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Outline of Lesson Youre the Chef Carrot Jicama Salad Unit 1

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									                                            Outline of Lesson
                                   You’re the Chef: Carrot Jicama Salad
                                             Unit 1, Lesson 4
                                                Grade 1-3

   Lesson Time:                        60 Minutes

   Lesson Outline:

        1.      Function of Roots
                 • Store nutrients for the plant, absorb water and nutrients from the soil

        2.      Hand Washing and Critical Thinking Activity
                 • Drawing and written description of a root and its personality

        3.      Teach Recipe
                 • Kitchen Safety
                 • Recipe Chant: learn the nutrients in recipe ingredients

        4.      Prepare Recipe in Learning Teams


   Student Learning Objectives:
   By the end of this lesson students will:
   •    Understand the functions and role of roots.

   •    Know at least 3 roots that are vegetables we eat.

   •    Know how to work safely with kitchen tools and work as a team to prepare a meal.


   References:
   •    Kite, L.P. Gardening Wizardry for Kids. Barron’s Educational Series, 1995. p.124-125.


This material funded in part by USDA-Food Stamp Program, state and local government agencies. Basic Food assistance helps people with low incomes.
Cooperative Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be
                                         reported through your local Cooperative Extension office.

                                  Developed by WSU King County Extension - CHANGE
                                  Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
You’re the Chef: Carrot Jicama Salad

                                  Overview (for Teacher)

Pre-Class Preparation             Pre-teach: Be willing to TRY new foods/recipes.
                                  Ask students to brainstorm cooking behaviors/clean-up,
                                  handling of tools, kitchen safety, etc. (see Teach Recipe
                                  section of Lesson for pre-teach ideas)

Teacher Involvement During        •   Critical Thinking Activity: Each learning team will have
Class                                 a different root on their table. Explain and oversee the
                                      writing/coloring assignment.
                                  •   Direct and monitor hand washing.
                                  •   Assist in behavior management of students.

Post-Class Teacher                Recipe
Responsibilities                  • When you send home the Carrot Jicama Salad Recipe,
                                    give students extra credit for making the recipe at
                                    home. Ask students how many of them made the
                                    recipe with their family. Record the number of students
                                    who made the recipe at home with their families on the
                                    Classroom Tasting Challenge checklist. If possible,
                                    write the number of adults who made the recipe with
                                    your students on the checklist next to the row for that
                                    recipe.
                                  • Note: For teachers working with CHANGE program
                                    educators, make sure you record this information to
                                    support grant requirements.

                                  Critical Thinking Activity
                                  • Have students complete their writing/coloring
                                     assignment. You can expand it into a poem or story
                                     writing assignment using alliteration and descriptive
                                     words.

Vocabulary                        Fiber- part of foods such as whole grains, beans, fruits
                                  and vegetables that passes through the body but is not
                                  digested.
                                  Vitamin C- a nutrient that helps keep our gums and skin
                                  healthy. Vitamin C is known to be in fruits like oranges and
                                  strawberries and is also in vegetables we eat such as the
                                  jicama we’re using in today’s recipe.
                                  Root- part of a plant or tree that grows under the ground.
                                  Water and nutrients needed for plant growth are absorbed
                                  from the soil into the roots.

Critical Thinking Activity        Draw a root and give it a name. Write a description of its
                                  personality.


                   Developed by WSU King County Extension - CHANGE
                   Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Supplementary Activities        •   Student Assessment
                                •   Root coloring pages from Dole-5-a-day (for K and ELL)
                                    from:
                                    http://www.dole5aday.com/MusicAndPlay/Play/Crayola
                                    Draw/P_CrayolaDraw.jsp
                                •   Teacher guided writing activity: create stories from
                                    vegetable personality pages made in class. Teacher
                                    can complete activity by writing a class story about
                                    these different roots. (creative writing assignment)

Web Resources                   •   5-A-Day fruits and vegetables:
                                    www.5aday.com/html/educators/insights.php
                                •   Vitamins:
                                    http://www.kidshealth.org/kid/stay_healthy/food/vitamin.
                                    html

Suggested Books for             None
Reading in the Classroom




                 Developed by WSU King County Extension - CHANGE
                 Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
You’re the Chef: Carrot Jicama Salad

    EALR & GLE Alignment

   EALR                              GLE                                  Lesson Applications
   Science
   1.2 Understand how                1.2.1 Understand that things are     •   Function of Roots
   components, structures,           made up of parts that go
   organizations, and                together
   interconnections describe
   systems

