Module 16

Poultry Food Science

KOSSA Standards

• OA-1 - Discuss the interrelationships between agriculture commodities based on economic, geographic, and production factors

• OA-3 - Describe the relationship between consumer demands and animal production

• OA-5 - Describe agricultural practices that ensure a safe and reliable food supply

• OF-1 - Classify animals according to the taxonomical classification system and species-specific terminology related to age and gender

• OF-4 - Identify wholesale and retail cuts of production species

• AD-1 - Perform basic and higher-level math operations (e.g., addition, subtraction, multiplication, division, decimals, fractions, units of conversion, averaging, percentage, proportion, ratios)

• AD-4 - Use tables, graphs, diagrams, and charts to obtain or convey information

• AA-2 - Participate in conversation, discussion, and group presentations

• AB-1 - Locate and interpret written information

Contents

1. Presentation on poultry food science, with notes (ppt) (Google Slides) (pdf) (Spanish version ppt)

2. Module lesson plans (pdf)

3. Module note sheet (pdf)

4. Chicken wing anatomy lab (pdf)

5. Poultry cuts cooking activity (pdf)

6. Balanced meal activity (pdf)

7. Egg carton code/label reading activity (Infographics) (Worksheet) (pdf)

8. Egg cooking methods activity (Fried) (Hard Cooked) (Omelet) (Scrambled) (pdf)

9. Egg anatomy folding activity (pdf)

10. Folder of activities in Word file format

11. High-school level Best Boiled activity plans (pdf)

12. High-school level Whites and Yolks activity plans (pdf)

13. Grades 4-6 A World of Food Choices activity plans (pdf)

14. Grades 4-6 A Winning Dietary Choices activity plans (pdf)

15. Module 16 documents compilation/list (pdf)