Week 10 10/9 - 10/13

Monday 10/9

Objectives:

• Identify fruits and vegetables that are a part of each color group.
• Describe health benefits of fruits and vegetables across the spectrum.
• Categorize vegetables based on the part of the plant they are.
• Distinguish between a fruit and a vegetable.
• Describe each category of fruits and examples of each.

Schedule + Assignments:

• Assign Food Tracker Project (10 Minutes) - On Google Classroom
• Fruit + Veggie Infographic Q's (20 Minutes)
  • Food Calorie Chart
  • Fruit and Veggie Stickers
  • Season Chart
  • Storing Fresh Produce
  • What to Look for When Buying Fresh Fruits & Veggies
• Types of Veggies PP + Notes (remaining time)

Tuesday 10/10

Objectives:

• Categorize vegetables based on the part of the plant they are.
• Discuss the pros and cons of food irradiation.
• Identify fruits and vegetables that are a part of each color group.
• Describe health benefits of fruits and vegetables across the spectrum.

Schedule + Assignments:

• Bellringer: Research interesting fruits and vegetables. In a google doc, insert a picture of one fruit and one vegetable that you have never heard of before. Include the name and a brief description of where the fruit/vegetable comes from and the typical taste. Share it with me via email. (15 Minutes)
• Finish Types of Veggies PP + Notes (25 Minutes)
• I Can Eat the Whole Plant (remaining time)

Wednesday 10/11

Objectives:

• Accurately follow a recipe.
• Demonstrate proper safety and sanitation techniques.
• Review kitchen equipment.

Schedule + Assignments:

• Apple Crisp Lab (45 Minutes)

Thursday 10/12

Objectives:

• Categorize vegetables based on the part of the plant they are.
• Define irradiation.
• Discuss the pros and cons of food irradiation.
• Identify fruits and vegetables that are a part of each color group.
• Describe health benefits of fruits and vegetables across the spectrum.

Schedule + Assignments:

• Bellringer: List four categories of vegetables and give three examples of each type. (5 Minutes)
• I Can Eat the Whole Plant (20 minutes)
• What is Food Irradiation? Article (remaining time) - Questions on Google Classroom HOMEWORK FOR MONDAY IF NOT DONE!

Friday 10/13

Objectives:

• Categorize vegetables based on the part of the plant they are.
• Define irradiation.
• Discuss the pros and cons of food irradiation.
• Identify fruits and vegetables that are a part of each color group.
• Describe health benefits of fruits and vegetables across the spectrum.

Schedule + Assignments:

• Bellringer: Define phytochemical.
• Savor the Spectrum Project (due Monday)
  • Benefits
  • Fruits and Veggies in Each Color
  • Phytochemicals
  • Vitamins and Minerals

Week 12 10/30 - 11/3

Monday 10/30

Objectives:

• Wrap-up fruits and veggies.
• Identify fruits and vegetables that are a part of each color group.
• Describe and give examples for each main category of fruit.
• Explain the USDA's grading process of fruits and veggies.

Schedule + Assignments:

• Fruit + Veggie Kahoot (15 Minutes)
• Fruit Graphic Organizer (15 Minutes)
• Fruit + Veggie Grading Article (20 minutes) - On Google Classroom

Tuesday 10/31

Objectives:

• Accurately follow a recipe.
• Demonstrate proper safety and sanitation techniques.

Schedule + Assignments:

• Pumpkin Rice Krispies Lab (30 Minutes)
• Fruit + Veggie Review (remaining time)

Wednesday 11/1

Objectives:

• Wrap-up fruits and veggies.
• Evaluate different types of apples based on taste, appearance, and texture.

Schedule + Assignments:

• Apple Tasting (15 minutes) Chart Coming Soon
• Fruit + Veggie Review + Go-Over (remaining time)

Thursday 11/2

Objectives:

• Wrap-up fruits and veggies.

Schedule + Assignments:

• Fruit + Veggie Trashketball (10 minutes)
• Study for fruit and veggie test/kahoot (10 Minutes)
• Fruit and Veggie Quiz (25 minutes) On Google Classroom

Friday 11/3

Objectives:

• Identify common knives and their purposes.
• Create a chart detailing types of cuts and their dimensions.
• Describe basics of knife safety and technique.

