Food And Nutrition
Strand 2 Standard 2
Food And Nutrition
Strand 2 Standard 3
Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.
Measuring Spoons, Dry & Liquid Measuring Cups, Pint, Quart & Gallon Jars, Kitchen Scales, Package of Butter and Various Ingredients to Measure.
Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.
See attached lesson plan and worksheets