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1. Topic-
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2. Content-
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3. Goals: Aims/Outcomes-
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1.To demonstrate how to prepare Mexican Chili safely and hygienically
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4. Objectives-
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1.To demonstrate to students convenience foods can be quick to prepare
and healthy.
2.Easy to prepare
3.Cost less then brought meals or prepared meals.
4. We also know the ingredients are fresh.
5. we also know all the contents of our meals.
No additives.
We can also control fat intake. |
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5. Materials and Aids-
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6. Procedures/Methods-
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A. Introduction-
1.Remind class we are learning about Convenience foods.
2.Explain the class will be viewing a demonstration f how to cook
Mexican Chilli with rice.
3.Convenience foods can be quick but healthy. |
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B. Development-
1.Ask students to read each step of the method.
Place rice on 1st and explain why.
Students read out method.
Ask how long rice will need to cook.
2.Prepare vegetables
3.Heat oil in the pan.
4.saute onions
5.add mince and brown.
6.add corn, tomato capsicum seasoning tomato soup and Tabasco.
Simmer |
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C. Practice-
1.Focus that all students are watching demonstration.
2.View students recipes and method.
3.Ask students have they tried foods containing chili.
Discuss Chili and Mexican food. Discuss convenience food. |
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D. Independent Practice-
1.Make sure students have all written out recipe and method.
1.Ask students if there is anything they don't understand about the
method.
2.student involvement with reading recipe and method
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E. Checking for understanding-
1.Ask students can they see what I am doing.
2.Ask students questions.
How do we know when the onions are cooked.
3.How will we know when the rice is cooked?
What does simmer mean?
While the chili is simmering ask student to write equipment needs. |
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F. Closure-
| 1.Remind students when they are cooking and to bring all items they
will need. |
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