Ground Beef Comparison

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Introduction

This lesson will help the students develop an understanding about how ground beef is processed and that as consumers they have a choice in what variety of ground beef they choose. Activities will include a lecture (Powerpoint presentation), comparison lab with measurements, taste testing, and label comparisons.

Lesson Time

Two Class periods
55 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • Pre-K
  • K
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • Post-Secondary

Standards and Objectives

Standards

California's 2008 CTE Standards (3)
California Academic Content Standards (1)

Related Instructional Objectives (SWBAT...)

  • Students will be able to interpret labels on commercially produced ground beef.
  • Students will understand how ground beef is processed.
  • Students will understand the importance of correct food safety and sanitation procedures when using ground beef products.
  • Students will have the tools to make informed decisions when choosing ground beef.

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