Foods I
Class
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Sheila Weidner
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Lessons
Here is the class outline:
1. Food safety 1.01
Jan 26
Define terms and complete work sheets as teacher discusses food safety issues. |
2. OBJ. 1.02 work plan |
3. 1.03 Understand food conservation practice
Feb 10
Students will learn ways to reduce, reuse, and recycle . |
4. 2.01 Remember recipe parts and sources
Feb 23
reading and preparing recipes |
5. 2.02 Remember equipment and procedures for its use and care.
Feb 24
Identify the 4 categories of kitchen equipment. |
6. 2.03 Remember measuring, cutting/preparing, mixing, and cooking/cleaning terms. |
7. 2.04 Understand how to interpret food label information and adjust recipesAdvantage and disadvantage of Convenience foods. Increasing and decreasing recipe yields, making substitutions |
8. 2.05 Understand procedures, equipment, and cooking methods in food preparationTeacher will stress clean as you go. Students will learn procedures for measuring, cutting, mixing, and cooking and equipment |
9. 3.01 Understand the principles of basic table settingstudents learn the proper way to set the table and proper etiquette for meals. |
10. 4.00 Understand relationship between health and food choices.explains and discusses nutrients and nutritional needs for life cycle. |