Food And Nutrition 1
Students will identify the sources and functions of carbohydrates and apply appropriate food preparation techniques. (Suggested 7 days )
Apply food selection and preparation guidelines related to quick breads, grains and pasta.
Students will learn the basics about cereal grains. They will learn the main seven types of grains, the nutritional value found in cereal, and they will cook with a grain. They will also be able to taste cereal and compare cereal with and without sugar being added.
Eggs, Baked Eggs Lab, Day 2
A comprehensive six day unit on the study of eggs, their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.
Grains and Rice Lab
To identify the principle grains and the proper cooking technique for rice, grains and pasta.
Quick Breads - Biscuit Method Demo
Introduce carbohydrates. An example of a carbohydrate comes from Quick Breads.
Understanding the biscuit method will help you to prepare quick breads using this method.
Quick Breads, Biscuit Method Lab
Understanding and following the steps to the biscuit method will help you to read, follow the directions and prepare similar quick breads.
Quick Breads, Muffin Method Demo
Understanding the Muffin Method will help you to prepare many different Quick Breads using this method.
Quick Breads, Muffin Method Lab
Understanding the muffin method will help you to prepare quick breads using this method.
Quick Breads, Pancake/Waffle Lab and Quick Breads Test
A lab preparing pancakes or waffles is another example of a quick bread. Testing knowledge on Quick Breads which are high in carbohydrates and fall in the Bread, Cereal, Grain Food Group on the Food Guide Pyramid.
Quick Breads- 9th grade
Quick breads are fun, nutritious, and quick and easy to make.
Quick Breads: A Practical Application
The ingredients, methods and processes that produce quality products from stir-and-pour batters.
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