Root Vegetable Tasting
Root Vegetable Tasting
Degustación de verduras de raíz
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Cooking with Kids K-1
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. Students will taste four varieties of fruits or vegetables. However, it is easier for students to draw and then taste one variety of fruit or vegetable at a time. However you choose to prepare items, each group should first have the opportunity to see and draw some of each of the varieties whole. After students draw one variety, taste that variety together before passing out another.
• Wet your hands with clean warm water
Using the Tasting Chart
• Apply soap • Rub your hands together vigorously and scrub all surfaces • Scrub for 20 seconds (sing a,b,c’s ) • Rinse with clean water
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?” Children at this age are not likely to be able to answer with sweet, sour, bitter, or salty, although they may be able to discern these flavors. 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 K-1
Root Vegetables Tasting • LESSON PLAN
Grades K-1: 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 explore personal preference. • Distinguish and articulate similarities and differences. • Learn 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 their hands with soap and warm water.
Farmer Photo and Food Information (15 minutes) 3. Look at the farmer photograph with the students and read the caption. Use the food information to introduce how root vegetables grow. 4. Use a world map or globe to show students where they live and where some of the root vegetables first grew.
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. Give each group a plate of the same root vegetable. Ask students to draw the vegetable in one box on their tasting chart. 6. Pass out food trays and napkins. Remind students to wait to taste the root vegetable until directions are given. Taste the vegetable together, taking turns describing how it looks, smells, tastes, and feels. Repeat the process of drawing and tasting until all the varieties have been tasted. 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 root 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 K-1
Drawing Suggestions • Use colored pencils and crayons. • Vary line thickness.
Enrichment Options • Plant radish or carrot seeds. • Create a fruits and vegetables bulletin board or display. • 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
Adapte esta información para su discusión con la clase. 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!
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 de raíz 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 K-1
Root Vegetable Tasting
Adapt this information for your classroom discussion. 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, root 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 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 K-1
Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Romero Farms
Matt Romero es un granjero en el norte de Nuevo México. En la primavera planta muchos cultivos diferentes. Uno de sus cultivos favoritos son las zanahorias. Matt cultiva zanahorias de muchos colores: rojas, amarillas, moradas, incluso anaranjadas. Las zanahorias son un maravilloso bocadillo saludable.
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Root Vegetables Tasting • STUDENT PAGE
Romero Farms
Matt Romero is a farmer in northern New Mexico. In the spring he plants many different crops. One of his favorites is carrots. He grows carrots in many colors: red, yellow, purple, and even orange. Carrots are a wonderful, healthy snack.
Cooking with Kids K-1
Root Vegetable Tasting • STUDENT PAGE Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Root Vegetable Chart / Tabla de verduras de raíz
Cocinando con Niños K-1
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 K-1
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Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
rábano Cocinando con Niños K-1
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radish Cooking with Kids K-1
Root Vegetables Tasting • STUDENT PAGE
Root Vegetble Tasting • STUDENT PAGE Degustación de verduras de raíz • PÁGINA DEL ESTUDIANTE
Drawing Activity / Actividad para dibujar ä Draw a picture of your family eating together. ä Haga un dibujo de su familia comiendo juntos.
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Cooking with Kids K-1
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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
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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 K-1