Podcast
Questions and Answers
What are the criteria for selecting live poultry?
What are the criteria for selecting live poultry?
Healthy, alert, well-feathered
What should dressed poultry be free from to be considered good quality?
What should dressed poultry be free from to be considered good quality?
Slime, off-odors, discoloration
Describe what drawn poultry are.
Describe what drawn poultry are.
Chilled or frozen dressed poultry
What are ready-to-cook products in the context of poultry?
What are ready-to-cook products in the context of poultry?
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How are halves of poultry produced?
How are halves of poultry produced?
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What is a boneless, skinless breast in chicken cuts?
What is a boneless, skinless breast in chicken cuts?
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What are the components of the 8-piece cut in chicken?
What are the components of the 8-piece cut in chicken?
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What are the sections of a whole chicken wing?
What are the sections of a whole chicken wing?
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What is the difference between a whole chicken leg and a leg quarter?
What is the difference between a whole chicken leg and a leg quarter?
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What are giblets in chicken?
What are giblets in chicken?
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Study Notes
Selecting Poultry
- Live poultry should be healthy, alert, and well-feathered.
- Avoid poultry with bruises, blisters, and broken bones.
- Whole poultry should also meet the same criteria as live poultry.
Forms of Poultry
- Dressed poultry is the most available form in the market, with head, feet, blood, feathers, and internal organs removed.
- Good quality dressed poultry should be free from slime, off-odors, and discoloration.
- Drawn poultry is dressed poultry that has been chilled or frozen.
- Ready-to-cook poultry includes separately packed poultry parts such as wings, breast, thighs, or drumsticks.
Cuts of Poultry
Whole Chicken
- Whole chickens are marketed either fresh or frozen.
- Halves are 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 breast quarters, which include the wing and are all white meat.
- Split breast is a breast quarter with the wing removed.
- Split breast without back is a breast quarter with wing and back portion removed.
- Boneless, skinless breast is a split breast that has been skinned and deboned.
Other Cuts
- 8-Piece Cut is the whole bird cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion, and 2 drumsticks.
- Whole chicken wing is an all-white meat portion composed of three sections: drumette, mid-section, and tip.
- Wing drummettes are the first section between the shoulder and the elbow.
- Wing mid-section with tip is the flat center section and the flipper (wing tip).
- Wing mid-section is the section between the elbow and the tip.
Chicken Leg
- Whole chicken leg is the drumstick-thigh combination, without a portion of the back.
- Boneless, skinless leg is a whole chicken leg with skin and bone removed.
- Thigh is the portion of the leg above the knee joint.
- Boneless, skinless thigh is a thigh with skin and bone removed.
- Drumsticks include the lower portion of the leg quarter.
- Giblets include heart, liver, and neck.
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Description
Test your knowledge on the different forms of poultry available in the market, including live poultry, whole poultry, and dressed poultry. Learn about the characteristics to look for in each form to ensure you are selecting high-quality poultry products.
