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Outline of Lesson Youre the Chef Fruit Kebabs Unit 1_ Lesson 8

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					                                                Outline of Lesson
                                           You’re the Chef: Fruit Kebabs
                                                 Unit 1, Lesson 8
                                                     Grade 4-5

   Lesson Time:                        60 Minutes

   Lesson Outline:

        1.       Function of Fruits
                  • Vitamin C Plate: learn sources of Vitamin C
                  • Importance of fruits to plants and humans

        2.       Function of Vitamin C
                  • Benefits of Vitamin C, and Vitamin C as an antioxidant

        3.       Hand Washing and Critical Thinking Activity
                  • Order the events of the Fruit Kebab Recipe

        4.       Fruit Kebab Recipe
                  • Learn to put cooking instructions in the correct order
                  • Learn the key nutrients in each recipe ingredient

        5.       Food Label Detectives
                  • Learn the difference between natural and processed sugar

   Student Learning Objectives:
   By the end of this lesson students will:
   •    Be able to define a fruit and discuss the role of fruit in seed dispersal.
   •    Be able to describe the role of Vitamin C in the body, and list 3 fruit sources of Vitamin C.
   •    Understand the difference between sugar in fruit and sugar in sweetened foods.
   •    Know that they need to eat at least 3 ½ Cups of fruits and vegetables each day to stay healthy.

   References:
   •    Pranis, Eve and Joy Cohen, Grow Lab: Activities for Growing Minds, National Gardening
        Association, 1990.
   •    www.nutritiondata.com
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: Fruit Kebabs, 8, Grade 4-5
You’re the Chef: Fruit Kebabs

                                      Overview (for Teacher)

    Pre-Class Preparation             None

    Teacher Involvement During        Wash Hands: Have learning teams wash hands while the
    Class                             rest of the class completes Fruit Kebab activity in teams.


    Post-Class Teacher                Recipe
    Responsibilities                    • When you send home the Fruit Kebab 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.

    Vocabulary                        Protect- to guard or keep something safe from harm,
                                      attack, or injury.
                                      Skin- the outer layer of a fruit or vegetable.
                                      Peel- the tough outer skin of a fruit, usually refers to skin
                                      that we don’t eat such as a banana peel.
                                      Fruit- the edible fleshy part of the plant that surrounds the
                                      seeds. The fruit helps the seeds get dispersed.
                                      Flesh- the part of the fruit found between the seeds and
                                      the skin or peel.

    Critical Thinking Activity        Fruit Kebab Recipe Activity: Order the events of the recipe.

    Supplementary Activities          •   Make a map of where different fruits grow around the
                                          world.
                                      •   Create and write your own recipes in partners or
                                          groups. Have students come up with their own salad
                                          recipe and put all the actions in the correct order.
                                      •   Student Assessment

    Web Resources                     5-A-Day fruits and vegetables:
                                      www.5aday.com/html/educators/insights.php

    Suggested Books for               None
    Reading in the Classroom

                       Developed by WSU King County Extension - CHANGE
                          Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
You’re the Chef: Fruit Kebabs

    EALR & GLE Alignment

   EALR                             GLE                                  Lesson Applications
   Science
   1.1 Understand how               1.1.1 Understand how to use          •      Function of Fruits
   properties are used to           properties to sort natural and       •      Critical Thinking
   identify, describe, and          manufactured materials and                  Activity
   categorize substances,           objects
   materials and objects and
   how characteristics are used
   to categorize living things
   1.2 Understand how               1.2.1 Understand how parts of a      •      Function of Fruits
   components, structures,          system go together and how
   organizations and                these parts depend on each
   interconnections describe        other
   systems

   Health and Fitness
   1.4 Understand the               1.4.1 Identify how bodily            •      Function of Fruits
   relationship of nutrition and    functions and physical               •      Function of Vitamin C
   food nutrients to physical       performance are affected by          •      Fruit Kebab Recipe
   performance and body             food consumption
   composition
   3.3 Use social skills to         3.3.1 Applies appropriate social     •      Fruit Kebab Recipe
   promote health and safety in     skills to keep out of trouble and
   a variety of situations          resist pressure from others

