Poultry Lesson and WebQuest - Chicken, Duck, Turkey Lessons for Culinary Arts

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Are you looking for a way to teach about poultry to your culinary arts or family and consumer science students that is engaging and no-prep? This poultry lesson has everything you need to teach about chicken, duck, and turkey! This culinary resource includes a slideshow all about poultry and poultry cuts, guided notes to complete as they follow the presentation, student questions, and a poultry Webquest!

This resource pack is in Google format and easy to assign in Google Classroom! Once you purchase, the lesson will automatically download into your Drive, and you are planned for a week.

What's Included in this Culinary Arts resource?

  • 24-page slideshow that explains:
    • definition of poultry and most common types
    • fact or fiction warm-up activity with fun facts about poultry
    • the muscle tissue makeup and nutrients in poultry
    • types of chicken and ages of development
    • cooking methods for chicken
    • types of turkey and duck as well as their ages
    • cooking methods for duck and turkey
    • poultry cut parts and labeling
    • description of wing, thigh, breast, foot and their uses
    • difference between white and dark meat and how best to cook it
    • inspection and grading of poultry by USDA and the criteria used
    • free-range chickens
    • safe handling and storing of poultry to prevent cross-contamination

  • Video of a chicken fabrication, butchering of a small chicken into 10 parts step by step
  • Guided notes for students to complete as they learn and watch the presentation, students fill in a term or phrase as they learn.
  • Student questions to check for understanding including labeling a chicken and:
    • What makes up 72% of the muscle tissue of poultry?
    • What type of heat is used to cook chicken? Dry or Moist?
    • Describe how domesticated and wild turkey are different.
    • Why is a longer cooking technique recommended for dark meat?
    • What is the poultry grade based on?
    • What is a free-range chicken?
    • and more!

  • Answer key for quick and easy grading and helpful if you are using this as a sub plan.
  • Poultry Webquest - students click on the links provided and answer questions based on what they read and watch.
  • Research Activity about poultry recipes and cooking methods great for FCS and Culinary High School!

This is also part of a meat and cheese bundle that includes beef, poultry, cheese and seafood.

What other teachers are saying:

"Loved it!"

You May Also Like These Other Culinary Arts Activities:

Beef Lesson and WebQuest

Fish and Seafood Lesson

Plating Lesson

Culinary Arts Scope and Sequence

Pasta Lesson


  • Prostart Strand 17: Students will identify the various forms of poultry and its preparation. Outline the federal grading system for poultry. Describe various types of poultry. Demonstrate the steps for the fabrication of poultry.
  • National Family and Consumer Science Standards: 8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation

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Permission to copy for single classroom use only

Total Pages
30 pages
Answer Key
Teaching Duration
3 days
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