We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byAidan Holloway
Modified over 3 years ago
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 w/Out Wing
Thigh w/ Back Portion
Boneless, Skinless Thigh
Boneless, Skinless Drum - Flattened
Boneless, Skinless Drum - Rolled
Neck (w/ skin & skinless)
Poultry CDE Practice: Identification of Carcass Parts
Cuts of Poultry Used with permission of Australian Chicken Meat Federation Inc. Used with permission of Australian Chicken Meat Federation Inc. Click to.
Chicken Standard 0601 Chicken whole breats with ribs and tenderloin
Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA
Poultry Judging Parts Identification
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.
By Tim Savelle, Morgan County High School Go to Last Slide for Directions.
1 Lamb Meat Identification 3109 Josh Miller. 2 Lamb Primal Cuts 6 Primal Cuts Leg Loin Rib Should Foreshank Variety meats.
Lamb ID. Breast Leg Loin Rib Shoulder Variety Lamb ID Breast.
Mickey A. Latour Managing Small Organic Poultry Flocks.
Meats Identification Lamb. Wholesale Cuts Leg Shoulder Loin Rib Breast Variety.
Poultry Carcass Grading Study Guide
Retail Meat ID Test #
Cooking with Poultry. Types Chicken Chicken Turkey Turkey Duck Duck Geese Geese Cornish game hens Cornish game hens Squab Squab Quail Quail.
Livestock Skillathon Retail Meat Cuts Identification #1.
Poultry Goal 1: Types of Cooking. Nutrients in Poultry good source of protein provides niacin, vitamins B6, B12, calcium, phosphorus, iron and other trace.
Foods Poultry Notes. Poultry Any domesticated bird. The most common in the US are: chicken, turkey, goose, and duck.
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
© 2017 SlidePlayer.com Inc. All rights reserved.