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...
Carrot Soup and Gremolata
Published July 2, 2012
| Updated July 3, 2012
Subject: Social Studies, Other
Season: Fall
Place of Learning: Kitchen Classroom
Resource Type: Lessons
Grade Level: Grade 7
Uploaded by:
Kyle Cornforth Program Affiliations:
In this 7th grade humanities lesson, students make carrot soup with a gremolata garnish and prepare vegetable stock.
Objectives
After this lesson, students will be able to:
- Use new cooking terms and techniques
- Recognize the versatility of ingredients
- Season a recipe to taste within a group
Assessments
During this lesson, students will:
- Puree the carrot soup using an immersion blender
- Customize vegetable stock for the carrot soup recipe
- Taste the soup individually, then reach consensus on appropriate seasoning for it as a group
Materials
For the Chef Meeting
- Carrot Soup recipe
- Gremolata recipe
- Ingredients and tools for demonstration
- Visual Aid
Ingredients
For the Carrot Soup
- Butter
- Onions
- Thyme
- Carrots
- Salt
- Vegetable stock
For the Gremolata
- Italian parsley
- Garlic
- Lemon
Tools
- Stockpot
- Zester
- Strainer
- Wooden spoon
- Chefs’ knives
- Paring knives
- Cutting boards
- Measuring cups
Equipment
- Stove
- Immersion blender
Before You Begin
- Collect all the tools and ingredients, and then distribute them to the tables
- Gather supplies for the Chef Meeting
- Create the visual aid
- Copy the Carrot Soup recipe to hand out
- Copy the Gremolata recipe to hand out
- Prepare the vegetable stock
Procedures
At the Chef Meeting
- Welcome students and introduce carrot soup as an opportunity to experience the versatility of common ingredients. Explain that they will use carrots, onions, garlic, and herbs in a new way.
- Have students recall the vegetable stock they made in the 6th grade for Harvest Soup.
- Review that cold water, heated slowly over low heat, extracts flavor from the vegetables.
- Explain that today students will be using things that would normally go into the compost (carrot peels, parsley stems, thyme stems, garlic peels) to make a vegetable stock, which will add another layer of flavor to the soup.
- Emphasize which parts of the vegetables will be used for the soup, used for the stock, or put into the compost.
- Demonstrate how to use the immersion blender.
- 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.
- Prepare the recipe.
- As a group, taste the soup and adjust the seasoning.
- Set the table; eat; clean up.
At the Closing Circle
Ask students to describe the carrot soup using sensory words.
Connections to Standards
Edible Schoolyard in the Kitchen, Terms & Techniques, Grade 7
7.1 Students use an increasing variety of proper cooking terms and techniques.
Edible Schoolyard in the Kitchen, Recipe and Ingredients, Grade 7
7.2 Students recognize the versatility of ingredients.
7.3 Students refine tasting skills and adjust according to preferences.
Contributors
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.
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