Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Grade Levels: Middle School & High School Introductory Level
Objective: Students will:
• apply their knowledge of food preparation terms to appropriate cuts of pork.
• identify retail cuts of pork.
Resources:
•
•
•
•
•
•
Ready, Set, Go for Pork – Set 1
Ready, Set, Go for Pork – Set 2
Ready, Set, Go for Pork – Set 3
Ready, Set, Go for Pork – Set 4
Ready, Set, Go for Pork – Sets 1 & 2 – ANSWER KEY
Online resources
• Whole Pork Loin Tutorial online video (length 1:22) at http://bcove.me/3398q4ir
• Pork Basics online resource: http://www.porkbeinspired.com/resources/images/2045.pdf
• Pork Cooking Time and Temperature Chart:
http://www.porkbeinspired.com/Resources/Images/2924.pdf
• Power Point Pork Basics slides provided
Ready, Set, Go for Pork – Set 1
During pork chop lesson students may use this sorting activity to learn and / or review pork preparation terms with
definitions. The thirteen terms included on Set I of cards are:
• Barbecuing *
• Indirect heat / cooking
• Braising *
• Marinade
• Brine
• Roasting *
• Broiling *
• Rub
• Direct heat / cooking
• Sauteing *
• Glaze
• Stewing *
• Grilling *
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 1
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Ready, Set Go for Pork - Set 2
Students may identify which cuts of meat are appropriate for each pork preparation term. When a card does not
have an * it indicates this preparation term is generic and could apply to many, many cuts of meats. The retail cuts
of pork included in Set 2 are:
• Cubes
• Ribs
• Ground pork patties
• Shoulder roast
• Kabobs
• Tenderloin
• Loin roast
• Tenderloin medallions
• Pork chops
• Thick pork chops
• Pork patties
Ready, Set Go for Pork cards – Set 3
The students match pictures of pork retail cuts with the terms and/or definitions. The teacher will determine how
many cuts of pork are to be grouped with each cooking term.
Ready, Set Go for Pork cards – Set 4
Pictures of nineteen cuts of pork are on cards for students to match with appropriate retail cut. Cards based on
porkbeinspired.com using the Cuts & Cooking option and clicking on Butcher’s Advice.
Debriefing Ready, Set, Go for Pork
When used as a formative and summative assessment record increase
in accuracy student has achieved. Add complexity to sorting activity by having student list all appropriate cuts of
meat for each cooking term.
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 2
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Ready, Set, Go for Pork – Sets 1 & 2 – ANSWER KEY
Term
Definition
Cuts of Pork
Barbecuing *
Cook meat over live coals using indirect heat and often
basting with a seasoned sauce.
Loin Roast
Shoulder Roast
Ribs
Braising *
Cook in small amount of liquid over low heat in tightly
covered pan.
Pork Chops, Cubes
Tenderloin Medallions
Shoulder Roast
Brine
Water and salt solution used to flavor and add moisture to
pork. Often molasses or sugar is added.
Broiling *
Cook meat with dry heat four inches from heat source.
Source of heat located above meat.
Direct Heat/Cooking
Ideal for cooking smaller, quick-cooking cuts of pork.
Seals in natural juices to produce tender pork meal.
Glaze
A coating of sweet or savory sauce applied during last few
minutes of cooking. Creates shiny appearance.
Grilling *
Cooking by direct exposure to radiant heat
(fire, hot coals, etc.).
Indirect Heat/Cooking
Ideal for cooking larger, slow-cooking cuts. Allows interior
of pork to cook completely without burning the outside.
Marinade
Liquid mixture usually made of 3 ingredients: an acid, an
oil, and various spices or herbs. Pork soaks in this before
cooking.
Roasting *
Cook in a shallow, uncovered pan at 350° F.
Rub
A seasoning blend made of ground spices and herbs,
applied to surface of pork before grilling or cooking.
Sauteing *
Cook pork in small amount of oil over medium-high heat in Pork Chops
Tenderloin Medallions
an uncovered pan.
Ground Pork Patties
Stewing *
Cook in liquid at a slow simmer in a covered pot.
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
Pork Chops
Thick Pork Chops
Kabobs, Tenderloin
Ground Pork Patties
Pork Chops
Thick Pork Chops
Kabobs, Tenderloin
Ground Pork Patties
Loin Roast
Shoulder Roast
Ribs. Tenderloin
Cubes
page 3
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Ready, Set Go for Pork cards – Set I
Barbecuing *
Braising *
Brine
Broiling *
Direct Heat /
Cooking
Glaze
Grilling *
Indirect Heat /
Cooking
Marinade
Roasting *
Rub
Sautéing *
Stewing *
Cook meat over live coals using
indirect heat and often basting with
a seasoned sauce.
Cook in small amount of liquid over
low heat in tightly covered pan.
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 4
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Water and salt solution
used to flavor and add moisture
to pork. Often molasses
or sugar is added.
Cook meat with dry heat
four inches from heat source.
Source of heat located
above meat.
Ideal for cooking smaller,
quick-cooking cuts of pork.
Seals in natural juices to
produce tender pork meal.
A coating of sweet or savory
sauce applied during last few
minutes of cooking. Creates
shiny appearance.
Cooking by direct
exposure to radiant heat
(fire, hot coals, etc.).
Ideal for cooking larger,
slow-cooking cuts. Allows
interior of pork to cook
completely without burning
the outside.
Liquid mixture usually made
of 3 ingredients: an acid, an oil,
and various spices or herbs.
Pork soaks in this
before cooking.
Cook in a shallow,
uncovered pan at 350° F.
A seasoning blend made of
ground spices and herbs, applied
to surface of pork before
grilling or cooking.
Cook pork in small amount
of oil over medium-high heat
in an uncovered pan.
Cook in liquid at a slow simmer
in a covered pot.
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 5
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Ready, Set Go for Pork cards – Set 2 (use with Set 1)
Thick Pork Chops
Kabobs
Loin Roast
Tenderloin
Ribs
Ground Pork Patties
Tenderloin Medallions
Pork Chops
Shoulder Roast
Pork Patties
Cubes
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 6
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Ready, Set Go for Pork cards – Set 3 (use with Sets1 & 2)
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 7
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Ready, Set Go for Pork cards – Set 4
Back Ribs
Bacon
Blade Steak
Canadian-Style Bacon
Chop
Country-Style Ribs
Cubes & Sliced
Cutlet
Fresh Pork Leg
Ground Pork
Ham
Loin Roast
Pork Rib Roast/
Rack of Pork
Sausage
Crown Roast
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 8
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
Shoulder
Smoked Hocks/
Fresh Shank
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
Spareribs
page 9
Supplemental Activity: Teacher Guide
Pork Chops
Ready, Set, Go for Pork Cards
©2012 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff.
page 10