OURSE: / 7045 Foods I / UNIT A / FOOD PREPARATION, PROCESSES AND METHODS
ESSENTIAL STANDARD: / 2.00 / 39% / B2 / Understand methods for food preparation.
OBJECTIVE: / 2.01 / 2% / A1 / Remember recipe parts and sources.
The Essential Questions:
  • What are the essential parts of a recipe?
  • What are key recipe resources?

UNPACKED CONTENT
  • Beginning cooks need to know the essential parts of a recipe. These parts are:
  • Yield
  • List of ingredients and amounts
  • Step-by-step directions for mixing and handling
  • Container size and type
  • Temperature and time
  • Nutritional analysis (Optional)
  • Following a well-written recipe helps to successfully prepare a variety of foods. Well-written recipes are found in a variety of sources. Recipe sources may include:
  • Cookbooks: Books that contain recipes
  • Magazines: Publications containing recipes (Bon Appetite, Southern Living, Better
Homes and Gardens)
  • Newspapers: Favorite recipes sent in by subscribers or seasonal recipes by advertisers
  • Package labels: Recipes on back of packaged foods
  • Grocery ads: Circulars or newspaper inserts with recipes for foods on specials
  • Internet sites: Google for recipes or go to
  • Family recipes: Favorite recipes passed down through generations

OBJECTIVE: / 2.01 / 2% / A1 / Remember recipe parts and sources.
INSTRUCTIONAL ACTIVITIES / RELEVANCY TO OBJECTIVE
Note to the Teacher: Remember to insert discussions and remind students to think “Sustainability and Resource Conservation” throughout this and all objectives.
1. / Before the objective begins, pass out2.01 IKey Terms. Have students to write in their own words the meaning to these terms throughout the objective and place in their notebook for study.
DEMONSTRATION: Review content from the textbook pages indicated below in preparation for this activity. Select and prepare, as a demonstration, a simple recipe that has parts missing. (Correctly prepare the recipe ahead of time to use as a comparison to what is produced during the class period.Choose a recipe that is fairly inexpensive since one batch will not be as good as the correctly prepared batch.)
  • Use the “Think Aloud” literacy strategy to read each sentence or line of a recipe aloud, and then respond by voicing his/her thoughts aloud. These responses will reveal key pieces of information that are missing from the recipe and the role of each piece of information in preparation of the recipe.
Facilitate a discussion on information needed to successfully prepare a recipe. The students will use a graphic organizer to identify key concepts from the discussion. Use2.01AParts of a Recipe
2.01BWhat’s Missing? Graphic Organizer Key
2.01CWhat’s Missing?Graphic Organizer
2.01DIdentify Recipe Parts
Provide students with a copy of the handout, “Recipe Parts,” as an example of a well-written recipe. Teacher-selected, simple recipe with missing information.
Use these pages as reference in state adopted texts.
“Adventures in Nutrition,” pp. 186-188.
“Food for Today,” pp. 343-344.
“Guide to Good Food,” pp.232-233. / 1. / This activity allows students to RECOGNIZE (A1) the parts of a well-written recipe and the essential role of each part in the preparation of the recipe.
Literacy Strategy: A “Think Aloud” helps students capture their own thoughts about the meaning and implications of what they read by posing open-ended statements that require them to think deeply and make connections.
OBJECTIVE: / 2.01 / 2% / A1 / Remember recipe parts and sources.
2. / Provide each student with a copy of2.01EKnow your Recipe. Have students complete this activity using the graphic organizer, “What’s Missing?” and the handout, “Parts of a Recipe,” from the previous activity, as well as information from the textbook. Check student work using 2.01FKnow Your Recipe Key. Students may use the following textbook pages for references.
“Adventures in Nutrition,” pp. 186-188.
“Food for Today,” pp. 343-344.
“Guide to Good Food,” pp.232-233. / 2. / To have students RECALL (A1) the parts of a well-written recipe.
3. / Use 2.01GRecipe Sources Instructions to prepare for this activity.
  • Provide cookbooks, magazines, newspapers, package labels, Internet websites, etc. and instruct students to locate examples of well-written recipes that are simple, quick, and inexpensive. Havestudents tosearch the sources for examples of well-written recipes; copy or print the recipes onto paper; and identify the parts, noting any parts that might be missing. This assignment may be done in small groups.
/ 3. / To have studentsRECALL (A1) recipe sources and the parts of a well-written recipe that lead to successful, simple, quick, and inexpensive food preparation
4. / As a review/assessment of Objective 2.01, have students play the game “Recipe Feud” using questions from the teacher-generated assessment questions. See teacher supplies and directions in 2.01H Recipe Feud Directions. / 4. / Provides students with an assessment ofrecipe parts and sources
Literacy Strategy:
Small groupsResearch shows that productive talking helps students’ process content. In order to ensure productive, on-task small group work, the teacher should structure the time, number in a group, specifics to look for, etc.
OBJECTIVE: / 2.01 / A1 / 2% / Remember recipe parts and sources.
REFERENCES / WEBSITES
STATE ADOPTED TEXTBOOKS:
Byrd-Bredbenner, C. 2007, “Adventures in Food and Nutrition!” pp. 186-188.
Kowtaluk, H. 2006, “Food for Today.” pp. 343-344.
Largen, V. and D. Bence. 2008. “Guide to Good Food.” pp. 232-233.
IMS Assessment Item Bank
ADDITIONAL RESOURCES:
Kowtaluk, H. 2006. “Food for Today.” Exam View Pro Test Generator CD.
Kowtaluk, H. 2006. “Food for Today.” Puzzle Maker CD.
Kowtaluk, H. 2006. “Food for Today.” Inclusion in the Classroom
Kowtaluk, H. 2006. “Food for Today.” Teacher Works CD.
Largen, V. and D. Bence. 2008. “Guide to Good Food.” Teacher’s Resource CD.
N.C. FCCLA Guidebook, “Learn, Live, Lead,” 2003.
National FCCLA Star Event Manual, 2009. / (for recipes).
(for baking and measurement tips and recipes)
(for recipes and measurement technique videos)

Objective 2.01Appendices Of Instructional Support Materials

Appendix 2.01AParts of Recipe Instructions

Appendix 2.01BWhat’s Missing?Graphic Organizer Key

Appendix 2.01CWhat’s Missing?Graphic Organizer

Appendix 2.01DExamples of Recipe Parts

Appendix 2.01EKnow Your Recipe

Appendix 2.01FKnow Your Recipe Key

Appendix 2.01GRecipe Sources Instructions

Appendix 2.01H Recipe Feud Directions

Appendix 2.01IKey Terms and Key

Appendix 2.01JSample Prototype Questions

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7045 Foods I Unit A-Food Preparation, Processes and Methods Summer 2010 Version 2