1. Topic-
Preparing for food labs. Knife and salad lab.
 
2. Content-
Safety rules and precautions.
Review types of knives.
Demonstrate proper use of knife handling.
Research salads.
Prepare for salad lab.
 
3. Goals: Aims/Outcomes-
1. Students understand illustrations and written names of knives.
2.Create oral and written responses.
3.Acquire needed information for upcoming salad lab.
 
4. Objectives-
1.100% immersion.
2.Library and classroom etiquette.
3.Turn in all assigned work.
 
5. Materials and Aids-
1. Bread knife
2. Carrots
3. Celery
4. Chef knife
5. Cookbooks (FCS room)
6. Computers (library)
7. Cutting board
8. Loaf of French bread
9. Paring knife
10. Pen/Pencil
11. Plastic Container
12. Worksheets
a. Knives
b. Lab form
 
6. Procedures/Methods-

A. Introduction-

1.Name 3 types of different knives.
2.All knives have teeth. True/False
3.Describe how a person should hold a knife when carrying it.
 

B. Development-

1.Review sponge.
2.Review types of knives.
3.Demonstrate how to hold and use a knife properly. (bear claw)
4. Demonstrate the correct way to cut using a paring knife. (Carrots)
5.Practice cutting and knife handling.
 

C. Practice-

1.Practice hold a paring knife properly.
2.Practice cutting carrots, celery, bread with appropriate knives.
3.After review, start research for salad lab.
 

D. Independent Practice-

1.Written responses for sponge and knife worksheet.
2.Practice handling and cutting with appropriate knives.
3.Research for salad lab.
4. Fill out lab sheet.
 

E. Accommodations (Differentiated Instruction)-

1.Not applicable.
 

F. Checking for understanding-

1.Understand types of knives and their uses.
2.Understand lab safety rules and procedures.
3.Understand appropriate knife usage.
4.Understand correct handling and cutting techniques.
5.Understand salad lab instructions for research.
6.Questions?
 

G. Closure-

1.Hand in knife worksheets.
2.If finished researching for salad lab turn in lab sheets.
 
7. Evaluation-
1.Did the students understand the lab safety rules and procedures?
2.Did the students properly demonstrate the correct way to hold and cut with a paring knife?
3.Did the students participate in the knife demonstration and reviews?
4.Did the students research effectively for their salad labs?
 

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