Lesson 12: Animal and Plant Proteins

What foods have protein?
How do we cook meat, poultry, and beans safely?
What happens if we don’t follow safe cooking steps?
How do ingredients work together in a recipe?

Protein
Marinate
Sauté
Cross-contamination
Foodborne illness
Plant-based protein
Legumes
Doneness
Well done
Medium
Medium rare

National Standards for Family and Consumer Sciences (FCS) Education:
8.2.1 Analyze factors contributing to food safety and sanitation.
8.3.1 Demonstrate safe food handling and preparation techniques.
14.3 Demonstrate the ability to handle and use foods to meet nutrition needs.

Reading: Follow step-by-step recipe instructions.
Math: Measure ingredients accurately.
Science: Understand cooking changes in proteins

Introduction to Proteins
Identify protein foods
DOK 1
Ingredient Role Matching
Learn what each ingredient does
DOK 1–2
Cooking Lab: Chicken Quesadillas / Ground Meat Tacos
Apply safe cooking methods
DOK 2–3
Cooking Lab: Chicken Noodle Soup / Bean Dip
Practice cooking techniques
DOK 2–3
Reflection / Taste Test
Compare protein types and describe
DOK 2–3

Discuss the significance of different protein consumption around the world
Explore the role of protein dishes in various cultural traditions and as staple foods.
Protein foods are part of many cultural dishes: tacos (Mexican), chicken quesadillas, soups (home recipes), bean dips (Latin American, Middle Eastern).
Discuss grocery shopping for proteins and safe storage at home.

You need to wash chicken.
Beans don’t have protein.
All meat looks cooked when it’s safe. (Use thermometer or guidance.)
Protein is only meat.

For struggling students: Provide additional visual aids, simplified instructions, and one-on-one guidance during lab activities.
Visual recipes with step-by-step pictures
Hand-over-hand support for chopping, scooping, or stirring
Task cards for each cooking step
Peer partners for assistance
Choice in which protein recipe to make
Sentence frames: “I used ____ to make ____.”
Extra time for cooking and tasting

• Formative: Observations during lab activities, participation in discussions, and feedback during the cooking process. Observe safe handling and storage of protein foods. Check ingredient identification and correct recipe steps.

  
  

• Summative: Verbal evaluation of the prepared dishes,reflection on protein preparation, and understanding of ingredient functions in recipes and in the body. Prepared protein dish safely. Students point to or name different proteins.

• Materials: Ingredients, cutting boards, knives, measuring cups and spoons, frying pans, spatulas, mixing bowls.

• Resources: Visual aids on the functions of protein ingredients and techniques, videos, and demonstrations of protein preparation. Visual Supports: Recipe cards with pictures and ingredient matching cards