Global Essential Question: What are the procedures and equipment and cooking methods in food preparation? Content Sentence: I will know how to properly prepare dried, fresh, and canned beans. Daily Essential Question: What basic procedures and equipment should be used for successfully measuring dry, solid and liquid ingredients? NCSCOS: 2.05 Understand procedures, equipment and cooking methods in food preparation. Students will engage in: x Independent study x Cooperative learning Peer tutoring Art/Drama activities x Hands-on activities xWhole group instruction Small group instruction Projects x Technology Presentations Role plays Research Debate Lecture Simulations Pairing Other: Starter /Activating Prior Knowledge: Discuss EQ. Time: 5 min. Teacher Input/Student Active Participation: 2.05EE Preparing Dried Beans Time: 10 min. Guided Practice: Good Eats Green Bean Stalker video. Time: 20 min. Vocabulary: Time: Independent Practice with Corrective Feedback: Students will soak beans. Lentil Time: 20 min. 20 min. Evaluate /Closure/Summarizing Activity: Create a time work plan for bean recipe for next day. Time: 30 min. Additional Activity: Cooking terms bingo. At Home Assignment: None. Anticipated time for completion: Modifications Needed: None. Materials Needed / Text References / Technology video questions. Preparing dried beans. to self (Reflection): Teacher: Mercs Course: Foods 1 Date: 9 of 21 Semester: 1
Global Essential Question: What are the procedures and equipment and cooking methods in food preparation? Content Sentence: I will successfully prepare recipes using fruit. Daily Essential Question: What basic procedures and equipment should be used for accurately and safely cutting/preparing ingredients? NCSCOS: 2.05 Understand procedures, equipment and cooking methods in food preparation. Students will engage in: Independent study x Cooperative learning Peer tutoring activities x Hands-on activities group instruction x Small group instruction Projects Technology Presentations Role Research Debate Lecture Simulations Pairing Other: Class Starter /Activating Prior Knowledge: Discuss EQ. Time: Teacher Active Participation: Students will prepare a variety of fruit recipes. Time: 90 min. Guided Practice: Teacher will circulate and help students. Time: Vocabulary: Time: Independent Practice with Corrective Feedback: Students will make recipe with minimal help Time: Evaluate /Closure/Summarizing Activity: Clean up . Time: 20 min. Additional Activity: none. At Home Assignment: None. Anticipated time for completion: Modifications Needed: none. Materials Needed / Text References / Technology Needs: ingredients. Recipes. Notes to self (Reflection): Teacher: Mercs Course: Foods 1 Date: 14 of 21 Semester: 1
Global Essential Question: What are the procedures and equipment and cooking methods in food preparation? Content Sentence: I will understand cooking methods specifically pertaining to meat. Daily Essential Question: What basic procedures and equipment should be used to mix ingredients? NCSCOS: 2.05 Understand procedures, equipment and cooking methods in food preparation. Students will engage in: x Independent study x Cooperative learning Peer tutoring Art/Drama activities x activities xWhole group instruction x Small group instruction x Projects Technology Presentations Role plays Research Debate Lecture x Simulations Pairing Other: Class Starter /Activating Prior Knowledge: Discuss EQ. Time: 5 min. Teacher Active Participation: Meat cooking ppt. Time: 20 min. Guided Practice: Good eats Fowl territory. Time: 20 min. Vocabulary: None. Time: Independent Practice with Corrective Feedback: Meat study guide. Time work plan for meat. Time: 30 min 20 min. Evaluate /Closure/Summarizing Activity: Finish time work plan Time: 10 min. Additional Activity: Protein Jeopardy. At Home Assignment: Finish guide. Anticipated time for completion: 20 min. Modifications Needed: None. Materials Needed / Text References / Technology Needs: projector, study guide copies. Video question copie. to self (Reflection): Teacher: Mercs Course: 1 Date: 15 of 21 Semester: 1
Global Essential Question: What are the procedures and equipment and cooking methods in food preparation? Content Sentence: I will successfully prepare quick breads. Daily Essential Question: What basic procedures and equipment should be used for accurately and safely cutting/preparing ingredients? NCSCOS: 2.05 Understand procedures, equipment and cooking methods in food preparation. Students will engage in: Independent x Cooperative learning Peer tutoring Art/Drama activities x Hands-on activities Whole group instruction x Small group instruction Projects Technology Presentations Role plays Research Debate Lecture Simulations Pairing Class Starter /Activating Prior Knowledge: Discuss EQ. Time: Teacher Input/Student Active Participation: Students will prepare a variety of quick bread recipes. Time: 90 min. Guided Practice: Teacher will circulate and help students. Time: Vocabulary: Time: Independent Practice with Corrective Feedback: Students will make recipe with minimal help Time: Evaluate /Closure/Summarizing Activity: Clean up . Time: 20 min. Additional Activity: none. At Home Assignment: None. Anticipated time for completion: Modifications Needed: none. Materials Needed / Text References / Technology Needs: ingredients. Recipes. Notes to self (Reflection): Teacher: Course: Foods 1 Date: 18 of 21 Semester: 1