Schedule + Assignments:

• Knife Skills Kahoot (10 minutes)
• Knife Skills Video + Q Guide (25 Minutes)
• Types of Cuts Chart (Remaining Time)

Week 14 11/13 - 11/17

Monday 11/13

Objectives:

• Design a recipe for an original soup
• Compete against groups to make the best fall soup
• Conduct a sensory evaluation to determine the best soup

Schedule + Assignments:

• Soup Cook-Off Day #1
  • Make Soup

Tuesday 11/14

Objectives:

• Design a recipe for an original soup
• Compete against groups to make the best fall soup
• Conduct a sensory evaluation to determine the best soup

Schedule + Assignments:

• Soup Cook Off Day #2
  • Reheat and Taste Test
  • Make Name Cards + Take Pictures

Wednesday 11/15

Objectives:

• Discuss the basics of meat grading and inspection.
• Identify the types of meat cuts that serve each purpose.
• Explain how to store meat properly.

Schedule + Assignments:

• Steak the Claim - Alton Brown (25 Minutes)
• Meat Study Guide + PP (remaining time)

Thursday 11/16

Objectives:

• Discuss the basics of meat grading and inspection.
• Identify the types of meat cuts that serve each purpose.
• Explain how to store meat properly.
• Plan Thanksgiving lab

Schedule + Assignments:

• Bellringer: Are moist heat cooking methods preferred for tender or less tender cuts of meat? Explain your answer.
• Research Thanksgiving Recipes + Write Grocery List (20 minutes) Assignment on Google Classroom
• Go-Over Study Guide (15 minutes)

Friday 11/17

Objectives:

• Discuss the history of Thanksgiving
• See food preparation and preservation techniques on an industrial scale.

Schedule + Assignments:

• "Bellringer": Draw a place setting that includes a drink, plate, napkin, knife, fork, and spoon. On the back research 10 etiquette rules to follow during a formal dinner. (10 minutes)
• Unwrapped Thanksgiving Episode (remaining time)

Week 16 11/27 - 12/1

Monday 11/27

Objectives:

• Calculate the cost per serving of the Thanksgiving recipe we prepared.
• Calculate nutrition facts for Thanksgiving recipe prepared.

Schedule + Assignments:

• Cost your recipe + find the nutrition facts (calories, fat, protein, carbohydrates, sugar, and 2 vitamins/minerals) Do this for the entire dish and per serving! See Mrs. Baker for nutrition labels + prices

Tuesday 11/28

Objectives:

• Calculate the cost per serving of the Thanksgiving recipe we prepared.
• Calculate nutrition facts for Thanksgiving recipe prepared.
• Discuss nutritional benefits, cooking methods, and alternatives to different types of meat.

Schedule + Assignments:

• Cost your recipe + find the nutrition facts (calories, fat, protein, carbohydrates, sugar, and 2 vitamins/minerals) Do this for the entire dish and per serving! See Mrs. Baker for nutrition labels + prices

Wednesday 11/29

Objectives:

• Identify the parts of an egg.
• Identify cuts of beef, lamb, pork, and chicken.
• Describe the function of each part of an egg.
• Explain nutritional benefits, the proper storing, and culinary uses of eggs.

Schedule + Assignments:

• Bellringer: As a group, crack the egg on the paper plate. Use a marker to identify the germinal disc, albumen, chalaza, yolk, and vitelline membrane. Be sure to research the function of each part. You can use this online article to assist you.
• Cuts of Meat Coloring Sheet (remaining time)

Thursday 11/30

Objectives:

• Prepare poached, scrambled, fried, and hard-boiled eggs.
• Demonstrate proper safety and sanitation techniques.

Schedule + Assignments:

• Bellringer: What is a poached egg?
• Types of Eggs Lab

Friday 12/1

Objectives:

• Discuss the pros and cons of refrigerating eggs.
• Prepare a quick and nutritious breakfast.

Schedule + Assignments:

• Omelette Lab (30 minutes)
• Cuts of Meat Coloring Sheet (remaining time)

Week 18 12/11 - 12/15

Monday 12/11

Objectives:

• Identify common pasta shapes
• Distinguish between a simple and complex carbohydrate
• Discuss the health benefits of eating whole grain
• identify the three parts of a kernel
• Explain the nutritional impacts of grain
• Explain the role of fiber in the body and give sources

Schedule + Assignments:

• Grains Stations + Materials

Tuesday 12/12

Objectives:

• Make a nutritious dairy snack
• Accurately follow a recipe by using proper equipment and measurement techniques.
• Demonstrate proper safety and sanitation techniques.
• Cooperate with group members
• Apply time management techniques

Schedule + Assignments:

• Smoothie Lab + Exit Slip (45 minutes) Google Classroom

Wednesday 12/13

Objectives:

• Evaluate different types of milk based on taste and health factors.
• Define key terms related to dairy

Schedule + Assignments:

• Dairy Vocab (10 minutes)
• Dairy Tasting (25 minutes)
• Dairy Crossword (remaining time)

Thursday 12/14

Objectives:

• Review kitchen equipment, sanitation, safety, and knife skills techniques.
• Create a food from mystery items
• Discuss strategies to eliminate food waste.

