Unit 13: Animal and Plant Proteins

What Students Will Know:
Proteins help our bodies grow strong.
Proteins come from meat, poultry, fish, eggs, beans, and nuts.
Proteins can be cooked in different ways: bake, boil, grill, stir-fry.
Ingredients have roles in a recipe (e.g., beans give protein, cheese gives flavor).
Safety is important: wash hands, cook meat thoroughly, use safe and clean tools.

What Students Will Do
Identify different types of protein foods (meat, poultry, beans).
Follow simple picture-supported recipes to make protein dishes.
Practice safe food handling: wash hands, clean surfaces, use utensils correctly.
Taste and describe proteins: texture, flavor.
Compare protein types (chicken vs beans) and cooking methods.

Students will demonstrate learning by:

Preparing at least one protein dish.

Show safe handling of ingredients and equipment.

Point to or name ingredients and describe their roles.
Participate in reflection: “I liked ___ because ___.”