Meat, Fish and Poultry: Practical Application

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 grading of meat and poultry. They perform an experiment with the digestion of protein. If you are looking for a comprehensive lesson on meat, then here it is! Use this in a career exploration unit or health and nutrition course.