Cooking with Kids 4-6 www.cookingwithkids.net

Grape and Raisin Tasting

Degustación de uvas y pasas

Cooking with KidsGrades 4-5-6

© 2005 Lynn Walters and Jane Stacey. All rights reserved. Original artwork by Stephanie Morris and Monica Welsh

This lesson plan includes the right to reproduce up to 30 copies of each page of student materials. Other than the above exception, no part of these materials may be reproduced or distributed in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storageor retrieval system, without permission in writing from the authors.

Cooking with Kids, Inc. is a 501(c)(3) nonprofit organization.PO Box 6113 • Santa Fe, New Mexico • 87502-6113

Cooking with Kids 4-6www.cookingwithkids.net

Helpful Tips for the Tasting Lesson

Preparing Plates of FoodThe lesson plan is designed for three groups of students.Each group of students will receive four plates, one of eachvariety. However you choose to prepare items, each groupshould have the opportunity to see and draw all of thevarieties whole and then taste each of the four varieties.

Using the Tasting ChartEncourage students to use all five senses while exploringand tasting the fruits or vegetables. Ask questions aboutsize, shape, color, smell, and texture. Model the use ofdescriptive language. Give examples.

If students need prompting, ask questions that allow children to choose from opposites or answer with “yes” or“no.” “Is it wet or is it dry?” “Is it smooth or is it bumpy?”Do not ask, “What does it taste like?” Instead say, “Take amoment to think about the flavor. Would you describe theflavor as sweet, sour, bitter or salty?” If necessary, giveexamples of these flavors.

It is important that students be able to choose whether toeat the food or not and be allowed to practice using theirsenses. Acknowledge their likes and dislikes by noting thatall people are different and comment on differences in anaccepting manner. It is important not to praise children wholike a fruit or vegetable more than those who dislike it.

Choice and personal preferences are an important part oftasting lessons. Tasting foods is always voluntary. Requiring children to taste new foods may make themresistant to eating a variety of foods.

Hand WashingWashing hands properlywill remove nearly all thegerms that get on yourhands during the courseof daily activities. Do notuse antibacterial handsanitizer when workingwith food.

• Wet your hands with clean warm water

• Apply soap

• Rub your hands together vigorouslyand scrub all surfaces

• Scrub for 20 seconds(sing a,b,c’s )

• Rinse with clean water

Grape and Raisin Tasting • HELPFUL TIPS

Preparing Grapes and RaisinsAll fruits and vegetables are perishable so shouldbe used as soon as possible or refrigerated.Use a colander inside abowl when washing them,so that they do not comeinto contact with theclassroom sink. Use cleancool running water.

Cooking with Kids 4-6 www.cookingwithkids.net

Grape and Raisin Tasting • LESSON PLAN

Grades 4-6: Grape and Raisin Tasting Lesson Plan

Preparation (15 minutes)1. Wash your hands. Wash the grapes in a colander using

cold running water. Prepare three plates of each grapeand each raisin variety, dividing the fruits evenly amongthe plates.

2. Arrange the tables to form three groups. Wash or coverthe tables. Divide the students into three groups. Directstudents to wash hands with soap and warm water.

3. Distribute four plates to each group, one of each kindof grape or raisin. Remind students to wait to taste thefruit until directions are given.

Farmer Letter and Food Information (15 minutes)4. Read and discuss the farmer letter and food information.

Ask students to take turns reading aloud. Using aworld map or globe, ask students to find NorthAmerica, Asia, Europe, and South America.

Using the Tasting Chart (25 minutes)5. Draw a large tasting chart on the board or on large

paper as a guide for the class. Write the name of eachgrape or raisin variety, one in each box. Ask students todraw and label the four varieties of grapes and raisins,one in each box on their tasting chart.

6. Pass out food trays and napkins. Taste each varietytogether, taking turns describing how each grape orraisin looks, smells, tastes, and feels. Ask students towrite adjectives and record their comments. Repeat this process until all the grapes and raisins have been tasted. Tasting foods is always voluntary. Requiringchildren to taste new foods may make them resistant toeating a variety of foods.

