Name of exercise: Recognizing meat
Size of the group | 2-6 |
Age of the members | 6+ |
Equipment /environment | Pork cutlet, duck breast, lamb meat, beef, papers and pencils, kitchen |
Aims | Learn to recognize different meats |
Remarks | Customers can also touch meats. It’s also possible to change meats |
Description of the exercise:
Customers recognize present meats by looking, touching and smelling. They draw particular animals. They find out when the meat is organic meat.
Instructions for the advisor:
- Put every meat slice in different plates and number the plates
- Give instructions, paper and pencil to perform the task for the customer
- You can separate pork from light reddish color and white fat. Lamb from dark red color and yellowish fat. Duck from thick fat layer on top the meat. Beef’s color is quite dark but lighter than lamb
- The most important domestic animal in Lapland is deer, even though it lives in the nature as wild
- In the production of organic meat also cattle feed must be organic. It means, that in the cultivation is used no pesticides neither chemical fertilizers . In the production of organic meat also the well being of cattle plays an important role. Use of antibiotics is very highly limited and regulated
Instructions for clients:
- Try to recognize these meat pieces and name them in three languages (in Finnish, in German and in English)
- Draw the animals you recognize from the previous task on one paper
- There’s missing one important Lapland’s animal in the previous task. Name and draw it
- What is organic meat?