Approved by the Board of Education January 24, 2013
Developed: Revised: November 2012 Approved: January 2013
Parsippany-Troy Hills School District
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION
Table of Contents STATEMENT OF PURPOSE ............................................................................................................................................................................................ 4
THE LIVING CURRICULUM .......................................................................................................................................................................................... 5
AFFIRMATIVE ACTION .................................................................................................................................................................................................. 5
COURSE PROFICIENCIES AND OBJECTIVES............................................................................................................................................................. 7
COURSE PROFICIENCIES AND OBJECTIVES (continued) ......................................................................................................................................... 8
GRADING PROCEDURES ............................................................................................................................................................................................... 9
BIBLIOGRAPHY ............................................................................................................................................................................................................. 21
APPENDIX A SAMPLE AUTHENTIC ASSESSMENT ............................................................................................................................................. 22
APPENDIX B NEW JERSEY STUDENT LEARNING STANDARDS ..........................................................................................................................29
APPENDIX C CURRICULUM MODIFICATIONS AND ADAPATIONS ……………………………………………………………………………………………………………..30
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 4
STATEMENT OF PURPOSE This full-year elective will introduce the student to basic food preparation skills and nutrition. Students will develop practical problem- solving
skills as they study nutrition, food management, and preparation. Activities will reinforce math and science skills, develop critical thinking,
cooperative learning, self-direction and responsibility through food laboratory projects. Students will be encouraged to utilize technology and
resources for nutritional analysis.
All laboratory experiences will be designed to emphasize food science principles, nutrient contribution, role in diet and meal planning, consumer
concerns, and individual and workplace skills in cooperation and teamwork, attitude and effort, and positive work habits. Wherever applicable,
projects will be applied to both a family and individual wellness and a career focus.
Separately we assess students to gauge progress and inform instruction. Benchmark assessments for students in grades 6 through 8 are administered
once per quarter.
RATIONALE
This course revision reflects new approaches to health and nutrition integrated into the authentic skill-based course of study. A proficiency about
vegetarian diets has been added, as well as websites which students will use to find and evaluate recipes. The course of study now reflects the
NEW JERSEY STUDENT LEARNING STANDARDS for Health (for the nutrition content), 21st
Century Life and Careers, and Technology. In
addition, the course is aligned with Common Core Standards for English Language Arts for Literacy in Science and Technical Subjects.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 5
THE LIVING CURRICULUM
Curriculum guides are designed to be working documents. Teachers are encouraged to make notes in the margins. Written comments can serve as
the basis for future revisions. In addition, the teachers and administrators are invited to discuss elements of the guides as implemented in the classroom
and to work collaboratively to develop recommendations for curriculum reforms as needed.
AFFIRMATIVE ACTION
During the development of this course of study, particular attention was paid to material, which might discriminate on the basis of sex, race, religion,
national origin, or creed. Every effort has been made to uphold both the letter and spirit of affirmative action mandates as applied to the content, the texts
and the instruction inherent in this course.
MODIFICATIONS AND ADAPTATIONS For guidelines on how to modify and adapt curricula to best meet the needs of all students, instructional staff should refer to the Curriculum Modifications and Adaptations included as an Appendix in this curriculum. Instructional staff of students with Individualized Education Plans (IEPs) must adhere to the recommended modifications outlined in each individual plan.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 6
GOALS
1. Demonstrate knowledge of food science principles and proper techniques of food preparation.
2. Gain knowledge of nutrition and its effects on people, understand the principles of food preparation relative to nutrition, and plan
menus which reflect knowledge of nutritional needs.
3. Exhibit attributes of general employability including: initiative, promptness, dependability, courtesy and cooperation, cleanliness,
safety, working effectively with others, maintaining regular attendance, a sense of responsibility for activities and their outcomes.
4. Demonstrate a clear knowledge of safe and sanitary food preparation techniques, as well as use proper terminology, techniques, and
equipment for a specific task.
5. Develop and demonstrate effective management principles, and competencies in critical thinking, problem solving, decision making,
and cooperative learning.
