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Food and Nutrition I 
Food and Nutrition II
Food and Nutrition II
This course is designed for students who are interested in understanding the principles of nutrition and food preparation. Attention will be given to the selection and preparation of food and personal health.
GENERAL INFORMATION
Foods and Nutrition II Standards
Foods and Nutrition II Standards Common Core Grid 
Foods II Scope and Sequence 1 Foods II Scope and Sequence 2 STANDARD 1
Students will review and apply the skills of kitchen management, safety and sanitation.
First In and First Out (FIFO): Lesson Plan Food Borne Illness: Lesson Plan Food Borne Illness: Cross Contamination Background Information Food Borne Illness: Preventing Cross Contamination Food Borne Illness: Proper Food Storage in the Refrigerator Personal Hygiene and Sanitation: Lesson Plan Personal Hygiene and Sanitation: Gloves and Hand Washing Personal Hygiene and Sanitation: Hygiene Quiz Personal Hygiene and Sanitation: Importance of Hair Coverings Personal Hygiene and Sanitation: Work Surface Sanitation Safety Rules: Lesson Plan Safety Rules: Basic First Aid for Cuts and Lacerations Safety Rules: Fire Prevention in the Kitchen
Objective 2: Identify and explain the appropriate safe use and care of kitchen equipment.
Kitchen Fire! What to Do
Safety: Lesson Plan
Objective 3: Select appropriate equipment to use for specific product preparation and culinary applications.
Cookie Press Recommendations
Equipment: Lesson Plan
Equipment: Appliances That Streamline Food Prep
Equipment: Blenders
Equipment: Blender Tips and Recipes
Equipment: Bread Maker
Equipment: Bread Maker Tips and Recipes
Equipment: Food Processor
Equipment: Food Processor Recipes
Equipment: Food Processor Use
Equipment: Slow Cooker Tips
Equipment: Snack n' Sandwich Maker
Equipment: Thermometer Calibration
Objective 4: Identify and demonstrate different knife cuts - Julienne, Brunoise, Small Dice, Medium Dice, Chiffonade, Diagonal.
Knife Skills: Knife Cuts
Knife Skills: Knife Safety Presentation
Knife Skills: Knife Skills Overview
Knife Skills: Knife Skills Recipes
Knife Skills: Paring Knife Use
Knife Skills: ProStart Competition Knife Cuts
Objective 5: Review and apply appropriate abbreviations, techniques, equivalents, calculate recipe-size adjustments, and proper measuring techniques with correct equipment.
Equivalents
Equivalents and Abbreviations Bingo
Grocery List
Incorporating Fractions
Kitchen Basics: Lesson Plan
Kitchen Basics: Cooking Measurement Chart
Kitchen Basics: Kitchen Basics Review
Kitchen Basics: Kitchen Basics Unit Test
Kitchen Basics: Kitchen Management Handbook
Kitchen Basics: Recipe Adjustment Activities
Kitchen Math Ideas
Measuring Results
Recipes from Internet Cookbook
What's Cooking
Real World Math and Science Movie: In a Chef’s Kitchen The Great Food FightSTANDARD 2
Students will demonstrate food preparation techniques and nutrition of salads.
Salads Salads and Soups
Objective 2: Identify structure and arrangement and service of a salad.
Italian Pasta Salad
Salads
Objective 3: Demonstrate knife skills and cutting techniques in salad making techniques.
Objective 4: Identify the nutrients found in salads and application to MyPlate.
Objective 5: Identify classification of salads - appetizer, accompaniment, main dish, dessert.
Chicken Pasta Salad Main Dish Salad Challenge Taco Salad Salad Review Crossword Salads, Soups and Casserole Test Salads Test STANDARD 3
Students will demonstrate food preparation and nutrition of soups and sauces.
Food Guide Pyramid Salads and Soups Soups Soups: Lesson Plan Soups: Soups Guided Notes Soups: Soups Guides Notes Key Soups: Soups Lab Ideas Soups: Soups Presentation 1 Soups: Soups Presentation 2 Taco Soup Types of Soup
Objective 2: Identify and prepare a cream based soup.
Objective 3: Identify and prepare a stock based soup.
Objective 4: Identify how soups may be served as different parts of a meal incorporating MyPlate (appetizer, side, main course and dessert).
Objective 5: Identify and apply proper storage of soups.
Objective 6: Demonstrate knife skills and cutting techniques in soup making techniques. (Béchamel or Tomato mother sauce can be applied here)
Objective 7: Identify the five Mother sauces used in standard home and restaurant cooking.
Sauces: Lesson Plan
Sauces: 5 Mother Sauces
Sauces: 5 Mother Sauces Chart
Mother Sauces (Chef Johnson)
Sauces: Sauces Presentation
The 5 Mother Sauces Review
Salads, Soups and Casserole Test Soups: Soups Quiz Soups Test STANDARD 4
Students will demonstrate food preparation and nutrition of casseroles.
