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Poultry

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                                      Poultry
                                      Creative Foods
              Types of Poultry
Chicken                                                       Turkey

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Goose                                                         Duck

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                         Nutrition
• Poultry is found in the protein group of the food
  guide pyramid
   – 2 to 3 servings per day
   – 3 oz. servings
• Contains high-quality protein
• Dark meat is slightly higher in fat than light meat
• Turkey & chicken are lower in fat and calories than
  most cuts of red meat
• Remove the skin to reduce fat content
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                                       Poultry Grading
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              • A round inspection seal indicates the bird was
                healthy, processed under sanitary conditions
                and labeled correctly.
              • A grade shield may also appear to indicate
                quality.
                       – Most poultry sold at the retail level is U.S. Grade A
                       – Grade B & C birds are usually used in processed
                         products

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                                     Buying Poultry
                                       • Choose birds that are meaty
                                         with well-distributed fat and
                                         blemish-free skin
                                       • Look for frozen birds that
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                                         are solidly frozen
                                       • Beware of dirty and torn
                                         wrappers and freezer burn
                                         (pale, dry, frosty areas)
             Storing Poultry
• All poultry (except
  canned) is very
  perishable
• Use refrigerated poultry
  within 2 to 3 days                   QuickTime™ and a
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• Poultry can be stored
  in the freezer for 6 to 8
  months
           Cooking Poultry
• Cooking poultry for too long or at too high a
  temperature can make it tough, dry and
  flavorless
• Use a meat thermometer to accurately check
  doneness
• Depending on the piece of chicken, cook to
  an internal temperature of 170ºF to 180ºF
• Poultry should always be cooked to well-done
  - It should not be pink in the middle!
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      Methods of Cooking Poultry
Because most poultry is tender, it is suitable for any
               cooking method


  •   Roasting   •   Oven-Frying
  •   Broiling   •   Braising
  •   Grilling   •   Stewing                 QuickTime™ and a
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  •   Frying     •   Microwaving

				
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