cookery

1. MARKET FORMS OF
POULTRY

2. LIVE
•When selecting live poultry
choose those hat are alert,
well feathered, well formed
and healthy.

3. WHOLE POULTRY
•Hunted birds, similar to
the form of live poultry
but no longer alive.

4. DRESSED POULTRY
•These are slaughtered
poultry with head, feet
and viscera intact. Blood
and feathers are
removed.

5. DRAWN POULTRY
•dressed poultry with
the visceral organs,
feet and head
removed.

6. READY TO COOK
•Slaughtered birds that
have been defeathered,
visceral organs, feet,
head removed ready for
cooking.

7. POULTRY PARTS
•Several pieces of
poultry parts is usually
packed in one package
(thighs, wings, breast,
liver, gizzard)

8. PREPARED BY: MRS. ROSELYN DC. VILLANUEVA
TLE – COOKERY 10

9. Whole Chickens are marketed either
fresh or frozen.
WHOLE CHICKEN

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

11. Halves may be further cut into which
include the wing. A breast quarter,
including portions of the back, is all white
meat.
BREAST QUARTERS

12. A breast quarter with the wing
removed.
SPLIT BREAST

13. A breast quarter with wing and back
portion removed.
SPLIT BREAST WITHOUT BACK

14. Split breast that has been skinned
and deboned.
BONELESS, SKINLESS BREAST

15. 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.
8 – PIECE CUT

16. The whole chicken wing is an all-white
meat portion composed of three sections;
the drumette, mid-section, and tip.
WHOLE CHICKEN WING

17. The first section between the shoulder
and the elbow.
WING DRUMMETTES

18. The flat center section and the flipper
(wing tip).
WING MID – SECTION WITH TIP

19. The section between the elbow and
the tip, sometimes called the wing
flat or mid-joint.
WING MID - SECTION

20. 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.
WHOLE CHICKEN LEG

21. Whole chicken leg with skin and bone
removed.
BONELESS, SKINLESS LEG

22. The thigh is the portion of the leg
above the knee joint.
THIGH

23. Thigh with skin and bone removed.
BONELESS, SKINLESS THIGH

24. Drumsticks include the lower portion
of the leg quarter (the portion
between the knee joint and the hock).
DRUMSTICKS

25. Includes heart, liver, and neck.
GIBLETS