Lesson 1: Vegetables

How are vegetables purchased? What is the “best” choice with fresh, frozen, and canned vegetables? How to identify a ripe vegetable? How are vegetables selected, stored, and prepared to maximize nutrients and minimize costs?

Produce
Seasonal
Ripeness
Ethylene gas
Blanching
Sautéing
Roasting
Steaming
Caramelization
Antioxidants
Vitamins and minerals

National Standards for Family and Consumer Sciences Education: 8.0 Food Production and Services
8.2 Demonstrate food safety and sanitation procedures.
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
9.0 Food Science, Dietetics, and Nutrition
9.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
9.6 Evaluate factors that affect food preferences and selection.
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Enhancing reading comprehension and critical analysis of informational texts related to fruits and vegetables.
Application of scientific and mathematical skills in selecting, storing, and preparing fruits and vegetables.
Building vocabulary and understanding terminology related to culinary arts and nutrition.

Students will be able to recall different vegetables and use them in different forms.
Students will summarize the vitamin and mineral makeup of specific vegetables.
Students will demonstrate proper preparation of vegetables in various labs.
Students will explain how various cooking methods affect nutrition and aesthetic appeal.
Students will analyze and critique their work and their product.

Cultural vegetables are discussed and shared with the community of learners.
Exploring how different cultures use fruits and vegetables in their cuisines and traditional dishes.
Discussing the importance vegetables in a balanced diet and their role in promoting health.
Understanding the impact of seasonal and local produce on food choices and cooking practices.

Believing that all fruits and vegetables should be stored in the refrigerator.
Thinking that vegetables are less nutritious when cooked.
Underestimating the variety of ways to prepare and serve vegetables.
Assuming that all vegetables are available year-round.

Students will participate in matching vegetable reviews with fruit names and pictures.
Use visual aids and real samples for hands-on identification and tasting.
Provide step-by-step instructions and demonstrations for practical activities.
Offer reading materials at various levels of difficulty.
Allow advanced students to explore more complex recipes and preparation techniques involving fruits and vegetables.

Exit Tickets

Success Lab Completion

Vegetable Research Projects

Analyze quality vegetable recipes.

Written Summative Assessment

Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.

McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.