WEEK 4
Learning Target:
Investigate and reflect on MY eating habits by taking the “Rate Your Diet” Quiz.
Early Work:
KATU News: “Local schools respond to federal rules wanting to cut out junk food ads”
http://www.katu.com/news/local/Local-schools-respond-to-federal-ruleswanting-to-cut-out-junk-food-ads-247177921.html
Video/Free Write
Assignments:
1. Rate Your Diet Quiz
2. Low Fat Grocery List
3. Evaluate Your Eating Habits
4. Food Inventory (Due Tomorrow)
Grade Updates
-------------------------------------------------------Learning Target:
Apply culinary skills to produce a nutritious snack by following the
assigned Granola recipe.
Early Work:
1. Identify 5 NUTRIENT DENSE snacks.
Food & beverages that generally have more nutrients,
fewer calories, and less fat & sugar.
2. How do you measure peanut butter to make
clean-up faster?
1. The Best & Worst Nutrition Bars
Assignments:
1. Granola Lab 
2. 24 hour Food Log - Due Today!
3. Ch 3 & Ch 11 worksheet
Learning Target:
Investigate your eating habits by utilizing MyPlate.gov. “Super Tracker”.
Early Work:
1. Draw My Plate.
2. Label each food group in its proper
position on the plate. (front of EWJ)
3. In each section, write down or draw a
picture of foods/beverages you often eat.
(example on Super Tracker handout)
Assignments:
Super Tracker
Ch 3 & 11 from yesterday
What Teens often eat 
Learning Target:
Apply culinary skills to produce a nutritious beverage by following the assigned
Smoothie recipe.
Early Work: (EWJ, p. 38-39)
1. Identify 5 of your favorite beverages.
2. Write the formula to figure out the # of teaspoons in a drink? (Early Work Journal, p. 38)
3. Choose 4 beverages and figure out how many teaspoons of sugar are contained in each:
12 oz. Mt. Dew (47g.)
12 oz. Dr. Pepper (41g.)
8 oz. Apple Juice (26g.)
8 oz. Arizona Lemon Ice Tea (24g.)
8.3 oz. Red Bull Energy Drink (27g.)
8 oz. Vitamin Water Jackfruit (13g.)
8 oz. Nesquik Chocolate Milk (29g.)
8 oz. McDonald’s Iced Coffee (11g.)
8 oz. Oregon Chai Tea (36g.)
12 oz. Coke (39g.)
8 oz. Orange Juice (24g.)
8 oz. 2% Milk (12g.)
8 oz. Rockstar Energy Drink (31g.)
8 oz. Sobe Mango Melon (29g.)
8 oz. Minute Maid Lemonade (27g.)
8 oz. Vanilla Soy Milk (8g.)
8 oz. Naked Energy Smoothie (27g.)
12 oz. Starbucks Tall Caffe Mocha (25g.)
Assignments:
1. Review blender safety and cleaning.
2. Smoothie Lab 
3. 6 Smart Goals
Learning Target:
Investigate and reflect on Portion Size by taking the “Rate Your Diet” Quiz.
Early Work: Fold & Put away TOWELS, Serve Hummus
Portion Size: What common objects represent how much is . . .
1. 3 oz. of protein? _____________
2. 2 Tablespoons of salad dressing? _________
3. 1.5 oz. of cheese? _____________
4. 1 cup of pasta, potatoes or vegetables? ______________
5. ½ cup of ice cream or fruit? ____________
6. 1 oz. lunch meat? ___________
Answers: Web MD Portion Size Guide (EWJ p.40)
Assignments:
Food Portion Distortion Quiz
Corner Café
Fast Food Jeopardy
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WEEK 5
Learning Target:
Investigate and reflect on Quick Breads by completing the chapter
worksheet and watching demonstration.
Early Work: Web MD Portion Size Guide (EWJ p.40)
Portion Size: What common objects represent how much is . . .
1. 3 oz. of protein? _____________
2. 2 Tablespoons of salad dressing? _________
3. 1.5 oz. of cheese? _____________
4. 1 cup of pasta, potatoes or vegetables? ______________
5. ½ cup of ice cream or fruit? ____________
6. 1 oz. lunch meat? ___________
Assignments: New Lab Groups 
Video demonstration (5 min.) http://www.foodnetwork.com/videos/quick-muffins-94137.html
1. Lab Group fills in the Muffin Recipe:
Circle Extra Ingredient Choice/s on recipe.
Write 5 Preparation directions
Write in tools needed to make muffin recipe.
2. Teacher Demo: Muffin Method
3. Ch 23 Quick Bread worksheet
Learning Target:
Apply the muffin method to produce Muffins by following the assigned recipe.
Early Work: Pre-heat oven
Quick Bread Power Point
1.
2.
3.
4.
5.
6.
7.
The “quick” refers to no ______________________ for the dough to rise.
___________________, ____________________, ___________________ are quick breads.
A _________________ batter is one-part dry to one-part liquid ingredients.
A _________________ batter is soft enough to fall from a spoon, dry: liquid ratio of about 3:1.
