TLE 8

1. JOINTING A CHICKEN
OR DUCK
Jointing is the method of cutting
up cooked poultry into joints.

2. 1. Cut a skin
joining legs
to body.

3. 2. Cut off
legs close
to body.

4. 3. Break
the leg
joints

5. 4. Remove
wings, Slice
towards
wing joints.

6. 5. Cut off
breast.

7. 6. Remove
breast and
cut in half

8. DRAWING POULTRY

9. 1. Cut off
the head.

10. 2. Cut off
the neck
close to the
body

11. 3. Cut to
enlarge the
vent.

12. 4. Dislodge
entrails by
hand and
pull out
entrails and
fat.

13. 5. Set
aside the
giblets.

14. 6. Pull out
the
tendon

15. 7. Twist
and break
bones.

16. MOTIVATION
As a consumer, what is the
importance of proper way of
dressing, jointing and
drawing ?