The document provides instructions for jointing cooked chicken or duck by cutting the skin between the legs and body, removing the legs and wings, and cutting the breast in half. It also describes how to draw raw poultry by removing the head, neck, entrails, and giblets. Proper dressing, jointing, and drawing of poultry is important for consumers to prepare meat safely for cooking and eating.

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 ?