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.

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

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

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

7. 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

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

9. May be labels fresh or frozen Fresh – never been stored below 26 o F Frozen – chilled to below 0 o F

10. 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

11. 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

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

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

14. 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

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

16. Giblets Liver, gizzard (stomach), and heart

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

18. 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

19. 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