The week of 8/26

Objectives

The student will be able to:

• Learn ways to be healthy and well nourished
• Explain the importance of a varied diet
• Recognize dietary guidelines to meet nutrition needs of a teenage
• Identify the groups in MyPlate and understand serving sizes
• Recognize and demonstrate the ability to apply dietary guidelines to meet nutritional needs

Standard:
• 11.3.6.C Analyze factors that affect food choices.
• 11.3.6.D: Describe a well-balanced daily menu using the dietary guidelines and the food guide pyramid.

Syllabus

MyPlate Worksheet

MyPlate quizzes      

The week of 9/3 

Learning Outcomes/Objectives

• The student will be able to:

• Understand the role of Nutrients in their daily life.
• Identify the names and know the function of the six nutrients found in foods – Water, protein, fats, carbohydrates, minerals and vitamins

Standards
• 11.3.6.C: Analyze factors that effect food choices.
• 11.3.6.E: Explain the relationship between calories, nutrient and food input versus energy output; describe digestion.

A Birthday Lunch for Grandma

Reading a label

Template for your project

My Example

Nutrition Quiz Study guide

Projects Due- 9/5

The week of 9/9 and 9/16 assignments-

PA Standards
• 11.3.6.B: Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production).
• 11.3.6.F: Analyze basic food preparation techniques and food-handling procedures.
• Materials & Resources
• 11.3.6.G: Describe the physical, biological, and chemical changes that take place in food preparation.

• Learning Outcomes/Objectives
Students will be able to
• Define various food terms involved in cooking
• Recognize abbreviations on recipes and their meaning.
• Understand what an equivalent is and how they are used in cooking
• Recognize the need for proper measuring.
• Demonstrate proper measuring techniques.
• Properly measure all ingredients using standard measuring devices.
• Identify appropriate equipment for measuring jobs.
• Define basic cooking terminology, directions and abbreviations in recipe
• Identify a variety of cooking equipment and appliances.
• Recognize names of kitchen equipment and uses of them.
• Demonstrate proper techniques in food preparation using various equipment procedures and methods
• Utilize proper sanitation procedures when handling foods and equipment
• Employ proper methods for food preparation
• Identify equipment that is used in foods preparation

Nutrition Quiz-9/11

Terms, Abbreviations, and equivalents

Kitchen Equipment

Cooking term slide

The week of 9/23 assignments

PA Standards
• 11.3.6.B: Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production).
• 11.3.6.F: Analyze basic food preparation techniques and food-handling procedures.
• Materials & Resources
• 11.3.6.G: Describe the physical, biological, and chemical changes that take place in food preparation.

• Learning Outcomes/Objectives
Students will be able to
• Define various food terms involved in cooking
• Recognize abbreviations on recipes and their meaning.
• Understand what an equivalent is and how they are used in cooking
• Recognize the need for proper measuring.
• Demonstrate proper measuring techniques.
• Properly measure all ingredients using standard measuring devices.
• Identify appropriate equipment for measuring jobs.
• Define basic cooking terminology, directions and abbreviations in recipe
• Identify a variety of cooking equipment and appliances.
• Recognize names of kitchen equipment and uses of them.
• Demonstrate proper techniques in food preparation using various equipment procedures and methods
• Utilize proper sanitation procedures when handling foods and equipment
• Employ proper methods for food preparation
• Identify equipment that is used in foods preparation

Terms and Equipment review

Abbreviation review

Measuring

Safety and Sanitation

The Week of May 28th

PA Standards

• 11.3.6.B: Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production). 
• 11.3.6.F: Analyze basic food preparation techniques and food-handling procedures.
• Materials & Resources
• 11.3.6.G: Describe the physical, biological, and chemical changes that take place in food preparation.

