1. Topic-
Healthy Cooking
2. Content-
Replacing fat in a cookie recipe with a fruit product, to accommodate the moisture requirement of the recipe without adding fat.

Moisture component
3. Goals: Aims/Outcomes-
1.Students can replace butter with applesauce, to produce a successful cookie recipe.
2.Students can measure correctly using dry and liquid measuring tools
3.Students can keep their work station clean and sanitized.
4. Objectives-
1.Cookies should appear pleasing and formed correctly.
2.Cookies should have appropriate moisture, and texture.
3.Workstation should be organized and kept orderly as the student work.
5. Materials and Aids-
Chocolate chips
Baking Powder
Sheet Pans
Mixing Bowls
6. Procedures/Methods-

A. Introduction-

Recipe will be shown to students, the ingredients and procedure will be explained.
Students will divide into 3 or 4 groups and prepare 1 batch each.

B. Development-

Teacher will explain how the applesauce will satisfy the moisture need of the recipe, which is normally accomplished with butter.

C. Checking for understanding-

1.Cookies will be sampled and results discussed.
2.Students will write their reflection of the recipe
3.Assessment is determined by the rubric each student has on their culinary ticket.

D. Closure-

1.Kitchen cleaned, students assembled and return to classroom
2.Students will reflect using their exit ticket.
7. Evaluation-
1. Students will rely upon their previous experience following recipes, making cookies, measuring and the techniques required.
2. The students should display an average competency of the skills required for this lab. Attention to cleanliness and team management will be watched.

This Lesson Plan is available at (www.teacherjet.com)