5 Market Forms of Poultry Quiz and Flashcards

Study Notes

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.

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.

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.

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.

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.