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    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 May 6th 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-5/10

    Terms, Abbreviations, and equivalents

    Kitchen Equipment

    Cooking term slide

     

    The week of May 13th and May 20th 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

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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