Directions: Look at the picture. Identify what poultry part is being shown by each indicated number. Write your answer on your answer sheet.
1. Halves
2. Wings
3. Drumstick
4. Front poultry halves
5. Thighs
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Let's Learn!
Cutting Poultry Parts
The USDA standards of quality apply to poultry parts cut in the manner described below. While most descriptions were developed when parts were but from a carcass by hand, most processors today disjoint whole carcasses by machine. Machine-cut parts may be graded provided they are not misshapen and have nearly the same appearance as they had prior to cutting from the carcass. Under certain conditions, parts cut in other ways may also be officially identified when properly labeled. Only skin or fat normally associated with a part maybe included unless stated on the label.
Poultry halves are prepared by making a full-length back and breast split of the carcass to produce approximately equal right and left sides. Portions of the backbone must remain on both halves. The cut may be no more than one-fourth inch from the outer edge of the sternum (breastbone).
Front poultry halves include the full breast with corresponding back portion, and may or may not include wings, wing meat or portions of wing. Rear poultry halves include both legs and adjoining portion of the back, Quarters consist of the entire eviscerated poultry carcass which has been cut into four equal parts, excluding the neck.
Breast quarters consist of half a breast with the wing and a portion of the back attached.
Leg quarters consist of a thigh and drumstick, with a portion of the back attached. It may also include attached abdominal fat and a maximum of two ribs. A leg with a complete or entire rear back portion attached may also be grade identified if certain criteria are met.
Breasts are separated from the back at the shoulder joint and by c cut running backward and downward from that point along the junction of the vertebral and sternal ribs. The ribs may be removed from the breasts, and the breasts may becut along the breastbone to make two approximately equal halves; or the wishbone portion may be removed before cutting the remainder along the breastbone to make three parts.
Breasts with ribs are separated from the back at the junction of the vertebral ribsand back. Breasts with ribs maybe cut along the breastbone to make two approximately equal halves; or the wishbone portion may be removed before cutting the remainder along the breastbone to make three parts.
Split breasts with back portion or breast halves with back portion are prepared by making a full-length cut of front poultry halves without wings. If labeled "split breast/s," centering of the cut is not required to produce two approximately equal halves.
Legs consist of the attached thigh and drumstick, whether jointed or disjointed. Back skin is not included. The patella (Kneebone) may be included on either the drumstick or thigh.
Thighs are disjointed at the hip joint and may include the pelvic mean , but not the pelvic bones. Back skin is not included. Thighs may also include abdominal meat (flank meat), but not rib bones.
Thighs with back portion consist of a poultry thigh with back portion attached.
Drumsticks are separated from the thigh and hock by cuts through the knee joint (femorotibial and patellar joint) and the hock joint (tarsal joint), respectively.
Wings include the entire wing with all muscle and skin tissue intact,except that he wing tip may be removed.
Answers & Comments
Answer:
Directions: Look at the picture. Identify what poultry part is being shown by each indicated number. Write your answer on your answer sheet.
1. Halves
2. Wings
3. Drumstick
4. Front poultry halves
5. Thighs
==============================
Let's Learn!
Cutting Poultry Parts
The USDA standards of quality apply to poultry parts cut in the manner described below. While most descriptions were developed when parts were but from a carcass by hand, most processors today disjoint whole carcasses by machine. Machine-cut parts may be graded provided they are not misshapen and have nearly the same appearance as they had prior to cutting from the carcass. Under certain conditions, parts cut in other ways may also be officially identified when properly labeled. Only skin or fat normally associated with a part maybe included unless stated on the label.
Poultry halves are prepared by making a full-length back and breast split of the carcass to produce approximately equal right and left sides. Portions of the backbone must remain on both halves. The cut may be no more than one-fourth inch from the outer edge of the sternum (breastbone).
Front poultry halves include the full breast with corresponding back portion, and may or may not include wings, wing meat or portions of wing. Rear poultry halves include both legs and adjoining portion of the back, Quarters consist of the entire eviscerated poultry carcass which has been cut into four equal parts, excluding the neck.
Breast quarters consist of half a breast with the wing and a portion of the back attached.
Leg quarters consist of a thigh and drumstick, with a portion of the back attached. It may also include attached abdominal fat and a maximum of two ribs. A leg with a complete or entire rear back portion attached may also be grade identified if certain criteria are met.
Breasts are separated from the back at the shoulder joint and by c cut running backward and downward from that point along the junction of the vertebral and sternal ribs. The ribs may be removed from the breasts, and the breasts may becut along the breastbone to make two approximately equal halves; or the wishbone portion may be removed before cutting the remainder along the breastbone to make three parts.
Breasts with ribs are separated from the back at the junction of the vertebral ribsand back. Breasts with ribs maybe cut along the breastbone to make two approximately equal halves; or the wishbone portion may be removed before cutting the remainder along the breastbone to make three parts.
Split breasts with back portion or breast halves with back portion are prepared by making a full-length cut of front poultry halves without wings. If labeled "split breast/s," centering of the cut is not required to produce two approximately equal halves.
Legs consist of the attached thigh and drumstick, whether jointed or disjointed. Back skin is not included. The patella (Kneebone) may be included on either the drumstick or thigh.
Thighs are disjointed at the hip joint and may include the pelvic mean , but not the pelvic bones. Back skin is not included. Thighs may also include abdominal meat (flank meat), but not rib bones.
Thighs with back portion consist of a poultry thigh with back portion attached.
Drumsticks are separated from the thigh and hock by cuts through the knee joint (femorotibial and patellar joint) and the hock joint (tarsal joint), respectively.
Wings include the entire wing with all muscle and skin tissue intact,except that he wing tip may be removed.
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Explanation:
Answer:
1 shoulder 2lower arm girth 3.waist 4.blouse length 5.crotch