1. Targets and Activities

2.  Understand expected class behavior and potential consequences.  Recognize kitchen equipment by the correct name and be able to state its use.  Activities: Demo, Student Syllabus, Circle the Hazards, Start Equipment Show & Tell

4.  Recognize kitchen equipment by the correct name and be able to state its use.  Activities: Equipment Show & Tell, Create equipment flash cards

5.  Recognize kitchen equipment by the correct name and be able to state its use.  Identify safe and sanitary kitchen practices.  Activities:  1. FCCLA Points Info  2. Finish Equipment Flash Cards  3. Take Kitchen & Food Safety Pre-Quiz on Moodle. After completion check the answers and feedback. Retake quiz until you achieve an acceptable grade (up to 10 retakes).

6.  Identify safe and sanitary kitchen practices. Activities:  1. Lab Planning, Equipment Review  2. Study your flash cards. When ready--Take the Equipment Recognition & Uses Quiz on Moodle  3. Finish Kitchen & Food Safety Pre-Quiz on Moodle, if not already completed!

7.  Apply knowledge of kitchen equipment recognition and uses.  Utilize correct measuring techniques.  Draw conclusions about techniques based on products created during lab.  Activities: Cookie Lab, When finished place 1 cookie on the plates provided on the demo table for comparison to other groups.

8.  List the steps in proper dishwashing.  Explain the importance of handwashing.  Demonstrate proper handwashing techniques.  Activities: Glo-germs, Handwashing & Dishwashing HO and outline

9.  Identify the 6 food groups.  Identify the major nutrients in each food group and describe their basic functions.  List 5 food items that belong in each group.  Activities: Food group poster projects.

10.  Identify the 6 food groups.  Identify the major nutrients in each food group and describe their basic functions.  List 5 food items that belong in each group.  Activities: Finish Food group poster projects.

11.  Be able to name the 6 food groups.  Identify the major nutrients in each food group.  List 5 food items that belong in each group.  Activities: Peer review of posters, Alton Brown’s “Manly Eats”

12.  Compare and contrast the 4 basic types of milk.  Identify the amount of dairy products needed daily.  Activities: Demo, Dairy PP & notes, Lab Plan folders, Dairy Lesson on Moodle

13.  Utilize methods of cooking with dairy.  Create their own macaroni and cheese using a white sauce recipe.  Activity: Homemade Mac and Cheese Lab

14.  Describe the nutrients found in grain products.  List the steps in creating quick breads.  Activities: FCCLA: Discuss “Day of Caring”– Grains Power Point & Notes, Alton Brown’s “The Muffin Man”

15.  Review the muffin method.  Describe the nutrients found in grain products.  Activities: Muffin Demo, Lab Planning, Grains Study Guide

16.  Create muffins using the quick bread method.  Utilize appropriate measuring techniques, equipment usage, and safety practices previously discussed in class.  Activity: Muffin Lab

17.  Identify the nutrients and their functions in eggs.  Describe factors in egg production.  Activities: Dairy & Grains Quiz, Watch Alton Brown’s “Egg Files”, Egg Nutrients Moodle Lesson, omelet demo, omelet lab planning

18.  Prepare an omelet using demonstrated techniques in class.  Activity: Omelet Lab

19.  Describe the importance of breakfast.  Identify healthy choices for breakfast foods.  Activities: Starter, Demo Breakfast Casserole, breakfast video, menu planning  FCCLA POINTS DUE 3/4!

20.  Identify the nutrients and their functions in the meats 7 beans food group.  List at least 5 foods in this food group.  Activities: Meat & Proteins food web, Eggs in a bag  FCCLA POINTS DUE 3/4!

21.  Identify the nutrients found in various vegetables.  Understand the importance in eating a variety of vegetable.  List at least 10 different vegetables.  Activities: Vegetable Nutrient Notes, Meats, Beans, Nuts Review Lesson on Moodle  FCCLA POINTS DUE 3/4!

22.  Describe the nutrients found in fruits and their functions.  Explain the importance and benefits of eating a variety of fruit in the diet.  Activites: Fruit Alphabet Starter, Alton Brown, Fruit Notes, Fruit Pizza Lab Planning

23.  Prepare a dessert using fresh fruits.  Cut and clean various fruits using safe and sanitary practices.  Activity: Fruit Pizza Lab

24.  Describe the nutrients found in fruits and their functions.  Explain the importance and benefits of eating a variety of fruit in the diet.  Activities: Read the “Fabulous Fruit” article & complete WS, Fruit tasting

25.  END OF 3 rd Quarter

26.  Take the fruits/veggies quiz on Moodle.

27.  Compare good and bad fats.  Describe the functions of fats and sweets in the diet.  Identify the differences in saturated and unsaturated fats.  Activities: “Top Banana” Alton Brown, Fats, sweets, & others notes

28.  THE FOLLOWING Targets and Activities are tentative and dates have not been updated. They do give an idea of what is yet to come in the course!

30.  Identify the amounts needed from each food group.  Identify 5 sources of foods from each food group.  List and describe the major nutrients from each food group.  Locate a recipe that is an example of a major source of food from each food group.  Activity: Cookbook Project

31.  Review the amounts needed from each food group.  Create a 1 day menu based on the recommended amounts from each food group.  Activities: Pyramid Review & Quick Notes, Menu Plan Activity, Foods to Classify Cut Outs, Intro to Cookbook Project (if time)

32. Determine the appropriate amount of foods per group per individual. Explore recommendations from the USDA for nutrition and activity level needed for healthy lifestyles. Begin exploring the nutrients in dairy products.  Activities: Read and discuss mypyramid.gov packets, 5 finger method, dairy study guide

33.  Explain the difference between complete and incomplete proteins.  Describe the function of protein in the diet.  List 5 good sources of protein.  Activities: Meats, Beans & Nuts group PP, Alton Brown’s “Raising the steaks”, Meat & Dairy Quiz  Upcoming: Grains Group, Muffin Lab

34.  Review the nutrients found in meats and dairy food groups.  Identify the functions of the various nutrients found in these groups.  Explore what makes various cuts of meats tender.  Activities: Alton Brown “Raising the Steaks”, flash cards, quiz review

35.  Analyze their nutritional intake for 24 hours.  Compare their nutritional intake to the recommended number of servings for each food group.  Activities: Starter, Food log analysis using the My Pyramid WS, Food log essay

36.  Critique the nutrient contents of our labs.  Determine changes that could be made to make those foods healthier.  Activities: Starter, Making Food Healthier Activity, Plan Lab (Halving a recipe), Video

37.  Activities:  Lab Planning  Cookbook Project (Last IN CLASS day)  COOKBOOKS DUE START OF NEXT CLASS!

38.  Activities: Return Cookbooks, BINGO, Review for Test

39.  Activities:  Watch Alton Brown “Spaghetti Meal” Video  Plan Spaghetti Lab  Correct Nutrition Tests