NUTR 214 Study Guide - Carbohydrate, Riboflavin, Arctic Char
1 Dec 2014
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Poultry( (chapter(8)(: poultry classes, composition and nutritive value, poultry facts, preparation of poultry, amount of edible meat, home storage/ precautions. Myth or fact : color of poultry is an indication of its quality, chickens are grown with hormones, therefore we should not serve chicken often. Myth or fact ? (cont. : grain fed chicken is of better quality than regular chicken. www. lepouletduquebec. qc. ca. Composition and nutritive value, cont(cid:1)d: high quality protein, very good source of b vitamins (_________, Composition and nutritive value, cont(cid:1)d: dark meat higher in: ______, _______, _____, ______ , __________ than white meat: white meat higher in: ___________than dark meat. poultry, removing the skin lowers the fat content of, processed poultry are high in sodium . Amount of edible meat (without fat, bone and skin: whole chicken ( ___%, whole turkey ( ___%, whole duck ( ___%) Home storage/ precautions: source of ________ and _______________ Internal temperature: 82-85 c: short keeping period (40c):