Schedule + Assignments:

• Chopped!

Friday 12/15

Objectives:

• Draw and label a grain kernel.
• Explain the three main types of a grain kernel: bran, germ, and endosperm.

Schedule + Assignments:

• Bellringer: Draw a grain kernel and label the bran, germ, and endosperm. Be sure to give a brief description of each part. (10 minutes)
• Dairy Study Guide (remaining time)

1st 9 Weeks

Week 2 8/14 - 8/18

Monday 8/14

Objectives:

• Complete a pretest to establish a baseline to compare future learning
• Describe the importance of knowing about safety and sanitation.
• Identify the most germy places in the kitchen.
• List the proper steps to hand-washing.
• Explain the 4 Cs.
• Know the temperature danger zone and its importance.
• Explain the connection between cross-contamination and foodborne illness.
• Identify the three types of contaminates.
• Explain each letter of FAT TOM.

Schedule + Assignments:

• Bellringer/VOD (5 minutes)
  • Bellringer:
    • 1.Why is it important to know about safety and sanitation while working in the kitchen?
    • 2.List five ways you can help keep foods safe and prevent food-borne illness while in the kitchen.
• Finish pretest + go-over (20 minutes)
• Safety and Sanitation Vocab Match-Up (15 Minutes) - Safety and Sanitation Vocab
• Safety and Sanitation Vocab Activity (10 Minutes)

Tuesday 8/15

Objectives:

• Identify the most germy places in the kitchen.
• List the proper steps to hand-washing.
• Explain the 4 Cs.
• Know the temperature danger zone and its importance.
• Explain the connection between cross-contamination and foodborne illness.
• Identify the three types of contaminates.
• Explain each letter of FAT TOM.
• Explain ways to keep food during purchase, preparation, and consumption.
• Explain the concept of HACCP.
• List what each letter in HACCP stands for.

Schedule+ Assignments:

• Bellringer/Attendance (5 minutes)
  • Bellringer: Write down either T or F for each of the following statements. If the statement is false explain why.
    • 1. Foodborne illness is always the result of the last food you ate.
    • 2. The only time food is not safe to eat is when it looks or smells spoiled.
    • 3. Cooking foods to a super hot temperature can kill any bacteria.
    • 4. Foodborne illness isn't serious, and it's something that doesn't happen very often.
  • Safety and Sanitation Article + Questions (40 minutes) - Safety and Sanitation Article Questions and Safety and Sanitation Article

Wednesday 8/16

Objectives:

• Identify the most germy places in the kitchen.
• List the proper steps to hand-washing.
• Explain the 4 Cs.
• Know the temperature danger zone and its importance.
• Explain the connection between cross-contamination and foodborne illness.
• Identify the three types of contaminates.
• Explain each letter of FAT TOM.
• Explain ways to keep food during purchase, preparation, and consumption.
• Explain the concept of HACCP.
• List what each letter in HACCP stands for.

Schedule + Assignments:

• Finish going over sanitation article (10 minutes)
• Bread in a Bag Activity (10 Minutes)
• Glo-Germ Activity (15 minutes)
• HACCP PowerPoint (remaining time) - HACCP PP Notes and HACCP PP

Safety and Sanitation Test Thursday

Thursday 8/17

Objectives:

• Identify the most germy places in the kitchen.
• List the proper steps to hand-washing.
• Explain the 4 Cs.
• Know the temperature danger zone and its importance.
• Explain the connection between cross-contamination and foodborne illness.
• Identify the three types of contaminates.
• Explain each letter of FAT TOM.
• Explain ways to keep food during purchase, preparation, and consumption.
• Explain the concept of HACCP.
• List what each letter in HACCP stands for.

