Measurements and Recipes

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12 

Unit- Recipes and measuring                    

Pacing – 2 weeks 

Essential Question(s):

  • Why is it important to follow the specific directions contained in the recipe?
  • What could happen if you don’t follow the recipe?
  • Why is it crucial to know how to measure ingredients?
  • What is the difference between volumes and weights?

Big Idea(s):

  • Recipes are important tools
  • In order to get specific results, you must follow the recipe
  • Most recipes are not GENERAL, but SPECIFIC
  • Some recipes use volume measurements and some contain weights

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 6: basic baking
  • 4. Demonstrate proper scaling and measurement techniques unique to baking.
  • ACF 4: food preparation
  • 3. Demonstrate how to read and follow a standard recipe.
  • 4. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.

“Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Measurement techniques

Recipes

Weights and measures

Teacher added

 

 

Demonstrate

 

Demonstrate

 

Utilize, analyze

6

 

6

 

4, 5