Dietetics and Nutrition 1
1 class periods of 90 minutes each
Testing the student's knowledge of meat cookery for both beef and poultry, identifying the dry heat methods for tender cuts and moist heat methods for less tender cuts, selection, storage and care of meats, grading and inspection, proper thawing of meats, correct cooking temperature and safe handling of meat.
The teacher needs to have a basic understanding of beef, poultry and casseroles; methods of cooking for tender and less tender cuts of meat; purchasing, care and storage of meat; inspection and grades of meat; safe handling procedures and preparation techniques in preparing recipes.
The student needs to know and understand the basics of meat, meat cookery, and the preparation skills and techniques in a safe handling procedure.
The student will be able to state the qualities or advantages of a casserole, identify the parts of a casserole, the food ingredients and their function, and how to prepare them. The student will be able to identify basic information about meat, primarily beef and poultry; grading and inspection, safe handling procedures, and preparation and cooking methods associated with tender and less tender cuts of meat.
Collect any Meat Home Assignment at the first of class.
Orally, correct the meat crossword puzzle. Collect the puzzle and record the scores. Hand back to students.
Give the students a few minutes to study and review their notes before handing out the Meat test. Ask for any questions that they might have.
Pass out the test to the students. Read and review the test with the students explaining the different questions.
Allow the students enough time to complete the test. When all of the tests are completed, orally correct the test using the red pen or pencil. Turn in corrected tests in to be recorded and collect the red pens or pencils.