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CTE/Agricultural, Food & Natural Resources Curriculum Food And Nutrition
Lesson Plans

Strand 3

Students will identify the sources and functions of carbohydrates and apply appropriate food preparation techniques. (Suggested 7 days )

Standard 3

Apply food selection and preparation guidelines related to quick breads, grains and pasta.
  • Cereal Grains
    Students will learn the basics about cereal grains. They will learn the main seven types of grains, the nutritional value found in cereal, and they will cook with a grain. They will also be able to taste cereal and compare cereal with and without sugar being added.
  • Eggs, Baked Eggs Lab, Day 2
    A comprehensive six day unit on the study of eggs, their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.
  • Grains and Rice Lab
    To identify the principle grains and the proper cooking technique for rice, grains and pasta.
  • Quick Breads - Biscuit Method Demo
    Introduce carbohydrates. An example of a carbohydrate comes from Quick Breads. Understanding the biscuit method will help you to prepare quick breads using this method.
  • Quick Breads, Biscuit Method Lab
    Understanding and following the steps to the biscuit method will help you to read, follow the directions and prepare similar quick breads.
  • Quick Breads, Muffin Method Demo
    Understanding the Muffin Method will help you to prepare many different Quick Breads using this method.
  • Quick Breads, Muffin Method Lab
    Understanding the muffin method will help you to prepare quick breads using this method.
  • Quick Breads, Pancake/Waffle Lab and Quick Breads Test
    A lab preparing pancakes or waffles is another example of a quick bread. Testing knowledge on Quick Breads which are high in carbohydrates and fall in the Bread, Cereal, Grain Food Group on the Food Guide Pyramid.
  • Quick Breads- 9th grade
    Quick breads are fun, nutritious, and quick and easy to make.
  • Quick Breads: A Practical Application
    The ingredients, methods and processes that produce quality products from stir-and-pour batters.

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 - 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.