ACTIVITY NO.

1: EXTERNAL PARTS OF A CHICKEN

NAME: (HEN)
GRADE AND SECTION: TEACHER:
 ACTIVITY NO. 2: EXTERNAL PARTS OF A CHICKEN
NAME: (ROOSTER)
GRADE AND SECTION: TEACHER:
NAME: ACTIVITY NO. 3: INTERNAL PARTS OF A CHICKEN

GRADE AND SECTION: TEACHER:

 Chicken breast - must be the most versatile meat. It is a white meat with very little
fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven
roast, filled with your favorite filling.

ACTIVITY NO. 4: POULTRY CUTS (CHICKEN

NAME: BREAST)
GRADE AND SECTION: TEACHER:
 Whole chickens are marketed either fresh or frozen.

NAME: ACTIVITY NO. 5: POULTRY CUTS (WHOLE)

GRADE AND SECTION: TEACHER:

 Halves may be further cut into which include the wing. A breast quarter ,
including portions of the back, is all white meat.

ACTIVITY NO. 6: POULTRY CUTS (BREAST

NAME: QUARTER)
GRADE AND SECTION: TEACHER:
 Tenderloins - are a good option too. They are slightly more tender than the
whole breast and are great crumbed and baked, or quickly chargrilled and
tossed in a hot salad.

NAME: ACTIVITY NO. 7: POULTRY CUTS (TENDERLOIN)

GRADE AND SECTION: TEACHER:

 Chicken thighs - can be bought as thigh fillets with skin and bone removed, or thigh
cutlets, with bone and skin still attached. Chicken thigh meat is brown and has a
little more fat then the breast, but also slightly more flavor.

NAME: ACTIVITY NO. 8: POULTRY CUTS (THIGH)

GRADE AND SECTION: TEACHER:

 Chicken drumsticks are usually cheaper cuts of chicken. They are great baked in
a sticky glaze or marinade and eaten in your fingers.

NAME: ACTIVITY NO. 9: POULTRY CUTS (DRUMSTICK)

GRADE AND SECTION: TEACHER:

 Whole wing – is an all- Drummette – refers
white meat portion to the first section
composed of three between shoulder
sections. and elbow

Wingette – is the flat

center section and
sometimes called wing Wing tip – also
flat or mid point known as the flipper

NAME: ACTIVITY NO. 10: POULTRY CUTS (WING)

GRADE AND SECTION: TEACHER:

 Giblets – include the chicken heart, neck and liver

NAME: ACTIVITY NO. 11: POULTRY CUTS (GIBLETS)

GRADE AND SECTION: TEACHER: