A Plate of Pizza
by Kathy Cappa,
(Florida School for the Deaf and the Blind)
Florida Ag in the Classroom, Summer 2005 Workshop
Make & Take Session

Primary objectives:
The students will learn about what ingredients are involved in making a pizza.
The students will learn mapping skills and identify the location of where the majority of the commodity comes from (states or within Florida).

Secondary objectives:
The students will classify the type of agricultural commodity the item comes from (grains, flowers, herbs, fruits, vegetables, animals…).
The students will learn where the ingredients come from (1.  a farm  2.  a plant or an animal).
The students will learn about how agriculture is processed from the farm to becoming food (pizza) on their tables.

The students will learn about where the ingredients of the pizza fall unto the food pyramid.

Materials:  red paper plates, markers, construction paper (various colors), scissors, glue sticks, 1 gallon Ziploc bag, essential oils, fresh herbs or dried herbs (Italian, oregano, parsley, basil, onion, garlic...), outline map of the country or state that you are featuring, clip art of various ingredients
optional:  use the office paper shredder with manila colored paper to create the cheese,

Food pyramid black line master

Procedure:
1.  Take a red plate and discuss the ingredients involved in creating the crust and the sauce.  Label them on the map using the words or clip art.  Draw some herbs onto the plate.  Cut out some manila paper to glue on the edge of the plate to represent the crust. 
2.  Have the students identify and choose their favorite toppings.  Provide with various colors of construction paper and have them cut out several of their favorite toppings.  Glue them onto the plate. 

3.  Have the students add the cheese (shredded paper) while discussing where and how cheese is made.
4.  Have the students add their favorite essential oils (a drop or 2 at the most) to their pizzas and place into the Ziploc bag.  *may use fresh or dried herbs instead
5.  Have the students discuss and identify the toppings and were they can be located on the map. 

6.  Have the students place the clip art clippings of the various ingredients onto the correct locations upon the map.

Background information: 

Florida counties that are know for growing pizza ingredients.

1.       Tomatoes:  Gadsden, Hillsborough, Manatee, Lee, Hendry, Palm Beach, Collier, Dade

2.       Onions:  Homes, Alachua, Hillsborough, Polk, Manatee, Lee

3.       Celery:  Palm Beach

4.       Broccoli:  St. Johns

5.       Peppers:  Manatee, Hendry, Palm Beach, Collier

States that are know for growing pizza ingredients.

1.       Wheat:  North Dakota, Montana, Kansas, Oklahoma, Washington

2.       Broccoli:  California, Maine

3.       Onions:  California, Washington, New York, Georgia, Texas, Oregon, Idaho

4.       Tomatoes:  California, Florida, Pennsylvania, New Jersey

5.       Soy Beans:  Iowa, Illinois

6.       Pepperoni:  Iowa

7.       Garlic:  Oregon, California, Nevada

8.       Pineapple:  Hawaii

9.       Cheese:  Wisconsin, Vermont, California

10.     Pigs:  Iowa, North Carolina, Illinois, Indiana

11.     Milk Cows:  California, Kansas, Wisconsin, Pennsylvania, New York, Vermont

 

Extensions:
The students will be the clip art clippings of the various ingredients onto the food pyramid worksheet.

Resources:  http://www.agintheclassroom.org 

Adapted from:  F. Empen & T.Rixman's 'Pizza Plate' from Illinois Farm Bureau's Ag in the Classroom

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