   Health and Fitness
   1.4 Understand the                1.4.1 Identify the nutrients         •   Teach Recipe: Recipe
   relationship of nutrition and     provided by a variety of foods           Chant
   food nutrients to physical        and describe how bodily
   performance and body              functions and physical
   composition                       performance are affected by
                                     food consumption
   2.1 Recognize patterns of         2.1.1 Describe the influence of      •   Teach Recipe: Recipe
   growth and development            nutrition on health and                  Chant
                                     development
   2.2 Understand the concept        2.2.1 Identify and demonstrate       •   Hand Washing
   of control and prevention of      skills that prevent and reduce       •   Teach Recipe: Kitchen
   disease                           the risk of contracting and              Safety
                                     transmitting communicable
                                     diseases
   3.3 Use social skills to          3.3.1 Express emotions               •   Prepare Recipe in
   promote health and safety in      constructively and form safe and         Learning Teams
   a variety of situations           respectful relationships

   Writing                           *GLE not available at this time      The following apply to all
   1.3 Apply writing                                                      Writing EALRs:
   conventions. Know and                                                  • Critical Thinking
   apply correct spelling,                                                   Activity
   grammar, etc.
   2.2 Write for different
   purposes such as telling
   stories, presenting analytical
   responses, etc.
   2.3 Write in a variety of forms
   including narratives, journals,
   etc.

   Reading
   3.2 Read to perform a task        3.2.1 Understand information         •   Prepare Recipe in
                                     gained from reading to perform           Learning Teams
                                     a specific task



                        Developed by WSU King County Extension - CHANGE
                        Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
You’re the Chef: Carrot Jicama Salad

                                          Preparation Outline
   Activity Supplies                  Introduction
                                      • 6 examples of roots we eat with tops (carrots, turnips,
                                          parsnips, radishes, beets, rutabaga)
                                      Writing Assignment
                                      • 6 roots we eat (use from introduction)
                                      • Blank paper
                                      Cooking Activity
                                      • Wash cloth and towel for clean up
                                      • Dish soap
                                      • 6 copies of graphic recipe in plastic sheet covers (1 per
                                          learning team)
                                      • 6 plastic cooking trays (1 per learning team)
                                      • 6 kid knives (1 per learning team)
                                      • 6 graters (1 per learning team)
                                      • 6 measuring cups -½ cup dry measure (1 per learning
                                          team)
                                      • 6 tablespoons (1 per learning team)
                                      • 6 plastic bowls (1 per learning team)
                                      • 6 cutting boards (1 per learning team)
                                      • 6 spoons for stirring ingredients (1 per learning team)
                                      • Paper plates (1per student)
                                      • Plastic forks (1 per student)
                                      Food prep: per learning team
                                       • 1” thick slice of jicama
                                      • ½ of a large carrot
                                      • 2 radishes
                                      • 2-3 sprigs of cilantro
                                      • Salad Dressing (pre-made for the whole class): keep
                                          this with you and when the students are ready have
                                          them measure out what they need while overseeing
                                                  • 3/4 cup orange juice from fresh oranges
                                                  • 2 tablespoons lime juice from fresh limes
                                                  • 2 tablespoons honey
                                      Review
                                      • 1 picture each of a carrot, radish, jicama with the
                                          appropriate nutrient on the card to put on plant poster
                                      • Plant Part Poster

   Overheads                          Carrot Jicama Salad Recipe for the class

   Student Handouts                   •    Carrot Jicama Salad Recipe for the family
                                      •    Blank white paper for writing/coloring activity



                       Developed by WSU King County Extension - CHANGE
                       Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Teacher Handouts                •   Student Assessment and Answer Key

Changes for K and ELL           Coloring sheets instead of writing assignment or have
Classes                         students draw a picture of their root without writing
                                descriptive words.

Rainy Day Activity Supplies     None




                 Developed by WSU King County Extension - CHANGE
                 Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
You’re the Chef: Carrot Jicama Salad

Outline                                              Content
Introduction and Lesson             Hang Plant Part Poster in front of class.
Overview (5 Min)                    • Today we will learn about roots (draw or show on
                                       poster).
                                    • What are some roots that we eat?
                                    • Hold up 4-5 different roots (beets, carrots, jicama,
                                       radish etc.) and explain that we will:
                                          • Learn what roots do (function)
                                          • Make a root salad and taste roots
                                          • Learn why roots are important for your health
                                              (nutritional value)

Function of Roots (8 Min)           •   Draw examples of plants on overhead and have
                                        students identify which plant has a root that we eat:
   •     Introduce Roots                carrots, celery, or cabbage.
                                    •   All plants have roots, but in some plants, the root is the
Carrot      Celery    Cabbage           part we eat, whereas in other plants, we eat a different
                                        part.

