(A) (Kind) Burgers; (Kind) Patties
Such product consists of 100 per cent poultry of the kind indicated with skin and fat not in excess of natural proportions. Product containing fillers or binders shall be named "(Kind) Patties."
(B) (Kind) A La Kiev
Such product consists of poultry meat of the kind indicated, stuffed with butter which may be seasoned and the product may be wrapped in sufficient skin to cover the meat. It may be dipped in batter, fried, and frozen.
(C) (Kind) Steak or Fillet
Such product consists of a boneless slice or strip of poultry meat of the kind indicated.
(D) (Kind) Baked or (Kind) Roasted
Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked.
(E) (Kind) Barbecued
Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry heat and basted with a seasoned sauce.
(F) (Kind) Barbecued Prepared with Moist Heat
Such product consists of ready-to-cook poultry of the kind indicated that has been cooked by the action of moist heat in a barbecue sauce.
(G) Breaded Products
"Breaded" is a term applicable to any poultry product which is coated with breading or a batter and breading in an amount not to exceed 30 per cent of the weight of the finished breaded product.
(H) Other Poultry Dishes and Specialty Items
Poultry dishes and specialty items listed in Table II of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table II shall be calculated on a ready-to-serve basis, except that soup bases in institutional packs which are prepared for sale to institutional users shall have a minimum of 15 per cent cooked deboned poultry meat based on the weight of the soup based product.
For Table II -- To obtain the appendix, table, image, etc. please call LSC's ERF Helpdesk at 614-387-2078 or send an email to firstname.lastname@example.org.