• Learning Outcomes/Objectives
Students will be able to 
• Define various food terms involved in cooking
• Recognize abbreviations on recipes and their meaning.
• Understand what an equivalent is and how they are used in cooking
• Recognize the need for proper measuring.
• Demonstrate proper measuring techniques.
• Properly measure all ingredients using standard measuring devices.
• Identify appropriate equipment for measuring jobs.
• Define basic cooking terminology, directions and abbreviations in recipe
• Identify a variety of cooking equipment and appliances.
• Recognize names of kitchen equipment and uses of them.
• Demonstrate proper techniques in food preparation using various equipment procedures and methods
• Utilize proper sanitation procedures when handling foods and equipment
• Employ proper methods for food preparation
• Identify equipment that is used in foods preparation.

Money Moves Due -May 30th

The week of February 5th and 12th

PA Standards

• 11.3.6.B: Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production). 
• 11.3.6.F: Analyze basic food preparation techniques and food-handling procedures.
• Materials & Resources
• 11.3.6.G: Describe the physical, biological, and chemical changes that take place in food preparation.

• Learning Outcomes/Objectives
Students will be able to 
• Define various food terms involved in cooking
• Recognize abbreviations on recipes and their meaning.
• Understand what an equivalent is and how they are used in cooking
• Recognize the need for proper measuring.
• Demonstrate proper measuring techniques.
• Properly measure all ingredients using standard measuring devices.
• Identify appropriate equipment for measuring jobs.
• Define basic cooking terminology, directions and abbreviations in recipe
• Identify a variety of cooking equipment and appliances.
• Recognize names of kitchen equipment and uses of them.
• Demonstrate proper techniques in food preparation using various equipment procedures and methods
• Utilize proper sanitation procedures when handling foods and equipment
• Employ proper methods for food preparation
• Identify equipment that is used in foods preparation

Money Moves Due-2/8

Kitchen Activities

The week of May 30th-

PA Standards

• 11.3.6.B: Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production). 
• 11.3.6.F: Analyze basic food preparation techniques and food-handling procedures.
• Materials & Resources
• 11.3.6.G: Describe the physical, biological, and chemical changes that take place in food preparation.

• Learning Outcomes/Objectives
Students will be able to 
• Define various food terms involved in cooking
• Recognize abbreviations on recipes and their meaning.
• Understand what an equivalent is and how they are used in cooking
• Recognize the need for proper measuring.
• Demonstrate proper measuring techniques.
• Properly measure all ingredients using standard measuring devices.
• Identify appropriate equipment for measuring jobs.
• Define basic cooking terminology, directions and abbreviations in recipe
• Identify a variety of cooking equipment and appliances.
• Recognize names of kitchen equipment and uses of them.
• Demonstrate proper techniques in food preparation using various equipment procedures and methods
• Utilize proper sanitation procedures when handling foods and equipment
• Employ proper methods for food preparation
• Identify equipment that is used in foods preparation

Make up work

The week of April 11th-

PA Standards

• 11.3.6.B: Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production). 
• 11.3.6.F: Analyze basic food preparation techniques and food-handling procedures.
• Materials & Resources
• 11.3.6.G: Describe the physical, biological, and chemical changes that take place in food preparation.

• Learning Outcomes/Objectives
Students will be able to 
• Define various food terms involved in cooking
• Recognize abbreviations on recipes and their meaning.
• Understand what an equivalent is and how they are used in cooking
• Recognize the need for proper measuring.
• Demonstrate proper measuring techniques.
• Properly measure all ingredients using standard measuring devices.
• Identify appropriate equipment for measuring jobs.
• Define basic cooking terminology, directions and abbreviations in recipe
• Identify a variety of cooking equipment and appliances.
• Recognize names of kitchen equipment and uses of them.
• Demonstrate proper techniques in food preparation using various equipment procedures and methods
• Utilize proper sanitation procedures when handling foods and equipment
• Employ proper methods for food preparation
• Identify equipment that is used in foods preparation

Recipe Books due 4/12

Last day of cycle-4/14

In google classroom watch video on baking cookies and then bake chocolate chip cookies or cookie of your choice or choose the alternative assignment

Chocolate chip cookies

Rubric and alternative choice