Date: 10-25 Class: FACS 7 Time: 1:24 – 2:12

Topic: Kitchen Equipment Stations

Content Standards-
MMSFACS 3.4.4 Techniques and
equipment for preparing and serving
food MMSFACS 3.4.5 Teamwork in the
laboratory setting and hands on
activities
MMSFACS 3.4.2 Cooking terms,
equivalents, abbreviations,
measurements
Essential Question:
What supplies do I need to complete a
recipe?
Learning SWBAT Goals:
..identify the function for various kitchen utensils
..apply the kitchen utensils function to a recipe
Instructional Activities/Learning Tasks Resources Checkpoints for Learning
Phase (Anticipated Time) Guided Questions, Informal
Formative Assessment, etc.
Anticipatory Start off the class by discussing Informal Formative Checkpoint (NG)
Set MyPlate and what the different
parts of it are. Draw a MyPlate on
the board and have the students
come up one table at a time to
identify one food from one of the
groups (5 minutes)
Body Informal Formative Plate project (G)
Tell the students that we will be Informal Formative Learning Center
getting a bit more worktime on the (G)
plate project and they will be due on
Monday 10-29. Explain more into
the guidelines and what I expect. (5
minutes)

Work time (15 minutes)

Start talking about kitchen utensils.

What they are and their purpose.
Now, pass out the packet of kitchen
utensils to the students and explain
what needs to be done for this
presentation (10 minutes)

Allow them to start looking up the

definitions of these utensils (10
minutes)
Assessment of Informal Formative Checkpoint (NG)
Learning Informal Formative Plate project (G)
-formal Informal Formative Learning Center
- informal (G)
 -formative
-summative

Wrap-up/ Tell the students that when they get

Transition here tomorrow they will get right
into their groups and start working
on these centers (5 minutes)

* Attach copies of handouts, power points, worksheets, etc. used to teach the lesson.