Title:
Where did my food come from?
Audience:
Grade 1-2
Duration:
45 minutes
Objectives:
Students will realize that all food products come from the farm.
Process Skills:Observe: students will observe how important farming is for food
Communicate: students will be able to tell how the food they ate comes from farming.
Organize: Students will understand how everything we eat comes from the soil (farming)
Standards: 4.2B Identify products derived from natural resources
4.4c know that food originates from plants and animals (farms)
4.4 Agriculture and Society
Materials: Paper and pencils for each kid
Marker Board and Markers
Anticipatory Set:
1. Teacher will be dressed like a farmer. Be prepared to answer questions as if I just left the farm.
2. Book in Library corner about fruits and vegetables
3. Plastic fruit and vegetables and pictures of meat.
Procedures:
1.Ask the children to list everything they ate yesterday.
2.List some foods on the board from the children’s list. (one from each food group and three unfamiliar foods they wouldn’t think come from a farm.
3.Follow the path of the food back to the farm.
4.Continue following the path of each food listed.
5.Show that no matter what…all food can be traced back to farming.
Closure: Challenge…homework…find a food that does not come from farming (soil). If a student can do this tomorrow, they will win a prize from the prize box.
Title: Butter, Butter, Who Got Butter? Where Does Butter Come From?
Audience: Kindergarten
Duration: 45 Minutes
Objectives: Students will know that Butter comes from heavy cream.
Process Skills: Observe: Students will observe that butter comes from heavy cream.
Communicate: Students will communicate that butter is made from heavy cream.
Organize: Students will write the three steps to make butter.
Standards: 4.2B Identify products of Plants and animals.
4.4 Ag. In the society
10.3 Safety and injury prevention.
Materials:plastic baby food containers with lids (twenty four)
Heavy cream (one quart)
Crackers (one box)
Plastic knives (twenty four)
Napkin (1 package)
Anticipatory Set:
1.Crackers and Heavy Cream
2.Books in corner library on making butter.
3.Pictures of foods that use butter on them. (corn, bread, ect.,)
4.Teacher dressed as a cow!!
Procedures:
1.Open Lesson asking the students if anyone knows what animal butter comes from?
2.Give each child a container with some heavy cream in it. The first child I will pour the heavy cream into their container so that they can all see how the heavy cream got into the container.
3.Tell kids to shake the containers. Remind students of safety issues while doing this. Also, remind children that heavy cream needs to be refrigerated just like milk at home.
4.Play farm music to shake containers by.
5.When the cream turns to butter, pour the butter milk into a large container for optional tasting later.
6.Have students come up and get one plastic knife and four crackers.
7.Have students try their butter by taking their knife and spreading it on the crackers at their desk.
8.Clean up: Students will dispose of their waste and put the plastic knives in the sink for washing later.
9.If anyone wants to try the butter milk they may get up and get a pre-poured glass from the table and then throw the cup away.
Closure: Have the students name the steps in making butter and the teacher will write them on large paper to hang in the classroom.