Fsis Recalls: Meat, Poultry and Egg Products

Is qualitative or quantitative research more convincing when it comes to climate change? In the eighth lesson during this 21-part series, scholars begin by performing a quantitative analysis of deforestation and urbanization. Then, they...

What are the proper methods for cooking various cuts of beef? What are some basic rules regarding meat food safety? Here you'll find 10 lab plans with a variety of beef cookery activities, perfect for a home economics or cooking course.

Although designed for a foods lab, the information in this resource might be just the thing for your own recipe notebook. Illustrated, step-by-step directions for making the perfect omelet, egg-citing puzzles, games, and even...

The poultry industry is covered in detail in this resource.  The stages of egg production, chicks, broilers and egg layers are described in this presentation and it also gives facts about turkey consumption.

Twenty-seven slides describe the main methods and organs involved with the poultry reproductive process. There are also details about illnesses and other factors that may affect offspring.

Have you ever seen an egg bounce? Three interesting and simple hands-on experiments with eggs teach basic concepts about chemical reactions. First, participants cook an egg in alcohol to learn about denaturing proteins. Then, they watch...

Fake nails are one thing ... but fake meat? Agricultural scholars explain how they can fake steak in an engaging video from the American Chemical Society's Reactions playlist. The narrator sets the stage by discussing the amount of...

This video explains the difference between gametophytes and sporophytes and uses this this information to teach the reproduction process of various vascular plants. Viewers see how ferns, gymnosperms, and angiosperms reproduce. 

A note-taking outline is given to learners which covers meat composition and quality, types of meat and storage, and cooking meat. By viewing pictures they learn to identify cuts of meat or poultry products. They discuss inspection and...

Students explore basics of meat, meat cookery, and preparation skills and techniques in safe handling procedure. Students state qualities or advantages of casserole, identify parts of casserole, food ingredients, function of...