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Recipe use, components, and measuring techniques.
If students can utilize all the components necessary to carrying out a recipe, they will be successful in preparing food using recipes.
|T and Tbsp. = tablespoon||min = minute||doz = dozen|
|qt = quart||gal = gallon
|oz = ounce||lb = pound||c = cup|
|pt = pint||hr = hour|
NOTE TO TEACHER: This activity could be done as a demonstration rather than have every unit prepare a recipe. This would save on the budget. Evaluation sheet could be discussed orally.
As a pre-test have students do a lab without any instruction or help. Give them any recipe (elephant ears, cinnamon rolls, etc.) and instruct them to prepare it. Do not answer questions - tell students it is a test - and observe how they work. Results should tell you what they know and do not know about using recipes.
The next day demonstrate the same recipe step-by-step. During the demo discuss what they did right and what they did wrong and the need for leaning about recipes.
SUPPLIES FOR DEMONSTRATION:
- 2 liquid measuring cups
- set of dry measuring spoons and cups
- straight spatula
- cookie sheet
- ingredients for recipe
The teacher could ask for the worksheets to be turned in upon receipt of a cookie.
Evaluation of measuring skills and lab performance is done through observation.
The teacher states: Looking at this product I want you to go through the recipe I just gave you and correct the mistakes, if any.
The teacher asks: Could you make this recipe? What is wrong with it? Would your product turn out like this one (refer to the sample)? Is it important to know terms?
Teacher debriefs the ECLAIRS recipe with students.
ITEMS FOR DEMONSTRATION
- wire whisk
- electric beater
- cutting boards (3)
- wooden spoon
- salt & pepper
- fry pan (electric)
- tooth picks
The teacher serves the omelet using toothpicks/napkins.