CTE :: Family & Consumer Sciences Education - List Serve File Cabinet Food and Nutrition II

FACS ListServ File Cabinet

Food and Nutrition I | Food and Nutrition II

Food and Nutrition II
This course is designed for students who are interested in understanding the principles of nutrition and food preparation. Attention will be given to the selection and preparation of food and personal health.

GENERAL INFORMATION

	COURSE STATE STANDARDS
	-Foods and Nutrition II Standards - PDF -Foods and Nutrition II Standards Common Core Grid - PDF
	SCOPE AND SEQUENCE/COURSE DISCLOSURE
	-Foods II Scope and Sequence 1 - Word -Foods II Scope and Sequence 2 - Word

STANDARD 1
Students will review and apply the skills of kitchen management, safety and sanitation.

	STANDARD 1 LESSON IDEAS & RESOURCES
	Objective 1: Identify food safety and sanitation rules and guidelines to maintain a safe working environment. -First In and First Out (FIFO): Lesson Plan - Word -Food Borne Illness: Lesson Plan - Word -Food Borne Illness: Cross Contamination Background Information - Word -Food Borne Illness: Preventing Cross Contamination - PDF -Food Borne Illness: Proper Food Storage in the Refrigerator - Word -Personal Hygiene and Sanitation: Lesson Plan - Word -Personal Hygiene and Sanitation: Gloves and Hand Washing - Word -Personal Hygiene and Sanitation: Hygiene Quiz - Word -Personal Hygiene and Sanitation: Importance of Hair Coverings - Word -Personal Hygiene and Sanitation: Work Surface Sanitation - Word -Safety Rules: Lesson Plan - Word -Safety Rules: Basic First Aid for Cuts and Lacerations - Word -Safety Rules: Fire Prevention in the Kitchen - Word
	Objective 2: Identify and explain the appropriate safe use and care of kitchen equipment. -Kitchen Fire! What to Do - Word -Safety: Lesson Plan - Word
	Objective 3: Select appropriate equipment to use for specific product preparation and culinary applications. -Cookie Press Recommendations - Word -Equipment: Lesson Plan - Word -Equipment: Appliances That Streamline Food Prep - Word -Equipment: Blenders - Word -Equipment: Blender Tips and Recipes - Word -Equipment: Bread Maker - Word -Equipment: Bread Maker Tips and Recipes - Word -Equipment: Food Processor - Word -Equipment: Food Processor Recipes - Word -Equipment: Food Processor Use - Word -Equipment: Slow Cooker Tips - Word -Equipment: Snack n' Sandwich Maker - Word -Equipment: Thermometer Calibration - Word
	Objective 4: Identify and demonstrate different knife cuts - julienne, brunoise, small dice, medium dice, chiffonade, diagonal. -Knife Skills: Knife Cuts - Word -Knife Skills: Knife Safety Presentation - PowerPoint -Knife Skills: Knife Skills Overview - PDF -Knife Skills: Knife Skills Recipes - PDF -Knife Skills: Paring Knife Use - Word -Knife Skills: ProStart Competition Knife Cuts - Word
	Objective 5: Review and apply appropriate abbreviations, techniques, equivalents, calculate recipe-size adjustments, and proper measuring techniques with correct equipment. -Equivalents - PowerPoint -Equivalents and Abbreviations Bingo - Word -Grocery List - Word -Incorporating Fractions - Word -Kitchen Basics: Lesson Plan - Word -Kitchen Basics: Cooking Measurement Chart - Word -Kitchen Basics: Kitchen Basics Review - PDF -Kitchen Basics: Kitchen Basics Unit Test - PDF -Kitchen Basics: Kitchen Management Handbook - PDF -Kitchen Basics: Recipe Adjustment Activities - Word -Kitchen Math Ideas - Word -Measuring Results - Word -Recipes from Internet Cookbook - Word -What's Cooking - Word
	STANDARD 1 TESTS OR QUIZZES

	STANDARD 1 WEB RESOURCES
	-Real World Math and Science Movie: In a Chef’s Kitchen - Word -The Great Food Fight - Word

STANDARD 2
Students will demonstrate food preparation techniques and nutrition of salads.

