Lesson Plan
Recipe Roadmap
Students will practice preparing a simple vegetable stir-fry, developing fine motor skills, reinforcing kitchen safety procedures, and enhancing nutritional awareness through guided instruction and hands-on cooking tasks.
This lesson empowers 9th-grade special education students to gain real-world culinary skills, promotes independence, reinforces safe kitchen habits, and fosters healthy eating choices.
Audience
9th Grade Special Education Group
Time
40 minutes
Approach
Guided demo, hands-on cooking, and structured reflection.
Materials
Prep
Station Preparation
10 minutes
- Gather and measure all ingredients (vegetables, oil, seasonings).
- Set up cooking stations with cutting boards, knives, bowls, pans, and aprons.
- Ensure work surfaces are clean and sanitized.
- Review Cooking 101 Visuals focusing on handwashing, knife safety, and hot-surface warnings.
Step 1
Introduction & Safety Review
5 minutes
- Welcome students and state the lesson objective: practice making a stir-fry safely.
- Display Cooking 101 Visuals to review handwashing steps, proper knife handling, and hot pan cautions.
- Prompt students to identify safety symbols and share any prior kitchen safety tips.
Step 2
Demonstration of Stir-Fry Steps
7 minutes
- At the demonstration station, model each step from the Step-by-Step Stir-Fry Activity Cards: washing, chopping, heating oil, adding veggies, seasoning, and stirring.
- Emphasize correct cutting techniques and safe pan handling.
- Invite students to ask questions throughout the demo.
Step 3
Student Cooking Activity
15 minutes
- Students work in small groups to follow their own Step-by-Step Stir-Fry Activity Cards.
- Teacher circulates, offering support with tool use, safety checks, and fine motor guidance.
- Provide verbal praise for correct safety and cooking techniques.
Step 4
Tasting & Cleaning
7 minutes
- Allow students to sample a small portion of their stir-fry.
- Distribute the Safety & Taste Rubric for students to evaluate safety practices, teamwork, and flavor.
- Guide students to clean and sanitize their stations, return utensils, and dispose of waste properly.
Step 5
Reflection & Check-In
6 minutes
- Convene for a brief discussion: What went well? What challenges did you face?
- Ask each student to share one safety rule they applied and one nutritional insight they gained.
- Record observations on fine motor progress and safety adherence for future planning.
Slide Deck
Cooking 101: Safety & Basics
In this mini-lesson, we’ll cover:
- Handwashing steps
- Knife safety tips
- Hot surface warnings
- Ingredient overview
- Stir-fry process outline
Welcome students to the Cooking 101 Visuals deck. Introduce the importance of safety and basic steps before starting the stir-fry activity.
Handwashing Steps
- Wet hands under warm running water.
- Apply soap and lather well.
- Scrub all surfaces (backs, between fingers, under nails) for 20 seconds.
- Rinse thoroughly.
- Dry with a clean towel or paper towel.
Walk students through each step of proper handwashing. Model the motions and ask a volunteer to demonstrate.
Knife Safety Tips
• Use a stable cutting board on a non-slip surface.
• Grip knife handle firmly with dominant hand.
• Tuck fingertips of the other hand (“claw grip”).
• Slice away from your body in smooth, controlled motions.
• Keep blade clean and dry between uses.
Demonstrate how to hold a knife safely and the correct cutting zone. Emphasize ‘claw grip’ for guiding.
Hot Surface Warnings
• Always assume pans and burners are hot.
• Use oven mitts or heat-resistant gloves.
• Keep handles turned inward to avoid knocks.
• Never leave a hot pan unattended.
• Watch for steam when lifting lids.
Explain why pans and stovetops can cause burns. Point out the warning symbols on equipment.
Stir-Fry Ingredient Overview
• Vegetables: bell peppers, carrots, broccoli
• Oil: vegetable or sesame oil
• Seasonings: soy sauce, garlic, ginger
• Optional add-ins: green onions, mushrooms
Show real or pictured ingredients. Ask students to name each and discuss its color, texture, and nutritional benefit.
Stir-Fry Process Outline
- Wash and prep vegetables
- Chop using safe knife techniques
- Heat oil in pan over medium heat
- Add vegetables and stir continuously
- Season to taste and serve
Preview the five core steps they will follow in today’s cooking activity. Encourage questions.
Activity
Kitchen Confidence: Step-by-Step Stir-Fry Activity Cards
Below are five simple, visual activity cards to guide you through making a vegetable stir-fry. Each card shows one step with clear instructions and a supporting image space. Feel free to print, laminate, or display on a screen.
Card 1: Wash Vegetables
Image: (Picture of vegetables under a faucet)
• Place mixed vegetables in a clean colander.
• Turn on cold water.
• Gently rub each piece to remove dirt.
• Shake off excess water and pat dry with a paper towel.
Card 2: Chop Vegetables
Image: (Picture of a ‘claw grip’ cutting board and knife)
• Put a damp cloth under the cutting board to keep it from slipping.
• Hold the knife firmly; tuck fingertips back (claw grip).
• Slice vegetables into bite-sized pieces using smooth, even cuts.
• Ask for help if the pieces feel too small or too hard to cut.
Card 3: Heat the Oil
Image: (Picture of a pan on the stove with oil shimmering)
• Place pan on burner; set heat to medium.
• Pour 1–2 tablespoons of oil into the pan.
• Watch for the oil to shimmer (not smoke).
• Use an oven mitt or heat-resistant glove if you need to move the pan.
Card 4: Add Vegetables & Stir
Image: (Picture of vegetables being stirred in a pan)
• Carefully add chopped vegetables to the hot pan.
• Use a spatula to keep the vegetables moving.
• Stir continuously for 4–5 minutes until bright and slightly tender.
• Keep pan handle turned inward to avoid bumps.
Card 5: Season & Serve
Image: (Picture of soy sauce being drizzled over cooked vegetables)
• Turn off the burner.
• Add 1–2 teaspoons of soy sauce (or seasonings) and stir once.
• Use a spoon to transfer stir-fry to a serving dish.
• Let it cool for 1 minute before tasting.
Rubric
Safety & Taste Rubric
Use this rubric to assess each student’s safety practices, teamwork, and the taste quality of their stir-fry. Circle the level that best describes their performance for each criterion.
| Criterion | 3 – Exemplary | 2 – Proficient | 1 – Beginning | 0 – Not Demonstrated |
|---|---|---|---|---|
| Safety Procedures | Consistently follows all safety steps independently (proper handwashing, knife grip, hot-pan handling). | Follows most safety steps with occasional reminders. | Knows some safety rules but needs frequent prompting. | Ignores safety procedures; unsafe actions observed. |
| Teamwork | Actively collaborates, communicates clearly, helps peers, and shares tasks fairly. | Works cooperatively with group; minimal prompting needed. | Participates but is sometimes distracted or needs reminders to engage. | Does not participate or hinders group progress. |
| Taste Quality | Stir-fry is flavorful, well-seasoned, and cooked to the correct texture. | Generally tasty with minor seasoning or texture issues. | Limited flavor or uneven cooking; needs guidance on seasoning or timing. | Unpalatable (overcooked/raw) or seasoning missing; not edible. |
Total Score: ___ / 9
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