Meat Bundle - Pork Beef And Poultry - For ProStart And FCS
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Are you looking to create a library of materials for your culinary, cooking and bakeshop classroom? In my family consumer science classroom I use these materials to teach units about food safety, individual culinary skills, kitchen math and games. These units form the foundation of my culinary classPrice $302.57Original Price $432.25Save $129.68
Description
Are you looking for print and go meat resources on beef, poultry and pork containing editable google slides, tests, worksheets digital and hands on activities for your FCS and ProStart meat units?
BEEF
Do you need a colorful and visually informative Beef resources to introduce your FCS cooking class to cattle breeds, beef cuts, cooking methods, marbling, barding and fat cap? This editable beef google slides is organized into 4 sections:
- vocabulary and breeds
- cuts of beef
- cooking methods
- what makes beef better (marbling, larding, barding and fat cap)
There are video links to improve student comprehension and and engagement.
Video Links to:
- butchering
- boiling vs simmering water
- how to grill a steak
- barding
- larding
- marbling
POULTRY
Are you needing a visually engaging editable poultry google slides to introduce your FCS cooking class to types of chicken, poultry, marinade, brining, basting and bird anatomy?
Google Slides
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 resource
Also included:
- Test
- Answer Key
- Chicken parts - digital worksheet
- Scaffolded Note
PORK
Do you need a visually engaging editable pork google slides to introduce your FCS cooking class to pork cuts, cooking temperatures, inspection stamps and how to cook?
Pork Google Slides (editable)
- 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
- Prosciutto
- Bacon
- Fatback
- Clear Fat
- Pigs Feet
- How to remove silver skin
Also Included:
Primary and Secondary Cuts Worksheets (beef, pork, lamb,chicken)
Beef Flap Page Activity
Pork Flap Page Activity
Free Poster - Keep Calm Chop On
National Standards for Family and Consumer Science
- 8.5.5 Prepare various meats, seafood and poultry using safe handling and professional preparation techniques.
ProStart Standards
- F1 Outline the federal grading systems for meat.
- F2 Describe the various kinds of meat.
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