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------------------------------------------------------------------------
Minimum Minimum
percent percent
cooked cooked
deboned poultry of
Product name \1\ poultry kind
meat of indicated,
kind indicating
indicated 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 Dumplings \2\............... 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) Salad \3\.............................. 25 ...........(Kind) chili.................................. 28 ...........(Kind) Hash................................... 30 ...........Sliced (Kind) with Gravy...................... 35 ...........Minced (Kind) Barbecue........................ 40 ...........------------------------------------------------------------------------\1\ The product name may contain other appropriate descriptive terms
such as ``noodle''; e.g., ``Chicken Noodle Soup.''\2\ This standard also applies to products named (Kind) with rice or
similar starches.\3\ The 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]