Food and Nutrition Mrs. Murphy C-103

Personal hygiene Hazards in the kitchen Cross contamination Safety and Sanitation Personal hygiene Hazards in the kitchen Cross contamination Temperature zone

Equipment/ tools/ measurement/ terminology Identification of equipment and use Care and storage of food Liquid and dry measurements Abbreviations and equivalents Cooking terms

Labs… Lemon Bars Vegetables and dip

Nutrition Nutrients: requirements, functions and food sources “My plate”: RDAs, customizing the pyramid to fit individual needs

Labs… Vegetable stir fry Baked Potato Soup

Human Digestion Functions of organs Steps in digestion

Psychology of Eating Why we eat the food we do Disordered eating Media and body image

Fruits and Vegetables Nutritional benefits Seasonal availability Storage Preparation

Labs… Apple pie Pumpkin Bars

Breads and Grains Quick and Yeast Breads: functions of ingredients, batter and dough, preparation and baking techniques Pasta and rice: nutritional value, selection and storage, methods of preparation

Labs… Flavored popcorn Fried rice Cinnamon swirl Quick bread Cinnamon rolls Nutri-grain Bars

Cakes and Pies Fruit pies Types of cakes and flours used

Labs… Cupcakes Frosting practice Midterm Exam- Make a layered cake with filling

Dairy Products Eggs: grading, sizing, storage, use Milk: forms, selection, storage, use Cheese: types, selection, storage, use

Labs… Cream puffs Cheese cake bars Omelets Fried, poached, boiled eggs Macaroni and cheese lab

Meat and Poultry Wholesale/retail cuts Nutritional value, selection, storage and preparation Meat alternatives

Labs… Hamburger lab of your choice Chicken fingers

Safety and Sanitation Expectations Wash hands thoroughly Hair below shoulder length must be pinned up Wear provided aprons on lab days No hats or jackets No electronic devices can be used in class Fooling around with equipment= missing lab for the block!

Classroom Expectations Participate in labs and class discussions Be willing to taste the food Bring writing utensil and notebook Be respectful of classmates, teacher, equipment and safety rules

Expectations… You are expected to complete all assigned work in this class. There are Required Assessments for this class that make up 80% of your grade. If you are missing a required assessment, it must be completed by the next class or you will receive an incomplete grade.

Suggestions: Bring your own drinks during lab days. We will provide water. Also, we are not providing containers! If you want to bring food home or to lunch you must bring your own containers or aluminum foil.

Required Course Assessments: 2 Diet and fitness article reviews Units 3-11 food labs Cooking demo video Midterm Exam (1/2 written, ½ cooking) Final Exam (1/2 written, ½ cooking)

Grading 80% Required assessments 20% Formative assessments Grades are on-line for you to access

E-mail: ksnitchler@rhnet.org Phone: 359-5194 Office: C-103 Contact Information E-mail: ksnitchler@rhnet.org Phone: 359-5194 Office: C-103 Go to my web page to see what is coming…