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Soups, Salads, Casseroles and Meats Lecture

Main Core Tie

Food And Nutrition 2
Strand 7 Standard 3

Additional Core Ties

Food And Nutrition 2
Strand 7 Standard 4

Food And Nutrition 2
Strand 7 Standard 2

Time Frame

1 class periods of 70 minutes each

Group Size

Individual

Life Skills

Thinking & Reasoning

Authors

Vikki Masters

Summary

Students will be introduced to soups, salads, casseroles and meats.


Materials

  • Bell Ringer Card for each student
  • Soups, Salads, Casseroles and Meats PowerPoint Presentation
  • Soups, Salads, Casseroles and Meats Study Guide


Intended Learning Outcomes

Students will identify:

  1. The two basic types of soup
  2. How soups may be served as different parts of a meal
  3. Proper storage of soups
  4. The five Mother sauces used in standard home and restaurant cooking.


Instructional Procedures

Teacher and student step-by-step instructions are found below in the "Soups, Salads, Casseroles and Meats Lecture Lesson Plan" attachment.


Assessment Plan

Have the students actively take note on their study guides throughout the lecture. The students will keep their completed study guides to review and prepare for the unit test. Answer any questions they may have to help them better understand the information presented. There will be one homework for this lesson.


Bibliography

Foods and Nutrition II Curriculum Guide from the Utah State Office of Education


Created: 07/20/2012
Updated: 02/05/2018
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