A _________________ is stiff enough to shape by hand, dry: liquid ratio of about 7:1.
Common acids include: ____________, _____________, ____________, ____________, ____________, etc.
What is wrong with this recipe? (slide #17)
_____________________________________________________
8. What leavening agent is used in this recipe? (slide # 18)
________________________________
Why? _______________________________
Assignments:
1. Lab Sheet / Muffin Lab
2. Ch 23 Quick Bread worksheet
_____________________________________________________________
Learning Target:
Investigate Chemical Leavening Agents by conducting a comparison experiment.
Early Work:
Copy Chemical Leavening Agents Chart.
CHEMICAL
LEAVENING AGENTS
Packaging:
Baking Soda
Baking Powder
Box (not airtight) Base (Sodium Bicarbonate)
Base (Sodium Bicarbonate)
Can (airtight)
(Single & Double)
Chemical:
Acid (Cream of Tartar)
Filler (Corn Starch)
Choose Biscuit Variation. 1. Circle the biscuit variation choice on your recipe. 2. Write kitchen # on
Assignments:
1. Video: Answers.com- How leavening Works
http://www.parentdish.com/videos-partner/how-leavening-works-83227000-56
2. Chemical Leavening Agent Experiment
3. Chemical Leavening Agent Crossword Puzzle
Muffin/Biscuit Method Differences: 1:3/1:8 liquid to dry ratio.
Added Equipment for Biscuit Method: Pastry Blender, Rolling Pin, Biscuit Cutter, Pastry Brush.
8 Steps in Preparation of Biscuits (5 are the same for muffins): 1. Sift dry ingredients in large bowl 2.
Make well 3. Cut in fat 4. Stir in liquids 5. Knead 6. Cut out 7. Wash 8. Bake
Learning Target:
Apply the biscuit method to produce biscuits by
following the assigned recipe.
Early Work: Preheat oven (convection convert) 450.
Watch the biscuit video demonstration (3 min.)
http://allrecipes.com/video/591/buttermilk-biscuits/detail.aspx
1. A (tool) ____________ ____________ is used to add solid fat to the dry ingredients.
2. To produce flakey biscuits, __________ - _______ (cooking term) fat.
3. _________________ (nutrient), found in wheat grain, produces __________________
which gives wheat dough its elastic texture.
4. To develop _______________ and blend ingredients, ____________________ briefly.
5. _____________ or pat dough to an even ¾”- 1” thickness.
6. An optional ______________ can be applied to give tops to give a deeper color.
Assignments:
Lab Sheet / Biscuit Lab
Quick Bread Unscramble
Answers:
Pastry blender
Cut-in
Proteins, Gluten
Gluten, Knead
Roll
-------------------------------------------------------Learning Target:
Apply culinary skills to a variety of whole grains by executing the
assigned Pancake recipes.
Early Work:
View “Bob’s Red Mill Short Tour” video
https://www.youtube.com/watch?v=KVFwqHBeCng
Bob’s Red Mill Video Questions:
1. What is their conviction?
2. Where are they located?
3. How many gluten free products do they make?
4. What can you do when you visit?
Assignments:
1. Nutrition Quiz
2. Whole Grain Pancake/Waffle Lab
3. Quick Bread Unscramble
PROGRESS REPORTS NEXT WEEK
Early Work Answers:
1. Whole grains keep people a whole lot healthier.
2. Milwaukie OR, 17 acre world headquarters
3. 50+
4. Shop, Eat, Cook, Tour
WEEK 6
MID-TERM WEEK
Learning Target:
Apply Shopping Unit skills by completing Supermarket Persuasion video notes.
Early Work:
1. Copy a Healthy Budget
(goodfoodonatightbudget)
2. Identify at least 5 “Power of the Perimeter”
departments (refer to a store layout)
Assignments:
1. Supermarket Persuasion video/notes
2. Ch 12 Grocery Shopping Terms
Early Work Due Thursday
Learning Target:
Research what makes a product organic by reviewing materials and
comparing an organic product to a similar non-organic product.
Early Work:
Fill large pot ½ full of water and bring to a rolling boil.
Place 2 large custard cups on demonstration table.
Lab Plan: Read Organic Comparison Lab instructions for pasta
1. What do you think these Food Labels mean? (USDA Organic, 100% Natural)
2. Free Write - “Back to the Start”
https://www.google.com/?gws_rd=ssl#q=chipotle+back+to+the+start
Organic Farm Rap Video http://www.youtube.com/watch?v=eOHAUvbuV4o
“The Scarecrow” http://www.youtube.com/watch?v=lUtnas5ScSE
Assignments:
1. Organic Comparison Lab & worksheet
2. Food Labeling & Unit Pricing worksheet
Early Work Due TOMORROW
--------------------------------------------------------------------------------------------Learning Target:
Identify ways to eat healthy when eating out by writing 6 smart goals.
