### Lesson Plan: Practicals Work on Meat and Poultry
**Subject:** Food and Nutrition
**Grade Level:** Senior Secondary 1
**Duration:** 2 hours
#### Objectives:
1. Understand the different cuts and types of meat and poultry.
2. Learn safe food handling and preparation techniques for meat and poultry.
3. Prepare a simple dish using meat or poultry.
4. Demonstrate knowledge of the nutritional content of various meats and how to incorporate them into a balanced diet.
#### Materials:
- Different cuts of meat (e.g., chicken breast, chicken thighs, beef steak, pork chop)
- Cutting boards and knives
- Cooking utensils (pots, pans, spatulas)
- Ingredient list for the chosen recipes (e.g., spices, oil, vegetables)
- Aprons and gloves for hygiene
- Cleaning supplies
- Notebooks and pens for note-taking
- Handouts on meat and poultry nutritional content
#### Lesson Activities:
**Introduction (15 minutes):**
1. **Icebreaker/Hook:** Start with a brief discussion asking students about their favorite meat or poultry dishes.
2. **Objective Overview:** Explain the key objectives of the lesson, including the importance of learning proper meat handling and preparation techniques.
3. **Safety Briefing:** Discuss the essential food safety rules, stressing the importance of hygiene, proper cooking temperatures, and preventing cross-contamination.
**Activity 1: Types and Cuts of Meat and Poultry (20 minutes)**
1. **Presentation:** Display different cuts of meat and poultry. Explain where each cut comes from on the animal and its typical uses in cooking.
2. **Group Discussion:** Divide students into small groups to discuss the differences between the cuts, their textures, and flavors. Each group will present their findings.
**Activity 2: Safe Handling and Preparation (20 minutes)**
1. **Demonstration:** Show proper techniques for handling raw meat, including washing hands, using separate equipment for raw and cooked foods, and correct storage practices.
2. **Student Participation:** Allow students to practice these techniques, including preparing the meat for cooking by trimming, marinating, or seasoning.
**Activity 3: Cooking Practical (45 minutes)**
1. **Recipe Assignment:** Assign each group a simple recipe that uses either meat or poultry (e.g., grilled chicken breast, beef stir-fry, pork chops with veggies).
2. **Cooking:** Students will prepare their assigned dish following the recipe, while applying the safe handling and preparation techniques they have learned. Instructors should circulate to assist and ensure safety compliance.
3. **Tasting and Cleanup:** Once the dishes are prepared, students can taste their work. Ensure they understand the importance of cleaning their workstations thoroughly afterward.
**Activity 4: Nutritional Content and Diet Integration (20 minutes)**
1. **Presentation:** Discuss the nutritional content of different meats and poultry, including protein content, vitamins, and minerals.
2. **Worksheet:** Distribute a worksheet that requires students to create a balanced meal plan incorporating different types of meat and poultry.
3. **Group Discussion:** Review and discuss students’ meal plans, offering suggestions for improvement.
**Conclusion (15 minutes):**
1. **Recap:** Summarize the key points discussed in the lesson: types and cuts of meat, safe handling practices, cooking techniques, and nutritional content.
2. **Q&A:** Open the floor to any questions the students may still have about meat and poultry.
3. **Homework Assignment:** Ask students to write a one-page reflection on what they learned about meat and poultry in this practical lesson and to research one new meat or poultry recipe to try at home.
#### Assessment:
- Participation in group discussions and activities
- Practical cooking skills observed during the cooking session
- Completion of the nutritional content worksheet and meal plan
- Engagement and questions asked during the lesson
- Reflection homework assignment
#### Additional Resources:
- USDA Food Safety and Inspection Service website for more on food safety
- Cookbooks or online cooking platforms for varied meat and poultry recipes.
By the end of this lesson, students should feel more confident in their ability to handle and prepare meat and poultry safely and nutritiously, as well as having gained practical cooking experience.