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Poultry Selection and Storage

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Poultry Selection and Storage. Types of Poultry. Chicken. Light and dark meat; light meat leaner and milder flavor

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Poultry Selection and Storage

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  1. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004. Poultry Selection and Storage

  2. Types of Poultry

  3. Chicken • Light and dark meat; light meat leaner and milder flavor • Bird’s age determines tenderness and cooking method to use • Broiler-fryer – most tender and most common; cook by any method

  4. Roaster – raised to be roasted whole; slightly larger and older than broiler-fryer; yields more meat per pound

  5. Stewing Chicken – older, mature bird; less tender; must be cooked in moist heat

  6. Rock Cornish game hens – young, small chickens of a special breed; less meat than other chickens; one hen per serving; can be broiled or roasted

  7. Capons – desexed roosters under 10 months old; tender, flavorful; best when roasted

  8. May be labels fresh or frozen • Fresh – never been stored below 26oF • Frozen – chilled to below 0oF

  9. Turkey • Larger than chickens; stronger flavor • Light meat is leaner, more tender, milder flavor • Several choices when purchasing a whole bird – differ mainly in size • All suitable for roasting – most common method for cooking

  10. Beltsville or fryer-roaster – smallest with average weight between 5 and 9 pounds; not always available • Hen turkeys – female; weigh between 8 and 16 pounds • Tom turkeys – male; weigh up to 24 pounds

  11. Whole turkeys sold fresh or frozen • Also buy turkey parts – drumsticks, thighs, wings • Turkey breast sold bone-in, boneless, cut into tenderloins and cutlets

  12. Ducks and Geese • All dark meat; very flavorful; relatively high in fat • Usually only whole, frozen ducks and geese sold

  13. Ground Poultry • Can find ground chicken and turkey • If labeled “ground turkey breast” or “ground chicken”, both the flesh and skin were used • “ground turkey breast meat” or “ground chicken meat” – ground without the skin

  14. Ground chicken and ground turkey can be used in place of ground beef, but is a drier, blander product

  15. Giblets • Liver, gizzard (stomach), and heart

  16. Processed Poultry • Turkey processed into ham and bacon • Turkey and chicken processed into frankfurters and other types of sausages

  17. Inspection and Grading • Inspected and graded by the USDA • Grading – voluntary as with meat • Marks on label or on wing tag • Grade A most common in supermarkets – practically free of defects, has good shape and appearance, meaty

  18. Buying and Storing • Look for plump, meaty bird • Skin should be smooth and soft • Color may vary from creamy white to yellow, depending on food eaten by bird • Use poultry within 1-2 days in refrigerator • For longer storage, freeze

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