Foods and Nutrition I Standards
Foods and Nutrition I Standards Common Core Grid

Foods I Addendum
Foods I Scope and Sequence 1
Foods I Scope and Sequence 2
Foods I Scope and Sequence Curriculum Map
Foods I Scope and Sequence Trimester

Objective 1: Identify types, use and care of selected kitchen equipment.
Appliances for Busy Holiday Cooks
Blender Tips
Bread Maker Handout
Equipment and Terms
Safety and Sanitation Jeopardy Review Game
Simplifying Slow Cooker Cooking
The Versatile Snack Maker

Objective 2: Explain the basic principles of cooking in a microwave.
Microwave Comparison
Microwave Cooking 1
Microwave Cooking 2
Microwave Cooking 3
Microwave Cooking 4
Microwave Cooking 5
Microwave Cooking 6
Microwave Cooking 7
Microwave Cooking and Terms
Microwave Crossword
Microwave Crossword Key
Microwave Recipes
Microwave Worksheet
Zap It Video Guide

Objective 3: Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques.
Food Equivalents Chart
Equivalents
Equivalents and Abbreviations Bingo
Incorporating Fractions
Interactive Measuring Activity
Kitchen Math Ideas
Visual for Volume Measurements
What's Cooking Measurements Worksheet

Objective 4: Explain basic food-preparation terminology.
Cooking Terms
Cooking Terms 1
Cooking Terms 2
Cooking Terms 3
Cooking Terms 4
Cooking Terms Step by Step
Equipment and Terms
Flour vs. Dredge
Microwave Cooking and Terms

Crunchy Munchy Chocolate Peanut Goop with Evaluation
Food Processor Recipes
Microwave Recipe: Apple Crisp
Microwave Recipe: Apple Crisp Key
Microwave Recipe: Bubble Bread
Microwave Recipe: Bubble Bread Key
Microwave Recipe: Cakes
Microwave Recipe: Caramel Corn
Microwave Recipe: Cauliflower with Tangy Mustard Sauce
Microwave Recipe: Coffee Cake
Microwave Recipe: Fettuccine Alfredo
Microwave Recipe: Lasagna Roll Ups
Microwave Recipe: Potatoes with Broccoli and Cheese
Recipes from Internet Cookbook

Super Sleuth Review: Safety, Sanitation and Management

Gallon Man Website
The Great Food Fight
Real World Math and Science Movie: In a Chef’s Kitchen

Objective 1: Apply established safety rules and guidelines to maintain a safe working environment.
Food, Safety and Sanitation
Kitchen Safety Learning Seed Video
Safety and Sanitation Jeopardy Review Game

Objective 2: Identify proper first-aid procedures for cuts, burns, and electrical shock.

Objective 3: Identify and apply sanitation rules and guidelines.
Hand Washing Activity
Just One More Reason to Wash Your Hands

Objective 4: Identify methods that prevent food-borne illnesses and contamination.
America's Most Unwanted
America's Most Unwanted Key

Chicken Stir Fry

Creepy Kitchens Sanitation Report

Objective 1: Identify the six Dietary Guidelines and the key recommendations for each.
Dairy Dietary Guidelines
Dairy Research Updates
Dietary Analysis Assignment
Dietary Guidelines
Dietary Guidelines 2005
Fast Food Makeover Recipe Assignment
Trim a Tasty Snack

Objective 2: Demonstrate knowledge of MyPlate
2000 Calorie Diet Game
Improve Diets with Dairy Handout
My Plate
My Plate, It's All About You Dietary Analysis Assignment
My Plate Notes
My Plate Notes Key
Old My Pyramid Versus My Plate
Trim a Tasty Snack

Objective 3: Demonstrate knowledge of healthy eating patterns.
Worst Foods

7 Layer Bean Dip
Hawaiian Haystacks
Hawaiian Haystacks 2
Healthy Haystacks
Italian Pasta Salad
My Plate Breakfast
My Plate Breakfast Key
Taco Ring
Taco Soup

