Understanding by Design

Restaurant & Commercial Food Production Level I

Meat Shrinkage Lab

Desired Results
Established Goals:
Career Technical Education-Hospitality, Tourism, and Recreation
Knowledge and Performance Anchor Standards
5.0 Problem Solving and Critical Thinking
5.1 Students will identify and ask significant questions that clarify various points of view to solve problems.
5.5 Students will solve predictable and unpredictable work-related problems using various types of reasoning (inductive, deductive) as appropriate.
5.3 Use systems thinking to analyze how various components interact with each other produce outcomes in a complex work environment.
5.4 Interpret information and draw conclusions, based on the best analysis, to make informed decisions.
9.0 Leadership and Teamwork
9.7 Students will participate in interactive teamwork to solve real Hospitality, Tourism, and Recreation sector issues and problems.
Food Service and Hospitality Pathway Standards
HTR-B3.0 Students will demonstrate the basic principle of sanitation and safe food handling.
HTR-B5.0 Students will demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tolls and supplies.
HTR-B6.0 Students will illustrate and apply the basics of food preparation and safety and sanitation in professional and institutional kitchens.
HTR-B11.0 Students will demonstrate an understanding of the basic process of costing and food cost analysis in food and beverage production and service.
Mathematics
Algebra-A.CED
Creating Equations
1.  Students will create equations and inequalities in one variable, including ones with absolute value and use them to solve problems in and out of context, including equations arising from linear function.
Algebra-S.SEE
Seeing Structure in Expression
1.  Students will interpret expressions that represent a quantity in terms of its context.
Algebra-HAS.CED A2
Students will create equations in two or more variables to represent relationships between quantities; graph equations on coordinate axes with labels and scales.
Standards of Mathematical Practice
MP1- Students will make sense of problems and persevere in solving problems.
MP2-Students will reason abstractly and quantitatively.
MP3-Students will construct viable arguments and critiques the reasoning of others
MP4-Students will model with mathematics
MP7-Students will look for and make use of structure?
Students will be able to prepare a variety of meat products using a various cookery techniques while maintaining the nutritional value and quality of the prepared product. Students will also collect data, and create models of the data to understand and solve work-related problems.
Understandings:
Meat is one of the most expensive items on a restaurants menu. Shrinkage occurs when meat protein is heated. Using the correct cookery method for the particular cut of meat will result in a quality product that maintains the most nutrients. / Essential Questions:
·  What is the composition of meat?
·  What is the purpose of grinding meat?
·  What happens to meat when heat is applied?
·  How is ground meat doneness determined?
·  What correlations can be made with shrinkage and the percentage of lean to fat in ground beef?
Students will know…
·  The composition of meat
·  Why beef is ground
·  What happens when heat is applied to meat protein
·  How to determine the doneness of meat
·  The correlation between shrinkage and the percentage of lean to fat in ground beef
·  How to calculate the cost per serving / Students will be able to…
·  Correctly use a digital scale
·  Correctly measure with a ruler
·  Practice grilling
·  Calculate the percentage of shrinkage after cooking
·  Graph data to solve a problem
·  Write a formula to calculate the required quantity need to purchase
·  Calculate the cost per serving
Assessment Evidence
Performance Tasks:
·  Weighing product and recording data
·  Measuring product and recording data
·  Grilling ground beef
·  Graphing shrinkage to lean from data collected
·  Solving work-based problems
·  Calculating food cost / Other Evidence:
·  Working in teams to solve problems
·  Problem solving and critical thinking
Learning Plan
Learning Activities:
1.  Introduce Lesson Objectives.
2.  Students will review the Lab Procedure and Performance Review.
3.  Students will clarify any confusing directions or procedures.
4.  Students will proceed to the Commercial Kitchen Lab to conduct the Meat Shrinkage Lab.
5.  Students will clean, sanitize and set-up their work station.
6.  Students will collect product from the supply table.
7.  Students will weigh and measure product and record on their data table.
8.  Students will grill their product.
9.  Students will re-weigh and re-measure their product and record on the data table.
10.  Students will calculate the percentage of shrinkage by weight and by diameter.
11.  Students will graph the percentage of shrinking to lean for weight and diameter.
12.  Students will determine the correlation between the percentage of lean to the percentage of shrinkage by weight and by diameter.
13.  Students will write a formula to solve a work-related industry problem.
14.  Students will calculate the cost per serving for each beef patty.
15.  Students will determine which beef patty will garner the highest profit.
16.  Students will clean lab and sanitize station.