1. Poultry Notes

2. Nutrients in Poultry… Light Meat – less exercise
Protein
Niacin, Vitamins B6 and B12, calcium,
Phosphorus and Iron
Relatively low in fat
Most fat is under skin (removing skin takes away some fat)
Light Meat – less exercise
Leaner and milder flavor
vs.
Dark Meat - more exercise
Contains more fat

3. Types:
Chicken
Turkey
Duck
Goose
Poultry has a
mild flavor!

4. Duck and Goose
Usually young birds
Best roasted because of fat level

5. Chicken
“Most popular poultry in the U.S.”
The age of the bird determines the tenderness and the type of cooking method selected.
Turkey

6. Forms of Poultry Parts Processing adds to cost
Halves, quarters, or parts
Bone in / Boneless
Ground Poultry
Can substitute for ground beef
Processed Poultry
Turkey bacon
Convenience Forms
Frozen, precooked, deli meat

7. Selecting Poultry Select poultry that: Watch out for:
Has smooth soft skin
Is creamy white/yellow colored
Watch out for:
Feathers
Bruising
Torn skin
Leaking
Smells

8. Storing and Cooking Keep refrigerated to prevent bacteria growth
Cook until well done (juice runs clear)
Internal temperature of
180 deg. – whole poultry, thighs, legs, wings
170 deg. – chicken & turkey breasts
165 deg. – stuffing and ground turkey
Cooking methods:
Broil, Grill, Roast, Braise, Sauté, Stew, Barbequing

9. Moist Heat Cooking Methods
Sautéing
Cooking over direct heat using a small amount of fat
Stewing
Simmering over low heat in enough liquid to cover the meat
Braising
Cooking using a small amount of liquid over low heat in a tightly covered pan. This uses a smaller amount of liquid then with stewing.

10. Dry Heat Cooking Methods
1. Grilling
Cooking over a direct heat source on an electric, gas, or charcoal grill.
2. Broiling
Cook 4 inches under direct heat
3. Barbequing
Slowly cooking in an open pit or on a spit using coals or hardwoods and gas or electricity as a heat source. The food is also frequently based with a tomato or vinegar based sauce.
4. Roasting
Cooking in the oven in an uncovered pan, and without adding any liquid.

11. F A C T S Giblets – Edible poultry organs, liver gizzards, heart
USDA – Grade and inspects poultry
Grade A – most commonly found in supermarkets
Poultry should be used within 1–2 days of it in the fridge!
Salmonella – Food Borne Illness
Cook to internal temperature of at least 165° F A C T S

12. 3 Card Match
Fold three pieces of paper. Each paper should make 8 squares
Use the seven cooking terms
On one square write the term
On the second square write the definition in YOUR own words
On the third square draw a picture to represent the term.
On the back of the card write in pencil write an answer key. (ex: all grilling cards are number 1)
Cut the squares out. Mix the squares up.
Trade with a partner and try to match the cards
Switch three times, with people from a different kitchen. Have your three partners sign the extra squares.
Staple everything together, write your name and circle it on the top card, and place on the counter.