Lesson Title: Exploring Different Types of Bread

Grade Level: 3-5

Objective: Students will be able to identify and describe different types of bread based on their taste, texture, and appearance.

Materials: - A variety of bread samples (e.g. white bread, wheat bread, sourdough bread, rye bread, baguette, pita bread, etc.) - Plates and napkins - Water or unsweetened tea for palate cleansing - Worksheet for recording observations

Introduction (10 minutes): 1. Begin by asking students if they have ever tried different types of bread. Ask them to name some types of bread they have tried. 2. Explain that today, they will be exploring different types of bread and learning how to describe them based on their taste, texture, and appearance. 3. Show the different bread samples and briefly describe each one.

Activity (30 minutes): 1. Distribute the bread samples on plates and provide napkins for students to use. 2. Instruct students to take a small piece of each bread sample and taste it. Encourage them to take their time and pay attention to the taste, texture, and appearance of each bread. 3. After tasting each bread sample, have students record their observations on the worksheet provided. They should describe the taste, texture, and appearance of each bread sample. 4. Provide water or unsweetened tea for palate cleansing between each bread sample. 5. After tasting all the bread samples, have students share their observations with the class. Encourage them to use descriptive words and compare and contrast the different bread samples.

Conclusion (10 minutes): 1. Review the different types of bread that were tasted and ask students to name their favorite and least favorite bread. 2. Ask students to reflect on what they learned about different types of bread and how they can use their observations to make informed choices when selecting bread in the future. 3. Thank students for their participation and encourage them to continue exploring different types of food to expand their palate.

Assessment: Students will be assessed based on their participation in the activity and their ability to describe the taste, texture, and appearance of each bread sample on the worksheet provided.