Poultry

• Poultry is the collection of birds we eat
• Examples of poultry


  chicken

  turkey

  goose

  guinea fowl

  pigeon

  duck
• Duck and goose


  have fattier flesh and richer in taste than turkey and chicken
• Chicken is the most eaten poultry in the UK
• Meats of chicken


  breasts

  wings

  thighs

  legs
• Methods of cooking chicken

  roasting

  boiling

  frying

  stewing

  grilling
• Turkey


  often eaten at Christmas in the UK

  larger than chicken
• Nutritional value of poultry


  HBV (high biological value) protein

  saturated fat

  B vitamins

  small amount of vitamin A & D
• Storing poultry


  ->need to be stored properly as it is a high-risk food that carries bacteria such as Salmonella which can cause food poisoning

  ->keep it at the bottom of the refrigerator where it is the coolest

  ->cover poultry in the refrigerator to avoid drips contaminating other foods
• Poultry should be consumed before the use-by date and cooked thoroughly at high temperature to destroy bacteria
• Bird breasts tend to be softer than bird legs
• Younger birds are often more tender than older birds
• Poultry is made up of muscle fibres and connective tissue