Food And Nutrition I

• Abbreviations, Substitutions, Equivalents Review Lab
  The students will apply and demonstrate in a practical lab test what they have learned from their previous classes by reading and preparing an acceptable food product together as a unit making Chocolate Drop Cookies. They will need to know measuring, cooking terms, abbreviations, equivalents, substitutions, altering a recipe, and location of equipment in the unit.
• Abbreviations, Substitutions, Equivalents, Cooking Term
  Review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments using handouts and cookbooks as resources.
• Convenience Vs Scratch (Time/Cost/Taste)
  Compare products (convenience vs. scratch) for prep time/cost/ taste
• Doubling and Halving a Recipe
  Students will be able to double a recipe. Students will be able to half a recipe.
• Equivalents
  Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.
• Equivalents Bingo-Enrichment Activity
  Students will demonstrate ability to effectively recognizing equivalents when measuring dry and liquid ingredients.
• Foods I Pretest
  At the start of the semester provide the students with a pretest to see what they know or don't know in the area of foods. Go over how to use and care for the range and refrigerator as a home assignment.
• Kitchen Introduction Unit Test
  Testing the student's knowledge on Kitchen Safety, Sanitation, Equipment, Measuring, Cooking Terms, Abbreviations, Substitutions, Equivalents, Reading and Parts of a Recipe, and the Microwave Oven.
• Kitchen Math - Levels I & II
  The use of mathematics as an important component of nutrition management and food preparation.
• Mathematical Accuracy in Measuring
  Students need to know and understand the principles of replication and variation (reliability and validity) in order to be successful in using and formulation recipes.
• Measuring Lab
  The students will learn and observe by preparing a recipe using inaccurate and misunderstood measurements for measuring ingredients for a recipe how confused one can be in preparing a recipe and in the overall evaluation of the finished product. By knowing and understanding the importance of using standardized measuring cups and spoons in measuring ingredients correctly and accurately in a recipe will result in a product turning out correctly and consistently every time it is prepared.
• Measuring Practice-Enrichment Worksheet
  Students will demonstrate ability to effectively recognizing equivalents when measuring dry and liquid ingredients
• Measuring Techniques - Level I
  Recipe use, components, and measuring techniques.
• Recipe Conversions-Enrichment Worksheet
  Students will demonstrate ability to effectively use equivalents when measuring dry and liquid ingredients.
• Recipe Race Review Game-Enrichment Activity
  Students will be able to double a recipe. Students will be able to half a recipe.
• Substitution Lab
  Each unit in the class is assigned to cook brownies making a substitution with one or more of the ingredients as identified. Each unit will then compare their results.