Don't copy the behavior and customs of the world, but let God transform you into a new person by changing the way you think. Romans 12
I will instruct you and teach you in the way you should go; I will counsel you with my loving eye on you.
Psalm 12
Cli
Food Basics (3rd and 4th period)
*Students will work in groups to complete the written, execute the plan and evaluate plan and organize questions. Each group will evaluate lab performance and product. These evaluations will be discussed with the class and also include: I) problem solving and improvements for performance and product 2) variations and substitutions for the product 3) nutritional content and healthier versions of the product 4) Ways to incorporate the product in everyday life 5) using newly acquired skills to help others
Lab objectives –1) Team building skills - Students work together as a team. While each student is responsible to oversee his or her job, all team members assist one another to make the lab successful. 2) Leadership skills-Students will use decision making skills,to determine jobs, product selection, equipment, safety procedures 3) Organizational/Planning skills -following directions and step by step procedures 4) Acquiring new knowledge and skills 5) Applying new knowledge and skills Ten rules for high performance teams
1. Put the team first
2. Communicate openly
3. Be a part of the solution, NOT the problem
4. Respect diversity
5. Ask and encourage the right questions
6. Use a rational problem- solving process
7. Build trust with integrity and example
8. Commit to excellence
9. Promote interdependent thinking
10. Pull the weeds
9/26; M-late start time; T-ACT; Friday- no school; check students off on dicing; Lab using donated items 9/19; Homecoming week; -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
assessment- 1) participation 2) demonstrating techniques 3) lab
9/12-Start Objectives-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: slicing, browning, roasting, proper meat temp, 2 labs
9/6-M-no school- Objectives- Continue Objectives for becoming familiar with lab procedures, location of utensils and equipment, teamwork 1) Planning and preparation for lab 2 2) Extra lab if items available 3) proper cleaning techniques; Intro to new techniques, creaming,folding, processing
Objectives- 1) Intro to Making Choices about Foods 2) Describe how food meets basic physical needs and affects food choice 3) Describe the Social influences on food choice
8/29-Review in small and large group procedures and evaluation for future labs; Introduction to kitchen organization,group labs,cleaning
8/29; 8/22-Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup
8/22-Objectives-Introduction to procedures and expectations 2) Become familiar with course material and team members !) Note card questions 2) word grams 3) practice large group lab
4/14; Explain various ways to improve cake preparations; eggs, buttermilk, ingredients and why it works; steps for cake ball preparation; Prepare items for family bake sale; importance of sharing you skills
4/4; Start Objectives-1) Describe the nutritional value, buying tips and correct storing procedure for poultry 2) Explain the science principles regarding preparing poultry 3) Explain methods of preparation 4) Demonstrate various methods of preparation 5) Describe various recipes that are prepared 6) Discuss safety principles/proper temperature when handling poultry 7) Explain how to cut up and prepare chicken parts for a budget 8) Demonstrate in labs various preparations of poultry
1) Read and discuss pages 337-342 2) watch video of preparation of chicken meal 3) Explain how to make "easy" chicken 4) Roasted drumsticks 5) Demonstrate how to easily remove chicken from the bone=following roasting or poaching 5) Explain how to roast a whole chicken-sprite; 6) demonstrate how to remove chicken from breast bone. 7) Explain how to flatten, bread and saute chicken 8) Explain how to sear and roast poultry 9) Research recipes to use leftover chicken 10) Complete WS covering various preparations 11) Explain how to prepare and cut up parts for a budget 12) Complete WS on Poultry meats and safety 13) Prepare meals using leftover chicken-Labs of choice
Easter Vacation3/21; 3/14; Compare methods of cookie preparation; creaming, brown butter
3/7; 2/22- Objectives=1) Demonstrate how to plan, prep items and prepare various soups 2) Describe how to prepare individual soups without a recipe 3) Identify nutritional elements and benefits 4) Explain the benefits and steps in preparing chicken 5) Explore meatless options for lent and the health pros and cons for vegetarian based diet 6) Explain the different types of vegetarian diets and nutritional benefits or risks7) Describe research and health benefits of chicken soup ; Gumbo
2/16- President's day-no school; Labs-Chicken soup/3 versions and the nutritional benefits for fighting respiratory infections : Discuss individual research on pathogens
2/8-Ash Wednesday, Mass ; Lab-Valentine's day-Cheesecake/Strawberries; finish Food safety packets; start individual research on food pathogens
2/1 Catholic Schools week; Labs-Game Day foods; Chicken Chili; Buffalo chicken dip;Tacos;
1/26-Lab=t/w; Start packet for Food Safety and Sanitation
1/19-MLK-M; gone for NASA field trip 1/21; Finish labs/Lasagna/ Beef stew/Finish presentations
1/5-1/11- Finish lab preparations; share and discuss preparation and history of labs prepared; Start demonstration of various sauces prepared with out a recipe; Labs-individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian,German, Danish, Jewish) Finish video-Christmas competition
12/14- Exam week
Thanksgiving- 12/1; 12/8-12/16 1) Objectives for cookies and 2 labs; 2) ( start research for Christmas/Holiday Celebrations)
12/16-exam/presentations; 1/6-1/13- individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian, German, Danish, Jewish)
Holiday Celebrations2
English
German
Irish
Russian
French
Italian
Scandinavian
Middle East
Jewish
Polish
-Research on the history of cultural celebration of the holidays (Christmas, Hanukkah, Ramadan).
*How do families typically celebrate during the holidays?
*Information must include: pictures and video clips of the food, costumes, special customs, the country, decorations etc.
*history
*customs
* songs and music
*Plan a typical balanced meal-What do they eat every day?
*special foods prepared for the celebration
*collect recipes that would be used by the culture
5 recipes-*include pictures of the food
*Requirements: Resources must be documented!!! (At least 4 resources-one source must be your textbook)
*Follow MLA format in style guide.
* In-text citations- at least one or more per slide- 20 slide minimum; Accurate Works Cited a must.
* A copy of the slides due before presentation-Be prepared!!!
