Introduction to Foods FACS

Transcription

1 Scope And Sequence Timeframe Unit Instructional Topics 2 Week(s) 2 Week(s) 2 Week(s) 12 Week(s) Power Standards Diagram the MyPlate food groups. Explain the functions and sources of each nutrient. Demonstrate the proper use of equipment, utensils, and measuring techniques. Demonstrate safety and sanitation practices. Attain culinary skills in preparing fruits, vegetables, grains, dairy, and meat products. Prerequisites none Nutrition Safety and Sanitation Kitchen Principles Food Preparation How does MyPlate apply to diet? What effects do nutrients have on overall health? Why is sanitation important when preparing food for yourself and other people? What are appropriate techniques and equipment for measuring various ingredients? Food for Today Textbook (Ninth Edition) by Helen Kowtaluk Classroom kitchens 1. Food Influences 2. MyPlate 3. Nutrients 1. Food Safety 2. Kitchen Safety 1. Reading a Recipe 2. Measurement Skills 3. Kitchen Utensils and Terminology 1. Knife Skills 2. Fruits and Vegetables 3. Grains 4. Dairy 5. Proteins 6. Fats, Oils, and Sweets Course Details Course Description Introduction to Foods offers the opportunity to explore why we eat the way we eat, examine the influences on our food choices and to become familiar with recommended eating patterns in America. Introduction to Foods also offers basic food prep skills attainment through a variety of lab experiences, promoting selections of foods across MyPlate and exposure to multiple techniques. Students in Introduction to Foods will sharpen their skills in technical reading (recipes) and cooperative work skills (group labs). Unit: Nutrition Duration: 2 Week(s) Unit Description Students will learn about the basics of nutrition and how it applies to their life. This unit will cover food influences, MyPlate food groups, and the six nutrient groups. How do the influences of society affect your food choices? What effects do nutrients have on overall health? How are you applying the various features of MyPlate into your everyday life? Academic Vocabulary nutrient-dense vitamins minerals proteins MyPlate fiber Food for Today Textbook (ninth edition) by Helen Kowtaluk Page 1

2 Technology Integration Kahoot game based learning assessment video clips to support topics Summative Assessment Nutrition Test Nutrient Body Project Topic: Food Influences Duration: 3 Day(s) Students will explore how social and emotional factors impact food choices. hunger appetite psychological Food Influences Web Diagram Investigate cultural, family, social and psychological influences on food choices. Assessment: Food Influences Web Diagram Explain how science and technology influences our nutrition and food preparation. Assessment: Kitchen Interview Topic: MyPlate Duration: 3 Day(s) Students will learn how to use MyPlate to promote their health and wellness. MyPlate sodium legumes Kahoot MyPlate Diagram the food groups of MyPlate. Assessment: Nutrition Test Assess the serving requirement for each student according to MyPlate. Assessment: Evaluating My Diet Evaluate personal daily food intake. Assessment: Evaluating My Diet Topic: Nutrients Duration: 4 Day(s) Students will learn about the six nutrients and their importance to overall health. Page 2

3 vitamins minerals carbohydrates fiber proteins Nutrients Review Kahoot Explain the functions and identify food sources for each nutrient. Assessment: Nutrient Body Project Distinguish deficiencies for specific nutrients. Assessment: Nutrition Test Unit: Safety and Sanitation Unit Description Students will learn about kitchen safety practices and food borne illness prevention. How can you prevent illness in a kitchen environment? How can you practice safety in the kitchen? Why does an emphasis need to be put on safety when preparing food? Academic Vocabulary temperature danger zone cross contamination fattom Food for Today Textbook (ninth edition) by Helen Kowtaluk Technology Integration video clips on topics Summative Assessment Safety and Sanitation Test Kitchen Safety Infographic Topic: Food Safety Duration: 2 Week(s) Duration: 6 Day(s) Students will learn the importance of sanitation in the kitchen. Students will also learn about the most common food borne illnesses. salmonella e.coli listeria botulism Keep or Toss PowerPoint Describe the food safety acronym FATTOM. Assessment: Safety and Sanitation Test Compare the causes of food borne illnesses. Assessment: Food Borne Illnesses Web Quest Analyze the symptoms of food borne illnesses. Page 3

4 Assessment: Food Borne Illnesses Web Quest Topic: Kitchen Safety Duration: 4 Day(s) Students will learn the importance of kitchen safety to keep them safe while working in the kitchen. baking soda fire extinguisher burns Kitchen Safety Video Worksheet/Discussion Identify common kitchen safety accidents and ways to prevent them. Assessment: Kitchen Safety Infographic Demonstrate safe and sanitary food preparation practices. Unit: Kitchen Principles Unit Description Students will learn how to follow a recipe, basic measurement skills, and cooking terminology. Why is it important to use accurate measuring techniques? What are the different small kitchen utensils and their functions? If a person does not understand a recipe, how can this affect the final product? Academic Vocabulary recipe yield turner spatula pastry blender Food for Today Textbook (ninth edition) by Helen Kowtaluk Classroom kitchens Technology Integration video clips on topics Summative Assessment Measurement Quiz Topic: Reading a Recipe Duration: 2 Week(s) Duration: 3 Day(s) Students will learn the importance of reading and understanding a recipe. recipe yield Write a recipe for how to make a peanut butter and jelly sandwich Identify the six essential parts of a recipe. Assessment: Anatomy of a Recipe Worksheet Page 4

