1. POULTRY Chapter 37

2. NUTRIENTS Iron Protein Niacin Calcium Phosphorus Vitamins B6 and B12

3. Some Facts About Poultry Lower in fat and calories than red meat Most of the fat is stored under the skin

4. Some more facts about poultry The more muscle, the darker the meat Duck and geese have all dark meat Size and age determine the meat tenderness

5. Poultry Any bird raised for food Chicken Turkey DuckGoose

6. CHICKEN: Vary by age and weight Stewing Roaster Capons Free-range Broiler-fryer Cornish Hen

7. TURKEYS Fryer-roaster Hen Tom Self-basting

8. DUCK Broiler and Fryers Roasters Long Island Duck

9. GOOSE 5-18 lbs Gosling is a young goose High in fat Flavorful Best if Roasted

10. PARTS OF POULTRY CHICKEN Breasts Wings Thighs Drumsticks TURKEY Breast Drumstick Thighs Wings Necks

11. FORMS OF POULTRY Ground Giblets Processed Convenience Form

12. Inspection USDA Mandatory Must include safe handling instructions Grade A is most common

13. Buying Poultry Chicken, turkey and duck are sold fresh or frozen Goose is only sold frozen Look for plump meaty birds with smooth soft surface Avoid bruised skin, tiny feathers, and off-odor birds Check sell by date

14. Storing Poultry Refrigerate immediately Use fresh within 1-2 days Never thaw at room temp. Thaw in cold water or in fridge Store poultry and stuffing separately Eat cooked within 1-2 days

15. Cooking poultry 1. Remove giblets and neck from body and cavity, rinse well 2. Cook at moderate temperature until well done; Internal temp of 170º-180º 3. Remove skin to cut down on fat when finished cooking

16. Cooking Methods Broiling Grilling Roasting Frying

17. Cooking Methods Braising Pressure- cooking Slow-cooking Microwaving