*Presentation to the class must be informative, creative, colorful and entertaining!!! 15 minutes time allowed
* Preparation of one to two of the dishes of the culture after Christmas
11/30; 11/23- Thanksgiving vacation- M,T class- Thanksgiving meals and emergency fixes; Start Objectives for Cookies- 1) Describe the basic functions of basic ingredients used in cookies 2) Identify the principles of preparation 3) Describe the six different types of cookies 4) prepare 2-3 different types of Christmas cookies 5) Prepare Chocolate chip cookies 3-4 different ways using the same ingredients but having different results based on the different chemical reactions
1) Read and discuss pp. 392-384 on preparation, mixing methods, types of pans and storage 2) practice decorating techniques using pastry bags, 3) prep two types of frosting using two techniques 4) choose a different type of cookie preparation 5) video showing how
1) preparation 2) participation 3) labs 11/3-conferences; Potatoes-Describe the actions between potatoes and starch ( Amylose and Amylopectin) 1) peel, slice, dice, mash ; 2) various preparations; fried, casseroles; 3) Read and discuss the 30 superfoods 4) Utensils and techniques-Read and discuss CH
11/16- Set up, organize and prep for Thanksgiving lunch on Wednesday; clean and reorganize kitchens; read and discuss correct preparation of cookies
11/9- Make a Difference Day-M; Brainstorm menu for Thanksgiving lunch;Labs- Stuffed Meatballs and spaghetti; Preparation of onion, garlic, tomatoes for sauce,preparation of onions , meat and cheese for stuffed meatballs; how to prepare pasta.
11/2 - Lab- mincing, mashing, browning/Sheperds pie; clean and reorganize the kitchens; start Quizlet terms
10/26- Read and discuss the principles behind shortened cake preparations and the differences in chemical reactions of ingredients and and how they affect the product; History of pumpkin- Lab-Pumpkin cake-learn how to cream and correctly add and measure items for cakes, cream cheese frosting; Halloween lab; Ghost brownies; Puff Pear pastry; Start quizlet for terms
10/19 -TLCday-R; Jr. retreat-F -prep Pastry; use products donated 10/12=No school; Use pears for upside down pear cake; prep celery for donation to volunteer group and food bank; Zucchini cake preparation
10/5- M-Alumni guest speakers; R -Juniors finance class; Labs-preparing rice, meat, spices. sauce for families
9/28-Lab-apple crumble/ Lab- Gina's cake ; 9 /21 Finish media objectives;-onions-Start Objectives-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
assessment- 1) participation 2) demonstrating techniques 3) lab
9/14- Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 3) how the decision making process is utilized in making food choices 4) how the media influences our choices
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising 6) examine various advertising techniques used by the media
Objectives for Lab #4- Pepperoni Pinwheels
9/8-M-no schoolLab-3-work on teamwork-8/31- Objectives- Continue Objectives for becoming familiar with lab procedures, location of utensils and equipment, teamwork 1) Planning and preparation for lab 2 2) Extra lab if items available
Objectives- 1) Intro to Making Choices about Foods 2) Describe how food meets basic physical needs and affects food choice 3) Describe the Social influences on food choice
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup
5/18- Senior exams; R- Senior Mass; 5/22 - Exams begin; 5/11-M-Soph retreat; W-Freshmen retreat; Wrap up information from field trip; T- AP Government test ; Lab- student choice; Herbs/spices- the effects on foods and the health benefits; Practice Quizlet for cooking terms; Article on Sustainable meat products; Videos on the difference between the different types vegetarian terms
5/4-sub; 5/8- field trip to West Side Market and Japanese steakhouse ; Lab- Plan and prep vegetables,meat spices and items for individual stir fry meals
4/27-5th grade camp; Explore basic ingredients used in Chinese cooking, history and techniques; Lab-egg rolls and variations F-Prom set-up; A&P field trip; Labs- prepping items for stir-fry and do your own stir-fry; Article-Sustainable farming
4/20; 4/13-Objectives-1) Describe the nutritional value, buying tips and correct storing procedure for poultry 2) Explain the science principles regarding preparing poultry 3) Explain methods of preparation 4) Demonstrate various methods of preparation 5) Describe various recipes that are prepared 6) Discuss safety principles/proper temperature when handling poultry 7) Explain how to cut up and prepare chicken parts for a budget 8) Demonstrate in labs various preparations of poultry
1) Read and discuss pages 337-342 2) watch video of preparation of chicken meal 3) Explain how to make "easy" chicken 4) Roasted drumsticks 5) Demonstrate how to easily remove chicken from the bone=following roasting or poaching 5) Explain how to roast a whole chicken-sprite; 6) demonstrate how to remove chicken from breast bone. 7) Explain how to flatten, bread and saute chicken 8) Explain how to sear and roast poultry 9) Research recipes to use leftover chicken 10) Complete WS covering various preparations 11) Explain how to prepare and cut up parts for a budget 12) Complete WS on Poultry meats and safety 13) Prepare meals using leftover chicken-Labs of choice
4/8-Easter break-Field trip???-3/30- Student exchange day; Sub-Thursday; Good Friday - Objectives 1) list factors affecting selection of eggs
2) identify basic parts of the egg and their purpose 3) describe nutritional value of each part of the egg 4) identify and demonstrate proper storage and handling of eggs 5) relate scientific principles to eggs and cooking 6) demonstrate proper techniques for cooking a variety of eggs 7) Describe various functions of eggs as emulsifiers, foam agents, thickeners, and binding/interfering agents.
*Objectives will be completed over the next 6 days using activities which involve lecture,, discussion,2) Read and discuss pp. 313-317 on the different preparations of eggs 3) demonstration by instructor 4) 3 lab activities - ( choice of basted, omelets, pancakes, deviled eggs, angel food cake, Meringue pie) Students will select 3 labs, one may be completed next week due to time constraints and multiple step involvement 5) Identify how eggs are used as ingredients - read pp.309-312 6) Angel Food cake; hard boiled eggs/deviled
3/23 - Bishop's Mass; Reconciliation- Objectives-Apply principles for preparation of sauces- from roux to pan sauces 2) incorporate principles of misen place, liquids, flavorings and enrichment to prepare various sauces 3) preparation of spaetzle to serve with the sauces
3/16- OGT testing; Kairos3/16-some student will not have class- Lab of choice- Kairos cake; cake balls
3/9 Government field trip; Wrestling; video covering winter comfort foods; chicken soup, pastas and meatless items; lab-cheese sauce/pasta
3/2; Objectives-1) Demonstrate how to plan, prep items and prepare various soups 2) Describe how to prepare individual soups without a recipe 3) Identify nutritional elements and benefits 4) Explain the benefits and steps in preparing chicken 5) Explore meatless options for lent and the health pros and cons for vegetarian based diet 6) Explain the different types of vegetarian diets and nutritional benefits or risks7) Describe research and health benefits of chicken soup ; 2/23 Snow days and delays-catching up on all our objectives; Gumbo 2/17-M-No school; W-Ash Wednesday- Mardi Gras lab prep; finish objectives for bread
2/9; 2/2; 1/26-Catholic Schools -week/shortened periods and schedule changes; R-gone for Earth Science field trip
Start Objectives for next few weeks-1) Compare ingredients used in quick breads to ingredients used in yeast breads 2) Describe the key ingredients in yeast breads and how they are important 3) Describe the steps in preparing the yeast 4) Identify problems and solutions to activating the yeast 5) Demonstrate knowledge of steps for yeast preparations in labs
1) Video clips demonstrating techniques 2) handouts with step by step procedure 3) read and discuss pages375-381 4) Lab-prep for yeast breads 5) review, discuss and read pp.378-381 6) test 7) extra lab -dough
1/19-MLK-Monday; Finish lab preparations; share and discuss preparation and history of labs prepared; Start demonstration of various sauces prepared with out a recipe; 1/12/15 -F-Teacher work day-Labs-individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian,German, Danish, Jewish) Finish video-Christmas competition
12/15- Exam week
Thanksgiving- 12/1; 12/8-12/16 1) Objectives for cookies and 2 labs; 2) ( start research for Christmas/Holiday Celebrations) 12/16-exam/presentations; 1/6-1/13- individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian, German, Danish, Jewish)
Holiday Celebrations2
English
German
Irish
Russian
French
Italian
Scandinavian
Middle East
Jewish
Polish
-Research on the history of cultural celebration of the holidays (Christmas, Hanukkah, Ramadan).
