Download Salad Tasting Grades 2-3

Salad Tasting
Grades 2-3
© 2016
All rights reserved.
This lesson includes the right to reproduce up to 30 copies of each page of student materials. Other than the
above exception, no part of these materials may be reproduced or distributed in any form or by any means,
electronic or mechanical, without permission in writing from the authors.
2
Salad Tasting • Lesson Plan
Helpful Tips for the Tasting Lesson Hand Washing
Preparing Plates of Food
Washing hands properly
will remove nearly all the
germs that get on your
hands during the course
of daily activities. Do not
use antibacterial hand
sanitizer when working
with food.
The lesson plan is designed for students to work in three
or four groups. Each group of students will receive four
plates, one of each variety of fruit or vegetable. However
you choose to prepare items, each group should have the
opportunity to see and draw all of the varieties whole and
then taste each of the four varieties.
•Wet your hands with
clean warm water
•Apply soap
•Rub your hands together
vigorously and scrub all
surfaces
•Scrub for 20 seconds
(sing a,b,c’s)
•Rinse with clean water
Preparing Salad Greens
All fruits and vegetables
are perishable and
should be used as soon as
possible or refrigerated.
Use a colander inside
a bowl when washing
them, so that they do not
come into contact with the
classroom sink. Use clean
cool running water.
Enrichment Ideas
•Grow sunflower sprouts
in your classroom.
•Invite a farmer to speak
to your class.
•Take a field trip to a
farmers’ market or local
farm.
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Using the Tasting Chart
Encourage students to use all five senses while exploring
and tasting the fruits or vegetables. Ask questions about
size, shape, and color. Model the use of descriptive
language. Give examples.
Ask questions that allow children to choose from
opposites or answer with “yes” or “no.” “Is it wet or is it
dry?” “Is it smooth or is it bumpy?” Do not ask, “What
does it taste like?” Instead ask, “Who thinks it tastes
sweet?” “Raise your hand if you think it tastes sour.”
Give examples of foods and flavors. Children at this age
may not be able to answer with sweet, sour, bitter, or
salty, although they may be able to discern these flavors
when given examples.
It is important that students be able to choose whether to
eat the food or not and be allowed to practice using their
senses. Acknowledge their likes and dislikes by noting
that all people are different and comment on differences
in an accepting manner. It is important not to praise
children who like a fruit or vegetable more than those
who dislike it.
Choice and personal
preference are an
important part of
tasting lessons. Tasting
foods is always
voluntary. Requiring
children to taste new
foods may make them
resistant to eating a
variety of foods.
Cooking with Kids 2-3
Salad Tasting • Lesson Plan 3
Grades 2-3: Salad Tasting Lesson Plan 1.Preparation
•Wash or cover the tables. Direct students to wash
hands with soap and warm water.
•Wash the salad vegetables in a colander using cold
running water. Divide salad vegetables so that every
group of students has one plate of each variety.
2.Learn About Salad Greens
•Read and discuss the farmer letter and food
information. Ask students to take turns reading
aloud. Using a world map or globe, help students
find Europe, Asia, and Africa.
•Draw a large tasting chart on the board or on large
paper as a guide for the class. Write the name of each
variety, one in each box. Ask students to draw and
label the salad vegetable varieties, one in each box on
their tasting chart.
3.Taste Salad & Complete Activities
•Pass out small plates and napkins. Taste the salad
vegetables, one variety at a time, taking turns
describing how each one looks, smells, feels, and
tastes. Ask students to write adjectives and record
their comments. Repeat this process until all the
varieties have been tasted.
•Vote on which salad vegetable was the favorite.
Complete the bar graph to show how the class voted.
Direct students to the additional activity page.
4.Reflection and Clean Up
•What other questions do you have about salad?
•Encourage students to take responsibility for cleaning
up. Ask students to clean their tables, dispose of
trash, and clean up the floor.
Total Time: 1 hour
Learning Objectives
•Explore and reinforce
healthy food choices.
•Use adjectives to
compare, contrast, &
articulate personal
preference.
•Practice oral reading and
comprehension.
Salad Tasting Supplies
•6 oz salad mix
•1⁄4 head red cabbage
•4 oz sunflower sprouts
•4 oz baby spinach
•12-16 paper plates
•small paper plates and
napkins
Writing or Discussion Prompts
•Complete the sentence:
“Today I learned...”
•What is salad?
•What kinds of salad
vegetables do you like to
eat?
•What can you do to be
more healthy?
