Preparation of Animal Products

Syllabus tag: Kenya CBC | Grade 8 Agriculture and Nutrition | Strand 2.0 Food Production Processes | Sub-Strand 2.4 Preparation of Animal Products (9 lessons)

Lesson objectives

By the end of this sub-strand, you should be able to:

• Explain the importance of processing fish and dressing poultry carcass
• Process fresh fish for various purposes
• Dress poultry carcass for various purposes
• Uphold ethical and safety practices in preparation of animal products

Summary

Turning fresh fish or poultry into food ready for cooking or storage follows a defined process — processing fish (scaling, gutting, cleaning, salting, drying) and dressing poultry (removing feathers and offal, cleaning). Doing this correctly protects food safety, reduces waste, and depends on following ethical, humane practices throughout.