Objectives:
After completing today's activities, you will be able to:
---follow a work plan for muffins.
---work as part of an effective team in the kitchen.
Instructions:
1. Read the following instructions before you cook.
2. Locate an apron, tie back your hair if necessary and wash your hands. Locate a recipe.
3. Fill the sink with ho, soapy water.
4. Follow the work-plan directions.
5. When you have the muffins inthe oven cooking and your dirty dishes cleaned to this point, you may make yourself a beverage. Do not empty the hot, soapy water until you have washed the muffin tin and your dirty glasses.
6. The kitchen is considered "clean" when all the dishes are thoroughly washed, rinsed and draining upside down in the drainer, The sink needs to be sud-less and clean, countertops clean, and everything put away.
Materials:
Muffin recipe ingredients
Measuring/mixing equipment
Muffin tins
Equipment:
Oven
Kitchen
Instructional Materials:
Recipes
Wednesday, June 30, 2010
Let's Eat....Day 5
Objectives:
After completing today's activities, you will be able to:
---accurately measure dry ingredients for a specific recipe.
---accurately measure liquid ingredients for a specific recipe.
Instructions:
1. Locate the video "The Best of Muffins" on the video rack at the back of the classroom.
2. It is important to watch this video carefully and answer the questions below correctly because at the end of today's activity, you are going to measure the ingredients for tomorrow's baking. Put the FACS header on a clean piece of paper and answer the following questions (the questions are also listed by the TV):
---A. Give three reasons why breakfast is the most important meal of the day.
---B. Name the five food groups in the "Food Guide Pyramid" (now changed to MyPyramid).
---C One muffin counts as one serving from which food group?
---D. List the five steps in baking muffins.
---E. How full should each muffin cup be filled?
---F. What part of the muffin tin should you grease and why?
---G. About how many minutes should muffins bake?
---H. How do you tell when the muffins are done?
---I. How should you store the muffins that are not eaten?
3. Locate the worksheet "Upcoming Events: This Is Your Recipe!" in the blue milkcrate...it will look like the sheet below. Read the recipe below and use it to fill in the blanks...summarizing in your own words. (Double click on the image to enlarge it so you can read it.) This must be completed for you to cook tomorrow.
4. Go to the measuring station that is set up for you. Measure the dry ingredients you will need when making tomorrow's muffins
---A. Measure and place the sugar in a plastic bag and lable with your names.
---B. Measure only the flour, baking powder, salt, and baking soda and place in bag with your names.
---C. Ask your teacher for a bag of poppy seeds if you are making the banana poppyseed muffins.
---D. Put your plastic bags in a bowl and place it in the back refrigerator.
6. Go to MOODLE and take the Let's Eat Possttest...it does count as a grade.
7. If you have time, locate the sheet "Unit Pricing" at the end of this activity. When it comes to food, there are any good bargains to be found by a "good" shopper. Unit pricing of food helps that shapper get the best deal. Number the same paper 1 to 5. Read the instructions explaining how to calculate unit prices on the Unit Pricing instruction sheet. Then work the problems to see which is the best deal.
8. Find the worksheet "Shopping for Bargains" and answer those question on your video answer sheet.
9. Place all your work in your numbered notebook and hand the "Upcoming Events" sheet to your instructor.
10..Clean your module area up. Make sure the kitchen you measured in has all the utensils correctly placed and the countertops clean.
Materials:
Pen/Pencils
Paper
Equipment:
TV/VCR
Kitchen
Computer
Instructional Materials:
Video "The Best of Muffins"
Worksheets "Upcoming Events: It's Your Recipe", "Unit Pricing" and "Shopping for Bargains"
Guidesheets Banana/Poppyseed Muffin Recipe and Blueberry Muffin Recipe
After completing today's activities, you will be able to:
---accurately measure dry ingredients for a specific recipe.
---accurately measure liquid ingredients for a specific recipe.
Instructions:
1. Locate the video "The Best of Muffins" on the video rack at the back of the classroom.
2. It is important to watch this video carefully and answer the questions below correctly because at the end of today's activity, you are going to measure the ingredients for tomorrow's baking. Put the FACS header on a clean piece of paper and answer the following questions (the questions are also listed by the TV):
---A. Give three reasons why breakfast is the most important meal of the day.
---B. Name the five food groups in the "Food Guide Pyramid" (now changed to MyPyramid).
---C One muffin counts as one serving from which food group?
---D. List the five steps in baking muffins.
---E. How full should each muffin cup be filled?
---F. What part of the muffin tin should you grease and why?
---G. About how many minutes should muffins bake?
---H. How do you tell when the muffins are done?