*How do families typically celebrate during the holidays?
*Information must include: pictures and video clips of the food, costumes, special customs, the country, decorations etc.
*history
*customs
* songs and music
*Plan a typical balanced meal-What do they eat every day?
*special foods prepared for the celebration
*collect recipes that would be used by the culture
5 recipes-*include pictures of the food
*Requirements: Resources must be documented!!! (At least 4 resources-one source must be your textbook)
*Follow MLA format in style guide.
* In-text citations- at least one or more per slide- 20 slide minimum; Accurate Works Cited a must.
* A copy of the slides due before presentation-Be prepared!!!
*Presentation to the class must be informative, creative, colorful and entertaining!!! 15 minutes time allowed
* Preparation of one to two of the dishes of the culture after Christmas
11/17 -Plan for Thanksgiving feast on Thursday November 20 ; work on preparation of menu , recipes and job lists; M/T; set up and clean up on Thursday
11/10 Start Objectives for Cookies- 1) Describe the basic functions of basic ingredients used in cookies 2) Identify the principles of preparation 3) Describe the six different types of cookies 4) prepare 2-3 different types of Christmas cookies 5) Prepare Chocolate chip cookies 3-4 different ways using the same ingredients but having different results based on the different chemical reactions
1) Read and discuss pp. 392-384 on preparation, mixing methods, types of pans and storage 2) practice decorating techniques using pastry bags, 3) prep two types of frosting using two techniques 4) choose a different type of cookie preparation 5) video showing how
1) preparation 2) participation 3) labs 11/3-conferences; Potatoes-Describe the actions between potatoes and starch ( Amylose and Amyleopectin) 1) peel, slice, dice, mash ; 2) various preparations; fried, casseroles; 3) Read and discuss the 30 superfoods 4) Utensils and techniques-Read and discuss CH
10/27-sub-Read and discuss article on pumpkin; Lab-Student choice-Pumpkin cookies; Read and discuss the 30 superfoods
Read and discuss article-30 superfooods10/20-Labs to mince, saute, dice, use various methods video to prep garlic- mince, press,etc.-Labs-tomato sauce, meatballs, pasta; reorganize and sanitize kitchens
10/13-Junior Retreat-T; PSAT test- W; peel, slice, mash, dice, saute- Lab-Sheperd's pie
10/6-Monday late start-schedule change- W-Marine Bio field trip-Apple Crumble-peel,core, slice,dice
9/29-Homecoming Week -Shortened Periods-Friday; Tuesday-Juniors-ACT; Finish objectives for Advertising and media influences on food selections ; Lab- student choice
9/22-No school 9/23-garlic-lab-chili; Media /advertising influences over choices objectives
9/15 -onions-Start Objectives-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
Assessment- 1) participation 2) demonstrating techniques 3) lab
9/23; 9/15 ; 9/8 ; Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 3) how the decision making process is utilized in making food choices 4) how the media influences our choices
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising 6) examine various advertising techniques used by the media
Objectives for Lab #3- Pepperoni Pinwheels
Labor Day 9/2- Objectives- Continue Objectives for becoming familiar with lab procedures, location of utensils and equipment, teamwork 1) Planning and preparation for lab 2 2) Extra lab if items available
Objectives- 1) Intro to Making Choices about Foods 2) Describe how food meets basic physical needs and affects food choice 3) Describe the Social influences on food choices
1 Read and discuss article
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup
9/16-9/20; 9/27; 10/7 ( Friday) 10/14-T-Juniors gone; No school- Friday 10/21-last week of quarter 10/28
Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 10/14; 10/21 3) how the decision making process is utilized in making food choices 4) how the media influences of view choices (9/27) 10/7)
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising (10/7) 5) work in library to research an area of cultural, social or psychological influences that they are interested in and would like to learn more 10/14 ; 10/21-W;R;F-students share information from articles on individual topics through power point or Prezi presentations10/28-finish presentations
Objective-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
Assessment- 1) participation 2) demonstrating techniques 3) lab
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Food Basics (3rd and 4th period)
5/27 Senior exams; Labs-student choice-Egg rolls or Fettuccine Alfredo; Article on various grains?? if time allows 5/19-M-Rotary luncheon; T-Student ambassador picnic ; R-No detention picnic; Work on Health Food and safety Packet; Lab-Chinese food - stir-fry and egg rolls; Explore basic ingredients used in Chinese cooking 5/12-M-Soph retreat; T/W- AP Gov test and field trip R-Freshmen retreat; F-Prom set-up5/5 A&P field trip -T ; AP English test -R ; Make-up Labs; Lab-student choice; Article-Sustainable farming-discussion and questions ; Start Health and food safety packet if time 5/5 Article-Article-Art of Cooking-discussion and questions3 day lab-cake balls ; 4/28 A&P field trip -T; Marine Bio field trip -R- Finish Poultry objectives ; 4/ 21 All school Mass= Poultry objectives; finish bread test; sub on Friday ; 4/14 Good Friday-prayer/no school -Test over breads; video clips and labs on preparing chicken 4/7 review yeast principles; introduce preparation of chicken 3/31-Wrap up objectives on quick bread and vegetarian diets; star objectives with yeast breads2/24-Spring break3/17-M-Alumni speakers/OGT; T-ACT testing for juniors/speaker afternoon; R-reconciliation - Introduce Quick breads; lab for quick breads; vegetarian/nutrition discussion
Objectives-1) Describe the nutritional value, buying tips and correct storing procedure for poultry 2) Explain the science principles regarding preparing poultry 3) Explain methods of preparation 4) Demonstrate various methods of preparation 5) Describe various recipes that are prepared 6) Discuss safety principles/proper temperature when handling poultry 7) Explain how to cut up and prepare chicken parts for a budget 8) Demonstrate in labs various preparations of poultry
1) Read and discuss pages 337-342 2) watch video of preparation of chicken meal 3) Explain how to make "easy" chicken 4) Roasted drumsticks 5) Demonstrate how to easily remove chicken from the bone=following roasting or poaching 5) Explain how to roast a whole chicken-sprite; 6) demonstrate how to remove chicken from breast bone. 7) Explain how to flatten, bread and saute chicken 8) Explain how to sear and roast poultry 9) Research recipes to use leftover chicken 10) Complete WS covering various preparations 11) Explain how to prepare and cut up parts for a budget 12) Complete WS on Poultry meats and safety 13) Prepare meals using leftover chicken-Labs of choice
Objectives-1) Compare ingredients used in quick breads to ingredients used in yeast breads 2) Describe the key ingredients in yeast breads and how they are important 3) Describe the steps in preparing the yeast 4) Identify problems and solutions to activating the yeast 5) Demonstrate knowledge of steps for yeast preparations in labs
1) Video clips demonstrating techniques 2) handouts with step by step procedure 3) read and discuss pages375-381 4) Lab-prep for yeast breads 5) review, discuss and read pp.378-381 6) test 7)extra lab -dough?