   Communication                    *GLE not available at this time
   1.1 Focus attention                                                   •      Function of Fruits
   1.2 Listen and observe to                                             •      Function of Vitamin C
   gain and interpret information
   3.1 Use language to interact                                          •      Critical Thinking
   responsibly and effectively                                                  Activity
   with others                                                           •      Fruit Kebab Recipe
   3.2 Work cooperatively as a
   member of a group

   Reading                                                               The following apply to all
   3.2 Read to perform a task       3.2.1 Understand information         Reading GLEs:
                                    gained from reading to perform       • Critical Thinking
                                    a specific task                         Activity
                                    3.2.2 Understand a variety of        • Food Label Detectives
                                    functional documents




                       Developed by WSU King County Extension - CHANGE
                          Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
You’re the Chef: Fruit Kebabs

                                           Preparation Outline
    Activity Supplies                  Introduction
                                       • Plant Part poster
                                       Vitamin C Plate (cut all produce in half to show seeds)
                                       • Grapefruit, kiwi, tomato, red pepper, orange
                                       • 1 plastic plate
                                       • Cut out Vitamin C from a piece of cardboard and cover
                                           it with orange paper. Make Vitamin C 8-10 inches tall.
                                           (optional)
                                       Vitamin C and Antioxidant Discussion
                                       • 1 bag of brown apple slices
                                       • 1 bag of apple slices with lemon juice
                                       • 1 Pencil
                                       • 1 whole apple
                                       Cooking Activity
                                       • 6 plastic cooking trays (1 per learning team)
                                       • 12 cutting boards (2 per learning team)
                                       • 12 kid knives ( 2 per learning team)
                                       • 1 vegetable peeler (to be used by educator only)
                                       • Towel and wash cloth
                                       • Dish soap
                                       Food prep (per learning team)
                                       • ½ of a banana
                                       • 1 kiwi
                                       • ¼ of a pear
                                       • ¼ of a cucumber
                                       • 1/6 of a red pepper
                                       • 1 tablespoon of vanilla yogurt per student
                                       • 4 plastic stirring straws (1 per student - use as a
                                           skewer)
                                       • Small paper plates (1 per learning team)
                                       Food Label:
                                       • 2 tubes (six inches) or thin, clear containers per
                                           educator
                                       • Fill one tube with 6 ¼ tsp sugar (25 grams), and
                                           another tube with 3 tsp (12 grams) sugar.
                                       Review
                                       • Pictures of plant part fruits
                                       • Plant Part Poster
                                       • Classroom Tasting Challenge checklist

    Overheads                          •    Food Label
                                       •    Fruit Kebab Recipe for the Classroom
                                       •    Fruit Kebab Recipe Activity

                        Developed by WSU King County Extension - CHANGE
                           Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
Student Handouts                  •   Fruit Kebab Recipe for the Family
                                  •   Fruit Kebab Activity (one per learning team)
                                  •   Note taking template
                                  •   Fruit word search for ELL only

Teacher Handouts                  Student Assessment and Answer Key

Changes for ELL Classes           If students are not ready for the fruit kebab recipe ordering
                                  activity, they can complete the fruit word search instead.

Rainy Day Activity Supplies       None




                   Developed by WSU King County Extension - CHANGE
                      Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
You’re the Chef: Fruit Kebabs

Outline                                            Content

Introduction and Lesson           •   So far we have learned about seeds, roots, stems,
Overview (3 Min)                      leaves, and flowers. What do you think comes next?
                                      Fruits grow after the seeds have been fertilized by
                                      pollen. Today we will learn the function of fruits,
                                      prepare a fruit recipe, and practice our Food Label
                                      Detective skills by looking at fruit food labels.

