be whole, cut up
State of refrigeration
Chilled
frozen

5. Types State of refrigeration Processed forms Chilled Frozen Canned
Chopped,
Pressed
Luncheon meats

6. Storing Poultry is very perishable
Needs to be stored in refrigerator or freezer
Wrap tightly in plastic wrap or package
Thaw in refrigerator

7. Selection

8. Cooking Broiling Broil 4-5 inches from heat
Chicken takes about 40 minutes
Turkey minutes
Needs to be brushed with butter or some type of melted fat

9. Cooking Roasting Place in shallow pan, breast side up
Roast at 325 until meat thermometer reads 180

10. Cooking Frying Need ½ inch fat
Can be battered or dipped in flour, bread crumbs, milk, eggs
Can take up to minutes

11. Cooking Oven-frying/Baking
Coat with seasoned flour and bake in moderate oven on baking sheet
Can be brushed with margarine to give crisp crust

12. Cooking Braising Brown pieces in a small amount of fat
Add liquid and simmer for about 45 minutes to 1 hour

13. Cooking Stewing Place in large pot or kettle
Completely cover with water
Can be seasoned with carrots, celery, seasonings
Cover and simmer until tender

14. Cooking Sautéing Boneless is best Cook in small amount of fat
Cook until white, slightly brown