Week 3 MP 2 Poultry & Game

PA-1800-IDENTIFY, PREPARE, AND COOK MEATS, POULTRY, AND SEAFOOD
PA-1801-Identify primal, sub-primal and retail cuts and their sources.
PA-1802-RESERVED
PA-1803-Identify factors affecting the cooking of beef, veal, pork, poultry, and seafood.
PA-1804-Prepare meat, poultry, and seafood recipes using dry, moist, and combination cooking techniques.
PA-1806-Demonstrate for methods for checking degrees of doneness.
PA-1807-Identify types of poultry and their market forms.

All students will be introduced to cooking full meals for a local community service project
Students will prepare and cook a variety of poultry products.
Students will identify and learn to fabricate poultry items.
Students will be able to read and complete recipes for a large group
Students will describe the different cooking methods for poultry items.
Students will be able to identify the factors that affect the cooking process of poultry.
Students will wear Proper Dress Attire that is established in Culinary Level 2-3, see syllabus for more information.
All students will follow rubrics and will be graded through Skill grades, Knowledge Grades and Work Ethic Grades.

Students will be assessed on a daily basis in three ways; Knowledge grade (30%), Skill grade (40%) and Work Ethic grade (30%).

Copies of assessments will be reviewed with all students and explained fully.

Hard copies will be given to keep in your culinary binders.

Myculinarylab Assignments: See below
Complete the Lesson Worksheet on Poultry
Read Chapter 17 Poultry Prior to completing any activities. Take notes on the chapter.
Chapter Quiz and Test need to be completed last.
Activity: Identifying Poultry
Activity: Poultry I
Activity: Poultry II
Chapter 17-Quiz
Chapter 17-Test