Food Nutrition 10
Ms. Lee
Name:___________________________
7. Lesson Plan for Theory on Rice
CLASS: Food and Nutrition 10
GRADE LEVELS: 9 - 10
SUBMITTED BY: Emily Lee
PLO: Students will be able to:
 A5 demonstrate organization and co-operation in partner and group work, including integration of
planning skills (e.g., task sequencing, time management)
 A6 compare like ingredients and how they affect nutrition, flavour, texture, taste, and quality of the
product
 C1 demonstrate an understanding of the following nutrients and their relationship to healthy living:
– Simple and complex carbohydrates
 D3 describe the cultural origins of menus, recipes, ingredients, and meal etiquette of a variety of
ethnic, regional, and local cuisines, as represented in Canada
Objectives:
 Students will be able to understand the characteristics of different types of rice and how that affects
the making of different recipes. Students will also explore the background of different rice, including
their production, their anatomy, and different cultural extensions.
Motivator: Rice T and F and taste testing
Body:
List of consumable supplies needed:


List of all equipment needed:

Rice for taste testing
Worksheets printed out
Poster made for station lessons
Preplanning and preparation steps to be done:
1.
2.
3.
Print out of worksheets for different stations
Purchase the different types of rice for taste testing
Cook the different types of rice for taste testing
4.
Write out posters used for different stations (rice anatomy, rice
around the world)
Time
Outline of steps in the class:
When:
Done:
1 day prior
3 days prior
1 day prior
3 days prior
Points to be discussed during the class (narrative):
Food Nutrition 10
Ms. Lee
1.
5 min
Name:___________________________
Attendance.
Introduction – rice
theory
- Agenda for the day: We will start with a short activity
of T and F based on facts about rice. We will then move on
to the station lesson. At the end of the station lesson, you
will all be given a variety of different cooked and
uncooked rice, and based on the information you have
gathered in different stations, you are going to try to
identify the different rice provided.
Behavior I am looking for today:
10 min
2.
Rice T and F
- I want to remind you about the idea of seating plan
change, and I know that many of you do not want that to
happen, so if you can show me that you can 1. Keep your
voices lower as you go through different stations 2. Avoid
calling out silly answers 3. And if you want to speak in a
class setting, raise your hand. If you can successfully do all
of that I will scratch the idea.
- I do want to note that you all worked very well last class
during you lab, and most of your biryani turned out very
well and everyone seemed to be on task from my
observation last class.
T and F activity:
1.
There are over 40,000 types of rice in the world
(TRUE)
2. In Thailand some Green Net rice farmers use
ducks in the paddy field to eat bugs instead of
chemicals (TRUE)
3. Not much basmati rice comes from India (FALSE70% of Basmati rice originates in India and 2/3 is
exported)
4. Rice is the 5th highest worldwide production.
(FALSE- Rice is the second highest worldwide
production after maize)
5. Rice is a symbol of life and fertility, which is why
it was traditionally thrown at weddings (TRUE)
6. Rice is sodium and cholesterol free (TRUE)
7. White rice is unhealthy (FALSE/Debatable- white
rice is not considered unhealthy, however lacks
some nutritional benefits that brown rice can
offer, such as fibre which is removed from the
bran. The starch in white rice is also more readily
digestible in the body, making your blood sugar
rise easily, which is bad for people with diabetes.
However, it is not necessarily unhealthy, brown
rice just presents more health benefits.)
8. Parboiled rice is pre-cooked rice (FALSE. You will
find out about this as you go through the
stations)
9. Rice has gluten, especially glutinous rice so
people with Celiac disease (sensitivity to gluten)
should be careful (FALSE- Rice is gluten free.
Glutinous rice with an “I” does not contain gluten
with an “e” )
10. Canada has a long history of rice production
(FALSE- Wheat is a staple crop in Canada, in
Food Nutrition 10
Ms. Lee
35 min
3.
Name:___________________________
Station lessons (6
minutes each group
with 1 minute transition
time)
recent years Canadian farmers have also begun to
grow rice due to the increase in Asian population
in Canada)
- Prior to starting the station lesson, name students from
1 to 5-> all same numbers gather and will start at that
numbered station. Each station should have 5-6 students
Station lesson:
15 min
4.
Rice taste testing
5 min
5.
Wrap up – what we
have learned. Collect
assignments
There are a total of 5 stations; each station has different
