Dietetics and Nutrition 1
Strand 1 Standard 2
Students will demonstrate comprehension of equivalents, measuring equipment, and proper techniques for accurate measuring and be able to apply them to various recipe situations.
Liquid and dry measuring cups, spoons, scales, flour, powdered sugar, ingredients for pancakes
Students will demonstrate comprehension of equivalents, measuring equipment, and proper techniques for accurate measuring and be able to apply them to various recipe situations.
See attached lesson plan and worksheets