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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition I
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Lesson Plans  
 
Strand 1
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.
Standard 3
Identify health and hygiene requirements for food handling. STEM (Science)
 
  • Handwashing and Dishwashing
    This lesson teaches students about handwashing and dishwashing using information sheets.
  • Handwashing and Sanitation
    The students will visualize firsthand the importance of proper handwashing by using Glo-Germ - an assimilated germ source, varying temperatures of water and length of washing time as observed under a dark light. Proper handwashing, preparing foods by applying sanitation rules and guidelines will help to prevent food-borne illnesses and contamination.
  • Kitchen Cleaners
    Types of Cleaners. The Known. The Unknown
  • Kitchen Cleaning
    To clean!!! What, why and when
  • Kitchen Introduction Unit Test
    Testing the student's knowledge on Kitchen Safety, Sanitation, Equipment, Measuring, Cooking Terms, Abbreviations, Substitutions, Equivalents, Reading and Parts of a Recipe, and the Microwave Oven.
  • Safe and Sanitary Work Habits - Level I
    Safe and sanitary work habits.
  • Safety Lab
    After spending a couple of class periods reviewing and talking about safety and sanitation, have the students prepare a taco salad as a group to practice good safety and sanitation procedures.

UEN logo http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
Email:  thalea.longhurst@schools.utah.gov
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