Dietary Analysis 2-Day Food Tracker
Dietary Analysis Computer Assignment
Dietary Analysis Super Tracker
Nutrition Connection Items
Origins of Food We Eat Today
The 6190 Calorie Meal-Video Link

Objective 1: Identify carbohydrates, their sources and functions, and the importance of whole grains in the body.
Carbohydrates
Carbohydrates PowerPoint Worksheet
Carbohydrates Unit
Carbohydrates Unit Notes
Carbohydrates Unit Notes Key
Grain Samples Lesson Idea
Sugar Cubes Visual Aid

Objective 2: Identify fiber, its sources and functions.
Fiber Food Chart
Fiber in Foods

Objective 3: Apply food selection and preparation guidelines related to quick breads, rice, grains, and pasta.
Foods Questions

 

 

 

Basic Rice Recipe
Biscuit Experiment
Bowman Wheat Recipes
Bread Alligators
Chocolate Fiber Cupcakes
Crunchy Munchy Goop No Measurement Recipe
Dinner Rolls
Fiber Lab Ideas
Fried Rice
Pumpkin Chocolate Chip Muffin Recipes
Recipes Using Wheat
Rice and Pasta Recipes
Whole Wheat Muffins
Yeast Bread Recipe

Carbohydrates and Fiber Resource
Gluten Resources
Perfect Pasta Website Resource

Objective 1: Identify proteins (complete and incomplete), their sources, and functions in the body.
Amino Acids Activity Idea
Fish and Omega-3 Fatty Acids Information
Protein

Objective 2: Apply food selection and preparation guidelines related to egg products.
Egg Notes
Egg Replacements
Eggs 1
Eggs 2
Eggs 3
Egg Study Guide I
Egg Study Guide II
Milk and Eggs

Objective 3: Apply food selections and preparation guidelines related to milk and milk products.
Dairy and Milk Assignment
Dairy and Milk Assignment Key
Milk and Cheese
Milk and Dairy 1
Milk and Dairy Lecture Notes
Milk and Dairy PowerPoint Study Sheet
Milk and Dairy PowerPoint Study Sheet Key
Milk and Dairy Worksheet

Objective 4: Identify fats, their sources, function, and related health concerns.
Fat Movie Notes
Fat Movie Notes Key
Fat Notes
Fat Notes Key
Fats 1
Fats 2
Fats 3
Fats and Oils
Fats and Oils Lecture Notes
Super Size Me Video Worksheet
The Skinny on Fat

Baked Chicken
Chocolate Cupcakes
Egg Custard Pie
Fats Lab Ideas
Hollandaise Sauce
Ice Cream
Low Fat Brownies
Low Fat Chicken Fingers
Low Fat Cookies
Low Fat French Fries
Milk and Homemade Ice Cream Recipe
Pineapple Chicken
Poppy Seed Chicken
Protein Recipes
Pumpkin Bread

Calcium Quiz

Best Milk Commercial Ever
Dairy Council Resource
Eggspert Game Information

Objective 1: Identify vitamins, their food sources, functions, and deficiencies in the body.
Basic Nutrients
Fat Soluble Vitamins
Vitamins and Minerals Jeopardy Review Game

Objective 2: Identify minerals, their sources, functions, and deficiencies in the body.
Electrolytes
Minerals

Objective 3: Identify the functions of water in the body.
Water

Objective 4: Apply food selection and preparation guidelines related to fruits and vegetables.
Fruit and Vegetable Bingo
Fruit and Vegetable Selection
Fruit and Vegetable Spelling Bee
Fruits…Six Categories
Vegetables

Broccoli Cheese Soup
Fruit Lab Ideas
Fruit Pizza and Orange Julius
Spinach Dip
Vegetable Stir Fry
Vitamins and Minerals Lab Ideas
Vitamins and Minerals Lab Ideas

