1. Poultry
Chapter 37

2. Objectives Explain the nutritional role of poultry in the diet.
Describe the types and forms of poultry sold for food.
Explain how to select and store poultry.
Describe and demonstrate methods for preparing and cooking poultry.

3. Key Terms
Giblits
Myoglobin
Poultry
Truss

4. Types of poultry There are four common types of poultry Chicken Turkey
Duck
Goose

5. Ages of Types of Poultry
Broiler-fryer
7 weeks and 3-4 pounds
Roaster
3-5 months and 4-7 pounds
Stewing Hen
Large and mature (less tender)
Cornish Hen
Young small chicken– one serving

6. Ages and Types of Poultry
Hen Turkey
Female and 8-16 pounds
Tom Turkey
Male turkey up to 24 pounds
Self-Basting Turkey
Injected with broth, oil, or batter and seasonings to make it moist and flavorful

7. Nutrients in Poultry Poultry is low in fat and calories It has Protein
Niacin
B6 and B12
Calcium
Phosphorus

8. Tenderness of Poultry
The tenderness of poultry depends on three things
Size of the bird
Age of the bird
Type of the bird

9. Difference in Meats In poultry there is dark and light meat Dark meat
The more used muscles in the bird they are fattier
Ducks and geese have more dark meat because they fly
White meat
Less used muscles in the bird
Domesticated chicken have more because they don’t use their wings.

10. Cooking Poultry There are many ways to cook poultry Braising Roasting
Frying
Baking
Boiling
Grilling

11. Cooking Poultry Cont.
Follow cleanliness procedures to avoid cross contamination.
Cook until it has an internal temperature of about 170 degrees.

12. Checking for Doneness Some clues to when poultry is done cooking are:
The meat is white to the bone
The meat is tender
Test heat with thermometer
The juices will run clear

13. Buying Poultry
“fresh” means that poultry has not been chilled below 26 degrees.
“frozen” has been chilled below 0 degrees
Don’t buy poultry that has tiny feathers, bruised skin, off odor or color, or leaking.
Check the “sell-by date”

14. Storing Poultry
Can be stored in fridge for a couple of days but keep it in plastic so juices leak on other foods.
Use fresh poultry in a couple of days.
Ever thaw frozen poultry at room temperature, this may cause bacteria to grow.

15. Storing Poultry Thaw in fridge or in cold water.
Store poultry and stuffing separately.
Use leftovers in a day or two.