Ready To Cook Poultry Parts Identification

Slides:

Advertisements

Similar presentations

By-products & Buy-backs. By-Products: By-products are salvageable material produced or derived from the manufacturing procedure. Chicken water.

Advertisements

Poultry Judging Parts Identification

Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry

Notes For Poultry Unit Creative Cooking II. Poultry A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish.

Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA

Cuts of Poultry Used with permission of Australian Chicken Meat Federation Inc. Used with permission of Australian Chicken Meat Federation Inc. Click to.

Poultry Chapter 14. Poultry Includes any domesticated bird. Chicken, turkey and duck are the most common.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry.

Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.

Meat Goat Carcass Fabrication

Beef Retail Cut Session

1 Lamb Meat Identification 3109 Josh Miller. 2 Lamb Primal Cuts 6 Primal Cuts  Leg  Loin  Rib  Should  Foreshank  Variety meats.

Poultry CDE Practice: Identification of Carcass Parts

Understanding Poultry in the

Poultry Overview Culinary Arts 5/21/ Bellwork Answer the follow question in your notebook or on a sheet of paper. What parts of a chicken do you.

Cooking with Poultry. Types Chicken Chicken Turkey Turkey Duck Duck Geese Geese Cornish game hens Cornish game hens Squab Squab Quail Quail.

Poultry CDE Contest Information. Poultry CDE General Rules Composition and Scoring of State Teams: State Teams will be composed of a maximum of four members.

Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.

Mickey A. Latour Managing Small Organic Poultry Flocks.

Livestock Skillathon Retail Meat Cuts Identification #1.

Meat Identification FFA. Beef Brisket Corned Moist.

Livestock Skillathon Retail Meat Cuts Identification #2.

Poultry Notes Benjamin Franklin was unhappy when, in 1782, Congress adopted America’s “Great Seal” with the bald eagle as its centerpiece. In a letter.

By Tim Savelle, Morgan County High School Go to Last Slide for Directions.

Recall retail and wholesale cuts of meat. Objective 3.02.

Market Sheep (Anatomy and Cuts)

Lamb Retail Cut Session

America’s Favorite Meat Source. Appeal Of Chicken In the year 2000, Chicken surpassed Beef as American’s most popular meat source. In 1975, the U.S. consumed.

Lamb. LAMB Small cuts Dark red in color Small bones.

Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.

Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.

Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA

Retail Meat ID Test #

Foods Poultry Notes. Poultry Any domesticated bird. The most common in the US are: chicken, turkey, goose, and duck.

Understanding Veal.

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

Poultry Goal 1: Types of Cooking. Nutrients in Poultry good source of protein provides niacin, vitamins B6, B12, calcium, phosphorus, iron and other trace.

Poultry Improvement Project Conformation and Fleshing.

Chicken Standard 0601 Chicken whole breats with ribs and tenderloin

Poultry Chapter 20 Page 336. Poultry Poultry describes any domesticated bird, including chickens, turkeys, ducks, and geese. An average serving of poultry.

Final Rule: Nutrition Labeling of Single- Ingredient Products and Ground or Chopped Meat and Poultry Products FSIS FSIS - 1/24/20111.

4-H Poultry Judging Past egg production (reasons class)

Poultry Carcass Grading Study Guide

Animal Science Cuts of Meat.  A.Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older.

Culinary Arts II 5.02 Mrs. Benners

Retail & Wholesale Meat Cuts

Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry

Different parts of chicken

Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry

Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry

Meats Retail Cuts Lamb.

Chicken *sold by the package - weights are approximate Small ~3lbs

Study the Primals! Then Proceed.

Poultry CDE Practice: Identification of Carcass Parts

Poultry Parts ID Poultry CDE Practice #9

Poultry Parts ID Poultry CDE Practice #9

Poultry Parts Akrum Hamdy Next.

Poultry Science.

Glencoe Visual Showcase Culinary Essentials

Poultry CDE Practice: Identification of Carcass Parts

Principles & Methods of Cooking Poultry

Poultry Judging CDE Practice Based on the 2002 State FFA Poultry CDE

Poultry CDE Parts ID.

Poultry CDE Practice: Identification of Carcass Parts

Beef Retail Cuts ID.

COMPANY INTRODUCTION INTRO.

Presentation transcript:

Ready To Cook Poultry Parts Identification

Front Half (external view)

Front Half (internal view)

Front Half (dorsal)

Front Half (ventral)

Rear Half (external)

Rear Half (internal)

Whole Breast w/ Ribs (external)

Whole Breast w/ Ribs (internal)

Boneless, Skinless Whole Breast w/ Rib Meat (external)

Boneless, Skinless Whole Breast w/ Rib Meat (internal)

Whole Breast (external)

Whole Breast (internal)

Boneless, Skinless Whole Breast (external)

Boneless, Skinless Whole Breast (internal)

Split Breast w/ Ribs (external)

Split Breast w/ Ribs (internal)

Boneless, Skinless Split Breast w/ Rib Meat (external)

Boneless, Skinless Split Breast w/ Rib Meat (internal)

Split Breast (external)

Split Breast (internal)

Boneless, Skinless Split Breast (external)

Boneless, Skinless Split Breast (internal)

Breast Quarter

Breast Quarter w/Out Wing

Tenderloin

Wishbone

Leg Quarter

Leg

Thigh w/ Back Portion

Thigh

Boneless, Skinless Thigh

Drumstick

Boneless, Skinless Drum - Flattened

Boneless, Skinless Drum - Rolled

Wing

Drumette

Wing Portion

Liver

Gizzard

Heart

Neck (w/ skin & skinless)