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Soups, Salads, Casseroles and Meats Lecture

Life Skills:

  • Thinking & Reasoning

Curriculum Tie:

Time Frame:
1 class period that runs 70 minutes.

Group Size:
Individual


 

Summary:
Students will be introduced to soups, salads, casseroles and meats.

Main Curriculum Tie:
Food And Nutrition II
Strand 7 Standard 3

Identify and prepare the two basic types of soup

Materials:

  • Bell Ringer Card for each student
  • Soups, Salads, Casseroles and Meats PowerPoint Presentation
  • Soups, Salads, Casseroles and Meats Study Guide

Intended Learning Outcomes:

Students will identify:

  1. The two basic types of soup
  2. How soups may be served as different parts of a meal
  3. Proper storage of soups
  4. The five Mother sauces used in standard home and restaurant cooking.

Instructional Procedures:
Teacher and student step-by-step instructions are found below in the "Soups, Salads, Casseroles and Meats Lecture Lesson Plan" attachment.

Attachments

Assessment Plan:
Have the students actively take note on their study guides throughout the lecture. The students will keep their completed study guides to review and prepare for the unit test. Answer any questions they may have to help them better understand the information presented. There will be one homework for this lesson.

Bibliography:
Foods and Nutrition II Curriculum Guide from the Utah State Office of Education

Author:
Vikki Masters

Created Date :
Jul 20 2012 13:26 PM

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