Portion Control for Cooked Poultry and Game

Question 1

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

Answer 1

Halves

Question 2

The halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.

Answer 2

Breast quarters

Question 3

breast quarter with the wing removed

Answer 3

Split breast

Question 4

The breast quarter with wing and back removed. Boneless, skinless breast- split breast that has been shined and deboned.

Answer 4

Split breast without back

Question 5

The whole bird is cut into 2 breast halves, with ribs and bade portion, 2 wings, 2 thighs with back portion and 2 drumsticks.

Answer 5

8 Piece Cut

Question 6

all white meat portion composed of drumette, mid-section and tip.

Answer 6

Whole chicken wing

Question 7

first section between the shoulder and the elbow.

Answer 7

Wing drumettes