STEPP Lesson Plan Form

Teacher: Ms. Naranjo

11/4/14
School:
School

Date:

Fort Collin High School

Grade Level: High
Content Area: Family and Consumer Science

Title: Ingredient Functions

Critical Thinking Technique

Lesson #:1__ of _1_

Content Standard(s) addressed by this lesson:

(Write Content Standards
directly from the standard)
Standard 7: Demonstrate food preparation
techniques and nutrition of yeast breads and pastries.
Objective 3: Identify ingredients in yeast breads and their functions.

Understandings: (Big Ideas)

Students will understand the different functions of ingredients in yeast breads and
what would happen without them.

Inquiry Questions: (Essential questions relating knowledge at end of the unit of

instruction, select applicable questions from standard)
What happens to a recipe when it is missing key ingredients?

Evidence Outcomes: (Learning Targets)

Every student will be able to: (Create your own lesson objectives from the
standard, follow the ABCD format, using student voice)
I can accurately describe the function of ingredients in yeast breads.

This means I understand what happens when ingredients are missing.

Methods Used:
Critical Thinking

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Planned Lesson Activities

Name and Purpose of Lesson

Approx. Time and Materials

Anticipatory Set
Procedures

Yeast Bread Ingredients

The purpose of this lesson is to demonstrate to students what happens
when a key ingredient in yeast bread is missing.
90 minutes
Materials:
Flour
Yeast
Liquid
Salt
Sugar
Fat
Eggs
Recipe for soft pretzels
Powerpoint explaining the different ingredients functions
Kitchens
At the beginning of class, students will be given a soft pretzel to eat.
This will spark their attention and get them interested in learning what
it takes to make this pretzel.
Powerpoint
- Students will take notes from the powerpoint. The powerpoint will
describe each ingredient in a yeast bread and its function. (10
min)
Recipe
- Each kitchen will be given a different recipe, each recipe will
have a different ingredient missing. (5 min)
Cooking
- Students will follow their recipes in their kitchen groups and
prepare a pretzel bread. (60 min)
- When finished preparing their breads, they will all bring samples
for the whole class to the front of the room.
- Students will taste each different pretzel bread and try to
determine which ingredient is missing based on the outcome. (10

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Closure
.
Differentiation

Assessment

min)
Clean Up (10 min)
As a class we will discuss which ingredients seem to be the most vital to
the overall product. Students will write a short reflection giving their
opinion on which ingredient is the least vital to the recipe and why.
Kitchen groups that are less advanced will be given the easier recipes,
while those that need a challenge will be given the more difficult
recipes.
Because students are working in groups they are able to peer teach and
help one another.
The students identification of the missing ingredients will be the
assessment.

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Post Lesson Reflection

1. To what extent were lesson objectives achieved? (Utilize
assessment data to justify your level of achievement)

2. What changes, omissions, or additions to the lesson would

you make if you were to teach again?

3. What do you envision for the next lesson? (Continued practice,

reteach content, etc.)

Colorado State University College of Health and Human Sciences

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