Assignment title

Cut ups of chicken

Submitted by

AbdulRehman

Roll # 11

B. Sc. (Hons). Food Science and Technology

6th Semester (regular)

Subject

FST – 509. Poultry egg and sea food techonology

Submitted to

Mam Tasneem Kasur

Assistant Professor

Institute of Food Science and Nutrition (IFSN)

University of Sargodha, Sargodha

INSTITUTE OF FOOD SCIENCE AND NUTRITION (IFSN)

UNIVERSITY OF SARGODHA

SARGODHA

Fresh Chicken Cut-ups

8 kinds of pre-cut Chicken made especially for your cooking convenience. Tamper evident in a leak proof packaging,

assuring the highest standards of food safety.

Adobo Cut

Giblets

Whole Chickens Whole Chickens are marketed either fresh or frozen.

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, mid-section and tip.

Wing Drummettes The first section between the shoulder and the elbow.

Wing Mid Section with Tip The flat centre 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 The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.

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.

Giblets

Whole Chickens Whole Chickens are marketed either fresh or frozen.

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, mid-section and tip.

Wing Drummettes The first section between the shoulder and the elbow.

Wing Mid Section with Tip The flat centre 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 The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.

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.

Giblets

Whole Chickens Whole Chickens are marketed either fresh or frozen.

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, mid-section and tip.

Wing Drummettes The first section between the shoulder and the elbow.

Wing Mid Section with Tip The flat centre 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 The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.

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.

Giblets

Whole Chickens Whole Chickens are marketed either fresh or frozen.

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, mid-section and tip.

Wing Drummettes The first section between the shoulder and the elbow.

Wing Mid Section with Tip The flat centre 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 The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.

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.

Breast

Breast Fillet

Thigh Fillet

Thigh

Wings

Drumstick

Leg Quarter

The Classic Fried Chicken recipe in FC#106 is a great excuse to learn how to cut a whole chicken into pieces,

a skill you’ll use over and over. The technique shown here yields 10 pieces, plus a back and wing tips that you

can save for making stock. To modify the technique for 8 pieces, don’t cut the wing into a separate piece.

Instead, trim off the first and second joints of the wing (these become wing tips for stock) and leave the third

joint attached to the upper breast piece.

The Legs

Step 1: Extend a leg from the body and slice

through the skin to expose the leg’s interior.

Step 2: Forcefully bend the leg back from the

body until the ball joint pops free from the

socket.

Step 3: Cut the leg from the body, through the

joint, as close as possible to the backbone. Try

to cut the “oyster” away with the leg—you’ll

find this tasty nugget of meat just above the

joint, in an indentation on the backbone. (In

the photo at right, it’s the round piece of meat

to the right of the knife blade.) Repeat with the

other leg.

Step 4: To separate the drumstick and thigh,

look for the line of fat between them—it marks

the location of the joint you need to cut

through.

The Breast

Step 5: With poultry shears, cut through the

ribs and collarbone on both sides to remove

the back and neck in one piece (discard this or

save for stock).

Step 6: Flip the breast skin side down and

begin to split the breast from the neck end just

until the knife hits the keel (breast) bone, then

score down the length of the bone.

Step 7: With your thumbs on either side of the

bone, bend the breast backward until the top

of the bone pokes out. With your fingers,

loosen and pull the bone free. Finish splitting

the breast in half by cutting where the bone

was.

Step 8: Trim off the first wing joint and then

cut the remaining wing from the breast with

some of the breast meat attached.

Step 9: Cut the remaining breast in half to get

two breast pieces of relatively equal size.

Repeat with the other side of the breast.

Photos: Scott Phillips

posted in: Blogs, chicken

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Giblets

Whole Chickens Whole Chickens are marketed either fresh or frozen.

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, mid-section and tip.

Wing Drummettes The first section between the shoulder and the elbow.

Wing Mid Section with Tip The flat centre 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 The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.

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.