Poultry dishes and specialty items listed in Table IV of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table IV 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 percent cooked deboned poultry meat based on the weight of the soup base product.
Table IV
| Product name1 | Minimum percent cooked deboned poultry meat of kind indicated | Minimum percent cooked poultry of kind indicated, indicating bone |
|---|---|---|
| (Kind) Ravioli | 2 | |
| (Kind) Soup | 2 | |
| Chop Suey with (Kind) | 2 | |
| (Kind) Chop Suey | 4 | |
| (Kind) Chow Mein without noodles | 4 | |
| (Kind) Tamales | 6 | |
| Noodles or Dumplings with (Kind)2 | 6 | |
| (Kind) Stew | 12 | |
| (Kind) Fricassee of Wings | 40 | |
| (Kind) Noodles or Dumplings2 | 15 | 30 |
| (Kind) with Vegetables | 15 | |
| Gravy with sliced (Kind) | 15 | |
| (Kind) Tetrazzini | 15 | |
| (Kind) chili with beans | 17 | |
| Creamed (Kind) | 20 | |
| (Kind) Cacciatore | 20 | 40 |
| (Kind) Fricassee | 20 | 40 |
| (Kind) A-La-King | 20 | |
| (Kind) croquettes | 25 | |
| Slice (Kind) with Gravy and Dressing | 25 | |
| (Kind) Salad3 | 25 | |
| (Kind) chili | 28 | |
| (Kind) Hash | 30 | |
| Sliced (Kind) with Gravy | 35 | |
| Minced (Kind) Barbecue | 40 |
1The product name may contain other appropriate descriptive terms such as “noodle”; e.g., “Chicken Noodle Soup.”
2This standard also applies to products named (Kind) with rice or similar starches.
3The 25 percent-standard listed includes poultry meat plus proportions of skin and fat natural to the poultry used.
[37 FR 9706, May 16, 1972, as amended at 39 FR 4569, Feb. 5, 1974]
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