Subject: Food preparation
Length of Lesson: 1 day
Lesson Objectives:
Students will recognize the various food groups on the Food Guide Pyramid.
Students will practice basic cooking skills such as reading a recipe, measuring ingredients and using standard kitchen equipment.
Students will demonstrate appropriate manners in the kitchen, including setting a table.
Materials Needed:
Paper, scissors, markers, tape/stapler for chef's hats
Plastic place settings, sack, table, large space for relay race
Measuring spoons and cups and various ingredients to practice measuring skills
Cooking equipment and ingredients for recipe preparation
Introduction:
Ask students to create their own chef's hats. Visit www.pork4kids.com and take students through the chef's hat activity in the kids' section of the site. Or, create your own hats in the classroom. Cut 3-inch wide strips of poster board for each student to decorate (make the strips long enough to fit around each child's head). These will be the bands for the hats. Fasten a sheet of white tissue paper along the edge of the band to create the top of the hat. Wrap the band around the child's head until it overlaps slightly. Fasten with staples or tape.
Conclusion:
Ask the students to think about what they have learned during the workshop. At the front of the room on a large sheet of paper (or on a chalkboard), make a list of 5 things the children learned during the lesson. Possible answers: learned how to read a recipe, learned how to measure ingredients, learned how to set the table, learned about the Food Guide Pyramid, etc.
Evaluation:
Using their new skills, ask students to plan a meal together. Invite a special guest from outside the classroom to join them for the tasting. This will allow the students to show off their new cooking skills. Observe the students during meal preparation and serving to check for basic understanding of lesson concepts.
For Extended Learning:
Invite students to prepare a meal for their families at home, using recipes from www.pork4kids.com . Offer extra credit points for a short written report or verbal report about the meal.
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