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Technology and
Livelihood Education
COOKERY
Quarter 3- Module 5
Market Forms and
Cuts of Poultry

AIRs - LM
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TLE- COOKERY 10
Quarter 3 -Module 5: Prepare Poultry and Game Dishes:
Market Forms and Cuts of Poultry
First Edition, 2021

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Gladys R. Baoas

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos, Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent
Vivian Luz S. Pagatpatan, Ph.D
Assistant Schools Division Superintendent
German E. Flora, Ph.D, CID Chief
Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

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 Target

Poultry refers to several kinds of fowl that are used as food and those birds
that are hunted for food are games. Poultry are raised throughout the world, with
chickens by far the leading species everywhere. It provides nutritionally beneficial
food containing high-quality protein accompanied by a low proportion of fat.

This module was designed to provide information on the different market

forms and cuts of poultry which serves as a guide when purchasing poultry.

After going through this module, you are expected to:

LO1. Perform Mise en Place (TLE_HECK9-12PGD-IIIE-25)
- Market Forms and Cuts of Poultry

Subtasks:
1. Identify the market forms and cuts of poultry
2. Describe the different market forms and cuts of poultry

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Pretest
Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.
1. What do you call the domesticated fowls that are raised for their eggs, meat and/or
feathers?
A. Birds B. Meat C. Poultry D. Seafood
2. What form of poultry has been chilled or frozen and is usually available in
groceries?
A. Drawn B. Dressed C. Live D. Whole
3. Which of the following refers to the cut-up parts of poultry and has been marinated
or seasoned and then packed in a single container and then frozen or chilled?
A. Drawn B. Dressed C. Ready-to-cook D. Whole
4. What do you call the market form of poultry if blood, feathers, feet, giblets and
head are removed?
A. Drawn B. Dressed C. Ready-to-cook D. Whole
5. Which poultry cut is considered a white meat?
A. Back B. Breast C. Drumstick D. Wings
6. What market form of poultry has all the complete parts and the giblets are stuffed
in the cavity?
A. Drawn B. Dressed C. Live D. Whole
7. What poultry cut refers to a breast quarter with the wings removed?
A. Breast without wings C. Split breast
B. Halves D. Whole breast quarter
8. Which of the following poultry cuts pertains to the drumstick-thigh combination
which is best cooked for grilling?
A. Drumsticks B. Thigh C. Whole Leg D. Wings
9. What particular poultry cut is best for fried chicken which is taken from the lower
portion of the leg quarter?
A. Drumettes B. Drumsticks C. Thigh D. Whole Leg
10. What will be the result if a whole chicken is split into two parts with
approximately equal weight.
A. Breast Quarters B. Halves C. Quarters D. Two split
11. Which of the following market form of poultry should be alert, healthy and well-
feathered?
A. Drawn B. Dressed C. Live D. Whole
12. What is the first section of a whole chicken wing?
A. Drumettes B. Drumsticks C. Mid-section D. Tip
13. What term refers to the neck, liver, heart and gizzard of poultry?
A. External B. Giblets C. Organs D. Poultry cuts
14. What is a split breast cut?
A. A breast quarter with the wing removed.
B. A breast quarter including portions of the back.
C. A breast quarter that has been skinned and deboned
D. A breast quarter with wing and back portion removed.
15. How will you describe a whole chicken?
A. It has been chilled or frozen.
B. It is cut up and marinated or seasoned.
C. Its head, feet, blood, feathers and internal organs are removed.
D. It has all parts complete, generally involving the giblets stuffed in the cavity.

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 Jumpstart

ACTIVITY 1. Same or Not the Same

Direction: Look at the pictures of poultry cuts and answer the guide question. Write
your answers on a separate sheet of paper.

Picture A Picture B
Guide Question:
1. Are the two cuts of poultry the same or not the same? Why?

Discover

Market form - is the form poultry is in when it is purchased

Poultry are domesticated birds that can be raised for eggs, meat and/or
feathers. Poultry covers a wide range of birds, from indigenous and commercial
breeds of chickens, ducks, turkeys, guinea fowl, geese while game birds include
quail, pigeons, squab and pheasants.
Poultry is available in many market forms, classes, and styles. With so many
options available at the grocery store, it can be slightly overwhelming to decide which
package of chicken to pick up and what form to choose from, either whole or cut-up
pieces.
The various poultry parts are divided into any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs, and rib cage
b. white meat – breasts

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MARKET FORMS OF POULTRY

1. Live Poultry
• Live poultry should be healthy, alert, and well-
feathered.
• Avoid poultry which have bruises, blisters and
broken bones.
• The bone at the tip of the breast is soft in
younger chicken and thick in older one.

2. Whole Poultry
• These are slaughtered birds that have been
bled and de-feathered.
• The head, feet and viscera are still intact.
• Though not alive, the criteria for selecting live
poultry also apply to whole poultry.

3. Dressed Poultry
• This is the most available poultry form in the
market.
• Dressed poultry are actually slaughtered poultry
with the head, feet, blood, feathers and internal
organs removed.
• Good quality dressed poultry should be free from
slime, off-odors and discoloration.

4. Drawn Poultry
• These are dressed poultry that have been chilled
or frozen. They are usually available in groceries.

5. Ready-to-cook
• These are poultry parts such as wings, breast,
thighs or drumsticks which have been separately
packed in a single container and frozen or chilled.
• The dressed birds may be cut up and marinated
or seasoned.

