Download Family and Consumer Sciences

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