	STANDARD 2 LESSON IDEAS & RESOURCES
	Objective 1: Identify and perform salad preparation skills. -Salads - PowerPoint -Salads and Soups - PowerPoint
	Objective 2: Identify structure and arrangement and service of a salad. -Italian Pasta Salad - Word -Salads - PowerPoint
	Objective 3: Demonstrate knife skills and cutting techniques in salad making techniques.
	Objective 4: Identify the nutrients found in salads and application to MyPyramid.
	Objective 5: Identify classification of salads - appetizer, accompaniment, main dish, dessert.
	STANDARD 2 TESTS OR QUIZZES
	-Salads, Soups and Casserole Test - Word -Salads Test - Word
	STANDARD 2 WEB RESOURCES

STANDARD 3
Students will demonstrate food preparation and nutrition of soups and sauces.

	STANDARD 3 LESSON IDEAS & RESOURCES
	Objective 1: List the nine recommended guidelines from 2005 Dietary Guidelines and the key recommendations for each. -Food Guide Pyramid - PowerPoint -Salads and Soups - PowerPoint -Soups - PowerPoint -Soups: Lesson Plan - PDF -Soups: Soups Guided Notes - Word -Soups: Soups Guides Notes Key - Word -Soups: Soups Lab Ideas - Word -Soups: Soups Presentation 1 - PowerPoint -Soups: Soups Presentation 2 - PowerPoint -Taco Soup - Word
	Objective 2: Identify and prepare a cream based soup.
	Objective 3: Identify and prepare a stock based soup.
	Objective 4: Identify how soups may be served as different parts of a meal incorporating MyPyramid (appetizer, side, main course and dessert).
	Objective 5: Identify and apply proper storage of soups.
	Objective 6: Demonstrate knife skills and cutting techniques in soup making techniques.
	Objective 7: Identify the five Mother sauces used in standard home and restaurant cooking. -Sauces: Lesson Plan - PDF -Sauces: 5 Mother Sauces - PDF -Sauces: 5 Mother Sauces Chart - Word -Sauces: Sauces Presentation - PowerPoint
	STANDARD 3 TESTS OR QUIZZES
	-Salads, Soups and Casserole Test - Word -Soups: Soups Quiz - Word -Soups Test - Word
	STANDARD 3 WEB RESOURCES

STANDARD 4
Students will demonstrate food preparation and nutrition of casseroles.

	STANDARD 4 LESSON IDEAS & RESOURCES
	Objective 1: Identify, prepare and evaluate casseroles utilizing MyPyramid. -Casseroles 1 - PowerPoint -Casseroles 2 - PowerPoint -Casseroles: Casseroles Guided Notes - Word -Casseroles: Casseroles Guided Notes Key - Word -Casseroles: Casseroles Presentation - PowerPoint -Onion Casserole - Word -Pasta: Lesson Plan - PDF -Pasta: Fresh Pasta Presentation - PowerPoint
	Objective 2: Define casseroles and the qualities/nutrients of casseroles: easy, time saver, complete meal in a dish, economical, large variety can be made ahead and stored in refrigerator/freezer, require little supervision during baking, served in same dish baked in, and leftovers easy to use.
	Objective 3: Identify protein and its function as the main ingredient: meat, fish, egg, dried beans, cheese.
	Objective 4: Identify carbohydrate/starch and its function as extender.
	Objective 5: Identify vegetables and function as it adds contrast in color and texture.
	Objective 6: Identify the binder as the sauce, which hold ingredients together.
	Objective 7: Identify casserole toppings used for color, variety in texture, protects protein ingredients.
	Objective 8: Demonstrate knife skills and cutting techniques in casseroles making techniques mother sauce.
	STANDARD 4 TESTS OR QUIZZES
	-Casserole Test - Word -Salads, Soups and Casserole Test - Word
	STANDARD 4 WEB RESOURCES

STANDARD 5
Students will explore health concerns incorporating MyPyramid and dietary guidelines throughout the life cycle.