6. Explore a variety of career paths in the food service/hospitality field, and learn the requirements of each.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 7
COURSE PROFICIENCIES AND OBJECTIVES
COURSE: HEC615 COURSE DESCRIPTION: INTRODUCTION TO FOOD PREPARATION AND NUTRITION
1. name the six major nutrients and be aware of their importance in a healthy diet
2. relate nutrition to wellness.
3. be aware of how nutrients are absorbed, transported and stored in the body.
4. list the causes and effects of obesity.
5. list the food groups in the ChooseMyPlate government guide and the importance of each in your wellness plan.
6. be aware of how nutritional needs can be met through meals and snacks.
7. recognize and follow basic safety principles in the lab.
8. discuss the causes of food-borne illness and explain how proper food handling practices can prevent them.
9. list techniques and tools to properly measure.
10. identify the use and maintenance of kitchen appliances.
11. identify and safely use food preparation equipment.
12. identify recipe components and properly read and execute a recipe.
13. define food preparation terminology and demonstrate appropriate techniques and equipment for each.
14. practice time management and organizational skills in group food laboratory experiences.
15. select a recipe, prepare an appropriate market order and complete the required food preparation.
16. interpret information on food labels and follow portion control guidelines.
17. properly select and store fruits and vegetables.
18. apply cooking principles and techniques to the preparation of fruits and vegetables.
19. identify the nutritional value of fruits and vegetables.
20. list products made from grains and how to properly select and store them.
21. identify and apply cooking principles to the preparation of cereals, grains, quick breads and yeast breads.
22. list the nutritional value of cereal and grain products. 23. list, select and properly store dairy products.
24. list and apply the principles of the preparation of dairy products.
25. analyze the nutrient content of dairy products.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 8
COURSE PROFICIENCIES AND OBJECTIVES (continued)
26. identify the parts of an egg and the classification of eggs by size.
27. list and apply the cooking principles of eggs.
28. explain the functions of eggs in recipes.
29. properly select and store meat, poultry, and fish products.
30. describe and apply the cooking principles of meat, poultry, and fish products.
31. analyze the nutritional value of meat, poultry, and fish products.
32. identify non-meat sources of protein, and prepare recipes using these ingredients.
33. list and properly apply candy making techniques.
34. learn the skills of self-assessment within the food laboratory setting.
35. identify the careers paths available in the food service industry and the requirements for each.
36. utilize the Internet for information on nutrition, recipes and careers.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 9
GRADING PROCEDURES
Laboratory Experiences
50%
• planning
• problem solving
• quality of work
• cleanliness of work station
• accurate assessment of product
• recognition of techniques learned
• time management
• kitchen team cooperation
Tests & Quizzes 30%
• matching
• true/false
• open-ended responses
• fill in
Classwork/Participation (non-laboratory experiences) 15%
• text assignments
• contributions to class discussions
• completion of worksheets
• completion of laboratory assessment forms
• note taking
Work Folder 5%
• completeness
• organization
• self-evaluations of student progress
• all required graded student work
Final Grade
Full Year Course
• Each marking period shall count as 20% of the final grade • The midterm assessment will count as 10% of the final grade,
and the final assessment will count as 10% of the final grade.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 10
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 11
CONTENT OUTLINE STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
1. name the six major nutrients and be
aware of their importance in a
healthy diet.
8.1.12.A.2
9.1.12.A.1
RST.9-10.3, 7
• divide class into six groups and
have them develop an activity
that illustrates the importance of
each nutrient in the diet.
• lab: prepare a variety of dishes
emphasizing specific nutrients:
e.g., pasta, rice, protein, low-fat
breakfast, low-fat salad bar.
PowerPoint™ or Prezi slides or
Publisher™ pamphlet
Lab Evaluation Checklist
Verbal responses to tastings
2. relate nutrition to wellness. 2.1.12.A.1
2.1.12.B.3
8.1.12.F.11
RST.9-10.8, 9
• read selected articles on
nutrition and health and take
notes on wellness.
