Transcript Poultry
QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. Poultry Creative Foods Types of Poultry Chicken Turkey QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. Goose QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. Duck QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. Nutrition Quic kT ime™ and a T IFF (Uncompress ed) decompress or are needed to s ee this pi cture. • 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 Quic kT ime™ and a T IFF (Uncompres sed) decompres sor are needed to s ee this picture. 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 processed products Qu ickT ime ™ a nd a TIF F (U nco mpre ssed ) de com pres sor are nee ded to s ee th is pi cture . Buying Poultry QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. • 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) 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 QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. 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! QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture. Methods of Cooking Poultry Because most poultry is tender, it is suitable for any cooking method • • • • Roasting Broiling Grilling Frying • • • • Oven-Frying Braising Stewing Microwaving QuickTime™ and a TIFF (Uncompressed) decompressor are needed to see this picture.