Food And Nutrition 2
Students will review and apply the skills of kitchen management, safety and sanitation.
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
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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(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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