5 Demonstrate the ability to read a recipe. Topic: Measurement Skills Duration: 3 Day(s) Students will learn recipe abbreviations, equivalents, and proper measuring techniques. straight edge spatula tablespoon teaspoon equivalents Socrative Measuring Review Quiz Identify common recipe abbreviations. Assessment: Measurement Quiz List measurement equivalents. Assessment: Measurement Quiz Demonstrate how to measure correctly. Topic: Kitchen Utensils and Terminology Duration: 4 Day(s) Students will learn the different kitchen utensils and cooking terminology used in recipes. pastry blender spatula turner creaming blending Kitchen Utensil Scavenger Hunt Identify common kitchen utensils. Assessment: Kitchen Equipment Worksheet Use kitchen equipment correctly and safely. Describe common cooking preparation techniques. Assessment: Cooking Terms Crossword Unit: Food Preparation Duration: 12 Week(s) Unit Description Students will explore in depth the different food groups found on MyPlate. Students will develop skills to prepare foods found in these food groups. Page 5

6 Why are knife skills important to know? How does preparing food help an individual gain knowledge to be successful in the kitchen? Why is it important to learn various preparation techniques when preparing recipes? How do you properly select and store fruits and vegetables? What are the principles of cooking with milk and cheese? How are grains used in food preparation? What are the principles of preparing eggs? Academic Vocabulary chef's knife tang enzymatic browning leavening agent homogenization pasteurization fortified Food for Today Textbook (ninth edition) by Helen Kowtaluk Classroom kitchens Technology Integration Socrative lab evaluations Kahoot game based learning assessment video clips on topics Summative Assessment Fruit and Vegetable Test Grains Test Dairy Test Proteins Test Food Lab Scoring Guide Topic: Knife Skills Students will learn the correct way to hold and use kitchen knives. chef's knife bolster tang dice mince teacher observation Identify the parts of a chef's knife. Assessment: Kitchen Knives Packet Demonstrate basic knife techniques. Assessment: Knife Skills Lab Demonstrate knife safety. Duration: 5 Day(s) Topic: Fruits and Vegetables Duration: 20 Day(s) Students will learn about the nutritional value of fruits and vegetables and how to prepare various fruit and vegetable recipes. Page 6

7 drupe pome enzymatic browning tuber Kahoot Fruit and Vegetable Review Quiz Describe the nutritional values of fruits. Assessment: Fruit and Vegetable Test Fruit Poster Differentiate between classifications of fruits. Assessment: Fruit and Vegetable Test Fruit Poster Attain culinary skills in selecting, preparing and serving fruit products. Describe the nutritional value of vegetables. Assessment: Fruit and Vegetable Test Veggie Character Differentiate between classifications of vegetables. Assessment: Fruit and Vegetable Test Veggie Character Attain culinary skills in selecting, preparing and serving vegetable products. Topic: Grains Duration: 10 Day(s) Students will learn about the nutritional value of grains and how to prepare various grain recipes. bran germ kernel endosperm enriched Kahoot Grains Review Explore the uses of grain products. Assessment: Grains Test Grains Web Quest Describe the parts of a grain kernel. Assessment: Grains Test Attain culinary skills in selecting, preparing and serving grain products. Investigate the different types of pasta shapes and their recommended uses. Assessment: Pasta Research Piktochart Page 7

8 Topic: Dairy Duration: 10 Day(s) Students will learn the nutritional value of dairy products and how to prepare various dairy product recipes. pasteurization homogenization fortified lactose Kahoot Dairy Review Explore the uses of milk products. Assessment: Dairy Test Investigate different types of cheeses. Assessment: Cheese Animoto Attain culinary skills in selecting, preparing and serving milk products. Topic: Proteins Duration: 10 Day(s) Students will learn the different types of proteins, their nutritional values, and how to prepare various protein recipes. veal mutton marbling giblets albumen chalazae Kahoot Proteins Review Compare meats, poultry, and meat products and their uses. Assessment: Proteins Test Identify the different cuts of meats. Assessment: Proteins Test Apply culinary skills in preparing meat products. Diagram the parts of an egg. Assessment: Proteins Test Explore the nutritional benefits of eggs and their uses. Assessment: Egg Video Project Apply culinary skills in preparing eggs. Page 8

9 Topic: Fats, Oils, and Sweets Duration: 5 Day(s) Students will learn the different types of fats and oils and how to prepare various recipes using fats and oils. saturated polyunsaturated monosaturated Kahoot Fats, Oils, and Sweets Review Investigate the different types of fats and oils. Assessment: Fats, Oils, and Sweets Test Apply culinary skills in preparing fats, oils, and sweets. Page 9