POULTRY

OBJECTIVES

• List tips for buying poultry.
• Describe how to properly store poultry to maintain quality.
• Describe the principles and methods for cooking poultry.
• Prepare poultry by moist and dry cooking methods.
• Evaluate the flavor and texture of poultry prepared by moist and dry cooking methods.

POULTRY

NUTRITIONAL VALUE OF POULTRY

• Poultry is in the meat and beans group of the MyPlate.
• Most people need only the equivalent of 5 to 7 ounces of lean, cooked meat each day.
• All poultry contains high-quality protein and is a good source of phosphorus, iron, thiamin,
• Riboflavin,and niacin
• Turkey and chicken are lower in total fat, saturated fat, and calories than many cuts of red meat.

BUYING POULTRY

INSPECTION AND GRADING OF POULTRY

• All poultry sold in interstate commerce must be federally inspected foe wholesomeness.
• Retailers round inspection seal
• Seal indicates the bird was healthy, processed under sanitary conditions, and labeled correctly.
• A grade shield will appear on the wing tag along with the inspection seal.
• Grade A, Grade B and C birds are usually used in processed products

BUYING PROCESSED POULTRY PRODUCTS

• Canned poultry items more expensive than fresh-chilled
• Or frozen poultry
• When buying processed poultry products or food items
• Containing poultry, read labels carefully.
• Meat or skin

STORING POULTRY

PRINCIPLES OF COOKING POULTRY

• Low temperatures and careful timing are important.
• A meat thermometer is the only accurate way to test poultry for done ness.
• Insert into thickest part
• Do not overcook
• Pink color is natural and not a sign it is undercooked in some cases, bones will sometimes darken

METHODS OF COOKING POULTRY

• Method you choose will depend mainly on your taste preferences
• Roasting a popular choice for cooking whole birds, be sure to remove neck and giblets
• Giblets are the edible internal organs such as heart and liver
• Truss a large bird before roasting
• Broiling split into halves and quarters.

METHODS

• Grilling
• Frying
• Oven-frying
• Braising
• Stewing

Thaw frozen poultry before cooking.
Thaw in the refrigerator

Many recipes call for boneless chicken which cost more than pieces with bone.

Be sure to thoroughly wash cutting boards, knives,and other utensils after preparing raw poultry.