Function of Fruits (10 Min)       •   Show a variety of whole fruits and ask “What do these
                                      all have in common?” (They all have seeds on the
    •   Vitamin C Plate               inside.)
                                  •   Seeds are made inside the fruit (which is made inside
                                      the flower). The seed contains a baby plant. Show
                                      the inside of a fruit so they can see the seeds.
                                  •   Kinds of Fruits: Discuss the different types of fruit by
                                      sorting them on the Vitamin C plate (grapefruit, apple,
                                      cucumber, green pepper, kiwi, banana, mango). Sort
                                      by skins, peels, and fruits that we normally think of as
                                      vegetables.
                                  •   Botanical Definition of a Fruit: a fruit is the edible
                                      fleshy part of the plant that surrounds the seeds. The
                                      fruit helps disperse (spread) the seeds.
                                  •   Have each learning team brainstorm: “How do you
                                      think a fruit helps its seeds get dispersed? Think about
                                      what role animals might play in this.”
    •   Student brainstorm        •   Brainstorm other ways seeds get dispersed ideas:
                                      Wind, clothing etc…
                                  •   Each team can assign a note-taker to make a list of
                                      students’ ideas.
                                  •   Have one student from each group report on the ideas
                                      of their group.

                                  •   Flesh: is the part of the fruit found between the seeds
    •   Discuss function of           and the skin or peel. The flesh helps disperse the
        fruits                        seeds. For example: we eat watermelon (the flesh)
                                      and spit out the seeds; animals excrete the seed after
                                      eating the fruit.
                                  •   Some fruit has a pit that protects the seeds (show a
                                      mango as an example of a pitted fruit).
                                  •   The skin on the fruit protects the flesh and the seeds.
                                      The skin on our body protects the insides of our body-
                                      our heart, lungs, intestines and muscles – from water,
                                      heat/cold, and wind.

Function of Vitamin C (5 Min)     •   Many fruits are high in vitamin C. Ask class if they

                   Developed by WSU King County Extension - CHANGE
                      Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                                  remember why Vitamin C is important.
                              •   To understand Vitamin C we have to think about our
                                  bodies. Our bodies are made up of lots and lots of
                                  cells – muscle cells, skin cells. Vitamin C makes cell
                                  walls stronger, to protect us by keeping out the germs
                              •   Hold up an apple: ask the class to pretend that the
                                  apple is a big cell. (If class has not learned about cells
•   Benefits of Vitamin C         yet, tell them the apple represents our bodies, and the
                                  skin of the apple is like our skin). The skin of the apple
                                  protects the fleshy fruit that is inside. Our cells have
                                  walls like the apple.
                              •   Use the eraser end of a pencil to act as germs trying to
                                  get through the cell walls of the fruit.
                              •   Vitamin C protects our cells. It also keeps our gums
                                  healthy and helps skin heal.

•   Vitamin C: Antioxidant •      Show browning apple vs. not brown apple. Discuss the
                                  differences. Point out the lemon juice in the non-brown
                                  bag.
                              •   Vitamin C in the lemon juice protects the apple from the
                                  air and therefore stops apple from browning – keeps
                                  apple cells from being damaged. This is why Vitamin C
                                  is called an antioxidant. ANTI = against, OXIDANT =
                                  something that contains oxygen. Explain that oxygen
                                  can combine with other substances in foods and in
                                  people to cause damage called oxidation. Vitamin C
                                  prevents oxygen from combining with these substances
                                  and prevents damage.
                              •   Vitamin C protects our cells just like it protects apples.
                                  Today’s word is “protect.” The skin of a fruit protects
                                  the inner fleshy part. Vitamin C helps protect the inside
                                  of our cells and our bodies.




               Developed by WSU King County Extension - CHANGE
                  Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
Hand Washing and Critical        •   Today’s recipe is focused on fruits. We will be making
Thinking Activity (10 Min)           fruit kebabs. Can someone tell me what a kebab is?
                                 •   In the last 2 cooking classes, we have followed the
   •   Introduce cooking             same format. Today you will get to show me what you
       component                     have learned. As a team, you will need to create your
                                     own recipe.
                                 •   Show example of a kebab.
   •   Kebab Recipe Activity     •   Have teacher explain the Kebab Recipe Activity and
       and Hand Washing              supervise hand washing. Teacher assists students as
                                     they complete the recipe activity.
                                 •   CHANGE Educator prepares food trays.

