Poultry Preparation, Grade 10: Chicken Breast and Wing Cuts (Part 2)
Explore “Chicken Breast and Wing Cuts” in this Poultry Preparation, Grade 10 lesson. Part 2 of the five-part series brings together the source material and lesson topics. Use the contents links to find a section, read the notes, and consult the complete original teaching slides below.
Lesson topics
- BREAST QUARTERS
- SPLIT BREAST
- SPLIT BREAST WITHOUT BACK
- BONELESS, SKINLESS BREAST
- 8 – PIECE CUT
Contents
- Read the original document
- The bird is split from front to back through the backbone and keel to produce 2 halves of approximately e
- BREAST QUARTERS
- SPLIT BREAST
- SPLIT BREAST WITHOUT BACK
- BONELESS, SKINLESS BREAST
- 8 – PIECE CUT
- WHOLE CHICKEN WING
- WING DRUMMETTES
- WING MID – SECTION WITH TIP
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Read the original source document
Poultry Production – Grade 10: original teaching slides for this study series.
The bird is split from front to back through the backbone and keel to produce 2 halves of approximately e
The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
BREAST QUARTERS
BREAST QUARTERS Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white
SPLIT BREAST
SPLIT BREAST A breast quarter with the wing removed.
SPLIT BREAST WITHOUT BACK
SPLIT BREAST WITHOUT BACK A breast quarter with wing and back portion removed.
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BONELESS, SKINLESS BREAST
BONELESS, SKINLESS BREAST Split breast that has been skinned and deboned.
8 – PIECE CUT
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
WHOLE CHICKEN WING The whole chicken wing is an all-white meat portion composed of three sections; the drumette, mid-section, and tip.
WING DRUMMETTES
WING DRUMMETTES The first section between the shoulder and the elbow.
WING MID – SECTION WITH TIP
WING MID – SECTION WITH TIP The flat center section and the flipper (wing tip).
Review questions and answers
What are the key points about The bird is split from front to back through the backbone and keel to produce 2 halves of approximately e?
The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
What are the key points about BREAST QUARTERS?
BREAST QUARTERS Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white
What are the key points about SPLIT BREAST WITHOUT BACK?
SPLIT BREAST WITHOUT BACK A breast quarter with wing and back portion removed.
What are the key points about BONELESS, SKINLESS BREAST?
BONELESS, SKINLESS BREAST Split breast that has been skinned and deboned.
What are the key points about 8 – PIECE CUT?
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.
More lessons from this document
- Poultry Production – Grade 10 — Part 1
- Poultry Production – Grade 10 — Part 2
- Poultry Production – Grade 10 — Part 3
- Poultry Production – Grade 10 — Part 4
- Poultry Production – Grade 10 — Part 5
Conclusion
The important points in Important Concepts should be reviewed alongside the definitions, examples and comparisons given above. Continue with the other four articles to cover the rest of the source material.