Dietetics and Nutrition 1
Lesson Plans

Strand 1

Students will review and apply the skills of kitchen management, safety and sanitation.

Standard 2

Discuss and apply basic food preparation principles.

• Advanced Measuring the "Prequel"
  Students will demonstrate comprehension of equivalents, basic math calculations using fractions, and be able to apply them to various recipe situations.
• Cooking Terminology Review
  Students will review cooking terminology discussed in Foods I using a packet and game. The students will also be participating in a knife skills lab.
• Cooking Terms - Level II
  Cooking terms
• Costing
  The student will be able to accurately find the cost per serving. The student will be able to use the cost per serving to determine the menu price
• Food and Kitchen Safety Lab
  After reviewing kitchen management, safety and sanitation, have the students apply and demonstrate their skills in preparing a chicken stir-fry over rice while maintaining a safe working environment.
• Handwashing and Sanitation
  The students will experience and visualize first hand the importance of proper handwashing through a handwashing experiment with different temperatures of water and with a different length of time to wash. Proper handwashing and preparing foods by applying sanitation rules and guidelines will help to prevent food-borne illness and contamination.
• Kitchen Math - Levels I & II
  The use of mathematics as an important component of nutrition management and food preparation.
• Knife Skills and Salad Making Foods II
  This plan is intended to review the 5 basic knife skills introduced prior and apply these skills to the basics of 3 different types of salads, vegetable salads, pasta salads, and dessert salads.
• Knife Skills with Application and Lab Foods II
  This plan covers the basic knife cuts and knife skills that will be used in Foods II. Practice assignments and a lab are included.
• Proper Measuring Techniques with Correct Equipment
  Students will demonstrate comprehension of equivalents, measuring equipment, and proper techniques for accurate measuring and be able to apply them to various recipe situations.
• Stocks, Sauces, Soups
  The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. The student will use an accurate vocabulary in working with stocks and sauces.

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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 Specialist - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

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