Sandwich Building Description Students will identify the types of sandwiches and their preparation methods, as well as types of breads, fillings, and spreads. They will analyze the taste and ingredients of sandwiches they prepare and share with classmates. Lesson Objectives Students will be able to: identify the different types of breads, fillings, and spreads used in sandwich making experiment with the taste of a variety of ingredients used in building their own sandwich, and critique and evaluate the flavours and flavour combinations that are created in the variety of sandwiches. Assumptions Students have received orientation on the subject of kitchen and food safety. Students have received orientation on the subject of measuring and conversion. The teacher will become familiar with and utilize the correct sandwich making procedures using appropriate resources. The teacher will prepare a variety of ingredients (meats, vegetables, spreads) and provide a variety of breads for the students. The following Activity Plans are to be completed prior to this Activity Plan: Introductory Knife Skills Workstation Set-up Recipe Comprehension Safety Considerations Ensure the use of required personal protective equipment (PPE). Ensure proper knife handling safety for sandwich preparation. Terminology portion control: Portion control refers to limiting the serving size of a food to regulate the number of calories in a serving. sanitation: Sanitation refers to the killing of microbes through the use of chemicals and/or temperature. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated.
Sandwich Building Description Students will identify the types of sandwiches and their preparation methods, as well as types of breads, fillings, and spreads. They will analyze the taste and ingredients of sandwiches they prepare and share with classmates. Lesson Objectives Students will be able to: identify the different types of breads, fillings, and spreads used in sandwich making experiment with the taste of a variety of ingredients used in building their own sandwich, and critique and evaluate the flavours and flavour combinations that are created in the variety of sandwiches. Assumptions Students have received orientation on the subject of kitchen and food safety. Students have received orientation on the subject of measuring and conversion. The teacher will become familiar with and utilize the correct sandwich making procedures using appropriate resources. The teacher will prepare a variety of ingredients (meats, vegetables, spreads) and provide a variety of breads for the students. The following Activity Plans are to be completed prior to this Activity Plan: Introductory Knife Skills Workstation Set-up Recipe Comprehension Safety Considerations Ensure the use of required personal protective equipment (PPE). Ensure proper knife handling safety for sandwich preparation. Terminology portion control: Portion control refers to limiting the serving size of a food to regulate the number of calories in a serving. sanitation: Sanitation refers to the killing of microbes through the use of chemicals and/or temperature. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated.