Food and Diet I
This program is made to concentrate on the science of food and diet. Encounters includes food safety and sanitation, culinary technology, preparing food and nutritional analysis to build up the kitchen connoisseur with pathways to career readiness. Laboratory-based encounters strengthen idea of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive occasions (FCCLA) might be built-into this program. (Standards 1-6 is going to be covered on Skill Certification Test #340.)
COURSE Condition STANDARDS
SCOPE AND SEQUENCE/COURSE DISCLOSURE
WEB / COURSE Sources
COURSE TESTS, QUIZZES AND REVIEWS
SERVSAFE FOOD HANDLER'S PERMIT INFORMATION
Food Handler Data Template for Permit: 2016-2017
Food Handler Training Information: 2016-2017
Parent Letter Example for Food Handlers Permit
URA ServSafe Training Guide Order Form
Utah Health Department-Needed Info for Food Handler's Permit
STRAND 1
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.
STRAND 1 LESSON IDEAS Sources
Standard 1: Apply established safety laws and regulations to keep a secure working atmosphere.
Food Safety Information - STEM
Grease Fire Prevention Video Link
Kitchen Safety with ServSafe
Standard 2: Identify proper first-aid procedures for cuts, burns, and electrical shock. STEM (Biology/Science)
Standard 3: Identify health insurance and hygiene needs for food handling. STEM (Science)
Hands Washing Poster - STEM
Jamie Oliver Kitchen Safety and health Video Link and Worksheet
Standard 4: Identify and apply sanitation laws and regulations. STEM (Science)
Sanitation and Hygiene with ServSafe
Sanitation Experiment Lab - STEM
Standard 5: Identify techniques that prevent food-borne illnesses and contamination. STEM (Biology/Science)
Food-Borne Illness and Food Safety with ServSafe
Food-Borne Illness in news reports Activity - STEM
Food-Borne Illness Information Chart - STEM
Internal Temperature Information Sheet
Kitchen Safety and Food Borne Illness
Kitchen Safety and Food Borne Illness
Kitchen Safety and Food Borne Illness Notes
Meat Temperature Poster
Performance Objective 2: Consistently demonstrate preventative practices associated with kitchen safety and sanitation procedures.
Performance Objective 3: Students will complete food and kitchen safety training similar to that needed for that ServSafe Food Handlers Certificate using the option to get a Food Handers Permit out of your county Health Department with the Utah Restaurant Association.
ServeSafe Sanitation Training Presentation
STRAND 1 RECIPES
STRAND 1 TESTS, QUIZZES AND REVIEWS
STRAND 1 WEB Sources
20/20 Prime Time Mix Contamination Video Report (Logan, Utah)
STRAND 2
Students will use the skills of kitchen equipment and management.
STRAND 2 LESSON IDEAS Sources
Standard 2: Identify abbreviations, food measurement terminology and demonstrate proper calculating techniques. STEM (Math)
Cooking Terms with Pictures
Equivalents and Abbreviations Bingo
Measurement Songs
Studying a Recipe and Equivalent Cartoons
Standard 3: Integrate mathematic concepts through equivalents, recipe adjustments and conversions. STEM (Math)
Conversions Lab - STEM
Equivalents and Abbreviations Switch Chart
Studying a Recipe and Equivalents
Performance Objective 4: Consistently demonstrate proper calculating and preparation techniques in planning a recipe.
STRAND 2 RECIPES
STRAND 2 TESTS, QUIZZES AND REVIEWS
STRAND 2 WEB Sources
STRAND 3
Students will find out the sources and processes of carbohydrates and fiber and apply appropriate preparing food techniques.
STRAND 3 LESSON IDEAS Sources
Standard 1: Identify carbohydrates, their sources and processes and the significance of whole grain products in your body. STEM (Math)
Carbohydrates
Carbohydrates
Easy and Complex Carb Experiment - STEM
Easy and Complex Carb Lesson
Performance Objective 5: Positively have fun playing the preparation of the complex carb food on your own. Compare the dietary content and price of the comparable convenience food versus. the complex carb food on your own.
Complex Carbs Performance Recipes - STEM
Diet and price Analysis of Biscuits
Diet and price Analysis of Cheddar Biscuits - STEM
Diet and price Analysis of Lemon Poppy Seed Muffins - STEM
Nutrient and price Analysis of Macaroni and Cheese - STEM
Diet and price Analysis of Pepperoni Calzones - STEM
Quickbread Comparison Worksheets - STEM
STRAND 3 RECIPES
STRAND 3 TESTS, QUIZZES AND REVIEWS
STRAND 3 WEB Sources
STRAND 4
Students will find out the sources and processes of proteins and lipids (oils and fats) and apply appropriate preparing food techniques.
STRAND 4 LESSON IDEAS Sources
Standard 1: Identify proteins (complete, incomplete and complementary), their sources and processes in your body. STEM (Math/Science)
Protein
Protein Unit
Protein Unit Notes
Performance Objective 6: Positively have fun playing the preparation of the complete and/or complimentary protein food on your own. Compare the dietary content and price of the comparable convenience food versus. the entire and/or complimentary food on your own.
Diet and price Analysis of Chicken Pillows/Chicken Crescent Rolls - STEM
Diet and price Analysis of Southwest Beans and Grain - STEM
Protein Food Comparison Worksheets - STEM
Protein Performance Recipes - STEM
Performance Objective 7: Positively have fun playing the preparation of the low-fat food. Compare the dietary content and price of the comparable high-fat food versus. the reduced-fat food.
High-fat-Low-fat Comparison Worksheets - STEM
High-fat-Low-fat Performance Recipes - STEM
Diet and price Analysis of Chicken Pillows/Chicken Crescent Rolls - STEM
Diet and price analysis of Chocolate Cupcakes - STEM
Diet and price Analysis of Lemon Poppy Seed Muffins - STEM
STRAND 4 RECIPES
STRAND 4 TESTS, QUIZZES AND REVIEWS
STRAND 4 WEB Sources
STRAND 5
Students will find out the sources and processes of select vitamins, minerals and water and apply appropriate preparing food strategies to foods full of these nutrients.
STRAND 5 LESSON IDEAS Sources
Standard 1: Identify select vitamins, their food sources, functions and deficiencies in your body. STEM (Math/Science/Biology)
Fundamental Minerals and vitamins
Fat Soluble Vitamins
Teens Health Vitamin Chart - STEM
Vitamin Mineral Deficiencies Illnesses and knowledge - STEM
Water, Minerals and vitamins
Standard 2: Identify select minerals, their food sources, functions and deficiencies in your body. STEM (Math/Science/Biology)
Electrolytes
Standard 4: Apply food list and preparation guidelines associated with vegetables and fruit. STEM (Biology/Science)
Farm to Fork Video Link - STEM
Vegetables and fruit
Oxidation Experiment
Performance Objective 8: Positively have fun playing the preparation of the canned/frozen and/or fresh produce food. Compare the dietary content and price of the comparable canned/frozen versus. fresh produce food.
Fresh Frozen Fruits & Vegetable Performance Recipes - STEM
Diet and price Analysis of Chicken Pot Cake - STEM
Diet and price Analysis of Chicken Stir Fry - STEM
Diet and price Analysis of Fruit Pizza - STEM
STRAND 5 RECIPES
STRAND 5 TESTS, QUIZZES AND REVIEWS
STRAND 5 WEB Sources