Schedule + Assignments:

• Bellringer (5 minutes)
  • Bellringer: Describe an example of cross-contamination.
• Finish HACCP PP (15 minutes)
• Handwashing Quiz (10 Minutes) - Link on Google Classroom
• Safety PP (remaining time) - Safety PP and Safety PP Notes

Safety and Sanitation Test Thursday

Friday 8/18

Objectives:

• Find kitchen hazards in a real life scenario.
• Discuss steps to stay safe in the kitchen during cooking and cleaning.
• Explain how to avoid burns, fires, cuts, and trips in the kitchen.
• Discuss the procedure for using and storing kitchen chemicals
• List the proper steps for cleaning up broken glass.

Schedule + Assignments:

• Bellringer: Bookmark Mrs.Baker's Website!
• Finish Safety PP (15 minutes)
• F.B.I. C.S.I (10 Minutes) - In Class Activity
• Don't Catch 'em All Foodborne Illness Project (remaining time) - FBI Project Guidelines

Safety and Sanitation Test Thursday

Week 4 8/28 - 9/1

Monday 8/28

Objectives:

• Identify common kitchen equivalents + abbreviation.
• Increase and decrease a recipe’s yield.
• Demonstrate how to use different measuring cups to reach the same end result.
• Identify common pieces of kitchen equipment.
• Describe the use of common pieces of kitchen equipment.

Schedule + Assignments:

• Bellringer (5 minutes)
  • Describe the following in complete sentences!

1.Dutch Oven:

2.Rubber Scrapper:

3.Ladle:

• Cowgirl Cookie Demo (25 Minutes) - Cowgirl Cookie Recipe
• Finish Kitchen Equip CW + Increasing/Decreasing Recipe Yield WS (15 Minutes)

Tuesday 8/29

Objectives:

• Identify common kitchen equivalents + abbreviation.
• Increase and decrease a recipe’s yield.
• Demonstrate how to use different measuring cups to reach the same end result.
• Identify common pieces of kitchen equipment.
• Describe the use of common pieces of kitchen equipment.
• Prepare for lab.

Schedule + Assignments:

• Draw the recipe (30 Minutes)
• Lab Plans (5 Minutes) - Cowgirl Cookie Lab Plan
• Practice Equivalents + Abbreviations Kahoot + Quizlet + Quizizz (remaining time) Quizlet Join Link
  • Abbreviations Quizizz: 412075 at Join Quizizz
  • Equivalents Quizizz: 587889 at Join Quizizz

Wednesday 8/30

Objectives:

• Follow a recipe to create a food product.
• Demonstrate accurate measuring techniques.
• Cooperate with lab group members.
• Implement proper safety and sanitation procedures.

Schedule + Assignments:

• Cowgirl Cookie Lab (45 Minutes)
• Cowgirl Cookie Exit Slip (remaining time) - On Google Classroom

Thursday 8/31

Objectives:

• Conduct research on health violations made by restaurants in Tippecanoe County.
• Identify common pieces of kitchen equipment by sight.

Schedule + Assignments:

• Bellringer (5 Minutes)
• Health Inspector Video (5 Minutes)
• Health Inspector Online Search (15 Minutes) - Health Inspection Activity
  • Tippecanoe County Health Inspections
• Kitchen Equipment Bingo (20 Minutes) - In class Activity

Kitchen Equipment Quiz Tomorrow!

Friday 9/1

Objectives:

• Identify common kitchen equivalents + abbreviations.
• Plan for no-bake cookie lab.
• Explain the process of making no-bake cookies.
• Identify common pieces of kitchen equipment by sight.
• Describe the purposes of common pieces of kitchen equipment.

Schedule+Assignments:

• Bellringer (5 Minutes)
  • __T =1 c
  • ___T=3/4 c
  • ___T=1/2 c
  • ___T=1/4 c
  • ___T=1/8 c
• Study/Kitchen Equipment Quiz (10 Minutes)
• No-Bake Cookie Demo (25 Minutes) - No-Bake Cookie Recipe
• No-Bake Cookie Lab Plan (5 Minutes) - No-Bake Cookie Lab Plan
• Abbreviations + Equivalents Board Game/Quizizz/Quizlet (remaining time)

Abbreviations + Equivalents Test Wednesday!

Week 6 9/11-9/15

Monday 9/11

Objectives

• Predict the outcome of an episode of chopped
• Judge chefs based on their dishes appearance and their technique.
• Watch for safety and sanitation violations during the competition.

Schedule + Agenda

• Chopped + Chopped Video Guide due to NWEA Testing - Chopped Episode Guide

Tuesday 9/12

Objectives:

• Judge chefs based on their dishes appearance and their technique.
• Watch for safety and sanitation violations during the competition.
• Identify the components of a nutrition label.
• Read a nutrition label to determine if a product is healthy or not.
• Use a nutrition label to determine the major health components of a food item.

