In this 4th grade lesson, students study the four regions of California and what is grown in each area. We resourced a California map from cfbf.com to locate where different crops are grown. Students prepare a fall fruit salad with pomegranates, apples and...
Cantaloupe mint agua fresca
Published August 4, 2012
| Updated August 28, 2012
Subject: History, Social Studies
Season: Summer, Fall
Place of Learning: Kitchen Classroom, Academic Classroom
Resource Type: Recipes
Grade Level: Grade 2 , Grade 3, Grade 4
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In this recipe, students cut, chop and blend fresh cantaloupe into a delicious thirst quenching drink. The type of fruit used could be coordinated with the study of a particular culture. Melon, watermelon, lime, hibiscus, guava, tamarind or strawberries may be used in a lesson about Mexican history and culture.
Objectives
*Recognize the peak season of melon as late summer & early fall.
*Identify when melon is ready to eat.
*Learn about different types and varieties of melon.
*Discuss that North American cantaloupes are grown in the US, Mexico and parts of Canada.
*Recall that cantaloupe originated in Persia, India & Africa.
Assessments
*Define the term agua fresca (fresh water in Spanish).
*Use the proper technique of preparing a traditional agua fresca.
Materials
Kitchen Tools
*knife
*spoon to scoop seeds
*cutting board
*measuring cups and spoons
*hand juicer
*blender
*pitcher
*glasses
*strainer (optional)
Ingredients (please see recipe attached)
Preparation
*please see recipe attached
Procedures
At the Opening Circle
*Display different varieties of melon to discuss and/or taste.
*Ask students to hold melon to be familiar with the feel and smell of a ripe melon.
*Show how to properly cut and prepare a melon.
At the Closing Circle
*Group discussion on descriptive words to describe the way the agua fresca tastes and recipe ideas for more fruit combinations.
In this 5th grade lesson, students incorporate pickled ramps (spring onions) that they pickled themselves on a previous day into a Greek salad. This recipe represents and celebrates the ethnic diversity that settled in northern and southern Appalachia.
This...
Area: Kitchen Classroom
Type: Recipes
Rating:
Students learn that ramps are a wild leek native to the eastern North American mountains and can be found growing in forest areas in the spring. Ramp season was an early and short one and we discussed how vegetables in a recipe may be interchangeable when not in season...
Area: Kitchen Classroom
Type: Recipes
Rating: