Fruits and Vegetables

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12

Unit- Fruits and Vegetables                     

Pacing – 2 weeks

Essential Question(s):

  • What are the classifications of fruits?
  • What are the classifications of vegetables?
  • What are preservation methods of fruits and vegetables?

Big Idea(s):

  • Fruits have seeds
  • Vegetables can have leaves
  • Fresh vegetables, when cooked properly, can be nutritional
  • Dried fruits, juices, pasteurization and canning are types of preserved foods

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

  • ACF 4: food preparation
  • 9. Identify and prepare fruits, vegetables and starches.
  • ACF 5: garde manager
  • 2. Demonstrate basic garnishes.
  • ACF 7: purchasing, receiving, inventory and storage
  • 6. Describe proper techniques of receiving and storing fresh, frozen, refrigerated and staple goods.

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

Concepts(Need to Know)

Skills(Able to Do)

BL

 

Vegetables and fruits

Storing fruits and vegetables

Garnishes

Teacher added

Cooking methods

 

Preservation methods of fruits and vegetables

 

Fruits and vegetables

 

Fungus

 

Purchasing and seasonality

 

 

 

 

 

 

 

 

Identify

 

Describe

 

Demonstrate

 

 

Identify

 

 

 

Understand

 

Differentiate

 

Identify

 

Understand

 

2

 

1

 

5

 

 

1

 

 

 

2

 

4

 

1

 

2