Cooking with Kidscookingwithkids.org/wp-content/uploads/2011/04/2-3-Salad-Tasting.… · 02/04/2011 · Cooking with Kids2-3 Salad Tasting • GROWING SUNFLOWER SPROUTS How to Grow

Cooking with Kids 2-3 www.cookingwithkids.net

Salad Tasting

Degustación de ensalada

Cooking with KidsGrades 2-3

© 2005 Lynn Walters and Jane Stacey. All rights reserved. Original artwork by Stephanie Morris and Monica Welsh

This lesson plan includes the right to reproduce up to 30 copies of each page of student materials. Other than the above exception, no part of these materials may be reproduced or distributed in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storageor retrieval system, without permission in writing from the authors.

Cooking with Kids, Inc. is a 501(c)(3) nonprofit organization.PO Box 6113 • Santa Fe, New Mexico • 87502-6113

Cooking with Kids 2-3www.cookingwithkids.net

Helpful Tips for the Tasting Lesson

Preparing Plates of FoodThe lesson plan is designed for three groups of students.Each group of students will receive four plates, one of eachvariety. However you choose to prepare items, each groupshould have the opportunity to see and draw all of thevarieties whole and then taste each of the four varieties.

Using the Tasting ChartEncourage students to use all five senses while exploringand tasting the fruits or vegetables. Ask questions aboutsize, shape, and color. Model the use of descriptive language. Give examples.

Ask questions that allow children to choose from oppositesor answer with “yes” or “no.” “Is it wet or is it dry?” “Is itsmooth or is it bumpy?” Do not ask, “What does it tastelike?” Instead ask, “Who thinks it tastes sweet?” “Raiseyour hand if you think it tastes sour.” Give examples offoods and flavors. Children at this age may not be able toanswer with sweet, sour, bitter, or salty, although they maybe able to discern these flavors when given examples.

It is important that students be able to choose whether toeat the food or not and be allowed to practice using theirsenses. Acknowledge their likes and dislikes by noting thatall people are different and comment on differences in anaccepting manner. It is important not to praise children wholike a fruit or vegetable more than those who dislike it.

Choice and personal preferences are an important part oftasting lessons. Tasting foods is always voluntary. Requiring children to taste new foods may make themresistant to eating a variety of foods.

Hand WashingWashing hands properlywill remove nearly all thegerms that get on yourhands during the courseof daily activities. Do notuse antibacterial handsanitizer when workingwith food.

• Wet your hands with clean warm water

• Apply soap

• Rub your hands together vigorouslyand scrub all surfaces

• Scrub for 20 seconds(sing a,b,c’s )

• Rinse with clean water

Salad Tasting • HELPFUL TIPS

Preparing SaladAll fruits and vegetablesare perishable so shouldbe used as soon as possible or refrigerated.Use a colander inside abowl when washing them,so that they do not comeinto contact with theclassroom sink. Use cleancool running water.


Salad Tasting • LESSON PLAN

Grades 2-3: Salad Tasting Lesson Plan

Preparation (15 minutes)1. Wash your hands. Wash the salad vegetables in a

colander using cold running water. Prepare three plates of each salad vegetable, dividing the vegetables evenlyamong the plates.

2. Arrange the tables to form three groups. Wash or covertables. Divide the students into three groups. Direct stu-dents to wash hands with soap and warm water.

3. Distribute four plates to each group, one of each kind of vegetable. Remind students to wait to taste the vegetables until directions are given.

Farmer Letter and Food Information (15 minutes)4. Read and discuss the farmer letter and food information.

Ask students to take turns reading aloud. Using a worldmap or globe, help students find Europe, Asia, and Africa.

Using the Tasting Chart (25 minutes)5. Draw a large tasting chart on the board or on large paper

as a guide for the class. Write the name of each vegetable,one in each box. Direct students to draw and label the fourkinds of vegetables, one in each box on their tasting chart.

6. Pass out food trays, napkins, and forks. Taste each vegetable together, taking turns describing how eachlooks, smells, tastes, and feels. Ask students to write adjectives and record their comments. Repeat this processuntil all the salad vegetables have been tasted. Tastingfoods is always voluntary. Requiring children to taste newfoods may make them resistant to eating a variety of foods.

