Unit 3: Lab Readiness

The common principles of measuring in cooking and baking.
How to interpret and read written recipes accurately.
The application of knife safety and proper handling techniques.

Practice meauring liquid and dry ingredients with accuracy
Identify and explain each component of a recipe.
Practice various knife cuts on various vegetables.

Practice precise measurement with simple labs.

Formative assessments on measurement and knives.

Create a basic recipe in small groups.

Demonstrate proper knife handling and knife skills during labs.