3/10- OGT/Kairos- Individual soup preparations; Food Bank preparation grains for purchase; vegetarian diet information3/3- Fat Tuesday; Ash Wed ; preparation of meatless soup for Lent; objectives for vegetarian information- 2/24 - Finish test-ch-18; start new objectives below on soups 2/17- Prep for Angel food Cake; boiled eggs/deviled; Meringue prep if time permits; 2/10-ES field trip/sub; continue objectives, possible Valentine's lab if time permitted; 2/3-Start new objectives; snow day/delays; E-Day work on egg nutrition/omelets
Objectives-1) Demonstrate how to plan, prep items and prepare various soups 2) Describe how to prepare individual soups without a recipe 3) Identify nutritional elements and benefits 4) Explain the benefits and steps in preparing chicken 5) Explore meatless options for lent and the health pros and cons for vegetarian based diet 6) Explain the different types of vegetarian diets and nutritional benefits or risks
Objectives 1) list factors affecting selection of eggs
2) identify basic parts of the egg and their purpose 3) describe nutritional value of each part of the egg 4) identify and demonstrate proper storage and handling of eggs 5) relate scientific principles to eggs and cooking 6) demonstrate proper techniques for cooking a variety of eggs 7) Describe various functions of eggs as emulsifiers, foam agents, thickeners, and binding/interfering agents.
*Objectives will be completed over the next 6 days using activities which involve lecture,, discussion,2) Read and discuss pp. 313-317 on the different preparations of eggs 3) demonstration by instructor 4) 3 lab activities - ( choice of basted, omelets, pancakes, deviled eggs, angel food cake, Meringue pie) Students will select 3 labs, one may be completed next week due to time constraints and multiple step involvement 5) Identify how eggs are used as ingredients - read pp.309-312 6) Angel Food cake; hard boiled eggs/deviled 7) test
1/27-Catholic School's Week-activities -W/F; ES Field Trip on M-canceled; shortened periods MWF-finish student explanation of recipes prepared along with background, history and special techniques used in preparation
Start the new chapter -FNW- 1.4 Evaluate factors that affect safety in handling food product
*Students will work in groups to complete the written rubric/questions. Each group will evaluate lab performance and product. These evaluations will be discussed with the class and also include: I) problem solving and improvements for performance and product 2) variations and substitutions for the product 3) nutritional content and healthier versions of the product 4) Ways to incorporate the product in everyday life
1/21 (MLK day) T-1) reorganization and sanitize work areas W-2) discuss recipes prepared from different backgrounds, history of preparation and how to change it
Food Basics (3rd and 5th period)
11/25 (Thanksgiving); 12/2; 12/9-12/16 ( start research for Christmas/Holiday Celebrations) 12/16-exam/presentations; 1/6-1/13- individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian,German, Danish, Jewish)
Objectives- 1) Describe the basic functions of basic ingredients used in cookies 2) Identify the principles of preparation 3) Describe the six different types of cookies 4) prepare 2-3 different types of Christmas cookies
1) Read and discuss pp. 392-384 on preparation, mixing methods, types of pans and storage 2) practice decorating techniques using pastry bags, 3) prep two types of frosting using two techniques 4) choose a different type of cookie preparation
1) preparation 2) participation 3) labs
9/16 -9/9 (onions; 9/23-9/26 (garlic); 10/1- (apples); 10/7-(potatoes)-mashed- Sheperd's pie; fried; 10/14-potato casserole 10/23lab of choice -Tuesday Lab- Plan Halloween or Fall lab ; 11/4-finish Friday lab; 11/4- plan and prepare labs for tomato sauce, meatballs and pasta 11/11-Monday- 1) reorganize and clean labs plan labs for Scheel's cookies and chocolate bark for( W-tours) 2) Thursday-Plan for Thanksgiving feast on Wednesday November 20 for all classes include food donation plans for food bank; Friday (sub)-Ws to review measurement techniques and conversions 11/18-organize and plan details for Thanksgiving meal on Wednesday; work on preparation of menu and recipes M/T; set up and clean up on Wed; Thursday-sub/work on conversions for measurements
9/16-9/20; 9/27; 10/7 ( Friday) 10/14-T-Juniors gone; PSAT; No school- Friday 10/21-last week of quarter 10/28
Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 10/14; 10/21 3) how the decision making process is utilized in making food choices 4) how the media influences of view choices (9/27) 10/7)
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising (10/7) 5) work in library to research an area of cultural, social or psychological influences that they are interested in and would like to learn more 10/14 ; 10/21-W;R;F-students share information from articles on individual topics through power point or Prezi presentations10/28-finish presentations
Objective-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
Assessment- 1) participation 2) demonstrating techniques 3) lab
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
*Students will work in groups to complete the written, execute the plan and evaluate plan and organize questions. Each group will evaluate lab performance and product. These evaluations will be discussed with the class and also include: I) problem solving and improvements for performance and product 2) variations and substitutions for the product 3) nutritional content and healthier versions of the product 4) Ways to incorporate the product in everyday life 5) using newly acquired skills to help others
Lab objectives –1) Team building skills - Students work together as a team. While each student is responsible to oversee his or her job, all team members assist one another to make the lab successful. 2) Leadership skills-Students will use decision making skills,to determine jobs, product selection, equipment, safety procedures 3) Organizational/Planning skills -following directions and step by step procedures 4) Acquiring new knowledge and skills 5) Applying new knowledge and skills Ten rules for high performance teams
1. Put the team first
2. Communicate openly
3. Be a part of the solution, NOT the problem
4. Respect diversity
5. Ask and encourage the right questions
6. Use a rational problem- solving process
7. Build trust with integrity and example
8. Commit to excellence
9. Promote interdependent thinking
10. Pull the weeds
9/26; M-late start time; T-ACT; Friday- no school; check students off on dicing; Lab using donated items 9/19; Homecoming week; -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
