Pasta, Grains and Bread

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12 

Unit- Pasta, Breads and Grain                  

Pacing – 2 weeks 

Essential Question(s):

  • Why are grains so nutritious?
  • How does bread rise?
  • What could happen if you do not add the appropriate ratio of liquid to grains when cooking?

Big Idea(s):

  • Pasta is available in a variety of shapes, colors, flavors, and sizes
  • Grains are a staple food around the world and are very nutritious
  • All grains have a bran, germ and an endosperm
  • Gluten allows breads to rise

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

  • ACF 7: purchasing, receiving, inventory and storage
  • 6. Describe proper techniques of receiving and storing fresh, frozen, refrigerated and staple goods.
  • ACF 4: food preparation
  • 13. Identify and prepare breakfast batters, meats, eggs, and cereals
  • 15. Discuss the applicability of convenience, value added, further processed or par-cooked food items.
  • ACF 6: basic baking
  • 6. Participate in the production of quick-breads

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

Concepts(Need to Know)

Skills(Able to Do)

BL

Storage staple goods

Cereals

Applicability of convenience items

Quick Breads

Teacher added

 

 

Gluten formation and purpose

 

All grains have a bran, germ and endosperm

 

There are a variety of grains

 

Describe

 

Identify, prepare

 

Discuss

 

Prepare

 

 

 

 

Understand

 

Identify

 

Understand

2

 

1

 

1

 

5

 

 

 

 

2

 

1

 

2