Family and Consumer Sciences



Family and Consumer Sciences

Foods and Nutrition 2 Snapshot

Mrs. Raterman

|Day |Date |Daily Learning Target |Agenda- |Formative Assessment |

| | | |Congruent Task | |

|1 | |I can summarize topics studied in Foods and Nutrition|BR |BR: What topics are you hoping to study in Foods and Nutrition 2? |

| | |2. |Intro to Foods 2 | |

| |M | |Expectations | |

| | | |Index Card/ Consumption Form | |

| | | |Foods 2 Pretest | |

|2 | |I can recall key terms and concepts discussed in |BR |BR: Did you know cookies are sold in the concession stand everyday after |

| | |foods 1. |Intro to Otis Spunkmeyer Cookie Business |4th block and after school? Have you ever purchased the cookies, if so |

| |T | |KOSSA Tracking |how often? What do you think would improve cookie sales? |

| | | |Foods 1 Review | |

|3 | |I can name the 6 major nutrients, as well as, discuss|BR |BR: Do you think it is necessary to control the consumption of proteins |

| | |characteristics of carbohydrates and proteins. . |Foods 1 Review Quiz |and fat? Explain why or why not? |

| |W | |Unit 1 Pretest | |

| | | |2.1 & 2.2 Notes | |

|4 | |I can describe three functions of fat, vitamins, |BR |BR: List three benefits of good nutrition. |

| |T |minerals and water in my body. |2.3 & 2.4 Notes | |

| | | |Nutrient Comic Strip | |

|5 | |I can discuss the sources and uses of fat, vitamins |BR |BR: List the 6 major nutrients. |

| |F |and minerals in body. |Articles: Focus on Vitamins and Minerals & Focus on Fats | |

| | | |Begin Nutrient Chart | |

|6 |M | I can explain the dietary guidelines and separate |BR |BR: Give two examples of each of the following fats: unsaturated, |

| | |nutrition facts from nutrition fiction. |Ch. 3 Notes |poly-unsaturated and mono-unsaturated. |

| | | |Dietary Guidelines Scavenger Hunt –Lab A | |

|7 | | | | |

| |T | |BR |BR: Why is it essential to maintain a good diet and feed your body? |

| | |I can outline the process of digestion; explain how |Ch. 2.5 Notes | |

| | |nutrients are absorbed, transported and stored; and |Digestion Enrichment | |

| | |tell how the body uses food to produce energy. |Digestion Disease Project Information | |

|Thanksgiving Break 11/21-11/23 |

|8 | |I can describe the causes, effects, types, conditions|BR |BR: How long does it take your digestive system to break down each |

| |M |and diets related to digestive diseases. |Unit 1 Test Review |nutrient? |

| | | |Digestive Disease Research Project Assigned | |

|9 | |I can describe the causes, effects, types, conditions|BR |BR: Name 4 suggestions for improving the health value of a recipe. |

| |T |and diets related to digestive diseases. |Unit 1 Test | |

| | | |Digestive Disease Research Work Day | |

|10 | |I can describe the causes, effects, types, conditions|BR |BR: List two facts you have discovered about your disease that you did |

| |W |and diets related to digestive diseases. |Digestive Disease Research Work Day |not already know. |

|11 | |I can describe the causes, effects, types, conditions|BR |BR: List two ways to prevent your digestive disease. |

| |H |and diets related to digestive diseases. |Digestive Disease Research Work Day | |

|12 | |I can discuss the scientific properties and identify |BR |BR: List three important skills to have when giving a presentation. |

| |F |appropriate cooking techniques of yeast breads. |Kitchen Safety Review Video | |

| | | |Yeast Bread Notes | |

|13 | |I can describe the causes, effects, types, conditions|BR |Exit Slip: After studying your digestive disease and listening to the |

| |M |and diets related to digestive diseases. |Complete Yeast Bread Notes |research of others, why do you think American’s have more digestive |

| | | |Digestive Disease Research Presentations |issues than any modern world? Explain. |

| | | | | |

| | | | | |

|15 | |I can describe the causes, effects, types, conditions|BR |BR: List the six ingredients of a yeast dough and name the function of |

| |T |and diets related to digestive diseases. |Digestive Disease Research Presentations |each. |

| | | |Yeast Bread Quiz | |

|16 | |I can define: fermentation, oven spring, quick mix |BR |Define the following: fermentation, oven spring, quick mix method, |

| |W |method, kneading, punching down, proofing, and |Pizza Dough Demo |kneading, punching down, proofing, and shaping. |

