Food And Nutrition II
Strand 5 Standard 1
1 class periods of 70 minutes each
Thinking & Reasoning
Students will be introduced to soups, salads, casseroles and meats.
Students will be able to identify the following:
Teacher and student step-by-step instructions are found below in the "Soups, Salads, Casseroles and Meats Lecture Lesson Plan" attachment.
Have the students actively take notes 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. here will be no homework for this lesson.
Foods and Nutrition II Curriculum Guide from the Utah State Office of Education