This is a flap book for the ProStart and Family Consumer Science (FCS) classroom teaching the Global Cuisine 2 Curriculum. The students can be given these books as an independent research activity, group work or teacher led research and discussion project.
There is no textbook or information package to go along with these research books. Students are to use whatever resources they have to research the information (internet, magazines, cookbooks).
It is also a great Emergency Supply activity. Instead of watching a movie students using the four flap book will be led through a research assignment which is Pro Start curriculum based.
Each of the flap books covers four different aspects of a cuisine:
- INFLUENCES (religion, culture, geography, clothing)
- INGREDIENTS (individual items)
- FLAVORS (spices, herbs, distinctive taste)
- COOKING TECHNIQUES (dry heat, moist heat, dry and moist heat)
The 4 flap book gives more prompts and examples to complete the questions as well as a space for a RECIPE from the cuisine.
The single flap book covers the four aspects of a cuisine but in a simpler format and without the section for writing out a recipe.
Instructions for Printing:
This document is to be printed double sided. If your printer does not do that it can be printed individually and then glue the pages together. I have included ------ (dotted lines) to show you where to fold the pages to make the booklets.
Pro Start Level 2 - Global Cuisine 2 - K2
Identify the major influences, ingredients, flavors, and cooking techniques
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