National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

Which cuts of chicken are classified as white meats?

1. Thigh and Wing

2. Breast and Wing

3. Thigh and Leg

4. Drumstick and Thigh

The correct answer is: Breast and Wing

The classification of chicken cuts as white meats primarily hinges on the muscle fiber composition and the amount of myoglobin present in each type of meat. In chickens, the breast and wing cuts are recognized as white meats because they come from muscles that are used for quick bursts of movement, leading to a lower myoglobin concentration. Myoglobin is a protein that binds oxygen in muscle cells; its presence gives darker meats their color. Since the breast is predominantly used for flight, and wings are involved in flapping, both cuts contain less myoglobin, making them lighter in color and categorically classified as white meat. Understanding this context aids in recognizing why these cuts differ from the other options listed, as they include parts of the chicken that are infrequently exercised (like thighs and drumsticks), which are darker meat due to higher myoglobin levels and are not classified as white meat.