• provide students with case
studies and have them write a
short analysis, giving examples
from their own experiences.
Paragraph on wellness
Reactions to case studies
EBSCO periodical
database on Media
center website
3. be aware of how nutrients are
absorbed, transported and stored in the body.
2.1.12.B.3
RST.9-10.7 • write a travel diary of ham-
burger trip through the digestive
system.
• experimental lab: Hold a piece
of soda cracker on tongue for
five (5) minutes. Describe
change in taste.
Written report in narrative form
Food Science Lab Questions
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 12
CONTENT OUTLINE STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
4. list the causes and effects of
obesity.
2.1.12.C.1
2.2.12.B.1
2.2.12.B.2
8.1.12.F.1
RST.9-10.2, 8
RST.11-12.7
• watch Video Supersize Me and
answer questions on worksheet.
• find current event articles in
newspapers and on the Internet
which relate to the obesity crisis
and summarize them.
Worksheet
Summary papers
Periodical databases
5. list the groups in the
ChooseMyPlate government guide and the importance of each in your
wellness plan.
2.1.12.B.3
8.1.12.F.1
RST.9-10.7 RST.11-12.9
• distribute ChooseMyPlate/Food
Guide Pyramid materials and
analyze each component
through discussion. • keep a food intake journal for
two days. Use the software
program which accompanies the
ChooseMyPlate website to
analyze quality of diet.
Teacher observation and
assessment
Journal and printout of analysis
Food Guide Pyramid
materials were in depth
and will remain online
for an undetermined
time. They may be
useful in tandem with
ChooseMyPlate, or for
comparison purposes.
6. be aware of how nutritional needs
can be met through meals and snacks.
2.1.12.B.3
RST.11-12.7 • evaluate empty packages from
snack food items.
• lab: prepare a nutritious
alternative snack.
Written evaluation
Lab: Evaluation Checklist
7. list and follow basic safety
principles in the lab.
9.3.12.C.11
9.3.12.C.13
RST.11-12.4
• Identify potential kitchen
hazards.
• demonstrate basic first aid and
emergency procedures.
Safety posters
How-to demonstrations
Teacher observation
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 13
CONTENT OUTLINE STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
7. (continued)
• video: Kitchen Safety &
Sanitation
8. list the causes of food-borne illness
and explain how proper food
handling practices can prevent
them.
8.1.12.F.1
9.3.12.C.6
RST.11-12.8, 9
• research common food borne
illnesses and list symptoms and
prevention.
• develop sanitation guidelines
for special situations (holidays,
picnics, salad bars, bag lunches
and catering).
Written reports
Checklist or graphic organizer
MedlinePlus
(govenrment health
database) cdc.gov
(Center for Disease
Control) Salem
Health Teen
Health and
Wellness
9. list techniques and tools to properly
measure.
9.3.12.C.6
RST.9-10.3, 4 • observe teacher demonstration
of equipment and techniques
reinforced by written handouts
with same information. • prepare a recipe using the
proper measuring equipment and techniques.
Teacher observation, test
Lab assessment
10. identify the use and maintenance of kitchen appliances.
9.3.12.C.11
RST.9-10.3 • teacher demonstration of use
and care of appliances
reinforced by written handout.
• prepare recipes requiring the
use and care of each appliance.
Teacher observation
Lab assessment
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 14
CONTENT OUTLINE
STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
11. identify and safely use food
preparation equipment.
9.3.12.C.11
9.3.12.C.13
RST.9-10.3, 4
• teacher demonstration of use and care of kitchen equipment
reinforced by written handout. • prepare recipes requiring the
use and care of each piece of
equipment.
Teacher observation, test
Lab assessment
12. identify recipe components and
properly read and execute a recipe. 9.3.12.C.6
RST.9-10.3
RST.11-12.4
• Reading a Recipe worksheet.
• prepare the same recipe with
two different formats. Evaluate
the pros and cons of each.