Fruits, Vegetables, Vitamins and Mineral Test
Mineral Quiz
Proteins, Vitamins and Minerals Test
Vitamins and Minerals Test
Vitamins Quiz

Cooking Terms Cranium Review Game
Foods I Pre and Post Assessment
Foods I Pre and Post Assessment Key
Foods I Review Jeopardy
Foods I State Test Review
Foods I State Test Review 2
Foods I State Test Review 3

60 Uses for Table Salt
Apron Resources
Childhood Obesity
Childhood Obesity Notes
Childhood Obesity Notes Key
Foods I Review Relay
Foods I Vocabulary List
Iron Chef Award
Iron Chef Ideas
Iron Chef Judges Grading Sheet
Iron Chef Rubric
Iron Chef Sheet
Nutrients Foldable
Portion Distortion Activity Weblink
Ratatouille Video Worksheet 1
Ratatouille Video Worksheet 2
Ratatouille Video Worksheet 3
What the World Eats

Cleaning Lab Sheet: End Year
Cleaning Lab Sheet: Mid Year
Cleaning Lab Sheet: Quarter
Cleaning List
Color Coding Kitchens
Cooking Lab Sheet
Dress Code for Foods Class
Foods I Final Lab Cleaning Assignment
Full Class Clean Up Chart 1
Full Class Clean Up Chart 2
Individual Lab Sheet
Glass Cooktop Issue
Glitter Bug Information
Glowgerm Information
Lab Make-Up Sheets
Lab Sheet for Six Lab Members
Laundry Soap
Other Faculty Using Kitchen Lab
Pots and Pans
Sanitation in Kitchens
Stove Top Cleaning

Beta-carotene Helps to Protect Against Sunburn
Butter
Butter vs. Margarine
Dairy Council Digest: May/June 2006
Dairy Council Digest: November/December 2007
Dairy Diet Trends
Dairy Deficiencies and Diseases
Dairy Labs
Dairy Myths
Dairy Overview
Food Myths Jeopardy
Food Myths Resources
Nutrition During Pregnancy
Nutrition Fact vs. Fiction
Nutrition Quiz
Nutrition: Current Controversies and Confusion
Vegetarian Eating

Utah FACS Teachers Recipe Lab Book (Full Version)

Section 1
Chapter 1: Appetizers, Beverages, Dips
Chapter 2: Bread-Quick
Chapter 3: Bread-Yeast
Chapter 4: Fruits and Vegetables
Chapter 5: Main Dish, Meat, Poultry and Eggs
Chapter 6: Pasta and Rice
Chapter 7: Salads
Chapter 8: Soups and Sauces
Chapter/Alphabetical Index

Section 2
Chapter 1: Cakes and Frostings
Chapter 2: Candies
Chapter 3: Cookies
Chapter 4: Desserts
Chapter 5: Pastries, Pies, Puddings
Chapter/Alphabetical Index

2-Day Recipes
Biscuit Experiment
Bread Bowls and Soup
Brownies
Brown Sugar Pie
Caramel Apple Dessert Salad
Caramel Sauce
Casseroles
Chess Pie, Chocolate
Chess Pie, Coconut
Chess Pie, Lemon
Chowder Soups
Clam Chowder
Cookies in a Jar
Dill Pickle Potato Salad
Fettuccini Alfredo Recipes
Fondue Recipes
Indian Pudding
Macaroni and Cheese Recipes
Potato Chowder
Pumpkin Chocolate Chip Cookie Recipes
Pumpkin Orange Poppy Seed Cake
Quick Cakes 1
Quick Cakes 2
Rolo Turtles
Salad Dressing Recipes
Sand Art Brownies
Shepard's Pie
Stir Fry Recipes
Sweet and Sour Chicken Recipes
Tomato and Bechamel Sauce
Whole Wheat Recipes
Winter Harvest Appetizer Salad

Christmas Lab Ideas
Halloween Lab
St. Patrick's Day