| | |shaping. |Lab Plan | |

|17 | |I can make homemade pizza dough and discuss the |BR |BR: Discuss the scientific reactions that will occur during the pizza |

| |H |scientific reactions that will take place through |Pizza Day 1 |making process. |

| | |each stage of the cooking process. | | |

|18 | |I can make homemade pizza dough and discuss the |BR |BR: Did your yeast activate? How could you tell and how will it affect |

| |F |scientific reactions that will take place through |Pizza Day 2 |your pizza’s outcome? |

| | |each stage of the cooking process. | | |

|19 | |I can give guidelines for preparing pies, discuss |BR |BR: How did the pizza crust differ from that of a muffin, biscuit or |

| |M |different types of pies, and identify different |Pie Notes |banana bread? Why is there a difference? |

| | |decoration methods when making pies. |Pie Enrichment | |

|20 | |I can give guidelines preparing pies, discuss |BR |BR: List the two types of pies and give an example of each. |

| |T |different types of pies identify different decoration|Pie Quiz | |

| | |methods when making pies. |Pie Lab Plan | |

|21 | |I can give guidelines preparing pies, discuss |BR |BR: List three decoration styles for pies. |

| |W |different types of pies identify different decoration|Pie Demo | |

| | |methods when making pies. | | |

|22 | |I can demonstrate making an apple pie and display a |BR |BR: What should you do to ensure you will not develop bubbles in your |

| |H |decoration method for my pie. |Pie Day 1 |pie? |

|23 | |I can demonstrate making an apple pie and display a |BR |BR: Discuss the difference between a savory pie and a sweet pie. |

| |F |decoration method for my pie. |Pie Day 2 | |

| | | |Enrichment | |

|24 | |I can describe in detail the questions needed to be |BR |BR: When planning a party or event what are common questions a host must |

| |M |asked for planning an event and create a party |Party Planning Discussion |ask themselves? |

| | |outline meeting client’s needs and wants. |Christmas Candy Lab Plan | |

|25 | |I can create an appetizer or candy/dessert to be |BR |BR: What is proper etiquette for sending an invitation? |

| |T |served at a Christmas or New Years party. |Christmas Party Dish | |

|26 | |I can create an appetizer or candy/dessert to be |BR |BR: How will you apply your party planning |

| |W |served at a Christmas or New Years party. |Christmas Party Dish | |

|Christmas Break 12/19-1/2 |

|28 | |I can give guidelines for preparing cakes, discuss |BR |BR: Tell me about something you made over Christmas break. If you |

| |H |different types of cake and identify different |Cake Notes |contributed nothing, tell me about something you really enjoyed eating. |

| | |decoration methods when making cakes. |Scratch Cake Research | |

|29 | |I can give guidelines for preparing cakes, discuss |BR |BR: Categorize the type of cake you are making. What properties can you |

| |F |different types of cake and identify different |Cake Quiz |use to determine its category? |

| | |decoration methods when making cakes. |Cake Lab Plan | |

|30 | |I can give create a cakes and illustrate different |BR |BR: How should a pan be prepared for a cake? |

| |M |decoration methods with it. |Cake Lab Day 1 | |

|31 | |I can give create a cakes and illustrate different |BR |BR: What is the difference between shorten and un-shortened cakes? |

| |T |decoration methods with it. |Cake Lab Day 2 | |

| | | |Unit 2 Review | |

|32 | |I can plan and prepare hearty one-dish meals using a |BR |BR: Name as many 1 dish meals as you can. Why are 1 dish meals popular? |

| |W |variety of ingredients; explain how to prepare low |Unit 2 Test Part 1 |What disadvantages do they present? |

| | |fat one dish meals; and discuss several methods used |Ch 20 Notes | |

| | |to prepare one-dish meals. | | |

|33 | |I can plan and prepare hearty one-dish meals using a |BR |BR: Describe the different cooking techniques needed for frozen |

| |H |variety of ingredients; explain how to prepare low |Casserole Lab Plan |vegetables compared to fresh produce when making a one dish meal. |

| | |fat one dish meals; and discuss several methods used |CH. 20 Enrichment | |

| | |to prepare one-dish meals | | |

|34 | |I can create a one dish meal under $7.00 to feed a |BR |BR: Suggest ways to prepare a low fat one dish meal |

| |F |family of 4. |Complete CH 20 Enrichment | |

|35 | |I can describe how to select, wash, store, and |BR Casserole Lab Day 1 |BR: Are you a salad or a soup person? Why |

| |M |several kinds of salad greens. |Complete CH 20 Enrichment | |

| | | |Salad Notes | |

|36 | |I can plan a salad using a variety of methods and |BR |BR: When making a stir fry how should vegetables and meat be prepped? |

