Content Sentence: I will be able to prepare a variety of grain products. Essential Question: What basic procedures and equipment should be used for accurately and safely cutting/preparing ingredients? NCSCOS: 2.05 Students will engage in: Whole group instruction Research Understand Independent study x Small group instruction Debate x Cooperative learning Projects Lecture procedures, equipment and Peer tutoring Technology Simulations cooking methods in activities Presentations Pairing food preparation. x Hands-on activities Role plays Other: Starter /Activating Prior Knowledge: Discuss EQ. Time: Teacher Active Participation: Students will prepare a variety of Time: 90 min. grain. recipes. Guided Practice: Teacher will circulate and help students. Time: Vocabulary: Time: Independent Practice with Corrective Feedback: Students will make recipe with Time: minimal help Clean up Time: 20 min. Evaluate /Closure/Summarizing Activity: . 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: 1 Date: 20 of 21 Semester: 1 Global Essential Question: What are the procedures and equipment and cooking methods in food preparation?
Content Sentence: I will be able to prepare a variety of grain products. 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 Whole group instruction x Small group instruction Projects Technology Presentations Role plays Research Debate Lecture Simulations Pairing Other: Starter /Activating Prior Knowledge: Discuss EQ. Time: Teacher Active Participation: Students will prepare a variety of grain. 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: 1 Date: 20 of 21 Semester: 1 Global Essential Question: What are the procedures and equipment and cooking methods in food preparation?