Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Family and Consumer Sciences Foods and Nutrition 2 Snapshot Mrs. Raterman Day Date Daily Learning Target I can summarize topics studied in Foods and Nutrition 2. 1 M AgendaCongruent Task BR Intro to Foods 2 Expectations Index Card/ Consumption Form Formative Assessment BR: What topics are you hoping to study in Foods and Nutrition 2? Foods 2 Pretest I can recall key terms and concepts discussed in foods 1. 2 BR Intro to Otis Spunkmeyer Cookie Business KOSSA Tracking Foods 1 Review BR: Did you know cookies are sold in the concession stand everyday after 4th block and after school? Have you ever purchased the cookies, if so how often? What do you think would improve cookie sales? I can name the 6 major nutrients, as well as, discuss characteristics of carbohydrates and proteins. . BR Foods 1 Review Quiz Unit 1 Pretest 2.1 & 2.2 Notes BR: Do you think it is necessary to control the consumption of proteins and fat? Explain why or why not? I can describe three functions of fat, vitamins, minerals and water in my body. BR BR: List three benefits of good nutrition. 2.3 & 2.4 Notes Nutrient Comic Strip BR Articles: Focus on Vitamins and Minerals & Focus on Fats Begin Nutrient Chart BR: List the 6 major nutrients. T 3 W 4 T 5 6 7 I can discuss the sources and uses of F fat, vitamins and minerals in body. M I can explain the dietary guidelines and separate nutrition facts from nutrition fiction. BR BR: Give two examples of each of the following Ch. 3 Notes fats: unsaturated, poly-unsaturated and monoDietary Guidelines Scavenger Hunt –Lab A unsaturated. T I can outline the process of digestion; BR explain how nutrients are absorbed, Ch. 2.5 Notes transported and stored; and tell how Digestion Enrichment the body uses food to produce Digestion Disease Project Information BR: Why is it essential to maintain a good diet and feed your body? energy. Thanksgiving Break 11/21-11/23 8 I can describe the causes, effects, BR M types, conditions and diets related to Unit 1 Test Review digestive diseases. Digestive Disease Research Project BR: How long does it take your digestive system to break down each nutrient? Assigned 9 I can describe the causes, effects, BR T types, conditions and diets related to Unit 1 Test digestive diseases. Digestive Disease Research Work Day 10 I can describe the causes, effects, BR W types, conditions and diets related to Digestive Disease Research Work Day digestive diseases. BR: List two facts you have discovered about your disease that you did not already know. 11 I can describe the causes, effects, BR H types, conditions and diets related to Digestive Disease Research Work Day digestive diseases. BR: List two ways to prevent your digestive disease. 12 F 13 I can discuss the scientific properties and identify appropriate cooking techniques of yeast breads. BR Kitchen Safety Review Video Yeast Bread Notes I can describe the causes, effects, BR M types, conditions and diets related to Complete Yeast Bread Notes digestive diseases. Digestive Disease Research Presentations BR: Name 4 suggestions for improving the health value of a recipe. BR: List three important skills to have when giving a presentation. Exit Slip: After studying your digestive disease and listening to the research of others, why do you think American’s have more digestive issues than any modern world? Explain. 15 I can describe the causes, effects, BR T types, conditions and diets related to Digestive Disease Research Presentations digestive diseases. Yeast Bread Quiz BR: List the six ingredients of a yeast dough and name the function of each. 16 I can define: fermentation, oven W spring, quick mix method, kneading, punching down, proofing, and shaping. BR Pizza Dough Demo Lab Plan Define the following: fermentation, oven spring, quick mix method, kneading, punching down, proofing, and shaping. 17 I can make homemade pizza dough H and discuss the scientific reactions that will take place through each stage of the cooking process. I can make homemade pizza dough F and discuss the scientific reactions that will take place through each stage of the cooking process. BR Pizza Day 1 BR: Discuss the scientific reactions that will occur during the pizza making process. BR Pizza Day 2 BR: Did your yeast activate? How could you tell and how will it affect your pizza’s outcome? BR Pie Notes Pie Enrichment BR: How did the pizza crust differ from that of a muffin, biscuit or banana bread? Why is there a difference? BR Pie Quiz Pie Lab Plan BR: List the two types of pies and give an example of each. BR Pie Demo BR: List three decoration styles for pies. BR Pie Day 1 BR: What should you do to ensure you will not develop bubbles in your pie? 18 19 M 20 T 21 W 22 H I can give guidelines for preparing pies, discuss different types of pies, and identify different decoration methods when making pies. I can give guidelines preparing pies, discuss different types of pies identify different decoration methods when making pies. I can give guidelines preparing pies, discuss different types of pies identify different decoration methods when making pies. I can demonstrate making an apple pie and display a decoration method for my pie. 23 F 24 M 25 T 26 W I can demonstrate making an apple pie and display a decoration method for my pie. I can describe in detail the questions needed to be asked for planning an event and create a party outline meeting client’s needs and wants. I can create an appetizer or candy/dessert to be served at a Christmas or New Years party. I can create an appetizer or candy/dessert to be served at a Christmas or New Years party. BR Pie Day 2 Enrichment BR Party Planning Discussion Christmas Candy Lab Plan BR: Discuss the difference between a savory pie and a sweet pie. BR Christmas Party Dish BR: What is proper etiquette for sending an invitation? BR Christmas Party Dish BR: How will you apply your party planning