PERFOMANCE TASK 4

10-GARNET
GROUP-3
DRUMSTICK WING

FILLET/BREAST THIGH LEG

POULTRY
CUTS
 PERFOMANCE TASK 4

DRUMSTICK
The drumstick is the lower portion of
the leg, taken from the knee down.
It is a dark meat and is therefore
very juicy and tender. While
drumsticks can be deboned, it is
more common to find them bone-in,
seasoned or slathered in barbecue
sauce, and barbecued whole.

Best
Dish

Oven Baked
Chicken Drumsticks
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WING

Wings are another source of

white meat and can be
divided into three sections:
the wing tip, winglet, and
wing drumette. Of the
different cuts of poultry
meat, wings are often the
most popular choice for
barbecuing, but they can
also be baked or pan seared.

Best
Dish
Sweet and Sour
Chicken Wings
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FILLET/BREAST
The tender white meat of the
breast is the most popular part
of the chicken. It is available
either on the bone, or as a fillet.
Chicken breast can be simply
cooked in butter or can be
stuffed, coated or wrapped for
extra flavour. It is an extremely
versatile cut

Best
Dish

Creamy Pesto
Chicken
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THIGH

Thigh meat is a dark meat

that is cut from the upper
section of the leg,
specifically from the knee up.
It is one of the juicier and
more tender cuts of poultry
meat and is most often
skinned and deboned for use
in stir-fry and skillet dishes.

Best
Dish
Garlic Mushroom
Chicken Thighs
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LEG
This comprises of the
drumstick and thigh. Large
pieces with bones, such as
this, are suitable for slow-
cooking, such as casseroling
or poaching. They can also be
roast, and some people use
the roast legs to make home
made soup or stock.

Best
Dish

Roasted Chicken
Leg Quarters
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GROUP 3
Destura
Deocampo
Tabangcura
Langam
Meneses
Geniebla
Sta. Ana
Velarde
Mansanades