AQA GCSE Food Preparation and Nutrition · 8585
Paper 1
Revise: Meat, Fish and AlternativesJointing uses the bird’s natural joints to separate the wings and legs; it is not a matter of chopping straight through every bone.
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GCSE Food Preparation and Nutrition · key term
Separating a whole bird into portions by cutting at its joints and removing the breasts.
Used by AQA
Paper 1
Revise: Meat, Fish and AlternativesJointing uses the bird’s natural joints to separate the wings and legs; it is not a matter of chopping straight through every bone.
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