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 www.mygradebook.com 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"

Let's Eat...Day 3

Objectives:
After completing today's activities, you will be able to:
---list five sources you could consult to find a recipe.
---list the six things all recipes should have.
---demonstrate the method for measuring dry and liquid ingredients.

Instructions:
1. Everyone, from the teenager preparing a pizza to the world's greatest chef preparing exotic dishes, can experience consistent success with their cooking if they measure a recipe's ingredients accurately. Ingredients, or the foods that make up the recipe, are divided into two categories when measuring:
---Liquid ingredients include water, milk, syrups, and oils.
---Dry ingredients include flour, sugar, and salt (pickling).
Some ingredients such as vanilla, baking soda, salt, are measured in very small amounts so the standard measuring spoon set is used for both liquid and dry ingredients.

2. Measuring correctly is critical in certain types of recipes that involve a chemical reaction such as muffins which you will be preparing in two days. Read pages 198-200 in Adventures in Food and Nutrition.

3. On a clean piece of paper, write the FACS header. Explain five places you might locate a recipe to make chocolate chip cookies.

4. Now, take your paper and locate the video "Measure Up in the Kitchen" on the video rack in the back of the classroom. Using the copy of these questions by the TV, answer the questions while watching the video....use complete sentences.
---A. Why is measuring important in cooking?
---B. A recipe is another name for a _____ (chemistry).
---C. Why can't ordinary tableware be used as measuring spoons and cups?
---D. What are the differences between measuring cups for liquids and dry ingredients?
---E. What is the correct method for checking a liquid measurement?
---F. How should brown sugar be measured and how is that method different from other dry ingredients?
---G. Why is flour sometimes sifted?
---H. Should you measure before or after sifting?
---I. What is the easiest way to measure butter and margarine?
Bonus: How do you measure butter or lard that is not marked or premeasured?

6. Now, go to the kitchen and locate the "Practice Measuring" canister of whole wheat flour. Practice measuring the following quantities. When you are finished, call your instructor over to check your accuracy.
1/3 C. flour
2/3 C water
3/4 C water
1 Tbsp. flour
1/2 tsp water
1/2 C flour
Correctly measure 1 cup of flour. Weigh it using the kitchen scale and label and record its weight on today's work. Now, using the same cup of flour, tap the contents down and add more flour. Continue doing this until you cannot add any more flour. Weigh it suing the kitchen scale and label and record its new weight on today's work. What was the difference? What would that difference make in a recipe for cookies? Clean up the kitchen you've worked in.

7. On the same piece of paper that you have been using, number 1 to 10. Looking at the purple page below, read the directions and then answer each of the ten questions.

8. When you have completed today's work, put it into your numbered notebook. Clean up your module area and the kitchen you worked in.

Materials:
Pen/Pencil
Paper

Equipment:
Computer
TV/VCR
Kitchen
Measuring Items: dry measuring cups, liquid measuring cups, measuring spoons, flour for practice, kitchen scale

Instructional Materials:
Video "Measure Up in the Kitchen"
Worksheet "Equal Measures"
Textbook Adventures in Food and Nutrition

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"