FNW Meat, Poultry & Seafood –LGHS Nutrition & Food Science

Student Name: ______Period: ______

COURSE:
Food, Nutrition & Wellness / Period:
3rd, 5th & 7th / DATE:
5/2/17 / UNIT:
Meat, Poultry & Seafood
HUM-FNW-10
Design and demonstrate ability to
select, store, prepare and serve
nutritious, safe and appealing foods.
10.4 Demonstrate the selection, storage,
and cooking techniques for meats and
meat products.
/ Driving Questions:
  • Identify different types of grains & starches.
  • Explain the selection process and storage ofgrains & starches.
  • Demonstrate cooking techniques for grains & starches.
  • Create a recipe binder that shows your understanding of grains and starch dishes.

Differentiation:
  • Redirection to small groups as needed
  • Task Sheet (MOWR)
-Students choose tasks in the order they wish to complete assignment
-Standards addressed in a smaller environment.
-Small group help: teacher led or student led; increased time with students struggling
  • Flash Card or Quizlet practice
/ Assessments:
Formative
  • Flash Cards/ study too creation for Review; Quizlet Practice
  • Coffee House Notes Turned in
  • Discussions, observations & Peer Reviews
  • Practice work before assessments
Checkpoints for progress:
  • Checkpoints within the deadlines listed below.
  • Students must have the items completed by the date listed at that checkpoint.
  • Student/Teacher Conferences
Summative
  • Unit Test
  • Labs/Performance Tasks

Competencies Addressed:
Competency #1:Analyze traits needed to be successful in pathway related careers.
Competency #2: Develop industry related skills.
Competency #3: Apply a skill set to an authentic or new situation
Competency #4: Demonstrate effective communication skills used to succeed in the business world. Competency #5: Model work readiness traits required for success in the workplace.
Instructional Strategies (Activities):Students will perform the following tasks at their own speed within the designated time frame. Assignments and dates may change based on schedules and class needs.
Teacher will facilitate the following:Coffee House/Video Discussions (instructional time), Teacher/Student Conferences, Personalized Groups/Areas, Checkpoints and individual student questions/needs and instructions for labs.
Standard(s) covered / Task / Date Completed
Teacher Sign- Off
10.7 / Meat, Poultry & Seafood Vocabulary Create a set of Quizlet cards, flashcards, flipbook or other method of student tool with this vocabulary. (I suggest Quizlet because it is easier to access as mid-term & final exam study material).
10.7 / Meat, Poultry & Seafood Worksheet
Guided Notes Given for video
10.7 / Recipe Binder Contribution: Beef, Pork, Lamb, Veal, Poultry & Seafood
The group must turn in the recipes for the assigned foods by the due date listed.
10.7 / Beef Steak Color Guide
Online Platform
10.7 / Rosemary Ranch Chicken Kabobs Lab
If you are assigned the alternate assignment it has been assigned to you on the online platform
10.7 / Hamburger Lab
If you are assigned the alternate assignment it has been assigned to you on the online platform
10.7 / Meat Quiz
Online Platform
10.7 / Poultry Quiz
Online Platform
10.7 / Seafood Quiz
Online Platform
10.4, 10.5, 10.6, 10.7 & 10.8 / Create a Food Groups Unit Study Tool:
Flashcards, Quizlet, graphic organizer, flipbook or traditional study guide. This will be for ALL Food Groups
10.4, 10.5, 10.6, 10.7 & 10.8 / Coffee House(class instruction)
This will be for ALL Food Groups / TBD
10.4, 10.5, 10.6, 10.7 & 10.8 / Food Groups Unit Assessment
Will cover ALL Food Groups / TBD
FINAL UNIT GRADE