Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Tanya Trump
Where does Ground Beef Come From???
Part of Lesson Plan: Ground Beef Comparison
Activity Overview / Details
I start the unit on Ground Beef with the following clip from "Jamie Oliver's Food Revolution". This clip may be a bit controversial, but it is a good conversation opener into ground beef safety and practices. In my community we have excellent (and relatively inexpensive) grass fed, organic ground beef. This is the variety of beef I try to purchase for use in labs and encourage my students to use grass fed beef whenever possible in their homes.
Video Clip: 5 minutes 47 seconds
Materials / Resource
Jamie Oliver Food Revolution Beef.wmv
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Video that shows the way much of the ground beef in our country is made.
