Fruit and Vegetables Lessons - Family Consumer Science - Culinary Arts Lessons
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This high school and upper middle school CTE Culinary Arts lesson plan bundle of over 100 lessons and activities will have you planned for a semester or year-long course in Culinary Arts or a Family and Consumer Science foods course. Each lesson and activity is no-prep to you and is easily assignedPrice $390.25Original Price $583.15Save $192.90
Description
If you are teaching fruits and vegetables to your middle school or high school Culinary Arts or Family Consumer Science students, this bundle will have you planned and ready for days! Both the fruit and vegetable resource pack includes a colorful slideshow with important information about types of fruits and vegetables, preparation for cooking, and nutrition as well as guided notes for your students, questions and activities!
Important: The Vegetable Lesson will download directly into your Google Drive
The Fruit Lesson downloads a zip file that includes a Google link
The Culinary Arts Lesson on Vegetables Includes:
- Google Slideshow with information about vegetables such as:
- Science of vegetables
- Nutrition of vegetables
- Types of vegetables include:
- roots and tubers
- stem vegetables
- pods and seeds
- green leafy vegetables
- fruit vegetables
- How to wash and prepare vegetables for cooking
- Grading of vegetables
- Vegetable cuts such as:
- Batonnet
- Julienne
- Parmentier
- Mirepoix
- Guided notes in both print and Google versions for students to follow along
- Student questions to check for understanding
- "Name that Veg" activity in which students try to match the vegetable with the picture
- Vegetable Profile research activity as an assessment
- Recipe for Veggie Pizza
- Answer Key for Veggie Questions
The Culinary Arts Lesson on Fruits Includes:
- 41-page slide show with information in both Google and PPT including:
- the history of fruit domestication
- the science of fruit
- the nutritional value of fruit
- seasons of fruit
- types of fruit including citrus, pomes, drupes, etc.
- USDA grading of fruit
- storing and cleaning fruit
- cooking methods for fruits
- Guided notes for your culinary and FCS students to follow along as you present the information
- Student questions in both Google form and print including:
- "What has allowed us to have a variety of fruits available even during off-seasons?"
- "How do fruits survive and spread on the earth?"
- "Why is it best to purchase fruit in season?"
- "What type of fruit has a crunchy outer core and an inedible pit?"
- and more!
- A fruit research assignment
- Fruit and Veg Identification Game
- Recipe
- Answer Key for easing grading
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⭐ Standards:
Prostart Standards: • Identify seasons of fruits and utilization of each. • Identify how purchasing, grading and storing affect fruit selection.
National Family and Consumer Science Standards: Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
Prostart- Strand 6- Standard 1- Vegetables:
- Categorize the 5 types of vegetables
- Identify how purchasing, grading and storing affect vegetable selection
- Demonstrate the preparation of various types of vegetables
⭐ Other Culinary Arts and FCS (FACS) Resources:
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