Casseroles 1 Casseroles 2 Casseroles: Casseroles Guided Notes Casseroles: Casseroles Guided Notes Key Casseroles: Casseroles Presentation Onion Casserole Pasta: Lesson Plan Pasta: Fresh Pasta Presentation
Objective 2: Define casseroles and the qualities/nutrients of casseroles: easy, time saver, complete meal in a dish, economical, large variety can be made ahead and stored in refrigerator/freezer, require little supervision during baking, served in same dish baked in, and leftovers easy to use.
Casseroles
Casseroles Notes
Casseroles Notes Key
Objective 3: Identify protein and its function as the main ingredient: meat, fish, egg, dried beans, cheese.
Objective 4: Identify carbohydrate/starch and its function as extender.
Objective 5: Identify vegetables and function as it adds contrast in color and texture.
Objective 6: Identify the binder as the sauce, which hold ingredients together.
Objective 7: Identify casserole toppings used for color, variety in texture, protects protein ingredients.
Objective 8: Demonstrate knife skills and cutting techniques in casseroles making techniques mother sauce.
Turkey and Rice Casserole White Sauce Soup and Casserole Casserole Test Salads, Soups and Casserole Test STANDARD 5
Students will explore health concerns incorporating guidelines from MyPlate and dietary guidelines throughout the life cycle.
3-A-Day for Stronger Bones Article Comparing Diet Books Childhood Nutrition Dietary Guidelines Dietary Guidelines PowerPoint Information Food Guide Pyramid Food Pyramid Basics My Pyramid and Nutrients Nutrition Puppet Show Nutrition Update on Calcium and More Life Cycle: Lesson Plan Life Cycle: Childhood Nutrition Lecture Guide Life Cycle: Childhood Nutrition Presentation Life Cycle: Childhood Nutrition Lab, Muddie Buddies Life Cycle: Adolescence Nutrition Lecture Guide Life Cycle: Adolescence Nutrition Presentation Life Cycle: Adolescence Nutrition Lab, Fajitas Life Cycle: Adults and the Elderly Lecture Guide Life Cycle: Adults and the Elderly Presentation Life Cycle: Adults Nutrition Lab, Shepherds Pie Life Cycle: Elderly Nutrition Lab, German Pancakes
Objective 2: Classify common food and nutrition related health concerns.
Health Concerns
Health Concerns Outline
Health Concerns Outline Key
Health Concerns: Lesson Plan
Health Concerns: Project
Know Someone Who is Gluten Intolerant
Nutrition Update on Calcium and More
Super Size Me Worksheet
Eating Disorders Videos Food for One Week (In Pictures) Food Pyramid Videos Foods for Health Chart Nutrition Connection Items Origins of Food We Eat Today Slightly Twisted Funnies in Agriculture STANDARD 6
Students will apply skills for consumerism and budgeting as it applies to meal planning, meal management, and meal service.
Power of Three Planner Weekly Family Food Pictures
Objective 2: Incorporate the current dietary guidelines and MyPlate when planning nutritionally balanced meals.
Meal Planning Assignment
Objective 3: Plan, prepare and evaluate aesthetically pleasing meals by incorporating the aesthetic guidelines.
Etiquette Video Ideas
Family Meal Assignment
Objective 4: Incorporate food costs as part of meal planning element.
Objective 5: Create a work plan (see FCCLA culinary arts star event).
Objective 6: Identify and practice skills associated with meal service.
Objective 7: Identify and demonstrate practice table setting techniques.
Consumerism & Budgeting: Planning a Dinner Party
Objective 8: Identify how table setting influences the appearance of the food, sets the tone/feeling of the meal, and makes people feel important.
Consumerism & Budgeting: Table Setting Contest
Objective 9: Identify and demonstrate correct etiquette while dining.
Consumerism & Budgeting: Family & Food Management Guide
Objective 10: Practice consumerism and budgeting skills related to food.
Consumerism & Budgeting: Advertising Brochure
Consumerism & Budgeting: Family & Food Management Guide
Consumerism & Budgeting: Write a Silly Song
Objective 11: Read and interpret food labels as it applies to nutritional value.
Cost of Staples
Food Labels Resource
Organic Labels
Food and Meal Website STANDARD 7
Demonstrate food preparation techniques and nutrition of yeast breads and pastries.
Objective 1: Identify and prepare yeast breads.
Mixing Methods for Yeast Breads
Yeast Breads
Yeast Bread Study Sheet
Yeast Bread Study Sheet Key
Yeast Breads: Yeast Breads Guided Notes
Yeast Breads: Yeast Breads Guided Notes Key
Yeast Breads: Yeast Breads Information Sheet
Yeast Breads: Yeasts Breads Presentation
Yeast Breads: Yeast Breads Recipe
Objective 2: Identify the classes of breads: rolls, loaves, deep-fat fried.
Pastries and Pies
Pies
Pies and Pastry
Pies and Pastry Dough
Pie Study Sheet
Pie Study Sheet Key
Objective 3: Identify ingredients in yeast breads and their functions.
Flour vs. Dredge
Refrigerator Bread Dough
Objective 4: Identify the food science principles of yeast breads.
Leavening Agents
Mixing Yeast Breads
Yeast Breads I
Yeast Breads II
Yeast Breads Student Notes
Yeast Breads Students Notes Key
Objective 5: Identify and prepare pies/tarts (pie shell, single, double).
