Students must complete the following to receive full credit:

• Terms Do all terms with example for terms

• Notes 5 sentences​ PER Video​. Do all video notes

• Questions Answer the questions completely

•    Reflection/Final: What you thought about the topic and how this helps you understand the subject. Do the Final for all 5 units. 

TOTAL PAGES:

5-10 PAGES OF WORK PER UNIT

Unit 1 – Exploring Food Choices

Notes: 

Important Questions:

1. What might be the benefits and drawbacks of owning your business? 

2. What aspects of cooking may you enjoy?

3. Why is catering a good job?

4. Design an ad for your own catering company.

5. Why are nutrients important? 

6. Who was the first person to bottle mayonnaise?

7. How do additives affect the body?

8. Why do some proteins have more nutritional value than others? 

9. Which of the following would be a good source of DHA and EPA? 

10. What are the different animal food groups? 

Reflection:

Why is it important to make good choices when it comes to eating foods? Why is it important for children?

Unit 2 – Exploring the Food Pyramid

Notes: 

Important Questions:

1. From which section in the Food Pyramid do you see the greatest number of servings? 

2. How many food groups are in the Food Guide Pyramid? \

3.  How many servings from the Grains Group do kids need daily (on the average)? 

4. what food group does yogurt, milk and cheese belong too? 

5. How many vegetable servings do kids need daily? 

6. How many servings of Fruits do kids need to eat daily? 

7. What Food Group do you need the most from the Pyramid? 

8. How many servings do kids need daily from the Meat Group? 

9. How many servings (on the average) do kids need from the milk group daily? 

10. True or False:  The food pyramid is not important 

Reflection:

Why does the food pyramid exist? What would you change about the pyramid? What would you promote? 

Unit 3 – Basic Cooking 

Important Questions:

1. How much water do I need to cook rice? ...

2. Does searing a steak seal in its juices? ...

3. How do you preserve nutrients when cooking veggies? ...

4. What does marinating do to meat? ...

5. What makes cakes turn brown? ...

6. What's the best way to boil pasta?

7. What makes spicy foods spicy?

8. Why does dough sometimes become really tough?

9. Does turkey really make you sleepy?

10. What’s happening when you whip up egg whites?

Reflection:

What do you want to learn how to cook? If you know how to cook, what is your favorite dish and why? Does your family have a tradition of cooking that they pass on? 

Unit 4 – Cooking Vegetables 

Important Questions:

1. A bok choy is a type of _______. 

2. Brassica is another name for cabbage. 

3. Broccoli and cauliflower are not considered members of the cabbage family. 

4. The term savoyed is used to refer to any vegetable with bumpy, wavy, or wrinkled leaves. 

5. What will happen if you DON'T salt and drain eggplant slices before sauteing? 

6. Generally, the smaller the chile, the hotter it is. 

7. This small fruit vegetable is bright green and covered with a papery husk. The flesh is crisp and moist, with a tart lemony flavor. 

8. Most slicing cucumbers have relatively thin skins, but may be sold with a wax coating to improve appearance and prevent moisture loss. 

9. These greens are a staple ingredient of cooking in the American South, and are typically slow-cooked in with ham hocks or bacon until very tender. 

10. What is the largest cultivated mushroom? 

Reflection:

Do you like vegetables? Does it matter if they are grilled or raw? What is your favorite or least favorite vegetable? 

Unit 5 – Measurements in Cooking 

Important Questions:

1.  What is half of 2/3? 

2. What is 1/4 (a quarter) of 1 cup? 

3. What is half of 1 1/2 cup? 

4. What is 2/3 cup + 2/3 cup? 

5. What is 3/4 cup + 3/4 cup? 

6. What is half of 1/4 cup? 

7. If you only have access to teaspoons & tablespoons, how would you measure out 1/4 cup of flour? 

8. If you only have access to teaspoon & Tablespoons, how would you measure 1/8 cup of flour? 

9. What is half of 2 2/3 cup? 

10. What is half of 3 Tablespoons?