Foods & Nutrition I Course Objective and Assignments
ESSENTIAL STANDARD: Understand the relationship between food choices and health.
OBJECTIVE: 1.01 Remember influences on food choices.
ESSENTIAL QUESTIONS
What are the internal influences on food choices?
What are the external influences on food choices?
1._fn41.1.01.why_do_i_eat.docx | |
File Size: | 20 kb |
File Type: | docx |
3._fn41.1.01.individual_food_choices_and_influences.pptx | |
File Size: | 588 kb |
File Type: | pptx |
4._fn41.1.01.individual_food_choices_graphic_organizer.docx | |
File Size: | 170 kb |
File Type: | docx |
6._fn41.1.01.individual_influences_accordion_graphic_organizer.docx | |
File Size: | 73 kb |
File Type: | docx |
10._fn41.1.01.external_influences_graphic_organizer.docx | |
File Size: | 33 kb |
File Type: | docx |
9._fn41.1.01.external_influences.pptx | |
File Size: | 202 kb |
File Type: | pptx |
12._fn41.1.01.looks_good_enough_to_eat_instructions.docx | |
File Size: | 19 kb |
File Type: | docx |
OBJECTIVE: 1.02 Understand guidelines for healthy eating.
ESSENTIAL QUESTIONS
What are the guidelines for healthy food choices?
How do calorie intake and physical activity influence weight management?
How are food nutrition labels interpreted?
What signs indicate that nutrition information is science-based?
1._fn41.1.02.car_person.pptx | |
File Size: | 258 kb |
File Type: | pptx |
2._fn41.1.02.what_are_you_really_eating.docx | |
File Size: | 46 kb |
File Type: | docx |
3._fn41.1.02.choosemyplate_pretest.docx | |
File Size: | 33 kb |
File Type: | docx |
4._fn41.1.02.my_food_record.docx | |
File Size: | 18 kb |
File Type: | docx |
5._fn41.1.02.choosemyplate_scavenger_hunt.docx | |
File Size: | 20 kb |
File Type: | docx |
8._fn41.1.02.weight_management.pptx | |
File Size: | 127 kb |
File Type: | pptx |
7._fn41.1.02.weight_management_graphic_organizer.docx | |
File Size: | 61 kb |
File Type: | docx |
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ESSENTIAL STANDARD: 2.00
Understand fundamentals of food preparation.
OBJECTIVE: 2.01 Understand kitchen safety.
ESSENTIAL QUESTION
What safety guidelines should be used in the kitchen?
2._fn41.2.01.kitchen_hazards.docx | |
File Size: | 91 kb |
File Type: | docx |
3._fn41.2.01.the_pathway_to_kitchen_safety.pptx | |
File Size: | 251 kb |
File Type: | pptx |
4._fn41.2.01.kitchen_safety_graphic_organizer.docx | |
File Size: | 45 kb |
File Type: | docx |
6._fn41.2.01.kitchen_safety_pop-up_book.docx | |
File Size: | 29 kb |
File Type: | docx |
7._fn41.2.01.kitchen_safety_pop-up_book_instructions_and_rubric.docx | |
File Size: | 33 kb |
File Type: | docx |
10._fn41.2.01.kitchen_safety_poster_instructions.docx | |
File Size: | 15 kb |
File Type: | docx |
12._fn41.2.01.kitchen_safety_poster_rubric.docx | |
File Size: | 16 kb |
File Type: | docx |
OBJECTIVE: 2.02 Understand safe food handling procedures.
ESSENTIAL QUESTION
How should food be handled to prevent foodborne illness?
food_handler_part_1__1_.ppt | |
File Size: | 2566 kb |
File Type: | ppt |
food_handler_c1_food_safety_is_imp_sg_8-2018.docx | |
File Size: | 15 kb |
File Type: | docx |
food_handler_part_2.pptx | |
File Size: | 5637 kb |
File Type: | pptx |
food_handler_chapter_2_guided_notes.pdf | |
File Size: | 69 kb |
File Type: |
food_handler_part_3__1_.pptx | |
File Size: | 9269 kb |
File Type: | pptx |
food_handlers_chapter_3_guided_notes__1_.docx | |
File Size: | 18 kb |
File Type: | docx |
OBJECTIVE: 2.03
Remember equipment and procedures for its use and care.
