Root Vegetable Tasting
Root Vegetable Tasting
Degustación de verduras de raíz
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Cooking with Kids 2-3
Root Vegetable Tasting • HELPFUL TIPS
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 three groups of students. Each group of students will receive four plates, one of each variety. 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
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.
Preparing Root Vegetables
Choice and personal preferences 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.
All fruits and vegetables are perishable so 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. Cooking with Kids 2-3
Root Vegetable Tasting • LESSON PLAN
Grades 2-3: Root Vegetable Tasting Lesson Plan Preparation (15 minutes)
Learning Objectives
1. Wash your hands. Wash the root vegetables in a colander using cold running water. Prepare three plates of each root vegetable, dividing the vegetables evenly among the plates.
• Explore and reinforce healthy food choices. • Practice observation and drawing skills. • Use senses to articulate similarities, differences, & personal preference. • Practice oral reading and comprehension. • Broaden knowledge of adjectives. • Practice graphing concepts and skills.
2. Arrange the tables to form three groups. Wash or cover the tables. Divide the students into three groups. Direct students to wash hands with soap and warm water. 3. Distribute four plates to each group, one of each kind of root vegetable. Remind students to wait to taste the vegetables until directions are given.
Farmer Letter and Food Information (15 minutes) 4. 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 Afghanistan and India.
Using the Tasting Chart (25 minutes) 5. Draw a large tasting chart on the board or on large paper as a guide for the class. Write the name of each root vegetable, one in each box. Direct students to draw and label the four root vegetables, one in each box on their tasting chart. 6. Pass out food trays and napkins. Taste each root vegetable together, taking turns describing how each looks, smells, tastes, and feels. Ask students to write adjectives and record their comments. Repeat this process until all the root vegetables have been tasted. Compare the similarities and differences between the two types of carrots, if using. Tasting foods is always voluntary. Requiring children to taste new foods may make them resistant to eating a variety of foods. 7. Vote on which vegetable was the favorite. Complete the bar graph to show how the class voted. Direct students to the additional activity page.
Clean Up (5 minutes) 8. Encourage students to take responsibility for cleaning up. Ask students to clean their tables, dispose of trash, and clean up the floor. Take the food scraps to the compost area if you have one. Share any remaining food with someone in your school or community. Cooking with Kids 2-3
Drawing Suggestions • Use colored pencils and crayons. • Vary line thickness. • Notice shadow and light.
Enrichment Options • Plant radish or carrot seeds. • Invite a farmer to speak to your class. • Take a field trip to a farmers’ market or local farm.
Root Vegetable Tasting Supplies • 24 small orange carrots, 24 small purple carrots, 24 red radishes, 24 French Breakfast radishes OR one pound jicama, peeled & sliced • Twelve paper plates • Small paper food trays and napkins, one each per person
Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Romero Farms Hola, Me llamo Matt. Soy un granjero en el norte de Nuevo México. En la primavera, plantamos muchos cultivos diferentes. Uno de nuestros favoritos son las zanahorias. Cultivamos zanahorias de muchos colores: rojas, amarillas, moradas, ¡incluso anaranjadas! Las zanahorias necesitan una tierra rica para crecer rápidamente y tener un sabor delicado. Planta las semillas y mantén la tierra húmeda, ni muy mojada ni muy seca. Las zanahorias deberían aparecer en 10 a 14 días. Manténlas libres de maleza y crecerán maravillosamente. Comienza a comer algunas cuando tengan el ancho aproximado de un lápiz. Esto ayudará a que el resto de las zanahorias crezcan más grandes. Riégalas dos veces por semana y tendrás un bocadillo fantástico y saludable. ¡Simplemente ve afuera y recoge algunas! Matt Romero Romero Farms
Cocinando con Niños 2-3
Root Vegetable Tasting • STUDENT PAGE
Romero Farms Hello, My name is Matt. I am a farmer in northern New Mexico. In the spring we plant many different crops. One of our favorites is carrots. We grow carrots in many colors: red, yellow, purple, and even orange! Carrots need rich soil to grow quickly and taste tender. Plant the seeds and keep the soil moist, not too wet and not too dry. The carrots should come up in 10-14 days. Keep them weed-free and they will grow beautifully. Start eating a few when they are about as big around as a pencil. This will help the rest of the carrots get bigger. Water them twice a week and you will have a wonderful, healthy snack. Just go outside and pick some! Matt Romero Romero Farms
Cooking with Kids 2-3
Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Las verduras de raíz Datos de nutrición Las verduras de raíz crecen en la tierra y están llenas de vitaminas y minerales. Las zanahorias, nabos, chirivías, remolacha y rábanos son todas verduras de raíz. Las zanahorias tienen vitamina A, importante para tener ojos saludables. Los rábanos tienen vitamina C. Los nabos y la remolacha tienen potasio, que es importante para el corazón, los músculos, los nervios y la sangre. Las zanahorias se pueden comer crudas o cocidas. Incluso se pueden comer las hojas. Los rábanos son deliciosos en ensaladas. ¡Las verduras de raíz frescas son algo crujiente en su almuerzo!