---I. How should you store the muffins that are not eaten?
3. Locate the worksheet "Upcoming Events: This Is Your Recipe!" in the blue milkcrate...it will look like the sheet below. Read the recipe below and use it to fill in the blanks...summarizing in your own words. (Double click on the image to enlarge it so you can read it.) This must be completed for you to cook tomorrow.
4. Go to the measuring station that is set up for you. Measure the dry ingredients you will need when making tomorrow's muffins
---A. Measure and place the sugar in a plastic bag and lable with your names.
---B. Measure only the flour, baking powder, salt, and baking soda and place in bag with your names.
---C. Ask your teacher for a bag of poppy seeds if you are making the banana poppyseed muffins.
---D. Put your plastic bags in a bowl and place it in the back refrigerator.
6. Go to MOODLE and take the Let's Eat Possttest...it does count as a grade.
7. If you have time, locate the sheet "Unit Pricing" at the end of this activity. When it comes to food, there are any good bargains to be found by a "good" shopper. Unit pricing of food helps that shapper get the best deal. Number the same paper 1 to 5. Read the instructions explaining how to calculate unit prices on the Unit Pricing instruction sheet. Then work the problems to see which is the best deal.
8. Find the worksheet "Shopping for Bargains" and answer those question on your video answer sheet.
9. Place all your work in your numbered notebook and hand the "Upcoming Events" sheet to your instructor.10..Clean your module area up. Make sure the kitchen you measured in has all the utensils correctly placed and the countertops clean.
Materials:
Pen/Pencils
Paper
Equipment:
TV/VCR
Kitchen
Computer
Instructional Materials:
Video "The Best of Muffins"
Worksheets "Upcoming Events: It's Your Recipe", "Unit Pricing" and "Shopping for Bargains"
Guidesheets Banana/Poppyseed Muffin Recipe and Blueberry Muffin Recipe
Let's Eat!....Day 4
Objectives:
After completing today's activities, you will be able to:
---recall measuring abbreviations and equivalents.
---scale recipes by dividing and multiplying.
Instructions:
1. Beware! This activity is different from all others. You will have a worksheet AND two printed computer certificates to place in your numbered notebooks. So follow the instructions carefully.
2. Locate the CD Kitchen Math. Go into the Main Menu of the program and click on Cook-Off Challenge. Type in your name and take the Challenge. Print the certificate and write on it "Pretest". (Grades are not taken on pretests)
3. Now go top the blue milkcrate and locate the worksheet "Kitchen Math". Starting in the Main Menu of the program click on "Abbreviations", "Measuring", "Equivalents", and "Scaling", answer the questions found on the worksheet. Hint: Use the Hint icon and each "Show the Cook" practice section.
4. When you have answered the complete worksheet, retake the Cook-Off Challenge. This grade will be used.
5. Put your work in your numbered notebook. Return the CD to the case and put it in the box. Clean up your module area.
Materials:
Pen/Pencil
Equipment:
Computer
Instructional Materials:
Worksheet "Kitchen Math"
CD "Kitchen Math"
After completing today's activities, you will be able to:
---recall measuring abbreviations and equivalents.
---scale recipes by dividing and multiplying.
Instructions:
1. Beware! This activity is different from all others. You will have a worksheet AND two printed computer certificates to place in your numbered notebooks. So follow the instructions carefully.
2. Locate the CD Kitchen Math. Go into the Main Menu of the program and click on Cook-Off Challenge. Type in your name and take the Challenge. Print the certificate and write on it "Pretest". (Grades are not taken on pretests)
3. Now go top the blue milkcrate and locate the worksheet "Kitchen Math". Starting in the Main Menu of the program click on "Abbreviations", "Measuring", "Equivalents", and "Scaling", answer the questions found on the worksheet. Hint: Use the Hint icon and each "Show the Cook" practice section.
4. When you have answered the complete worksheet, retake the Cook-Off Challenge. This grade will be used.
5. Put your work in your numbered notebook. Return the CD to the case and put it in the box. Clean up your module area.
Materials:
Pen/Pencil
Equipment:
Computer
Instructional Materials:
Worksheet "Kitchen Math"
CD "Kitchen Math"
Let's Eat...Day 2
Objectives:
After completing today's activities, you will be able to:
---list four factors that add variety to meals.
---identify fifteen cooking utensils.
Instructions:
1. Locate the textbook, Adventures in Food and Nutrition. Read pages 207 to 212, stopping at "Planning Meals With Your Resources In Mind".
2. Write the FACS header (shown on the red poster under the flag) on a clean piece of paper. Locate the video Beauty and the Feast on the back door video rack. As you watch the video, answer the following questions:
--- A. T/F How food looks affects taste.