                                    Function of Roots Imagery
                                    • Have students close their eyes and pretend they are a
                                      plant.
                                    • First, put both feet on floor and wiggle your toes –
         1. Take nutrients and        these are your “roots”.
            water from soil into    • Imagine soaking up water through your “roots”.
            the plant               • Imagine all your food is stored in your “roots” and
         2. Provide energy and        whenever you need food, you just drink it up from your
            other nutrients for the   roots into your stomach like a straw.
            plant                   • Imagine wind blowing. Can it blow you over? No –
         3. Keep the plant in the     your “roots” keep you standing tall.
            ground, standing tall • Imagine the farmer harvesting you, and pulling up your
                                      “roots”. Have students use their hands to pull up
                                      “roots” at their ankles.

                                    •   Draw a carrot in the ground. Plants have always stored
                                        food in their roots. One day, a rabbit came along and
                                        found that he could also eat the food in roots. We like
                                        to eat roots, too—they give us energy and vitamins.




                     Developed by WSU King County Extension - CHANGE
                     Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Hand Washing & Critical         •   Review where most germs on the hands tend to be prior
Thinking Activity (10 Min)          to hand washing (knuckles, finger nails, back of hands)
   • Review handwashing         •   Place a root on each table and hand out blank paper.
      behaviors                     Write the assignment on the board and have students:
   • Wash hands and                     • Draw a picture of this root
      Critical Thinking                 • Give it a name, a personality, and describe its
      Activity                             characteristics (What is your root like? What
                                           does he/she like to do? Is your root nice?
                                           Mean?)
  •   CHANGE Educator           •   As teacher has students wash hands and begin the
      sets up cooking trays         writing assignment, set up the cooking trays for making
                                    the recipe.
                                •   Put Cooking Tray on each learning team table and tell
                                    students not to touch them until they are given
                                    instructions about how to prepare the recipe.

Teach Recipe (15 Min)           •   Review Cooking Behaviors:
                                       o No “ews” or “yucks”—might want to make a
  •   Review Cooking and                   verbal contract with students.
      Tasting Behaviors                o Following directions (such as not touching
                                           cooking tray until educator says its time to start).
  •   Kitchen Safety            •   Any professional chef will tell you that the two most
                                    important things to remember in the kitchen are to be
                                    clean and to be careful.
                                       o Being clean means that we always wash hands
                                           before we handle food. We also wash all fresh
                                           food that we are going to cook with.
                                       o Being careful means understanding the tools we
                                           are working with and following directions about
                                           using tools properly. Following directions will
                                           keep you from hurting yourself or anyone else.
                                •   Once each cooking team has received a tray, show all
                                    cooking materials and explain their use:

                                Cooking Trays
                                • On cooking days, we use these trays to bring you all of
                                  the things that your group needs to make their part of
                                  the snack.
                                • Do not touch anything on the tray until everyone in your
                                  group has clean hands and your teacher tells you to
                                  start. When you are done using something from the
                                  tray, put it back on the tray, not on your desk.

                                Knives
                                • One of the most important things to know about
                                   cooking is how to use your knife safely (demonstrate
                                   proper cutting and how to pass a knife to someone
                                   else safely). These knives are small but they are very
                                   sharp.

                 Developed by WSU King County Extension - CHANGE
                 Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
                              •   The Number 1 rule to remember is:
                                  NEVER POINT YOUR KNIFE AT YOURSELF OR
                                  ANYONE ELSE.
                                  If you do not follow this rule then you cannot work with
                                  knives in class anymore. This is very important. We
                                  get special permission to bring these knives into class
                                  for cooking and if anyone is hurt because they did not
                                  follow directions we may not be able to use them
                                  anymore.

                              Other Cooking Tools
                              • You will learn more about many different cooking tools
                                 during cooking lessons. On your trays you have
                                 measuring cups and spoons (show tools) to measure
                                 ingredients accurately. You have a clean cutting
                                 surface (show) this surface is what you should use to
                                 cut all food on. You have bowls (show) to mix food in
                                 and spoons (show) to stir ingredients.

