Week 1 1/7 - 1/11
Tuesday 1/7
Objectives:
Get to know you!
Use complex carbohydrates to thicken a recipe
Schedule + Assignments:
Cookie on Your Face - Without using anything but your face... eat your cookie, but start with it on your forehead! (5 minutes)
Potato Soup Lab (remaining time)
Wednesday 1/8
Objectives:
Get to know you
Review Guidelines + Procedures
Review concepts related to safety and sanitation such as hand washing, foodborne illness, cross contamination
Schedule + Assignments:
Fruit Loop Game (15 minutes)
Eat Potato Soup + Clean-Up (20 minutes)
Chapter 8+ 9 Review + Go-Over (remaining time)
Thursday 1/9
Objectives:
Review equivalents, abbreviations, equipment, and sanitation
Review concepts related to safety and sanitation such as hand washing, foodborne illness, cross contamination
Schedule + Assignments:
Chapter 8+ 9 Quiz/Study (30 minutes)
Sanitation Review + Go-Over (remaining time) On Paper
Friday 1/10
Objectives:
Define key terms from chapter 10.
Summarize a current event happening in the field of food science.
Schedule + Assignments:
Bellringer 1/10 (5 minutes) On Google Classroom
How many calories does 1 gram of fat contain?
How many grams of fat should you eat daily for a 2,000 calorie diet?
How many grams of fat are in the following foods:
2 T peanut butter
Âľ cup cereal
1 ham and cheese lean pocket (healthier version of the hot pocket)
ALS Foods News Update (30 minutes) Google Classroom
Chapter 10 Vocabulary Crossword (remaining time)
Week 2 1/13 - 1/17
Monday 1/13
Objectives:
Review basic measuring techniques.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.
Go over guidelines and procedures for the classroom and lab.
Schedule + Assignments:
Tuesday 1/14
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Make Muffins! (35 minutes)
Exit Slip (remaining time) Google Classroom
Wednesday 1/15
Objectives:
Define key terms from chapter 10.
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Top Crust Video, Bottom Crust Video (15 minutes)
Make Pies (35 minutes)
Study for Chapter 10 Vocab Quiz (remaining time)
Thursday 1/16
Objectives:
Define key terms from chapter 10.
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Friday 1/17
Objectives:
Define key terms from chapter 10.
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Study + Chapter 10 Vocab Quiz (20 minutes)
Lipid Match-Up (30 minutes)
A Case for Butter (remaining time)
Week 3 1/20 - 1/24
Monday 1/20 - PD Day - No Students
Tuesday 1/21
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Types of Fats Presentations Work Time
Wednesday 1/22
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Types of Fats Presentations Cook Day/Finish Presentations
Thursday 1/23
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Types of Fats Presentations Cook Day/Finish Presentations
Friday 1/24
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Structure Match-Up Practice (15 minutes)
Chapter 10 Review go-Over (20 minutes)
Quizizz Review (remaining time)
Week 4 1/27 - 1/31
Monday 1/27
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Types of Fats Presentation Day
Quizizz Review (remaining time)
Tuesday 1/28
Objectives:
Describe the molecular structure of glycerides, phospholipids, and sterols.
Define saturated, monounsaturated, and polyunsaturated fatty acids.
List categories of lipids based on physical state and dietary sources.
Relate physical characteristics of lipids to their performance in foods.
Examine the functions of lipids in food preparation.
Analyze the nutritional impact of lipids in the diet
Schedule + Assignments:
Chapter 10 Test + Study (45 minutes)
Chapter 11 Vocab Crossword (remaining time)
Wednesday 1/29
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Thursday 1/30
Objectives:
Prepare nutritious recipes using plant-based protein sources
Compare and contrast taste, texture, and nutrition from animal-based protein sources and plant based protein sources.
Define key terms from chapter 11
Schedule + Assignments:
Healthy Plant Proteins Lab + Lab Evaluation
Friday 1/31
Objectives:
Compare and contrast taste, texture, and nutrition from animal-based protein sources and plant based protein sources.
