Foods for Life Course Overview
In this class, we will start from scratch (both literally and figuratively) in learning the basics of the kitchen, including meal planning and nutrition. Cooking at least once a week, students learn the fundamentals of the kitchen, while making informed decisions about what they eat.
General Course Information
Welcome to Foods!
Foods for Life Syllabus & Lab Contract
Kitchen Materials List & Locations
Culinary Courses 2020-2021
Kitchen Safety and Sanitation
Presentations
Kitchen Safety
Kitchen Sanitation
Combining Safety & Sanitation
Communication & Review (blank bingo template for review)
Assignments/Activities
Kitchen Safety Worksheet
Serious About Sanitation
Food Equipment Scavenger Hunt (use with Kitchen Materials List & Locations)
Review
Food Safety Flashcards Quizlet
Kitchen Sanitation and Safety Terms: Be able to apply these terms/equipment to the concepts learned in class. You must earn 80% or higher on the exam to continue cooking in class.
Kitchen Fundamentals
Presentations
Components of a Complete Recipe
Lack of Measuring Lab (Crunchy Munchy Peanut Butter Bars)
Kitchen Measurements and Adjusting Recipes
Knife Skills Lab Day 1: Hash Browns
Knife Skills Lab Day 2: Salsa
Functions of Ingredients
Convenience Foods
Recipe Template Slides
** Recipe Template Example
Assignments/Activities
Recipe Analyzer
Food Preparation Terminology Practice (Quizlet/Recipe Search)
Common Abbreviations and Kitchen Measurements
Adjusting Recipes Worksheet
Recipe Planning Assignment (Recipe Template/Grocery Order)
Microwave Cooking
Construction of Baked Products
Functions of Ingredients Worksheet
Bisquick Search
Checklist of Assignments and Deadlines on Bisquick Planning Day
Recipes and/or Lab Guidelines
Crunchy Munchy Peanut Butter Goodness (Lack of Measuring Lab)
Butterscotch Gingerbread Cookies (Measuring Lab)
Hash Browns (Knife Skills Lab)
Salsa w/ Baked Tortilla Chips
Microwave Apple Crisp
Bisquick Cook-Off
Review
Kitchen Basics
Fruits, Vegetables, and Grains
Presentations
Choosing & Storing Fruits and Vegetables
CookSmarts Fruit and Vegetable Prep On-Line Guide
** Vegetable Cooking Methods Guide (PDF)
Additional Produce Terms, Tips and Tricks
Cooking Fruits & Vegetables
** Iron Chef America: Battle Spinach
Vegetarianism (guided notes for video/slides)
Parts of the Whole Grain
Preparing Grains (Pasta/Rice)
Assignments/Activities
Fanatic About Fruits and Vegetables
Cooking with Fruit: Techniques Comparison
Vegetarian Menu Planning
Challenges of Going Vegan
***Vegetarian Article
Choosing Grains Packet
*** Part of the Grain
*** Choosing Grains Textbook Reading ** Only available to PCSD students
Recipes and/or Lab Guidelines
Osmosis in Cooking: Applesauce w/Cinnamon vs Cinnamon Apples
Pasta Perfection- Al Dente Practice
Vegetarian Pasta Cook-Off
Review
Jeopardy Review Game
Protein (Meats, Poultry, Seafood, Eggs, Dairy)
Presentations
Dairy (Notetaker)
Meat & Poultry Selection & Storage
Preparing Poultry
Egg Cookery
Meat and Poultry Overview
Assignments/Activities
Eat Wisconsin Cheese (Wisconsin Milk Marketing Board website)
Dairy in the News (if not part of Dairy Notetaker)
Meat Selection and Storage Worksheet
** Textbook Reading ** Only available to PCSD students
Protein Cooking Techniques
Recipes and/or Lab Guidelines
Asian Beef Potstickers
Roux Demonstration- Wisconsin Macaroni & Cheese
Baked Chicken Nuggets (Lab plan version)
** Tips for Lab
Review
Protein Foods Review Topics
Nutrition
Presentations
Nutrients Needed by the Body (Notetaker)
Reading Food Labels
** Nutrition Facts Required as of 2018
Assignments/Activities
American Dietetic Association Article Summary
Pizza Analysis
** Labels
Effects of Fast Food on the Body Infographic (Healthline.com)
SugarStacks.com LINK
Fast Food Truths
** http://www.nutritionix.com/restaurants
** http://www.fastfoodnutrition.org/
Recipe
Homemade Pizza Recipe
Review
Nutrients (Types, functions for the body)
Reading Food Labels (Be prepared to read actual labels and use RDA)
Reducing Fat in Recipes (substitutions for egg whites or flax seed for whole eggs, etc)
Reflection on nutrition of fast food
Review Guide Questions
Dietary Choices & Influences
Presentations
Breakfast
MyPlate
** WebMD Portion Size Guide
Eating Disorders
Quick Breads- Reducing Fat in Baked Goods
Additional Resources on Eating Disorders:
Anonymous Eating Disorders Online Screening
Recognizing and Dealing with Eating Disorders Guide and Resources
Eating Disorders (www.bulimia.com)
Assignments/Activities
Food & Activity Journal
MyPlate & MyFitnessPal Project
Eating Disorders Scenario Worksheet
Thin Documentary Discussion Questions
Lab Guidelines
Breakfast Burrito- Part of Breakfast
Reduced Fat Muffins-See Quick Breads presentation
MyPlate Wrap
Review
MyPlate (Components of plate, slogans, basic concepts of program)
Eating Disorders (3 main types, signs/symptoms, resources for help)
Importance of Breakfast/Components
Becoming an Informed Consumer
Presentations
Smart Consumer Tips
** Meal Planning Infographic
Advertising
Assignments/Resource
Crazy About Coupons worksheet
Grillio: Cooking Meals on a Budget
Lab Guidelines
Super Ron's Specials Cook-Off
Other Recipes:
Butterscotch Gingerbread Cookies- Full Recipe
Chicken Fried Rice (Weight Watchers Version)
** Slides to accompany Chicken Fried Rice
Orange Ginger Rice
Baked Chicken Nuggets (Lab plan version)
Asian-Style Beef Potstickers
Pumpkin Pie Dip
Sugar Cookie Cut-Outs & Powdered Sugar Icing
Mini Meatball Soup
Health & Nutrition Links
https://www.supertracker.usda.gov
www.choosemyplate.gov (
FastFoodNutrition.org
MyFitnessPal
FindTheBest Nutrition Comparison
Sugar Stacks