Directorate: Curriculum FET
SUBJECT and GRADE HOSPITALITY STUDIES
TERM 2 WEEK 5
TOPIC FOOD COMMODITIES - POULTRY
AIMS OF LESSON • Refer to the food pyramid for nutritional value.
• Types: chicken, duck, turkey
• Factors to consider when purchasing poultry
• Storage conditions and hygiene considerations
• Preparation methods: demonstration: jointing, filleting, trussing, stuffing, washing, plucking stray feathers, deboning
• Cooking methods
• Accompaniments
RESOURCES Paper based resources Digital resources
• Textbooks and the activities in each section. PowerPoint presentation
• Magazine articles. POULTRY ENG.pptx
• Worksheets and the memoranda.
• Previous exam papers.
INTRODUCTION Purpose of lesson
• To understand the importance of hygiene in the kitchen when working with poultry.
• Understand the principles for preparing chicken dishes.
Prior knowledge
• How often do you eat poultry dishes at home?
• Refer to the food pyramid for nutritional value of poultry.
• Have you ever deboned a chicken before?
CONCEPTS AND Types Can you answer the following?
SKILLS - Chicken, duck, turkey, quails, guinea fowls etc.
- Study the other types of poultry in your textbook. Why is personal hygiene important when
Factors to consider when purchasing poultry preparing food?
- Consider what you would look for if you were asked to purchase • How do bacteria spread to foods?
poultry e.g. the quality of poultry in terms of smell, expiry date and • Name guidelines that a chef must follow to
firmness of the flesh etc. prevent food from being contaminated.
Storage conditions and hygiene considerations • Name the factors to consider when
- Poultry is highly perishable therefore safe storage ways are purchasing poultry.
important to ensure its consumption quality.
SUBJECT and GRADE HOSPITALITY STUDIES
TERM 2 WEEK 5
TOPIC FOOD COMMODITIES - POULTRY
AIMS OF LESSON • Refer to the food pyramid for nutritional value.
• Types: chicken, duck, turkey
• Factors to consider when purchasing poultry
• Storage conditions and hygiene considerations
• Preparation methods: demonstration: jointing, filleting, trussing, stuffing, washing, plucking stray feathers, deboning
• Cooking methods
• Accompaniments
RESOURCES Paper based resources Digital resources
• Textbooks and the activities in each section. PowerPoint presentation
• Magazine articles. POULTRY ENG.pptx
• Worksheets and the memoranda.
• Previous exam papers.
INTRODUCTION Purpose of lesson
• To understand the importance of hygiene in the kitchen when working with poultry.
• Understand the principles for preparing chicken dishes.
Prior knowledge
• How often do you eat poultry dishes at home?
• Refer to the food pyramid for nutritional value of poultry.
• Have you ever deboned a chicken before?
CONCEPTS AND Types Can you answer the following?
SKILLS - Chicken, duck, turkey, quails, guinea fowls etc.
- Study the other types of poultry in your textbook. Why is personal hygiene important when
Factors to consider when purchasing poultry preparing food?
- Consider what you would look for if you were asked to purchase • How do bacteria spread to foods?
poultry e.g. the quality of poultry in terms of smell, expiry date and • Name guidelines that a chef must follow to
firmness of the flesh etc. prevent food from being contaminated.
Storage conditions and hygiene considerations • Name the factors to consider when
- Poultry is highly perishable therefore safe storage ways are purchasing poultry.
important to ensure its consumption quality.