Define key terms from chapter 11
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Ch. 11 Vocab Quizizz (15 minutes)
Lab Evaluation (25 minutes)
Khan Academy Protein Videos - Video Link (remaining time)
Week 5 2/3 - 2/7
Monday 2/3
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Tuesday 2/4
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Go-Over Khan Academy Protein Videos (20 minutes)
Protein Power Couples (remaining time)
Wednesday 2/5
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Bellringer: (10 minutes)
1.How many amino acids are in the human body
2.How many essential amino acids are there
3.What is an essential amino acid?
4.List the essential amino acids.
Vocab Dice Game (15 minutes)
Protein Power Couples (remaining time)
Thursday 2/6
Objectives:
Summarize a current event in the world of food science.
Schedule + Assignments:
E-Learning Day #1 - Google Classroom
Friday 2/7
Objectives:
Apply safety, sanitation, and measuring techniques to make a meal for yourself.
Evaluate your meal on its nutrient content.
Schedule + Assignments:
E-Learning Day #2 - Google Classroom
Week 6 2/10 - 2/14
Monday 2/10
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Bellringer: What is the “R chain” stand for when drawing a generic amino acid? (5 minutes)
Muffin Gluten Experiment (remaining time) Google Classroom
Tuesday 2/11
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Ch 11 Quizizz (15 minutes)
Finish Gluten Experiment (30 minutes)
Finish Protein Power Couples (remaining time)
Wednesday 2/12
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Study + Chapter 11 Vocab Quiz (30 minutes)
Nutritional Benefits of Proteins GO (remaining time)
Thursday 2/13
Objectives:
Analyze nutrition labels for vitamin, nutrient, and ingredient content.
Draw conclusions based on the health of a food after analyzing the nutrition label.
Calculate calories per container for the food item.
Schedule + Assignments:
E-Learning Day #3 - Nutrition Label Practice
Friday 2/14
Objectives:
Review basic measuring techniques.
Cooperate with group members.
Demonstrate proper safety and sanitation techniques.
Accurately read a recipe.
Make a fun and creative holiday recipe.
Schedule + Assignments:
Valentine's Day Lab (40 minutes)
Valentine's Day Lab Exit Slip (remaining time) Google Classroom
Week 7 2/17 - 2/21
Monday 2/17
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Nutritional Benefits of Proteins GO (30 minutes)
Alton Brown: Meringue + Video Guide (remaining time)
Tuesday 2/18
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Functions of Protein in Food WS Google Classroom
Wednesday 2/19
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Pavlova Lab (45 minutes)
Nutritional Benefits of Proteins GO /Organize Kitchens (remaining time)
Thursday 2/20
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Finish Pavlova Lab (30 minutes)
Cooking High Protein Foods Around the Room Activity (remaining time)
Friday 2/21
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Cheese Tasting + Cheese Video (30 minutes)
Chapter 11 Review + Go-Over (remaining time)
Week 8 2/24 - 2/28
Monday 2/24
Objectives:
Evaluate smoothie ingredients on their health benefits and vitamin/mineral content.
Make smoothies using the blender bike!
Schedule + Assignments:
Blender Bike! + Wrap-Up
Tuesday 2/25
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Jam + Biscuit + Flan + Turkish Delight Lab
Questions (remaining time)
Wednesday 2/26
Objectives:
identify amino acids based on nutritional use and chemical properties of the side chains
describe the primary, secondary, and tertiary structures of proteins
list t least six factors that denature proteins
state the functions of protein in food production
apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products
compare the nutritional functions of carbohydrates and fats
Schedule + Assignments:
Bellringer: Explain which types of meat should be cooked with which types of cooking methods and why (tough cuts/tender cuts/dry methods/moist methods). (5 minutes)
Eat Protein Gels + Clean-Up + Wrap-Up Lab (30 Minutes)
Chapter 11 Review (remaining time) Google Classroom
Thursday 2/27
Objectives:
Review common knives and knife cuts used in cooking.
