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Abbreviations, Substitutions, Equivalents Review Lab

Curriculum Tie:

Time Frame:
1 class period that runs 90 minutes.

Group Size:
Small Groups


 

Summary:
The students will apply and demonstrate in a practical lab test what they have learned from their previous classes by reading and preparing an acceptable food product together as a unit making Chocolate Drop Cookies. They will need to know measuring, cooking terms, abbreviations, equivalents, substitutions, altering a recipe, and location of equipment in the unit.

Main Curriculum Tie:
Food And Nutrition I
Standard 1 Objective 3

Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques.

Materials:
Handouts:

How to Tackle a Recipe
Three Forms for Writing a Recipe
Practical Test Lab Assignment

Ingredients needed for each separate unit:

1/4 cup oil
1/2 cup sugar
1 egg
4 1/2 tbs. cocoa
1 1/2 tbs. fat
1 tbs. + 1 tsp. powdered milk
1 cup flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. vanilla
1/4 cup nuts (opt.)
Powdered sugar opt.
Paper plate with each unit number marked for evaluation

Attachments

Background For Teachers:
The teacher needs to know cooking terms, abbreviations, equivalents, substitutions; how to alter recipe amounts by halving, doubling or by a fourth.

Student Prior Knowledge:
The student needs to know how to read and follow a recipe. He/she must know cooking terms, abbreviations, equivalents, substitutions and how to alter recipe amounts.

Intended Learning Outcomes:
The student will identify and demonstrate the use and care of equipment by using appropriate abbreviations, cooking terms, equivalents, and measuring; and calculate recipe-size adjustments while preparing a given recipe.

Author:
DEBRA PAULL

Created Date :
Jun 15 2003 18:12 PM

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