Supplemental Activity: TEACHER GUIDE Pork Chops Ready, Set, Go for Pork Cards

Transcription

1 Grade Levels: Middle School & High School Introductory Level Objective: Students will: apply their knowledge of food preparation terms to appropriate cuts of pork. identify retail cuts of pork. Resources: Ready, Set, Go for Pork Set 1 Ready, Set, Go for Pork Set 2 Ready, Set, Go for Pork Set 3 Ready, Set, Go for Pork Set 4 Ready, Set, Go for Pork Sets 1 & 2 ANSWER KEY Online resources Whole Pork Loin Tutorial online video (length 1:22) at Pork Basics online resource: uploads/2014/06/ pdf Pork Cooking Time and Temperature Chart: Ready, Set, Go for Pork Set 1 During pork chop lesson students may use this sorting activity to learn and / or review pork preparation terms with definitions. The thirteen terms included on Set I of cards are: Barbecuing * Indirect heat / cooking Braising * Marinade Brine Roasting * Broiling * Rub Direct heat / cooking Sauteing * Glaze Stewing * Grilling * page 1

2 Ready, Set Go for Pork - Set 2 Students may identify which cuts of meat are appropriate for each pork preparation term. When a card does not have an * it indicates this preparation term is generic and could apply to many, many cuts of meats. The retail cuts of pork included in Set 2 are: Cubes Ground pork patties Kabobs Loin roast Pork chops Pork patties Ribs Shoulder roast Tenderloin Tenderloin medallions Thick pork chops Ready, Set Go for Pork cards Set 3 The students match pictures of pork retail cuts with the terms and/or definitions. The teacher will determine how many cuts of pork are to be grouped with each cooking term. Ready, Set Go for Pork cards Set 4 Pictures of nineteen cuts of pork are on cards for students to match with appropriate retail cut. Cards based on porkbeinspired.com using the Pork Cuts section. Debriefing Ready, Set, Go for Pork When used as a formative and summative assessment record increase in accuracy student has achieved. Add complexity to sorting activity by having student list all appropriate cuts of meat for each cooking term. page 2

3 Barbecuing * Braising * Brine Ready, Set, Go for Pork Sets 1 & 2 ANSWER KEY Term Definition Cuts of Pork Cook meat over live coals using indirect heat and often basting with a seasoned sauce. Cook in small amount of liquid over low heat in tightly covered pan. Water and salt solution used to flavor and add moisture to pork. Often molasses or sugar is added. Loin Roast Shoulder Roast Ribs, Cubes Tenderloin Medallions Shoulder Roast Broiling * Direct Heat/Cooking Glaze Grilling * Indirect Heat/Cooking Marinade Cook meat with dry heat four inches from heat source. Source of heat located above meat. Ideal for cooking smaller, quick-cooking cuts of pork. Seals in natural juices to produce tender pork meal. A coating of sweet or savory sauce applied during last few minutes of cooking. Creates shiny appearance. Cooking by direct exposure to radiant heat (fire, hot coals, etc.). Ideal for cooking larger, slow-cooking cuts. Allows interior of pork to cook completely without burning the outside. Liquid mixture usually made of 3 ingredients: an acid, an oil, and various spices or herbs. Pork soaks in this before cooking. Thick Kabobs, Tenderloin Ground Pork Patties Thick Kabobs, Tenderloin Ground Pork Patties Roasting * Cook in a shallow, uncovered pan at 350 F. Loin Roast Shoulder Roast Ribs. Tenderloin Rub Sauteing * A seasoning blend made of ground spices and herbs, applied to surface of pork before grilling or cooking. Cook pork in small amount of oil over medium-high heat in an uncovered pan. Stewing * Cook in liquid at a slow simmer in a covered pot. Cubes Tenderloin Medallions Ground Pork Patties page 3

4 Ready, Set Go for Pork cards Set I Barbecuing * Braising * Brine Broiling * Direct Heat / Cooking Glaze Grilling * Indirect Heat / Cooking Marinade Roasting * Rub Sautéing * Stewing * Cook meat over live coals using indirect heat and often basting with a seasoned sauce. Cook in small amount of liquid over low heat in tightly covered pan. page 4

5 Water and salt solution used to flavor and add moisture to pork. Often molasses or sugar is added. Cook meat with dry heat four inches from heat source. Source of heat located above meat. Ideal for cooking smaller, quick-cooking cuts of pork. Seals in natural juices to produce tender pork meal. A coating of sweet or savory sauce applied during last few minutes of cooking. Creates shiny appearance. Cooking by direct exposure to radiant heat (fire, hot coals, etc.). Ideal for cooking larger, slow-cooking cuts. Allows interior of pork to cook completely without burning the outside. Liquid mixture usually made of 3 ingredients: an acid, an oil, and various spices or herbs. Pork soaks in this before cooking. Cook in a shallow, uncovered pan at 350 F. A seasoning blend made of ground spices and herbs, applied to surface of pork before grilling or cooking. Cook pork in small amount of oil over medium-high heat in an uncovered pan. Cook in liquid at a slow simmer in a covered pot. page 5

6 Ready, Set Go for Pork cards Set 2 (use with Set 1) Thick Kabobs Loin Roast Tenderloin Ribs Ground Pork Patties Tenderloin Medallions Shoulder Roast Pork Patties Cubes page 6

7 Ready, Set Go for Pork cards Set 3 (use with Sets1 & 2) page 7

8 Ready, Set Go for Pork cards Set 4 Back Ribs Bacon Blade Steak Canadian-Style Bacon Chop Country-Style Ribs Crown Roast Cubes & Sliced Cutlet Fresh Pork Leg Ground Pork Ham Loin Roast Pork Rib Roast/ Rack of Pork Sausage page 8

9 Shoulder Smoked Hocks/ Fresh Shank Spareribs page 9

10 page 10