assessment- 1) participation 2) demonstrating techniques 3) lab
9/12-Start Objectives-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: slicing, browning, roasting, proper meat temp, 2 labs
9/6-M-no school- Objectives- Continue Objectives for becoming familiar with lab procedures, location of utensils and equipment, teamwork 1) Planning and preparation for lab 2 2) Extra lab if items available 3) proper cleaning techniques; Intro to new techniques, creaming,folding, processing
Objectives- 1) Intro to Making Choices about Foods 2) Describe how food meets basic physical needs and affects food choice 3) Describe the Social influences on food choice
8/29-Review in small and large group procedures and evaluation for future labs; Introduction to kitchen organization,group labs,cleaning
8/29; 8/22-Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup
8/22-Objectives-Introduction to procedures and expectations 2) Become familiar with course material and team members !) Note card questions 2) word grams 3) practice large group lab
4/14; Explain various ways to improve cake preparations; eggs, buttermilk, ingredients and why it works; steps for cake ball preparation; Prepare items for family bake sale; importance of sharing you skills
4/4; Start Objectives-1) Describe the nutritional value, buying tips and correct storing procedure for poultry 2) Explain the science principles regarding preparing poultry 3) Explain methods of preparation 4) Demonstrate various methods of preparation 5) Describe various recipes that are prepared 6) Discuss safety principles/proper temperature when handling poultry 7) Explain how to cut up and prepare chicken parts for a budget 8) Demonstrate in labs various preparations of poultry
1) Read and discuss pages 337-342 2) watch video of preparation of chicken meal 3) Explain how to make "easy" chicken 4) Roasted drumsticks 5) Demonstrate how to easily remove chicken from the bone=following roasting or poaching 5) Explain how to roast a whole chicken-sprite; 6) demonstrate how to remove chicken from breast bone. 7) Explain how to flatten, bread and saute chicken 8) Explain how to sear and roast poultry 9) Research recipes to use leftover chicken 10) Complete WS covering various preparations 11) Explain how to prepare and cut up parts for a budget 12) Complete WS on Poultry meats and safety 13) Prepare meals using leftover chicken-Labs of choice
Easter Vacation3/21; 3/14; Compare methods of cookie preparation; creaming, brown butter
3/7; 2/22- Objectives=1) Demonstrate how to plan, prep items and prepare various soups 2) Describe how to prepare individual soups without a recipe 3) Identify nutritional elements and benefits 4) Explain the benefits and steps in preparing chicken 5) Explore meatless options for lent and the health pros and cons for vegetarian based diet 6) Explain the different types of vegetarian diets and nutritional benefits or risks7) Describe research and health benefits of chicken soup ; Gumbo
2/16- President's day-no school; Labs-Chicken soup/3 versions and the nutritional benefits for fighting respiratory infections : Discuss individual research on pathogens
2/8-Ash Wednesday, Mass ; Lab-Valentine's day-Cheesecake/Strawberries; finish Food safety packets; start individual research on food pathogens
2/1 Catholic Schools week; Labs-Game Day foods; Chicken Chili; Buffalo chicken dip;Tacos;
1/26-Lab=t/w; Start packet for Food Safety and Sanitation
1/19-MLK-M; gone for NASA field trip 1/21; Finish labs/Lasagna/ Beef stew/Finish presentations
1/5-1/11- Finish lab preparations; share and discuss preparation and history of labs prepared; Start demonstration of various sauces prepared with out a recipe; Labs-individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian,German, Danish, Jewish) Finish video-Christmas competition
12/14- Exam week
Thanksgiving- 12/1; 12/8-12/16 1) Objectives for cookies and 2 labs; 2) ( start research for Christmas/Holiday Celebrations)
12/16-exam/presentations; 1/6-1/13- individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian, German, Danish, Jewish)
Holiday Celebrations2
English
German
Irish
Russian
French
Italian
Scandinavian
Middle East
Jewish
Polish
-Research on the history of cultural celebration of the holidays (Christmas, Hanukkah, Ramadan).
*How do families typically celebrate during the holidays?
*Information must include: pictures and video clips of the food, costumes, special customs, the country, decorations etc.
*history
*customs
* songs and music
*Plan a typical balanced meal-What do they eat every day?
*special foods prepared for the celebration
*collect recipes that would be used by the culture
5 recipes-*include pictures of the food
*Requirements: Resources must be documented!!! (At least 4 resources-one source must be your textbook)
*Follow MLA format in style guide.
* In-text citations- at least one or more per slide- 20 slide minimum; Accurate Works Cited a must.
* A copy of the slides due before presentation-Be prepared!!!
*Presentation to the class must be informative, creative, colorful and entertaining!!! 15 minutes time allowed
* Preparation of one to two of the dishes of the culture after Christmas
11/30; 11/23- Thanksgiving vacation- M,T class- Thanksgiving meals and emergency fixes; Start Objectives for Cookies- 1) Describe the basic functions of basic ingredients used in cookies 2) Identify the principles of preparation 3) Describe the six different types of cookies 4) prepare 2-3 different types of Christmas cookies 5) Prepare Chocolate chip cookies 3-4 different ways using the same ingredients but having different results based on the different chemical reactions
1) Read and discuss pp. 392-384 on preparation, mixing methods, types of pans and storage 2) practice decorating techniques using pastry bags, 3) prep two types of frosting using two techniques 4) choose a different type of cookie preparation 5) video showing how
1) preparation 2) participation 3) labs 11/3-conferences; Potatoes-Describe the actions between potatoes and starch ( Amylose and Amylopectin) 1) peel, slice, dice, mash ; 2) various preparations; fried, casseroles; 3) Read and discuss the 30 superfoods 4) Utensils and techniques-Read and discuss CH
11/16- Set up, organize and prep for Thanksgiving lunch on Wednesday; clean and reorganize kitchens; read and discuss correct preparation of cookies
11/9- Make a Difference Day-M; Brainstorm menu for Thanksgiving lunch;Labs- Stuffed Meatballs and spaghetti; Preparation of onion, garlic, tomatoes for sauce,preparation of onions , meat and cheese for stuffed meatballs; how to prepare pasta.
