Family and Consumer Sciences
Family and Consumer Sciences
Foods and Nutrition 2 Snapshot
Mrs. Raterman
|Day |Daily Learning Target |Agenda- |Formative Assessment |
| | |Congruent Task | |
| |I can summarize the content studied and expectations required for |BR |BR: What topics are you hoping to cover in foods 2? |
|1 |Foods and Nutrition 2. |Intro to Foods 1A | |
| | |Syllabus and Expectations | |
| | |Index Card | |
| | |Get to Know You Activity | |
| |I can watch and take notes over the qualifications for the |BR |BR: Why is it important for restaurants to keep their employees |
|2 |Anderson County Food Handlers Permit exam. |Food Handlers Permit Training –Computer Lab D |accountable for sanitation? |
| |I can pass the AC food handlers permit exam by using the notes and|BR |BR: After watching the training yesterday, what was one of the most |
|3 |video information presented to me the day before. |Food Handlers Permit Test—Computer Lab A |interesting sanitation practices that you saw? |
| |I can recall key terms and concepts discussed in foods 1. |BR |BR: List the three most important concepts you learned in foods one |
|4 | |Foods 1 Review |that will help you transfer into foods two. |
| | |Proper Measuring | |
| | |Equivalents | |
| | |Equipment | |
| | |Cooking Times | |
| | |Safety and Sanitation | |
| | |Intro- BearCATering | |
| |I can recall information studied in foods 1 and apply those skills|No Bell Ringer—Sub |BR: None |
|5 |to content in Foods 2. |Foods 1 Review Quiz | |
| | |Kitchen Safety Video with Questions | |
| |I can discuss the opportunities present for me at ACHS for life |BR |BR: Set one goal for your immediate future after high school. Make |
|6 |after high school. |College and Career Readiness Kick-off 2nd block |sure your goal is SMART ( Specific, Measurable, Attainable, |
| | | |Realistic, and Time Specific) |
| |I can demonstrate how to make a pie crust and give recommendations|BR |BR: After attending the CCR kickoff what steps can you take at ACHS |
|7 |for fixing any issues that may occur during the process. |Pie Demo |to accomplish your goal you created yesterday? |
| | |Review Recipes for Thanksgiving pies | |
| |I can formulate a timetable for the pie catering event in order to|BR |BR: How would you explain how to make a pie crust to someone that has|
|8 |ensure the event runs smoothly and the pies are completed on time.|Foods Lab Rules |had not had good luck with them in the past. |
| | |Form Foods Lab Groups | |
| | |How to make and create a Timetable for Pie Catering | |
| |I can explain the process for obtaining a career and the |BR |BR: In your opinion, what make a job candidate stand out from other |
|9 |documentation needed to obtain it. |Employability Notes-Career Readiness |candidates? |
| | |Employability Portfolio | |
| |I can create and design a resume, cover letter, reference sheet, |BR—Sub |BR- None |
|10 |interview questions and thank you letter in order to complete my |Begin Creating Employability Portfolio | |
| |career portfolio. | | |
| |I can follow the timetable I created for the pie catering event in|BR |BR- None |
|11 |order to ensure the event runs smoothly and the pies are completed|Thanksgiving Pie Day 1 | |
| |on time. | | |
| |I can follow the timetable I created for the pie catering event in|BR |BR-None |
|12 |order to ensure the event runs smoothly and the pies are completed|Thanksgiving Pie Day 2 | |
| |on time; as well as, self edit my career portfolio. |Self Edit Employability Portfolio | |
| |I can create and design a resume, cover letter, reference sheet, | |BR: What do you want to be when you grow up? What are you doing now |
|13 |interview questions and thank you letter in order to complete my |BR |to increase your chances of achieving your goal? |
| |career portfolio. |Peer Edit Employability Portfolio | |
| | |Lab to Type Portfolio | |
| |I can create and design a resume, cover letter, reference sheet, |BR |BR: Make a list of your best skills and attributes. Include at least |
|14 |interview questions and thank you letter in order to complete my |First 35 Complete Typing—Turn in |five. |
| |career portfolio. |Second 35-Review Recipe for Casserole Thursday and | |
| | |Make Timetable | |
| |I can prepare a casserole orders while running an organized a food|BR |BR: None |
|15 |service business and following all sanitary regulations. |Casserole Thursday Prep Work | |
| |I can prepare a casserole orders while running an organized a food|BR |BR: None |
|16 |service business and following all sanitary regulations. |Complete and Package Casserole | |
| |I can create and design a resume, cover letter, reference sheet, |BR |BR: What could we improve on when we are completing catering events? |
|17 |interview questions and thank you letter in order to complete my |Complete Resume and Reference Drafts | |
| |career portfolio. | | |
| |I can give recommendations for preparing cakes, discuss different |BR |BR: When handing in an application for a job, what should your attire|
|18 |types of cake and identify different decoration methods when |Cake Notes |be? |
| |making cakes. |Casserole Time Table | |
| |I can prepare a casserole orders while running an organized a food|BR |BR: Set three goals for yourself today that you will focus on to |
