Chicken wing dissection

The upper arm is formed by one long bone, the ______________________.

• humerus

• femur

• radius

• ulna

Tags

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

The ulna is ________________, but the radius can rotate.

• able to move freely

• fragile

• fixed in position

• long

________________ attach muscle to bone and allow for movement when muscles contract.

• ligaments

• skeletal muscle

• protein fibers

• tendons

When you make your first 2 cuts, you should....

• slip scissors just underneath the skin to avoid damaging muscle tissue underneath.

• cut as deep as possible so that you can see everything.

• cut quickly without much attention.

• cut the wingtip off.

_____________ is the yellowish tissue clumped beneath the skin.

• muscle

• skin

• fat

• tendon

Tags

CCSS.RI.7.3

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Muscles look like...

• smooth, flexible bone

• Twizzlers

• flattened skin cells

• bundles of pale tissue

The ___________ muscle bends the joint and the ____________ muscle straightens it.

• extensor, flexor

• flexor, extensor

• puller, pusher

• pusher, puller

Always cut...

• quickly

• towards yourself

• away from your body and others

• carelessly

When you are finished dissecting, you should...

• wash your tray and equipment with hot, soapy water

• leave everything at your table

• eat the chicken wing

• take a nap

Ligaments connect bone to _____________.

• muscle

• skin cells

• bone

• nerves