How is meat cooked? This issue is considered at the lessons of technology in a secondary school. Here is an example of a development related to this topic.
Meat characteristics
To begin with, the teacher should introduce his pupils to the main characteristics of this food product. What are the features of heat treatment of meat. The lesson on technology (grade 7) is aimed at a detailed study of the parameters of meat, as well as the features of its use as a food product. All technology lessons are aimed precisely at the introduction of theoretical knowledge about food processing into practice. This is what makes this item interesting and exciting, gives girls the opportunity to feel like real housewives who can surprise their relatives and friends with their culinary delights.
It is meat that is one of the most important components of nutrition. It goes well with a variety of food products. From meat you can cook a huge number of different dishes. Meat combines muscle, connective, fat, bone tissue.
This product has a high nutritionalvalue. It contains fats, proteins, vitamins, minerals, extractives. Proteins contain amino acids that are identical in their characteristics to human muscle protein.
Heat treatment of meat increases the ease of digestion of this product. In the body, meat fats have a hard shell, located between the fibers. Heat treatment of meat leads to the melting of fats, which greatly facilitates their absorption by the body. Due to the increased content of iron, phosphorus, aluminum, manganese, copper, zinc, B vitamins, fat-soluble vitamin A, nutritionists consider meat a unique pantry of substances useful for the human body.
Working with the textbook
At the stage of formation of new knowledge, the teacher offers schoolgirls to work with the textbook. Having studied the theoretical material, they fill in the table “Heat treatment of meat and meat products.”
Next, you can take a short physical break, consisting of gymnastics for the eyes, exercises for the hands.
Example of eye exercises. You need to blink a few times, then close your eyes, count to five. Repeat the exercise five times. Close your eyes tightly, count to three, then open your eyes. Repeat the movements 4-5 times.
Pull out your right hand. Slowly move your index finger to the right and left, down and up, count to four, then look away, count to six.
Types of meat
Next, the teacher asks students a question about the types of meat. The heat treatment of meat depends on what kind of product in question.
Veal, beef, pork, lamb require different processing temperatures. The teacher notes the importance of choosing a quality product. You can determine the freshness of meat by certain organoleptic parameters:
- appearance;
- smell;
- color;
- consistency;
- subcutaneous fat, tendons, bone marrow;
- broth quality.
Meat quality
Heat treatment of poultry meat is implemented in practice only after the students have mastered theoretical knowledge. Children should learn that quality meat is covered with a thin, pale pink crust. On the cut, the meat should not stick to the fingers, a good product has a dense texture.
Veal is whitish pink, beef is red when cut, and pork is pinkish.
Primary meat processing
Let's talk about how the primary heat treatment of poultry meat is carried out. A technology lesson related to this topic can be accompanied by a slide show. They can represent all the stages of mechanical (primary) processing of meat products.
First, the meat must be thawed to room temperature. Then it is soaked in cold water, all dirty places are cut off. Next, remove excess fat, tendons, films.
Meat is cut across the fibers, in which case itheat treatment is significantly accelerated. Cutting a chicken carcass involves dividing it into parts, separating the wings, legs, separating the loin.
The fillets are cut into pieces, rolled in breadcrumbs, get semi-finished products.
Specific heat treatment of chicken meat
The teacher asks the students if they have an idea of how meat can be distinguished by its thermal state. Next is a slide show on the topic “Heat treatment of poultry meat.”
The photos shown on the slides are a clear example of the appearance of meat, depending on the type of heat treatment chosen.
Children fill in the missing information in the table, make corrections in their entries.
Practical work
In the second lesson, work on this topic continues, involving the practical cooking of soup with chicken meat and grits.
Each group works with a specific set of products:
- rice cereal in the amount of 2/3 cup;
- carrots 1-2 pieces;
- onions - 2 pieces;
- fat - no more than 30 grams;
- chicken meat;
- one egg;
- s alt and pepper to taste.
To work, you will need A4 white paper, felt-tip pens, pencils, aprons, scarves. As an additional homework task, the teacher can offer the girls to find material on issues related to the history of heat treatment of meat in Russia.
First, the girls talk about the nutritional value of meat, the stages of primary processing,nutritional value of meat, sanitary and hygienic requirements for working with meat products.
Next, the teacher introduces the future housewives with the rules for choosing meat for heat treatment. For example, a loin can be chosen for making schnitzels, kebabs, chops.
Shovel part is suitable for a delicious stew. Pork breast is ideal for pilaf, the pulp of the shoulder blade is used in the manufacture of cutlets.
Jolodets is cooked from pork legs, knuckles, drumsticks, pig heads. When creating delicious meat dishes, all types of heat treatment are used: boiling, baking, poaching, stewing.
Next, the girls learn the technological sequence of cooking soup with chicken meat and cereals.
After studying the theoretical material in the textbook, they talk about the primary processing of meat, cereals, vegetables.
Next, the teacher conducts a full-fledged briefing on labor protection, and only after that the students proceed to the practical stage of work.
All work is carried out under the strict guidance of the teacher. The girls work in aprons and headscarves to keep their hair out of the soup.
The teacher controls every stage of work, paying special attention to the heat treatment of meat.
At the final stage of the lesson, it is supposed to organize a tasting of soups cooked by different groups. A prerequisite for each practical technology lesson is table setting. For tasting, girls can invite boys, a teacher, other teachers who are not busy at the moment.
Conclusion
After the completion of the tasting process, an express survey on special cards is expected. Next comes the final word of the teacher. The teacher reminds the students that during the lesson, various options for thermal processing of meat were considered.
The teacher notes that the acquired knowledge will be a good basis for improving culinary skills, can be used in everyday life.
