1. Cooking with Poultry

2. Types Chicken Chicken Turkey Turkey Duck Duck Geese Geese Cornish game hens Cornish game hens Squab Squab Quail Quail

3. Classification Age Age Weight Weight Sex Sex

4. Forms Dressed Dressed Has been bled; has its feathers, head and feet removed. Has been bled; has its feathers, head and feet removed. Drawn Drawn Internal organs are removed, Many times these organs have been washed, wrapped, and placed back in the body cavity. Internal organs are removed, Many times these organs have been washed, wrapped, and placed back in the body cavity. Giblets – liver heart and gizzard.

5. A bird can be sold whole, half or in pieces, such as legs, breasts and thighs. A bird can be sold whole, half or in pieces, such as legs, breasts and thighs.

6. Nutrients Complete protein Complete protein Fat Fat Minerals – phosphorous and iron Minerals – phosphorous and iron Vitamins – B complex Vitamins – B complex

7. Cooking Poultry Cook at low temperatures. Cook at low temperatures. Tenderness of the bird is influenced by its age. Tenderness of the bird is influenced by its age. Young birds = very tender Young birds = very tender Older birds = less tender Older birds = less tender

8. Cooking Methods Young birds = Dry Heat cooking methods (see separate picture) Young birds = Dry Heat cooking methods (see separate picture) Broil, roast, rotisserie Broil, roast, rotisserie Truss- when you roast a bird you turn back the wing tips on the shoulders Truss- when you roast a bird you turn back the wing tips on the shoulders and tie drumsticks to the tail. and tie drumsticks to the tail.

9. Older birds = Moist Heat cooking methods (see separate picture) Older birds = Moist Heat cooking methods (see separate picture) Braising and stewing (fricassee is cooking a chicken in liquid) Braising and stewing (fricassee is cooking a chicken in liquid)

10. Checking for doneness – Checking for doneness – Meat thermometer should read 185 degrees. Meat thermometer should read 185 degrees. Press the thickest part of the drumsticks and the leg should move easily. Press the thickest part of the drumsticks and the leg should move easily. Clear juices. Clear juices.

11. Buying Poultry Look for: Look for: Inspection seals and grade shields Inspection seals and grade shields Meaty breasts and legs Meaty breasts and legs Well distributed fat Well distributed fat Type and size for intended use Type and size for intended use Blemish free skin Blemish free skin

12. Avoid Avoid Dirty and torn wrappers Dirty and torn wrappers Freezer burn Freezer burn