7. Invite students to combine sprouts, red cabbage, spinach,and salad mix to make their own salad. Drizzle a smallamount of salad dressing over each salad. Enjoy!

8. Vote on which vegetable was the favorite. Complete thebar graph to show how the class voted. Direct students tothe additional activity page.

Clean Up (5 minutes)9. Encourage students to take responsibility for cleaning up.

Ask students to clean their tables, dispose of trash, andclean up the floor. Take the food scraps to the compostarea if you have one. Share any remaining food withsomeone in your school or community.

Learning Objectives• Explore and reinforce

healthy food choices.• Practice observation

and drawing skills. • Use senses to articulate

similarities, differences,& personal preference.

• Practice oral reading and comprehension.

• Broaden knowledge of adjectives.

• Practice graphing concepts and skills.

Drawing Suggestions• Use colored pencils

and crayons.• Vary line thickness.

Enrichment Options• Grow sunflower

sprouts in your classroom.

• Invite a farmer to speak to your class.

• Take a field trip to a farmers’ market or local farm.

• Make salad dressing.

Salad Tasting Supplies• 6 oz salad mix, locally

grown if possible1⁄4 head red cabbage4 oz sunflower sprouts4 oz baby spinach

• Small bottle of salad dressing

• Twelve paper plates• Small paper food trays,

forks, and napkins, one each per person

Cooking with Kids 2-3www.cookingwithkids.net

Salad Tasting • GROWING SUNFLOWER SPROUTS

How to Grow Sunflower Sprouts in Your ClassroomGrowing sunflower sprouts takes about 10 days.

Materials Two black plastic 10”X 20” nursery flatsThree quarts organic potting soil with good drainage11⁄2 cups black-shelled sunflower seeds for sproutingA watering can with a fine shower headNewspaper

Day 1: Soak the sunflower seeds overnight in water for 8 to 12 hours.

Day 2:1. Drain the seeds through a strainer. Set them aside. 2. Fill one of the plastic flats with the potting soil. Spread the soil to an even thickness

and pat it down. It will be about one inch deep. 3. Gently water the soil until it is moist, but not soggy. 4. Sprinkle the sunflower seeds evenly over the surface of the soil. Moisten a half sheet of

newspaper and place it on top of the seeds, folding the edges to fit. 5. Place the second plastic flat on top of the seeds, right into the planted flat. The bottom

of the second flat should be resting directly on the newspaper. Put something heavy in the empty flat to weight it. Place the planted flat on a shelf or table in an area that remains about 60 to 75 degrees.

Days 3 & 4: Unstack the flats, water lightly, and restack. By Day 4, water the flat with about 11⁄2 cups of water.

Day 5: Unstack the flats, remove the newspaper, and water lightly. Put the flat of sunflower sprouts, uncovered, in a light place, but not in direct sunlight.

Days 6 through 10: Water the sprouts and watch them grow.Water the sprouts twice each day, using about 11⁄2 cups of water each time. When thesprouts are 2 to 3 inches tall, put them in bright light. You want to prevent them fromdrying out and wilting, but do not overwater them or they may begin to rot. When theleaves are dark green, loosen the root mass from the flat. This allows the sprouts to getmore air and to soak up the water evenly. Continue to water the sprouts twice a daywith the watering can or by lifting the root mass and pouring the water into the flatand tilting the tray around to distribute the water evenly.

Days 10 to 11: Harvest the sprouts.The sprouts should be thick and full and about 4 to 5 inches tall. Take a handful ofsprouts and, using clean scissors or a sharp knife, cut them close to the soil. Remove anyshells as you go. Refrigerate the sprouts in plastic bags. Rinse the sprouts and drainthem well when you are ready to eat them.

Sunflower sprouts are delicious in a green salad or on a sandwich.