Keys to Success
•Ask Students to Help: Involve students in all aspects of the tasting
lesson. Students can wash salad greens, pass out materials, and clean up!
•Tasting is Always Voluntary! The best way to encourage a child to try
something new is to allow choice.
•When Kids Say “Yuck!”: Reassure students that tasting the food is
always a choice. Emphasize that each of us has our own likes and
dislikes.
Cooking with Kids 2-3
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4
Salad Tasting • Lesson Plan
How to Grow Sunflower Sprouts in Your Classroom
Materials
Growing sunflower sprouts takes about 10 days.
Two black plastic 10”X 20” nursery flats
Three quarts organic potting soil with good drainage
1½ cups black-shelled sunflower seeds for sprouting
Watering can with a fine shower head
Newspaper
Day 1: Soak the sunflower seeds in water for 8 to 12 hours.
Day 2:
1. Drain the seeds through a strainer. Set them aside.
2. Fill one of the plastic flats with the potting soil. Spread the soil to an even thickness and
pat it down. It will be about one inch deep.
3. Gently water the soil until it is moist, but not soggy.
4. Sprinkle the sunflower seeds evenly over the surface of the soil. Moisten a half sheet of
newspaper and place it on top of the seeds, folding the edges to fit.
5. Place the second plastic flat on top of the seeds, right into the planted flat. The bottom of
the second flat should be resting directly on the newspaper. Put something heavy in the
empty flat to weight it. Place the planted flat on a shelf or table in an area that remains
about 60 to 75 degrees.
Days 3 and 4: Unstack the flats, water lightly, and restack. (By Day 4, water the flat with
about 1½ cups of water.)
Day 5: Unstack the flats and water lightly. Put the flat of sunflower sprouts, uncovered, in a
light place, but not in direct sunlight.
Days 6 through 10: Water the sprouts and watch them grow.
Water the sprouts twice each day, using about 1½ cups of water each time. When the sprouts
are 2 to 3 inches tall, put them in strong light. You want to prevent them from drying out
and wilting, but do not overwater them or they may begin to rot. When the leaves are dark
green, loosen the root mass from the flat. This allows the sprouts to get more air and to soak
up the water evenly. Continue to water the sprouts twice a day with the watering can or
by lifting the root mass and pouring the water into the flat and tilting the tray around to
distribute the water evenly.
Days 10 to 11: Harvest the sprouts.
The sprouts should be thick and full and about 4 to 5 inches tall. Take a handful of sprouts
and, using clean scissors or a sharp knife, cut them close to the soil. Remove any shells as
you go. Refrigerate the sprouts in plastic bags, with a twist tie, leaving a little air in the bag.
Rinse the sprouts and drain them well when you are ready to eat them.
Enjoy!
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Cooking with Kids 2-3
Name/Nombre
Date/Fecha
Salad Tasting
Degustación de ensalada
Today I learned. . .
Hoy aprendí. . .
© 2016
Grades 2-3
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Original artwork by Stephanie Morris and Monica Welsh
6
Degustación de ensalada • Página
del estudiante
Santa Cruz Farms
Estimados estudiantes,
Nuestra familia es dueña de una granja agrícola, donde trabajamos
con cultivos tradicionales y regionales. Santa Cruz Farms está ubicada
en el Valle de Española, a unas 22 millas al norte de Santa Fe. Nuestra
granja está certificada como orgánica, lo cual significa que no usamos
fertilizantes ni pesticidas químicos.
La granja ha pertenecido a nuestra familia por generaciones. Algunos
de nuestros cultivos son los mismos que se han sembrado aquí
desde hace doscientos años, como el maíz, los frijoles y las calabazas.
También cultivamos varios tipos de verduras de hojas verdes para
ensalada (lechugas), rábanos, tomates, chiles, repollo, brócoli,
zanahorias y muchas verduras más. Parte de nuestros cultivos lo
vendemos a las escuelas.
Aquí en Santa Cruz Farms creemos que los alimentos saludables y
orgánicos contribuyen a la formación de una persona saludable, con
cuerpo fuerte y mente sana.
Nos da mucho orgullo cultivar
alimentos orgánicos para usted y
para todos nuestros amigos.
Atentamente,
Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5
Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3
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2-3
Salad Tasting • Student Page 7
Santa Cruz Farms
Dear students,
We are a family-owned and family-operated farm. Our farm grows
traditional and regional crops. Santa Cruz Farms is located in the
Española Valley, about 22 miles north of Santa Fe. We are a certified
organic farm, which means that we use no chemical fertilizer or
pesticides on our farm.
