Carrot Soup and Gremolata (ESYB)

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Published July 2, 2012 | Updated June 8, 2016
Subject: Social Studies, Other
Season: Fall
Place of Learning: Kitchen
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

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

  1. 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.
  2. Have students recall the vegetable stock they made in the 6th grade for Harvest Soup.
  3. Review that cold water, heated slowly over low heat, extracts flavor from the vegetables.
  4. 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.
  5. Emphasize which parts of the vegetables will be used for the soup, used for the stock, or put into the compost.
  6. Demonstrate how to use the immersion blender.
  7. Ask students to wash their hands and join their table group.

At the Table

  1. Meet with the table groups to introduce the ingredients, review the recipe, and assign jobs.
  2. Prepare the recipe.
  3. As a group, taste the soup and adjust the seasoning.
  4. 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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