Everybody Cooks: Recipe Unit by Beverly Nelson

Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Everybody Cooks: Recipe Unit by Beverly Nelson
Grade Levels
Common Core Standards
Product Rating
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File Type

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341 KB|22 pages
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Product Description
Beverly Nelson
Goal: Students will publish a 6-10 page recipe card book or an 81/2x 11 printed recipe books. This is easily used by 3rd - 7th graders.

Objectives:
• Students will read realistic fiction books and non-fiction books about cooking and food from their own and other cultures.
• Students will discuss how the recipes are similar and different to build appreciation for all cultural food traditions.
• Students will identify the non-fiction text features found in each book.
• Students will be able to read a recipe.
• Students will be able to adapt a recipe to change amount made, food allergies or dislikes, and condensed directions.
• Students will understand the abbreviations and common cooking vocabulary found in recipes.
• Using the “My Family’s Recipe” worksheet, students will interview a family member about their family recipe (and the personal story behind it) and share the information with the class.
• Students will explore the cookbook section of the library.
• While citing their sources, students will choose 5-10 recipes to type into recipe cards to create a recipe card flip book. Or they can use the recipe template to create an 8 ½ x 11 cook book. (They can use either the full page recipe template, the printed blank cards to hand write, lined index cards or the recipe card maker website: http://www.skiptomylou.org/recipe-card-maker/?reset=true)
• The recipe template can be found online at: http://laschools.net/Page/7643

• Students will adapt the one of the recipes: condense directions to fit the length of the recipe card; double or halve the servings made; or exchange an ingredient to match personal preferences or food allergies.
• Student will write/type a description on the back of the card or at the bottom of the page to explain why they chose it and if /how they changed that recipe for their book.
• Students will share a copy of their family recipes with classmates after a 2 minute presentation about their interview.
Total Pages
22 pages
Answer Key
N/A
Teaching Duration
2 months
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