This is a chicken fabrication activity for your culinary arts and family consumer science poultry unit. Students cut out the parts of a chicken and tape or use paper fasteners to affix them to the whole chicken to show their understanding of the parts of a chicken.
Directions and answer key included. This is a PDF to download and print.
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- Prostart Strand 17: Students will identify the various forms of poultry and its preparation. Outline the federal grading system for poultry. Describe various types of poultry. Demonstrate the steps for the fabrication of poultry.
- National Family and Consumer Science Standards: 8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation
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