1. Poultry

2. What types have you eaten?  List the types of poultry you have eaten:

3. Poultry  Poultry is the name used for all domesticated birds used for:  Meat  Eggs  Feathers

4. Types of Chickens  Most chickens eaten in this country are the Cornish breed (British) and the White Rock breed (New England)

5. Classification  Layers – lay mass quantities of eggs  Use the eggs for food and to breed chicks  Broilers – young chickens that weigh about 4 lbs, are 6-7 weeks old, and are used for their tender meat  Roasters – raised to be roasted whole, slightly larger, older, yield more meat per pound

6. Classification – part 2  Stewing chickens – older birds, must be cooked in moist heat (ex: crockpot)  Cornish game hens – Young small chickens of a special breed  Capons – desexed roosters under 10 months old, used for tender meat

7. Groups  Baby chicken – chick  Young male chickens – cockerels  Mature male chickens – roosters  Young female chickens – pullets  Mature female chickens, ducks, turkeys, and pheasants – hens

8. Turkeys  Turkeys have a stronger flavor  The light meat is leaner and more tender than dark meat (duh)

9. Tom  Tom = a male bird. They can weigh up to 24 pounds

10. Inspection  Poultry is inspected and graded by……  The United States Department of Agriculture (USDA)

11. Antibiotics  NO hormones are given to the chickens  Before the bird can be slaughtered, they go through a “withdrawal” period from the antibiotics to clear out their systems so their meat will not be contaminated  Antibiotics may be used to  prevent disease  Increase feed efficiency

12. To wash or not to wash?  Washing raw chicken can splash potential bacteria onto utensils and cooking materials  Tip: DON’T WASH CHICKEN NEAR FOOD PREPARATION MATERIALS!!  Washing does not destroy the bacteria, only cooking does

13. Cooking Safety  Poultry meat needs to be cooked to 165°F

14. Storage  Refrigerate chicken for 1-2 days  Freeze if needing to wait for longer before cooking  Thaw in the refrigerator, NOT on the counter

15.  Poultry Industry Poultry Industry