Young chefs engage in an interdisciplinary cooking lesson converting measurements within a recipe, crafting noodles, gathering herbs from the school garden, and making fettuccine for a class luncheon.

Concepts

units of measurement, Nutrition

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Additional Tags

english language arts

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Instructional Ideas

• For those with food allergies, have one group use rice or almond flour for their noodles
• Laminate the recipe and the conversion table to prevent soiling and for reuse

Classroom Considerations

• The activity is designed for classes that have a school garden and access to burners for cooking the stock and pasta
• The activity requires significant set-up time

Pros

• Included in the packet are the conversion table, specific directions, a materials list, and a detailed plan

Cons

• No provisions are made for those class members with food allergies

Common Core

SL.4.1.a SL.4.2 SL.5.1.a SL.5.2