2. Reading Comprehension Understand and analyze the differences among various categories of informational materials (e.g., textbooks, newspapers, instructional manual, signs) in terms of their structure and purpose. Word Analysis & Systematic Vocabulary Development Clarify word meaning through the use of definition, example, restatement, or contrast

3. The students will be able to understand the format for following a simple recipe. The students will be able to read and follow the directions of a simple recipe. The students will be able to explain the directions of a simple recipe to another person. The students will recognize and record verbs in the recipe directions The students will write a recipe using effective transitions and verbs The students will engage in a hands-on experience of performing a simple cooking lesson.

4. Do you like to cook? Why/Why not? Who taught you to cook? What are your favorite foods/dishes to cook? Do you think it is important for both men and women to know how to cook? Why/Why not?

5. Students generate key words that they have read in recipes such as: Ingredients, directions, stove, microwave, oven, cook, bake, mix, beat, stir, sift, together, add, etc. Have students help define what they mean.

6. Discuss definitions with your partner. MixStir ChopSlice Separate Peel

7. Using the “real” packaged food directions and cookbooks, students will write a real or fictional recipe on a recipe card. Students will use the format of a recipe. Use vocabulary from the lesson, stir, mix, grade, etc.