1. Food Technology 2 Comprehensive Standards: Comprehensive Standards: Integrate knowledge, skills and practices required in food production and services. Demonstrate nutrition and wellness practices that enhance individual and family wellbeing. Integrate knowledge, skills and practices required in food production and services. Demonstrate nutrition and wellness practices that enhance individual and family wellbeing.

2. Unit 1: Introduction Why is Organization important in the Work Place? Norms and how the class operates Science note taking skills Preparing for post secondary education Time management Planning process

3. Electronics – Cell Phones, Headphones, Music, Earphones are not allowed in school Electronics – Cell Phones, Headphones, Music, Earphones are not allowed in school First occurrence – ask the student to put it away First occurrence – ask the student to put it away Second Occurrence – ask student for the device and return at the end of class Third Occurrence on another day – ask student for the device and teacher returns to the student at the end of the teacher’s work day – depending on early or late start. Fourth- If the student does not give you the device, refer to Behavior Specialist or Administrator

4. Time Management Tips ► Establish priorities. ► Write down your schedule. ► Make a daily “to-do” list. ► Use time “leftovers”. ► Double up. ► Get organized. ► Learn to delegate and ask for favors. ► Do not be a perfectionist. ► Consider your other resources.

5. FCCLA Planning Process Family Career and Community Leaders of America Identify Concerns ► Set a Goal ► Form a Plan (Who, What, When, Where, How, Cost, Resources, and Evaluation) ► Act ► Follow Up

6. Goals for the Day Learn about: History and Career Perspective Work place and enjoyment Why is the food industry so important in Minnesota and the United States? Complete work sheet on Kitchen Utensils

7. Goals of the Day Watch video on Kitchen Tools Finish work sheet on Kitchen Utensils Set up kitchen groups

8. Food Meets Basic Needs Why do we eat? ► Physical Needs  Nutrition  Wellness

9. Food Meets Basic Needs ► Psychological  Self esteem  Belonging  Security  Enjoyment

10. Goals for the Day ► All folders out on the table, notes, and writing utensil ► Complete Increasing the Yield work sheet ► Review and overview  Time management tips  Measurement and equivalents

11. Goals for the Day ► All folders out on the table, notes, and writing utensil ► Complete Work sheets on Measuring ► Complete Locate ► Review and overview Measuring

12. Goals for the Day ► All folders out on the table, notes, and writing utensil ► Complete Etiquette for Eating work sheet ► Review and overview  Etiquette  Notes Shine When You Dine 1.What are the two most important rules of etiquette?

13. What are the two most important rules of etiquette?What are the two most important rules of etiquette?What are the two most important rules of etiquette?What are the two most important rules of etiquette? ► Be aware of the comfort of others! ► Don’t draw attention to yourself!

14. Sayings That Help You Remember! ► Righty tighty lefty loucy ► A Pint is a Pound the World Round

15. How many ounces are in a: ► Pound? ► Pint? ► Gallon?

16. If you had a gallon of milk and you drank one pint what would be remaining in a fraction?

17. Answer 1 gallons = 8 Pts. 8Pts. – 1 Pts. = 7/8 Pts.

18. More Equivalents ► 1 egg (L) 3 T. ► 250 ml. = 1 c. ► 1 stick of butter = 8 T. = ½ c.

19. Goals for the Day All folders out on the table, notes, and writing utensil ► Complete Notes on Functions of ingredients ► Safety and sanitation ► Review and overview Hand washing and cleaning

20. Goals for the Day ► All folders out on the table, notes, and writing utensil ► Complete ► Review and overview  FCCLA Planning Process Notes  Measurement and equivalents  Time management tips  Food meets two basic needs

21. Goals for the Days ► All folders out on the table, notes, and writing utensil ► Complete ► Review and overview  Previous knowledge gained in class

22. Goals of the Day ► All folders out on the table, notes, writing utensil, and white book ► Work on ► Review and overview  Previous knowledge gained in class  Notes on Functions of ingredients  Watch video food safety and careers

23. Goal of the Day ► All folders out on the table, notes, writing utensil, and white book ► Review and overview

24. Goal for the Days ► All folders out on the table, notes, writing utensil, and white book ► Work on Preservation Packet ► Review and overview  Measuring  Hand washing and cleaning  Previous knowledge gained in class

25. Goals for the Day ► All folders out on the table, notes, and writing utensil ► Preservation Packet should be done! ► Review and overview  Previous knowledge gained in class Lab assignments Complete the Scavenger Hunt in your kitchen Complete the Scavenger Hunt in your kitchen

26. Goals for the Day ► White Lab Manual and Clip Boards Out! ► Review Lab manual and planning sheet and organizing manual ► Review LAB ► Review Measuring Assignment: before you go in lab plan must be done!

27. Goals for the Day ► All folders out on the table, notes, writing utensil, and white book ► Work on Preservation Packet! ► Review and overview  Previous knowledge gained in class  Measuring

28. Why are you in Lab? ► Remember what you have learned! ► Standard: Demonstrate understanding and application of kitchen safety principles and practices. ► Standard: Demonstrate food safety and sanitation procedures. ► Standard: Integrate knowledge, skills, and practices required in food measurement procedures. ► Standard: Demonstrate selecting, using, and maintaining food preparation equipment.

29. What do You know? 1.What are the two most important rules of etiquette? 2.What should you know about sanitation? 3.What should you do before you cook? 4.What are the Steps in the Planning Process? 5.Why do you use a planning process?

30. Goal is to Make Jam ► What standards are you working on? ► Who is doing what in the lab? ► Managers are your clip boards ready? ► Who is making the pectin? ► Gophers do you have the equipment you need with a tray? ► Kitchens do you have your cleaning set ups? ► Did labs have the counters washed down etc.

31. Food Terminology

32. Use the two texts books, other cookbooks, computer, and lecture notes used in class and define the following terms: ► Preparation- ► Menu- ► Pare- ► Mince- ► Dice- ► Puree- ► Sauté- ► Whisk- ► Folding- ► Roux-

33. Use the two texts books, other cookbooks, computer, and lecture notes used in class and define the following terms: ► Herb- ► Spice- ► Blend- ► Al dente- ► Batter- ► Bouquet garni- ► File’- ► Fines herbes- ► Bouillon-

34. Use the two texts books, other cookbooks, computer, and lecture notes used in class and define the following terms: ► Entrée- ► Consommé- ► Slurry- ► FDA- ► USDA- ► UPC- ► Dry cooking method – ► Moist cooking method- ► Poach-

35. Use the two texts books, other cookbooks, computer, and lecture notes used in class and define the following terms: ► Pareve Foods- ► Hors d’ oeuvres- ► Yield- ► Unit Pricing- ► Bisque- ► Julienne- ► Bronoise-