Las verduras de raíz en la historia Las verduras de raíz se han cultivado y comido durante miles de años. Antes de que existiera la refrigeración, las verduras se conservaban en bodegas para vegetales crudos o, a veces, incluso bajo la tierra. Las primeras zanahorias crecieron hace más de 4.000 años en Afganistán. Algunas eran moradas por fuera y amarillas por dentro, algunas rojas, algunas amarillo claro, ¡y algunas negras! Hace cuatrocientos años, los holandeses desarrollaron la zanahoria anaranjada que comemos hoy.
El cultivo de las verduras de raíz Las zanahorias prefieren tierra fina y rica, temperaturas frescas, y abundante agua. La mayoría de las zanahorias tardan 55 a 70 días, desde que se plantan las semillas hasta que se cosechan. Los rábanos son una de las verduras que más rápido crecen. La mayoría de los rábanos se pueden plantar a comienzos de la primavera y estarán listos para ser cosechados ¡en sólo cuatro semanas!
Palabras de vocabulario nervios crudo conservaban
Nombre tres tipos de verduras de raíz. Antes de que existieran los refrigeradores, ¿dónde se almacenaban las verduras? Las zanahorias, ¿siempre han sido anaranjadas? Cocinando con Niños 2-3
Root Vegetable Tasting • STUDENT PAGE
Root Vegetables Nutrition Facts Root vegetables grow in the soil and are full of vitamins and minerals. Carrots, turnips, parsnips, beets, and radishes are all root vegetables. Carrots have vitamin A, which is important for healthy eyes. Radishes have vitamin C. Turnips and beets have potassium, which is important for the heart, muscles, nerves, and blood. Carrots can be eaten raw or cooked. Even the leaves are edible. Radishes taste delicious in salads. Fresh root vegetables give a crunch to your lunch!
Root Vegetables in History Root vegetables have been grown and eaten for thousands of years. Before there were refrigerators, vegetables were stored in root cellars or, sometimes, even in the ground. Carrots grew more than 4,000 years ago in Afghanistan. Some were purple on the outside and yellow on the inside, some were red, some pale yellow, and some black! Four hundred years ago, the Dutch people developed the bright orange carrot that we eat today.
Growing Root Vegetables Carrots like fine, rich soil, cool temperatures, and plenty of water. Most carrots take 55 to 70 days from planting the seeds to harvesting them from the ground. Radishes are one of the fastest growing vegetables. Most radishes can be planted in early spring and will be ready to harvest in only four weeks!
Vocabulary Words nerves raw stored
Name three types of root vegetables. Before there were refrigerators, where did people store vegetables? Have carrots always been orange?
Cooking with Kids 2-3
Root Vegetable Tasting • STUDENT PAGE Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Root Vegetable Chart / Tabla de verduras de raíz
Cocinando con Niños 2-3
Root Vegetable Tasting • STUDENT PAGE Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Make a Bar Graph / Haga un gráfico de barras ä Show how your class voted. Write the name of each fruit or vegetable at the bottom of the graph. Then color the number of boxes to show how many voted for each one.
Number of students / Número de estudiantes
ä Muestre como votó su clase. Escriba el nombre de cada fruta o verdura al fondo del gráfico. Luego coloree el número de cuadros para mostrar cuantos votaron por cada una. 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1
Root vegetable varieties / Variedades de verduras de raíz Cooking with Kids 2-3
Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Rábanos
ä Llene los espacios en blanco con la palabra correcta. rápido
frescas
tierra
Los rábanos prefieren las temperaturas _________________. Se pueden cultivar en casi cualquier tipo de _________________. Los rábanos crecen _________________. Cocinando con Niños 2-3
Root Vegetable Tasting • STUDENT PAGE
Radishes
ä Fill in the blanks with the correct word. fast
cool
soil
Radishes like _________________ temperatures. They can grow in almost any kind of _________________. Radishes grow _________________.
