ABSTRACT
This chapter discusses the major types and varieties of poultry, as well as its history, components, inspection and grading, cooking techniques, and sanitary issues. The four major types of poultry are chickens, turkeys, ducks, and geese. In northern Europe, roast goose is still the traditional poultry served at Christmas, although the turkey has become the holiday bird of choice in many countries. The chapter also discusses the various classifications of each kind of poultry. As with meat, poultry inspection is examined for wholesomeness, ensuring that the birds are fit for human consumption. Poultry inspection is required by law in the United States. When buying poultry, it's also expected that reader should specify the state of refrigeration desired-that is, frozen or chilled. Every culture has its preferred method of fabricating poultry-that is, cutting a bird into parts for cooking.
