45 minutes (10 active minutes time)
Role of Teacher
Classroom management and lead discussion about the different ways we can use apples.
Ingredients: Apples / Apple Cider or Water / Cinnamon / Nutmeg
Equipment: Pot for making applesauce / Cutting board / Knife / 4 bowls / 4 wooden spoons / Bowls and spoons for each student / Cups for each student (if using apple cider)
- Fall is the perfect time to enjoy local apples. Other than eating them whole and raw, there are a variety of preparations of apples that can serve as healthy snacks.
- Apple Cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp and sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer.
- There are over 7500 varieties of apples and the first apple seed to be planted in NJ was in 1639.
- Comparing texture and taste of different preparations.
- Identifying plant parts of apples.
Today we will be exploring apples! In the fall, as the leaves change color, it is also the time of year when local apples are thriving. We can eat apples in many different ways and today we are going to make and enjoy a few preparations.
The Plan/Procedure/Lesson Activities
- Cut up apples into chunks. Add about ½ cup apple cider and cook down. Add more water or cider as needed. This should be done by the time the students come into class.
- Cut up apples into slices for students to taste.
- Place spices (cinnamon and nutmeg) in bowls, one for each table.
- When students come in, have them wash their hands.
- Introduce lesson today about apples.
- Tell them you started to make the applesauce but need their help to finish! Hand each table a bowl with applesauce. Each table will pour in the spices and take turns mixing them into the applesauce mixture. Have students count with each other 5 mixes per student.
- Pour a spoonful of applesauce into a bowl for each student and have a tasting of applesauce. Have students make observations about the taste and the texture of the applesauce.
- Next, hand out slices of raw apples. Have students taste and compare the texture/taste of the two.
- Finally, do a tasting of the apple cider. Talk about how the cider is made.
- The teacher will lead the discussion on other ways we could use apples. Have students brainstorm and come up with other preparations.
- End with a discussion on what part of the plant the apple is (fruit). Ask students were the seeds are in the apple. Have them recall the role of the seeds.
Wrap up and Reflection
This is the time of year when apples taste the freshest and sweetest because fall is when they are in season in New Jersey. Look out for apples all month on the school lunch menu. The Chef will be preparing them on the menu in all different ways! Maybe you’ll see one of the preparations we brainstormed about?!
Bring students out to the garden to explore the apple tree.
Successes and Challenges
Students love trying the apples in different ways. Giving them an opportunity to “finish” the applesauce by mixing in the spices really makes them feel a sense of ownership over the process. Any job is big for them!