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TYPES
Various styles of chicken, duck and turkey are
available for use in Navy messes.
All poultry is inspected to make sure it is free from
disease and is slaughtered, dressed, and processed in a
clean manner. Canned, boned chicken and turkey are
also inspected for wholesomeness.
Poultry may also be graded as to quality. Grading
is done according to overall appearance, meatiness,
amount of fat, and the presence or absence of defects
(torn skin, discoloration, bruises, and so forth). USDA
grades A, B, and C are used to indicate poultry that has
been officially graded.
Grades B and C are not as
attractive as grade A but are still wholesome. They may
have defects and faulty conformation and be lacking in
meat content and fat cover. Examples of grade stamps
are shown in figure 6-6.
Chicken
Frozen broiler-fryer chickens weighing 3 to 3 1/2
pounds are procured in several styles:
Whole
Cutup
Figure 6-6.—Inspection and grade stamps for poultry.
. Quartered
. Breasts
. Legs
l Thighs
l Frozen Rock Cornish hens are young chickens
weighing 20 to 25 ounces that have been produced by
crossbreeding the Cornish chicken with other chicken
species. They require only thawing and splitting in half
and washing under cold water before cooking.
. Canned, boned chicken offers space and weight
savings. It needs no refrigeration and is usually stocked
when freezer space is limited. Canned chicken may be
used in recipes requiring diced chicken, such as chow
mein, tetrazinni, baked chicken with noodles, and
chicken salad.
. Frozen chicken, breaded, precooked, drumsticks
and thighs and/or breast halves, is available for
reheating either in the oven or in the deep-fat fryer. The
product can be reheated quickly and used as an entrée
item or on the speedline.
. Frozen, chicken fillet, breaded, precooked, also
can be reheated quickly and used for sandwiches or as
an entrée item.
. Frozen, chicken fillet, unbreaded, precooked,
also can be reheated quickly and used for sandwiches or
as an entrée item.
l Frozen chicken fillet nuggets, breaded,
precooked, can be reheated quickly and used as an
entrée item or on the speedline.
Turkey
Turkey for Navy messes is procured in the following
styles:
. Frozen, whole turkeys vary widely in weight.
Hen turkeys have a minimum weight of 12 pounds; tom
turkeys weigh 16 to 24 pounds. Self-basting and regular
whole turkeys are procured. An 8- to 12-pound whole
turkey is available for use aboard submarines.
. Frozen, boneless, raw turkey rolls weigh 9 to 12
pounds and contain the same proportion of light and
dark meat as whole turkey. Raw turkey rolls require
cooking.
6-11
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