1. Food and Nutrition
Mrs. Murphy
C-103

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

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

4. Labs…
Lemon Bars
Vegetables and
dip

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

6. Labs…
Vegetable stir fry
Baked Potato
Soup

7. Human Digestion
Functions of organs
Steps in digestion

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

9. Fruits and Vegetables Nutritional benefits Seasonal availability
Storage
Preparation

10. Labs…
Apple pie
Pumpkin Bars

11. 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

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

13. Cakes and Pies
Fruit pies
Types of cakes
and flours used

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

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

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

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

18. Labs…
Hamburger lab of your choice
Chicken fingers

19. 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!

20. 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

21. 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.

22. 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.

23. 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)

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

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