Assess worksheet
Written comparison of formats,
either paragraph or pro/con chart
13. to identify food preparation
terminology and demonstrate
appropriate techniques and
equipment for each.
9.3.12.C.6
RST.9-10.3 • participate in a class discussion
of terms reinforced with written
handout. • prepare recipes that demonstrate
specific preparation
terminology (mixing, cutting,
cooking).
Test
Lab assessment
14. to practice time management and
organizational skills in group food laboratory experiences.
9.1.12.C.4
9.1.12.C.5
RST.9-10.4
RST.11-12.3
• using a recipe, develop a work
and time plan.
• prepare a recipe to be
completed, sampled, and
cleaned up by the end of an
allotted time period.
Written work/time plan
Lab assessment
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 15
CONTENT OUTLINE STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
15. select a recipe, prepare an
appropriate market order and
complete the required food
preparation.
9.3.12.C.6
RST.11-12.6 • use cookbooks to select recipes
which meet pre-determined
criteria. • carry recipe through to
completion using ingredients on
market order.
Written market order
Lab assessment
16. interpret information on food labels 2.1.12.A.1 • locate and identify various types
of information on food labels
from a variety of foods.
• analyze label portion size and
compare to the amount visually
eaten. Include calorie amounts,
calories from fat, nutrients per serving.
Class discussion and follow portion control 2.6.12.A.3 guidelines. RST.11-12.7, 9
Written analysis
17. properly select and store fruits and
vegetables.
9.3.12.C.13
RST.9-10.7 • identify edible parts of fruits and
vegetables and categorize in
groups to make generalizations about selection, use and storage.
Completed Chart and Summary
Test
18. apply cooking principles and techniques to the preparation of fruits and vegetables.
9.3.12.C.6
RST.9-10.3, 4 • prepare a variety of recipes
using fruits and vegetables.
Lab assessment
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 16
CONTENT OUTLINE
STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
19. list the nutritional value of fruits
and vegetables.
2.1.12.B.3 • class discussion reinforced by
handout of color cues for
determining nutrition of fruits
and vegetables.
Quiz
20. list products made from grains and 9.3.12.C.11 • worksheet comparing yeast and
quick breads.
• differentiate and identify types
of grains and their parts.
Completed worksheet how to properly select and store 9.3.12.C.13 them. RST.9-10.9
Discussion
21. list and apply cooking principles to the preparation of cereals, grains, quick breads and yeast breads.
2.1.12.B.3
RST.9-10.3, 9 • prepare a variety of grains:
compare for taste, texture and
appearance. Choose and
prepare a suitable recipe for
each. • prepare a variety of quick
breads and yeast breads
Lab assessment
Lab assessment and student
tastings
22. list the nutritional value of cereal
and grain products. 2.1.12.B.3
RST.9-10.5 • class discussion of the
nutritional benefits of eating
whole grains.
• define enrichment and
fortification and their impact on
the nutritional value of cereals
and other grain products.
Participation in discussion
Written analysis
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 17
CONTENT OUTLINE
STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
22.(continued) RST.9-10.9 • compare calories and nutrient
content of natural, refined and
processed carbohydrate foods.
Chart with data
23. list, select and properly store dairy products.
9.3.12.C.13 • display a variety of dairy foods
and list uses of each.
• participate in a cheese tasting and analysis of taste, texture,
personal preference.
.
Brainstorm, class discussion
Notes on tasting
24. to list and apply the principles of
the preparation of dairy products. 9.3.12.C.6
RST.9-10.3 • experimental lab: prepare
homemade hot cocoa: take
precaution to avoid skin
formation, curdling, and
scorching. • lab: prepare a cheese sauce
using a roux and white sauce.
Food Science Lab Questions
Lab assessment
25. analyze the nutrient content of dairy
products. 2.1.12.B.3
RST.9-10.7 • prepare dips using sour cream,
yogurt and cottage cheese.
Serve with raw vegetables.
Compare acceptability and
nutrient value. • suggest ways for people who
don’t like milk to increase their
calcium consumption.