	STANDARD 5 LESSON IDEAS & RESOURCES
	Objective 1: Identify the changing nutritional needs across the life cycle. -3-A-Day for Stronger Bones - PDF -Article Comparing Diet Books - Word -Dietary Guidelines - PowerPoint -Dietary Guidelines PowerPoint Information - Word -Food Guide Pyramid - PowerPoint -Food Pyramid Basics - PowerPoint -My Pyramid and Nutrients - PowerPoint -Nutrition Update on Calcium and More - Word -Life Cycle: Lesson Plan - Word -Life Cycle: Childhood Nutrition Lecture Guide - Word -Life Cycle: Childhood Nutrition Presentation - PowerPoint -Life Cycle: Childhood Nutrition Lab, Muddie Buddies - PowerPoint -Life Cycle: Adolescence Nutrition Lecture Guide - Word -Life Cycle: Adolescence Nutrition Presentation - PowerPoint -Life Cycle: Adolescence Nutrition Lab, Fajitas - PowerPoint -Life Cycle: Adults and the Elderly Lecture Guide - Word -Life Cycle: Adults and the Elderly Presentation - PowerPoint -Life Cycle: Adults Nutrition Lab, Shepherds Pie - PowerPoint -Life Cycle: Elderly Nutrition Lab, German Pancakes - PowerPoint
	Objective 2: Classify common food and nutrition related health concerns. -Health Concerns - PowerPoint -Health Concerns Outline - Word -Health Concerns Outline Key - Word -Health Concerns: Lesson Plan - Word -Health Concerns: Project - Word -Know Someone Who is Gluten Intolerant - Word -Nutrition Update on Calcium and More - Word -Super Size Me Worksheet - Word
	STANDARD 5 TESTS OR QUIZZES

	STANDARD 5 WEB RESOURCES
	-Eating Disorders Videos - PDF -Food for One Week (In Pictures) - Word -Food Pyramid Videos - PDF -Foods for Health Chart - Word -Nutrition Connection Items - PDF -Origins of Food We Eat Today - Word -Slightly Twisted Funnies in Agriculture - Word

STANDARD 6
Students will apply skills for consumerism and budgeting as it applies to meal planning, meal management, and meal service.

	STANDARD 6 LESSON IDEAS & RESOURCES
	Objective 1: Identify quality meal planning elements. -Power of Three Planner - PDF -Weekly Family Food Pictures - PDF
	Objective 2: Follow dietary guidelines, MyPyramid and nutritional balance.
	Objective 3: Identify the functions of water in the body. -Etiquette Video Ideas - Word
	Objective 4: Incorporate food costs as part of meal planning element.
	Objective 5: Create a work plan (see FCCLA culinary arts star event).
	Objective 6: Plan, prepare and evaluate aesthetically pleasing meals.
	Objective 7: Students will identify and practice skills associated with meal service. -Consumerism & Budgeting: Planning a Dinner Party - Word
	Objective 8: Identify and demonstrate practice table setting techniques. -Consumerism & Budgeting: Table Setting Contest - Word
	Objective 9: Identify how table setting influences the appearance of the food, sets the tone/feeling of the meal, and makes people feel important. -Consumerism & Budgeting: Family & Food Management Guide - Link
	Objective 10: Identify and demonstrate correct etiquette while dining. -Consumerism & Budgeting: Family & Food Management Guide - Link -Consumerism & Budgeting: Write a Silly Song - Word
	Objective 11: Students will practice consumerism and budgeting skills related to food. -Consumerism & Budgeting: Advertising Brochure - Word
	Objective 12: Read and interpret food labels as it applies to nutritional value. -Food Labels Resource - Word -Organic Labels - Word
	STANDARD 6 TESTS OR QUIZZES

	STANDARD 6 WEB RESOURCES
	-Food and Meal Website - Word

STANDARD 7
Demonstrate food preparation techniques and nutrition of yeast breads and pastries.

	STANDARD 7 LESSON IDEAS & RESOURCES
	Objective 1: Identify and prepare yeast breads. -Mixing Methods for Yeast Breads - PowerPoint -Yeast Breads - PowerPoint -Yeast Bread Study Sheet - Word -Yeast Bread Study Sheet Key - Word -Yeast Breads: Yeast Breads Guided Notes - Word -Yeast Breads: Yeast Breads Guided Notes Key - Word -Yeast Breads: Yeast Breads Information Sheet - Word -Yeast Breads: Yeasts Breads Presentation - PowerPoint -Yeast Breads: Yeast Breads Recipe - Word
	Objective 2: Identify the classes of breads: rolls, loaves, deep-fat fried. -Pastries and Pies - PowerPoint -Pies - PowerPoint -Pies and Pastry - PowerPoint -Pies and Pastry Dough - PowerPoint -Pie Study Sheet - Word -Pie Study Sheet Key - Word
	Objective 3: Identify ingredients in yeast breads and their functions. -Flour vs. Dredge - Word -Refrigerator Bread Dough - Word
	Objective 4: Identify the food science principles of yeast breads.
	Objective 5: Identify and prepare pies/tarts (pie shell, single, double). -Pastries and Pies - PowerPoint -Pastries: Pastry Guided Notes - Word -Pastries: Pastry Guided Notes Key - Word -Pastries: Pastry Information Sheet - Word -Pastries: Pastries & Pie Crusts Presentation - PowerPoint -Pastries: Pastry Recipes - Word -Pies - PowerPoint -Pies and Pastry - PowerPoint -Pies and Pastry Dough - PowerPoint -Pie Study Sheet - Word -Pie Study Sheet Key - Word
	Objective 6: Identify main ingredients and their functions.
	Objective 7: Storage and handling of pastries.
	Objective 8: Identify the nutrients found in breads and application to MyPyramid.
	STANDARD 7 TESTS OR QUIZZES

