Food And Nutrition I
Strand 5 Standard 4
1 class periods of 90 minutes each
A vegetable lab using common preparation methods for vegetables: au gratin, minimum water method, broiled, panfry, frozen, and stuffed--to be shared and evaluated with the class.
Ingredients needed for the entire lab to prepare all of the given recipes:
(Amounts may vary depending on the size of class)
The teacher needs to have a good understanding about vegetables, how to select and care for them and the preparation guidelines to preserve the nutrients, color, flavor and texture.
The student needs to know the importance of vegetables in the diet and how to select and prepare them to preserve the nutrients, color, flavor and texture.
The student will evaluate and prepare vegetables using a different method of cooking to preserve the nutrients, color, flavor and texture.
Collect the Vegetable Experiment Lab evaluation and questions from the previous class.
Lab experiment evaluation: Take a few minutes to read aloud and go over the answers to the questions from the vegetable experiment. Talk about the experiment.
Vegetable Lab: The ingredients needed to prepare the lab should be organized, measured and cut and placed together for each individual recipe on the supply table. Hand out the vegetable lab recipes.
Read and explain the different methods and identify the different vegetables being used for the lab. Assign each unit one or two recipes to prepare.
Identify the time all vegetables need to be prepared and ready to serve buffet style for the class. They will need to plan their time accordingly to be done on time. Allow enough time for the students to prepare, eat and evaluate all of the vegetables and clean-up before the end of class.
I like to prepare an artichoke in the microwave or pressure cooker for the students to try served with melted butter or mayonnaise with the other vegetables.
Optional activities: Prepare a relish plate with dip with different vegetables for the students to munch on during the lab.
During the evaluation, I encourage all the students to try all of the vegetables.