Fruit Kebab Recipe (20 Min)      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.
                                 • 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.
                                 • Refer to Fruit Kebab Recipe.
                                 • Enjoy snack with class!
   •   Clean-up                  • Allow 5-10 Minutes for clean-up. Have students clean
                                    up after themselves.

Food Label Detectives            •   Put up the overhead of the Fruit Kebab Recipe and
(10 Min)                             discuss the nutrients for each of the ingredients while
   • Overhead of Kebab               students are eating.
      Recipe                     •   Hand out recipe for students to take home and prepare
                                     with families.
   •   Compare and contrast      •   Put up the food label overhead.
       the fruit food labels     •   Look at amount of sugar in each label. Explain the
                                     difference between processed sugar and natural sugar
   •   Natural vs. Processed         found in plants. All sugars come from a natural source.
       Sugars                        For example white sugar comes from sugar cane
                                     plants and high fructose corn syrup comes from corn.
                                     White sugar and high fructose corn syrup are called
                                     processed sugars. Processed sugars are made by
                                     using harsh chemicals that remove the nutrients from
                                     natural sugars.
                                 •   Tell students that fruit is sweet but it is good for us to
                                     eat because it has natural sugar that has not been
                  Developed by WSU King County Extension - CHANGE
                     Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                                     processed so it still has all its nutrients, and there is not
                                     too much sugar in one piece of fruit.
                                 •   But, when sugar is added to foods (such as soda pop,
                                     fruit juice, sweet cereals, and candy) processed sugar
                                     is used which is not as healthy for our bodies, and
                                     much more sugar is added than is found naturally in a
                                     piece of fruit.
                                 •   Hold up and pass around the tube with 25 g (6 ¼ tsp)
                                     sugar to show how much sugar is in the fruit drink.
                                     Then hold up and pass around the tube with 12g (3 tsp)
                                     sugar to show how much sugar is in the orange.
                                 •   Compare fiber.
                                 •   Ask students which is the healthier option?

Review and Reflection            •   Plant Part Learning Contract: Hang contract in
                                     front of class. Ask students to name fruits that we
  •   Plant Part Poster:             eat. When students name a fruit for which you have a
      Fruits                         picture, give that picture to the student. When all
                                     pictures have been given out, call students with cards
                                     up to the front of the room and ask them to tell the
                                     class:
                                         • What fruit they have,
                                         • What nutrient it is high in,
                                         • What part of our body that nutrient helps.
  •   Classroom Tasting          •   Conduct the Classroom Tasting Challenge: After
      Challenge                      tasting the Fruit Kebab recipe, ask students to raise
                                     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: Fruit Kebabs, 8, Grade 4-5
Lesson Materials
          You’re the Chef:
           Fruit Kebabs
          • Fruit Pictures for Plant Part Poster
          • Fruit Kebabs Recipe for the Classroom
          • Fruit Kebabs Recipe for the Family and Food
            Label
          • Fruit Kebab Activity
          • Fruit Kebab Activity Answer Key
          • Compare Food Labels: Fruit Drink and
            Orange

  Supplementary Activities
          • Student Assessment
          • Assessment Answer Key
          • Word Search “Fruits”




Developed by WSU King County Extension - CHANGE
   Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
  Pictures for Plant Part Poster Review




Pear       Fiber                          Winter Vitamin A
                                          Squash




 Kiwi   Vitamin C                          Pepper Vitamin C

        Developed by WSU King County Extension - CHANGE
           Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                                   Fruit Kebabs for the Classroom
                                    Serves 1 learning team of 4-6 students

                 Ingredient                        Directions                      Nutrient
        Banana                          Peel and slice ½ of a banana.             Potassium
Slice




        Kiwi                            Slice 1 kiwi into 4-6 large                Vitamin C
                                        chunks.
Slice




        Pear                            Chop ¼ of a pear into bite                   Fiber
                                        sized pieces.
Chop




        Cucumber                        Peel and slice ¼ of a                        Fiber
                                        cucumber.
Slice




        Red or Green Pepper             Chop ½ of a red or green                   Vitamin C
                                        pepper into bite size pieces.
Slice




        Cut Up Fruit                    Stack cut up fruit on straws or           All of the above
                                        kebab sticks.                                 Nutrients
Stack




        Vanilla Yogurt                  Measure 1 Tablespoon of                     Calcium
                                        yogurt for each student in the
                                        learning team and place on
Dip




                                        individual plates for dipping.




