1. Topic-
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| Food Preparation, Process, and Methods |
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2. Content-
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Subject Matter: Understand methods for safety, sanitation, processes
and conserving resources.
Key terms:
Conservation
Nonrenewable resource
Recycle
Reduce
Renewable resource
Resource
Reuse
Key terms:
Conservation
Nonrenewable resource
Recycle
Reduce
Renewable resource
Resource
Reuse
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3. Goals: Aims/Outcomes-
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1.What are types of conservation in the home when preparing food?
2.What are examples of reducing, reusing and recycling when preparing
food?
3.What are solutions t- reducing, reusing and recycling when preparing
food?
4.What are the benefits of reduce, reuse, and recycle when preparing
food? |
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4. Objectives-
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| Understand food conservation practices |
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5. Materials and Aids-
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| Smart Board, Power Points, Work sheets, Glue, paper, Color pencils,
scissors, recyclable products. |
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6. Procedures/Methods-
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A. Introduction-
| Ask the class "How many of you all practice recycling?", "How many
of you all practice conservation?, if s- how d- you conserve and what
d- you conserve?" Most of them may not know what conservation means
s- after I ask the introduction questions I will state: "Conservation
of resources is vital in protecting the environment and t- preserve
for future generations both nonrenewable (resources continually produced
in nature but at a rate to- slow t- keep up with demand) and renewable
resources (resources that are replaced quickly). Ask if anyone knows
what a renewable and nonrenewable resource is? Today class, we are
going t- learn about the 3 R's and conservation. |
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B. Development-
1.The best place t- practice conserving resources is at home. Conservation
is the responsibility of the entire family and should be practiced
daily. Individuals can substantially reduce, reuse, and recycle waste
and conserving resources by:- REDUCE means t- cut the amount of waste,
energy, or water used. Categories, examples and solutions of solid
waste and energy include:
- Solid waste "� consuming and conserving
- Examples
- Packaging
- Paper products
- Solutions
- Separate by guideline provided in your community
- Reuse when possible
- Energy - consuming and conserving
- Examples
- Lighting
- Surface units
- Refrigerators / freezers
- Ovens
- Water heaters
- Solutions
- Cut off lights when not in use
- Match the size of the surface unit and utensil
- Keep clean, organized, and not overfilled
- Turn off when not in use
- Turn down when on vacation
- Water - consuming and conserving
- Examples
- Faucets
- Dishwashing
- Cooking methods
- Solutions
- Turn off when not in use.
- Wash only when full.
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