Lesson Title Identify Kitchen Equipment

Overview:
Students will identify and name the various types of kitchen equipment in the student kitchens. Students will take inventory and put kitchen equipment away in labeled spot in the kitchen. Students will demonstrate their knowledge of kitchen equipment, utensils, their proper use and care of equipment. Students will learn and demonstrate basic knife skills including safety.

Food and Nutrition I 9th 12th grades 2 days

Teaching Materials
! ! ! ! ! Worksheet on kitchen utensils Worksheet on kitchen equipment Notebook Pens or pencils Posted notes

Standards/Objectives: (Identify domain & level)

Standard 1 Students will apply the skills of kitchen equipment and management Objective 1- Identify types, use and card selected kitchen equipment ! Identify various types of kitchen equipment (Cognitive Domain Level I) ! Select appropriate equipment for specific product preparation Demonstrate the proper use and care of equipment (Psychomotor Domain Level IV) Demonstrate basic knife skills, including safety and proper handling (Psychomotor Domain Level IV) Employ standard safety procedures when using equipment

Other Resources/Technology
Smart Board Internet Youtube ! Basic knife skills !

Introduction/Set Induction (time): 20 min

Introducing student to kitchen equipment, utensils, what the equipments specific job is, how to handle them safely, and how to care for them. Students will also learn basic knife skills, safety with a knife, and proper handing,

Transition (time): 10 min

Students will transition from classroom discussion to the kitchen for hands on activities.

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Lesson Body (time) (Content/Teaching Methods)

Direct Instruction: PHASE 1: Orientation to the Content (time): Establish a framework for the lesson and orient the students to the new material: o Class discussion using the worksheet of kitchen equipment and utensils. Lead the students in a discussion on what they know about the equipment and utensils and what they are used for.

Provide objective of lesson and level of performance required: o Student will explore the student kitchens. In their groups they will find and place their groups color posted notes on as many pieces of kitchen equipment and utensils identifying their name and uses

Describe the content of the lesson and relationship to prior knowledge/experience: o During class discuss students will share their prior knowledge/experience with the kitchen equipment and utensils while helping other students learn what the kitchen equipment and utensils are used for

Discuss the procedures of the lesson, the different parts of the lesson and students responsibility during each activity o Students will discuss the worksheet of kitchen equipment and utensils, find the real world kitchen equipment and utensils in the student kitchen, discuss what the function of the different kitchen equipment and utensils, and what the proper handing and safety for the kitchen equipment and utensils.

PHASE 2: Presentation (time): Teacher presents new content and or skill. The success of the student relies on the thoroughness and quality of the teachers initial explanation. Student will be lead in a classroom discussion about the kitchen equipment and utensils worksheets. Students will also watch a video on basic knife skills - http://www.youtube.com/watch?v=12issg3EdA8 PHASE 3: Structured Practice (time): Lead students through practice examples There will be a classroom discussion on the kitchen equipment and utensils using a worksheet to lead student with examples before they go into the kitchen to explore the real world examples. After watching the basic knife skills video student will practice what they have learned in the kitchen PHASE 4: Guided Practice (time): Defined as in class seat work with the teacher circulating monitoring students work and providing feedback Students will discuss what they have found in the student kitchens with their groups and discuss what kitchen equipment and utensils they have and dont have to work with PHASE 5: Independent Practice (time): Additional class time or homework beginning when students achieved 8590% accuracy level Students should practice their knife skills at home helping prepare the family dinner

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Transition (time): 15 min

Students will transition from classroom discussion, into the kitchen to reinforce what they have learned in the class discussion, and back the classroom assess what they have observed in the kitchen

Summary/Closure (time): 10 min

At the end of the two class periods students should have a better understanding about safety procedures when using equipment, basic knife skills, and the different equipment they will be using in the kitchen

Assessment/Evaluation:
Students will be assessed on their knowledge of kitchen equipment and utensils by their color posted notes they placed in the kitchen. Students will be evaluated on their basic knife skill as they demonstrate how they cut up a vegetable

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