Schedule + Assignments:

• Bellringer: Go take a look at our bread! Write a three sentence conclusion about what we can learn from this experiment. (5 Minutes)
• Nutrition Label Video (5 minutes)
• Nutrition Label Reading Practice (15 Minutes)
• Cut Throat Kitchen - Watch for Sanitation Mistakes

Wednesday 9/13 - Lab Shoes

Objectives:

• Demonstrate proper safety and sanitation procedures.
• Accurately follow a recipe to create a product.
• Follow a recipe to create a food product.
• Demonstrate accurate measuring techniques.
• Cooperate with lab group members.

Schedule+Assignments:

• VOD
• Brownie Lab (25 Minutes)
• Brownie Exit Slip (10 Minutes) - On Google Classroom

Thursday 9/14

Objectives:

• Distinguish between portion size and serving size.
• Identify common portion sizes of common foods.
• Discuss the amount of calories in a portion size and a serving size.
• Discuss the impact of large serving sizes on overall health and weight.
• Use a nutrition label to make judgements about the health benefits the food would provide.
• Practice reading a nutrition label.

Schedule+Assignments:

• Eat brownies + Cooking Terms Crossword and Cooking Terms Scramble (25 Minutes) Cooking Terms List
• Clean-Up (10 Minutes)

Friday 9/15

Objectives:

• Define common kitchen terms.
• Discuss portion size versus serving size.
• List the six major nutrients.
• Distinguish between macro and micro nutrients.
• Practice reading nutrition labels.

Schedule+Assignments:

• Bellringer: What is a portion size? Name five things that affect what your portion size of a processed food is. (5 minutes)
• Portion WS + Notes + Portion PP (30 Minutes)
• Portion Size + Nutrition Label Activity (20 Minutes) - In Class Activity
• Cooking Terms Study (remaining time)
  • Cooking Term Quizizz @ join.quizizz.com join link:737033 + quizlet flashcards

Cooking Terms Quiz Monday!

Week 8 9/25 - 9/29

Monday 9/25

Objectives:

• Accurately follow a recipe.
• Demonstrate proper safety and sanitation techniques.
• List the six major nutrients.
• Distinguish between macro and micro nutrients.
• Identify the functions and sources of the six major nutrients.

Schedule + Assignments:

• MyPlate Lab Prep - Green Beans, Italian Chicken, Garlic Buttered Noodles, Chocolate Pudding, Fruit Salad

Tuesday 9/26

Objectives:

• Construct a perfectly portioned plate according to MyPlate.
• Visually represent MyPlate with real food.
• Compare and contrast serving size vs. portion size.
• Identify the food groups common foods belong in.

Schedule + Assignments:

• Bellringer: Name the six major nutrients. Name the five food groups. (5 Minutes)
• Create Plates/Take a Picture + Eat (20 minutes)
• Clean-Up (10 minutes)
• Portion Vs. Serving Size/ MyPlate Meal Exit Slip (Remaining Time) - On Google Classroom

Wednesday 9/27

Objectives:

• List all of the food groups in MyPlate.
• Determine recommended daily amounts for each food group.
• Identify sources of food for each food group.
• Examine health benefits given from each food group.

Schedule + Assignments:

• MyPlate WebQuest (50 minutes)

Thursday 9/28

Objectives:

• List all of the food groups in MyPlate.
• Identify sources of food for each food group.
• List the six major nutrients.
• Identify the functions and sources of the six major nutrients.

Schedule + Assignments:

• Food ID Practice (10 Minutes)
• Nutrient Graphic Organizer (30 minutes)
• Portion Vs. Serving Size/ MyPlate Meal Exit Slip (remaining time) - On Google Classroom

Friday 9/29

Objectives:

• Design a day's worth of meals that meets the dietary guidelines according to MyPlate.
• List all of the food groups in MyPlate.
• Determine recommended daily amounts for each food group.
• Identify sources of food for each food group.
• Examine health benefits given from each food group.

Schedule + Assignments:

• Go-Over MyPlate WebQuest (10 Minutes)
• Finish Nutrient Graphic Organizer (10 minutes)
• MyPlate Project (due beginning of class on Tuesday) - Template
  • Fruit Information
  • Vegetable Information
  • Grains Information
  • Protein Information
  • Dairy Information