FCS Lesson Plans: Teacher Guide Pork Stir-Fry

Transcription

1 Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products. Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor. Objectives: Students will locate and utilize reliable online information regarding pork cuts, cooking methods, nutrition, storage and selection. develop and practice stir-fry skills. compare types of pork chops (rib, center loin, butterfly cut). 21 st Century Skills: Access and evaluate information Work creatively with others Resources: Stir-fry online demo, Google Sam s stir-fry recipe Juicy News for Cooking Pork online video: New USDA Guidelines online video: Pork Q & A with Answer Key see separate document Pork Scramble activity see student document Optional: Activities to Enhance Learning Pork Jeopardy see separate file Pork Jeopardy PP Slides see separate file Butterflying Pork Chops online video: Cuts of Pork Chops Mind Map of Pork Q & A Facts Easel pad paper plus markers for mind maps Take Your Recipe Home Student Resources: See corresponding document with ready-to-duplicate activities and recipes page 1

2 Day 1 Previous lessons regarding cutting and chopping techniques, safety and sanitation in the kitchen plus measuring accurately will be helpful for students. Introduction: (5 minutes) Stir-frying means cooking small pieces of food quickly in a little oil over high heat stirring as you cook. Vegetables that work well in a stir-fry dish include snow peas, celery, sliced carrots, broccoli, bamboo shoots, plus others. By adding a protein food you turn it into a main dish. What are foods you have eaten in a stir-fry dish? Stir-Fry Demonstration: (15 minutes) Watch Samantha Rossignol demonstrate stir-frying in one of her culinary arts classes on You Tube. Use online video Google Sam s Stir-fry Demo (length 7:48). Discuss the following questions with a partner and then as an entire class. a. What are advantages of stir-frying? b. During demo which foods were diced, sliced, and cut into julienne pieces? c. How did Sam prep the ginger root before adding to stir-fry? What tool was used? d. Describe the two types of soy sauce. Which is preferable and why? e. What utensils and equipment would we use in class during a stir fry lab? Pork Q & A: (30 minutes) Form small groups of students. Groups use their Pork Q & A activity (see separate document) to gather information about pork nutrition, cooking methods, cuts, storage and selection. Each group is encouraged to divide up the pork questions between their students. Helpful websites include: Proceed to computer stations to collect information. The goal of the group is to have answers to all of their group s questions and be prepared to share with entire class. page 2

3 Day 2 - New USDA Pork Cooking Standards (7 minutes) Watch two online videos: Juicy News for Cooking Pork (length 1:51) at New USDA Guidelines (length 1:04) at Summarize main ideas of videos with class: Cooking pork to an internal temperature of 145 degrees Fahrenheit is now acceptable Use a digital meat thermometer to measure internal temp If you prefer medium doneness cook pork to internal temp of 160 degrees Fahrenheit When checking internal temp remove meat from heat source, insert thermometer into the thickest part of meat When thermometer reaches 145 degrees let meat rest for three minutes before serving Do not insert a meat thermometer next to a bone it will register a higher temperature. Ground pork, just like all other ground meats, should be cooked to 160 degrees Fahrenheit Restaurants have been cooking pork to an internal temperature of 145 degrees F for a decade The changes by the USDA regarding cooking temperatures for pork is due to advancements in food safety and nutritional content Recipes (5 minutes) Students look for similarities and differences between four stir-fry recipes provided. Additional recipes available at Planning Stir-Fry Lab (10 minutes) Teacher determines which stir-fry recipe(s) will be used. Each kitchen group gets Stir-Fry Plan to complete. Students review utensil list provided and add any other needed equipment. Pre-preparation of Ingredients (20 minutes) Kitchen groups work as team and complete pre-preparation of ingredients which includes measuring, chopping, slicing, draining, labeling, storing, etc. page 3

4 Day 3 Stir-Fry Preparation Each kitchen group reviews their Stir-Fry Plan. Teacher announces location of ingredients in room, etc. Students prepare their stir-fry recipe, dine and clean-up. While eating students figure out Pork Scramble activity (on white board/easel or as hard copy) and record their answers. Pork Scramble ANSWER KEY located at end of this lesson plan. Day 4 - Debriefing Stir-Fry Lab (10 minutes) Each kitchen group responds to these questions: What did we do very well be specific about steps? What could have been improved if we made this recipe again in class? What are the two most important lessons learned from this lab that we can apply to the next class when we are cooking together? Discuss Pork Q & A (35 minutes) Each small group shares the information they collected for their assigned part of Pork Q & A (see separate document) with class. All students are responsible to have their entire Pork Q & A completed. page 4

5 Optional Activities to Enhance Learning Cuts of Pork Chops with ANSWER KEY Pork loin butterfly chops are used in the with Sweet and Sour Sauce recipe. What does a butterfly chop look like? Watch online video Butterflying Pork Chops (length 0:55) at Discuss with students using information from video and Pork Basics online resource at resources/images/2045.pdf: why is the name butterfly chop used? (cut of chop resembles shape of butterfly) what are advantages to using a butterfly chop? (cooks quickly, more room for marinade or other seasonings) what are other cuts of pork chops? (i.e. sirloin, rib, loin, boneless rib end, boneless center loin) which part of the pig do pork chops come from wholesale cut? (loin) what are the preferred cooking methods to use with chops? (broiling, grilling, sautéing, braising) Take Your Recipe Home Encouraging students to take responsibility for food prep at home is a great way to extend their learning beyond the classroom. Teacher may explain this option and distribute the half-page handout where students record their experiences. Mind Map of Pork Q & A Facts The goal of each group is to have answers to all Pork Q & A questions included on their Pork Mind Map and include a labeled pork diagram. The mind map will be drawn on a larger piece of paper (i.e. easel pad) by the group. See teacher resource Mind Maps, on next page, for further clarification. Here is an example of an assessment tool that may be used for map. Mind Map Assessment Cooking Methods Cuts of Pork Nutrition Selection of Quality Pork Preparation & Storage Exceeds Expectation Meets Requirement Not Complete page 5

6 Optional Activities to Enhance Learning (continued) Mind Maps Teacher Resource A mind map is a diagram used to represent words, ideas, tasks, or other items linked to and arranged around a central key word or idea. Our central theme is Pork Be Inspired and suggested keywords will be: Cooking methods Cuts of pork Nutrition Selection of quality pork Safe and sanitary pork preparation and storage. To assist students with organizing their information each set of questions has a keyword at the top. It is recommended that the maps are colorful, have illustrations (i.e. cooking methods), examples of recipes, and includes two labeled pig diagrams. page 6

7 Pork Scramble Answer Key There are several advantages for using stir-fry. Can you unscramble these advantages? x l b l t i e i f y i Letters Unscrambled Advantage flexibility - can be made with just about any food, provides opportunity to try out new flavor combinations i e t m t e e a a m n g m n (two words) time management - one-pan clean up, can pre-prep veggies the day before or buy frozen veggies to use l e p a p a n i i t n o t r u e y c m o o n appeal - use a variety of flavors, textures, and colors in one dish nutrition can include foods from any food group, short cooking time reduces loss of nutrients economy a small amount of meat and veggies go a long way, can use leftovers Lesson plans provided by Wisconsin Pork Association, in conjunction with Cathy Lader, Education Consultant. WPA, PO Box 327, Lancaster, WI page 7