How is meat cooked? This issue is considered at technology lessons in a comprehensive school. Here is an example of development related to this topic.
Meat characteristic
To begin with, the teacher should introduce his pupils to the main characteristics of this food product. What features does the heat treatment of meat have? A technology lesson (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 specifically at introducing theoretical knowledge about food processing in practice. This is what makes this subject interesting and fascinating, gives girls the opportunity to feel like real mistresses, who can surprise their culinary delights with their relatives and friends.
It is meat that is one of the most important components of nutrition. It goes well to taste with a variety of food products. From meat you can cook a huge number of different dishes. In meat, muscle, connective, fat, bone tissue are combined.
This product has high nutritional value. It contains fats, proteins, vitamins, mineral components, extractive substances. In proteins there are amino acids that are identical in their characteristics to a protein of human muscle tissue.
Heat treatment of meat increases the ease of assimilation of this product. In the body, meat fats have a hard shell, located between the fibers. Thermal processing of meat leads to the melting of fats, which greatly facilitates the absorption of their body. Due to the increased content of iron, phosphorus, aluminum, manganese, copper, zinc, B vitamins, fat-soluble vitamin A, nutritionists consider a unique storehouse of substances useful for the human body.
Work with the textbook
At the stage of the formation of new knowledge, the teacher offers schoolgirls work with a textbook. Having studied the theoretical material, they fill out the table "Heat treatment of meat and meat products."
Next, you can spend a short physical pause, consisting of gymnastics for the eyes, exercises for the hands.
An example of exercises for the eyes. You need to blink several 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 movement 4-5 times.
Extend your right arm forward. With your index finger, slowly move right and left, up and down, count to four, then look away, count to six.
Types of meat
Next, the teacher asks the students about the types of meat. The heat treatment of meat depends on what kind of product in question.
Veal, beef, pork, lamb suggest different processing temperatures. The teacher notes the importance of choosing a quality product. Determine the freshness of meat can be certain organoleptic parameters:
- appearance;
- smell;
- color;
- consistency;
- the state of subcutaneous fat, tendons, bone marrow;
- broth quality.
Meat quality
Heat treatment of poultry meat in practice is realized only after the students have acquired theoretical knowledge. Children should learn that high-quality meat is covered with a thin crust of pale pink color. On the cut, the meat should not stick to the fingers; a good product has a dense consistency.
The veal has a whitish pink color, the beef in the cut is red, and the pork is pinkish in color.
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 may be accompanied by a slide show. They can represent all the stages of the 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. Then remove excess fat, tendons, films.
The meat is cut across the fibers, in which case its heat treatment is significantly accelerated. Cutting the chicken carcass involves dividing it into parts, separating the wings, legs, and sirloin.
Fillet is cut into pieces, breadcrumbs, receive semi-finished products.
The specifics of the thermal processing of chicken meat
The teacher finds out from the students whether they have an idea of how meat can be distinguished by the thermal state. Next is a slide show on the topic “Cooking of poultry meat”.
The photos shown on the slides are a good example of the appearance of meat, depending on the type of heat treatment selected.
The guys write in the table the missing information, make corrections in their notes.
Practical work
In the second lesson, work continues on this topic, involving the practical cooking of soup with chicken meat and cereals.
Each group works with a specific set of products:
- rice groats in the amount of 2/3 cup;
- carrots 1-2 pieces;
- onions - 2 pieces;
- fat - not more than 30 grams;
- chicken's meat;
- one egg;
- salt and pepper to taste.
For work, you need A4 white paper, felt-tip pens, pencils, aprons, scarves. As an additional homework, the teacher can suggest that the girls 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, the nutritional value of meat, sanitary and hygienic requirements for working with meat products.
Next, the teacher introduces future housewives with the rules for choosing meat for heat treatment. For example, a loin can be chosen for the manufacture of schnitzels, barbecue, chop.
The spatula 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.
Jellied meat is cooked from pork legs, shanks, drumsticks, pork heads. When creating delicious meat dishes, all heat treatment options are used: cooking, baking, steaming, stewing.
Then the girls study the technological sequence of making soup with chicken meat and cereals.
Having studied the theoretical material in the textbook, they talk about the primary processing of meat, cereals, vegetables.
Further, the teacher provides a full-fledged briefing on labor protection, and only after this the students proceed to the practical stage of work.
All work is carried out under the strict guidance of a teacher. Girls work in aprons, scarves, to prevent hair from getting into the soup.
The teacher controls every stage of the work, focuses on the thermal processing of meat.
At the final stage of the lesson, it is planned to organize a tasting of soups cooked by different groups. A prerequisite for each practical lesson in technology is table setting. Girls can invite boys, a teacher, and other teachers who are not busy at a given time to the tasting.
Conclusion
After the tasting process is completed, an express survey with special cards is supposed. Next is the final word of the teacher. The teacher reminds students that during the lesson, various options for the thermal processing of meat were considered.
The teacher notes that the acquired knowledge will become a good basis for improving culinary abilities, can be used in everyday life.