Post by Ms. Kathy on Oct 6, 2004 9:05:36 GMT -6
This comes from a list of activities I have for teachers to use to include our kids with V.I. It's written in lesson plan form but it is a good activity for in and out of the classroom.
Fall Cooking
Ms. Kathy’s Kids—This is one of Mrs. Beryl’s favorite fall activities. It’s been used with self-contained classes, preschoolers and Daisy/Brownie Girl Scouts.
Fall Applesauce
Do Before:
1. Collect pictures from magazines and newspapers of Fall produce, dress, activities and mount them on a poster or bulletin board. . Some fall produce are squash, pumpkins and apples. You may want to stick to only those three. Print the names of the items underneath the pictures whether or not the children are readers. Be sure to get apples in three different colors, because most of the time children think of only red apples. {there is nothing wrong with reminding blind or color-blind children what color things are. They really want to know--whether or not they understand the concept of color!]
2. Tape a long sheet of craft paper to the board labeled “Shopping List”. Find pictures of everything on the shopping list below.
Discussions
1. Talk about fall produce and find pictures in magazines [label for braille readers.]
2. Discuss the three colors of apples and that a traditional Fall dish is applesauce and that working together they will be apples to make some.
3. Let the children help prepare the shopping list: Say, “When we go shopping we will need sugar”. Then allow one of the students to paste or tape a picture of sugar next to the word. Do the same for the rest of the shopping list.
Shopping List
If you have no cooking/eating utensils you may want to add them to the shopping list:
Shopping Trip
1. Remind the students of the items on the shopping list. Take the shopping list when you take them grocery shopping and remind them again at the store.
2. Allow each student to find an item on the list by matching the pictures with the items on the store shelves. You may wish to find the items as a group or pair 2 students with each adult.
3. Meet together before the check out and go over all the items comparing the items in the shopping basket with those on the list.
4. The children can help at the checkout counter.
Cooking day
You obviously cannot shop and cook on the same day. Be prepared to start the cooking in the morning after breakfast and the morning hygiene routine.
One of the adults may stay behind and start peeling all but three apples --one apple of each color. Allow children with limited use of their hands to have hand-over-hand assistance from an adult. It is important that each child feels he/she has contributed. ALL HANDS WASHED
1. Seat all students. Remind them of the items they helped to purchase on shopping day.
2. The adult who stayed behind to peel apples will show the students how the apples were peeled with the potato peeler. Each student receives a peeled apple and a plastic knife. With adult assistance they can cut up the apple into small pieces. (You may need to cut the apples into quarters and then allow the children to cut the quarters).
3. While the apples are being cut up stop each child one at a time to sit with the adult with the potato peeler so that each one can have a turn trying the peeler on one of the three apples with the peel left on.
4. Let three students get three cups full of water and put it in the pot. Allow another two to get 2 cups of sugar and another to add a teaspoon of cinnamon.
5. An adult should turn the pot on high until the mixture comes to a boil. Then turn the temperature down to medium. The pot will have to cook most of the day. Remind students they are not to go near or to touch the pot or the burners.
6. Under adult supervision/hand-over-hand guidance allow each student a turn to stir the pot every 30 minutes or so during the day while the day’s regular activities continue. Mash the apples with the potato masher or a big spoon if needed.
7. After lunch or during evening snack time the applesauce should be ready to dish up in little bowls. Leftovers can be refrigerated.
DWM (Discussion While Munching)
Fall Cooking
Ms. Kathy’s Kids—This is one of Mrs. Beryl’s favorite fall activities. It’s been used with self-contained classes, preschoolers and Daisy/Brownie Girl Scouts.
Fall Applesauce
Do Before:
1. Collect pictures from magazines and newspapers of Fall produce, dress, activities and mount them on a poster or bulletin board. . Some fall produce are squash, pumpkins and apples. You may want to stick to only those three. Print the names of the items underneath the pictures whether or not the children are readers. Be sure to get apples in three different colors, because most of the time children think of only red apples. {there is nothing wrong with reminding blind or color-blind children what color things are. They really want to know--whether or not they understand the concept of color!]
2. Tape a long sheet of craft paper to the board labeled “Shopping List”. Find pictures of everything on the shopping list below.
Discussions
1. Talk about fall produce and find pictures in magazines [label for braille readers.]
2. Discuss the three colors of apples and that a traditional Fall dish is applesauce and that working together they will be apples to make some.
3. Let the children help prepare the shopping list: Say, “When we go shopping we will need sugar”. Then allow one of the students to paste or tape a picture of sugar next to the word. Do the same for the rest of the shopping list.
Shopping List
- Sugar
- 4 red apples
- 4 yellow apples
- 4 green apples
- Powdered cinnamon
If you have no cooking/eating utensils you may want to add them to the shopping list:
- Styrofoam/plastic bowls
- Plastic eating utensils—especially knives and spoons
- Measuring spoons and measuring cups
- Stirring spoon or wooden spoon
- Hot plate
- Gallon cooking pot with lid
- Potato peeler
- Potato masher
Shopping Trip
1. Remind the students of the items on the shopping list. Take the shopping list when you take them grocery shopping and remind them again at the store.
2. Allow each student to find an item on the list by matching the pictures with the items on the store shelves. You may wish to find the items as a group or pair 2 students with each adult.
3. Meet together before the check out and go over all the items comparing the items in the shopping basket with those on the list.
4. The children can help at the checkout counter.
Cooking day
You obviously cannot shop and cook on the same day. Be prepared to start the cooking in the morning after breakfast and the morning hygiene routine.
One of the adults may stay behind and start peeling all but three apples --one apple of each color. Allow children with limited use of their hands to have hand-over-hand assistance from an adult. It is important that each child feels he/she has contributed. ALL HANDS WASHED
1. Seat all students. Remind them of the items they helped to purchase on shopping day.
2. The adult who stayed behind to peel apples will show the students how the apples were peeled with the potato peeler. Each student receives a peeled apple and a plastic knife. With adult assistance they can cut up the apple into small pieces. (You may need to cut the apples into quarters and then allow the children to cut the quarters).
3. While the apples are being cut up stop each child one at a time to sit with the adult with the potato peeler so that each one can have a turn trying the peeler on one of the three apples with the peel left on.
4. Let three students get three cups full of water and put it in the pot. Allow another two to get 2 cups of sugar and another to add a teaspoon of cinnamon.
5. An adult should turn the pot on high until the mixture comes to a boil. Then turn the temperature down to medium. The pot will have to cook most of the day. Remind students they are not to go near or to touch the pot or the burners.
6. Under adult supervision/hand-over-hand guidance allow each student a turn to stir the pot every 30 minutes or so during the day while the day’s regular activities continue. Mash the apples with the potato masher or a big spoon if needed.
7. After lunch or during evening snack time the applesauce should be ready to dish up in little bowls. Leftovers can be refrigerated.
DWM (Discussion While Munching)
- What happen to the apples? How did they change?
- What did we do to make this delicious apple sauce?
- What did you do to help make the applesauce? Do you like the applesauce?