Creatives Corner
Creatives Corner
5.002 reviews

Creatives Corner aims to produce lessons and activities that are fun, engaging and inclusive. To show a committment in supporting teachers to achieve the ideal work-life balance, we also provide a range of free and paid for resources that will help support heads of department and teachers with administrative tasks, such as planning and marking.

pptx, 7.62 MB
pptx, 7.62 MB
pdf, 814.21 KB
pdf, 814.21 KB
docx, 12.48 KB
docx, 12.48 KB

In this engaging 2-hour practical lesson, students will learn how to joint and portion a chicken into its main components—wings, thighs, legs, and breasts—while also creating flavorful Korean-style chicken wings. Designed to develop key knife skills, this lesson also deepens students’ understanding of poultry anatomy and the importance of efficient portioning for cost-saving and versatility in cooking.

This is the 7th lesson linked to the WJEC Hospitality and Catering Unit 2 Mock.

What to Expect

  • Hands-On Preparation: Students will work in pairs to joint a chicken, coat the wings in a seasoned batter, and deep-fry them to create crispy Korean-style chicken wings.
  • Food Safety Discussions: Focus on preventing cross-contamination, proper handling of raw chicken, and understanding the risks of foodborne illnesses like salmonella.
  • Emphasis on Knife Skills: Develop safe and effective techniques for portioning, including identifying and cutting through joints.
  • A letter for parents/carers to request contributions for chicken practical.

Lesson 1
Lesson 2
Lesson 3
Lesson 4
Lesson 5
Lesson 6

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