7. Vote on which grape or raisin was the favorite.Complete the bar graph to show how the class voted.Direct students to the additional activity page.

Clean Up (5 minutes)8. Encourage students to take responsibility for cleaning

up. Ask students to clean their tables, dispose of trash,and clean up the floor. Take the food scraps to the compost area if you have one. Share any remainingfood with someone in your school or community.

Learning Objectives• Explore and reinforce

healthy food choices.• Practice observation

and drawing skills. • Use senses to articulate

similarities, differences,& personal preference.

• Practice oral reading and comprehension.

• Broaden knowledge of adjectives.

• Practice graphing concepts and skills.

Drawing Suggestions• Use colored pencils

and crayons.• Vary line thickness.• Notice shadow and

light.

Enrichment Options• Create a Healthy

Foods bulletin board. • Invite a farmer to

speak to your class.• Take a field trip to a

farmers’ market or local farm.

Grape and RaisinTasting Supplies• 11⁄2 pounds white grapes

11⁄2 pounds red grapes1⁄2 pound Thompson seedless raisins1⁄2 pound golden raisins

• Twelve paper plates• Small paper food trays

and napkins, one each per person

Cooking with Kids 4-6

Grape and Raisin Tasting

Degustación de uvas y pasas

www.cookingwithkids.net

Cooking with KidsGrades 4-5-6

Name/Nombre

© 2005 Lynn Walters and Jane Stacey. All rights reserved. Original artwork by Stephanie Morris and Monica Welsh

Cooking with Kids, Inc. is a 501(c)(3) nonprofit organization.PO Box 6113 • Santa Fe, New Mexico • 87502-6113

2

Cocinando con Niños 4-6www.cookingwithkids.net

Degustación de uvas y pasa • PÁGINA DEL ESTUDIANTE

La Mesilla FieldsEstimados estudiantes,

Las uvas han sido cultivadas en Nuevo México desde los tiempos de los primeroscolonos españoles, hace cientos de años. Nuestra viña en La Mesilla, 20 millas alnorte de Santa Fe, fue sembrada en el medio de la década 1970. Tenemos alrededorde 500 parras. Los días calientes y las noches frescas aquí son ideales para el cultivo de las uvas. Nuestra tierra arenosa permite que el agua en exceso puedadesaguarse rápidamente de las raíces. Con frecuencia, perdemos las otras frutas,como las manzanas, las peras, los albaricoques, los melocotones, las ciruelas, lasnectarinas y los membrillos cuando las flores se congelan durante las heladas defines de la primavera. Pero las uvas normalmente brotan las hojas y las flores después que ha pasado el peligro de las heladas. Entonces, siempre podemos contar en la cosecha de uvas en septiembre u octubre.

Cada año, desde abril, se riegan las parras semanalmente con el agua de laAcequia Mesilla. Una acequia es una zanja para regar, una zanja que trae agua alas plantas. Podar es un trabajo que requiere mucho tiempo, porque hasta 75% delcrecimiento del año pasado tiene que ser removido para tener una buena producciónde fruta. Podamos antes que las hojas de las parras broten, y amarramos lasparras que quedan a los soportes. Se necesita podar más durante la temporada de crecimiento para remover los broteschupaderos que crecen desde la base delas plantas. A veces, unos insectos quese llaman leafhoppers hacen daño a lashojas de las uvas y resulta que el solquema las uvas. En agosto, las uvasestán completamente formadas, y dejamos de regar. Esto hace que el contenido del azúcar aumente mientrasque las uvas se maduren. Tanto lasuvas de mesa como las uvas de vinopueden ser comidas frescas o convertidasen jugo, conserva o jalea. Las variedadesde uvas sin semillas, como Himrod yCanadice, también, pueden ser secadaspara hacer las pasas.

Cordialmente, Paul and Jan Hale Barbo

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Grape and Raisin Tasting • STUDENT PAGE

La Mesilla FieldsDear students,

Grapes have been grown in New Mexico since the time of the early Spanish settlers, hundreds of years ago. Our vineyard in La Mesilla, 20 miles north ofSanta Fe, was planted in the mid 1970s. We have about 500 vines. The hot daysand cool nights here are ideal for growing grapes. Our sandy soil allows excesswater to quickly drain away from the roots. Our other fruits, such as apple, pear,apricot, peach, plum, nectarine, and quince, are often lost when the blossomsfreeze during late spring frosts, but grapes usually leaf out and flower after thedanger of frost has passed. So we can always count on a grape harvest inSeptember and October.

