2. • Poultry is the collective term
for domesticated birds bred
for human consumption.
3. MUSCLE COMPOSITION
Fat is stored under the skin and in the
abdominal cavity
Poultry fat has a
lower melting point
than other animal
fats
Contains no
intramuscular fat
(Marbling)
4. MUSCLE COMPOSITION
White meat
Breast and
wing of
flightless birds
Larger muscle
mass
Contains less
fat
Can dry out if
overcooked
• Thigh and leg of
flightless birds
• The full body of
flight birds
contains more
myoglobin
• Contains more
fat and
connective tissue
• Longer cooking
time
Dark meat
6. CHICKEN (POULET)
Most popular
and widely eaten
poultry in the
world
Inexpensive and
readily available
Contains both
light and dark
meat
Relatively lean
Available fresh
or frozen
in a
variety of forms
Extremely
versatile
7. CHICKEN
CLASSES • Game Hen
• 5-6 weeks old
• Broiler/fryer
• 13 weeks old
• Roaster
• 3-5 months old
• Capon
• Under 8
months old
• Hen/stewing
• Over 10
months old
8. Game Hen
• Young or immature
progeny of Cornish
chickens or of a
Cornish chicken
and a White Rock
chicken
• Very flavorful
• 2 lb. or less
• Spit roast, broil,
grill or oven roast
9. Broiler / Fryer
• Young with
soft, smooth
textured skin
• Relatively lean
• Flexible
breastbone
• 3 lb. 8 oz. or
less
• Can use
any
cooking
method
10. CAPON
Surgically castrated male
Tender meat with soft smooth skin Bred for
well-flavored meat
Contains a high portion of light to dark
meat
Relatively high in fat
6-10 lb.
Roast
11. DUCK (CANARD)
• Classes
• Broiler
• Roaster
• Mature
• Contains only
dark meat
• Large amount of
fat
• High percentage
of bone and fat
to meat
• Roast
12. GOOSE (OIE)
• Classes
• Y
oung
• Mature
• Contains only dark meat
• Very fatty skin
• Popular at holidays
• Served with acidic fruit-
based sauces to offset
fattiness
13. Guinea (Pintade)
• Classes
• Young
• Mature
• Domesticated
descendant of a
game bird
• Has both light and
dark meat
• Tender enough to
sauté
• Contains little fat
• Usually is barded
prior to roasting
14. PIGEON
• Commonly
called squab
• Contains only
dark meat
• Meat is tender
• Contains very
little fat
• Suited for
broiling,
sautéing or
roasting
15. Turkey
• Classes
• Fryer/roaster
• Young
• Yearling
• Mature
• Second most popular
category of poultry in
the U.S.
• Contains both light and
dark meat
• Relatively small amount
of fat
• Young turkey can be
prepared in any manner
17. Nutrition
for Poultry
ECONOMICAL SOURCE OF
HIGH-QUALITY PROTEIN
LIKE OTHER MEATS
Chicken and turkey
breast are lower in fat
and higher in niacin than
other lean meats
Generally dark meat
contains more niacin and
riboflavin than white
meat
18. INSPECTION
• All poultry produced for public consumption is
inspected by the USDA
• Processed under strict
• sanitary guidelines
• Wholesome and fit for
• human consumption
19. GRADING
• USDAGradesA, B, C
• GradeA poultry
• Free of deformities
• Thick flesh
with well-
developed
fat layer
• Free of pinfeathers
• Free of cuts,
tears and
broken bones
• Grades B & C
• Used primarily for
processed poultry
products
20. Storing
Poultry
Poultry is a potentially hazardous
It is highly perishable
Particularly susceptible to
contamination by salmonella
bacteria
Store on ice or at 32°F–34°F
Thaw under refrigeration
21. Precautions
BE SURE THAT ALL
EQUIPMENT USED IN THE
PREPARATION OF POULTRY
IS SANITIZED BEFORE AND
AFTER COMING IN CONTACT
WITH POULTRY
Be careful that juices and
trimmings from poultry do
not come into contact with
other foods
Rinse poultry in cold
running water and dry
before cooking to remove
collected juices