Early Work:
1. Don’t let your food take you by surprise. Read the Label. (30 sec. video)
2. How to read food labels for better health. (2 min. video)
3. Finish Using Food Labels & Unit Pricing
Assignments:
1. Fast Food Maps
(restaurants per 1000 people, spending,
exercise, meat & poultry, soft drink, fruit & vegetable,
obese)
2. Fast Food Jeopardy
3. 6 Smart Goals
4. Café Corner
Learning Target:
Compare National & Store Brands by making and comparing 3 similar
products.
Early Work:
1. Pre-heat oven
2. Read your product directions.
3. Free Write: Name brand VS. Store brand? (2 min. video)
http://www.cbs46.com/story/23339482/consumer-reports-name-brands-vs-store-brands
Assignments:
1. Brand Comparison Lab
(Kitchens 1-3 and 4-6 will share their products with each other)
2. Processed Comparison worksheet.
3. Reading a Food Label/Unit Price worksheet.
EARLY WORK JOURNAL DUE
SURVEY:
49% - close, but not as good
33% - identical, no difference
11% - better than national brands
5% - inferior to national brands
2% - superior to national brands
Total Price ($5.49) -:- Total Units (ounces) (56) =
Unit Price (price per ounce) (9.8 cents)
Learning Target:
Understanding Fats by reviewing “Fats 101”.
Early Work:
1. Identify sources for each type of Fat.
TYPE OF FAT:
GOOD FAT
BAD FAT
SOURCE OF FAT:
Monounsaturated Plant products: nuts, olive & avocado
Polyunsaturated Plant & Fish products
Hydrogenated oils found in processed foods
Trans Fat
Mostly in animal product
Saturated
3. There are __9__ calories in every gram of fat.
WEEK 7
Learning Target:
Investigate how yeast becomes a leavening agent by completing the Yeast
Experiment.
Early Work:
For review identify which are QUICKBREADS.
1. Biscuits
5. French Bread
2. German Pancake
6. Oatmeal Cookies
3. Banana Bread
7. Waffles
4. Bagels
8. English Muffin
9. Cream Puffs
10. Carrot Cake
11. Focaccia
12. Pretzels
Video: How to Proof Yeast http://allrecipes.com/video/100/how-to-proof-yeast/detail.aspx
Assignments:
1. Yeast Experiment
2. Progress Report
1. Ch 23 Yeast Bread Worksheet
Unit 2 Late work due WED.
Early Work answers: Quick Breads 1,2,3,6,7,9,10 are all leavened with either chemical leavening
agents such a baking powder or baking soda, steam and/or air.
----------------------------------------------------------------------------------------------------------------------------
Learning Target:
Apply yeast bread culinary skills by following the assigned DAY 1 Yeast
Bread recipe.
Early Work:
Yeast is a living ______________ that requires a _____________, ______________ environment
and a ___________ source, such as sugar, to grow and thrive. K_____________ the dough
will help bread develop structure and evenly distributes the yeast. P___________ dough
down and let dough rise again to produce better flavor and texture.
Assignments:
1. Fill out Lab Sheet
2. Demonstration: YB Dough
3. Day 1: Yeast Bread Dough Lab
(2-1/2 recipes per group)
4. Ch 23 Yeast Bread worksheet DUE
Early Work Answers: Yeast is a living organism that requires a warm, moist environment and a
food source to grow and thrive. Kneading will help bread develop structure and evenly distributes
the yeast. Punch dough down and let dough rise again to produce better flavor and texture.
I can answer 5 questions about yeast breads after watching “Alton
Brown: Dr. StrangeLoaf” video .
---------------------------------------------------------------------------
Learning Target:
Apply yeast bread culinary skills by following the assigned DAY 2 Yeast
Bread recipe.
Early Work:
1. The ideal temperature to proof yeast is ____ degrees F.
2. The ideal temperature to raise dough in is ____ to ___ degrees F.
3. Yeast dies when the temperature reaches ____ degrees F.
Assignments:
Demonstration: Kneading & Shaping
Day 2: Yeast Bread Lab
UNIT 2 LATE WORK DUE
Early Work Answers: 1. 110 degrees F. 2. 75 – 80 degrees F. 3. 140 degrees F.
Learning Target:
Apply yeast bread culinary skills by following the assigned DAY 3 Yeast
Bread recipe.
Early Work:
1. Pre-heat oven, 375
2. Move to Test Seats
2-3 people per table, 2 people per kitchen.
(Quick test takers go to kitchen.)
3. Review early work
Assignments:
1. Day 3 Lab: Baking Yeast Bread
2. BREADS TEST
Baker’s Secret Word Bank: ACID, AIR, BATTER, BISCUIT, BOWL, BREAD, BROWN, CAKE,
CONVENTIONAL, COOL, CREAM, CRISPY, DARK, DOUGH, DROP, EGG, ELASTIC, EXTRACT, GAS,
GLUTEN, KNEAD, LEAVENING, LINER, MELT, MICROWAVE, MUFFIN, PAN, PARCHMENT, POUR,
PREHEAT, PURPOSE, RISE, SHORTENING, SODA, SOFT, SOGGY, SOLID, STARCH, STEAM, STEP,
STIFF, STRUCTURE, SWEETENER, TENDER, VANILLA, WAXED, YEAST