Schedule + Assignments:
E-Learning Day #4 - Knife Cuts Review Google Classroom
Friday 2/28
Objectives:
Wrap up Chapter 11.
Define key terms from chapter 12.
Schedule + Assignments:
Study + Chapter 11 Test
Chapter 12 Vocab (remaining time)
Week 9 3/2 - 3/6
Monday 3/2
Objectives:
Define key terms from chapter 12
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Intro to Enzyme Video (5 minutes)
Enzyme Basics (10 minutes)
Chapter 12 PP + Notes (remaining time)
Tuesday 3/3
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Wednesday 3/4
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Bellringer: How do enzymes affect the activation energy needed to start chemical reactions in the body? Why is this important? (5 minutes)
Chapter 12 Vocab Quizizz (10 minutes)
Chapter 12 PP + Notes (30 minutes)
Enzyme Project (remaining time)
Thursday 3/5
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Chapter 11 Vocab Quiz + Study (25 minutes)
Enzyme Project (remaining time)
Friday 3/6 - Mrs. Baker @ Conference
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Week 10 3/9 - 3/13
Monday 3/9 - Mrs. Baker Absent
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Enzyme Reaction Diagram (30 minutes)
Tuesday 3/10
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Bellringer: How is eating raw food and eating enzymes related? (think about temperature increase and enzyme activity.
Cook Day!
Wednesday 3/11
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Begin Jello Experiment (25 minutes)
Present Day! (remaining time)
Thursday 3/12 - End of 3rd Nine Weeks
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Finish Jello Experiment (30 Minutes)
Finish Presentations (remaining time)
Friday 3/13
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Temperature, pH, and Concentration of Enzyme Charts (35 minutes)
Enzyme Review + Go-Over (remaining time)
Week 11 3/16 - 3/20
Monday 3/16
Objectives:
Describe the relationship between a substrate and an active site in enzymatic reactions
Identify the role of coenzymes in enzymatic reactions
List factors that affect enzymatic activity
Explain how some foods are developed as a result of enzymatic activity
Demonstrate how to prevent enzymatic browning of foods
Schedule + Assignments:
Enyzymatic Browning Lab (40 minutes)
Enzyme Quizizz (remaining time)
Tuesday 3/17
Objectives:
Wrap up enzymes.
Define key terms from chapter 13 and 14.
Schedule + Assignments:
Study + Enzyme Test (45 minutes) On Paper
Chapter 13 + 14 Vocab Crossword (remaining time)
Wednesday 3/18
Objectives:
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Thursday 3/19
Objectives:
Schedule + Assignments:
Friday 3/20 - Have a Good Spring Break!
Objectives:
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Week 12 3/30 - 4/3
Monday 3/30
Objectives:
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Tuesday 3/31
Objectives:
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Wednesday 4/1
Objectives:
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Thursday 4/2
Objectives:
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Friday 4/3
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Week 13 4/6 - 4/10
Monday 4/6
Objectives:
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Tuesday 4/7
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Wednesday 4/8
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Thursday 4/9
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Friday 4/10
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Week 14 4/13- 4/17
Monday 4/13
Objectives:
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Tuesday 4/14
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Wednesday 4/15
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Thursday 4/16
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Friday 4/17
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Week 15 4/20- 4/24
Monday 4/20
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Tuesday 4/21
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Wednesday 4/22
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Thursday 4/23
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Friday 4/24
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Week 16 4/27- 5/1
Monday 4/27
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Tuesday 4/28
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Wednesday 4/29
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Thursday 4/30
Objectives:
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Friday 5/1
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Week 17 5/4- 4/8
Monday 5/4
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Tuesday 5/5
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Wednesday 5/6
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Thursday 5/7
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Friday 5/8
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Week 18 5/11- 5/15
Monday 5/11
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Tuesday 5/12
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Wednesday 5/13
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Thursday 5/14
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Friday 5/15
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Week 19 5/18- 5/22
Monday 5/18
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Tuesday 5/19
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Wednesday 5/20
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Thursday 5/21
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Friday 5/22
Objectives:
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