Meat Cookery Lesson Plan

Instructor: Christopher Muscato

Chris has a master's degree in history and teaches at the University of Northern Colorado.

With this lesson plan, your students are going to use a set of scientific experiments to test the impact of cooking on meat safety and bacterial growth.

Learning Objectives

Upon completion of this lesson, students will be able to:

  • Understand how cooking impacts food safety
  • Identify ideal cooking temperatures for various kinds of meat
  • Test bacterial growth using scientific experimentation


  • Principle exercise: 60-90 minutes
  • Full project: One week

Curriculum Standards


Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.


Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.


  • Samples of beef, pork, lamb, fish, and poultry
  • Convention ovens or other cooking surfaces
  • Pans or baking sheets
  • Agar-filled petri dishes
  • Cotton swabs
  • Thermometers
  • Hot pads
  • Kitchen knives

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