Lesson Plan Format

Class:

Date: Tuesday 9/6/15

9YFT
Period 4
Key Learning Area: TAS

Time: Start: 12:12pm

Finish: 12:58pm

Lesson Topic: Food Technology Demonstration Chow Mein

Recent Prior Experience (specific relevant concepts, skills and values the school students have experienced prior to this lesson):
Students have been observing cooking demonstration lessons taught by the teacher all year, and also previously throughout years 7 and 8. They are familiar
with the process of observing and learning the steps in the cooking process before they are able to cook themselves in the next practical lesson.
Syllabus Outcome(s):
One or two only. Please note the syllabus
reference number AND write out in full.
- 5.5.2 Plans, prepares, presents and
evaluates food solutions for specific purposes

Indicators of Learning for this lesson:

Behaviours that contribute toward
achievement of outcome(s). Quote syllabus
numbers. Must be clear, specific,
observable. Curriculum Content Strands may
be used as headings.

Assessment:
Strategies which will be used to assess learners attainment
of learning outcomes. Should be linked to each learning
indicator.

By the end of this lesson, the students will:

- Understand the process of cooking Chow
Mein safely

- Students ability to respond to questions appropriately

- Students attention and behavior during the demonstration

-Identify the steps in the cooking process of

Chow Mein

Any safety issues to be considered:

Students are wearing appropriate
leather covered shoes, have an
apron and hair tied back
Kitchen is clean and tidy with dry
floors
No obstructing objects or bags in the
walkways

Resources:
Year 9 Food Technology Recipe Book
2 T rice
1/2T oil
small onion (chopped)
t crushed garlic
60g minced steak
cup water

chicken stock cube

1 t tomato sauce
t soy sauce
Pinch curry powder
1 cabbage leaf (shredded)
5 green beans (cut in half)
small stick of celery (chopped)
2 small mushrooms (sliced)

LESSON SEQUENCE
Lesson Content / Indicators of
Learning (What is Taught):

Timing
(mins)

Teaching Strategies / Learning Experiences:

(How it is taught)

Resources and Organisation:

5mins

T welcomes S, and instructs S to put their bags in the laundry. T

then instructs S to take a seat quietly at the front of the
classroom for the practical demonstration. T also observes S
uniform and shoes, and reminds students to tie up their hair. T
explains that in todays lesson, that she will be demonstrating
how to cook chow mein. T explains the process of cooking in
todays demonstration - boil the rice, saut onion and garlic and
meat together, then add ingredients for the sauce, and add all
vegetables except the mushrooms, which cook lastly for 2
minutes.

T begins demonstration following the recipe method:

1. Place rice into a small saucepan of boiling water and boil
for 10 mins. Drain well.
2. Heat oil in a frypan, add onion and garlic. Saute until
soft.
3. Add meat and cook until brown.
4. Add water, chicken stock cube, tomato sauce, soy sauce
and curry powder.
5. Add cabbage, beans, celery. Cook for about 5 mins.
Stirring occasionally.
6. Add mushrooms, cook for 2 mins.

INTRODUCTION
Settle students & introduce the
demonstration
Q/Who has tried chow mein before?
Q/Do you know what country this is
dish is from?
A/It is a Chinese cuisine.

Year 9 Food Technology

Recipe Book
T organizes all ingredients
and equipment required prior
to the lesson

DEVELOPMENT
Demonstrate & explain the steps of
making chow mein
Q/ What does the process saut
mean?
A/ Frying something (in this case the
onion and garlic) using oil and over a
high heat.
Q/ Who knows why we only add the
mushrooms in last for 2 mins?
A/ Because they cook quicker than
the other vegetables, and we do not
want to overcook them.
Q/ Why do you think that Asian
cultures dont have as many health
problems related with food intake as
Australians do?
A/ They tend to use less fat, less
heavily fried and processed foods,
and eat more vegetables.

25 mins

T asks S to engage in the cooking processes and to freely ask

questions if they do not understand the steps involved. T
responds to students playing with their phones by telling them to
put them away or they will not be able to cook next lesson. T
praises S for appropriate questions and answers, while also
commending the students sitting quietly. T responds to students
that are talking or interrupting the lesson by stopping the
demonstration, until the class is quiet to continue.
T plates up the chow mein in a simple, neat fashion on a medium
sized plate. T explains to S that they should present their dishes
in a similar way to get marked in the next lesson.

Year 9 Food Technology

Recipe Book
2 T rice
1/2T oil
small onion (chopped)
t crushed garlic
60g minced steak
cup water
chicken stock cube
1 t tomato sauce
t soy sauce
Pinch curry powder
1 cabbage leaf (shredded)
5 green beans (cut in half)
small stick of celery
(chopped)
2 small mushrooms (sliced)

Class Discussion
Q/ What are some of the nutrients
that are present in this meal?
A/ Meat Protein
Vegetables Vitamins & Minerals
Rice Carbohydrates
Q/What functions do these nutrients
have on the body?
A/ Protein muscle development
Vegetables replenish the
essential vitamins and minerals
Rice energy
Q/ How could we modify this meal for
a vegetarian if they still needed
protein?
A/ Replace the meat with a substitute
of tofu or lentils.

15mins

Students
answer
calculation
question in their workbooks
Q/ If you decided to cook this meal for
a buffet for 10 people, calculate the
amounts of all ingredients you would
need to do so.

T asks S to sit back at their tables, and initiates a class

discussion reflecting on the nutrients learnt about in previous
classes, and what nutrients are present in chow mein. T reminds
S to not call-out, and asks S to raise their hands if they have an
answer to a question. T encourages students to reflect on their
prior learning to answer the questions.

T instructs S to calculate the ingredients needed, and record in

the blank space below the recipe in their booklets. T actively
walks around the class monitoring students that are on task and
those who are not. T responds to off-task students by telling
them to answer the question or they wont be able to cook next
lesson.

T writes the questions on the

whiteboard during the class
discussion to aid visual
learners.

T actively moves around the

class monitoring students
behaviour

T reminds S to bring all their

equipment for the practical
lesson.

CLOSURE
Pack up & class discussion
Q/Why is it important to calculate the
ingredients you need to create a
larger quantity not just guess?
A/Dont waste ingredients, save
money, and ensure the taste will be
the same as the original quantity.
Q/Is everyone prepared to cook in the
practical next lesson?
Q/What equipment must we all bring
for our practical lesson?
A/ Tea towel, apron, container

5 mins

T packs up the demonstration equipment and initiates a class

discussion.
T instructs S to pack up their belongings and put their chairs
behind their desks and to stand quietly.
Once S are standing quietly T allows S to leave the class.