| | |ingredients; as well as, Identify ways to serve |Casserole Lab Day 2 | |

| |T |salads. |Salad Notes | |

|37 | |I can analyze different fats used on a salad and |Salad Notes |BR: Discuss how a one dish meal could benefit a family compared to making|

| |W |determine which is healthier for my consumption. |Fats gets a Facelift Article |three or four dishes or going to a fast food restaurant. |

|38 | |I can plan for my salad lab, identifying the factors |BR |BR: What are recommended fats to use on a vegetable salad? Explain why |

| |H |that will make my lab successful. |Salad Lab Plan |they are recommended and give examples of each fat. |

| | | |Soup Notes | |

|39 | |I can assemble a salad using a variety of methods and|Salad Lab |BR: Describe how to select, store, wash and serve several types of salad |

| |F |ingredients and discussion the serving method of the | |greens. |

| | |salad I prepared. | | |

|40 | |I can discuss the differences between a stock and a |BR |BR: What is the difference between a stock and a broth? Discuss how one |

| |T |broth, as well as, analyze how to make a soup |Soup Notes |would make a brown stock? |

| | |healthier. |Soup Lab Plan | |

|41 | |I can create a soup using a variety of methods and |BR |BR: Identify the thickening agent in your soup. |

| |W |ingredients and discuss the health vale of the soup I|Soup Day 1 | |

| | |prepared. | | |

|42 | |I can evaluate the harmful effects of sodium on my |BR |BR: None |

| |H |body. |Soup and Salad Quiz | |

| | | |Sodium Articles | |

|43 | |I can evaluate the homemade soup compared to the |BR |BR: List three harmful effects of sodium on your body and discuss three |

| |M |processed soup based on taste, nutrition value and |Soup Day 2 |strategies to prevent this from happening. |

| | |visual appeal. |Soup Comparisons Worksheet | |

|44 | |I can explain the benefits of meal planning including|BR |BR: How does your family prepare meals? Are they pre-planned or are they |

| |T |how to create and make a food budget; describe ways |Unit 3 Pretest |spur of the moment? How is food managed in your family? |

| | |to make a meal appealing; and develop a meal plan for|Meal Planning Notes | |

| | |a family for a week. |Stocking a Healthy Kitchen | |

|45 | |I can explain how to plan shopping experiences to be |BR |BR: Based on your response yesterday, what changes could you make to |

| |W |effective and easy; as well as, analyze how to shop |Food Shopping Notes |improve your family’s food management system? |

| | |smart to get quality healthful foods and save money. |Budgeting Activity | |

|46 | |I can create a meal plan and budget for a scenario |BR |BR: What are three aspects to consider when meal planning? |

| |H |family for one week. |Budget Meal Lab Plan | |

| | | |Complete Budgeting Activity | |

|47 | |I can create a meal and shopping list for a family of|BR |BR: List three of your favorite budget friendly meals. |

| |T |at least four for under $10.00. |Budget Meal Lab | |

|49 | |I can research a career related to the food and |BR |BR: List at least three careers related to the food industry that does |

| |W |culinary industry focusing on education needed, |Career Bio |not include working in a restaurant. |

| | |projected salary, job outlook and working conditions.| | |

|50 | |I can research a career related to the food and |BR |BR: Tell me something you learned about your career that you did not |

| |H |culinary industry focusing on education needed, |Career Bio Presentations |already know. |

| | |projected salary, job outlook and working conditions.| | |

|51 | |I can review the main content discussed in foods and |BR |BR: None |

| |F |nutrition 2 in preparation for my final exam. |Finals Review | |

|52 | | |BR | |

| |M | |Cake Decorating Info | |

| | | |Cake Decorating instructional Videos | |

|53 | | |BR | |

| |T | |Creative Brainstorming for Cake Design | |

| | | |Demo Strategies | |

|54 | | |BR | |

| | | |Make Practice Icing | |

| |W | |Practice Strategies | |

|55 | | |BR | |

| |H | |Practice Strategies | |

|56 | | |BR | |

| |F | |Finals Review | |

|58 |M |No School Presidents Day |

|59 | | |BR | |

| |T | |Bake Cakes | |

| | | |Final Review | |

|60 | | |BR | |

| |W | |Decorate Cakes | |

|61 | | |BR | |

| |H | |3rd Block Final Exam | |

| | | |Complete Cakes | |

| | | |Deliver | |

|62 | | | BR | |

| |F | |4th Block Final Exam | |

|63 | | | | |

|64 | | | | |

|65 | | | | |

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