---B. T/F Brighter colored food is judged to be more flavorful than dull colored food.
---C. List three foods that have coloring added.
---D. Red grapefruit has 30X _____ than white grapefruit.
---E. What are pigments called that help to fight disease?
---F. What is the name of the yellow/orange pigment that helps eyes and fights cancer called?
---G. T/F Taking chemicals cannot replace eating the correct diet.
---H. Germans are known for serving food artfully.
---I. Patterns and design make foods more attractive.
---J. The video teaches that beauty is a part of food just like nutrition and taste.
3. Look at the three menus below. Think about what you learned in the reading on pages 207-212 and from the video Study these three dinner menus. You are going to answer four questions about each menu:
Menu 1
Baked chicken, Mashed potatoes, Steamed cauliflower, Cabbage salad, Vanilla ice cream, Milk
Menu 2
Fried chicken, French fried potatoes, Carrot and celery sticks, Granola bar, Iced tea
Menu 3
Meatball and gravy on pinwheel pasta, Brussels sprouts, Melon balls, Chocolate ice cream scoops,
Coffee
Answer these questions for each of the three menus above.
A. Is this a nutritious menu? (The nutritious meal has no excess of carbohydrates, fats, or proteins plus does have vegetables and fruits.)
B. Does this meal offer appealing color?
C. Is there a variety of size and shape in this menu?
D. Can you improve this menu? If yes, HOW?
4. Locate the two-page information sheet, "Cooking Utensils" at the end of this activity. (Double clicl on it to enlarge it so that you can see the info.) STUDY IT. When you feel ready, ask your instructor for the Cooking Utensil Quiz. Take the quiz and return to instructor.
5. Clean up your module area--making sure the books are stacked neatly and your numbered notebook is back in the bookcase.
Materials:
Pen/Pencil
Paper
Equipment:
Computer
TV/VCR
Instructional Materials:
Quiz "Cooking Utensils"
Information sheet "Cooking Utensils"
After completing today's activities, you will be able to:
---list four factors that add variety to meals.
---identify fifteen cooking utensils.
Instructions:
1. Locate the textbook, Adventures in Food and Nutrition. Read pages 207 to 212, stopping at "Planning Meals With Your Resources In Mind".
2. Write the FACS header (shown on the red poster under the flag) on a clean piece of paper. Locate the video Beauty and the Feast on the back door video rack. As you watch the video, answer the following questions:
--- A. T/F How food looks affects taste.
---B. T/F Brighter colored food is judged to be more flavorful than dull colored food.
---C. List three foods that have coloring added.
---D. Red grapefruit has 30X _____ than white grapefruit.
---E. What are pigments called that help to fight disease?
---F. What is the name of the yellow/orange pigment that helps eyes and fights cancer called?
---G. T/F Taking chemicals cannot replace eating the correct diet.
---H. Germans are known for serving food artfully.
---I. Patterns and design make foods more attractive.
---J. The video teaches that beauty is a part of food just like nutrition and taste.
3. Look at the three menus below. Think about what you learned in the reading on pages 207-212 and from the video Study these three dinner menus. You are going to answer four questions about each menu:
Menu 1
Baked chicken, Mashed potatoes, Steamed cauliflower, Cabbage salad, Vanilla ice cream, Milk
Menu 2
Fried chicken, French fried potatoes, Carrot and celery sticks, Granola bar, Iced tea
Menu 3
Meatball and gravy on pinwheel pasta, Brussels sprouts, Melon balls, Chocolate ice cream scoops,
Coffee
Answer these questions for each of the three menus above.
A. Is this a nutritious menu? (The nutritious meal has no excess of carbohydrates, fats, or proteins plus does have vegetables and fruits.)
B. Does this meal offer appealing color?
C. Is there a variety of size and shape in this menu?
D. Can you improve this menu? If yes, HOW?
4. Locate the two-page information sheet, "Cooking Utensils" at the end of this activity. (Double clicl on it to enlarge it so that you can see the info.) STUDY IT. When you feel ready, ask your instructor for the Cooking Utensil Quiz. Take the quiz and return to instructor.
5. Clean up your module area--making sure the books are stacked neatly and your numbered notebook is back in the bookcase.
Materials:
Pen/Pencil
Paper
Equipment:
Computer
TV/VCR
Instructional Materials:
Quiz "Cooking Utensils"
Information sheet "Cooking Utensils"
Let's Eat...Day 1
Instructions:
1. If you have not already done so, go to Mygradebook.com and take the Let's Eat pretest. Remember, a pretest grade is not recorded....the pretest is meant to show you what you will be studying the next six days.
