Birds that are raised on farms for their meat and eggs

• Poultry

• Giblets

• Offal

• Seafood

refers to the edible offal of a bird, like the liver, gizzard, and heart

• poultry

• barding

• giblets

• fowl

Bird, such as hens and roosters, commonly raised for their meat and eggs

• Cow

• Dog

• Chicken

• Pig

Large American bird related to the chicken that is raised for its meat, or is hunted for its meat, if its wild

• Chicken

• duck

• catfish

• turkey

swimming bird whose flesh is used for food

• turkey

• duck

• quail

• chicken

birds such as pheasant or quail, that are legally hunted in the wild for food or sport

• turkey

• fowl

• chicken

• game birds

separating animal meat from the bone

• stuffing

• trussing

• butterflying

• boning

a mixture of bread crumbs, herbs, and other ingredients placed inside the cavity of poultry before cooking

• white meat

• dark meat

• trussing

• stuffing

To what temperature should poultry be cooked

• 155f

• 165f

• 175f

• 200f

Fresh poultry should be received at a temperature of no higher than

• 80f

• 65f

• 41f

• 32f