11/2 - Lab- mincing, mashing, browning/Sheperds pie; clean and reorganize the kitchens; start Quizlet terms
10/26- Read and discuss the principles behind shortened cake preparations and the differences in chemical reactions of ingredients and and how they affect the product; History of pumpkin- Lab-Pumpkin cake-learn how to cream and correctly add and measure items for cakes, cream cheese frosting; Halloween lab; Ghost brownies; Puff Pear pastry; Start quizlet for terms
10/19 -TLCday-R; Jr. retreat-F -prep Pastry; use products donated 10/12=No school; Use pears for upside down pear cake; prep celery for donation to volunteer group and food bank; Zucchini cake preparation
10/5- M-Alumni guest speakers; R -Juniors finance class; Labs-preparing rice, meat, spices. sauce for families
9/28-Lab-apple crumble/ Lab- Gina's cake ; 9 /21 Finish media objectives;-onions-Start Objectives-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
assessment- 1) participation 2) demonstrating techniques 3) lab
9/14- Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 3) how the decision making process is utilized in making food choices 4) how the media influences our choices
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising 6) examine various advertising techniques used by the media
Objectives for Lab #4- Pepperoni Pinwheels
9/8-M-no schoolLab-3-work on teamwork-8/31- Objectives- Continue Objectives for becoming familiar with lab procedures, location of utensils and equipment, teamwork 1) Planning and preparation for lab 2 2) Extra lab if items available
Objectives- 1) Intro to Making Choices about Foods 2) Describe how food meets basic physical needs and affects food choice 3) Describe the Social influences on food choice
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup
5/18- Senior exams; R- Senior Mass; 5/22 - Exams begin; 5/11-M-Soph retreat; W-Freshmen retreat; Wrap up information from field trip; T- AP Government test ; Lab- student choice; Herbs/spices- the effects on foods and the health benefits; Practice Quizlet for cooking terms; Article on Sustainable meat products; Videos on the difference between the different types vegetarian terms
5/4-sub; 5/8- field trip to West Side Market and Japanese steakhouse ; Lab- Plan and prep vegetables,meat spices and items for individual stir fry meals
4/27-5th grade camp; Explore basic ingredients used in Chinese cooking, history and techniques; Lab-egg rolls and variations F-Prom set-up; A&P field trip; Labs- prepping items for stir-fry and do your own stir-fry; Article-Sustainable farming
4/20; 4/13-Objectives-1) Describe the nutritional value, buying tips and correct storing procedure for poultry 2) Explain the science principles regarding preparing poultry 3) Explain methods of preparation 4) Demonstrate various methods of preparation 5) Describe various recipes that are prepared 6) Discuss safety principles/proper temperature when handling poultry 7) Explain how to cut up and prepare chicken parts for a budget 8) Demonstrate in labs various preparations of poultry
1) Read and discuss pages 337-342 2) watch video of preparation of chicken meal 3) Explain how to make "easy" chicken 4) Roasted drumsticks 5) Demonstrate how to easily remove chicken from the bone=following roasting or poaching 5) Explain how to roast a whole chicken-sprite; 6) demonstrate how to remove chicken from breast bone. 7) Explain how to flatten, bread and saute chicken 8) Explain how to sear and roast poultry 9) Research recipes to use leftover chicken 10) Complete WS covering various preparations 11) Explain how to prepare and cut up parts for a budget 12) Complete WS on Poultry meats and safety 13) Prepare meals using leftover chicken-Labs of choice
4/8-Easter break-Field trip???-3/30- Student exchange day; Sub-Thursday; Good Friday - Objectives 1) list factors affecting selection of eggs
2) identify basic parts of the egg and their purpose 3) describe nutritional value of each part of the egg 4) identify and demonstrate proper storage and handling of eggs 5) relate scientific principles to eggs and cooking 6) demonstrate proper techniques for cooking a variety of eggs 7) Describe various functions of eggs as emulsifiers, foam agents, thickeners, and binding/interfering agents.
*Objectives will be completed over the next 6 days using activities which involve lecture,, discussion,2) Read and discuss pp. 313-317 on the different preparations of eggs 3) demonstration by instructor 4) 3 lab activities - ( choice of basted, omelets, pancakes, deviled eggs, angel food cake, Meringue pie) Students will select 3 labs, one may be completed next week due to time constraints and multiple step involvement 5) Identify how eggs are used as ingredients - read pp.309-312 6) Angel Food cake; hard boiled eggs/deviled
3/23 - Bishop's Mass; Reconciliation- Objectives-Apply principles for preparation of sauces- from roux to pan sauces 2) incorporate principles of misen place, liquids, flavorings and enrichment to prepare various sauces 3) preparation of spaetzle to serve with the sauces
3/16- OGT testing; Kairos3/16-some student will not have class- Lab of choice- Kairos cake; cake balls
3/9 Government field trip; Wrestling; video covering winter comfort foods; chicken soup, pastas and meatless items; lab-cheese sauce/pasta
3/2; Objectives-1) Demonstrate how to plan, prep items and prepare various soups 2) Describe how to prepare individual soups without a recipe 3) Identify nutritional elements and benefits 4) Explain the benefits and steps in preparing chicken 5) Explore meatless options for lent and the health pros and cons for vegetarian based diet 6) Explain the different types of vegetarian diets and nutritional benefits or risks7) Describe research and health benefits of chicken soup ; 2/23 Snow days and delays-catching up on all our objectives; Gumbo 2/17-M-No school; W-Ash Wednesday- Mardi Gras lab prep; finish objectives for bread
2/9; 2/2; 1/26-Catholic Schools -week/shortened periods and schedule changes; R-gone for Earth Science field trip
Start Objectives for next few weeks-1) Compare ingredients used in quick breads to ingredients used in yeast breads 2) Describe the key ingredients in yeast breads and how they are important 3) Describe the steps in preparing the yeast 4) Identify problems and solutions to activating the yeast 5) Demonstrate knowledge of steps for yeast preparations in labs
1) Video clips demonstrating techniques 2) handouts with step by step procedure 3) read and discuss pages375-381 4) Lab-prep for yeast breads 5) review, discuss and read pp.378-381 6) test 7) extra lab -dough
1/19-MLK-Monday; Finish lab preparations; share and discuss preparation and history of labs prepared; Start demonstration of various sauces prepared with out a recipe; 1/12/15 -F-Teacher work day-Labs-individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian,German, Danish, Jewish) Finish video-Christmas competition
12/15- Exam week
Thanksgiving- 12/1; 12/8-12/16 1) Objectives for cookies and 2 labs; 2) ( start research for Christmas/Holiday Celebrations) 12/16-exam/presentations; 1/6-1/13- individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian, German, Danish, Jewish)
Holiday Celebrations2
English
German
Irish
Russian
French
Italian
Scandinavian
Middle East
Jewish
Polish
-Research on the history of cultural celebration of the holidays (Christmas, Hanukkah, Ramadan).
