BeginningButchery

Description

This Activity Planbegins witha teacher-led demonstrationfromaselectedrecipe. The studentsthenpreparewhat wasdemonstrated. Students willbe introducedtothe methods, skills, andknowledge needed to properly and safely use a chef’s knife.

Option1:Butcherawholechicken

Individually or in smallgroups,students will followastep-by-step demonstrationof cuttingawhole chicken.

Option2:Deboneachickenlegwiththighattached

Individually or insmall groups, studentswillfollow astep-by-step demonstrationofdeboningachickenlegwiththighattached.

LessonObjectives

Students willbeable to:

•handle and prepare foodsafely

•demonstrate safe knife skills

•describebasic chicken anatomy (back,breast, thigh,leg)

•safely employ butcheringtechniques

•explain how to minimizewaste during product utilization

•demonstrateselectingthecorrect knife for thetask, and

•stopthe cuttingboard from slipping(damptowel under or non-slip board).

Assumptions

The student will haveagood understandingof:

•basic foodsafety and sanitationpractices, and

•knifeskills, techniques,and safety.

Theinstructor will havea basic understanding of the methods, procedure,andknowledgeneeded to complete the butcherylesson/demonstration selected.

Thisworkis licensedunder aCreativeCommonsAttribution-NonCommercial-ShareAlike4.0InternationalLicenseunlessotherwiseindicated.

SafetyConsiderations

•Theteacher and students should possessagoodunderstanding of basicfoodsafetyprocedures.

•Theteacher and students should havegood personalsafetyawareness.

•Preparethecuttingboard soit willnotslip.Keep meat refrigerated until needed, thenwrappedandstored quickly after demonstration(safe foodpractices,danger zoneconsiderations).

Terminology

butchery/fabrication:Meatfabricationorbutcheryiswhenananimalcarcassiscutupintoconsumercutsandbonedmeat.

chef’sknife:Achef’sknifeisusedforchopping,dicing,andslicingavarietyoffoods.Thebladeisusuallyabout20cmlongandcurves upward towardanarrowpoint.

chop:Tochopafoodmeanstocutit intopiecesusingrepeatedblowsofaknife.

cube:Tocubeafoodmeanstocutitintobox-shapedpiecesofequalsizeandproportions.

cuttingboard:Acuttingboardisaflatpieceofwoodorothermaterialusedinthekitchenasasurfaceonwhichvariousfoodsareplacedforcuttingorchopping.

debone:Todebonean animal’scarcassmeanstoremoveallofitsbones,leaving onlycutsofmeat.Deboningisusuallydonewithpoultry.

dice:Todicefoodmeanstocutitinto smallcubes.

julienne:Tojuliennefoodmeanstocutitintoshort,thinstrips.

paringknife:Aparingknifeisakitchenknifethathasashort,stiff,pointedblade.Paringknivesareusuallyusedtopeelorcutthinpiecesfromafruitor vegetable.

peeling:Apeelingisastripoftheouter skin,orpeel,ofafruitorvegetable.

serratededge:Theserratededgeofaknifeisanedgethathasnotchesor teethlikeasaw.

slice:Asliceisathin,broadpiececutoffofafood,suchasbread.

EstimatedTime

260–75-minute classes

Oneclass involves demonstration andcutting of ingredients.Thesecondclass is alab inwhichthepre-cutfoodisprepared as perthe chosenrecipe.An additionalclass could includeusingtheleftovers (ChickenTaco Salad, HotSandwich, Stir Fry).

RecommendedNumberofStudents

24(standardlabnumbers)

Facilities

HomeEconomics teachinglab and/or Culinary Arts teaching kitchen

Tools

•aprons

•butcherknife

•cleaners andsanitizers

•cloths

•containers

•cuttingboard

•gloves

•knives

•maskingtape and marker forname and date

•paring knife

•plastic wrap or freezer bags

•wholefresh chicken

Resources

Posters and handouts showing cut sizesandtheirnames

Online:

“HowtoDeboneaChicken.” Howcast.Sept.3,2008.

“HowtoDeboneaChicken Leg.”KeefCooks.May23,2015.

“CutsofVegetables.”Vahchef.April78, 2013.

DemonstratingSkillsAndKnowledge

Procedure

Note: As educatorswe mustbe mindful that some studentsmay beaverse to cuttingupa wholechickenor handling meat. The teacher isencouragedto have alternative projects forthis activityand maybeeventhe demonstration.

Day1:DeboningDemonstration

Knifecutstationset-upandknifecuttingdemonstration

1.Set up thecutting boardso itwillnotslide.Ensure that ithas rubberlegs, or place adampclothunderneath.

2.Introducetheknivesstudents willbe using:chef’s,butcher, and paring.

3.Talk abouttheimportance of safetywhenusing theknife (have it sharp),howto walk with alargeknife (hold bythe handledown byyourside).

4.Washknivesseparately and demonstrateholding thehandleandwhipping from the dullside.Forsafety reasons,donotputina sink full of soapywater.

5.Demonstratehowto grip theknife(holdthehandle,withthethumbandfirstfingerholdingthe blade).

6.Demonstratethecutting of the chosenfood,deboningeither the whole chicken or thechicken leg.

7.The students will thencut the ingredients, wrapthem,labelthem with their names, and putthem into thefridge for the next lab day.

Day2:RecipeDemonstrationandPreparation

Theteacher will demonstratethechosen lab. Students will usetherecipe andfollow thedemonstration to prepare the lab.

EvaluationGuidelines

CulinaryArtsRubriconPage6.

ExtensionActivities

Tofurther theirskills andknowledge,students could:

1.Visit achicken farmorbeefranch.

2.Visit abutcher.Have studentswatch thebutcher cutuplarge pieces of meat.Havethemexamine how the butcher holdsand uses aknife.

