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Link to Food 4 Today Textbook: Click here
Food For Today Online Text Book Info
Food For Today Online Text Book Info
Use the following link to help you get your missed work complete.
http://glencoe.mcgraw-hill.com/sites/0078883660/
Steps:
Click on Student Center.
On left side, enter the unit and chapter you missed.
Click on Homework Activities.
Print Worksheets.
Use the internet to search for answers or check out the Food for Today Book.
Please note if you sign out a book, you are responsible for returning it. Fees will be assessed if the book is not returned.
*If you missed in-class notes, please get them from one of your classmates.
*Chapter information available at: http://www.glencoe.com/ose/.
A Hungry Tiger - student run food operations
Catering Events/Community Service
Class Topics and Unit Info Listed Below
Class Topics and Unit Info Listed Below
Creative Cooking Classes:
Areas of Focus: Safety, Sanitation, Nutrition, Introduction to Culinary Fundamentals
*All assignments subject to change*
Unit 1: Food in Your Life
Strand 1: Career Development- develop skills in leadership, professionalism, and entrepreneurship to succeed.
Outcome 1.1 Develop personal and professional skills to transition through life.
Strand 3: Develop knowledge of food and nutrition to make informed choices to support safe affordable and sustainable foods.
Outcome 3.7 Analyze key components of local, healthy, sustainably-grown foods.
Competencies: 3.7.1-3.7.7
Food for Today Chapters 1-4
Assignments Due:
Vocab- Nutrient, Palate, Staple food, Biodiversity, Food additive, sustainable living
Food Web
Strand 3
Outcome 3.4 Promote food safety and sanitation using proper food handling and storage.
Gourmet Food Classes:
We will study principles of:
Food Safety and Sanitation (ServSafe)
Chemistry in Baking
Cake Decorating
US Regional Foods
Global Foods and World Hunger
Agriculture
Nutrition
Food & Nutrition Career Opportunities
Food Science
Restaurant Design
Leadership Skills
*All class assignments will be posted in Google Classroom.
Gourmet Foods:
Foods of the World Project
Restaurant Design Project
Seven Regions of the U.S. Food Project
Menu Design Project
Competencies: 3.4.1-3.4.6
Assignment Due:
Vocab-Cross Contamination, Contaminant, Food Borne Illness, FDA, Free Range, Energy Star, Service Contract, Warranty, GRAS
Chapter 19 Reteaching pg. 71-73
Chapter 19-20 Homework pg. 90-91
Unit 3: Recipe Reading, Terms, Measuring
Strand 3
Outcome 3.5. Food Preparation Prepare foods through different cooking methods to preserve nutrient values.
Competencies: 3.5.1-3.5.10
Chapters 21, 23, 24, 25
Assignments Due:
Vocab- Convection, Moist Heat Cooking, Dry-Heat Cooking, Bakeware, Cookware, Mince, Chop, Dice, Sauté', Steam, Bake, Fold-In, Whip, Beat, Mix, Grate
Chapter 21 Reteaching Activities pg. 84-85
Chapter 23&24 Reteaching Activities pg. 93-94
Kitchen Math Packet (measuring guide)
Kitchen Math Power Point (foodmeas2)
Unit 4: Function of Ingredients, Baking Basics
Strand 3
Outcome 3.5. Food Preparation Prepare foods through different cooking methods to preserve nutrient values.
Competencies: 3.5.1-3.5.10
Chapters 42, 43, 44, 45
Functions of Ingredients Power Point
Chapter 43 Reteaching Activities
Unit 5: Health & Wellness
Strand 3
Outcome 3.2 Manage weight throughout the lifecycle.
Competencies: 3.2.1-3.2.7
Chapters 10, 11, 12, 13
Vocab:Calorie, Metabolism, Basal metabolism
Lipids, Carbohydrates, Proteins
Cholesterol, Vitamins [water soluble/fat soluble], Minerals, Nutrient density
Nutrient facts panel, Daily value, FAD diet
Anorexia, Bulimia, Life Span
Chapter 11 Reteaching Activities- all
Life Span Nutrition Power Point
Unit 6: Nutrients
Strand 3
Outcome 3.1 Analyze nutritional information to guide food choices.
Competencies: 3.1.1-3.1.7
Chapters 5, 6, 7, 8, 9
Assignments Due:
Vocab: Calorie, Metabolism, Basal metabolism
Lipids, Carbohydrates, Proteins
Cholesterol, Vitamins [water soluble/fat soluble], Minerals, Nutrient density
Nutrient facts panel, Daily value
Unit 7: Food Preparation
Strand 3
Outcome 3.5. Food Preparation Prepare foods through different cooking methods to preserve nutrient values.
Competencies: 3.5.1-3.5.10
Chapters 28, 29, 30, 31, 32, 33, 34, 35, 36
Cooking Group Assigned Project
Unit 8: Meal Planning & Shopping for Food
Strand 4: Develop skills to achieve personal financial wellness and become an educated consumer. 4.5.1- 4.5.6
Strand 3
Outcome 3.6: Analyze dinning etiquette, settings, and service styles to enhance the food experience.
Competencies: 3.6.1-3.6.8
Chapters 16, 17, 18
Chapter 18 Enrichment Activity
Table Setting Activity
Iron Chef Project/Family Dinner
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