                              Kitchen Behavior Recap
                              • Ask students a few questions to reiterate appropriate
                                 cooking behavior such as: What is one thing you
                                 should never do when you have a knife in your hand?
                                 (point knife at yourself or someone else) What is
                                 the first thing you need to do before you start handling
                                 food? (wash hands) What do we say or not say when
                                 we don’t like the food we taste? (keep it to yourself-
                                 no ew’s or yuck’s)
                              • Always be willing to TRY new recipes and/or foods

                              Recipe Instruction
•   Put Carrot Jicama         • This is a root salad. Which foods are roots? What other
    Salad recipe on             plant parts are in the salad today?
    overhead                  • Point to each ingredient; hold it up in front of the class.
                              • Point to the nutrient column, ask the students why each
                                of these nutrients are important. (only take 1 answer for
                                each nutrient and give further explanation for each)
                              • Point to each body part corresponding to each nutrient
                                as outlined on the recipe overhead.

                              Nutrient Information:
                              Say the ingredient, the plant part that it is, the vitamin it's
                              high in, and point to the body part it helps. Have students
•   Recipe Chant              repeat. Example:
                                         o "Jicama." (repeat) "Root." (mime pulling a
                                            root out of the ground) (repeat) "Vitamin C"
                                            (point to skin) (repeat).
                                         o “Carrots.” (repeat) “Root.” (mime pulling a
                                            root out of the ground) (repeat) “Vitamin A”

               Developed by WSU King County Extension - CHANGE
               Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
                                              (point to eyes) (repeat).
                                            o Repeat for all ingredients in the recipe.

                                 Vitamins: Humans are unable to make most of our own
                                 vitamins and need to eat foods high in vitamins. Each
                                 vitamin plays a special role in our healthy bodies.
                                 • Vitamin A: Carrots contain carotene, an orange-red
                                     pigment found in orange, red, yellow, and dark green
                                     vegetables. Carotene turns into vitamin A inside our
                                     bodies- wow! We need it to see in the dark. We use
                                     the symbol of eyes to represent that Vitamin A helps us
                                     see in the dark.
                                 • Fiber: part of foods such as whole grains, beans fruits
                                     and vegetables that helps keep our “tummy”
                                     (intestines) healthy. Fiber acts like a scrub brush by
                                     cleaning out our bodies. Ask how many students have
                                     ever used a scrub brush. What does a scrub brush do?
                                     (Scrubs the dirt and germs off of things.) Fiber scrubs
                                     out all the yucky, rotting food that has gotten stuck in
                                     us. We use the symbol of a digestive tract to
                                     represent fiber (explain that our digestive tract is the
                                     path that food takes through our bodies starting in the
                                     mouth when we eat and ending when we poop).
                                 • Vitamin C: Is a vitamin that helps keep our gums and
                                     skin healthy. We use the symbol of a band-aid,
                                     because it helps heal cuts. Vitamin C is known to be in
                                     fruits like oranges and strawberries but it is also in
                                     vegetables we eat like the jicama we will be using in
                                     our recipe today.
                                 • Nutrients in Roots: Roots store energy for the plant
                                     and when we eat them, we get that energy.

Prepare Recipe in Learning       Have each learning team follow the directions to prepare
Teams (20-25 min)                the Carrot Jicama Salad. Refer to Carrot Jicama Salad
                                 recipe.
                                 • Assign each student a specific task or ask teacher to
                                    do so. The 4 tasks are:
                                        • Chop
                                        • Grate
                                        • Measure
                                        • Add
                                 • Enjoy snack together as a class!
   •   Clean-up (5-10 Min)       • Allow 5-10 Minutes to clean up. Have students help
                                    with clean up as much as possible.

Review and Reflection            •   Plant Part Learning Contract: Hang contract in
                                     front of class. Give each learning team a picture(s) of
                                     a root (carrot, beet, jicama, and radish). Have 1
   •   Plant Part Poster             person from the team take the root and tape it onto

                  Developed by WSU King County Extension - CHANGE
                  Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
                                 the plant part learning contract. (Goal is for students
                                 to identify as many roots that we eat as possible and
                                 the key nutrient in the plant). Review the key
                                 nutrients on the poster by pointing to the body parts
                                 they benefit. Review the function of roots (hold plants
                                 in the ground, gather water, store food).
                             •   Conduct the Classroom Tasting Challenge: After
•   Classroom Tasting            tasting the Carrot Jicama Salad, ask students to raise
    Challenge                    their hands to show you how many students tasted,
                                 liked or did not like the recipe. Record the number of
                                 students who raise their hands in the appropriate
                                 column on your Classroom Tasting Challenge
                                 checklist, out of the total number of students in class
                                 that day.