*How do families typically celebrate during the holidays?
*Information must include: pictures and video clips of the food, costumes, special customs, the country, decorations etc.
*history
*customs
* songs and music
*Plan a typical balanced meal-What do they eat every day?
*special foods prepared for the celebration
*collect recipes that would be used by the culture
5 recipes-*include pictures of the food
*Requirements: Resources must be documented!!! (At least 4 resources-one source must be your textbook)
*Follow MLA format in style guide.
* In-text citations- at least one or more per slide- 20 slide minimum; Accurate Works Cited a must.
* A copy of the slides due before presentation-Be prepared!!!
*Presentation to the class must be informative, creative, colorful and entertaining!!! 15 minutes time allowed
* Preparation of one to two of the dishes of the culture after Christmas
11/17 -Plan for Thanksgiving feast on Thursday November 20 ; work on preparation of menu , recipes and job lists; M/T; set up and clean up on Thursday
11/10 Start Objectives for Cookies- 1) Describe the basic functions of basic ingredients used in cookies 2) Identify the principles of preparation 3) Describe the six different types of cookies 4) prepare 2-3 different types of Christmas cookies 5) Prepare Chocolate chip cookies 3-4 different ways using the same ingredients but having different results based on the different chemical reactions
1) Read and discuss pp. 392-384 on preparation, mixing methods, types of pans and storage 2) practice decorating techniques using pastry bags, 3) prep two types of frosting using two techniques 4) choose a different type of cookie preparation 5) video showing how
1) preparation 2) participation 3) labs 11/3-conferences; Potatoes-Describe the actions between potatoes and starch ( Amylose and Amyleopectin) 1) peel, slice, dice, mash ; 2) various preparations; fried, casseroles; 3) Read and discuss the 30 superfoods 4) Utensils and techniques-Read and discuss CH
10/27-sub-Read and discuss article on pumpkin; Lab-Student choice-Pumpkin cookies; Read and discuss the 30 superfoods
Read and discuss article-30 superfooods10/20-Labs to mince, saute, dice, use various methods video to prep garlic- mince, press,etc.-Labs-tomato sauce, meatballs, pasta; reorganize and sanitize kitchens
10/13-Junior Retreat-T; PSAT test- W; peel, slice, mash, dice, saute- Lab-Sheperd's pie
10/6-Monday late start-schedule change- W-Marine Bio field trip-Apple Crumble-peel,core, slice,dice
9/29-Homecoming Week -Shortened Periods-Friday; Tuesday-Juniors-ACT; Finish objectives for Advertising and media influences on food selections ; Lab- student choice
9/22-No school 9/23-garlic-lab-chili; Media /advertising influences over choices objectives
9/15 -onions-Start Objectives-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
Assessment- 1) participation 2) demonstrating techniques 3) lab
9/23; 9/15 ; 9/8 ; Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 3) how the decision making process is utilized in making food choices 4) how the media influences our choices
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising 6) examine various advertising techniques used by the media
Objectives for Lab #3- Pepperoni Pinwheels
Labor Day 9/2- Objectives- Continue Objectives for becoming familiar with lab procedures, location of utensils and equipment, teamwork 1) Planning and preparation for lab 2 2) Extra lab if items available
Objectives- 1) Intro to Making Choices about Foods 2) Describe how food meets basic physical needs and affects food choice 3) Describe the Social influences on food choices
1 Read and discuss article
8/25 Finish word gram; Objectives- Students will be able to: 1) describe expectations for labs 2) demonstrate correct steps for labs and procedures 3) describe skills for being part of a team and a team leader
1) discussion 2) intro lab and setup
9/16-9/20; 9/27; 10/7 ( Friday) 10/14-T-Juniors gone; No school- Friday 10/21-last week of quarter 10/28
Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 10/14; 10/21 3) how the decision making process is utilized in making food choices 4) how the media influences of view choices (9/27) 10/7)
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising (10/7) 5) work in library to research an area of cultural, social or psychological influences that they are interested in and would like to learn more 10/14 ; 10/21-W;R;F-students share information from articles on individual topics through power point or Prezi presentations10/28-finish presentations
Objective-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
Assessment- 1) participation 2) demonstrating techniques 3) lab
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Food Basics (3rd and 4th period)
5/27 Senior exams; Labs-student choice-Egg rolls or Fettuccine Alfredo; Article on various grains?? if time allows 5/19-M-Rotary luncheon; T-Student ambassador picnic ; R-No detention picnic; Work on Health Food and safety Packet; Lab-Chinese food - stir-fry and egg rolls; Explore basic ingredients used in Chinese cooking 5/12-M-Soph retreat; T/W- AP Gov test and field trip R-Freshmen retreat; F-Prom set-up5/5 A&P field trip -T ; AP English test -R ; Make-up Labs; Lab-student choice; Article-Sustainable farming-discussion and questions ; Start Health and food safety packet if time 5/5 Article-Article-Art of Cooking-discussion and questions3 day lab-cake balls ; 4/28 A&P field trip -T; Marine Bio field trip -R- Finish Poultry objectives ; 4/ 21 All school Mass= Poultry objectives; finish bread test; sub on Friday ; 4/14 Good Friday-prayer/no school -Test over breads; video clips and labs on preparing chicken 4/7 review yeast principles; introduce preparation of chicken 3/31-Wrap up objectives on quick bread and vegetarian diets; star objectives with yeast breads2/24-Spring break3/17-M-Alumni speakers/OGT; T-ACT testing for juniors/speaker afternoon; R-reconciliation - Introduce Quick breads; lab for quick breads; vegetarian/nutrition discussion
Objectives-1) Describe the nutritional value, buying tips and correct storing procedure for poultry 2) Explain the science principles regarding preparing poultry 3) Explain methods of preparation 4) Demonstrate various methods of preparation 5) Describe various recipes that are prepared 6) Discuss safety principles/proper temperature when handling poultry 7) Explain how to cut up and prepare chicken parts for a budget 8) Demonstrate in labs various preparations of poultry
1) Read and discuss pages 337-342 2) watch video of preparation of chicken meal 3) Explain how to make "easy" chicken 4) Roasted drumsticks 5) Demonstrate how to easily remove chicken from the bone=following roasting or poaching 5) Explain how to roast a whole chicken-sprite; 6) demonstrate how to remove chicken from breast bone. 7) Explain how to flatten, bread and saute chicken 8) Explain how to sear and roast poultry 9) Research recipes to use leftover chicken 10) Complete WS covering various preparations 11) Explain how to prepare and cut up parts for a budget 12) Complete WS on Poultry meats and safety 13) Prepare meals using leftover chicken-Labs of choice
Objectives-1) Compare ingredients used in quick breads to ingredients used in yeast breads 2) Describe the key ingredients in yeast breads and how they are important 3) Describe the steps in preparing the yeast 4) Identify problems and solutions to activating the yeast 5) Demonstrate knowledge of steps for yeast preparations in labs
1) Video clips demonstrating techniques 2) handouts with step by step procedure 3) read and discuss pages375-381 4) Lab-prep for yeast breads 5) review, discuss and read pp.378-381 6) test 7)extra lab -dough?
