Soups
Home Up Salads Sandwiches Stocks Sauces Soups Pastas Grains Fruits Vegetables Meats Yeast Dough

 

 

Learner Expectations

1. Reading: Chapter content and recipes

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

Workplace Standards

ACF 4: food preparation
purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly.

8. Identify and prepare various stocks, soups and sauces.

Academic Skills

Reading: Chapter 21-1

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Writing: Knowledge Check 21-1

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Math:  How many quarts of soup will you need to serve 20 - 9 ounce bowls of soup?

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Soups

Study Guide: Soups

Assessment:  Practical and Written

Task: Stocks, Sauce, and Soup Task

Support

Vocabulary for this Unit: