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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition II
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Lesson Plans  
 
Standard 4
Students will demonstrate food preparation and nutrition of casseroles.
Objective 2
Define casseroles and the qualities/nutrients of casseroles: easy, time saver, complete meal in a dish, economical, large variety can be made ahead and stored in refrigerator/freezer, require little supervision during baking; served in same dish baked in; leftovers easy to use.
 
USOE-Approved Lesson Plans   USOE-Approved Lesson Plans
  • Casseroles and Mother Sauces Foods II
    Casseroles are an easy and economical main dish, with good nutritional value. Both the Bechamel and Tomato sauce from the Mother Sauces can be used as binders in a casserole. Casseroles will be discussed, Mother Sauces will be reviewed and two labs will be presented.
  • Soups, Salads, Casseroles and Meats Lecture
    Students will be introduced to soups, salads, casseroles and meats.

 

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For more information about this core curriculum, contact the USOE Specialist, PEARL HART or visit the CTE/Family & Consumer Sciences Education Home Page. For general questions about Utah's Core Curriculum, contact the USOE Curriculum Director, MARY SHUMWAY . UEN Contact Info: 801-581-2999 | 800-866-5852 | Contact Us