Small group discussion, written
quiz
Class discussion, written quiz
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 18
CONTENT OUTLINE
STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will be able to:
26. list the parts of an egg and the
classification of eggs by size. 2.1.12.B.3
RST.9-10.7 • list three criteria to use when
selecting eggs: size, grade and
freshness date. • look at egg through light then
crack it and locate its main
parts.
• list the six sizes of eggs and
their corresponding weight per
dozen.
Teacher observation, written test
Teacher observation
Student responses
Worksheet
Quiz
27. list and apply the cooking
principles of eggs.
9.3.12.C.6
RST.9-10.3 • experimental lab: prepare egg
drop soup to illustrate protein
coagulation. • lab: prepare a variety of recipes
using eggs as an ingredient.
Food Science Lab Questions
Lab assessment
28. explain the functions of eggs in recipes.
9.3.12.C.6
RST.9-10.4 • define: emulsifier, binder,
thickener, and leavener and how eggs act as these agents in
various recipes
• prepare a recipe for each of the
four functions.
Written test
Oral descriptions when cooking
Lab assessment
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 19
CONTENT OUTLINE
NEW JERSEY
STUDENT LEARNING
STANDARDS
NEW JERSEY STUDENT LEARNING STANDARDS Tech Lit
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will be able to:
29. properly select and store meat, 9.3.12.C.13 • list animals raised for meat and the corresponding retail meat
name. • using a meat chart, identify
major wholesale and retail cuts
and determine those that are
tough and tender.
• take notes on teacher lecture on
types of seafood.
Test poultry, and fish products. RST.9-10.4, 7
Worksheet
Game
Teacher observation
Quiz
30. list and apply the cooking
principles of meat, poultry, and fish products.
9.3.12.C.6
RST.9-10.3 • lab: choose a less tender cut of
meat and demonstrate ways to
tenderize it. • lab: prepare a variety of recipes
using meat, poultry and fish
techniques.
Lab assessment
Lab assessment
31. analyze the nutritional value of
meat, poultry, and fish products.
2.1.12.B.3
RST.11-12.3, 9 • list the special nutrient
contributions of the three categories in the meat group through class discussion.
• lab: find and prepare recipes
which combine two incomplete
proteins to make a complete
protein dish.
Written chart
Lab assessment
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 20
CONTENT OUTLINE STANDARDS
SUGGESTED ACTIVITY EVALUATION/
ASSESSMENT
TEACHER
NOTES
The student will be able to: Students will:
32. identify non-meat sources of
protein, and prepare recipes using
these ingredients.
RST.11-12.3, 7 • analyze nutritional content of recipes based on nuts, beans,
tofu, etc.
• select and prepare vegetarian
recipes
Graphic organizer
Tastings, lab assessments
33. list and properly apply candy
making techniques.
9.3.12.C.6
RST.11-12.7 • practice using a candy ther-
mometer by measuring the
temperature of various water
samples. • prepare various candy recipes
using different syrup tem-
peratures.
• classify crystalline and non-
crystalline candies by com-
pleting a worksheet.
Teacher observation
Lab assessment
Worksheet
34. learn the skills of self-assessment
within the food laboratory setting.
9.3.12.C.6
RST.11-12.8, 9 • complete self-assessment rubric
after completing each lab.
Lab assessments
35. identify the careers path available in the food service industry and the requirements for each.
8.1.12.F.1
9.3.12.C.7
9.3.12.C.8
RST.11-12.7, 8, 9
• research local career oppor-
tunities in the food
service/hospitality field and the
requirements for each.
• write a paragraph on why or
why not they would choose a
career in the food service
industry.
Written report, class discussion
Written paragraphs
www.bls.gov Occupational
Outlook Handbook
Career databases via
the media center
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 21
COURSE OUTLINE STANDARDS SUGGESTED
ACTIVITY
EVALUATION
ASSESSMENT
TEACHER
NOTES
The student will be able to: The student will:
36. utilize the Internet for
information on nutrition, recipes and careers.
