IN GROUPS OF 3-4

Complete the vocabulary matching assignment.

In 20 minutes, we will check our answers as a

class.
 Vocabulary Word Bank:
Giblets Render Kind
Connective Tissue Dredging Process
Cavity Stuffing Acceptable
Baste Trussing
1. Birds that get more exercise will have more ________.
2. Jan knew that _____ the turkey with twine would allow for an attractive final product.
3. Remove the ______, consisting of the liver, gizzard, and heart from the _______ of
the turkey before roasting.
4. The fat in the skin will _______ when the poultry is cooked at high temperature,
resulting in a beautifully browned bird.
5. It is _________ to serve pre-sliced poultry to customers in some restaurants, while
other foodservice establishments prefer to carve tableside.
6. Tige preferred his grandmothers recipe for cornbread ______ to accompany poultry.
7. The _______ of ______ includes coating poultry parts in seasoned flour.
8. The USDA categorizes poultry according to _______, or species, such as geese,
ducks or pigeons.
9. Sheryls mom taught her to _______ her chicken with its own juices as it roasts in
the oven.
In your same groups
Group 1- Chicken
Group 2- Turkey
Group 3-Goose
Group 4- Duck
Group 5- Pigeon
Group 6- Guinea

Research the physical characteristics/habitats of each

type of poultry. (Remember, this is Culinary class so each
type of poultry should be the type that we commonly eat)
Create
Create a presentation using Prezi or Power Point about
your specific type of poultry. You should have at least 3
slides.
Slide 1- title with your names
Slide 2- characteristics and a picture
Physical traits
Traits cooked and uncooked
Slide 3- habitat and a picture
Where they live in the wild, where are they found/hunted?

We will present these at the end of class!

LAB PLAN