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7th Grade Food Lab Skills

This lesson plan aims to teach students to identify the proper kitchen equipment needed for different recipes. Students will work in groups to evaluate recipes and lists the required tools, then collect the needed equipment from their designated kitchen lab. The teacher will demonstrate the process for the first recipe. Students will work collaboratively to analyze the recipes, identify the required equipment, retrieve the tools from the lab, and ensure they have everything needed. Their worksheets listing the equipment will be turned in as a group and graded individually to assess students' understanding, knowledge, collaboration skills, and thoroughness in identifying the proper tools for each recipe.

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55 views2 pages

7th Grade Food Lab Skills

This lesson plan aims to teach students to identify the proper kitchen equipment needed for different recipes. Students will work in groups to evaluate recipes and lists the required tools, then collect the needed equipment from their designated kitchen lab. The teacher will demonstrate the process for the first recipe. Students will work collaboratively to analyze the recipes, identify the required equipment, retrieve the tools from the lab, and ensure they have everything needed. Their worksheets listing the equipment will be turned in as a group and graded individually to assess students' understanding, knowledge, collaboration skills, and thoroughness in identifying the proper tools for each recipe.

Uploaded by

api-283247883
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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HALF HOLLOW HILLS CENTRAL SCHOOL DISTRICT

LESSON PLAN FORMAT


NAME_MRS. BEATRICE D. REISER

DATE NOVEMBER 29, 2011 - SEVENTH GRADE

PERIOD / SUBJECT: FIFTH / HOME AND CAREER SKILLS FAMILY AND CONSUMER SCIENCES DEPT.
LESSON / UNIT FOOD LAB EQUIPMENT AND TOOLS / NUTRITION AND WELLNESS

DESIRED RESULTS
What are the goals for the lesson?
What do you want students to
know, understand and be able to
do? How does this lesson fit with a
larger unit?

LEARNING PLAN
How do you plan to engage
students in the content? What will
you do? What will the students do?

ASSIGNED EVIDENCE
How do you plan to assess student
achievement of the goals? What
procedures will you use? (Attach
any tests or performance tasks,
with rubrics or scoring guides.)
How do you plan to use the results
of the assessment?

The goal of this lesson is to have students work cooperatively and determine
the proper equipment and tools required to prepare a recipe. Each team will
be assigned a different recipe. The students will prepare all of these recipes
during this second quarter. Student knowledge will increase by working
collaboratively. They will increase their understanding to which pieces of
equipment to use and learn what it is used for. Students will be able to chose
specific tools for specific uses and find them within their designated food labs.
This assignment will help the students in future lessons by allowing them to
determine what equipment to use. When doing food preparation in future
lessons students will work faster because they will know where to find the
tools they need to measure, combine, and bake, products while working
safely together in a timely manner.

Students will enter the food lab room, read the Do Now, place books on side
counter, take out folders, take pen out, take 1 handout from bin, and wash
their hands, all while hearing a song. When each student completes this they
will sit at their assigned food lab tables with their group.
I will have handouts in bin, will have Do Now on the board, and will have a
song playing as they enter the room.
I have already set up the 4 food labs with equipment required for each recipe.
I have created recipe worksheets for each recipe for 4 to 5 students per food
lab. The number of required pieces of equipment is on the lab sheets.
I will demonstrate the first recipe worksheet and show which equipment is
needed. The entire class will critique me.
Working collaboratively within the food lab groups, students will read and
evaluate the recipe. They will list on their recipe worksheets: what tools are
needed, including specific sizes required for that recipe. They will take their
list, proceed to their food lab, and take the equipment out.
The whole class will decide: if the proper equipment is out, could other tools
be used instead, are they missing any tools, and write down required
equipment per recipe.

The worksheet will be turned in as a group and graded individually. I will


check for understanding, knowledge, group collaboration, and thoroughness.
I will accept substitute pieces of equipment if it can be used in the preparation
of the food that will be prepared in the near future. Students will judge their
peer lab groups outcomes. This will be considered as well in the assessment
process/

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