FOODS I-- UNIT #1
O
ORGANIZATIONAL SKILLS
GRADE LEVEL--10-12
Know
Understand
Do
Facts, formulas, vocabulary
Concepts, principles, generalizations
Skills such as literacy, numeracy, thinking
ORGANIZATIONAL SKILLS
BEING ORGANIZED IN THE KITCHEN IS
ESSENTIAL TO A SUCCESSFUL LAB
PRACTICE ORGANIZATIONAL SKILLS IN
LAB GROUPS
PROPER MEASUREMENTS ARE ESSENTIAL
TO PREPARE RECIPES
PRACTICE PROPER MEASURING
TECHNIQUES IN FOODS LABS
KITCHEN EQUIPMENT
USING PROPER UTENSILS AND EQUIPMENT
MAKES YOU MORE EFFICIENT IN THE
KITCHEN
DEMONSTRATE PROPER USE OF
EQUIPMENT IN FOODS LABS
READING A RECIPE
YOU MUST UNDERSTAND AND INTERPRET
CULINARY TERMS TO BE ABLE TO PROPERLY
COMPLETE TASKS IN A RECIPE.
IDENTIFY AND UNDERSTAND THE USE
OF CULINARY TERMS IN A RECIPE
VOCABULARY-BAKE,TOSS,STIR,
VOLUME,CHOP,MIX,
EQUIVILENT,FOLD
COMBINE,CUT-IN,DOVETAILING,YIELD,DICE
PRE-PREPARATION,BASTE,BLEND,DREDGE
CREAM,
MEASURING TECHNIQUES
LABS
FOODS 1--UNIT #2
MICROWAVE COOKING
GRADES 10-12
COOKING TECHNIQUES
TECHNOLOGY CHANGES THE WAY WE
COOK
PRACTICE MICROWAVE
COOKING TECHNIQUES
DURING FOODS LABS
APPROPRIATE EQUIPMENT
CONSEQUENCES OF USING
INAPPROPRIATE EQUIPMENT
COMPARE AND CONTRAST
COOKING IN A MICROWAVE VS.
CONVENTIONAL OVENS.
RECIPES
TERMS FOR MICROWAVE COOKING
IDENTIFY AND UNDERSTAND
THE USE OF CULINART TERMS IN
A MICROWAVE RECIPE
LABS
VOCABULARY-- WATTS, MO;ECULES,COOKING TIME,STANDING TIME,HOT SPOTS, ROTATE, ARCING
FOODS 1--UNIT 3
DAIRY PRODUCTS
GRADES 10-12
DAIRY PRODUCTS
TEMPERATURE AFFECTS DAIRY
PRODUCTS
PRACTICE DIFFERENT COOKING
TECHNIQUES USING MILK
PRODUCTS
EGGS
THE FUNCTION OF AN EGG IN A
BAKED OR COOKED PRODUCT
EVALUATE THE FUNCTION OF
EGGS AND GIVE EXAMPLES OF
HOW THEY PERFORM IN A
RECIPE.