                         Developed by WSU King County Extension - CHANGE
                            Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                                                      Fruit Kebabs for the Family
                                                                  Makes 8 kebabs
                      Ingredients                                     Directions                                                Nutrients
        Banana                                           Peel and slice 1 banana.                                            Potassium
Slice




        Kiwi                                             Slice 1 kiwi into 8 large chunks.                                   Vitamin C
Slice




        Pear                                             Chop 1 pear into bite sized pieces.                                      Fiber
Chop




        Cucumber                                         Peel and slice ½ of a cucumber.                                          Fiber
Slice




        Red or Green Pepper                              Chop 1 red or green pepper into bite                                 Vitamin C
                                                         size pieces.
Slice




        Stack Cut Up Fruit                               Stack cut up fruit on straws or kebab                          All of the above
                                                         sticks.                                                            Nutrients
Stack




        Vanilla Yogurt                                   Place a spoonful of yogurt on each                                    Calcium
                                                         person’s plate for dipping kebabs.
Dip




 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: Fruit Kebabs, 8, Grade 4-5
            Fruit Kebabs




Developed by WSU King County Extension - CHANGE
   Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                            Fruit Kebab Activity
Directions: As a learning team, decide on the correct order of events and number them from 1-11.
Read everything before you start ordering the events. We will complete the first two steps together.
Remember, as a learning team you will create your own order of the recipe. Raise your hand when
you are finished ordering the recipe, and I will come around and check your work and give you
permission to start following the instructions that you have created.


_____ arrange fruit on kebab


_____ peel and slice banana


_____ cut kiwi unto four chunks


_____ chop ½ of pear into bite sized pieces


_____ slice ½ of cucumber


_____ wash hands


_____ cut green pepper into 2 inch pieces


_____ clean cooking utensils


_____ wash fruits and vegetables (has already been done)


_____ put 1 tbsp. of yogurt and 1 tbsp. of ranch dressing on your plate


_____ dip fruit kebabs into the dips and eat your healthy snack




                        Developed by WSU King County Extension - CHANGE
                           Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
           Fruit Kebab Activity—Answer Key
Directions: As a learning team, decide on the correct order of events and number them from 1-11.
Read everything before you start ordering the events. We will complete the first two steps together.
Remember, as a learning team you will create your own order of the recipe. Raise your hand when
you are finished ordering the recipe, and I will come around and check your work and give you
permission to start following the instructions that you have created.


__8__arrange fruit on kebab


_ *__ peel and slice banana


_ *__ cut kiwi unto four chunks


__*__ chop ½ of pear into bite sized pieces


__*__ slice ½ of cucumber


__1__ wash hands


__*__ cut green pepper into 2 inch pieces


_11__ clean cooking utensils


__2__ wash fruits and vegetables (has already been done)


__9__ put 1 tbsp. of yogurt and 1 tbsp. of ranch dressing on your plate


_10__ dip fruit kebabs into the dips and eat your healthy snack




* These items can be done in various orders, as long as steps 1 and 2 are done first

                        Developed by WSU King County Extension - CHANGE
                           Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                                        COMPARE FOOD LABELS:

              Fruit Drink                                                           Orange




1) How much sugar is in each drink?
2) Which drink is higher in vitamins and minerals? Compare fiber, Vitamin A, Vitamin C, Calcium, and grams of sugar.




                                      Developed by WSU King County Extension - CHANGE
                                         Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
Student Assesement

                                You’re the Chef: Fruit Kebabs

Name:____________________________________ Date:_________________

     1. Name three fruits that are high in Vitamin C:




     2. What is the difference between natural and processed sugars?




    3. What are some benefits of eating foods that contain Vitamin C?




    4. What part of a fruit protects its flesh?




    5. What is the definition of a fruit?




                       Developed by WSU King County Extension - CHANGE
                          Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
Assessment Key

1. Name three fruits that are high in Vitamin C?
      Any three: Citrus (orange, lemon, grapefruit), peppers, kiwi, strawberry, etc.


