Food And Nutrition 1
Students will apply the skills of kitchen equipment and management.
Explain basic food-preparation terminology.
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.
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.
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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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