CHEESE
DIFFERENTIATE BETWEEN RIPENED
AND UNRIPENED CHEESE
TASTING LAB- IDENTIFY TASTE
AND TEXTURE OF DIFFERENT
CHEESE
LABS
VOCABULARY-- RIPENED, UNRIPENED, CASEIN, WHEY, ULTRA-PASTEURIZED, PASTEURIZED,
HOMOGENIZED,EVAPORATED,SWEETENED CONDENSED,OMELET,FRITTATA,CURDS
FOODS1--UNIT #4
BAKING PRINCIPLES
GRADES10-12
7 INGREDIENTS OF BAKED
PRODUCTS
BAKING IS AN EXACT SCIENCE
DEMONSTRATE PROPER BAKING
TECHNIQUES IN PREPARING
BAKED PRODUCTS
QUICK BREADS
LEAVENING AGENTS ARE
ESSENTIAL FOR QUICK BREADS
COMPARE AND CONTRAST THE
DIFFERENT LEAVENING AGENTS
USED IN BAKED PRODUCTS
YEAST BREADS
YEAST NEEDS SPECIAL CONDITIONS
TO GROW
RESEARCH AND EVALUATE RECIPES
FOR BAKED PRODUCTS
COOKIES
TYPES OF COOKIES AND PREPARATION
METHODS
CAKES
PROPERLY READ INSTRUCTIONS ON
CONVIENCE PRODUCTS
VOCABULARY-- QUICK BREADS, YEAST, GLUTEN, LEAVENING AGENT,BAKING,MUFFIN, BAKING POWDER
BAKING SODA, SHORTENING
FOODS 1-- UNIT #5
CANDYMAKING
GRADES 10-12
COOKED CANDIES
PROPER USE OF CANDY MAKING
EQUIPMENT
SELECT AND PREPARE A RECIPE
USING THE PROPER
EQUIPMENT
CHOCOLATE
TEMPERATURE AFFECTS
CHOCOLATES
ANALYZE HANDLING AND COOKING
TECHNIQUES OF CHOCOLATES
GIFT GIVING
PRESENTATION TO SERVE
OR
PACKAGES FOR GIFT GIVING
SELECT ITEMS TO DECORATE AND
STORE CANDY TO GIVE AS GIFTS
VOCABULARY-- BLOOM, COCOA BUTTER, SEMI-SWEET, UNSWEETENED, CANDY THERMOMETER, SOFT BALL,
HARD CRACK, SEIZING, DUTCH CHOCOLATE
FOODS1--UNIT #6
FOOD SAFETY
GRADES 10-12
SANITARY PRACTICES
UNSANITARY CONDITIONS LEAD TO
FOOD BORNE ILLNESSES
PRACTICE SAFE FOOD
HANDLING IN OUR FOODS LABS
FOOD BORNE ILLNESSES
TYPES, HOSTS AND SYMPTOMS
REASEARCH AND EXPLAIN FOOD
BORNE ILLNESSES
GOVERNMENT AGENCIES
ROLES OF GOVERNMENT AGENCIES
IN PROTECTING OUR FOOD SUPPLY
ANALYZE INSPECTION
PRACTICES OF FOOD AGENCIES
VOCABULARY-- CROSS CONTAMINATION, IRRADIATION, SALMONELLA,TOXINS, E. COLI, PERFRIGENS,MICRO
ORGANISMS, FDA, USDA, CDC, EPA, GRAS
FOODS I—UNIT #7
EATING TRENDS AND HABITS
GRADES 10-12
FOOD PYRAMID
GUIDE TO HEALTHY EATING
ANALYZE PERSONAL DIET
FOR THREE DAYS TO EVALUATE
EATING HABITS
HEALTH RELATED
DISORDERS
DIET CAN AFFECT HEALTH
RELATED ISSUES
RESEARCH AND DISCUSS
EATING DISORDERS DURING
TEEN YEARS
FOOD PACKAGING
FOOD PACKAGING IS A SOURCE
OF INFORMATION THAT CAN BE
UTILIZED IN MANY WAYS
EVALUATE THE FOODS WE EAT
READING THE NUTRITIONAL
LABELS ON THE PACKAGE
MEAL PLANNING
APPLY MEAL PLANNING
PRINCIPLES TO EVERYDAY LIFE
PRACTICE WRITING DAILY
MENUS
VOCABULARY-- DISCRETIONARY CALORIES, SEDENTARY, ACTICE, MODERATE,OBESITY, MORBODLY OBEASE, BMI,
DIABETES, ANOREXIA,BULIMIA, LABELING, ADDITIVES, RDA, CONVIENCE FOODS, COMPARISION SHOPPING,SELL BY
