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This document outlines a lesson plan for a 7th grade commercial cooking class that focuses on weights and measurements. The objectives are for students to understand measurement conversions and ingredient substitutions. The lesson covers abbreviations and equivalents of measurements, measuring ingredients according to recipes, and substituting ingredients. Students will practice these skills through class discussions, demonstrations, group activities, and self-checks. The goal is for students to accurately

Author

JeeNha Bonjoure

Language

EN