Enjoy!Courtesy of Sungreen Living Foods, Santa Fe, NM

Cooking with Kids 2-3

Salad Tasting

Degustación de ensalada

www.cookingwithkids.net

Cooking with KidsGrades 2-3

Name/Nombre

© 2005 Lynn Walters and Jane Stacey. All rights reserved. Original artwork by Stephanie Morris and Monica Welsh

Cooking with Kids, Inc. is a 501(c)(3) nonprofit organization.PO Box 6113 • Santa Fe, New Mexico • 87502-6113

2

Cocinando con Niños 2-3www.cookingwithkids.net

Degustación de ensalada • PÁGINA DEL ESTUDIANTE

Estimados estudiantes,

Nuestra familia es dueña de una granja agrícola, donde trabajamos concultivos tradicionales y regionales. Santa Cruz Farms está ubicada en elValle de Española, a unas 22 millas al norte de Santa Fe. Nuestra granjaestá certificada como orgánica, lo cual significa que no usamos fertilizantes ni pesticidas químicos.

La granja ha pertenecido a nuestra familia por generaciones. Algunosde nuestros cultivos son los mismos que se han sembrado aquí desdehace doscientos años, como el maíz, los frijoles y las calabazas. Tambiéncultivamos varios tipos de verduras de hojas verdes para ensalada(lechugas), rábanos, tomates, chiles, repollo, brócoli, zanahorias y muchasverduras más. Parte de nuestros cultivos lo vendemos a las escuelas.

En nuestra granja tratamos de mezclar métodos tradicionales de cultivocon tecnologías nuevas. Por ejemplo, sembramos con los ciclos de laluna y usamos acolchados de plástico e irrigación por goteo para conservar el agua. Además, usamos el invernadero y unos cajones contapa de vidrio (cold frames) para poder cultivar todo el año. La energíasolar nos ayuda a cultivar durante el invierno.

Aquí en Santa Cruz Farms creemosque los alimentos saludables y orgánicos contribuyen a la formaciónde una persona saludable, con cuerpo fuerte y mente sana. Nos damucho orgullo cultivar alimentosorgánicos para usted y para todosnuestros amigos.

Atentamente,

Santa Cruz Farms

3


Salad Tasting • STUDENT PAGE

Dear students,

We are a family-owned and family-operated farm. Our farm grows traditional and regional crops. Santa Cruz Farms is located in theEspañola Valley, about 22 miles north of Santa Fe. We are a certifiedorganic farm, which means that we use no chemical fertilizer or pesticides on our farm.

The farm has been in our family for generations. We grow some of the same crops that were grown here two hundred years ago, includingcorn, beans, and squash. We also grow several kinds of salad greens(lettuces), radishes, tomatoes, chile, cabbage, broccoli, carrots, and alot more veggies. We sell some of our produce to schools.

We try to mix traditional growing methods with new technology. For example: we plant crops with the moon’s cycles and use plastic mulches and drip irrigation to conserve water. We also use our greenhouse and cold frames to grow produce all year long. Solar energy helps us grow plants in the winter.

We at Santa Cruz Farms believethat good, organic, healthy foodhelps make a healthy person ofstrong body and clear mind. We are proud to grow organic food for you and for all of our friends.

Sincerely,

Santa Cruz Farms

4



Las hojas verdes para ensalada

Datos de nutriciónLas lechugas crecen de muchos tonos y colores diferentes. ¿Sabía usted quelas hojas más oscuras contienen más nutrientes que las lechugas de coloresclaros?

Las ensaladas son refrescantes. Agregue una ensalada a su almuerzo. Algunascafeterías escolares ahora sirven verduras de hojas verdes de cultivo local.Esto quiere decir que se han cultivado cerca de donde vivimos.

La ensalada en la historiaLa ensalada es una mezcla de diferentes tipos de lechuga con otras verdurasde hojas verdes. La lechuga creció primero en Europa, Asia y el norte de África, y comenzó a cultivarse para comer hace unos 5.000 años. Los girasolescrecieron primero en Norteamérica hace unos 3.000 años.

