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:
It covers the topics of:
PUZZLE Primal Cuts Puzzle and Cooking Methods
WORKSHEET & NOTE Dry and Moist Cuts
Types of Chickens
Types of Poultry
Marinade, Brining and Basting
Chicken Anatomy, Roasting and Cutting
SCAFFOLDED NOTE (pdf)
SCAFFOLDED NOTE IN GOOGLE DOC (link given)
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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Fork and Knife