Meats

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12

Unit- Meats                                                                                           

Pacing – 2 weeks

Essential Question(s):

  • What is meat composed of?
  • Can all types of meat be cooked the same way?

Big Idea(s):

  • Meat has several components and parts that all react differently to heat
  • Meat is composed of water protein and fat
  • Meat gets its structure from fibers, connective tissue, collagen and elastin

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 4: food preparation
    • 2. Identify and demonstrate proper and safe use of food processing and cooking equipment.
    • 5. Demonstrate a variety of cooking methods including roasting, baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching and steaming.
    • 7. Identify and prepare various meats, seafood, poultry.
  • ACF 2: sanitation and safety
    • 13. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.
  • ACF 7: purchasing, receiving, inventory and storage
    • 4. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetable

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Proper use of equipment

Variety of cooking methods

Various meats

Sanitation and inspection

Regulations of grading

 

Teacher added

 

Identify, demonstrate

 

Demonstrate

 

Identify

 

Conduct

 

Explain

1,5

 

5

 

1

 

4

 

3