Family & Consumer Science Teaching Strategies: Describe how/what you want students to do (Activities) Grade: 5 Unit: Food Preparation Time: 6 hrs (8 class) Day 1 – Introduction to Food Preparatiom Unit. Type of lesson: _x_Acquisition x Refining /Extending __Mastery/Application Teacher Demonstration “Breakfast Cookies”. E.Q.How do we prepare food items safely in the kitchen? Day 2 – Worksheets on accurate measurements with measuring utensils present. A. Content of Lesson: “Hands-on Test” of dry ingredients for snickerdoodle cookies. The fifth grade student is at an age where they can assume some responsibility Day 3 –“Kitchen Safety” video and safety worksheet. of preparing food items in the kitchen. This unit strives to equip them with the Day 4 – Prepare Snickerdoodle cookies. safety skills and measuring techniques to be successful in basic food preparation. Day 5 – Kitchen utensil identification in the foods lab and on worksheet. B. Key Concepts: Day 6 – Prepare Nachos using stovetop, oven, and cutting board and knives. Eat. 1. L.E.Q. Why do we wash our hands before preparing food? Day 7 – View “Fast Foods” video and discuss Nutritious snacks. 2. L.E.Q. What are some safety rules when working with food? Day 8 – Prepare, clean-up and eat nutritious snacks using best manners. 3. L.E.Q. Why must one read the recipe and measure accurately? _x_ Direct instruction _x_ Numbered pairs _x_Think-Pair-Share ___ Guided practice 4. L E.Q. How does one plan before preparing a recipe? ___Graphic organizer _x_ Independent Practice ___Laboratory Activity _x_ Group Discussion C. Key Vocabulary: Previewing _x _Media display x Teacher Demonstration _x_ Lecture _x_ Review _x__Hands on testing 1. accurate 5. measurements 9. safety 2. hands-on test 6. preparation 10. Snickerdoodle Summarizing Strategies: Can students answer the Essential Question? Closure. 3. leavening agent 7. nutritious 11. utensils Wrap up lesson and review important concepts covered. 4. manners 8. recipe Reask the essential questions. Goal(s) of Lesson: What students are to achieve as a result of this lesson…the end product: ___KWL _x_ Ticket Out the Door ___3-2-1 _x__Hands-on tests The student will: ___Journaling ___Draw Picture _x _Physically Demonstrate A. Read and follow a recipe using accurate measurements. _x_ Reflection Questions ___Inner/Outer Circles __x_ The Important Thing B. Identify safety rules and hazards in the kitchen. C. Recognize the importance of preparing nutritious snacks and meals. Accommodations: List ways to Differentiate instructions Objectives: Observable student performance Internet research assignment is differentiated. 1.Students will: Answers are given during class discussion. A. Demonstrate how to organize and work cooperatively in the foods lab. Extra help available during ARP and Flex Time. B. Practice safety procedures in the kitchen. C. Identify and explain uses of common kitchen utensils and appliances. Assessment: Check for Understanding D. Interpret and successfully prepare simple recipes. Collect packets and grade with rubric. E. Demonstrate how to properly measure ingredients. Successful participation in the foods lab. _x_ Authentic Performance __ Knowledge – recall learned information 2.Grading rubric reviewed: Students understand what is expected of them _x_ Class Participation _ x Comprehension – paraphrases, restates in own words, summarize (grading rubric reviewed on front of student unit cover page) _x_ Class work __x_ Application – can transfer information, predicts, projects Activating Strategies: Introduction or “Hook” that links to prior Knowledge _x_ Project _x _Analysis – breaks information into parts, distinguishes ___Laboratory _x_ Synthesis – applies prior knowledge to new or original product Survey the class to find if they have prepared a recipe or meal at home. _x_ Summarizing Activity _x _Evaluation – appraises, compares/contrasts, justifies Prepare a recipe for teacher demonstration and have it visible during instruction. _x_ Teacher Observation __ Other Conduct hands-on tests to verify student learning. ___Homework Standards and/or Academic Anchors: _x Hands-on Quiz/Test FCS Standards: RWSL Standards: Math Standards: 11.2.4 C, F 1.1.8.B,G 2.5..8.A Materials/Equipment Needed: 11.2.6 B, C, D Student Food Preparation Unit Packet 11.2.9 D 11.3.3 B, F TV/ VCR and “Kitchen Safety” and “Fast Foods” video 11.3.6 B, F, G Sample measuring tools at each table for student use. 11.3.9 F Foods Labs Recipes and food to prepare.