This lesson is all about cooking potatoes four different ways–broiled, fried, mashed, and skins. Each lab group cooks up a russet potato and a sweet potato. This lesson includes potato lab questions to do during the down time using Food for Today textbook.
Time Frame: 1 block
Objectives
- 8.5.2. Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Set
- Break students into four lab groups. Each lab group will cook a russet potato and a sweet potato using a certain method. While students are waiting for their potato to cook or after they are finished they are to work on completing their potato lab worksheet using the text book.
- The whole class will taste test each of the different labs potato dishes. Have students portion their potatoes so there is enough for everyone to have a taste.
Extensions
For something super old fashioned and extremely different have your students make potato candy. It is super easy and has its roots in the depression era so its good for a little history lesson to boot. Potato Candy This could also be an extra credit assignment.
Attachments
- Potato Lab (Word)
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