LESSON PLAN

LESSON TOPIC: Food Preservation- Pickled Red Onions

TYPE OF LESSON:Practical Demonstration GRADE:12

TYPE:Grade
11Prerequsite
SPECIFIC EXPECTATIONS: At the end of the lesson students will be able to: Demonstrate proper safety and sanitation
steps in pickling vegetables. Understand and identify which method of food preservation is applicable to specific food
products.
A2.3 describe the effect of food-processing techniques (e.g., freezing, pickling, grinding, thawing) on the nutritional value of
food;
A3.5 identify the causes of food-borne illnesses (e.g., salmonella, Norwalk virus, E. coli), the associated medical symptoms
(e.g., nausea, stomach cramps, fever), and methods of prevention (e.g., store, handle, and cook food appropriately).
B1.2 use standard measuring tools to accurately determine, in metric, US customary, or British imperial units as appropriate,
the weight and/ or volume of ingredients for meal preparation and, in degrees Celsius or Fahrenheit, the cooking temperature
required;
B2.2 prepare simple recipes using readily available ingredients;
D1.3 demonstrate appropriate and timely use of safety and sanitary practices;
CGE3d-adopts a holistic approach to life by integrating learning from various subject areas and experience;
CGE4f-applies effective communication, decision-making, problem-solving, time and resource management skills;
CGE5b--works effectively as an interdependent team member;
CGE5c-develops ones God-given potential and makes a meaningful contribution to society;

RECALL QUESTIONS: MOTIVATION:Students will understand the process

1. What do the three things bacteria need for potential and techniques needed to preserve their own food. The
growth? result is that students will be able to provide nutritious and
2. What bacteria is known to be found with improper cost effective food for themselves and family.
canning techniques?
3. What safety steps do we apply when handling jars,
canning utensils for food preservation?
TEACHING POINTS: CHALKBOARD/OVERHEAD WORK:

1. Safety importance when preserving food. 1. Necessary equipment and tools for the lesson.
2. Safety importance when working with kitchen equipment. 2. Assigned group work and dishes.
3. Emphasize the importance of sanitized equipment and tools. 3. Key terms and topics
4. The role food preservation has shaped and helped human 4. Jarring vs Canning
civilization.
5. Life lesson preparation for being responsible and controlling
a budget.
SAFETY: AIDS:
1.Teacher to ensure gas stove pilots are lit. 1. Necessary equipment for the lesson: Sauce pan, green
2. Assist students with lighting of stoves if needed. cutting board, wooden spoon, strainer, bowl, pickling
3.Each student must wear PPE when working with hot cooking jar ( 500ml),
surfaces. 2. Good Eats Pickling Video.
4. Ensure students are stirring away from their bodies. 3. Pickling Recipe
5. Pickling mixture reaches 212 Fahrenheit for 20 seconds. 4.
6. Ensure students are straining pickling liquid carefully. 4.

APPLICATION: SUMMARY QUESTIONS:

1. Groups to prepare their mise en place for their pickled 1.Was it hard to complete this recipe?
red onions. 2. Who enjoyed making their own pickled red onions?
2. Groups to clean their stations before starting their 3. Will you try and pickled another vegetable or fruit at
pickling liquid. home?
3. Students to cooperatively work on pickling recipe.
4. Groups to ensure pickling jar is sterilized.
5. Bring pickling liquid to a boil and immediately pour
over sliced red onions.
6. Store in appropriate area for processed and condiment
food items in refrigerator.
7. Groups to complete assigned cleaning tasks. ASSIGNMENT: Preserving Foods Assignment. Brining
Assignment.