1. What factors do you think make a meal appealing?

2. Variety in the Menu Creates Appetizing Meals
Variety in the Menu Creates Appetizing Meals. We can get this variety in a meal by using the uniqueness of each food and combining it creatively to make interesting menus.

3. Meal Planning Factors

4. Meal Planning Factors
Color
Temperature
Shape and Size
Texture
Flavor

11. Objective: Demonstrate writing a recipe using meal planning skills.
Iron Chef
Objective: Demonstrate writing a recipe using meal planning skills.
Agenda: Iron Chef Challenge Introduction

12. Learning Goal: I understand nutritional requirements and I can apply them to meal planning.
0: I don’t understand nutritional requirements and I can’t apply them to meal planning
1: I understand some of the nutritional requirements and I can apply them to meal planning
2: I understand a majority of the nutritional requirements and I can apply them to meal planning
3: I understand nutritional requirements and I can apply them to meal planning.
4: I understand the nutritional requirements and I can demonstrate them to meal planning while cooking at home.

13. 04/27(B) and 05/02 (A) : Iron Chef Introduction and initial group work
5/3 (B) and 5/4 (A): Iron Chef Challenge-Recipe Writing/Cost Breakdown and Ordering
5/5(A) and 5/6 (B): Recipe Writing, Ordering, and Price Breakdown (Presentation counts! This will be given to the judges)
5/9 (A) and 5/10 (B) and 5/11 (B): Prep ingredients/Finish off anything that needs to be done. You will not have any time on the day of the challenge!
5/12(A) and 5/13 (B): Iron Chef Challenge

14. Objective: Demonstrate writing a recipe using meal planning skills.
Agenda: Iron Chef Challenge Workday

15. On the right: Ingredients you need
2. Ground Beef: 3.49/lb.
Ground Turkey: 2.49/lb.
Chicken 2.80/lb
I have both beef and chicken ramen
On your market order you need to write down:
On the left ingredients on hand
On the right: Ingredients you need
On hand
Need
Price

16. Objective: Demonstrate writing a recipe using meal planning skills.
Agenda: Iron Chef Challenge Workday

17. Due today: 1. Typed Recipe 2. Cost Analysis
3. Your script should be done
4. Who is doing what on Friday? What do you need to prep on Tuesday? Make sure your meal can be completed from start to finish in 30 minutes. How are you going to make that happen?

18. Due today: 1. Typed Recipe 2. Cost Analysis
3. Your script should be done
4. Who is doing what on Thursday/Friday? What do you need to prep today?
Make sure your meal can be completed from start to finish in 30 minutes. How are you going to make that happen?

19. Gather all supplies-label, put on class tray
Example: K1 P1B
Make sure all food was brought..make sure you have all spices needed. If not see me!

20. 12/10 and 12/11
Get out a pen/pencil before you put your bags up, and sit with your cooking groups silently.

21. 12/10/2015 and 12/11/2015
Objective: Demonstrate preparing your created recipe by applying meal appeal characteristics.
Agenda: Iron Chef Challenge Day

22. Learning Goal: I understand nutritional requirements and I can apply them to meal planning.
0: I don’t understand nutritional requirements and I can’t apply them to meal planning
1: I understand some of the nutritional requirements and I can apply them to meal planning
2: I understand a majority of the nutritional requirements and I can apply them to meal planning
3: I understand nutritional requirements and I can apply them to meal planning.
4: I understand the nutritional requirements and I can demonstrate them to meal planning while cooking at home.

23. You have 30 minutes to cook before judging starts!
Procedures
You have 30 minutes to cook before judging starts!
Remember….Meal Appeal!
Clean up needs to take place as you go!
Leave lab plans/recipes on counter
Your learning goal reflection is due Monday/Tuesday.