Teacher: Tina Rowe

LESSON PLAN

Teacher: Tina Rowe

Subject: NutritionWeek of: Sept 19-23Year: 2011-2012

TEKS: 4A, B, C and 1 A, B, C, D
TAKS:

MONDAY

TOPIC(S):
Kitchen Fundamentals
ENDURING UNDERSTANDINGS:
The student will be able to understand the importance of proper techniques in the foods lab kitchen.
ACTIVITIES/SKILLS: Students will watch the video “kitchen Fundamentals” 44 minutes. Have students fill in the worksheets during the video.
RESOURCES: kitchen fundamentals ( learning zone express) video
ASSESSMENT: Students will be assessed on their safety and sanitation skills along with appearance and taste of food.

TUESDAY

TOPIC(S):
Foods Lab # 2
ENDURING UNDERSTANDINGS:
The student will be able to apply the knowledge and skills learned about safety and sanitation in the kitchen.
ACTIVITIES/SKILLS: Students will be divided into two groups, but they will be cooking the same recipe.
RESOURCES: Great guide to cooking recipe book.
ASSESSMENT: Students will be assessed on their safety and sanitation skills along with appearance and taste of food.

WEDNESDAY

TOPIC(S): Planning Meals Chapter 11
ENDURING UNDERSTANDINGS: The students will plan nutritious menus using meal planning based on the food guide pyramid.
ACTIVITIES/SKILLS: Using the powerpoint presentation menu planning, the students will develop an understanding of how to develop menus. Then the students will complete the worksheet page 59 “planning for nutrition.”
RESOURCES: workbook and book
ASSESSMENT:
INDEPENDENT PRACTICE: students are to answer the questions independently.
NOTES and PROCEDURES:
Notes provided.

THURSDAY

TOPIC(S): Planning satisfying meals
ENDURING UNDERSTANDINGS:
Students will use their knowledge to create a satisfying meal.
ACTIVITIES/SKILLS:
Discuss pages 208-211 over food preference, flavor, color, texture, shape and temperature. Then have students create meals using the magazines using the food guide pyramid for breakfast, lunch and dinner.
RESOURCES: texas tech curriculum; textbook and workbook
ASSESSMENT: completion of worksheet.
INDEPENDENT PRACTICE:
NOTES and PROCEDURES:

FRIDAY

TOPIC(S):
Food Lab #3
ENDURING UNDERSTANDINGS:
Students will cook a breakfast meal that fits with the dietary guidelines of the food guide pyramid.
ACTIVITIES/SKILLS:
The student will complete the food lab assignment and clean kitchens afterwards.
RESOURCES:Texas tech curriculum; textbook and workbook
ASSESSMENT: completion of worksheet.
INDEPENDENT PRACTICE:
NOTES and PROCEDURES:

MONDAY

TOPIC(S): Microwave Meals
ENDURING UNDERSTANDINGS: The student will understand and apply microwaving skills in preparing healthy, quick meals,
ACTIVITIES/SKILLS:
The students will watch the video “microwave ovens” over microwaving meals to learn that many items can be cooked in the microwave. Students are to complete the worksheet as the video plays. Then have students make scrambled eggs in the microwave and on the stove. Compare which is better and why?
RESOURCES:
( learning zone express) video
ASSESSMENT:
INDEPENDENT PRACTICE:
NOTES and PROCEDURES: