11.

Lesson Plan for Skewers Demonstration and DIY Marinade

CLASS: Food and Nutrition 11/12

GRADE LEVELS: 11-12

SUBMITTED BY: Emily Lee

PLO: Students will be able to:

A3 demonstrate the ability to accurately evaluate and follow recipes using a variety of food
preparation techniques and equipment

A5 demonstrate organization and co-operation in partner and group work, including integration of
planning skills (e.g., task sequencing, time management)

Objectives: Students will be able to create their own marinade for skewers incorporating the
different elements of a successful marinade.

Body:

List of consumable supplies needed: List of all equipment

needed:
 250 mL beef  Mixing bowls
Coleslaw-  Measuring spoons
 1/6 cabbage, thinly sliced
 Measuring cups
 125 mL mayonnaise
 50 mL sugar  Liquid measuring
cup
 30 mL milk
 20 mL vinegar  Red chopping board
 2 mL salt  White chopping
 2 mL pepper board
 Zip-lock bag
Ingredients for Marinade-
 French knife
 Baking pan
 Skewers

Preplanning and preparation steps to be done: When: Done:

1. Purchase and portion ingredients for demonstration 2 days prior
2. Set up table of ingredients students can use for their
marinade 1 day prior

Time Outline of steps in the class: Points to be discussed during the class
10 min 1. Attendance and overview of - Ask students what are the main
today things you should include when
2. Pass out their recipes making a successful marinade?
 3. Review how to create a marinade
20 min - Go over the agenda of the day
4. Demonstrate using a mallet and and the ingredients on the
go over how to cook their ingredients table that they can
marinated beef next class use after. Ingredients to include
for their marinade: soy sauce,
vinegar, onions, garlic, sesame
30 min
oil, vegetable oil, honey, brown
5. Students have time to tenderize
sugar, cumin powder, garlic
their beef using a mallet and
powder, coriander, curry pastes,
create their own marinade
apple sauce, pineapple juice,
coca cola, chili powder, turmeric,
fish sauce.
- Show students my pre-
10 min 6. Clean up
marinated beef and ingredients I
have included in my marinade.
- You can be creative with your
marinade, but make sure the
ingredients do go together. Next
lab for your final produce I will
actually come around to have a
taste of your creation to see how
it tastes so don’t try to be silly
and add ingredients that you
know won’t go well together.
 Skewers with DIY Marinade
Recipe Concept: Creating a marinade
Serving: 4 Lab Duty:__________________________

Nutritional Value Ingredients Equipment

 250 mL beef
1. What is the main food Coleslaw-
group?
a. Grain products
 1/6 cabbage, thinly
b. Meat and Alternatives sliced
c. Milk and Alternatives  125 mL
d. Other foods mayonnaise
e. Vegetables and Fruits  50 mL sugar
 30 mL milk
2. What is the main  20 mL vinegar
nutrient?  2 mL salt
a. Carbohydrates  2 mL pepper
b. Protein
c. vitamin A
Marinade-
d. vitamin B complex
e. vitamin C 
f. Vitamin D and calcium 








Method:
Day 1
1. Combine marinate ingredients in a bowl.
2. Cut the meat into small pieces about 3 cm by 3 cm.
3. Toss meat to cover it in the marinate and place it in a Ziploc bag
4. Refrigerate until next class

Day 2
1. Preheat oven to 500ºF
2. Thread meat on skewers and place on cookie sheet.
3. Cook in over 4-6 minutes, turn over and cook another 5 minutes.

Coleslaw
4. While waiting for skewers, combine all coleslaw ingredients except for
cabbage in a large bowl and combine well.
5. Add the cabbage and toss to coat.