3.Talk about the nutritionofchickenandthe differences between organic, free range,andcage-raisedchickens.

4.Discuss theroleof the Canadianfederal government in hiringinspectorsfor poultry,beef,and pork slaughterhouses.

5.Havethe students selectrecipes forthe meat of adeboned chicken.How manypartscouldtheyuse, resulting inhow manymeals? (Possibleanswers: chicken breast, stuffed chickenlegs, chickensandwiches, chickensalad, wraps,soup)

CulinaryArtsRubric

1 / 2 / 3 / 4 / 5 / 6
PersonalHygiene / Chosenottofollowoutlinedpersonalhygieneguidelines. / Hairnotrestrainedthroughouttheentireclass.Promptingrequiredtoputonappropriateclothing.Handswashedwithprompting.Requiredconsistentdirection. / Hairnotrestrainedthroughouttheentireclass.Promptingrequiredtoputonappropriateclothing.Handswashedbutwithmultiplereminders. / Hairrestrained.Closed-toeshoes,longpants,apron/jacketworn.Handswashed.
Multipleremindersarerequired. / Hairrestrained.Closed-toeshoes,longpants,apron/jacketworn.Handswashed.Allwithminimaldirectionorreminders. / Hairrestrained.Closed-toeshoes,longpants,apron/jacketworn.Handswashed.Allwithoutanydirectionorreminders.
Work/Organization / Stationisunorganized.Impropertoolshavebeenselectedandsafetyprocedureshavenotbeenfolloweddespiteassistanceanddirection. / Stationissetup,appropriatetoolsandingredientsareselectedwithconsistentdirection.Outlinedsafetyproceduresarefollowedwithmonitoredassistance. / Stationissetup,appropriatetoolsandingredientsareselectedwithsomedirection.Outlinedsafetyproceduresarefollowedwithsomeassistance. / Stationissetup,appropriatetoolsandingredientsareselectedfortheassignedtask.Alloutlinedsafetyproceduresarefollowed.Multipleremindersarerequired. / Stationissetup,appropriatetoolsandingredientsareselectedfortheassignedtask.Alloutlinedsafetyproceduresarefollowed.Allwithminimaldirectionorreminders. / Stationissetup,appropriatetoolsandingredientsareselectedfortheassignedtask.Alloutlinedsafetyproceduresarefollowed.Showsinitiative.Allwithoutanydirectionor
TimeManagement / Unacceptabletimemanagementhasresultedintheincompletionofthelab. / Pooruseoftime.Ingredientsarenotobtainedinatimelymanner.Doesnotstayinthestationorontask.Tasksarenotcompletedinatimelymannerdespitesomeassistance.Stationisnotadequatelycleanedupontime. / Satisfactoryuseoftime.Ingredientsareobtainedinatimelymanner.Staysinthestationandontask.Tasksarecompletedinatimelymannerbutwithsomeassistance.Stationisnotadequatelycleanedupontime. / Efficientuseoftime.Ingredientsareobtainedatonce.
Staysinthestationandontask.Tasksarecompletedinatimelymannerbutwithsomeassistance.Stationiscleanedupontime. / Efficientuseoftime.Ingredientsareobtainedatonce.
Staysinthestationandontask.Tasksarecompletedinatimelymannerbutwithsomeprompting.Stationiscleanedupontime. / Efficientuseoftime.Ingredientsareobtainedatonce.
Staysinthestationandontask.Tasksarecompletedinatimelymanner.
Stationiscleanedupontime.
Followfoodsafetyprocedures / Doesnotfollowsoutlinedfoodsafetyproceduresdespitedirectionandassistance. / Followsoutlinedfoodsafetyprocedureswithconsistentdirectionandassistance. / Followsoutlinedfoodsafetyprocedureswithsomedirectionandsomeassistance. / Followsalloutlinedfoodsafetyprocedureswithsomedirectionorreminders. / Followsalloutlinedfoodsafetyprocedureswithminimaldirectionorreminders. / Followsalloutlinedfoodsafetyprocedureswithoutanydirectionorreminders.
Applycorrectcookingprocedures/techniques / Outlinedproceduresandtechniquesarenotfolloweddespiteassistanceandconsistentdirection.Doesnotdemonstrateunderstandingofoutlinedproceduresandtechniques. / Outlinedproceduresandtechniquesarefollowedwithassistanceandconsistentdirection.Limitedunderstandingofoutlinedproceduresandtechniques. / Alloutlinedproceduresandtechniquesarefollowedwithsomedirectionorreminders.Showsasatisfactoryunderstandingofoutlinedproceduresandtechniques. / Alloutlinedproceduresandtechniquesarefollowedwithsomedirectionorreminders.Showsagoodunderstandingofoutlinedproceduresandtechniques. / Alloutlinedproceduresandtechniquesarefollowedwith minimaldirectionorreminders.Showsanexcellentunderstandingofoutlinedproceduresandtechniques. / Alloutlinedproceduresandtechniquesarefollowedwithoutanydirectionorreminders.Showsanexcellentunderstandingofoutlinedproceduresandtechniques.
FinalProduct / Finalproducthasnotmettheoutlinedcriteria.Constantsupervisionisrequired. / Finalproducthasmetsomeoftheoutlinedcriteria.Requiresconsistentdirectionandassistance. / Finalproducthasmetmostoftheoutlinedcriteria.Satisfactorypresentation.Allwithsomedirectionorassistance. / Finalproducthasmettheoutlinedcriteria.Goodpresentation.Allwithminimaldirectionorassistance. / Finalproducthasfullymettheoutlinedcriteria.Excellentpresentation.Allwithminimaldirectionorassistance. / Finalproducthasfullymettheoutlinedcriteria.Excellentpresentation.Allwithoutanydirectionorassistance.