BR: When planning a party or event what are common questions a host must ask themselves? Christmas Break 12/19-1/2 28 29 30 I can give guidelines for preparing H cakes, discuss different types of cake and identify different decoration methods when making cakes. I can give guidelines for preparing F cakes, discuss different types of cake and identify different decoration methods when making cakes. I can give create a cakes and M illustrate different decoration methods with it. BR Cake Notes Scratch Cake Research BR: Tell me about something you made over Christmas break. If you contributed nothing, tell me about something you really enjoyed eating. BR Cake Quiz Cake Lab Plan BR: Categorize the type of cake you are making. What properties can you use to determine its category? BR Cake Lab Day 1 BR: How should a pan be prepared for a cake? 31 I can give create a cakes and T illustrate different decoration methods with it. I can plan and prepare hearty oneW dish meals using a variety of ingredients; explain how to prepare low fat one dish meals; and discuss several methods used to prepare one-dish meals. BR Cake Lab Day 2 Unit 2 Review BR Unit 2 Test Part 1 Ch 20 Notes BR: What is the difference between shorten and un-shortened cakes? I can plan and prepare hearty oneH dish meals using a variety of ingredients; explain how to prepare low fat one dish meals; and discuss several methods used to prepare one-dish meals I can create a one dish meal under F $7.00 to feed a family of 4. BR Casserole Lab Plan CH. 20 Enrichment BR: Describe the different cooking techniques needed for frozen vegetables compared to fresh produce when making a one dish meal. BR Complete CH 20 Enrichment BR: Suggest ways to prepare a low fat one dish meal 35 I can describe how to select, wash, M store, and several kinds of salad greens. BR Casserole Lab Day 1 Complete CH 20 Enrichment Salad Notes BR: Are you a salad or a soup person? Why 36 I can plan a salad using a variety of methods and ingredients; as T well as, Identify ways to serve salads. BR Casserole Lab Day 2 Salad Notes BR: When making a stir fry how should vegetables and meat be prepped? 37 I can analyze different fats used W on a salad and determine which is healthier for my consumption. Salad Notes Fats gets a Facelift Article BR: Discuss how a one dish meal could benefit a family compared to making three or four dishes or going to a fast food restaurant. 32 33 34 BR: Name as many 1 dish meals as you can. Why are 1 dish meals popular? What disadvantages do they present? 38 I can plan for my salad lab, H identifying the factors that will make my lab successful. 39 F 40 T 41 W 42 H 43 44 I can assemble a salad using a variety of methods and ingredients and discussion the serving method of the salad I prepared. I can discuss the differences between a stock and a broth, as well as, analyze how to make a soup healthier. I can create a soup using a variety of methods and ingredients and discuss the health vale of the soup I prepared. I can evaluate the harmful effects of sodium on my body. I can evaluate the homemade M soup compared to the processed soup based on taste, nutrition value and visual appeal. I can explain the benefits of meal T planning including how to create and make a food budget; describe ways to make a meal appealing; and develop a meal plan for a family for a week. BR Salad Lab Plan Soup Notes BR: What are recommended fats to use on a vegetable salad? Explain why they are recommended and give examples of each fat. Salad Lab BR: Describe how to select, store, wash and serve several types of salad greens. BR Soup Notes Soup Lab Plan BR: What is the difference between a stock and a broth? Discuss how one would make a brown stock? BR Soup Day 1 BR: Identify the thickening agent in your soup. BR Soup and Salad Quiz Sodium Articles BR Soup Day 2 Soup Comparisons Worksheet BR: None BR Unit 3 Pretest Meal Planning Notes Stocking a Healthy Kitchen BR: How does your family prepare meals? Are they pre-planned or are they spur of the moment? How is food managed in your family? BR: List three harmful effects of sodium on your body and discuss three strategies to prevent this from happening. 45 W 46 H 47 T 49 W 50 H 51 F 52 M 53 T I can explain how to plan shopping experiences to be effective and easy; as well as, analyze how to shop smart to get quality healthful foods and save money. I can create a meal plan and budget for a scenario family for one week. I can create a meal and shopping list for a family of at least four for under $10.00. I can research a career related to the food and culinary industry focusing on education needed, projected salary, job outlook and working conditions. I can research a career related to the food and culinary industry focusing on education needed, projected salary, job outlook and working conditions. I can review the main content discussed in foods and nutrition 2 in preparation for my final exam. BR Food Shopping Notes Budgeting Activity BR: Based on your response yesterday, what changes could you make to improve your family’s food management system? BR Budget Meal Lab Plan Complete Budgeting Activity BR Budget Meal Lab BR: What are three aspects to consider when meal planning? BR Career Bio BR: List at least three careers related to the food industry that does not include working in a restaurant. BR Career Bio Presentations BR: Tell me something you learned about your career that you did not already know. BR Finals Review BR: None BR Cake Decorating Info Cake Decorating instructional Videos BR Creative Brainstorming for Cake Design Demo Strategies BR: List three of your favorite budget friendly meals. 54 H BR Make Practice Icing Practice Strategies BR Practice Strategies F BR Finals Review W 55 56 58 M No School Presidents Day 59 T 60 W 61 H 62 F 63 BR Bake Cakes Final Review BR Decorate Cakes BR 3rd Block Final Exam Complete Cakes Deliver BR 4th Block Final Exam 64 65