information that you can gather on write on to your
worksheet. Each group will have a total of 7 minutes at
each station. At the end of the rotation you will be given
the different rice varieties, and as a group you will decide
together which one is which.
Station 1: Information on different types of rice given- try
to identify the correct rice used in the pictures provided
of different dishes
Station 2: Picture of the anatomy of rice will be provided
at the station. Draw it out, label, and define the terms.
Station 3: Putting together the rice cycle wheel- stages of
rice production. The different stages will be given in no
particular order, students will try to guess what order the
different stages come in.
Station 4: Rice around the world- types of rice and dishes
used around the world (competition- the group that gets
the most information will receive 3 bonus marks in term
2.)
Station 5: Write out the cooking steps based on the rice
you are given
Rice Taste Testing
- Hand each group small custard cups of different
varieties of cooked rice. Based on the information they
have gathered in station 1, what do they think the
identities are for each sample.
Closure or summary:
Hopefully this activity was fun for you, we will revisit rice by making paella next class.
Based on what we’ve learned today, what kind of rice do you think the paella dish use?
Food Nutrition 10
Ms. Lee
Name:___________________________
Try to fill in the correct rice varieties:
Options: Brown rice, white long grain rice, white medium grain rice, white short grain rice,
converted rice, wild rice, and instant rice.
Variety
Description
Least processed form of rice,
contains bran and inner germ layer,
available as short, medium, and long
grain, or parboiled; may be
enriched.
Polished grains, usually enriched.
Cooks up firm and fluffy
Polished grains, usually enriched.
Cooks up tender and moist, with
grains tending to stick together
Polished grains, usually enriched.
Cooks up very tender and sticky;
good for sushi and rice pudding;
high starch content
Parboiled to remove the surface
starch, may be enriched; cooks more
slowly than regular milled white
rice; holds well after cooking
Long dark seed that is prepared the
same way as rice; has a nuttier
flavor and chewier texture than
traditional rice; should be rinsed
Also known as minute rice. It has
been cooked, rinsed, and dried, has
a very bland flavor, and is the least
nutritious
Cooking Time
50-60 minutes
25-30 minutes
25-30 minutes
25-30 minutes
30-40 minutes
35-60 minutes
1-2 minutes
Based on the information presented, try to match the correct rice variety with the
photographs of dishes at your table.
Dish 1: ______________________________________ uses _________________________________________
Dish 2: ______________________________________ uses _________________________________________
Dish 3: ______________________________________ uses _________________________________________
Dish 4: ______________________________________ uses _________________________________________
Dish 5: ______________________________________ uses _________________________________________
Food Nutrition 10
Ms. Lee
Name:___________________________
Rice Race: Eating Rice Around the World Super-Challenge
It your team's task to be the first to discover and report about different rice dishes from each of
the world regions listed below. See how many different rice and rice dishes you can
uncover! Ready, set, GO!
North America
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
South America
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
Europe
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
Food Nutrition 10
Ms. Lee
Middle East
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
North Africa
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
Central/SE Asia
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
Pacific (including Australia)
Name of Dish:
Type of Rice used:
Country of Origin:
Kind of dish (breakfast, dessert, main-course, etc):
Special traditions or unique traits of this dish:
Name:___________________________
Food Nutrition 10
Ms. Lee
Name:___________________________
RICE ANATOMY
Please draw the anatomy of rice in the box below, and label husk, bran, endosperm, and
germ.
Define the following:

Husk: _________________________________________________________________

Bran: _________________________________________________________________

Endosperm: _________________________________________________________

Germ: ________________________________________________________________
Which of the above layer is removed in white rice?
Food Nutrition 10
Ms. Lee
The rice we have been given is (circle):
The correct cooking steps involved are:
1.
2.
3.
Name:___________________________
short grain rice
/
long grain rice