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Unit Information:

  • 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. 

Goals & Objectives:​
  • 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.
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Assessment:

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.

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Week Three  (Marking Period 2)

Poultry

Instructional Activities:
  • 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
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Poultry

Recipes

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