ESSENTIAL QUESTIONS
What equipment is used for measuring?
What equipment is used for cutting/preparation?
What equipment is used for mixing?
What equipment is used for cooking?
What equipment use and care guidelines exist for kitchen equipment?
1._fn41.2.03.abbreviations_reference_sheet.docx | |
File Size: | 14 kb |
File Type: | docx |
2._fn41.2.03.equivalents_reference_sheet.docx | |
File Size: | 14 kb |
File Type: | docx |
3._fn41.2.03.mcmc_terms_reference_sheet.docx | |
File Size: | 22 kb |
File Type: | docx |
14._fn41.2.03.cutting_preparation_and_cooking_terms.pptx | |
File Size: | 1859 kb |
File Type: | pptx |
12._fn41.2.03.cutting_and_preparation_terms.docx | |
File Size: | 57 kb |
File Type: | docx |
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OBJECTIVE: 2.04
Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.
ESSENTIAL QUESTIONS
What are the key types of measurement units and abbreviations used in recipes?
What measurement procedures are used to ensure accuracy and adjust recipe yields?
What are the measuring, cutting/preparation, mixing, and cooking/cleaning terms?
1._fn41.2.04.kitchen_equipment_uses_and_care.pptx | |
File Size: | 915 kb |
File Type: | pptx |
2._fn41.2.04.kitchen_equipment_uses_and_care_notes.docx | |
File Size: | 222 kb |
File Type: | docx |
4._fn41.2.04.small_appliances_-_a_to_z.pdf | |
File Size: | 44 kb |
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8._fn41.2.04.kitchen_equipment_matching_game.pptx | |
File Size: | 873 kb |
File Type: | pptx |
OBJECTIVE: 2.05
Remember recipe parts, sources and adjustments.
ESSENTIAL QUESTIONS
What are the essential parts of a recipe?
What are the key recipe sources?
How are recipes adjusted?
1._fn41.2.05.parts_of_a_recipe.docx | |
File Size: | 54 kb |
File Type: | docx |
2._fn41.2.05.whats_missing.docx | |
File Size: | 152 kb |
File Type: | docx |
9._fn41.2.05.adjusting_recipes.pptx | |
File Size: | 92 kb |
File Type: | pptx |
10._fn41.2.05.adjusting_recipes_notes.pptx | |
File Size: | 73 kb |
File Type: | pptx |
foods_i_recipe_project.docx | |
File Size: | 18 kb |
File Type: | docx |
OBJECTIVE: 2.06
Understand processes and benefits of a work plan and teamwork for preparing healthy foods.
ESSENTIAL QUESTIONS
What is the impact of using a good work plan when preparing healthy foods?
Why is it important to practice good teamwork when preparing healthy foods?
3._fn41.2.06.work_plans.pptx | |
File Size: | 96 kb |
File Type: | pptx |
9._fn41.2.06.preparation_tasks.pptx | |
File Size: | 71 kb |
File Type: | pptx |
10._fn41.2.06.preparation_tasks_notes.docx | |
File Size: | 27 kb |
File Type: | docx |
13._fn41.2.06.timetables.pptx | |
File Size: | 95 kb |
File Type: | pptx |
19._fn41.2.06.work_plan_evaluation_notes.docx | |
File Size: | 29 kb |
File Type: | docx |
ESSENTIAL STANDARD: 3.00
Understand procedures, equipment, and cooking methods in food preparation.
OBJECTIVE: 3.01
Understand procedures, equipment, and cooking methods in fruit and vegetable preparation.
ESSENTIAL QUESTIONS
How are fruits and vegetables classified?
Why is it important to select and store fruits and vegetables properly?
How are nutrients preserved during preparation of fruits and vegetables?
1._fn41.3.01.all_about_fruits_and_vegetables.pptx | |
File Size: | 1746 kb |
File Type: | pptx |
2._fn41.3.01.all_about_fruits_and_vegetables_notes.docx | |
File Size: | 138 kb |
File Type: | docx |
3._fn41.3.01.fruits_and_vegetables_abcs.docx | |
File Size: | 14 kb |
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4._fn41.3.01.fruit_scramble.docx | |
File Size: | 15 kb |
File Type: | docx |
5._fn41.3.01.storing_fruits_and_vegetables.docx | |
File Size: | 14 kb |
File Type: | docx |
OBJECTIVE: 3.02
Understand procedures, equipment, and cooking methods in dairy preparation.