	STANDARD 7 WEB RESOURCES
	-Gluten Resources - Word

STANDARD 8
Demonstrate food preparation techniques and nutrition of meats and poultry.

	STANDARD 8 LESSON IDEAS & RESOURCES
	Objective 1: Identify and prepare meats and/or poultry product(s). -Meat: Lesson Plan - Word -Meat: Cooking by Cut - PDF -Meat: Cooking Methods of Meat - PDF -Meat: Grading Meat Worksheet - PDF -Meat and Poultry Study Sheet - Word -Meat, Poultry, and Fish Resource - Word -Meat, Poultry, and Seafood - PowerPoint -Meat, Poultry, and Seafood Worksheet - Word -Meats - PowerPoint -Protein Recipes - Word
	Objective 2: Identify lean vs. fatty cuts of meats and poultry.
	Objective 3: Discuss inspection and grading of meat and poultry.
	Objective 4: Discuss how bone affects serving size.
	Objective 5: Identifying and apply proper cooking temperatures to meats.
	Objective 6: Match appropriate cooking methods dry vs. moist.
	Objective 7: Identify the nutrients found in meats and application to MyPyramid.
	STANDARD 8 TESTS OR QUIZZES
	-Meat: PreTest - PDF
	STANDARD 8 WEB RESOURCES
	-Meat and Poultry PowerPoint Assignments Websites - PDF

STANDARD 9
Define and utilize culinary vocabulary.

	STANDARD 9 LESSON IDEAS & RESOURCES
	-Vocabulary: Culinary Vocabulary List - Word
	STANDARD 9 TESTS OR QUIZZES