Cooking with Kids 2-3
Degustación de verduras de raíz
Rábanos
ä Llene los espacios en blanco con la palabra correcta. rápido
frescas
tierra
frescas Los rábanos prefieren las temperaturas _________________. Se pueden tierra cultivar en casi cualquier tipo de _________________. Los rábanos crecen rápido _________________. Cocinando con Niños 2-3
Root Vegetable Tasting
Radishes
채 Fill in the blanks with the correct word. fast
cool
soil
cool Radishes like _________________ temperatures. They can grow in almost fast any kind of _________________. Radishes grow _________________. soil
Cooking with Kids 2-3
Root Vegetable Tasting • STUDENT PAGE Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Writing and Drawing Activity / Actividad para escribir y dibujar ä Finish the sentence: The first time I ate… Draw a picture of your family eating together. ä Termine la oración: La primera vez que comí... Haga un dibujo de su familia comiendo juntos.
____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________
Cocinando con Niños 2-3
Cooking with Kids 2-3
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Cooking with Kids
Root Vegetables
Carrots and radi shes are cool weather vegetabl es, but are inexpensive and available all year long. Turnip s, parsnips, and beets are othe r root vegetables your family might like to try. All root vegetables contain abundant minerals.
What should I buy?
Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper, and rosemary, if using. Toss the vegetables so that the oil coats them evenly. Bake for 30 to 40 minutes, or until tender and lightly browned.
Wash and peel the carrots, parsnips, and beets. Cut the vegetables into 1-inch wedges and put them into a shallow baking pan, spreading them to form a single even layer. Scrub the potatoes and cut them into eighths. Add the potatoes to the pan. Cut the onion in half, then into 1 ⁄4 inch thick slices and add to the pan.
Preheat the oven to 425 degrees F.
2 carrots 2 beets 2 potatoes 2 parsnips 1 onion 1 tablespoon olive oil 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon freshly ground black pepper 1 teaspoon fresh or dried rosemary, optional
Roasting vegetables brings out their natural sweetness and is very easy to do. Parsnips look like pale-colored carrots and have a nutty flavor. You can experiment with other types of root vegetables, like turnips, rutabagas, sweet potatoes, or celery root. Whatever you choose, remember to cut the vegetables into pieces that are roughly the same size so that they will cook evenly.
Serves 4 as a side dish
Roasted Root Vegetables
Root Vegetable Tasting • HOME RECIPE
Cocinando con Niños es una organización, sin fines de lucro, l que provee educación nutriciona en las escuelas primarias. Su hijo participa en clases donde se les presentan frutas y verduras frescas. Pregúntele a su hijo sobre las clases de Cocinando con Niños y disfrute esta sencilla receta en su hogar. Creemos que cuando los niños crecen con buena comida tendrán herramientas efectivas para una vida saludable.
Cocinando con Niños
Las verduras de raíz
Las zanahorias y los rá banos son verduras de clima frio, pero se encuentran a bu en precio durante todo el año. Los nabos, las chirivía s y las betarragas son otras ve rduras de raíz que su familia puede probar. Todas las verd uras de raíz contienen muc hos minerales.
¿Qué debo comprar?
Agregue la cebolla a la fuente y rocíe el aceite de oliva sobre las verduras. Agregue la sal, pimienta y romero (si es que la utiliza). Mezcle las verduras para que el aceite las cubra uniformemente. Hornee por 30 a 40 minutos, o hasta que estén tiernas y levemente doradas.
Lave y pele las zanahorias, nabos y remolachas. Corte las verduras en trozos de 1 pulgada y póngalas, en una sola capa, en una fuente para el horno (no muy profunda). Friegue las papas, luego córtelas en octavos y agréguelas a la fuente. Corte la cebolla por la mitad, luego en rebanadas de 1⁄4 pulgada de grosor.
Precaliente el horno a 425 grados F.
2 zanahorias 2 remolachas 2 papas 2 nabos 1 cebolla 1 cucharada de aceite de oliva 1 ⁄2 cucharadita de sal 1 ⁄4 cucharadita de pimienta negra recién molida 1 cucharadita de romero fresco o seco, opcional
Preparar las verduras asadas acentúa su dulzura natural y es muy fácil de hacer. Las chirivías parecen zanahorias pálidas y tienen un sabor a nueces. Puede experimentar con otros tipos de verduras de raíz, como los nabos, colinabos, batatas, o la raíz de apio. Cualquiera sea su elección, recuerde cortar las verduras en trozos del mismo tamaño, aproximadamente, para que se cocinen de manera uniforme.
Sirve 4 como acompañamiento de plato principal
Verduras de raíz asadas
Degustación de verduras de raíz • RECETA DE CASA
Cocinando con Niños 2-3