Food And Nutrition
Lesson Plans

Strand 2

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

Standard 1

Identify various types of kitchen equipment.

• 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.
• 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.
• Microwave Cooking
  Microwaves are useful for cooking as well as reheating. Microwave cooking requires proper techniques and safety.
• Microwave Introduction
  The students will learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
• Microwave Lab
  The students will review the operation, use and care of the microwave by preparing a complete meal in the microwave.
• Microwave Oven Demonstration
  This lesson is a teacher demonstration on how to use a microwave oven.

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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.

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