Flow of Food

Course Name

Grade Level

Subject Represented (highlight)

Cuisine Chef

10-12

Writing

GOALS

• The student will understand the flow of food from farm to fork.

OBJECTIVES:

• The student will outline the flow of food.
• The student will apply the flow of food principles to a lab recipe.
• The student will identify proper cooling methods that are consistent with the Illinois Food Code.
• The students will outline the proper means of purchasing, receiving, and storing canned, fresh, and frozen foods.
• The students will list proper thawing methods that are consistent with the Illinois Food Code.
• The student will outline the proper cooking, reheating,  and holding temperatures for various foods that are consistent with the Illinois Food Code.
• The student will describe proper serving techniques for buffets that are consistent with the Illinois Food Code.

PRIORITY STANDARDS:

8.2.6  Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.

8.2.7  Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups.

8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.

8.6.1 Apply principles of purchasing, receiving,  and storing in food service operations.

TIME FRAME

• This lesson will take approximately two  48 minute class periods.

MATERIALS (Broken Down By Pathway):

• Video
• Assignment
• Chicken Tortilla Soup Recipe
• Computer access
• Internet access

PROCEDURE:

1. Watch the video as a class and discuss all the critical control points in food production from farm to fork.
2. Distribute the assignment and discuss.
3. Students should use the the Chicken Tortilla Soup recipe to create their flow of food chart.
4. Students should answer additional questions, using provided links or internet search.

:ASSESSMENT:

Students are assessed on completion.

Discuss the chart as a class, further explaining each critical control point as it relates to the soup.