	STANDARD 9 WEB RESOURCES

ADDITIONAL GENERAL INFORMATION

	ENTIRE COURSE TESTS OR QUIZZES
	-Food and Nutrition II Review - Word -Food and Nutrition II Review Key - Word -Foods II Review - Word -State Test Review Advanced Foods - Word -State Test Review II - Word -State Test Review II Key - Word
	ENTIRE COURSE WEB/COURSE RESOURCES
	-Amazing Food Storage Website - Word -Apron Resources - Word -Assigned Classroom Tasks - Word -Award Winning Health and Nutrition Products - Word -Breakfast Unit Activity - Word -Canning on a Flat-Top Stove - Word -Cleaning Lab Sheet: End Year - Word -Cleaning Lab Sheet: Mid Year - Word -Cleaning Lab Sheet: Quarter - Word -Cleaning List - Word -Color Coding Kitchens - Word -Concern and Responses - Word -Cookie Press Recommendations - Word -Cooking Lab Sheet - Word -Cooking Website - Word -Dress Code for Foods - Word -Ethnic Foods - Word -First Day Activity - Word -Food Websites - Word -Foods Questions - Word -Full Class Clean Up Chart 1 - Word -Full Class Clean Up Chart 2 - Word -Individual Lab Sheet - Word -Iron Chef Award - Word -Iron Chef Findings - Word -Iron Chef Ideas - Word -Iron Chef Judges Grading Sheet - Word -Iron Chef Rocky - Word -Iron Chef Rubric - Word -Iron Chef Sheet - Word -Kids Invent and Name Their Own Sandwich - Word -Lab Clean Ideas - Word -Lab Clean-Up Ideas - PDF -Lab Make-Up Sheets - Word -Lab Recipe Ideas - Word -Lab Sheet for Six - Word -Lab Sheet for Six, Revised - Word -Learning Seed Videos Feedback - Word -Making Suckers - PDF -Meat and Poultry PowerPoint Assignments Website - PDF -MythBusters Video - Word -Organizing Kitchen Ideas - Word -Prevent Our Apron Strings from Tangling - Word -Ratatouille 1 Worksheet - Word -Ratatouille 2 Worksheet - Word -Ratatouille 3 Worksheet - Word -Sleep and Caffeine Articles - Word -Stove Top Cleaning - PDF -Student Critique on Lab Ideas - Word -Washer and Dryer Recommendations - Word -What the World Eats - PowerPoint -When Other Teachers Want to Use the Foods Room - Word
	DAIRY COUNCIL RESOURCES
	-Beta-carotene Helps to Protect Against Sunburn - Word -Butter - PDF -Butter vs. Margarine - Word -Dairy Council Digest: May/June 2006 - PDF -Dairy Council Digest: November/December 2007 - PDF -Dairy Dietary Guidelines - PowerPoint -Dairy Diet Trends - PowerPoint -Dairy Disease and Deficiency - PowerPoint -Dairy Labs - PowerPoint -Dairy Myths - PDF -Dairy Overview - PowerPoint -Fats - PowerPoint -Food Myths Jeopardy - PowerPoint -Food Myths Resources - Word -Nutrition and Food Science Workshop Independent Study Credit - Word -Nutrition Fact vs. Fiction - PDF -Nutrition Quiz - PDF -Nutrition: Current Controversies and Confusion - PowerPoint -Pregnancy - PDF -UDC March/April 2003 News Alert - Word -UDC June 2003 News Alert - Word -UDC July/August 2003 News Alert - Word -UDC September/October 2003 News Alert - Word -Vegetarian Eating - PDF -Yeast Bread Recipe - Word
	HOLIDAY IDEAS
	-Christmas Lab Ideas - Word -Halloween Lab - Word -Mrs. Claus' Cookbook - Word -St. Patrick's Day - Word
	CLASS RECIPES
	-Utah FACS Teachers Recipe Lab Book (Full Version) - PDF Section 1 Chapter 1: Appetizers, Beverages, Dips - PDF Chapter 2: Bread-Quick - PDF Chapter 3: Bread-Yeast - PDF Chapter 4: Fruits and Vegetables - PDF Chapter 5: Main Dish, Meat, Poultry and Eggs - PDF Chapter 6: Pasta and Rice - PDF Chapter 7: Salads - PDF Chapter 8: Soups and Sauces - PDF Chapter/Alphabetical Index - PDF Section 2 Chapter 1: Cakes and Frostings - PDF Chapter 2: Candies - PDF Chapter 3: Cookies - PDF Chapter 4: Desserts - PDF Chapter 5: Pastries, Pies, Puddings - PDF Chapter/Alphabetical Index - PDF -2-Day Recipes - Word -Alfredo - Word -Biscuit Experiment - Word -Bowman Wheat Recipes - Word -Bread Bowls and Soup - Word -Broccoli Cheese Soup - Word -Brownies - Word -Brown Sugar Pie - Word -Caramel Sauce - Word -Casseroles - Word -Chess Pie, Chocolate - Word -Chess Pie, Coconut - Word -Chess Pie, Lemon - Word -Chowder Soups - Word -Clam Chowder - Word -Cookie Recipe Links - Word -Cookies in a Jar - Word -Crunchy Munchy Chocolate Peanut Goop with Evaluation - Word -Dinner Rolls - PDF -Egg Custard Pie - Word -Favorite Foods Website - Word -Fondue - Word -Fun and Healthy Foods For Labs - Word -Ice Cream - Word -Indian Pudding - Word -Laundry Soap - Word -Macaroni and Cheese - Word -Potato Chowder - Word -Pumpkin Bread - Word -Pumpkin Chocolate Chip Cookies - Word -Pumpkin Chocolate Chip Muffins - Word -Pumpkin Orange Poppy Seed Cake - Word -Quick Cakes 1 - Word -Quick Cakes 2 - Word -Rice and Pasta - Word -Rolo Turtles - Word -Sand Art Brownies - Word -Shepard's Pie - Word -Whole Wheat Banana Muffins - Word -Whole Wheat Recipes - Word

Updated November 21, 2011

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FOR MORE INFORMATION:
pearl [dot] hart [at] schools [dot] utah [dot] gov (Pearl Hart) , Specialist
Family & Consumer Sciences Education
Phone: 801>538-7890
Fax: 801>538-7868

tracy [dot] silcott [at] schools [dot] utah [dot] gov (Tracy Silcott) , Support Staff
Family & Consumer Sciences Education
Phone: 801>538-7863