Curriculum Mapping, Alignment, and Analysis Glen Lake Community Schools

Transcription

1 Curriculum Mapping, Alignment, and Analysis Glen Lake Community Schools Grade: 9-12 drm(11/29/01) Area: Life management Course: _Foods and Nutrition Revised September nutritional needs of a human and why should a person eat healthy? principles of foods Key utensils, food terms and abbreviations. Changing a recipe to reduce or increase it. Basic ingredients and the steps involved in preparing a salsa fruits and vegetables Classifying, selecting, storing and preparing a variety of fruits and vegetables Iron, Vit. C, anti-oxidants, Vit. A, free radicals Enzyme, water soluble, cellulose Identify a variety of basic kitchen utensils. Modify a variety of recipes for the intended servings. Prepare a salsa Identify the nutritional fruits and vegetables. Identify the process for selecting, storing and preparing a variety of fruits and vegetables establish that the and have been learned about the? Kitchen inventory

2 principles of food Basic ingredients and their function in a pastry. gluten, shortened Identify the basic ingredients and their function in a pastry establish that the and have been learned about the? and test October nutritional needs of a human and why should we eat healthy? Procedure for preparing a two crust pie fats and oils milk, cheese and eggs Principles of egg, milk and cheese cookery flute, crust oil, fat, unsaturated and saturated fat, cholesterol, arteriosclerosi s, heart disease protein, lactose, phosphorus calcium coagulation casein, curd, whey, butterfat, ferment Utilize the principles of pastry making to prepare two crust pie Analyze the role that at has in our diet and the health concern with too much fat. Analyze the nutritional role of dairy products in our diet. Utilize the principles of egg, cheese and milk cookery by preparing a variety of dishes and test Food intake chart and and test Demo

3 nutritional needs of a human and why is it important to eat healthy? breads Simple an complex carbohydrates Analyze the nutritional role of breads/grains in our diet. establish that the and have been learned about the? Food intake chart and November principles of food Quick and yeast bread principles of Preparation Parts of a complete meal Knead, gluten Leaven, dough, batter Proofing Utilize the cool-rise and muffin method for preparing a yeast and quick bread Plan and coordinate a Thanksgiving feast principles of food Principles of cake making and decorating, cookie and candy making December What is the importance of working successfully in a group? Principles of gingerbread design and construction Planning the design,construction and delivery of gingerbread house Project How do I evaluate my role and contributions to a group project? Components of a group- dynamics and leadership roles. Communication and delegation. Analysis and evaluation of gingerbread project Evaluation and Type II paper

4 January principles of food What is healthy eating and why is it important? How might I be resourceful when planning nutritious and balanced meal? Principles of salad making salads Consumer strategies for purchasing food with limited resources Emulsion, marinate Utilize the principles of salad making to prepare salads Analyze the role of salads in our diet Analysis of available food items Planning shopping list and completing purchase analysis of menu establish that the and have been learned about the? Practicum lab/exam

5 February nutritional needs of a human and why is it important to eat healthy? Principles of meat, poultry, soup, fish and grain cookery Consumer strategies for purchasing and preparing main entrees Collagen, protein, amino acids, marbling tenderness Identify the primal cuts and how each might be properly prepared based on tenderness. Understand how to tenderize a less tender, inexpensive cut of meat Utilize the principles of stockmaking establish that the and have been learned about the? Meat cut activity / meat and vegetarian diets Vegetarian, vegan, complete protein, legume Utilize the principles of fish and shellfish cookery Understand why a person might choose to eat less meat or no meat Plan a complete vegan meal by combining proteins Type 11

6 How do we evaluate kitchen appliances for our individual needs? Warranty requirements and limitations Warranty Analysis of kitchen appliance warranty establish that the and have been learned about the? Worksheet March April What influences our regional cuisine in America? Energy conservation and energy guide labels. Methods of heat transfer and properties of various metals and materials Influence of immigration, climate, and geography on regional cuisine Energy conservation Conduction Radiation, and Convection Tempered Seasoned thermoset East coast Midwest Cajun/Creole Tex-Mex West coast Hawaiian Southern Figure long term savings when purchasing an energy efficient appliance Identify the types of heat transfer and desirable and undesirable qualities of a variety of materials used in kitchen equipment Identification of the various regions of America and characteristics of food/culture Preparation of a variety of dishes that reflect a specific region of America Worksheet Heat conduction lab

7 May June cultural influences of a variety of countries cuisine? How is planning food preparation and serving for a large group different? Selected countries research in the following areas: Religion and festivals Staple Grains Common herbs and spices Major protein source Common fruits and Vegetables Typical meal patterns, cooking utensils and techniques Geography and climate including Land and water boundaries Outdoor grilling and barbequing Planning a nutritious and delicious side dish for a large group Individual to country selected Identify geography,climate,staple grains, herbs and spices, protein source, common fruits and vegetables, and major religions and festivals Plan a 6 course meal typical of that country studied Plan and produce an outdoor BBQ Prepare a variety of side dishes for the entire student body establish that the and have been learned about the? Demonstration Powerpoint presentation BBQ Laker festival

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