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FACS:Why do I need a recipe? (Nutri/Food)

Life Skills:

  • Communication

Time Frame:
1 class period that runs 45 minutes.

Group Size:
Small Groups


 

Summary:
Students learn from hands-on application why a recipe is important (especially when working in a lab setting together).

Main Curriculum Tie:
Career and Technical Education Introduction
Standard 6 Objective 3

Demonstrate basic skills related to nutrition, food preparation, and clothing and textiles.

Career Connections:

  • food service, anything requiring following directions

Materials:
Bread, cheese, butter, frying pan, turner, plates.

Background For Teachers:
Have lab groups prepared ahead of time.

Student Prior Knowledge:
None... it actually works best if they've never been in a kitchen before.

Intended Learning Outcomes:
Students will recognize the purpose of using recipes when cooking.

Instructional Procedures:
1. Have students go back to their kitchens. 2. Tell them they are going to be making grilled cheese sandwiches as a group. 3. Don't give them any instructions on how to make a grilled cheese sandwich. Let them try to figure it out as a group. 4. As they argue, tell them they have to work it out as a group. (Unless it gets really ugly). 5. After the lab, have them outline the problems they ran into as a group and list these on the board. 6. Discuss the purpose of a recipe with the class and give them examples of good recipes from cookbooks to look at.

Strategies For Diverse Learners:
Students can help each other while in the kitchen.

Assessment Plan:
Give the students credit for following lab rules and procedures. They should also get some credit for positively participating in their group.

Bibliography:
college friends

Author:
DESIRAE RODEN

Created Date :
Jul 28 2003 11:20 AM

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