Food And Nutrition
Lesson Plans

Strand 2

Students will apply the skills of kitchen equipment and management. (Suggested 5 days)

Standard 2

Identify abbreviations and food measurement terminology, and demonstrate proper measuring techniques.

• 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.
• Convenience Vs Scratch (Time/Cost/Taste)
  Compare products (convenience vs. scratch) for prep time/cost/ taste
• 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.
• Foods I Pretest
  At the start of the semester provide the students with a pretest to see what they know or don't know in the area of foods. Go over how to use and care for the range and refrigerator as a home assignment.
• 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.
• 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
• Measuring Techniques - Level I
  Recipe use, components, and measuring techniques.
• Recipe Conversions-Enrichment Worksheet
  Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.
• Recipe Race Review Game-Enrichment Activity
  Students will be able to double a recipe. Students will be able to half a recipe.
• Substitution Lab
  Each unit in the class is assigned to cook brownies making a substitution with one or more of the ingredients as identified. Each unit will then compare their results.

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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 - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Board of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.