1. POULTRY, MEAT and SEAFOOD

2. “Anything with a feather” such as:
TYPES OF POULTRY
“Anything with a feather” such as:
Chickens
Turkeys
Duck
Goose
Birds (quail, dove, etc.)

3. POULTRY FACTS
A safe practice for handling and/or cooking turkey is to wash the turkey and stuff loosely just before cooking.
To prevent spoilage, the best method of storing a fresh whole chicken is in the refrigerator rewrapped for 2 – 3 days.
The purchase of 5 boneless breast halves with a total weight of 2 ½ lbs. will provide the most servings of chicken.

4. POULTRY FACTS
A harmless chemical reaction in cooked poultry is indicated by the flesh turning pink.
The correct placement of a thermometer in a whole turkey is in the thickest part of the thigh.

5. POULTRY FACTS
The best indication that a turkey is done is when the thermometer reaches the appropriate internal temperature.
The ADVANTAGE of roasting poultry in a cooking bag is that it shortens cooking time.
A type of chicken that can be cooked in LESS than 10 minutes is stir-fried boneless strips.

6. POULTRY FACTS
Stewing is the best cooking method to ensure the tenderness of a large, older chicken.
Older birds have more fat than younger birds (chickens).

7. POULTRY FACTS
The serving of poultry that is the LOWEST in fat is a boneless, skinless chicken breast.
The best place to thaw frozen chicken is in the refrigerator.
Chickens and turkeys are considered to be poultry products.

8. Types of Chickens
Broiler-fryer: 3 to 4 lbs. in weight; most tender and most common; cooked using any method
Roaster: 4 to 7 lbs; raised to be roasted whole
Stewing chicken: large, mature birds; less tender; cooked using moist heat
Rock Cornish game hen: special breed of chicken; small; should be broiled or roasted

9. Types of Chickens continued…
Capons: desexed roosters under 10 months old; best roasted
Free-range chickens: “organic;” more flavorful with more fat and are more expensive

10. Types of Turkeys Fryer-roaster turkeys: weigh 5 to 9 lbs.
Hen turkey: female turkeys weighing 8 to 16 lbs.
Tom turkey: male turkeys weighing up to 24 lbs.
Self-basting turkey: injected with broth, oil or butter and seasonings to make them more moist and flavorful

11. Types of Duck
Broilers and fryers: smallest ducks are less than 8 weeks old and weigh an average of 3 lbs.
Roasters: larger birds are no more than 16 weeks old and weigh up to 5 ½ lbs.
Long Island ducks: has a dark, succulent flesh

12. Goose
Weigh from 5 to 18 lbs.
Meat from a young goose (also known as a gosling) is the most tender
High in fat
Best if roasted

13. Types of Meat
Pork
Beef
Variety Meats (organs)

14. TYPES OF MEAT Beef: cattle more than 1 year old
Veal: calves usually 1-3 months old
Baby beef: calves between 6-12 months old
Lamb: sheep less than a year old
Mutton: sheep over 2 years old
Pork: pigs less than a year old

15. MEAT FACTS Ground round is generally the LOWEST in fat.
Meat should always be stored in the refrigerator.

16. GROUND MEAT
By law, ground beef can’t have more than 30% fat by weight.
Ground chuck contains 15 to 20 percent fat.
Ground round/sirloin has the least amount of fat but are most expensive.
Ground meat labeled “lean” must have less than 10 grams of total fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 3 ½ ounce serving.

17. MEAT FACTS
The number of servings in a pound of meat depends on the amount of fat, gristle, and bone.
Grinding is a tenderizing method that breaks down elastin in meat.
After cutting raw beef, you should wash and sanitize the cutting board and knife.

18. MEAT FACTS
Broiling in an oven is appropriate for cooking a tender cut of beef.
Braising in a moderate oven will help tenderize a shoulder or rump roast.
Tenderizing tough beef can be achieved by simmering.
Red meats are an excellent source of iron.

19. MEAT FACTS
A rib eye steak should be cooked by broiling 3 – 4 inches from the heat source.
The safest way to check to see if meat is done is to measure the internal temperature.
The flecks of fat in muscle tissue is called marbling.

20. MEAT FACTS Beef and veal are classified as red meats.
Hamburger and steak with a bright red color is safe to purchase and eat.

21. MEAT FACTS
Pork is usually a tender meat because it comes from young animals.
Sausage links are a cut of meat that can be cooked the MOST efficiently in the microwave.

22. VARIETY MEATS…edible organs and extremities of beef, veal, lamb and pork
Chittelings: pig intestines
Tripe: stomach lining of cattle
Liver
Brains
Heart
Tongue
Oxtails
Sweetbreads: thymus gland
Kidneys
Pig’s feet

23. GRADES OF MEAT
Prime: highest and most expensive grade; well marbled, tender and flavorful
Choice: most common grade sold; less marbling but still tender and flavorful
Select: least amount of marbling, least expensive; sometimes sold as the “store” brand

24. SEAFOOD FACTS
Fresh clams and oysters will keep up to 1-2 days in the refrigerator.
Fresh fish can be kept in the refrigerator safely for 1-2 days.
Shrimp that are sold without the intestinal tract are labeled deveined.

25. SEAFOOD FACTS The gills of a fresh finfish are red in color.
A strong fish odor is an indication that fish are beginning to spoil.
A fish fillet is one side of the fish without the backbone.

26. SEAFOOD FACTS Shrimp, lobster and crab are crustaceans.
Flounder is an example of a finfish.
A finfish can live in fresh or saltwater.

27. SEAFOOD FACTS
Fish are usually tender because they have little connective tissue.
Fish and shellfish should be cooked for a short period of time.
A characteristic of a fresh fish is bright, bulging eyes.

28. Market Forms of Fish
Whole: sold as caught and the most perishable; scales and internal organs must be removed
Drawn: whole fish with scales, gills, and internal organs removed
Dressed: drawn fish with head, tail and fins removed

29. Market Forms of Fish continued…
Fillets: sides of fish, usually boneless, cut lengthwise away from bones and backbone
Steaks: cross sections cut from large, dressed fish; may contain bones from backbone and ribs