Poultry Judging Practice Test

The correct response refers to a poultry part known as the leg quarter, which includes the drumstick, thigh, and a portion of the back. This terminology is commonly used in the poultry industry to describe this specific cut, which allows for both dark meat consumption and cooking versatility.

A leg quarter is a popular choice for meals due to its rich flavor and tenderness, provided by the dark meat. The inclusion of part of the back contributes to the overall juiciness and can provide additional flavor during cooking.

In contrast, a wing is a different cut of poultry, referring only to the wing section, which does not include the leg or back. The thigh refers to the upper part of the leg, but it does not encompass the drumstick or back. The term whole bird represents the entire poultry carcass and does not convey the particular combination of parts found in a leg quarter. Understanding these distinctions helps when discussing poultry cuts and their culinary applications.