The farm has been in our family for generations. We grow some of the
same crops that were grown here two hundred years ago, including
corn, beans, and squash. We also grow several kinds of salad greens
(lettuces), radishes, tomatoes, chile, cabbage, broccoli, carrots, and
many other vegetables. We sell some of our produce to schools.
We at Santa Cruz Farms
believe that good, organic,
healthy food helps make
a healthy person of strong
body and clear mind. We
are proud to grow organic
food for you and for all of
our friends.
Sincerely,
Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5
Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3
2-3
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8
Degustación de ensalada • Página
del estudiante
Las hojas verdes para ensalada
Datos de nutrición
Las lechugas crecen de muchos tonos y colores diferentes. ¿Sabía usted que
las hojas más oscuras contienen más nutrientes que las lechugas de colores
claros?
Las ensaladas son refrescantes. Agregue una ensalada a su almuerzo.
Algunas cafeterías escolares ahora sirven verduras de hojas verdes de cultivo
local. Esto quiere decir que se han cultivado cerca de donde vivimos.
La ensalada en la historia
La ensalada es una mezcla de diferentes tipos de lechuga con otras verduras
de hojas verdes. La lechuga creció primero en Europa, Asia y el norte de
África, y comenzó a cultivarse para comer hace unos 5.000 años. Los girasoles
crecieron primero en Norteamérica hace unos 3.000 años.
El cultivo de verduras para ensalada
La lechuga, la espinaca y el repollo son
plantas que florecen. Todas las plantas
que florecen tienen raíces, tallos, hojas,
flores y frutos. La lechuga, la espinaca y
el repollo son las hojas de las plantas. Los
brotes de girasol son plantas pequeñas
que pueden seguir creciendo hasta llegar
a ser girasoles gigantes. Los brotes de
girasol incluyen tanto el tallo como la
hoja.
Palabras de vocabulario
nutrientes
local
brotes
Un girasol brota de una semilla.
Preguntas para discusión
➤➤ ¿Qué es la ensalada?
➤➤ ¿Dónde crecieron primero los girasoles?
➤➤ Nombre cinco partes de las plantas que
florecen.
➤➤ ¿Qué tipos de verduras para ensalada le gusta
comer?
Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5
Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3 / SL.3.1 / SL.3.1B
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2-3
Salad Tasting • Student Page 9
Salad Greens
Nutrition Facts
Lettuces come in many shades and colors. Did you know that darker greens
have more nutrients than light-colored lettuces?
Salads are cool and refreshing. Include salad as a part of your lunch. Some
school cafeterias now serve salad greens that have been locally grown.
Locally grown means grown near where we live, rather than far away.
Salad in History
Salad is a mixture of different kinds of lettuces and other salad greens.
Lettuce first grew in Europe, Asia, and North Africa. Lettuce has been grown
for food for almost 5,000 years. Sunflowers first grew in North America
about 3,000 years ago.
Growing Salad Vegetables
Lettuce, spinach, and cabbage are
flowering plants. All flowering plants
have roots, stems, leaves, flowers, and
fruit. Lettuce, spinach, and cabbage
are the leaves of plants. Sunflower
sprouts are baby plants that can grow
up to be giant sunflowers. Sunflower
sprouts include both the stem and
leaf.
Vocabulary Words
nutrients
locally
sprouts
A sunflower sprouts from a seed.
Discussion Questions
➤➤ What is salad?
➤➤ Where did sunflowers first grow?
➤➤ Name five parts of flowering plants.
➤➤ What kinds of salad vegetables do you like to eat?
Grade 2 CCSS: ELA.LITERACY.RF.2.4 / RI.2.1 / RI.2.2 / RI.2.5
Grade 3 CCSS: ELA.LITERACY.RI.3.1 / RI.3.2 / RI.3.3 / SL.3.1 / SL.3.1B
2-3
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10
Salad Tasting • Student Page
Degustación de ensalada • Página
del estudiante
Salad Chart / Tabla de ensalada
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2-3
Degustación de ensalada • Página
del estudiante
Salad Tasting • Student Page 11
Make a Bar Graph / Haga un gráfico de barras
➤➤ Make a bar graph that shows how many students voted for each fruit or
vegetable.
Number of students / Número de estudiantes
➤➤ Haga un gráfico de barras para mostrar cuántos estudiantes votaron por cada fruta
o verdura.
