Food And Nutrition
Lesson Plans

Strand 4

Students will identify the sources and functions of proteins and fats/lipids and apply appropriate food preparation techniques. (Suggested 7 days)

Standard 3

Identify processing and preparations methods for milk and milk products.

• 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.
• Milk and Dairy Test
  Testing the students knowledge on the study of milk and dairy products, preparation guidelines and techniques, selection and care of dairy products.
• Milk and Dairy, Day 1
  A comprehensive four-day unit on the study of milk and dairy products, preparation guidelines and techniques, selection and care of dairy products.
• Milk and Dairy, Day 2
  A comprehensive four day unit on the study of milk and dairy products, preparation guidelines and techniques, selection and care of dairy products.
• Milk and Dairy, Day 3
  A comprehensive four day unit on the study of milk and dairy products, preparation guidelines and techniques, selection and care of dairy products.

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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.

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 These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake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.