Critical Temperatures :: Curriculum

Culinary Arts 1 and 2 Model

Units:

Employment Portfolio
- Job Applications
- Writing a Resume
- Letter of Introduction or Cover Letters
- Letters of recommendation
- Job Interviews
Careers and Job Skills
- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
Safety and Sanitation
- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
Knives and Small Tools
- Basic Knife Skills and Cutting Techniques
- Table Setting and Service Etiquette
- Basic Knife Handling Skills With a Chef's Knife
- The Cook's Tools
- 2. Knife Safety & Sharpening
- 3. Getting Started - Kitchen Tools & Equipment
  - Chef's Guess
  - Culinary Tools & Euqipment
Equipment, Policy and Procedures
- The Importance of a Proper Work Station
- Microwaves, Friend or Foe...Home and Away?
- Food Preparation Terms
Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Standardized Recipes
- Understanding Recipes
- Vocabulary Memory Review Game
- Following a Recipe....
  - Follow the Yellow Brick Road
  - What's Cooking?
- How to Concassé
- The "Price" of Today's Food
Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
  - Warm-Up
  - Effect of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
- Plate Presentation Based on the Elements and Principles of Design
Herbs and Spices
- An Introduction to Herbs
Salads and Dressings
- Composed Salads
- The Making of Bound Salads
- The Vinaigrette
- Salads the Cold Sides
Sandwiches, Cold Pantry and Appetizers
- Stimulating the "App"etite
- Devilish Eggs
  - Heavenly vs. Devilish egg videos
  - Create your deviled eggs
- Which "Wich"?
- Sandwiches
Culinary Nutrition and Food Science
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
Front of the House and Serving Techniques
- Customer Service
Menus and Marketing Strategies
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
- Types of Soup
- Potato Leek Soup
- Cooking 101, Sauces
- Making Sauce A La Minute
Grains, Pasta and Vegetable Sides
- Introduction to Whole Grains
Eggs, Dairy and Short Order
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
Poultry
- Butchering a Chicken
Meat
- Beef Cuts and Basic Cookery
- Ground Beef Comparison
- Beef Wholesale/Retail Cuts and Yields
Fish and Shellfish
- Fish Basics
Bakery, Cakes and Pastry
- Pie Pastry
- 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
- Introduction to Laminated Doughs
- Croissants
Desserts
- Ganache
- Caramel Making
Cultural and Global Food
- Cultural Foods Project (Part 1 of 4)
  - How do food and culture relate to each other?
  - Geography and it's specific effects on food
- Project Guidelines (Part 3 of 4)
  - Cultural Foods Project Guideline
- Culture and food (2 of 4)
  - Food and it's role in culture
- Lab - planning and cooking a 3 course meal (4 of 4)

Critical Temperatures

Part of Unit: Safety and Sanitation

Lesson Plan Overview / Details

The lesson will help students by guiding them in constructing a graph thermometer that helps categorize the temperature zones and critical control points. This is mandatory knowledge for the food service and hospitality industry sector. Update the key every year, since food code is updated annually. Students will be able to apply the temperatures to a variety of situations in a follow up PPT assessment.

Remember to teach students in following lessons to utilize a bi-metallic stemmed, food service grade, or digital thermometer for an accurate read. The hook in this lesson can be utilized to emphasize the reason we all need to be vigilant about food safety. We calibrate thermometers often as a part of lab activities to make sure they are reading accurately all year.

Good food safety isn't just a lesson; it is a system to apply to all labs and food handling for the year.

Times

1 day: 55 Minutes

Standards

California Career and Technical Education Standards

Student Objectives / Goals

Students will be able to identify the critical control points for food preparation, storage, chilling and reheating.
Students will be able to describe the temperature danger zone.
Students will be able to graph the temperatures on a graph.
Students will be able to demonstrate how to read a thermometer and calibrate.
Students will be able to explain why temperatures are critical to food safety.

Activities in this Lesson

Why study temperatures, why care? - Hooks / Set
On the white board write,

"Why care about temperatures?" Have students think in groups and make a shared list of 10 reasons we need to care about keeping food safe. Share student answers.   Answers include:

1. Prevent Illness of employees and clients

2. Ethical responsibility for health and safety for employees and clients

3. Professional legal liability for food borne illnesses

4. Profit, food borne illness incidences or outbreaks can be expensive

5. Build reputation as clean and healthy

6. Reduce loss from potential fines and penalties for outbreaks

7. Reduce insurance costs by preventing outbreaks

8. Increased customer repeat business, increased profits

9. Employees keep their job!!!

10 Business owners keep their property!!!

Show the 3 minute video on "killer foodborne outbreaks". The video clip runs quickly once clicked on. Have LCD set up and ready to go.

After the clip pose these questions.

How would you feel if you gave a killer foodborne outbreak to your family? How about to all your co-workers at your job? How about at your restaurant and 3 people died?   How would you feel if your grandmother, mom, dad, sister, best friend died from a "mistake" someone made in cooking food?

Allow for discussion

Everyone that cooks takes on a responsibility to serve food safely.   You can't guess at temperature. It only takes one mistake to make many many people sick or even cause death.

End the hook with... There are a lot of temperatures - memorize them. You will be a valuable employee and could save someone's life.
- newcast on foodborne outbreaks [ Go to Site ] A 3 minute news report about foodborne illness outbreaks and deaths
Temperatures - Demo / Modeling
Show the PPT on food safety and temperatures. Students may also use the internet or print media to access information. Have students take notes on the temperatures and temperature ranges. Discuss. For students with special needs you may want to copy off a notes image of the PPT. This information changes annually so update this lesson as related to current food code.

Pass out the critical temperature assignment. Discuss directions. Set due dates and expectations for neatness. Show the partially completed student thermometer as a guide.
- Critical Temperatures thermometer.doc [ Download ] Student Activity on temperatures
- Food Safety and Temperatures.ppt [ Download ] PPT on food safety and temperatures
- partially completed thermometer activity.jpg [ View Image ] [ Download Original ] An example of a partially done thermometer
Constuct a thermometer - Independent Practice
Monitor the graphing of student thermometers, circulate in the room and double check temperatures and understanding of temperature zones. For some students with special needs, I copy the PPT notes and let them utilize those as part of constructing their thermometers.

Remember to check temperatures and National Food Code annually for updates.
- Key for Critical Temperatures.doc [ Download ] Key for the student activity on thermometers