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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

Length

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

Curriculum Standards

  • CCSS.ELA-LITERACY.RST.9-10.3

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.

  • CCSS.ELA-LITERACY.RST.9-10.7

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.

Materials

  • 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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