Meat BUNDLE (Family and Consumer Science, FACS, FCS)

Meat BUNDLE (Family and Consumer Science, FACS, FCS)
Standards
11 Products in this Bundle
11 products
    Bonus
    1 file
    Meat Worksheets Google DOCs links
    Also included in:
    1. This is all the bundles that I have listed located in one place. The bundles topics are: MeatPlating and SaucingBaking (flour, sugar, fat)Food SafetyKitchen EquipmentKitchen BrigadeKnife SkillsIcing SkillsChocolate UnitSandwich UnitGlobal Cuisine Flap BooksTourism SectorsEggs cooked 10 ways10 Stage
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    • Bundle Description
    • StandardsNEW

    This bundle was made for the Family Consumer Science and Culinary classroom. The power points cover the basics of three of the main meats BEEF, PORK and POULTRY. This bundle also includes tests and answer keys for the beef and poultry units. The answer key can also be used as a handout but does not follow chronologically through the slides and shouldn't be used in conjunction when initially teaching the unit. I have included beef activities like a primal cuts puzzle and moist and dry heat cooking methods labels to use as an activity with the puzzle. Students can use the labels to identify which type of cooking is used on each of the beef cuts.

    This bundle includes:

    BEEF Power Point

    It covers the topics of:

    • Definitions of Beef
    • Breeds
    • Cattle Facts
    • Primal Cuts
    • Secondary Cuts
    • How to Cook Primal Cuts (Moist or Dry Heat)
    • Marbling
    • Larding
    • Barding
    • End Cap
    • Cooking a Braise
    • Cooking Ground Beef
    • Cooking Thick Beef - Steak/Fillet

    TEST

    ANSWER KEY

    PUZZLE Primal Cuts Puzzle and Cooking Methods

    WORKSHEET & NOTE Dry and Moist Cuts

    POULTRY Power Point

    Four Sections:

    Types of Chickens

    • Game Hen, Roaster, Broiler, Capon, Fowl

    Types of Poultry

    • Duck, Goose, Pigeon, Turkey

    Marinade, Brining and Basting

    • What they are, Why you use these techniques, basic recipes/ratios
    • links to websites that go into greater detail

    Chicken Anatomy, Roasting and Cutting

    • white meat vs. dark meat
    • links to videos (how to cut up a chicken)
    • website addresses under slides if your looking for additional resources

    ANSWER KEY

    TEST

    SCAFFOLDED NOTE (pdf)

    SCAFFOLDED NOTE IN GOOGLE DOC (link given)

    PORK Power Point

    • safe internal cooking temperature of pork
    • most raised species in the US
    • inspections stamps
    • Cuts of Meat and their uses, how it is prepared, what they are:
    • Loin
    • Shoulder/Butt
    • Proscuiotto
    • Spare Ribs
    • Baby Back Ribs
    • Country Style Ribs
    • Bacon
    • Fatback
    • Clear Fat
    • Pigs Feet
    • and
    • How to remove silver skin

    Meat Worksheets Primary and Secondary Cuts - POULTRY, LAMB, BEEF, PORK, BEEF ORGANS

    I have included the Google Docs version of this as a bonus as well as the pdf!!

    These ProStart compatible worksheets describe the different names of meat in their primal and secondary cuts on common food animals like cow, lamb, pig, chicken and beef organs.

    Each animal comes with a drawing for students to fill in sections from a word bank. Each animal has two word banks, one for primal cuts and the other for secondary.

    The exception is the chicken which is often received at foodservice locations in it's primal whole bird state. They are cut apart there so the picture is the whole bird and students are asked to name the secondary cuts only.

    There is also only one work bank and picture for the beef organ meat.

    Included is the answer key for the the animals and their primal cuts placement in the drawing. There is also a word bank answer sheet for the secondary cuts. It lists the primal cuts and then all the secondary cuts associated with it.

    Students will need to have a lesson or textbook to work from to complete this activity that talks about animal primal and secondary cuts.

    National Standards for Family and Consumer Science

    8.5.5 Prepare various meats, seafood and poultry using safe handling and professional preparation techniques.

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    Stephanie Edmond

    Fork and Knife

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    Log in to see state-specific standards (only available in the US).
    Acquire and use accurately a range of general academic and domain-specific words and phrases sufficient for reading, writing, speaking, and listening at the college and career readiness level; demonstrate independence in gathering vocabulary knowledge when encountering an unknown term important to comprehension or expression.
    Determine or clarify the meaning of unknown and multiple-meaning words and phrases by using context clues, analyzing meaningful word parts, and consulting general and specialized reference materials, as appropriate.
    Apply knowledge of language to understand how language functions in different contexts, to make effective choices for meaning or style, and to comprehend more fully when reading or listening.
    Integrate and evaluate content presented in diverse media and formats, including visually and quantitatively, as well as in words.
    Determine central ideas or themes of a text and analyze their development; summarize the key supporting details and ideas.
    Total Pages
    76 pages
    Answer Key
    Included
    Teaching Duration
    N/A
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