|19 |service business and following all sanitary regulations. |Casserole Thursday |ensure product satisfaction. |
| |I can give recommendations for preparing cakes, discuss different |BR |BR: What makes you want to buy a product? |
|20 |types of cake and identify different decoration methods when |Find Recipe for Cake | |
| |making cakes. |Lab Plan Cakes | |
| | |Friday to do: | |
| | |Clean up from Thursday | |
| | |Make topping for two butterscotch pies | |
| | |Complete notes and decide on cake recipe | |
| | | | |
| |I can give recommendations for preparing cakes, discuss different |BR |BR: How should a pan be prepared for a cake? |
|21 |types of cake and identify different decoration methods when |Cake Lab Day 1 | |
| |making cakes. |Pastry Test Review | |
| |I can give recommendations for preparing cakes, discuss different |BR |BR: Describe your decorative technique you are using on your cake? |
|22 |types of cake and identify different decoration methods when |Cake Lab Day 2 | |
| |making cakes. |Pastry Test | |
| |I can prepare holiday catering orders while running an organized a|BR |BR: What is proper attire to wear to a job interview? |
|23 |food service business and following all sanitary regulations. |BearCATering | |
| |I can prepare holiday catering orders while running an organized a|BR |BR: How can a person prepare themselves for a job interview? |
|24 |food service business and following all sanitary regulations. |BearCATering | |
| |I can prepare holiday catering orders while running an organized a|BR |BR: How soon should a thank you letter be sent after an interview and|
|25 |food service business and following all sanitary regulations. |BearCATering |what should it say? |
| |I can differentiate between the twp types of cakes, shortened and |BR |BR: Review-Identify the two different types of cakes and distinguish |
|26 |un-shortened, describing cooking properties, decorating techniques|Complete Cake Notes |what characterizes a cake as one of the two types. |
| |and baking recommendations. |Cake Lab Plan | |
| |I can create one of the two types of cakes, shortened or |BR |BR: How should you prepare your baking pan and how will you be able |
|27 |un-shortened, using cooking properties, decorating techniques and |Cake Lab Day 1 |to determine if your cake is complete, list at least three techniques|
| |recommended baking skills. | |to determine doneness? |
| |I can create one of the two types of cakes, shortened or |BR |BR: Describe three methods for decorating cakes and recommend a |
|28 |un-shortened, using cooking properties, decorating techniques and |Cake Lab Day 2 |technique for the following skill levels: beginner, experienced and |
| |recommended baking skills. | |advanced. |
| |I can discuss the opportunities available to me from Spencerian |BR-None |None |
|29 |College. |College Speaker-Spencerian College | |
| |I can recommend cuts of beef and application methods for cooking. |BR |BR: When do you typically eat meat? What is your favorite type of |
|30 | |Beef Notes |meat and how is it prepared? |
| | |Myths about Beef Article | |
| |I can prepare a casserole orders while running an organized a food|BR |BR: Explain the difference of brining compared to a marinating. |
|31 |service business and following all sanitary regulations. |Casserole Thursday Day 1 | |
| |I can prepare a casserole orders while running an organized a food|BR |BR: Infer why some meat producers each animals confines to prevent |
|32 |service business and following all sanitary regulations. |Casserole Thursday Day 2 |too much movement. |
| |I can recommend cuts of pork and application methods for cooking. |BR |BR: When buying meat explain the differences in meat grades and how |
|33 | |Pork Notes |marbling affects the price. |
| | |Lab Plan | |
| |I can describe the nutritional composition of meat, , the quality |BR |BR: Compare how high-heat cooking and low-heat cooking affect meat. |
|34 |grades of meat, the processing and again of aging meat; as well |Demonstration Fabricated Cuts of Pork | |
| |as, identify primal and fabricated cuts of pork and beef and |Meat Test Review | |
| |demonstrate appropriate treatments and storage procedures for pork| | |
| |and beef. | | |
| |I can evaluate the application methods applied to the sirloin and |BR |BR: List the five primal cuts of pork. |
|35 |compare the differences of each treatment. |Brining Vs. Marinating Lab | |
| |I can evaluate the application methods applied to the sirloin and |BR |BR: Explain the process of irradiation and discuss the reasoning |
|36 |compare the differences of each treatment. |Brining Vs. Marinating Lab |behind this type of processing. |
| |I can describe the nutritional composition of meat, , the quality |BR |BR: Explain how to take the internal temperature of meat and why this|
|37 |grades of meat, the processing and again of aging meat; as well |Meat Test |is important. |
| |as, identify primal and fabricated cuts of pork and beef and | | |
| |demonstrate appropriate treatments and storage procedures for pork| | |
| |and beef. | | |
| |
| | |BR | |
|38 | |Notes-Planning for Meals and Events | |
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