Plan and Prep

Class Outline

Unit 1:

Kitchen Exploration & Basics

• Measurement
  • Conversion chart
  • Loaded pancake lab
    • Buttermilk/Funfetti Pancakes
    • Chunky Monkey Pancakes
    • Cinnamon Roll Pancakes
    • Hot Chocolate Pancakes
    • Lemon Poppy Seed Pancakes
    • Oatmeal Cookie Pancakes
    • Lab evaluation sheet
• Sensory
  • Sensory PowerPoint
  • Plating-how to dress up a drab plate!
    • French toast lab

Nutrition, Label Reading, and Advertisements

• Article: "Are Fast Food Advertisers Playing You?"
• Six Main Nutrients
  • 6-Main Nutrient PowerPoint
  • PowerPoint guide sheet
• My Plate

Unit 2:

Food preservation

• Preservation Powerpoint

Appliances

• Appliance Powerpoint

a. Slow Cooker and Bread Maker Lab

b. Deep Fryer and Fondue Pot

c. Wok

d. Waffle Iron

e. Blender and George Forman Grill

i. Microwave

• Mug Recipes

Unit 3:

Multicultural exploration

• Project assignment
• 2015 Recipes (sorry you will have to scroll through to find what you want--be aware some recipes are multiple pages)

USA lab

Meat and methods of cooking

• Beef Powerpoint
• Poultry Powerpoint
• Pork Powerpoint
• Seafood Powerpoint

Outdoor cooking

Kitchen Vocabulary

(You are responsible for knowing the definition of these words, and they should be written in your purple vocabulary packet)

• Sous-Vide: Method of cooking food vacuum sealed in plastic bags in temperature controlled water so the food cooks evenly but allows the outside not to overcook. *This method takes a much longer time to cook food*
• Immersible: Something can be put completely under water. *Not all kitchen appliances are immersible.
• Folding:
  • Basic definition is gentle stirring.
  • Technical definition is the lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.

Test Review

First Unit Test:

4th block:

5th block:

First Unit Test Topics to Study:

• Conversions (can use conversion chart)
• Kitchen location (Watch a tour of our kitchens HERE)
• Reading recipe (Which ingredient doesn't belong)
• Label reading (Study milk label worksheet)
• Nutrients (Study nutrient notes guide sheet)
• MyPlate (Review MyPlate project-know categories and what foods fit in them, also be ready to compare the old versions versus the new version)
• Sensory (Know the fives senses and how they affect the way we feel about food)

Second Unit Test:

4th & 5th blocks:

Review Games for preservation, appliances, & knife skills:

1. Go to the website reviewgamezone.com and type in the ID numbers below to answer practice test questions (right side of screen) and play games!

• Preservation Review Questions:
  • ID # for game: 18838
• Appliances Review Questions:
  • ID # for game: 18840
• Knife Skills Review Questions:
  • ID # for game: 18842

Review Games for Unit test #3 on USA, Multicultural, and Meat:

Please note a few things for this test

1. Labeling the parts of the animals are not in the review games but are on the test so please study your notes for the parts of the animals.
2. You will not need to study for the multicultural section of the test. If there are any questions regarding that unit will be in short answer format based off of your country project.
3. To get to the game:
   1. Go to the website reviewgamezone.com and type in the ID number below to answer practice test questions (right side of screen) and play games!
      • Unit #3 (USA, Multicultural, and Meat) Review Questions:
        • ID # for game #1: 19640
        • ID # for game #2: 25440