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    Lesson Plan Subject: Curing, Sausage Making, and Smoking Time: Topics

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    LemonMuli
    This lesson plan covers curing, sausage making, and smoking methods. It will teach students about ingredients and equipment used in curing meats, fish, and shellfish through lectures, demonstrations, and hands-on practicums. Students will learn about curing techniques like brining, how to make sausage using casings, and both hot and cold smoking methods. The objectives are for students to understand the curing process and be able to cure and smoke various foods themselves, including shellfish, fish, lox, and sausage. Students will be evaluated through written tests and evaluation of dishes they prepare applying the techniques.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lesson Plan Subject: Curing, Sausage Making, and Smoking Time: Topics

    Uploaded by

    LemonMuli
    44 views2 pages
    This lesson plan covers curing, sausage making, and smoking methods. It will teach students about ingredients and equipment used in curing meats, fish, and shellfish through lectures, demonstrations, and hands-on practicums. Students will learn about curing techniques like brining, how to make sausage using casings, and both hot and cold smoking methods. The objectives are for students to understand the curing process and be able to cure and smoke various foods themselves, including shellfish, fish, lox, and sausage. Students will be evaluated through written tests and evaluation of dishes they prepare applying the techniques.

    Original Description:

    chapter 13

    Original Title

    Chapter 13

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    © © All Rights Reserved

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    This lesson plan covers curing, sausage making, and smoking methods. It will teach students about ingredients and equipment used in curing meats, fish, and shellfish through lectures, demonstrations, and hands-on practicums. Students will learn about curing techniques like brining, how to make sausage using casings, and both hot and cold smoking methods. The objectives are for students to understand the curing process and be able to cure and smoke various foods themselves, including shellfish, fish, lox, and sausage. Students will be evaluated through written tests and evaluation of dishes they prepare applying the techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    44 views2 pages

    Lesson Plan Subject: Curing, Sausage Making, and Smoking Time: Topics

    Uploaded by

    LemonMuli
    This lesson plan covers curing, sausage making, and smoking methods. It will teach students about ingredients and equipment used in curing meats, fish, and shellfish through lectures, demonstrations, and hands-on practicums. Students will learn about curing techniques like brining, how to make sausage using casings, and both hot and cold smoking methods. The objectives are for students to understand the curing process and be able to cure and smoke various foods themselves, including shellfish, fish, lox, and sausage. Students will be evaluated through written tests and evaluation of dishes they prepare applying the techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Chapter 13

    Lesson Plan
    SUBJECT:

    Curing, Sausage Making, and Smoking

    TOPICS:

    Origin of Meat Curing, Sausage Making, and Smoking


    Methods for Curing
    Selecting Ingredients
    Brining
    Fish and Shellfish
    Meats, Poultry and Game
    Classification of Sausage
    Equipment and Utensils for Sausage Making and Smoking
    Casings
    Grinding
    Smoking Methods
    Barbecue

    TIME:

    OBJECTIVES: Upon completion of this segment the student will be able to do the following:
    1.

    Identify ingredients used to cure food.

    2.

    Explain the difference between wet and dry cure.

    3.

    Explain the use of brine.

    4.

    Demonstrate use of casings for sausage making.

    5.

    Explain how to smoke food.

    6.

    Explain the difference between hot and cold smoking.

    7.

    Make sausage.

    8.

    Make a shellfish cure.

    9.

    Cure fish.

    10.

    Make Lox.

    11.

    Make bacon.

    12.

    Differentiate between the types of international barbecue techniques.

    13.

    Explain how to barbecue food.

    PROCEDURES:
    1.

    Lecture: discuss the origin of food curing methods.

    2.

    Display ingredients used for curing, and brining.

    3.

    Display equipment and utensils used in sausage making. Demonstrate how equipment is used.

    4.

    Visit local meat market/butcher to view sausage making.

    5.

    Add definitions for Key Terms to notebook; discuss definitions.

    MATERIALS:
    Resource Books:
    1.
    2.
    Handouts:
    1.
    2.
    Audio-Visuals:
    1.
    2.
    Demonstrations:
    1.

    How to cure shellfish.

    2.

    How to cure fish.

    3.

    How to make lox.

    4.

    How to grind, season, and stuff sausage.

    Student Practicum:
    1.

    Prepare a cured shellfish item.

    2.

    Prepare a cured fish item.

    3.

    Make lox.

    4.

    Prepare sausage.

    5.

    Make bacon.

    EVALUATION:
    1.

    Paper/pencil test using test items from the test bank.

    2.

    Use Laboratory Evaluation Score Sheet to grade student preparations in the kitchen.

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