Lesson plan for a Food and Nutrition class focusing on practical meat and poultry cookery for Senior Secondary 2 students.
### Lesson Plan: Practical on Meat and Poultry Cookery
**Grade Level:** Senior Secondary 2
**Subject:** Food and Nutrition
**Duration:** 90 minutes
**Topic:** Practical on Meat and Poultry Cookery
#### Objectives:
1. Students will understand the different types of meat and poultry.
2. Students will learn safe handling practices for meat and poultry.
3. Students will gain practical experience in preparing and cooking meat and poultry dishes.
4. Students will assess the nutritional value and health benefits of different meat and poultry.
#### Materials Needed:
- Varieties of raw meat (e.g., beef, pork, lamb) and poultry (e.g., chicken, turkey)
- Cutting boards
- Knives
- Cooking oils and seasonings
- Cooking utensils (e.g., pots, pans, spatulas, tongs)
- Oven and stovetop
- Food thermometers
- Aprons and gloves
- Handouts on meat and poultry safety, types, and cooking methods
#### Lesson Outline:
**1. Introduction (10 mins)**
- Begin by discussing the importance of meat and poultry in a balanced diet.
- Brief overview of the different types of meat and poultry.
- Emphasize the importance of food safety when handling raw meat and poultry.
**2. Safety and Hygiene (10 mins)**
- Demonstrate proper hand-washing techniques.
- Discuss cross-contamination and how to avoid it.
- Explain the proper way to store and thaw meat and poultry.
- Hand out safety and hygiene guidelines.
**3. Types and Cuts of Meat and Poultry (10 mins)**
- Show examples of different cuts of meat and poultry.
- Explain the best cooking methods for various cuts (e.g., grilling, roasting, braising).
- Discuss the nutritional value of different types of meat and poultry.
**4. Cooking Techniques (10 mins)**
- Explain common cooking techniques: roasting, grilling, frying, and braising.
- Describe how to season meat and poultry for optimal flavor.
- Discuss the importance of using a food thermometer to ensure meat and poultry are cooked to safe internal temperatures.
**5. Practical Demonstration (30 mins)**
- Break students into small groups.
- Assign each group a particular type of meat or poultry and a cooking method.
- Supervise as students prepare and cook their assigned dish.
- Encourage students to follow safety guidelines and use thermometers.
**6. Tasting and Evaluation (10 mins)**
- Allow students to taste their finished dishes.
- Conduct a group discussion on the taste, texture, and presentation of each dish.
- Encourage feedback on what they learned and any challenges they faced.
**7. Clean-Up (5 mins)**
- Guide students in cleaning their workstations and equipment.
- Emphasize the importance of sanitizing surfaces that came into contact with raw meat and poultry.
**8. Conclusion and Review (5 mins)**
- Recap key points on meat and poultry safety, types, and cooking techniques.
- Answer any remaining questions students may have.
- Assign a homework activity: research a meat or poultry dish from another culture and write a short report on its nutritional value and preparation method.
#### Assessment:
- Practical performance in cooking meat and poultry.
- Participation in discussions.
- Homework assignment on a culturally significant meat or poultry dish.
#### Notes:
- Ensure all students with dietary restrictions are accommodated.
- Maintain a safe and supervised environment at all times.
This lesson plan combines theoretical knowledge with practical application, allowing students to gain hands-on experience in cooking meat and poultry while emphasizing safety and nutrition.