3/10- OGT/Kairos- Individual soup preparations; Food Bank preparation grains for purchase; vegetarian diet information3/3- Fat Tuesday; Ash Wed ; preparation of meatless soup for Lent; objectives for vegetarian information- 2/24 - Finish test-ch-18; start new objectives below on soups 2/17- Prep for Angel food Cake; boiled eggs/deviled; Meringue prep if time permits; 2/10-ES field trip/sub; continue objectives, possible Valentine's lab if time permitted; 2/3-Start new objectives; snow day/delays; E-Day work on egg nutrition/omelets
Objectives-1) Demonstrate how to plan, prep items and prepare various soups 2) Describe how to prepare individual soups without a recipe 3) Identify nutritional elements and benefits 4) Explain the benefits and steps in preparing chicken 5) Explore meatless options for lent and the health pros and cons for vegetarian based diet 6) Explain the different types of vegetarian diets and nutritional benefits or risks
Objectives 1) list factors affecting selection of eggs
2) identify basic parts of the egg and their purpose 3) describe nutritional value of each part of the egg 4) identify and demonstrate proper storage and handling of eggs 5) relate scientific principles to eggs and cooking 6) demonstrate proper techniques for cooking a variety of eggs 7) Describe various functions of eggs as emulsifiers, foam agents, thickeners, and binding/interfering agents.
*Objectives will be completed over the next 6 days using activities which involve lecture,, discussion,2) Read and discuss pp. 313-317 on the different preparations of eggs 3) demonstration by instructor 4) 3 lab activities - ( choice of basted, omelets, pancakes, deviled eggs, angel food cake, Meringue pie) Students will select 3 labs, one may be completed next week due to time constraints and multiple step involvement 5) Identify how eggs are used as ingredients - read pp.309-312 6) Angel Food cake; hard boiled eggs/deviled 7) test
1/27-Catholic School's Week-activities -W/F; ES Field Trip on M-canceled; shortened periods MWF-finish student explanation of recipes prepared along with background, history and special techniques used in preparation
Start the new chapter -FNW- 1.4 Evaluate factors that affect safety in handling food product
*Students will work in groups to complete the written rubric/questions. Each group will evaluate lab performance and product. These evaluations will be discussed with the class and also include: I) problem solving and improvements for performance and product 2) variations and substitutions for the product 3) nutritional content and healthier versions of the product 4) Ways to incorporate the product in everyday life
1/21 (MLK day) T-1) reorganization and sanitize work areas W-2) discuss recipes prepared from different backgrounds, history of preparation and how to change it
Food Basics (3rd and 5th period)
11/25 (Thanksgiving); 12/2; 12/9-12/16 ( start research for Christmas/Holiday Celebrations) 12/16-exam/presentations; 1/6-1/13- individual planning and preparation of Christmas/Holiday recipes from individual presentations (French, Italian, English, Polish, Slovenian,German, Danish, Jewish)
Objectives- 1) Describe the basic functions of basic ingredients used in cookies 2) Identify the principles of preparation 3) Describe the six different types of cookies 4) prepare 2-3 different types of Christmas cookies
1) Read and discuss pp. 392-384 on preparation, mixing methods, types of pans and storage 2) practice decorating techniques using pastry bags, 3) prep two types of frosting using two techniques 4) choose a different type of cookie preparation
1) preparation 2) participation 3) labs
9/16 -9/9 (onions; 9/23-9/26 (garlic); 10/1- (apples); 10/7-(potatoes)-mashed- Sheperd's pie; fried; 10/14-potato casserole 10/23lab of choice -Tuesday Lab- Plan Halloween or Fall lab ; 11/4-finish Friday lab; 11/4- plan and prepare labs for tomato sauce, meatballs and pasta 11/11-Monday- 1) reorganize and clean labs plan labs for Scheel's cookies and chocolate bark for( W-tours) 2) Thursday-Plan for Thanksgiving feast on Wednesday November 20 for all classes include food donation plans for food bank; Friday (sub)-Ws to review measurement techniques and conversions 11/18-organize and plan details for Thanksgiving meal on Wednesday; work on preparation of menu and recipes M/T; set up and clean up on Wed; Thursday-sub/work on conversions for measurements
9/16-9/20; 9/27; 10/7 ( Friday) 10/14-T-Juniors gone; PSAT; No school- Friday 10/21-last week of quarter 10/28
Objectives- Students will explain: 1) how food affects life 2) cultural, social, and psychological influences on food choices 10/14; 10/21 3) how the decision making process is utilized in making food choices 4) how the media influences of view choices (9/27) 10/7)
1) Discussion with large group in the areas of culture, religion, social, historical and psychological influences 2) hw - watch over 6 day period –keep a log tracking the date, time, show, program, food products that are advertised; followed by participation and discussion
Assessment- 1) participation-discussion 2) completion of self=reflection questions 3) Discussion in large groups which identify influences (media, peer pressure, fads and trends) 4) HW - Large group discussion 5) Read and discuss CHOICES article on how media preps food for advertising (10/7) 5) work in library to research an area of cultural, social or psychological influences that they are interested in and would like to learn more 10/14 ; 10/21-W;R;F-students share information from articles on individual topics through power point or Prezi presentations10/28-finish presentations
Objective-Getting Started in the kitchen -Students will 1) be introduced to food preparation terms: mince, dice, chop, slice, 2) learn different ways to achieve these techniques (mince, chop, grate, roast, paste, whole-squish and fish, Cuisinart, Cuisinart wand attachment 3) peel, grate, chop, boil, mash, slice and stack 4) melting chocolate, intro to decorating tools and basic cookie 5) saute, pasta preparation
1) Review terms on pages 235- 237 2) view video clips demonstrating techniques 3) Demonstration using different methods 4) participation 5) lab using techniques
Assessment- 1) participation 2) demonstrating techniques 3) lab
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++