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    Displaying 21-23 of 23 resources
    • Thumb image for Butchering a ChickenResource Type: Website / HyperLink

      Butchering a Chicken

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Students will be able to set up a safe work station, utilize the correct tools to butcher a whole chicken into 9 pieces and clea...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for Beef Cuts and Basic CookeryResource Type: Website / HyperLink

      Beef Cuts and Basic Cookery

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      This is an introductory lesson about the beef primal cuts. The student will learn the carcass location of each primal and how i...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for An Introduction to HerbsResource Type: Website / HyperLink

      An Introduction to Herbs

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      In this unit students will identify, taste and understand the use of fresh herbs. During this lesson the students will learn t...
      Contributor: CTE Online
      Views: 0Favorites: 0