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    Different Cuts of Poultry

    Uploaded by

    BABYJANE SAMSON
    The document discusses different cuts of poultry including: whole chicken, halves, breast quarters, split breasts, boneless skinless breasts, 8-piece cuts, wings (drumettes, mid-sections, tips), legs, thighs, drumsticks, and giblets. It explains the importance of understanding different cuts for daily meals and demonstrates cuts used for chicken buffalo wings, and those featured in Jollibee advertisements. The questions ask about drumsticks, giblets, boneless skinless thighs, wing mid-sections, and split breasts without backs.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Different Cuts of Poultry

    Uploaded by

    BABYJANE SAMSON
    83 views12 pages
    The document discusses different cuts of poultry including: whole chicken, halves, breast quarters, split breasts, boneless skinless breasts, 8-piece cuts, wings (drumettes, mid-sections, tips), legs, thighs, drumsticks, and giblets. It explains the importance of understanding different cuts for daily meals and demonstrates cuts used for chicken buffalo wings, and those featured in Jollibee advertisements. The questions ask about drumsticks, giblets, boneless skinless thighs, wing mid-sections, and split breasts without backs.

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    The document discusses different cuts of poultry including: whole chicken, halves, breast quarters, split breasts, boneless skinless breasts, 8-piece cuts, wings (drumettes, mid-sections, tips), legs, thighs, drumsticks, and giblets. It explains the importance of understanding different cuts for daily meals and demonstrates cuts used for chicken buffalo wings, and those featured in Jollibee advertisements. The questions ask about drumsticks, giblets, boneless skinless thighs, wing mid-sections, and split breasts without backs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    83 views12 pages

    Different Cuts of Poultry

    Uploaded by

    BABYJANE SAMSON
    The document discusses different cuts of poultry including: whole chicken, halves, breast quarters, split breasts, boneless skinless breasts, 8-piece cuts, wings (drumettes, mid-sections, tips), legs, thighs, drumsticks, and giblets. It explains the importance of understanding different cuts for daily meals and demonstrates cuts used for chicken buffalo wings, and those featured in Jollibee advertisements. The questions ask about drumsticks, giblets, boneless skinless thighs, wing mid-sections, and split breasts without backs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    Objectives

    At the end of the lesson the student should be


    able to
    a. identify the types of poultry cuts
    b. explain importance of different poultry cuts
    c. demonstrate
    Different Cuts of
    Poultry
    Whole Chicken
    Whole Chickens are marketed either fresh

    Halves
    The bird is split from front to back through the
    backbone and keel to produce 2 halves of
    approximately equal weight

    Breast Quarters
    Halves may be further cut into which include
    the wing. A breast quarter, including portions of
    the back, is all white meat.
    Split Breast
    A breast quarter with the
    wing removed.

    Split Breast without


    Back
    A breast quarter with
    wing and back portion
    removed.
    Boneless, Skinless Breast
    Split breast that has been skinned and
    deboned.

    8-Piece Cut
    The whole bird is cut into 2 breast
    halves with ribs and back portion, 2
    wings, 2 thighs with back portion and 2
    drumsticks. The parts may be packaged
    together and labelled as whole cut-up
    chicken. These are usually sold without
    giblets
    Whole Chicken Wing
    The whole chicken wing is an all-white
    meat portion composed of three
    sections; the drumette, midsection,
    and tip.

    Wing Drummettes
    The first section between the
    shoulder and the elbow.
    Wing Mid-Section with Tip
    The flat center section and the
    flipper (wing tip).

    Wing Mid-Section
    The section between the
    elbow and the tip,
    sometimes called the wing
    flat or mid-joint.
    Whole Chicken Leg Whole Chicken Leg
    The whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg
    quarter and does not contain a portion of the back

    Boneless, Skinless Leg Boneless, Skinless


    Leg
    Whole chicken leg with skin and bone
    removed.
    Thigh
    the thigh is the portion of the leg above the knee joint.

    Boneless, Skinless Thigh


    Thigh with skin and bone removed.
    Drumsticks
    Drumsticks include the lower portion of the leg quarter (the
    portion between the knee joint and the hock).

    Giblets
    Includes heart, liver, and neck.
    Enumerate the different cuts of poultry

    What are the importance of knowing the different cuts in


    yourfamily daily meal?

    What cuts or parts of poultry used for Chicken Buffalo wings?

    What kind of cuts that always used for Jollibee advertisement

    •
    • Answer the questions

    1.What cuts is include the lower portion of the leg quarter


    (the portion between the knee joint and the hock).
    2. This cut Includes heart, liver, and neck.
    3. It is a thigh with skin and bone removed.
    4.This is section between the elbow and the tip,
    sometimes called the wing flat or mid-joint
    5. A breast quarter with the wing removed.

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