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"