2. Locate the Information Sheet, "Nutrients: Types, Sources and Benefits" below. (Double click on the image to enlarge it so that you can read the material.) Read the sheet noting what foods the various nutrients on the left are located in.
3. From the blue milkcrate, locate the worksheet "Food Guide Pyramid". We are using this form so that there is space for us to write in the info we need to include. Write your FACS header on this sheet. Label the boxes with the correct food group and number of servings we need daily from that food group.
4. Using the info from the "Nutrients: Types, Sources, and Benefits" sheet, write the nutrient in the correct food group box. For example, the first nutrient type is "sugar". The Information Sheet says that it is found in "ripe fruits, vegetables, and milk". Therefore, you will write "sugar" on your Food Guide Pyramid in the fruit block, vegetable block, and the dairy block. Next, you will work on "starch" and so on.
5. When you are done, look at your Food Guide Pyramid. Write a sentence on the bottom of the sheet explaining what foods provide most of the vital nutrients and how many nutrients are found in the top part of the Food Guide Pyramid.
6. Looking at the new MyPyramid and determining if you are eating the correct number of servings from each food group becomes easy with practice. Use the pyramid on the back of the above worksheet and look at the menus below. Place each of the foods into the correct block of the second pyramid. For example, the breakfast milk goes into the dairy part of the pyramid, therefore write "milk" in that box representing the breakfast milk.
Breakfast:
--Cereal (two bowls)
--Milk (8 oz)
--Orange juice (4 oz)
Lunch:
--Carrot sticks
--Cheese pizza (3 pieces---what three food groups?)
--Apple
--Lemonade
Snack:
--Cheese stick
--Cookies (3)
Dinner:
--Hamburger on bun (2)
--Broccoli
--Baked beans
--Milk
7. Write a short paragraph about the above menu and how well the person met the Daily Food Guide Pyramid food requirements.
8. Put your worksheets in your numbered notebooks and clean up your module area.
Materials:
Pen/Pencil
Equipment:
Computer
Instructional Materials:
Let's Eat pretest on Mygradebook.com
Information Sheet "Nutrients: Types, Sources and Benefits"
Worksheet "Food Guide Pyramid"
1. If you have not already done so, go to Mygradebook.com and take the Let's Eat pretest. Remember, a pretest grade is not recorded....the pretest is meant to show you what you will be studying the next six days.
2. Locate the Information Sheet, "Nutrients: Types, Sources and Benefits" below. (Double click on the image to enlarge it so that you can read the material.) Read the sheet noting what foods the various nutrients on the left are located in.
3. From the blue milkcrate, locate the worksheet "Food Guide Pyramid". We are using this form so that there is space for us to write in the info we need to include. Write your FACS header on this sheet. Label the boxes with the correct food group and number of servings we need daily from that food group.
4. Using the info from the "Nutrients: Types, Sources, and Benefits" sheet, write the nutrient in the correct food group box. For example, the first nutrient type is "sugar". The Information Sheet says that it is found in "ripe fruits, vegetables, and milk". Therefore, you will write "sugar" on your Food Guide Pyramid in the fruit block, vegetable block, and the dairy block. Next, you will work on "starch" and so on.
5. When you are done, look at your Food Guide Pyramid. Write a sentence on the bottom of the sheet explaining what foods provide most of the vital nutrients and how many nutrients are found in the top part of the Food Guide Pyramid.
6. Looking at the new MyPyramid and determining if you are eating the correct number of servings from each food group becomes easy with practice. Use the pyramid on the back of the above worksheet and look at the menus below. Place each of the foods into the correct block of the second pyramid. For example, the breakfast milk goes into the dairy part of the pyramid, therefore write "milk" in that box representing the breakfast milk.
Breakfast:
--Cereal (two bowls)
--Milk (8 oz)
--Orange juice (4 oz)
Lunch:
--Carrot sticks
--Cheese pizza (3 pieces---what three food groups?)
--Apple
--Lemonade
Snack:
--Cheese stick
--Cookies (3)
Dinner:
--Hamburger on bun (2)
--Broccoli
--Baked beans
--Milk
7. Write a short paragraph about the above menu and how well the person met the Daily Food Guide Pyramid food requirements.
8. Put your worksheets in your numbered notebooks and clean up your module area.
Materials:
Pen/Pencil
Equipment:
Computer
Instructional Materials:
Let's Eat pretest on Mygradebook.com
Information Sheet "Nutrients: Types, Sources and Benefits"
Worksheet "Food Guide Pyramid"
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