Food and Nutrition

Week of 12/14-12/18

1. Student Learning Target: I can explain the purpose of ingredients in baking. I can make cookies. I can find the cost of my favorite baking recipe.

2. Assignment: Complete recipe costing assignment and bake your favorite cookie recipe.

3. Graded Assessment: Costing Assignment and Baking Cookies Assignment.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35. See google classwork for the link.

Week of 5/10-5/14

1. Student Learning Target: I can describe methods for cooking and handling meat, poultry, and fish.

2. Assignment: Complete Meat, Poultry, and Fish Wkst. and make a recipe containing meat/legumes as the main ingredient.

3. Graded Assessment: Meat, Poultry, and Fish Wkst. and recipe containing meat/legumes as the main ingredient.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35. See google classwork for the link.

Week of 5/3-5/7

5. Student Learning Target: I can review the new myplate.gov website and the new dietary guidelines. I can make a recipe of my choosing using eggs or milk.

6. Assignment: Complete the myplate.gov assignment and the recipe assignment.

7. Graded Assessment: Myplate.gov assignment and free-choice recipe assignment.

8. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 4/26-4/30

5. Student Learning Target: I can describe methods for cooking and handling eggs, legumes and nuts.

6. Assignment: Complete Eggs, Legumes and Nuts Wkst. and make a recipe containing eggs as the main ingredient.

7. Graded Assessment: Eggs, Legumes, and Nuts Wkst. and recipe containing eggs as the main ingredient.

8. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend google meet every Wednesday at 12:35 pm. See google classwork for the link.

Week of 4/19-4/23

1. Student Learning Target: I can describe methods for cooking and handling milk products.

2. Assignment: Complete the Milk Wkst. and make a recipe containing milk.

3. Graded Assessment: Milk Wkst. and making a recipe containing milk.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend google meet every Wednesday at 12:35 pm. See google classwork for the link.

Week of 4/12-4/16

1. Student Learning Target: I can prepare a grain product using yeast.

2. Assignments: Complete cooking assignment 6.

3. Graded Assessment: Cooking assignment 6 will be graded.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 4/6-4/9

1. Student Learning Target: I can explain how leavening agents work. I can explain the differences between white bread and whole-grain bread. I can prepare a grain product using a leavening agent.

2. Assignments: Complete video reviews and recipe assignment.

3. Graded Assessment: Video Review and making a Grain Recipe

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for link

Week of 3/29-4/2

1. Student Learning Target: I can explain the nutritional benefits of grains, how to cook, serve and store grains. I can prepare a grain recipe using a leavening agent.

2. Assignments: Read Chapter 22:1 and answer chapter questions. Prepare a bread recipe using yeast.

3. Graded Assessment: Chapter 22:1 and Bread Recipe

4. Additonal information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend zoom meeting every Wednesday at 12:35. See google classwork for link.

Week of 3/22-3/26

1. Student Learning Target: I can research my plate plan and find my plate recommendations. I can prepare a recipe containing fruit.

2 Assignments: My Plate Plan and preparing fruit recipe.

3. Graded Assessment: My Plate Plan and Fruit Recipe

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 3/8-3/12

1. Student Learning Targets:

• I can research ideas on how to get my family to eat more vegetables.

• I can prepare a vegetable recipe that incorporates knife skills. (If I can't cook at my home, I will email my teacher for an alternative assignment.). The in-person class will be making microwaved carrots and vegetable quesadillas. The recipes are included in the assignment if you want to make one of them.

2. Research ways to get your family to eat more vegetables. Make a vegetable recipe that requires the use of knife skills.

3. 10 Ideas to get your Family to eat more vegetables and the cooking assignment will be graded.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 3/1-3/5

1. Student Learning Targets:

• I can explain why it is important to eat a variety of fruits and vegetables.

• I can explain ways to conserve nutrients when preparing fresh produce.

• I can explain ways to incorporate more fruits and vegetables into my daily eating plan.

• I can prepare a vegetable recipe that incorporates knife skills. (If I can't cook at my home, I will email my teacher for an alternative assignment.)

2. Read Chapter 22:2 pgs. 541-548. Complete Chapter 22:2 wkst. and watch assigned videos. Make a vegetable recipe that requires the use of knife skills.

• Chapter 22:2 wkst. and cooking assignment are graded.

• Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in stream and classwork. Please attend zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 2/22-2/26

Please use the week to get caught up on missing assignments.

Week of 2/15-2/19

1. I can explain how to shop for food and make selections based on quality, freshness, nutrition, brand comparison, and price.

2. Read Chapter 18:1 pgs. 438-449. Complete Chapter 18:1 wkst. Complete reading a grocery ad activity.

3. Chapter 18:1 wkst. and grocery ad activity are due on 2/19.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 2/8-2/12

• I can explain how to read a recipe, measure ingredients correctly, and alter recipes.

• Read Chapter 20:1 and 20:2 pgs. 486-505. Complete Chapter 20 wkst. and interview activity.

• Chapter 20 wkst. and interview activity are due on 2/12.

• Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 2/1-2/5

1. I can explain how to use kitchen equipment. I can explain kitchen safety practices while working in the kitchen.

2. Read Chapter 19 pgs. 462-483. Complete Chapter 19 wkst. Watch the assigned video and clean your kitchen sink.

3. Chapter 19 wkst. and cleaning sink assignment are graded and due 2/5.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35 pm. See google classwork for the link.

Week of 1/25-1/29

1. I can explain why food safety is important in each step of the food chain from the farm to the consumer.

2. Read Chapter 18:2 pgs. 450-457 and complete Chapter 18:2 wkst. Complete Food Safety from Farm to Table wkst. using assigned links.

3. Chapter 18:2 Worksheet and Food Safety Worksheet are graded.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork.

Week of 1/18-1/22

1. I can explain why mealtime etiquette is important and can practice my skills.

2. Read Chapter 24 pgs. 574-589. Complete Chapter 24 wkst.; watch the assigned Etiquette video. Set a place setting correctly and take a picture.

3. Chapter 24 wkst. and the picture of the table setting is graded and due 1/22.

4. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork.

Week of 1/11-1/15

9. Student Learning Target: I can clean a major kitchen appliance. I can clean and organize a kitchen cupboard. I can make a recipe of my choosing.

10. Assignment: Complete the cleaning assignment and the recipe assignment.

11. Graded Assessment: Cleaning assignment and free-choice recipe assignment.

12. Additional information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend the zoom meeting every Wednesday at 12:35. See google classwork for the link.

Week of 12/21-12/22

Please see google classroom for special assignment.

Week of 11/9-11/13

5. Student Learning Target: I can review information on grains. I can make a grain product using yeast.

6. Assignments: Complete Grain Review Wkst. and make a grain recipe that contains yeast.

7. Graded Assessment: Grain Review wkst. and making a Grain Recipe

8. Additonal information is made available on google classroom. Please note VIRTUAL LEARNERS in classwork. Please attend zoom meeting every Wednesday at 12:35. See google classwork for link.