Food And Nutrition 1
Students will apply the skills of kitchen equipment and management.
Food and Nutrition I Review
Students complete skill requirements for Utah State test. Also Students review information they will be tested on.
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 Equipment & Lab Procedures - Level I
Kitchen Equipment and Cleanliness
Kitchen Math - Levels I & II
The use of mathematics as an important component of nutrition management and food preparation.
Kitchen Work Centers - Level II
Work centers, storage areas, kitchen types and features.
Mystery Recipe Lab
A pre-assessment activity for the students by giving them a mystery recipe (from a cookbook that they don't know exactly what they are making) at the beginning of the semester to see how well they read and follow the directions before any actual teaching instruction is given.
After spending a couple of class periods reviewing and talking about safety and sanitation, have the students prepare a taco salad as a group to practice good safety and sanitation procedures.
http://www.uen.org - in partnership with Utah State Board of Education
(USBE) and Utah System of Higher Education
(USHE). Send questions or comments to USBE
and see the CTE/Agricultural, Food & Natural Resources website. For
general questions about Utah's Core Standards contact the Director
These materials have been produced by and for the teachers of the
State of Utah. Copies of these materials may be freely reproduced
for teacher and classroom use. When distributing these materials,
credit should be given to Utah State Board of Education. These
materials may not be published, in whole or part, or in any other
format, without the written permission of the Utah State Board of
Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah