Course Introduction Overview of Course Studies Syllabus Pacing Chart Text: Food for Today Kitchen Safety Identify ways to prevent common kitchen accidents. Describe what to do if a kitchen accident results in injury. Lab: Pepperoni Calzones Test Safety Power Point Notes Voc. Words Time Management & Describe a Work Plan and Work Schedule, and explain the usefulness of each. Explain examples of efficient work techniques. Identify guidelines for working cooperatively in the Food Lab or at home. Complete a work plan for each lab. Lab: Mrs. Fields Cookies (drop cookies) Test Highlight Your Reading Power Point Notes Voc. Words
Kitchen Sanitation Identify the causes of food-borne illness. Explain how proper food handling practices can prevent food-borne illness. Practice standards of personal hygiene and kitchen sanitation. Lab: - Chicken Roll-ups Formative Safety & Sanitation Project Video Power Point Notes Voc. Words Rubric: Rubrics4Teachers.com Appliances, Equipment and Tools for Cooking and Baking Identify cookware, bakeware and kitchen tools. Describe how to select, use and care for cookware, bakeware and kitchen tools. Lab: Apple Crisp Test Verbal/Written Video 2
Introduction to the Kitchen Explain what a work center is and identify the three basic kitchen work centers. Design and organize a kitchen for efficiency and pleasurable food preparation. Lab: Baking Powder Biscuits 4.5 I. Power Point Notes Voc. Words Recipe Basics Identify essential information provided in a good recipe. Give guidelines for evaluating recipes. Define basic terms used in recipes. Identify customary units of measurements. Practice accurate measurement techniques for various ingredients. Apply Math skills by changing the yield of various recipes. Lab: Blueberry Muffins Skillet Pizza Casserole Video Power Point Notes Voc. Words 3
Dairy Foods (Milk and Cheese) Identify nutrients in dairy products Describe the various types of dairy foods available List the important factors in selection and storage of dairy products Identify ways to prevent problems when cooking with milk Prepare a recipe using milk or a milk product Identify various types of natural and processed cheeses Apply basic principles of cheese cookery when using cheese for all parts of a meal Lab(s): - Cheese - Milk II 4.5 Recipes, Skills, Dairy Video(s) Power Point Presentation: - Recipes and Equipment - s(s) The Nutrients You Need Define good nutrition Name the six major nutrients, describe their function, and list important sources of each Discuss the effects of cholesterol and fatty acids on health Explain how to interpret information found on food label Lab: - Whole Wheat Pancakes - Turkey Sloppy Joes PowerPoint Notes Voc. Words Video, Kitchen Equipment, Recipes, Ingredients 4
Nutrients You need continued: Explain the process of digestion, absorption and metabolism Describe the way the body uses energy and what affects the rate of energy used Guideline for Good Nutrition List the six dietary Guidelines for Americans Apply the dietary Guidelines for good health Describe the food groups in the Food Guide Pyramid Identify the number of daily servings in the Food guide Pyramid Apply the Food guide Pyramid information by comparing intake to recommendations Plan nutritious menus using the food Guide Pyramid Lab: and I-6 & I-7 - Lab - Applesauce - Fudge Bars III 4.5 Pret. Guidelines and Nutrients Formative - My Food Guide Pyramid Video My Pyramid www.mypyramid.gov PowerPoint Presentation BMI gauge )s) Computer Stations Teachers Rubric Recipes & Ingredients 5
Serving Meals Explain why meals together can be important to a family Demonstrate how to arrange tableware for a simple family meal Demonstrate the proper use of eating implements Explain the importance of knowing simple table etiquette Lab: - Spaghetti with whole wheat pasta and Garlic Bread PowerPoint Notes Vocabulary Words Place Settings/Utensils Fruits and Vegetables Describe types of fruits and vegetables, and correctly classify each Identify nutrients found in fruits and vegetables Explain how to properly select and store fruits and vegetables Identify the effects of cooking on fruits and vegetables Provide healthy suggestions for preparing fruits and vegetables Prepare recipes using fruits and/or vegetables 6
Salads and Dressings Describe how to select, wash and serve several varieties of salad greens Plan and assemble a salad using a variety of methods and ingredients Identify ways to serve salads Prepare a basic salad dressing, demonstrating the process of emulsion Revised 5/26/11 7
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