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CTE/Family & Consumer Sciences Education Curriculum
Food And Nutrition II
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Lesson Plans  
Strand 4
Explore preparation principles of yeast breads (STEM - Science)
  • Double-Crusted Pie Lab
    A lab experience with students preparing their own double-crusted pies individually with their own fruit that they have brought from home thickening it with tapioca, flour or cornstarch, assembling it by applying the techniques of pie making to take home to share with their family.
  • Double-Crusted Pie Lecture and Demonstration
    A Lecture and Demonstration identifying the techniques and skills in the preparation of two double-crusted pies using fresh, canned or frozen fruit to thicken with either flour, cornstarch or tapioca.
  • Pie - Lemon Meringue or Cream Pie Lab
    A lab experience preparing a pie shell and either a lemon meringue pie or a cream pie as a unit.
  • Pie Crust Experiment
    This experiment can be used as a pre-assessment to see what experience and knowledge the students have in preparing pies. It can also be used as an introduction to pies.
  • Pie Shell - Lemon Meringue or Cream Pie Shell Demo
    An introduction and demonstration in preparing pie shells in preparing a lemon meringue or cream pie.
  • Pie Test
    Testing the student's knowledge on preparing pies using the techniques and skills learned from class lectures, labs and demonstrations. They will Identify the differences and characteristics between a pie shell, a single-crusted pie and a doublerusted pie and know the main ingredients and their functions in pastry.
  • Yeast Bread: Final Evaluation Project
    Bread is a staple food item in most countries in the world.

UEN logo - 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 .  
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