DATE, REBATES, STAPLES, GLUCOSE, DEXTROSE, SUCROSE,FRUCTOSE,UPC, GENERIC
FOODS I—UNIT #8
NUTRIENTS
CARBOHYDRATES
SIMPLE AND COMPLEX
CARBOHYDRATES
WATER
WATER IS ESSENTIAL FOR LIFE
VITAMINS
FOODS RICH IN VITAMINS
GRADES 10-12
EVALUATE PERSONAL FOOD
FAVORITES AS SIMPLE OR
COMPLEX CARBOHYDRATES
RESEARCH AND PREPARE
REPORT ON VITAMINS AND
MINERALS
MINERALS
HOW DO OUR BODIES USE MINERALS
GIVE REPORT TO CLASS
EVALUATE COOKING
TECHNIQUES FOR RETENTION
OF VITAMINS AND MINERALS
PROTEINS
COMPLETE /INCOMPLETE
PROTEINS
DETERMINE THE BENEFITS OF
EATING COMPLETE AND
INCOMPLETE PROTEINS IN OUR
DIETS
FATS
SATURATED, UNSATURATED
TRANS FATS
EVALUATE THE FATS IN FOOD
AND DETERMINE IF ALL FATS
ARE BENEFICIAL TO OUR DIET
VOCABULARY FOR NUTRIENTS—
COMPLEX CARBOYDRATES, SIMPLE CARBOHYDRATES, DIETARY FIBER, STARCHES, TRACE
MINERALS, MACRO NUTRIENTS, MICRO NUTRIENTS, SATURATED FATS, UNSATURATED FATS, TRANS FATS, OMEGA 3,
AMINO ACIDS, LEGUMES
FOODS 1—UNIT # 9
CREATIVE SEASONINGS
GRADES 10-12
HERBS AND SPICES
HERBS AND SPICES ENHANCE
FOOD FLAVOR
TASTE FOODS THAT
HERBS AND SPICES
HAVE BEEN ADDED
CONDIMENTS
CONDIMENTS CAN ENCOURAGE
US TO EAT CERTAIN FOODS
SAMPLE CONDIMENTS
DURING FOODS LABS
TASTE AND SMELL
TASTE AND SMELL AFFECTS
OUR EATING HABITS
TASTE TEST
VOCABULARY-- SEASONING BLENDS, HERBS, SPICES, CONDIMENT, CONDIMENTS, MARINADE, BITTER, SOUR, SWEET,
SALTY
FOODS 1—UNIT #10
GRAIN PRODUCTS
GRADES 10-12
GRAINS
GRAINS ARE VERSITLE
DESCRIBE THE VITAMINS
AND MINERALS IN GRAIN
PRODUCTS
RICE
COOKING TECHNIQUES AFFECT
RICE RECIPES
PRACTICE COOKING
TECHNIQUES FOR GRAIN
PRODUCTS
PASTA
COOKING PASTA IS DIFFERENT
THAN COOKING OTHER GRAINS
WRITE A DAILY MEAL
PLAN USING GRAIN
PRODUCTS
LEGUMES
LEGUMES ARE A NUTRITIONAL
ADDITION TO OUR DIETS
CHOOSE A RECIPE USING
LEGUMES AND DESCRIBE
HOW IT WILL BENEFIT
OUR DIET
VOCABULARY-GERM, ENDOSPERM,BRAN,ENRICHED, FORTIFIED,AL DENTE, INCOMPLETE PROTEIN, COMPLETE
PROTEIN, WHOLE GRAIN,SIMMER, BOIL
FOODS1—UNIT #11
FRUITS AND VEGETABLES
GRADES 10-12
FRUIT FAMILIES
IMPORTANCE OF FRUIT IN OUR DIETS
VEGETABLE FAMILIES
NUTRITIONAL VALUES OF VEGETABLE
GROUPS
IDENTIFY THE
NUTRITIONAL VALUES
OF FRUITS AND
VEGETABLES IN OUR DIET
COOKING TECHNIQUES
COOKING TECHNIQUES AFFECT THE
NUTRIONAL VALUE OF FRUITS AND
VEGETABLES
EVALUATE RECIPES FOR
FRUITS AND VEGETABLES
RAW vs. COOKED
GARNISHING
GARNISHING OUR FOODS ENHANCE
THEIR APPEAL
DEMONSTRATE
GARNISHING TECHNIQUES
VOCABULARY—DRUPES, GREEN FRUITS, ENZYMZTIC BROWNING, TROPICAL FRUITS, POMMES, FRUITING
VEGETABLES,CAROTENE, POACHING, HOME PROCESSING,STALKS AND STEMS, ROOTS AND TUBERS, SEEDS AND
PODS, BULBS, SAUTE,STEAM