Salad Vegetable varieties / Variedades de verduras para la ensalada
2-3
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12
Salad Tasting • Student Page
Degustación de ensalada • Página
del estudiante
My Favorite Salad / Mi ensalada favorita
➤➤ Draw your favorite salad in this bowl. Make a list of the vegetables in your
salad.
➤➤ Dibuje su ensalada favorita en este tazón. Haga una lista de las verduras en su
ensalada.
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2-3
Dear Family,
Ask your child about Cooking with Kids
classes, and enjoy this simple recipe at home.
When kids help make healthy foods, they’re
more likely to eat and enjoy them!
Lemony Salad Dressing
Makes 1⁄2 cup
2 tablespoons fresh lemon juice
11⁄2 teaspoons Dijon mustard
1
⁄4 teaspoon salt
1
⁄8 teaspoon freshly ground
black pepper
1 tablespoon olive oil
1
⁄3 cup sunflower oil
In a small bowl, whisk together the
lemon juice, Dijon mustard, salt,
and pepper. Slowly add the olive
oil and sunflower oil in a steady
stream, whisking constantly until
the mixture is smooth. Just before
serving, pour the dressing over your
salad and toss until the salad is
evenly coated. Serve immediately.
Be Creative!
Try mixing leaf lettuces, baby
spinach, or Romaine lettuce into
your usual salad. Did you know
that the darker the greens, the more
nutrients they contain?
Want your kids to reach for a healthy snack?
Make sure fruits and vegetables are in reach.
Tips for Buying Salad
Spring is a good time to buy fresh greens.
Look for greens that are bright and crisp!
Buying whole lettuces is much less expensive than
pre-washed bagged salad greens.
Buying locally grown salad greens is one of
the best values you can find at your farmers’
market. You’ll be amazed at how flavorful
lettuces can be and how long they keep because
they are so fresh.
Check out
cookingwithkids.org
for more ideas!
Cooking with Kids educates and empowers children and families
to make healthy food choices through hands-on experience with fresh, affordable foods.
© 2016 Cooking with Kids, Inc. All rights reserved.
www.cookingwithkids.org
Estimada Familia,
Pregúntele a su hijo sobre las clases de
Cocinando con Niños y disfrute esta sencilla
receta en su hogar. Cuando los niños ayudan
a preparar comida saludable, ¡hay más
posibilidades de que la coman y la disfruten!
Aderezo de limón para
ensalada
¿Quiere que sus hijos tengan aperitivos saludables?
Asegúrese de poner frutas y verduras a su alcance.
Rinde 1⁄2 taza
2 cucharadas de jugo fresco de limón
11⁄2 cucharaditas de mostaza Dijon
1
⁄4 cucharadita de sal
1
⁄8 cucharadita de pimienta negra recién
molida
1 cucharada de aceite de oliva
1
⁄3 taza de aceite de girasol
En un tazón pequeño, bata el jugo
de limón, la mostaza Dijon, la sal y
la pimienta. Lentamente agregue el
aceite de oliva y el aceite de girasol,
en un chorro contínuo, batiendo
constantemente hasta que la mezcla
esté bien incorporada. Justamente
antes de servir, vierta el aderezo sobre
la ensalada y revuélvala hasta que esté
bañada en aderezo con uniformidad.
Sírvala inmediatamente.
La compra de las verduras para
ensalada
La primavera es una buena época para comprar
verduras de hojas verdes frescas.
¡Busque verduras de hojas verdes brillantes y
frescas!
Es mucho menos costoso comprar lechugas
enteras que las bolsas pre-lavadas de verduras
de hojas verdes para ensaladas.
Una de las mejores ofertas que puede
encontrar en su mercado agrícola es comprar
verduras de hojas verdes de cosecha local. Le
sorprenderá lo sabrosas que son estas lechugas
y cuánto tiempo se pueden conservar porque
son tan frescas.
¡Sea creativo!
Pruebe una mezcla de lechugas
de hoja, espinaca tierna o lechuga
romana en su ensalada usual. ¿Sabía
usted que mientras más oscuras sean
las verduras de hoja, más cantidad de
nutrientes contienen?
¡ Visite
cookingwithkids.org
para más ideas!
Cocinando con Niños educa y capacita a niños y a familias para que, a través del aprendizaje práctico
con alimentos frescos y económicos tomen decisiones saludables a la hora de elegir lo que van a comer.
© 2016 Cooking with Kids, Inc. All rights reserved.
www.cookingwithkids.org