Topic:Chapter 19 Kitchen Equipment
Curriculum standard(s):
c. Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
Essential Question(s): What are some effective ways to choose and use kitchen equipment?
What makes a "well-equipped kitchen"?
Opening: Kitchen Equipment
Work Sessions: Unpack the standard
1. Whole group will check and discuss ALL Chapter kitchen equipment assignments.
-Kitchen Equipment Crossword
2. Teacher will show Kitchen Equipment PowerPoint. Have students take the Kitchen Tools PowerPoint Quiz. [10 questions]
3. Students will watch DVD: How to measure and complete handout with the video.
Complete the rest of the packet.
11-3-15
Topic:Chapter 19 Kitchen Equipment
Curriculum standard(s):
c. Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
Essential Question(s): What are some effective ways to choose and use kitchen equipment?
What makes a "well-equipped kitchen"?
Opening:Recipe- 3-2-1 Kitchen Equipment
Work Sessions: Test-Kitchen Equipment
Recipe- Students will read the prompt and answer the student activity.
- Reading Recipe handouts
11-4-15
Topic:Chapter 7 Nutrients: From Food to You
Curriculum standard(s):
HUM-FNW-4
Evaluate nutritional information in relation to wellness for individuals and families.
Essential Question(s):What is Nutrition?
Opening: Bellwork: 3 questions about nutrition and nutrients
Work Sessions:
. Students will unpack different parts of the new standard, teacher will discuss new EQ, introduce the new chapter, student volunteers will read key concepts, main idea and vocabulary(content & academic).
2. Students will complete” Nutrient” graphic organizer to list the six categories of nutrients.
3. Students will complete: WB pg. 51-Content and Academic Vocabulary (ELA): students will predict what the word means in the first column and write the text’s definition in the second column.
4.Introduce the lesson by showing students the Essential Nutrients PowerPoint. This will cover the following 6 major classes of essential nutrients:
• Water -The most essential nutrient for all body functions
• Carbohydrates - energy foods
• Fats - concentrated energy foods
• Proteins - body builder foods
• Vitamins – body regulators
• Minerals –body regulators
5. Have students complete the Foods with Essential Nutrients Worksheet.
11-5-15
Curriculum standard(s):HUM-FNW-4 Evaluate nutritional information in relation to wellness for individuals and families
Essential Question(s):What food sources contain each nutrient?
Opening: What are the five steps to a proper handwashing.
Work Sessions: Dishwashing Lesson
Plan for breakfast food lab:
-groups
-planning sheet
-recipes
11-6-15
Curriculum standard(s): HUM-FNW-4 Evaluate nutritional information in relation to wellness for individuals and families.
Essential Question(s):What food sources contain each nutrient?
Opening:Students get apron, wash hands.
Work Sessions:
Breakfast Lab
-French Toast
Bacon (Pork or Turkey)
Eggs
Student will supply own drink
Students not working in the food lab: Work on Chapter 7 assignments.
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