2. What is the difference between natural and processed sugars?
      Processed sugars have been stripped of their natural nutrients, and natural sugars still have all
      their nutrients.


3. What are some benefits of eating foods that contain Vitamin C?
     Vitamin C protects our cells (antioxidant). It also keeps our gums healthy and helps skin heal.


4. What part of a fruit protects its flesh?
      The skin or peel


5. What is the definition of fruit?
       A fruit is the edible fleshy part of the plant that surrounds the seeds. The fruit helps the seeds
      get dispersed (spread)




                          Developed by WSU King County Extension - CHANGE
                             Unit 1, You’re the Chef: Fruit Kebabs, 8, Grade 4-5
                        Word Search: Fruits

E M L R A N A N A B M S E L C Y C E F I                L N B I H
A F   I B E R A E B P O L L E N A W I P C Z R R E E
D D S F O V M R T M E W T S W E I R A E P S N R Q
R D A L A F F E K S           I R I M T Y E P R O T E C T O
A A P O W A P O A D P H O E S R S I K B W Y A B U
S N N W E     I B E O E B I K A I N S Y B F E C T I            I
E J N E T L N T K E M A N I M A T I V O B U R H V
N L M R E E A A N S O R P E E O T U H T U C P C I
S N A T U R A L A N E A E P M A D S R A F U V P T
D O N R E     I   T I F E A G P O E S A F L M F M V R A
H P   I B   I W I K T F U U P R K U N D B O R B L Z M
I S R M Q C B M C E O S E O Q E A R A T C E N L I
P S C F E X A O R T L E R S A E F S B I                L R Y U N
F L E S H V V A E N I K S L J U M R E S L U T C C
A U R T M E A F D E S S E C O R P O K U T R N A A

                              WORD LIST

                    KEBAB      NATURAL     PROCESSED
                   PROTECT       FLESH        SEEDS
                  VITAMIN A   VITAMIN C    CUCUMBER
                    PEPPER       PEAR          KIWI
                   BANANA       SUGAR       SQUASH
                   TOMATO     LIFE CYCLE       SKIN
                     FIBER     FLOWER        POLLEN
                                Word Search: Fruits

E M L       R   A   N A N A B M S E L C Y C E F                      I   L   N B I     H
A F     I   B   E   R A E B P O L L E N A W I                    P   C   Z   R R E E
D D     S   F   O   V M R T M E W T S W E                  I   R A E     P   S N R Q
R D A L         A   F   F   E K S   I    R    I M T Y E P R O T              E C T O
A A     P   O W A       P   O A D P      H O E      S R S      I K B W Y A B U
S N N W E           I   B   E O E B       I   K A   I   N S Y B      F   E   C T   I   I
E   J   N E     T   L   N T K E M A N           I   M A T      I V O B       U R H V
N L M R         E   E   A A N S     O R P E         E O T U H T U C P C                I
S N A T         U   R A L A N E          A E P M A D S R A               F   U V P T
D O N R         E   I   T   I   F E A G P O E            S A F L M F M V R A
H P     I   B   I   W   I   K T F   U U P R K U N D B O R                    B L Z M
I   S   R M Q       C   B M C E O         S E O Q E A R A T              C   E N L     I
P   S   C   F   E   X A O R T       L    E R S      A E    F   S B   I   L   R Y U N
F L E       S   H V V A E N         I    K S L      J   U M R E      S   L   U T C C
A U R       T M E       A   F D E   S     S E C O R P O K U              T   R N A A


                                     WORD LIST

                          KEBAB         NATURAL         PROCESSED
                        PROTECT           FLESH            SEEDS
                        VITAMINA        VITAMINC        CUCUMBER
                          PEPPER           PEAR             KIWI
                         BANANA           SUGAR          SQUASH
                         TOMATO         LIFECYCLE           SKIN
                           FIBER         FLOWER           POLLEN

				
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