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DIFFERENT CUTS OF POULTRY

POULTRY CUT DESCRIPTION

Whole Chicken

The chicken with all parts complete, generally

involving the giblets stuffed in the cavity. Includes
white and dark meat.
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 it 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

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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:
- drumette
- mid-section
- tip
Wing Drumettes

The first section between the shoulder and the elbow

Wing Mid-Section with Tip

The flat center 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
and does not contain a portion of the back.

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 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

The neck and other internal organs like liver, heart

and gizzard of a poultry.

CITED PICTURES : Technical Vocational Livelihood Education-Cookery Module 2. 1st ed. Philippines: Department of
Education, 2016

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 Explore

ACTIVITY 2. Word Clues

Direction: Identify the market form of poultry based from the given word clues.
Write your answer on a separate sheet of paper.

1. ________________ 2. ________________ 3. ________________

- slaughtered bird - poultry parts - chilled
- have been bled - packed in containers - frozen
- defeathered - may be marinated - available in groceries

4. ________________ 5. ________________
- most available form - healthy
- internal organs - alert
removed - well-feathered
- no head, feet, feathers

ACTIVITY 3. Crossword
Direction: Identify the cuts of poultry described in the puzzle. Write your answer on
a separate sheet of paper.

Across:
1. poultry with all parts complete
4. neck and internal organs of poultry

Down:
2. portion of the leg above knee joint
3. wings first section between
shoulder and elbow
5. white meat portion

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 Deepen

ACTIVITY 4. Name and describe

Directions: Name and describe the following market form and cuts of poultry. Write
your answer on a sheet of paper.

2
3

Name Description

1.

2.

3.

4.

5.

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 Gauge

Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.

1. What do you call the domesticated fowls that are raised for their eggs, meat and/or
feathers?
A. Birds B. Meat C. Poultry D. Seafood

2. What form of poultry has been chilled or frozen and is usually available in
groceries?
A. Drawn B. Dressed C. Live D. Whole

3. Which of the following refers to the cut-up parts of poultry and has been marinated
or seasoned and then packed in a single container and then frozen or chilled?
A. Drawn B. Dressed C. Ready-to-cook D. Whole

4. What do you call the market form of poultry if blood, feathers, feet, giblets and
head are removed?
A. Drawn B. Dressed C. Ready-to-cook D. Whole

5. Which poultry cut is considered a white meat?

A. Back B. Breast C. Drumstick D. Wings
6. What market form of poultry has all the complete parts and the giblets are stuffed
in the cavity?
A. Drawn B. Dressed C. Live D. Whole

7. What poultry cut refers to a breast quarter with the wings removed?
A. Breast without wings C. Split breast
B. Halves D. Whole breast quarter

8. Which of the following poultry cuts pertains to the drumstick-thigh combination

which is best cooked for grilling?
A. Drumsticks B. Thigh C. Whole Leg D. Wings

9. What particular poultry cut is best for fried chicken which is taken from the lower
portion of the leg quarter?
A. Drumettes B. Drumsticks C. Thigh D. Whole Leg

10. What will be the result if a whole chicken is split into two parts with
approximately equal weight.
A. Breast Quarters B. Halves C. Quarters D. Two split
11. Which of the following market form of poultry should be alert, healthy and well-
feathered?
A. Drawn B. Dressed C. Live D. Whole

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12. What is the first section of a whole chicken wing?
A. Drumettes B. Drumsticks C. Mid-section D. Tip

13. What term refers to the neck, liver, heart and gizzard of poultry?
A. External B. Giblets C. Organs D. Poultry cuts

14. What is a split breast cut?

A. A breast quarter with the wing removed.
B. A breast quarter including portions of the back.
C. A breast quarter that has been skinned and deboned
D. A breast quarter with wing and back portion removed.

15. How will you describe a whole chicken?

A. It has been chilled or frozen.
B. It is cut up and marinated or seasoned.
C. Its head, feet, blood, feathers and internal organs are removed.
D. It has all parts complete, generally involving the giblets stuffed in the cavity.

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 14
Deepen
Activity 4:
Name and describe
1. Split breast A breast quarter with the wing removed
2. Wing mid- The section between the elbow and the tip,
section sometimes called the wing flat or mid-joint.
3. Whole chicken The whole chicken wing is an all-white meat
wing portion composed of three sections: drumette,
wing mid-section and tip
4. Drumsticks include the lower portion of the leg quarter (the
portion between the knee joint and the hock).
5. Thigh the portion of the leg above the knee joint
Explore Explore
Activity 3: Activity 2:
Crossword Puzzle Word Clues
1. Whole 1. Whole poultry
2. Thigh 2. Ready-to-cook
3. Drumettes 3. Drawn Poultry
4. Giblets 4. Dressed Poultry
5. Breast 5. Live poultry
Pre-test/
Gauge
Jumpstart 1. C
Activity 1: 2. A
Same or not the same 3. C
4. B
The two pictures are not the 5. B
same because 6. D
Picture A shows a wing 7. C
drumette while 8. C
Picture B shows drumsticks 9. B
10. B
11. C
12. A
13. B
14. A
15. D
Answer Key
REFERENCES
Books

Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

(Second Quarter, Cookery)

Competency-Based Learning Material Learner’s Guide Grade 10-

Commercial Cooking

Links
[Link]
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Blog_photo_-_Flickr_-_USDAgov.jpg/220px-Poultry_Classes_Blog_photo_-_Flickr_-
_USDAgov.jpg
[Link]
[Link]
[Link]
[Link]
[Link]
cook-top-1772614118
[Link]
[Link]

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