Scribd Logo
Upload

Welcome to Scribd!

  • Untitled

    Uploaded by

    hatake kakashi
    2 views23 pages
    The document discusses identifying the parts of a chicken including labeling a dressed chicken diagram and listing the main cuts. It addresses objectives around chicken composition and cuts. Students are asked to complete activities labeling chicken parts and coloring parts, then evaluate their understanding of dark and white meat and listing the 8 piece chicken cuts.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document discusses identifying the parts of a chicken including labeling a dressed chicken diagram and listing the main cuts. It addresses objectives around chicken composition and cuts. Students are asked to complete activities labeling chicken parts and coloring parts, then evaluate their understanding of dark and white meat and listing the 8 piece chicken cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2 views23 pages

    Untitled

    Uploaded by

    hatake kakashi
    The document discusses identifying the parts of a chicken including labeling a dressed chicken diagram and listing the main cuts. It addresses objectives around chicken composition and cuts. Students are asked to complete activities labeling chicken parts and coloring parts, then evaluate their understanding of dark and white meat and listing the 8 piece chicken cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 23

    Are you familiar with these

    establishments?
    What food do they usually serve?
    What have you observed
    with the type of food
    being served?
    OBJECTIVES:
    1. Identify the
    composition of a
    chicken;

    2. Determine the
    different poultry
    cuts.
    ACTIVITY:
    Label the parts
    of this dressed
    chicken.
    1-____________
    4 4 2-____________
    3-____________
    4-____________
    ANALYSIS: Why do we need to
    How would you identify the parts
    describe the of the chicken?
    activity?
    Was it easy for
    you to identify
    the parts? Why
    or Why not?
    A whole chicken is composed of:

    cag
    e
    2 breast
    halves

    2 wings

    2 thighs
    2
    drumsticks
    APPLICATION:
    COLOR ME!!!!

    YELLOW - WINGS
    RED – LEGS
    BLUE - BREAST
    GREEN - THIGH
    EVALUATION:
    I.
    1.What part/s is/are considered as
    dark meat/muscle?

    2. What part/s is/are considered as


    white meat/muscle?
    EVALUATION:
    Determine the 8 piece chicken cuts.
    EVALUATION:
    Determine the 8 piece chicken cuts.
    ASSIGNMENT:

    In your notebook, list down


    the classification of poultry
    according to age, sex, live
    weight, and breed.

    You might also like