Lesson Plan

Date: 4/7/15 Class Start/End Times: 8:45-10:19

Names: Alexis Lundy
Cooperating Teacher: Suzie Burton School: Trailridge Middle School
Subject/level: Exploring Foods and Nutrition/ 7th-8th Grade
Lesson Title: Pizza Dough Demo & Lab (Yeast Bread)

Standard, Benchmark, Indicator
Lesson Goal
Content Lesson Objective(s)
Process Lesson Objective
Essential Question(s)
New & Guarded Vocabulary
Assessment and Criteria
Furniture/Materials/Technology
Set-up
Resources (books, articles, video
links, etc.)
Evidence of Technology
Evidence of Math/Reading
Strategy
8.5: Demonstrate professional food preparation methods and techniques for
all menu categories to produce a variety of food products that meet
customer needs.
8.5.10: Prepare breads, baked goods and desserts using safe handling and
professional preparation techniques.
Students will observe and then prepare pizza dough, which is a yeast bread
Why is it essential to knead the dough before shaping and baking?
Yeast, shaping the dough
Students will fill out their demo notes to make sure they understood the
demo and what they were doing for the day..
Students will sit in their desk for while going over the recipe. They will then
move closer to the demo station while I demo how to make the dough. They
will return to their seats to fill out their lab plan for this recipe. After, they
will go to their kitchen to make the dough and then return to their seats for
the reflection.
Pizza Dough Recipe, Lab Plan Sheet, Demo Notes, Unwrapped video
IPads for notes, video
CCSS.ELA-LITERACY.RI.9-10.4: Determine the meaning of words and phrases
as they are used in a text, including figurative, connotative, and technical
meanings.

Est. Lesson Activities

Time
of
Task
5 I will explain that we are going to practice making yeast bread and make a pizza. I will talk to them
Beginning

Min. about pizza and where they like to eat pizza before I pass out the recipe.
 The first thing that I will do for the day is demo how to make the pizza dough. I will go over the
proper temperature that the water should be at a why it’s important for the water not to be too
hot or too cold. After the demo, I will have them go over the Foods Lab Plan sheet. This will detail
75 out for them what equipment and ingredients they will need as well as who will be doing what job
Min. for that day.
Middle

After they do the Lab sheet, it will be time for them to make their pizza dough. They will then go
into their kitchens and make their dough. They will put the dough into a plastic bag and stick it in
the refrigerator to shape and bake them the next day.

20 After they make their dough, they will sit back down in their seats to do their demo notes. These
Min. notes are just observation notes to make sure they understood what they saw. After the notes,
End

the last thing for the day will be watching the unwrapped video all about pizza.

Adaptations: What could All Classes: I will make sure that everyone’s IPads are on the correct sites and that
you adapt to help everyone’s is working…if not…I will have paper copies available.
students with learning
disabilities, students
with learning
exceptionalities, &/or
ELL students with this
lesson? (Ex: guided
notes, extended time,
fewer questions, fewer
distractors, setting, etc.)
Modalities: What Visual: The actual recipe, the ingredients, the dough, the notes
modalities did you utilize Auditory: Listening to directions while I am demoing.
in this lesson? How? Kinesthetic: Being in lab and making the dough, filling out notes
Tactile: Touching all the ingredients and making the dough
Strategies: What I utilized cooperative learning because they are in lab with a lab group so they need
instructional strategies to learn how to work together and share responsibilities.
did you utilize in this I integrated technology by doing Google Classroom for their notes.
lesson? (Ex: graphic
organizer, cooperative
learning, discussion,
technology integration,
etc.)
Lesson reflection:
1. What worked?
2. What did not work?
3. What surprised you?
4. What would you do
differently?
(This goes in Entry 5)