Informative Speech Outline
Outline
In the extemporaneous method of speaking, an outline is created to make sure all material is clearly developed and well-organized. For practicing and delivering the speech, the speaker does not use the outline, but instead uses brief notes that are based on the outline. Food Poisoning
Charmae Theisz
General Purpose:
To inform
Specific Purpose:
To inform my audience how to minimize the risk of food poisoning
Central Idea:
You can minimize food poisoning in your home by practicing cleanliness and temperature control.
INTRODUCTION
I. Attention Material
A. Here is a bowl of fresh strawberries. (Display bowl.)
1. Suppose you take these out of your refrigerator, not knowing that they are loaded with …show more content…
Just looking at food color is too risky. (Dr. Robyn Gershon of the Johns Hopkins University School of Hygiene and Public Health)
2. Red meat should be heated to 160 degrees.
3. Poultry should be heated to 180 degrees.
4. If you need a reason to use a food thermometer, consider that up to 20 percent of supermarket poultry, beef and pork may contain salmonella. (U.S. Department of Agriculture)
a. Salmonella, a horrible kind of bacteria, can make you very sick or even kill you.
b. High heat can destroy salmonella. (Transition: Let’s go over our key information one more time.)
CONCLUSION
I. Summary
A. Food poisoning can be minimized if you control cleanliness and temperature.
B. Wash your hands before handling food, and always wash fruits and vegetables.
C. Control the temperature by getting your food from the grocery store into your refrigerator promptly and by using a food thermometer to destroy harmful bacteria. II. Clincher
A. Here are my strawberries again. (Display bowl.)
B. If you control cleanliness and temperature, you have a good chance of eating strawberries without being poisoned. BIBLIOGRAPHY
DeWaal, Caroline Smith, director of food safety, Center for Science in the Public Interest. E-mail interview. 24 Apr.
In the extemporaneous method of speaking, an outline is created to make sure all material is clearly developed and well-organized. For practicing and delivering the speech, the speaker does not use the outline, but instead uses brief notes that are based on the outline. Food Poisoning
Charmae Theisz
General Purpose:
To inform
Specific Purpose:
To inform my audience how to minimize the risk of food poisoning
Central Idea:
You can minimize food poisoning in your home by practicing cleanliness and temperature control.
INTRODUCTION
I. Attention Material
A. Here is a bowl of fresh strawberries. (Display bowl.)
1. Suppose you take these out of your refrigerator, not knowing that they are loaded with …show more content…
Just looking at food color is too risky. (Dr. Robyn Gershon of the Johns Hopkins University School of Hygiene and Public Health)
2. Red meat should be heated to 160 degrees.
3. Poultry should be heated to 180 degrees.
4. If you need a reason to use a food thermometer, consider that up to 20 percent of supermarket poultry, beef and pork may contain salmonella. (U.S. Department of Agriculture)
a. Salmonella, a horrible kind of bacteria, can make you very sick or even kill you.
b. High heat can destroy salmonella. (Transition: Let’s go over our key information one more time.)
CONCLUSION
I. Summary
A. Food poisoning can be minimized if you control cleanliness and temperature.
B. Wash your hands before handling food, and always wash fruits and vegetables.
C. Control the temperature by getting your food from the grocery store into your refrigerator promptly and by using a food thermometer to destroy harmful bacteria. II. Clincher
A. Here are my strawberries again. (Display bowl.)
B. If you control cleanliness and temperature, you have a good chance of eating strawberries without being poisoned. BIBLIOGRAPHY
DeWaal, Caroline Smith, director of food safety, Center for Science in the Public Interest. E-mail interview. 24 Apr.