In this 6th grade humanities lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.
After this lesson, students will be able to:
- Understand how to make vegetable stock
- Demonstrate basic knife skills and care
- Read and follow a recipe to make Autumn Harvest Soup
- Taste the soup and adjust seasoning
During this lesson, students will:
- Prepare the vegetables for the Autumn Harvest Soup, and sort the remaining parts for the stockpot or the compost
- Choose the proper tool for the job
- Follow the recipe to completion
- Taste and season the soup
For the Chef Meeting
- Autumn Harvest Soup recipe
- Ingredients and tools for demonstration
- Visual aid
For the Autumn Harvest Soup
- Olive oil
- Winter Squash
- Assorted greens
- Vegetable stock
- Two stockpots
- Garlic peeler
- Wooden spoon
- Chef knives
- Paring knives
- Cutting boards
- Measuring beaker
- Measuring cups
- Measuring spoons
Before you Begin
- Collect all the tools and ingredients, and then distribute them to the tables
- Gather supplies for the Chef Meeting
- Create the visual aid
- Copy the Autumn Harvest Soup recipe to hand out
- Soak the bulgur
- Prepare the vegetable stock (for the first class)
At the Chef Meeting
- Welcome students and introduce the Autumn Harvest Soup recipe. Explain that Autumn Harvest Soup is a seasonal recipe and that the largest harvest of the year is in the fall. Invite students to name vegetables that are in season.
- Describe the difference between a recipe that needs to be followed precisely and a recipe like Autumn Harvest Soup, which is flexible. A flexible recipe can be adjusted with what is in the garden or on hand.
- Review that different vegetables and various parts of the same vegetable can cook at different rates. Divide vegetables into two categories, based on how long they take to cook.
- Introduce the term vegetable stock. Explain that cold water, heated slowly over low heat extracts flavor from the vegetables.
- Emphasize which parts of the vegetables will be used for the soup, for the stock or put into the compost.
- Review the ingredients and steps of the recipe.
At the Table
- Meet with the table groups to review the recipe and assign jobs
- Identify the knives used for mincing and dicing and demonstrate both techniques.
- Prepare the recipe.
- Ask students to taste the soup and adjust the seasoning.
- Set the table; eat; clean up.
At the Closing Circle
Ask students to share what their part in preparing the recipe was, and which tool or technique they used.