Each year, beginning in April, our grapevines are irrigated weekly with waterfrom the La Mesilla Acequia. An acequia is an irrigation ditch, a ditch that carrieswater to plants. Pruning is a time-consuming task because up to 75% of lastyear’s growth must be removed for good fruit production. We prune before thevines leaf out, and the remaining vines are tied to supports. Additional pruning is needed during the growing season to remove sucker shoots that grow from thebase of the plants. Sometimes insects called leafhoppers damage the grape leavesand cause the grapes to get sunburned. By August, the grapesare fully formed, and we quit watering. This causes the sugar content to increase as the grapesripen. Both table and wine grapescan be eaten out of hand or madeinto juice, jelly, and jam. Seedlessvarieties, such as Himrod andCanadice, can also be dried asraisins.

Cordially,Paul and Jan Hale Barbo

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Las uvas y pasasDatos de nutrición y bocadillosComo todas las frutas, las uvas contienen carbohidratos, vitaminas, minerales y agua. Todoslos alimentos que vienen de las plantas contienen fibra, que ayuda al sistema digestivo amantenerse saludable. Las uvas son hechas de agua en alrededor de 85%. Comer los alimentos que contienen mucha agua y beber bastante agua en lugar del refresco o del jugoes una manera importante de ayudar a su cuerpo y a su mente a mantenerse saludables.

Las uvas rojas, verdes o moradas oscuras hacen bocadillos excelentes. Pruebe las uvas conqueso para un empujón de energía. ¿Ha hecho usted alguna vez Hormigas en un leño conapio, crema de cacahuate y pasas?

Las uvas en la historiaSe cree que las uvas silvestres siempre han crecido en Norteamérica, Sudáfrica, Asia yEuropa. Las uvas son unas de las frutas cultivadas más viejas. Las uvas negras son nativasde la costa del mar del este de Norteamérica. En 1769, los exploradores españoles llevaronla uva Misión, una variedad europea, a California.

El cultivo de uvaLas uvas crecen en muchas partes de los Estados Unidos. Algunas familias de NuevoMéxico cultivan las uvas para comer y para hacer el vino. Las uvas crecen en parras. Lasparras tienen unas partes especiales que se llaman los zarcillos, los cuales permiten a laplanta trepar las paredes o las cercas. En la primavera, las parras producen pequeñas flores verdosas que se convierten en los racimos de las uvas. Las uvas se maduran a finesdel verano o al comienzo del otoño.

Las variedades de uvaHay más de 8.000 variedades de uva, con colores que varían entre amarillo pálido a verde,y morado rojizo a casi negro. Algunos nombres de las variedades de uva son: Concord,Red Flame, Perlette, Niagra y Thompson Seedless. Muchas variedades de uva tienen semillasen el centro, pero algunas no tienen semillas.

La producción de las pasasLas pasas son uvas que han sido secadas. Se puede hacer pasas de casi cualquier variedadde uva. Una manera sencilla de hacer las pasas es poner una capa de uvas sin semillas en una pantalla de tela metálica. Cubra la fruta con una gasa porosa. Deje la pantalla bajo elsol de 2 a 4 días, hasta que las uvas se conviertan en pasas.

Degustación de uvas y pasa • PÁGINA DEL ESTUDIANTE

¿Qué porcentaje de la uva es agua?

¿Qué es un zarcillo?

¿Cuántas variedades de uva hay?

Palabras de vocabulariocarbohidratoscultivadaszarcillos

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Grape and Raisin Tasting • STUDENT PAGE

Grapes and RaisinsNutrition Facts SnacksLike all fruits, grapes contain carbohydrates, vitamins, minerals, and water. All plantfoods contain fiber, which helps to keep the digestive system healthy. Grapes are about85% water. Eating foods with lots of water and drinking plenty of water instead of soda orjuice is an important way to help your body and mind stay healthy.

