WOODLAND HILLS HIGH SCHOOL LESSON PLAN

SAS and Understanding By Design Template

Name Joan Fair Date Jan.14,2013 Length of Lesson Content Area Foods Edline was updated this week:

My Class website was updated this week:

STAGE I – DESIRED RESULTS
LESSON TOPIC:YEAST BREADS
Types of Breads
Bread Preparation / BIG IDEAS:
(Content standards, assessment anchors, eligible content) objectives, and skill focus)
11.3.12A Analyze how food engineering and technology trends will influence the food supply.
11.3.12B- Evaluate the role of government agencies in safeguarding our food supply.
11.3.12C - Evaluate sources of food and nutrition information.
11.3.12D - Critique diet modifications for their ability to improve nutritionally-related health conditions.
11.3.12E - Analyze the breakdown of foods, absorption of nutrients and their conversion to energy by the body.
11.3.12F - Evaluate the application of nutrition and meal planning principles in the selection, planning,preparation, and serving of mealsthat meet the specific nutritional needs of individuals across their lifespan.
11.3.12G - Analyze the relevance of scientific principles to food processing, preparation and packaging.
UNDERSTANDING GOALS (CONCEPTS):
Students will understand:
The types of yeast breads
The kneading process
The rising process of yeast breads
The preparation techniques used when making yeast breads / ESSENTIAL QUESTIONS:
What is a yeast bread?
What are the types of yeast breads?
Why is the kneading precess an important aspect of bread making?
What are the steps of the rising process?
What causes yeast to grow and develop?
How will I test the bread for doneness?

VOCABULARY:

Yeast

Kneading

Gluten

Fermenting Process

Cake Yeast

Active Dry Yeast

/

STUDENT OBJECTIVES (COMPETENCIES/OUTCOMES):

Students will be able to:
Identifythe types of yeast breads
Demonstrate the proper technique used to knead bread dough
Demonstrate the ability to corrctly prepare yeast bread recipes
Demonstrate the proper preparation techniques used when making yeast breads
Apply the measuring and bread making techniques learned in class.
STAGE II – ASSESSMENT EVIDENCE
PERFORMANCE TASK:
Yeast Bread Packet
Lab Evaluation
Daily Participation
Daily Reflection
Student Participation
Food Lab Participation
Teacher Observation
Unit Test / FORMATIVE ASSESSMENTS:
#1. Choose assessments:Graphic OrganizersExit TicketsSummarizing Main IdeasPre-AssessmentOpen Ended QuestionsThink-Pair-ShareThumbs UpResponse CardsBrief in Class Writing PrompPortfolios
#2. Choose assessments:Graphic OrganizersExit TicketsSummarizing Main IdeasPre-AssessmentOpen Ended QuestionsThink-Pair-ShareThumbs UpResponse CardsBrief in Class Writing PrompPortfolios
#3. Choose assessments:Graphic OrganizersExit TicketsSummarizing Main IdeasPre-AssessmentOpen Ended QuestionsThink-Pair-ShareThumbs UpResponse CardsBrief in Class Writing PrompPortfolios
Others:
STAGE III: LEARNING PLAN
INSTRUCTIONAL PROCEDURES:
Active Engagements used:
#1. Choose Active EngagementsNote-TakingGraphic OrganizersSummarizingHigher Level Thinking SkillsCooperative EducationPartneringWhole Class ResponseThink-Pair-ShareCompare & ContrastRandom Reporter
#2. Choose Active EngagementsNote-TakingGraphic OrganizersSummarizingHigher Level Thinking SkillsCooperative EducationPartneringWhole Class ResponseThink-Pair-ShareCompare & ContrastRandom Reporter
Others:
Describe usage:
Scaffolding used:
#1. Choose Technique:Graphic OrganizersGuided NotesBuild VocabularyBuild on Prior KnowledgeChunkingProvide Visual SupportTeacher PrompingK-W-L
#2 . Choose Technique:Graphic OrganizersGuided NotesBuild VocabularyBuild on Prior KnowledgeChunkingProvide Visual SupportTeacher PrompingK-W-L
Others:
Describe usage:
Other techniques used:
MINI LESSON:
WEEK - 1
Bread Notes
Powerpoint - Breads You Bake With Yeast
Video - Bread Making / MATERIALS AND RESOURCES:
Teacher Made Notes
Bread Packet
TV-VCR
Educational Videos
Teacher Made Powerpoint
Kitchen Equipment and Grocery Supplies
CONTENT AREA READING:
Guide To Good Food Text / INTERVENTIONS:
Small Group Instruction
Individual Instruction
Peer tutoring
After School Tutoring
Modeling
Special Seating
Communication to Home
SAP Program / ASSIGNMENTS:
Complete Notes
Complete Yeast Bread Packet
Participate in Food Lab
Participate Daily
Powerpoint Guided Notes