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Chapter 20

Chapter 20. Poultry. What is Poultry?. Definition Any Domesticated bird chosen for consumption Nutritional Value to humans? 5-7 oz./day Protein Phosphorus, iron, thiamin, riboflavin, and niacin Older birds and dark meat has slightly higher fat content Typical birds chosen Chicken

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Chapter 20

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  1. Chapter 20 Poultry

  2. What is Poultry? • Definition • Any Domesticated bird chosen for consumption • Nutritional Value to humans? • 5-7 oz./day • Protein • Phosphorus, iron, thiamin, riboflavin, and niacin • Older birds and dark meat has slightly higher fat content • Typical birds chosen • Chicken • Turkey • Goose • Duck

  3. Inspection & Grading • All poultry sold in interstate commerce MUST be federally inspected for wholesomeness. • Round inspection seals are found on the wing of the approved birds. • Approval is gained by inspection of a healthy bird, processed under sanitary conditions, and labeled correctly. • Voluntarily graded for quality • Grades A, B, C • A-full-fleshed, meaty, well-distributed fat • B & C-usually used in processed products(ex. chix nuggets)

  4. Buying Fresh, Frozen & Processed • Fresh & Frozen • Usually marketing young birds • Chickens, turkeys, ducks, and geese most common • Purchased whole, halved, pieces • Contains more bone than meat • Certain sections are meatier(ex. Breast v. wing) • Ground – often very tasty alternative to beef • Giblets – edible internal organs(ex. Heart and Liver) • Light meat- tough yet light and mildly flavored • Dark meat- tender and flavorful, higher fat content • Ducks and Geese have all dark meat • Processed • Canned or pieces • Includes the fatty skin as well as the meat

  5. Storage Methods • Packaging • Remove store wrapping • Rewrap loosely in wax paper(Refrigerator) • Wrap tightly or vapor proof package(Freezer) • Refrigeration • Place in coldest part of the refrigerator • Use within 2-3 days • **Leftovers should be eaten within 2-3 days! • Freezing • Use within 6-8 months • Do not thaw and refreeze!

  6. Cooking Methods • Doneness Temps • Whole birds, wings and thighs – 180*F • Breasts - 170*F • Dry heat Methods • Roasting • Broiling • Grilling • Frying • Oven frying(Baking) • Moist heat Methods • Braising • Stewing • Microwaving

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