Red, green, or dark purple grapes make a great snack. Try eating grapes with cheese foran energy boost. Have you ever made Ants on a Log with celery, peanut butter, and raisins?

Grapes in HistoryIt is believed that wild grapes have always grown in North America, South Africa, Asia,and Europe. Grapes are one of the oldest cultivated fruits. Black grapes are native to theeastern seacoast of North America. In 1769, Spanish explorers brought the Mission grape,a European variety, to California.

Growing GrapesGrapes grow in many parts of the United States. Some New Mexican families cultivategrapes, both for winemaking and eating. Grapes grow on vines. Grapevines have specialparts called tendrils that allow the plant to climb on walls or fences. In the spring,grapevines produce small greenish flowers that become the clusters of grapes. Grapes areready to harvest in late summer or early fall.

Grape VarietiesThere are over 8,000 varieties of grapes, with colors ranging from pale yellow to green,reddish purple to nearly black. Some names of grape varieties are Concord, Red Flame,Perlette, Niagra, and Thompson Seedless. Many types of grapes have seeds in the center,but some are seedless.

Making RaisinsRaisins are grapes that have been dried. They can be made from almost any type of grape.A simple way to make raisins is to put a layer of seedless grapes on a screen. Cover thefruit with cheesecloth. Put the screen in the sun for 2 to 4 days, until the grapes dry andbecome raisins.

What percentage of grapes is water?

What is a tendril?

How many varieties of grapes are there?

Vocabulary Wordscarbohydratescultivatedtendrils

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Grape and Raisin Tasting • STUDENT PAGE

Degustación de uvas y pasas • PÁGINA DEL ESTUDIANTE

Grape and Raisin Chart / Tabla de uvas y pasas

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Grape and Raisin Tasting • STUDENT PAGE

Degustación de uvas y pasas • PÁGINA DEL ESTUDIANTE

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ä Show how your class voted. Write the name of each fruit or vegetable at the bottom ofthe graph. Then color the number of boxes to show how many voted for each one.

ä Muestre como votó su clase. Escriba el nombre de cada fruta o verdura al fondo del gráfico.Luego coloree el número de cuadros para mostrar cuantos votaron por cada una.

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Cocinando con Niños 4-6www.cookingwithkids.net

Degustación de uvas y pasa • PÁGINA DEL ESTUDIANTE

Parra

ä Las uvas crecen en ______________________________.

ä Identifique las partes de la planta en este dibujo: la hoja, la parra, el zarcillo, la fruta,la raíz.

ä Coloree las hojas verdes, la parra morena, los zarcillos amarillos y la fruta morada.

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Cooking with Kids 4-6 www.cookingwithkids.net

Grape and Raisin Tasting • STUDENT PAGE

Grapevine

ä Grapes grow on a ______________________________.

ä Label the plant parts in this drawing: leaf, vine, tendril, fruit, root.

ä Color the leaves green, the vine brown, the tendrils yellow, and the fruit purple.

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Cocinando con Niños 4-6www.cookingwithkids.net

Grape and Raisin Tasting • STUDENT PAGE

Degustación de uvas y pasas • PÁGINA DEL ESTUDIANTE

Writing Activity • Actividad para escribir

ä Write a LetterSomeone you know has very poor eating habits. Write a letter that could persuade thatperson to change his/her eating habits. Be specific about what changes you think theperson could make, and why what we eat is important. Remember to be polite and use respectful language.

ä Escriba una cartaAlguien que usted conoce tiene muy malos hábitos alimenticios. Escriba una carta quepueda convencerlo/a de cambiar esos hábitos. Sea específico sobre los cambios quecree que la persona podría realizar, y por qué lo que comemos es importante. Recuerdeser cortés y utilizar un lenguaje respetuoso.

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© 2005 Lynn Walters and Jane Stacey. All rights reserved. www.cookingwithkids.net

Grape and Raisin Tasting • HOME RECIPE

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© 2005 Lynn Walters and Jane Stacey. All rights reserved. www.cookingwithkids.net

Degustación de uvas y pasas • RECETA DE CASA

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