ESSENTIAL QUESTIONS
How are dairy products classified?
Why is it important to process, store and handle dairy products properly?
What is the impact of dairy products on nutrition and diet?
What is the impact of applying heat to dairy products?
How should dairy-based foods be prepared?
1._fn41.3.02.milk_and_dairy_foods_pretest.docx | |
File Size: | 16 kb |
File Type: | docx |
3._fn41.3.02.dairy_foods_reading_guide.docx | |
File Size: | 18 kb |
File Type: | docx |
OBJECTIVE: 3.03
Understand procedures, equipment, and cooking methods in grain preparation.
ESSENTIAL QUESTIONS
What are the types of grains?
What is the difference among structures of the grain and processing methods?
What is the impact of grains on nutrition and diet? What is the impact of various preparation techniques on grains?
1._fn41.3.03.grain_products.pptx | |
File Size: | 981 kb |
File Type: | pptx |
2._fn41.3.03.grain_products_guided_notes.docx | |
File Size: | 16 kb |
File Type: | docx |
3._fn41.3.03.all_about_cooking_rice.pdf | |
File Size: | 571 kb |
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OBJECTIVE: 3.04
Understand procedures, equipment, and cooking methods in protein preparation.
ESSENTIAL QUESTIONS
What are the selection and storage standards, preparation methods, and nutritional contributions of meat, poultry, and seafood items?
What are the selection and storage standards, preparation methods, and nutritional contributions preparation of eggs?
What are the selection and storage standards, preparation methods, and nutritional contributions preparation of legumes?
1._fn41.3.04.meat_poultry_and_seafood.pptx | |
File Size: | 338 kb |
File Type: | pptx |
2._fn41.3.04.meat_poultry_and_seafood_guided_notes.docx | |
File Size: | 20 kb |
File Type: | docx |
3._fn41.3.04.cuts_of_beef.jpeg | |
File Size: | 559 kb |
File Type: | jpeg |
9._fn41.3.04.isnt_this_egg-citing_pretest.docx | |
File Size: | 16 kb |
File Type: | docx |
11._fn41.3.04.egg-citing_scavenger_hunt.docx | |
File Size: | 17 kb |
File Type: | docx |
ESSENTIAL STANDARD: 4.00
Understand procedures, equipment and techniques applied to baking production.
OBJECTIVE: 4.01
Understand procedures to prepare quick bread products.
ESSENTIAL QUESTIONS
What are the mixing methods and types of biscuits?
What are the mixing methods and types of muffins?
What is the impact of quick bread ingredients on the final product?
What is the difference between a high- and poor-quality quick bread?
2._fn41.4.01.quick_breads.pptx | |
File Size: | 377 kb |
File Type: | pptx |
3._fn41.4.01.easy_homemade_biscuit.docx | |
File Size: | 16 kb |
File Type: | docx |
4._fn41.4.01.basic_muffins.docx | |
File Size: | 15 kb |
File Type: | docx |
ESSENTIAL STANDARD: 4.00
Understand procedures, equipment and techniques applied to baking production.
OBJECTIVE: 4.02
Understand procedures to prepare yeast bread products.
ESSENTIAL QUESTIONS
How are yeast breads classified?
How does each production step impact the final yeast bread product?
What is the difference between high- and poor-quality yeast breads?
5._fn41.4.02.making_yeast_breads.ppt | |
File Size: | 1260 kb |
File Type: | ppt |
6._fn41.4.02.making_yeast_breads_guided_notes.docx | |
File Size: | 21 kb |
File Type: | docx |
8._fn41.4.02.dough_sculpting_101.pdf | |
File Size: | 2126 kb |
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9._fn41.4.02.refrigerator_potato_dough.pdf | |
File Size: | 940 kb |
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10._fn41.4.02.soft_pretzels.pdf | |
File Size: | 1286 kb |
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14._fn41.4.02.yeast_bread_recipes.docx | |
File Size: | 21 kb |
File Type: | docx |
OBJECTIVE: 4.03
Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL)
ESSENTIAL QUESTIONS
How do shortened and unshortened cakes compare?
