Poultry

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12 

Unit- Poultry                                                                                 

Pacing – 2 weeks

Essential Question(s):

  • When deboning any poultry, can you follow the same procedures?

Big Idea(s):

  • Regardless of size, all birds have similar skeletal structure

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 poultry

Sanitation and inspection

Regulations of grading

 

Teacher added

 

Identify, demonstrate

Demonstrate

Identify, fabricate

Conduct

Explain

1,5

5

 1,6

 4

3