Grains Unit: Day 3 International Rice Lab

Time Frame:1 block

Objective

  • Apply food selection and preparation guidelines related to rice.

Set

  • Review Questions: What is the ratio of water to rice? What kinds of rice are there? What is the difference between sushi rice and long grain rice?

Materials

  • Lab ingredients

Instruction

  • Go over the characteristics of high quality rice:
    • Appearance: grains intact, white, translucent
    • Texture: firm but tender, fluffy

Activities

  • Each lab group will make a different kind of rice from a different culture. Recipes I use are under the “links” section.
  • When the rice is finished everyone will taste all the different kinds of rice.
  • While the rice is cooking students are to work on their lab worksheet using their Food for Today textbook.

Evaluation

  • Graded Rice Lab Questions

Attachments

Links

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