Foods & Nutrition

The focus of this course is centered on healthy food preparation, nutrition, and lifestyle cooking techniques. Students should leave this class feeling comfortable making wise food choices, preparing basic nutritious dishes, and exploring real-world situations! 

UNITS

INTRODUCTIONS & ICE BREAKERS
Activities, Recipes, & Resources:

KITCHEN & FOOD SAFETY
National Standards: 8.2 Demonstrate food safety and sanitation procedures
14.4 Evaluate Factors that affect food safety from production through consumption
Essential Vocab: Food Borne Illness, Temperature Danger Zone, Cross Contamination, Personal Hygiene, Internal Temperature, Cleaning, Sanitizing, Raw Food, Ready To Eat Food
Learning Objectives:  I can explain and demonstrate how to prevent cross contamination.  I can list the temperature danger zone.  I can explain the difference between raw food and ready-to-eat food. I can demonstrate how to properly wash hands. I can identify safe and unsafe practices in a kitchen.

Activities, Recipes, & Resources:

KITCHEN MATH
National Standards:
Essential Vocab: 1/4, 1/3, 1/2, Double, Half
Learning Objectives: I can explain how to double a recipe and how to cut a recipe in half.  I can identify how math is used in cooking.

 Activities, Recipes, & Resources: 

MEASURING & ABBREVIATIONS
National Standards: 8.5.3 Demonstrate knowledge of portion control and proper scaling and measurement techniques
Essential Vocab: Tablespoon, Teaspoon, Liquid Measuring Cups, Dry Measuring Cups, Level Off
Learning Objectives:  I can identify abbreviations and food measurement terminology. I can demonstrate when to properly use dry measuring cups. I can demonstrate when to properly use liquid measuring cups. I can demonstrate how to properly measure a cup of flour. I can recall how many teaspoons are in a tablespoon.

Activities, Recipes, & Resources:

KNIFE SKILLS
National Standards: 8.5.1 Demonstrate professional skills in the safe handling of knives, tools, and equipment.
Essential Vocab: Pinch Grip, Claw Grip, Squaring Up, Julienne, Dice, Mince, Chef's Knife, Paring Knife, Serrated Knife
Learning Objectives: I can demonstrate how to hold a knife properly. I can create julienne cuts. I can create dice cuts. I can create mince cuts.  I  can describe how to safely handle a knife. I can produce a dish with high quality knife cuts. I can identify and explain the difference between a paring knife, chef's knife, and a serrated knife.

Activities, Recipes, & Resources:

READING A RECIPE
National Standards: 9.3.5 Analyze recipe/formula proportions and modifications for food production
Essential Vocab: Yield, Serving Size, Prep Time, Ingredients List
Learning Objectives:  I can identify important parts of a recipe.  I can analyze and follow a recipe. I can utilize a recipe to properly prepare a dish.

Activities, Recipes, & Resources:

READING FOOD LABELS
National Standards: 14.2.4 Analyze sources of food and nutrition information, including food labels related to health and wellness.
Essential Vocab: Percent Daily Value, Serving Size, Servings Per Container, Calories, Marketing
Learning Objectives: I can analyze a food label to  decide if a food is healthy or not. I can recall  what percent is considered 'high" and what percent is considered "low" on a food label. I can examine food labels and  analyze their  impact on an individual's food choices.

Activities, Recipes, & Resources:

CARBOHYDRATES
National Standards:
Essential Vocab: Simple, Complex, Fiber, Starch, Sugar,
Learning Objectives: I can  explain the difference between a simple and complex carbohydrate. I can identify a simple carbohydrate. I can identify a complex carbohydrate. I can create a dish that utilizes simple and complex carbohydrates. I can recall the role carbohydrates play in the body.

Activities, Recipes, & Resources:

PROTEIN
National Standards: 9.7.5 Relate the composition of lipids and proteins to their function in foods and their impact on food preparation and nutrition.
Essential Vocab: Complete Protein, Incomplete Protein, Amino Acids, Complementary Proteins, Vegan, Vegetarian
Learning Objectives: I can explain the difference between incomplete and complete proteins. I can identify sources of complete protein. I can identify sources of incomplete protein. I can create a dish that utilizes complete and incomplete proteins. I can recall the role proteins play in the body. I can determine how much protein I need daily.

Activities, Recipes, & Resources:

Fat
National Standards: 9.7.5 Relate the composition of lipids and proteins to their function in foods and their impact on food preparation and nutrition.
Essential Vocab: Trans Fat, Saturated Fat, Unsaturated Fat
Learning Objectives: I can explain the difference between saturated, trans, and unsaturated fats. I can identify sources of saturated fats. I can identify sources of unsaturated fats. I can identify sources of trans fats. I can create that utilizes saturated, unsaturated, and trans fats. I can recall the role fat plays in the body.

Activities, Recipes, & Resources:

VITAMINS, MINERALS, & WATER
National Standards:
Essential Vocab: Water Soluble, Fat soluble
Learning Objectives: I can explain the difference between water soluble and fat soluble. I can determine how much water I should be drinking daily. I can recall that each vitamin and mineral has a unique function.  I can identify sources of vitamins, minerals, and water. I can create a dish that utilizes a variety of vitamins, minerals, and water.

Activities, Recipes, & Resources:

EGGS
National Standards: 8.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
Essential Vocab: Egg White, Egg Yolk, Binder, Emulsify, Thickener, Coating, Leavening
Learning Objectives: I can identify the nutritional benefits of an egg. I can recall how eggs are used in a variety of culinary techniques.  I can identify and label the anatomy of an egg. I can create multiple dishes that utilize eggs.

Activities, Recipes, & Resources:

CUPCAKES & DECORATING
National Standards: 8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
Essential Vocab: Piping Bag, Piping Tip, Buttercream
Learning Objectives: I can identify tools and supplies used in cupcake decorating. I can demonstrate a variety of piping techniques. 

Activities, Recipes, & Resources:

ADDITIONAL LESSONS, ACTIVITIES, AND RESOURCES