Make this a new day

Minutes

Structure:

Purpose:

Description:

Day 1:

Date:

Handout:

March 22/23, 2016
(Non Cooking Day)

Grade Level:

6

Subject:

Food Science

Topic:

Cooking, Kitchen Safety, and Food Presentations

Objective:

Today I will learn: about the different work sections and work stations in a professional kitchen.
I will know I have learned this when: I am able to assemble dish I have been given.
This is important because: It will continue to measure the amount of life long skills that I have acquired in Food Science, as well as relate real life situations to my daily life.

Other Information:

TYPES OF QUESTIONS TO BE ASKED DURING KITCHEN ACTIVITY
(question will vary based on different recipes):
*Was the kitchen tool used the most effective tool? Why or Why not?
*What can be done differently , to have a better outcome?
*If I am missing a measuring tool that the recipe asks for, is there another measuring tool I can use to take its place?
UPON COMPLETION OF DISH:
*Did your dish come out as expected?
*What may have gone wrong?
*Would you change anything from the original recipe, and if so, why, and what would be the expected outcome?

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Reflection:

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Prep:

*Jobs for students will be pre-assigned to ensure effectiveness.
*Groceries will be purchased and ready to use.
*Teacher and students will go over the recipe and all its steps on Monday to ensure effectiveness.

Materials:

Weekly recipe, food ingredients, and cooking tools

Standards Met:

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