LESSON PLAN

LESSON TOPIC: To make Jamaican beef patty filing.

TYPE OF LESSON:Practical Demonstration GRADE:11
TYPE:Open
SPECIFIC EXPECTATIONS: At the end of the lesson students will be able to: Make filling for Jamaican beef patties.
A2.2 identify and describe commonly used ingredients in cooking and baking
A2.3 identify a variety of ingredients used to add flavour and complexity to foods
B1.2 use standard measuring tools to accurately determine, in metric, US customary, or British imperial units as appropriate,
the weight and/ or volume of ingredients for meal preparation and, in degrees Celsius or Fahrenheit, the cooking temperature
required;
B2.2 prepare simple recipes using readily available ingredients;
D1.3 demonstrate appropriate and timely useof safety and sanitary practices;
CGE3d-adopts a holistic approach to life by integrating learning from various subject areas and experience;
CGE4f-applies effective communication, decision-making, problem-solving, time and resource management skills;
CGE5b--works effectively as an interdependent team member;
CGE5c-develops ones God-given potential and makes a meaningful contribution to society;

RECALL QUESTIONS: MOTIVATION:Students will see how simplistic

1. What temperature should the filing be at to consume making a fresh product is, and the taste difference
safely? compared to processed patties. Build confidence to make
2. What bacteria is known to be found in ground beef? their own food and to make better choices.
3. What safety steps do we apply when handling raw
meat?
TEACHING POINTS: CHALKBOARD/OVERHEAD WORK:

1. Safety importance when cooking ground beef. 1. Necessary equipment and tools for the lesson.
2. Safety importance when working with kitchen equipment. 2. Assigned group work and dishes.
3. Not to strain beef fat down the sinks drain. 3.
4. Making your own filling and dough is a nutritional way of 4.
controlling what goes into your food unlike pre-made or
processed foods.
5. Life lesson preparation for being responsible and controlling
a budget.
SAFETY: AIDS:
1.Teacher to ensure gas stove pilots are lit. 1. Necessary equipment for the lesson: Saut pan, heat
2. Assist students with lighting of stoves if needed. resistant spatula, strainer, bowl, 1L container, tape.
3.Each student must wear PPE when working with hot cooking 2. Beef patty ingredient list from processed product.
surfaces. 3. White towels for safety.
4. Ensure students are sauting and stirring away from their 4.
bodies. 4.
5. Beef mixture reaches 165 degrees Fahrenheit for 20 seconds.
6. Ensure students are straining beef fat carefully and into a
stainless steel bowl and not down the sink.
APPLICATION: SUMMARY QUESTIONS:

1. Groups to prepare their mise en place for the beef 1.Was it hard to assemble the grinder attachment?
patty filling. 2. Who enjoyed making their own hamburgers?
2. Groups to clean their stations before starting to 3.Why did we weight the hamburgers?
cooking filling. 4.) Is safety important when grinding meat?
3. Students to alternate mixing and stirring patty filling.
4. Groups to cool mixture down and store in a 1L
container.
5. Label and date with tape.
6. Store in appropriate area for cooked beef in
refrigerator
7. Groups to complete assigned cleaning tasks. ASSIGNMENT: Find a frozen or processed beef patty
product from the grocery store or home. Take a picture or
bring in the ingredients label to compare from our lesson.