What is the impact of cake preparation on the final product?
What is the impact of fillings and frostings on cakes?
1._fn41.4.03.cakes_and_frostings.ppt | |
File Size: | 1493 kb |
File Type: | ppt |
2._fn41.4.03.cakes_and_frostings_guided_notes.docx | |
File Size: | 24 kb |
File Type: | docx |
ESSENTIAL STANDARD: 5.00
Understand the principles of etiquette for meal service.
OBJECTIVE: 5.01
Understand the principles of basic table setting and meal service.
ESSENTIAL QUESTIONS
How are tableware/table appointments classified?
What factor go into the care, selection, and placement of table appointments?
What does a good place setting or cover include?
How do meal service styles compare?
1._fn41.5.01.intro_activity.pptx | |
File Size: | 558 kb |
File Type: | pptx |
2._fn41.5.01.demonstration_instructions.docx | |
File Size: | 23 kb |
File Type: | docx |
3._fn41.5.01.table_appointments.pptx | |
File Size: | 1211 kb |
File Type: | pptx |
4._fn41.5.01.table_appointments_notes.docx | |
File Size: | 23 kb |
File Type: | docx |
5._fn41.5.01.table_setting.pptx | |
File Size: | 1008 kb |
File Type: | pptx |
7._fn41.5.01.table_setting_graphic_organizer_key.docx | |
File Size: | 206 kb |
File Type: | docx |
14._fn41.5.01.meal_service_classifications.pptx | |
File Size: | 1003 kb |
File Type: | pptx |
15._fn41.5.01.meal__service_graphic_organizer.docx | |
File Size: | 38 kb |
File Type: | docx |
17._fn41.5.01.meal_service_examples.pptx | |
File Size: | 1786 kb |
File Type: | pptx |
OBJECTIVE: 5.02
Understand the principles of table manners.
ESSENTIAL QUESTIONS
How can good table manners be demonstrated?
What is the difference between good and bad table etiquette?
How do informal vs. formal etiquette compare?
How do cultures compare in the use of appropriate etiquette guidelines within their own culture?
4._fn41.5.02.manners_and_etiquette.pptx | |
File Size: | 994 kb |
File Type: | pptx |
5._fn41.5.02.classification_of_manners_graphic_organizer.docx | |
File Size: | 1190 kb |
File Type: | docx |
ESSENTIAL STANDARD: 6.00
Apply methods for meal planning and preparation.
OBJECTIVE: 6.01
Understand strategies in meal planning.
ESSENTIAL QUESTIONS
What are meal patterns?
How can meal planning strategies be applied?
How is planning for special situations unique?
How do meal preparation strategies compare?
6._fn41.6.01.meal_preparation_strategies.pptx | |
File Size: | 2169 kb |
File Type: | pptx |
7._fn41.6.01.convenience_comparison.docx | |
File Size: | 19 kb |
File Type: | docx |
OBJECTIVE: 6.02
Understand strategies of selecting and storing food.
ESSENTIAL QUESTIONS
What factors affect how food is selected?
What are strategies for saving money on food purchases?
What are strategies to compare products when selecting food?
What are strategies for properly and improperly storing food?
1._fn41.6.02.food_selection_factors.pptx | |
File Size: | 63 kb |
File Type: | pptx |
2._fn41.6.02.food_selection_factors_graphic_organizer.docx | |
File Size: | 46 kb |
File Type: | docx |
4._fn41.6.02.store_options.pptx | |
File Size: | 265 kb |
File Type: | pptx |
5._fn41.6.02.store_options_chart.docx | |
File Size: | 35 kb |
File Type: | docx |
11._fn41.6.02.household_budgeting_and_the_food_spending_plan.pptx | |
File Size: | 101 kb |
File Type: | pptx |
12._fn41.6.02.planning_a_household_budget_and_food_spending_plan.docx | |
File Size: | 17 kb |
File Type: | docx |
21._fn41.6.02.selecting_food.pptx | |
File Size: | 911 kb |
File Type: | pptx |
22._fn41.6.02.selecting_food_graphic_organizer.docx | |
File Size: | 58 kb |
File Type: | docx |