Food And Nutrition
Students will apply the skills of kitchen equipment and management. (Suggested 5 days)
Identify various types of kitchen equipment.
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.
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.
Microwaves are useful for cooking as well as reheating. Microwave cooking requires proper techniques and safety.
The students will learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
The students will review the operation, use and care of the microwave by preparing a complete meal in the microwave.
Microwave Oven Demonstration
This lesson is a teacher demonstration on how to use a microwave oven.
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(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
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