Planning should include
- following directions
- identifying equipment and ingredients
- resource management (e.g., shopping list, budget)
- analyzing food labels for nutritional content
- identifying safety and sanitation measures
- working cooperatively.
Process/Skill Questions:
Thinking
- Why is it important to read and understand food labels?
- What steps do you use to prepare nutritious food?
Communication
- What resources are available for determining the nutritional value of foods?
- Why is food presentation important?
Leadership
- What responsibility can you take for choosing healthy foods?
- What is the importance of working cooperatively to prepare nutritious food?
Management
- Who is responsible for ensuring that safety and sanitation practices are followed?
- Who is responsible for making sure that the supplies are available?