Overview and Background: Unit: "Where's the Beef?"

Michelle Higgins : Cheney USD 268

Family and Consumer Science : Foods : Foods

Cheney High School : Grades 9 - 12 : Jan. - Jan.

Title:	"Where's the Beef?"
Topics:	food safety, serving size, nutrition in beef, wholesale and retail cuts of beef, and consumerism
Time Frame:
Start Date:	-
Status:	Draft
Date Revised:

Other Designers:

Summary:
Students will be able to purchase a meat product and make a nutritious meal within a budget using various cuts other than ground beef.

Print Materials Needed:

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Resource Attachments:

Internet Resource Links:

Notes:

Stage 1: Identify Desired Results

State:	KS       14.2, 14.3, 14.4
Title:
Standard(s):	14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness practices across the lifespan. 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families. 14.4 Evaluate factors that affect food safety, from production through consumption.

Understandings:
user	Beef can be used in a nutritious and cost effective meal. Food safety is critical to preparing quality meals.

Essential Questions:
user	How will the family's budget affect food choices?
user	How does the consumers age and diet affect food choices?

Knowledge and Skills:

k: the nutritional value of beef and be able to explain the various costs of retail cuts.
s: Identify cuts of beef and proper methods of cooking.

Stage 2: Determine Acceptable Evidence

Assessment Summary:
Students will be required to apply their knowledge in order to prepare a meal for their "family" according to the budget they draw. They will analyze the reasons for success or failure by reflecting on knowledge in preparation obtained from the unit.

Task/Prompt: The Beef assessment

Type:Performance Task

Topics: sanitation, cuts of beef, cost of beef, and methods of cooking

Summary:
You are a chef that is catering a meal within a specified budget. The client has requested a beef dish, but the cut of meat and preparation is up to you. Using knowledge from the unit, students will critique the choices of a peer to determine why it was or was not a success. Students will then compare and contrast the use of various meats for this dish and the difference in cost if other cuts of meat were chosen to prepare this dish.

Print Materials Needed:

Resources:

Resource Attachments:

Internet Resource Links:
Link 1:
Link 2:
Link 3:
Link 4:
Link 5:

Notes:

Student Directions:
You are a chef that is catering a meal within a specified budget. The client has requested a beef dish, but the cut of meat and preparation is up to you. Using knowledge from the unit, students will critique the choices of a peer to determine why it was or was not a success. Students will then compare and contrast the use of various meats for this dish and the difference in cost if other cuts of meat were chosen to prepare this dish.

Other assessment evidence to be collected:

Stage 3: Plan Learning Experiences and Instruction

Learning Activities: