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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition I
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Lesson Plans  
 
Strand 2
Students will apply the skills of kitchen equipment and management.
Standard 3
Integrate mathematic concepts through equivalents, recipe adjustments and conversions. STEM (Math)
 
  • Abbreviations, Substitutions, Equivalents Review Lab
    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.
  • Abbreviations, Substitutions, Equivalents, Cooking Term
    Review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments using handouts and cookbooks as resources.
  • Doubling and Halving a Recipe
    Students will be able to double a recipe. Students will be able to half a recipe.
  • Equivalents
    Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.
  • Equivalents Bingo-Enrichment Activity
    Students will demonstrate ability to effectively recognizing equivalents when measuring dry and liquid ingredients.
  • Kitchen Introduction Unit Test
    Testing the student's knowledge on Kitchen Safety, Sanitation, Equipment, Measuring, Cooking Terms, Abbreviations, Substitutions, Equivalents, Reading and Parts of a Recipe, and the Microwave Oven.
  • Kitchen Math - Levels I & II
    The use of mathematics as an important component of nutrition management and food preparation.
  • Mathematical Accuracy in Measuring
    Students need to know and understand the principles of replication and variation (reliability and validity) in order to be successful in using and formulation recipes.
  • Measuring Lab
    The students will learn and observe by preparing a recipe using inaccurate and misunderstood measurements for measuring ingredients for a recipe how confused one can be in preparing a recipe and in the overall evaluation of the finished product. By knowing and understanding the importance of using standardized measuring cups and spoons in measuring ingredients correctly and accurately in a recipe will result in a product turning out correctly and consistently every time it is prepared.
  • Measuring Practice-Enrichment Worksheet
    Students will demonstrate ability to effectively recognizing equivalents when measuring dry and liquid ingredients.
  • Recipe Conversions-Enrichment Worksheet
    Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.

UEN logo http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .  
Email:  thalea.longhurst@schools.utah.gov
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