Students work in the ESY kitchen to bake a delicious treat of pear and apple crisp. Students recognize that this is their last garden after school class. They reflect on their time and share out a highlight from their time here. They also share plans for the Thanksgiving...
Applesauce and Whole Grain Muffins
In this 6th grade humanities lesson, students prepare Applesauce and Whole Grain Muffins while they practice measuring precisely.
After this lesson, students will be able to:
- Recognize correct measuring tools and understand the need to measure precisely
- Read and follow recipes and understand when alterations or adjustments are possible
- Use an increasing variety of cooking terms and techniques
During this lesson, students will:
- Select correct measuring tools and measure ingredients precisely
- Follow the recipe to completion
- Identify a technique or term that they learned while preparing the recipes
For the Chef Meeting
For the Applesauce
- Lemon Zest
- Cinnamon sticks
- Sugar (optional)
For the Muffins
- Oat groats
- Whole-wheat pastry flour
- Baking powder
- Baking soda
- Brown sugar
- Muffin pan
- Muffin pan liners
- Mixing bowls
- Apple corer
- Vegetable peeler
- Potato masher
- Grain grinder
- Wooden spoons
- Paring knives
- Cutting boards
- Measuring beaker
- Measuring cups
- Measuring spoons
At the Chef Meeting
- Welcome students and introduce the recipes for the day, Applesauce and Whole Grain Muffins. Differentiate the need to be precise while baking the muffins versus the flexibility of cooking the applesauce.
- Review the parts of a whole grain: endosperm, bran and germ. Point out that the bran and the germ contain most of the nutrients and fiber found in grains.
- Show students examples of whole and refined grains and describe the differences. Explain the refining process as the removal of the bran and the germ.
- Explain the nutritional benefits of eating whole versus refined grains and discuss how whole grains provide more nutritional value and sustained energy for our bodies.
- Explain to students that they will be grinding the oat groats into oat flour and demonstrate how to use the hand grinder.
- Introduce the Applesauce as a flexible recipe and point out that we are using different varieties of apples to combine flavors.
- Ask students to wash their hands and join their table group.
At the Table
- Meet with the table groups to introduce the ingredients, review the recipe, and assign jobs.
- Remind students how to use the measuring tools and how to use the paring knife to pare the apples.
- Prepare the recipes.
- Set the table; eat; clean up.
At the Closing Circle
Ask students to share one technique or term they used today.
Edible Schoolyard In the Kitchen, Tools, Grade 7
7.2 Students select correct measuring tools and recognize the need for precision.
Edible Schoolyard In the Kitchen, Recipes and Ingredients, Grade 7
7.1 Students read and follow recipes and understand when alterations or adjustments are possible.
Edible Schoolyard In the Kitchen, Terms and Techniques, Grade 7
7.1 Students use an increasing variety of proper cooking terms and techniques.
All lessons at the Edible Schoolyard Berkeley are a collaboration between the teachers and staff of the Edible Schoolyard and Martin Luther King Jr. Middle School.