Dietetics and Nutrition 1
Strand 7 Standard 3
1 class periods of 70 minutes each
Small Groups
The students will learn how to make a cream based soup.
Teacher and student step-by-step instructions are found below in the "Cream Based Soup Lab Lesson Plan" attachment.
As the students are cooking, assess their cooking skills with measuring, safety, following directions and working well together as a group. Fill out the lab sheet and give each kitchen a grade for the experience.