Pastries and Pies
Pastries: Pastry Guided Notes
Pastries: Pastry Guided Notes Key
Pastries: Pastry Information Sheet
Pastries: Pastries & Pie Crusts Presentation
Pastries: Pastry Recipes
Pies
Pies and Pastry
Pies and Pastry Dough
Pie Study Sheet
Pie Study Sheet Key
Objective 6: Identify main ingredients and their functions.
Objective 7: Storage and handling of pastries.
Objective 8: Review the nutrients found in breads and application to MyPlate.
Rolled Fondant Gluten Resources STANDARD 8
Demonstrate food preparation techniques and nutrition of meats and poultry.
Meat: Lesson Plan Meat: Cooking by Cut Meat: Cooking Methods of Meat Meat: Grading Meat Worksheet Meat and Poultry Study Sheet Meat, Poultry, and Fish Resource Meat, Poultry, and Seafood Meat, Poultry, and Seafood Worksheet Meats Protein Recipes
Objective 2: Identify lean vs. fatty cuts of meats and poultry.
Objective 3: Discuss inspection and grading of meat and poultry.
Objective 4: Discuss how bone affects serving size.
Objective 5: Identifying and apply proper cooking temperatures to meats.
Objective 6: Match appropriate cooking methods dry vs. moist.
Objective 7: Review the nutrients found in meats and application to MyPlate.
Meat: PreTest Meats Quiz Meat and Poultry PowerPoint Assignments Websites STANDARD 9
Define and utilize culinary vocabulary.
Vocabulary: Culinary Vocabulary ListADDITIONAL GENERAL INFORMATION
Food and Nutrition II Review Food and Nutrition II Review Key Foods II Review Foods II State Test Review State Test Review Advanced Foods State Test Review II State Test Review II Key Amazing Food Storage Website Apron Resources Assigned Classroom Tasks Award Winning Health and Nutrition Products Breakfast Unit Activity Canning on a Flat-Top Stove Cleaning Lab Sheet: End Year Cleaning Lab Sheet: Mid Year Cleaning Lab Sheet: Quarter Cleaning List Color Coding Kitchens Concern and Responses Cookie Count Cookie Count Key Cookie Press Recommendations Cooking Lab Sheet Cooking Website Dress Code for Foods Ethnic Foods First Day Activity Food Websites Foods Questions Full Class Clean Up Chart 1 Full Class Clean Up Chart 2 Individual Lab Sheet Iron Chef Award Iron Chef Findings Iron Chef Ideas Iron Chef Judges Grading Sheet Iron Chef Rocky Iron Chef Rubric Iron Chef Sheet Kids Invent and Name Their Own Sandwich Lab Clean Ideas Lab Clean-Up Ideas Lab Make-Up Sheets Lab Recipe Ideas Lab Sheet for Six Lab Sheet for Six, Revised Learning Seed Videos Feedback Making Suckers Meat and Poultry PowerPoint Assignments Website MythBusters Video Organizing Kitchen Ideas Prevent Our Apron Strings from Tangling Ratatouille 1 Worksheet Ratatouille 2 Worksheet Ratatouille 3 Worksheet Sleep and Caffeine Articles Stove Top Cleaning Student Critique on Lab Ideas Washer and Dryer Recommendations What the World Eats When Other Teachers Want to Use the Foods Room Beta-carotene Helps to Protect Against Sunburn Butter Butter vs. Margarine Dairy Council Digest: May/June 2006 Dairy Council Digest: November/December 2007 Dairy Dietary Guidelines Dairy Diet Trends Dairy Disease and Deficiency Dairy Labs Dairy Myths Dairy Overview Fats Food Myths Jeopardy Food Myths Resources Nutrition and Food Science Workshop Independent Study Credit Nutrition Fact vs. Fiction Nutrition Quiz Nutrition: Current Controversies and Confusion Pregnancy UDC March/April 2003 News Alert UDC June 2003 News Alert UDC July/August 2003 News Alert UDC September/October 2003 News Alert Vegetarian Eating Yeast Bread Recipe 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
Alfredo
Biscuit Experiment
Bowman Wheat Recipes
Bread Alligators
Bread Bowls and Soup
Broccoli Cheese 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
Cookie Recipe Links
Cookies in a Jar
Crunchy Munchy Chocolate Peanut Goop with Evaluation
Dill Pickle Potato Salad
Dinner Rolls
Egg Custard Pie
Favorite Foods Website
Fondue
Fun and Healthy Foods For Labs
Hollandaise Sauce
Ice Cream
Indian Pudding
Laundry Soap
Macaroni and Cheese
Potato Chowder
Pumpkin Bread
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Muffins
Pumpkin Orange Poppy Seed Cake
Quick Cakes 1
Quick Cakes 2
Rice and Pasta
Rolo Turtles
Salad Dressings
Sand Art Brownies
Shepard's Pie
Tomato and Bechamel Sauce
Whole Wheat Banana Muffins
Whole Wheat Recipes
Winter Harvest Appetizer Salad
Christmas Lab Ideas Halloween Lab Mrs. Claus' Cookbook St. Patrick's Day