              Developed by WSU King County Extension - CHANGE
              Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
     Lesson Materials
You’re the Chef: Carrot Jicama Salad
               • Pictures for Plant Part Poster: Roots
               • Carrot Jicama Salad Recipe for the
                 Classroom
               • Carrot Jicama Salad Recipe for the Family
                 and Food Label

       Supplementary Activities
               • Student Assessment
               • Assessment Answer Key




     Developed by WSU King County Extension - CHANGE
     Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
         Pictures for Plant Part Poster Review




 Radish Vitamin C                           Carrot                 Vitamin A




Jicama     Vitamin C




            Developed by WSU King County Extension - CHANGE
            Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
                                    Carrot Jicama Salad for Class
                                       Serves 1 learning team of 4-6 students



                     Ingredient                       Directions                          Nutrient
          Jicama                          Chop ½ cup of jicama into small
                                          pieces and add to the bowl.                    Vitamin C
Chop




          Carrots                         Grate ½ cup carrot and add to                  Vitamin A
                                          the bowl.
Grate




          Radish                          Slice 2 radishes into rounds and Vitamin C                 Fiber
                                          add to the bowl.
Sliced




          Cilantro                        Measure 2 tablespoons of              Vitamin C      Vitamin A
                                          cilantro leaves and add to the
                                          bowl.
Add




          Salad dressing                  Measure 2 tablespoons of salad                 Vitamin C
                                          dressing and add to the bowl.
Measure




                            Developed by WSU King County Extension - CHANGE
                            Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Carrot Jicama Salad Dressing for the classroom (24 students)
  Oranges                                 Squeeze ¾ cup juice from fresh
                                          oranges. Add to a bowl.




  Limes                                   Squeeze 2 tablespoons juice
                                          from fresh limes. Add to the
                                          bowl.




  Honey                                   Measure 2 tablespoons of
                                          honey and add to the bowl.
                                          Whisk together ingredients and
                                          pour over salad.




          Developed by WSU King County Extension - CHANGE
          Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
                                            Carrot Jicama Salad for the Family
                                                                    Makes 2 cups



                      Ingredient                                        Directions                                          Nutrient
          Jicama                                        Chop 1 cup of jicama into small
                                                        pieces and add to the bowl                                        Vitamin C
Chop




          Carrots                                       Grate 1 cup of carrots and add to                                Vitamin A
                                                        the bowl.
Grate




          Radishes                                      Slice 4 radishes into rounds and Vitamin C                                         Fiber
                                                        add to the bowl.
Sliced




          Cilantro                                      Measure ¼ cup of cilantro leaves Vitamin C                                     Vitamin A
                                                        and add to the bowl.
Add




          Salad dressing                                Prepare salad dressing and add                                     Vitamin C
                                                        to the salad. Stir all ingredients
                                                        together and enjoy.
Measure




  This material funded in part by USDA-Food Stamp Program, state and local government agencies. Basic Food assistance helps people with low incomes.
  Cooperative Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be
                                           reported through your local Cooperative Extension office.

                                    Developed by WSU King County Extension - CHANGE
                                    Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
                Carrot Jicama Salad Dressing

Oranges                                 Squeeze ¼ cup juice from fresh
                                        oranges. Add to a bowl.




Limes                                   Squeeze 2 teaspoons juice
                                        from a fresh lime. Add to the
                                        bowl.




Honey                                   Measure 2 teaspoons of honey
                                        and add to the bowl. Whisk
                                        together ingredients and pour
                                        over salad.




        Developed by WSU King County Extension - CHANGE
        Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Carrot Jicama Salad with Dressing




Developed by WSU King County Extension - CHANGE
Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Student Assessment
                          You’re the Chef: Carrot Jicama Salad


Name:_____________________________________________ Date: ____________

Student Directions: Use the words in the Word box to fill in the blanks.


  1. Two functions of roots are to ____________________ food, and
     ___________________ up water.


  2. Never point a _________________ at yourself or anyone else.


  3. Always be willing to ___________________ new recipes.


  4. Always follow ___________________________________.


  Word Box
          directions          store           knife

                        try           soak




                       Developed by WSU King County Extension - CHANGE
                       Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3
Assessment Key

                       You’re the Chef: Carrot Jicama Salad

  1. Two functions of roots are to store food and soak up water.


  2. Never point a knife at yourself or anyone else.


  3. Always be willing to try new recipes.


  4. Always follow directions.




                   Developed by WSU King County Extension - CHANGE
                   Unit 1, You’re the Chef: Carrot Jicama Salad, 4, Grade 1-3

								
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