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Cooking poultry terminolgies, anatamy and other poultry meats available in the market.
A collective term for edible poultry viscera, including gizzards, hearts, livers and necks.
The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another.
A class of sugically castrated male chickens; they have well-flavored meat and soft, smooth skin. Approx: under 8 months old and 7-9lbs.
Meat or poultry (often lightly salt-cured) slowly cooked and perserved in its own fat and served hot.
Another name for a bread stuffing used with poultry.
A duck slaughtered before it is eight weeks old.
A large flightless fast-running ratite bird Australian bird, resembling an ostrich.
Liver of specially fattened geese. Has a high fat content that overcooking will cause the liver to melt away.
A class of young or immature progeny of Cornish chickens or of a Cornish chickens and White Rock chicken; they are small and very flavorful. Usually 2lbs or less and 5-6 weeks old.
A duck breast, traditionally taken from the ducks that produce foie gras; it is usually served boneless but with the skin in tact.
Forms pigments that makes meat its color.
The class of young pigeon used in food service operations. Usually 25-30 days old and 3/4-1 lb.
To tie poulty with butcher's twine into a compact shape for more even cooking.
A family of flightless birds with small wings and flat breastbones; they include the ostrich, emu and rhea.
Also known as airline breast, is half of a boneless chicken breast with the first wing bone attached.
Chickens allowed to move freely and forage for food; as opposed to chickens raised in coops.
Kinds of poultry recognized by the USDA are divided into classes based upon?
Birds age, weight and/or sex.
Which poultry items are best for grilling or broiling?
Small birds such as cornish game hens, chickens and squab. Large birds are difficult to cook thoroughly on a grill or broiler because their surfaces tend to burn before their centers are cooked.
Poultry is high in which nutrient?
USDA grades for poultry
A, B, C
Classes include, fryer/roaster, young, yearling, mature. It the second most popular category of poultry in the US.
Broiler (Chicken Class)
Chicken class that is described as 4-6 weeks old and approx: 1-3 lbs.
Fryer (Chicken Class)
Chicken class that is described as 6-13 weeks old and approx: 3.5-4.5lbs.
Roaster (Chicken Class)
3-5 months old and approx: 7-9lbs. Best for roasting and often prepared whole.
Hen/Stewing (Chicken Class)
Over 10 months old and approximately 6-8 lbs. Best for simmering.
Categories of poultry recognized by the USDA
Chicken, Duck, Goose, Guinea, Pigeon, Turkey
Dark Meat Muscle Composition
Thigh and leg of flighless birds. Contains more myoglobin, contains more fat and connective tissue and longer cooking time.
White Meat Muscle Composition
Breast and wing of flightless birds, larger muscle mass and contains less fat. While cooking can dry out and become overcooked very easily.
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