El cultivo de verduras para ensalada La lechuga, la espinaca y el repollo sonplantas que florecen. Todas las plantas queflorecen tienen raíces, tallos, hojas, flores yfrutos. La lechuga, la espinaca y el repolloson las hojas de las plantas. Los brotes degirasol son plantas pequeñas que puedenseguir creciendo hasta llegar a ser girasolesgigantes. Los brotes de girasol incluyentanto el tallo como la hoja.

¿Qué es la ensalada?

¿Dónde crecieron primero los girasoles?

Nombre cinco partes de las plantas que florecen.

¿Qué tipos de verduras de ensalada le gusta comer?

Palabras de vocabularionutrienteslocallos brotes

Un girasol brota de una semilla.

5



Salad Greens

Nutrition FactsLettuces come in many shades and colors. Did you know that darker greenshave more nutrients than light-colored lettuces?

Salads are cool and refreshing. Include salad as a part of your lunch. Someschool cafeterias now serve salad greens that have been locally grown.Locally grown means grown near where we live, rather than far away.

Salad in HistorySalad is a mixture of different kinds of lettuces and other salad greens.Lettuce first grew in Europe, Asia, and North Africa. Lettuce has been grownfor food for almost 5,000 years. Sunflowers first grew in North America about3,000 years ago.

Growing Salad Vegetables Lettuce, spinach, and cabbage areflowering plants. All flowering plantshave roots, stems, leaves, flowers,and fruit. Lettuce, spinach, and cabbage are the leaves of plants.Sunflower sprouts are baby plantsthat can grow up to be giant sunflowers. Sunflower sproutsinclude both the stem and leaf.

What is salad?

Where did sunflowers first grow?

Name five parts of flowering plants.

What kinds of salad vegetables do you like to eat?

Vocabulary Wordsnutrientslocallysprouts

A sunflower sprouts from a seed.

6


Salad Tasting • STUDENT PAGEDegustación de ensalada • PÁGINA DEL ESTUDIANTE

Salad Chart / Tabla de ensalada

7



25242322212019181716151413121110987654321

Salad vegetable varieties / Variedades de verduras para ensalada

Num

ber

ofst

uden

ts/

Núm

ero

dees

tudi

ante

sMake a Bar Graph / Haga un gráfico de barras

ä Show how your class voted. Write the name of each fruit or vegetable atthe bottom of the graph. Then color the number of boxes to show howmany voted for each one.

ä Muestre como votó su clase. Escriba el nombre de cada fruta o verdura al fondo del gráfico. Luego coloree el número de cuadros para mostrar cuantos votaron porcada una.

8



ä Dibuje su ensalada favorita en este tazón.

Mi ensalada favorita

9



ä Draw your favorite salad in this bowl.

My Favorite Salad

10


ä Draw three snack foods. Below each drawing, write the name of the food.

ä Dibuje tres bocadillos. Debajo de cada dibujo, escriba el nombre del bocadillo.


Writing and Drawing Activity • Actividad para escribir y dibujar

© 2005 Lynn Walters and Jane Stacey. All rights reserved. www.cookingwithkids.net

Salad Tasting • HOME RECIPE

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© 2005 Lynn Walters and Jane Stacey. All rights reserved. www.cookingwithkids.net

Degustación de ensalada • RECETA DE CASA

Ade

rezo

de

limón

par

a en

salad

aR

ind

e 1 ⁄ 2

taza

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aver

a es

una

bue

na é

poca

par

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mpr

ar

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uras

de

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rdes

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scas

. Pru

ebe

una

mez

cla

de

lech

ugas

de

hoja

, esp

inac

a ti

erna

o le

chug

aro

man

a en

su

ensa

lad

a us

ual.

¿Sab

ía u

sted

que

m

ient

ras

más

osc

uras

sea

n la

s ve

rdur

as d

e ho

ja,

más

can

tid

ad d

e nu

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ntes

con

tien

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char

adas

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sco

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enta

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Documents

Cooking with Kidscookingwithkids.org/wp-content/uploads/2011/04/2-3-Salad-Tasting.… · 02/04/2011 · Cooking with Kids2-3 Salad Tasting • GROWING SUNFLOWER SPROUTS How to Grow