1. Poultry Creative Foods

2. Types of Poultry Chicken Turkey Goose Duck

3. Nutrition • 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

4. 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

5. Buying Poultry • 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)

6. 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

7. 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!

9. Roasting Broiling Grilling Frying Oven-Frying Braising Stewing Microwaving Methods of Cooking Poultry Because most poultry is tender, it is suitable for any cooking method