Post on 31-Dec-2015
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PoultryCreative Foods
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Types of Poultry
Chicken Turkey
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
• 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
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Buying Poultry
• Choose birds that are meaty with well-distributed fat and blemish-free skin
• Look for frozen birds that are solidly frozen
• Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas)
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Storing Poultry
• All poultry (except canned) is very perishable
• Use refrigerated poultry within 2 to 3 days
• Poultry can be stored in the freezer for 6 to 8 months
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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!