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Stock Based Soup Lab

Life Skills:

  • Thinking & Reasoning
  • Communication

Time Frame:
1 class period that runs 70 minutes.

Group Size:
Small Groups


 

Summary:
The students will learn how to make a stock based soup.

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

Identify and prepare the two basic types of soup

Materials:

  • Bell Ringer Cards for each student
  • Food needed for lab (see lesson plan for details)
  • Chicken Noodle Soup Recipe
  • Lab Sheets

Intended Learning Outcomes:
Students will apply and prepare a liquid from cooking meat, poultry, fish and vegetables using a mirepoix.

Instructional Procedures:
Teacher and student step-by-step instructions are found below in the "Stock Based Soup Lab Lesson Plan" attachment.

Attachments

Assessment Plan:
As 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.

Author:
Vikki Masters

Created Date :
Jul 24 2012 16:44 PM

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