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CTE/Agricultural, Food & Natural Resources Curriculum Dietetics and Nutrition 1
Lesson Plans

Standard 4

Distinguish types of pies (pie shell, single, double).
  • Pastries Foods II
    Students will explore the basics of pastry dough production and complete a pastry listening guide with accompanying power point. Two labs are included.
  • Pies: A Practical Application
    Pastry making, which utilizes scientific principles, can add variety to meals and provide fat, which is one of the nutrients humans get from digesting food.


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

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