8.1.12.F.1
9.1.12.A.2 • compare recipes on
websites.
• analyze the nutritional value
of a recipe on health.gov.
dietary
guidelines.
• use career databases to find
requirements and working
conditions for food service
careers.
• Interviews with food
service workers
Paragraph on preferred site
Written analysis
Graphic organizer on career
options
Student notes, group
discussions
Allrecipes.com http://kidshealth.org/teen/recipes www.cooks.com www.foodnetwork.com www.recipes.com
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 22
BIBLIOGRAPHY TEXTBOOK:
Byrd-Bredbenner, Carol. Adventures in Food and Nutrition. Tinley Park, IL: Goodheart-Willcox, 2007. Print.
RESOURCE:
Largen & Bence. Guide to Good Food. Tinley Park, IL: Goodheart-Willcox, 2008. Print.
VIDEOS:
Supersize Me
Kitchen Safety & Sanitation
WEBSITES:
Allrecipes.com Recipes and menu ideas
http://kidshealth.org/teen/recipes Site run by nonprofit Nemours Foundation www.ChooseMyPlate.gov Interactive government site on nutrition and health hints
www.ChooseMyPlate.gov Nutrition information from the US Department of Agriculture
www.cooks.com Recipe search and nutrition information from the Food and Drug Administration
www.fda.gov Food and Drug Administation
www.foodnetwork.com Source of recipes, information on shows and chefs
www.health.gov. Dietary guidelines
www.recipes.com Large database of recipes
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 23
APPENDIX A SAMPLE AUTHENTIC ASSESSMENT
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 24
SAMPLE AUTHENTIC ASSESSMENT
1. Task:
You have applied for a scholarship to J & W University. They send you the list of criteria for selecting and completing a recipe to be judged by a
committee from the university. The contest will held locally and you must bring all ingredients and baking equipment to the test site. Your foods
teacher may assist you with planning and time management but may not be present during the actual preparation. All work including cleanup, must
be completed by the end of a 40 minute time period.
2. Scone Recipe.
3. Equipment list.
4. Time Plan Sheet.
5. Authentic Assessment Rubric: see sample of lab rubric.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 25
BREAKFAST SCONES
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 T brown sugar ⅓ cup milk
1 teaspoon grated orange peel
3 T butter ¼ cup raisins
Heat oven to 375F. Grease cookie sheet.
In a large bow, mix flour, salt, baking powder, sugar and orange peel.
With a pastry blender, cut in butter until mixture looks crumbly.
Add milk and raisins and stir with fork to form a soft dough.
On a lightly floured surface, pat into a 7” circle. Cut into 8 wedges (like a pie) and place on a baking sheet.
Bake 12 minutes or until golden.
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 26
EQUIPMENT PLAN
KITCHEN TOOL: TASK:
FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 27
TIME PLAN
TIME: TASK:
FOODS LAB EVALUATION
Kitchen#_
Recipe
Tasks performed for this recipe:
Name
Tasks:
Name
Tasks:
Name
Tasks:
Name
Tasks:
Checklist Yes No
All students washed hands. Measured accurately.
Used correct utensils.
Dishes cleaned with hot water and soap.
Sinks, stoves and counters left clean and dry.
All dirty dishcloths and towels placed in washer.
All equipment returned to proper storage place.
All preparation and cleanup finished on time.
Properly followed directions in recipe.
Finished product had good overall quality.
Three things we learned from this lab are:
1.
2.
3.
Appendix A-1
Three things that went well are:
1.
2.
3.
Three things we could have improved are:
1.
2.
3.
We (would, would not) make this recipe again because:
Appendix A-1
Link to Previous
APPENDIX B NEW JERSEY STUDENT LEARNING STANDARDS
2 - Comprehensive Health and Physical Education 3 - English Language Arts 4 - Mathematics 5 - Science 8 - Technology 9 - 21st Century Life and Careers
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APPENDIX C CURRICULUM MODIFICATIONS & ADAPTATIONS
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