May 20-24 Final Lab/Recipe File

EQ=Essential Question(s), LT=Learning Target, Eval=Assessment/Evaluation
M May 20 TU May 21 W May 22 TH May 23 F May 24
*Discuss Tuesday's
Final Lab
*Recipe Card
File Project
FINAL LAB:
Prepare food with
your group with only
a recipe and materials.
Very little assistance
will be given.
*Discuss Final Lab
*Return & Record
*Collect Logs
*Recipe Card File
*Complete
any missing
work especially
Recipe Card
File Projects
*Utensil BINGO
Field Trips

Any students
remaining will
work on cleaning
up the food lab
with a treat.
EQ: How can I prepare
foods successfully?
LT1: I can prepare foods
with a group of other
people.
LT2: I can apply the skills
learning this semester to
a new lab as independently
as possible.

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May 13-17 Finishing Egg Unit

M May 13 TU May 14 W May 15 TH May 16 F May 17
LAB:
Cinnamon
Coffeecake
LAB:
Scrambled Eggs

Eat with coffeecake,
applesauce, and juice
*R & R
*Review for
Egg Quiz
Egg QUIZ *Quiz Make-Ups
*Start Recipe
Card File Project
EQ: How can I prepare
food successfully?
LT: Food lab
Eval: Lab
Same EQ1: What nutrients
are found in eggs?
EQ2: How can I prepare
eggs successfully?
LT1: I can name nutrients
found in eggs.
LT2: I can prepare eggs
successfully.
Eval: Quiz Tomorrow
Same as W
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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May 6-10 Egg Unit

M May 6 TU May 7 W May 8 TH May 9 F May 10
*Finish Egg Notes
*New Policy
*Read and discuss
Egg Chap. 36
Egg Worksheet Egg Video
and Notes
*Copy Recipe
*Demo of
Cinnamon
Coffeecake
*Complete
Work Plans
for labs M & TU
*Catch up on
assignments
EQ1: What nutrients are
found in eggs?
EQ2: How do I prepare
eggs safely and successfully?
LT1: I can name nutrients
found in eggs.
LT2: I can prepare eggs
safely and successfully.
Eval: Later
Same

Eval: Egg WS
Same

Eval: Egg Notes
and discussion
Same as M Same as M
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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April 29-May 3 F & V and Eggs

M April 29 TU April 30 W May 1 TH May 2 F May 3
*Collect any
missing work
*Return & Record
*Review Game
*Food Label
Quiz
*F & V Quiz
*Quiz Make-Ups
*F & V Love Letter
*Egg Notes
*R & R
*Read and discuss
Egg Chapter
*Start Egg WS
EQ1: How do fruits and
vegetables help my body?
EQ2: How can I prepare
fruits & vegetables suc-
cussfully?
EQ3: What are food labels
and how can they help me
make wise purchases?
LT1: I can name nutrients in
F & V in addition to
explaining how to prepare
them.
LT2: I can find valuable
information on a food label
to help me make good
consumer decisions.
Eval: Quizzes tomorrow
Same Same EQ1: What do eggs
provide for my body?
EQ2: How can I prepare
eggs and egg dishes
successfully?
LT1: I can list nutrients
provided by eggs.
LT2: I can prepare
eggs successfully.
Eval: Egg WS, Egg Test
Same
EQ=Essential Question(s), LT=Learning Target, Eval=Assessment/Evaluation

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April 22-26 Fruits & Vegetables

M April 22 TU April 23 W April 24 TH April 25 F April 26
LAB: Carrot
Cake Day 1
LAB: Carrot
Cake Day 2
*R & R
*Fruit Chapter
Overview &
Food Models
*Start Fruit WS
*Complete
Fruit WS
*Watch Fruits
& Vegetables
DVD
*Complete Fruit WS
*Fruit Smoothie
Demo & Share
EQ: How can I
prepare fruits
and vegetables
successfully?
LT: I can prepare
fruits and veggies
successfully.
Eval: Lab
Same EQ1: How do fruits
and vegetables
help my body?
EQ2: How can I
prepare fruits &
vegetables
successfully?
LT: Fruits
Eval: Fruit WS
Same Same
EQ=Essential Question(s), LT=Learning Target, Eval=Assessment/Evaluation

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April 15-19 Soul Food and Fruits & Veggies

We begin the week learning about African American inventions related to food and will get to see and taste Soul Food. We will then return to our unit on Fruits and Vegetables.

Download file "Soul Food WS*.pdf"
M April 15 TU April 16 W April 17 TH April 18 F April 19
*Learn about inventions
related to food by African
Americans via Mrs. Ali
*Mrs. Ali will demonstrate
and share fried cornbread
and greens.
Mrs. Ali returns
to demonstrate
and teach how to
make Sweet Potato
Tea Cakes. Students
will make and eat them.
*Finish Veg
Tasting WS
*Soul Food WS?
*Copy Recipe
*Finish WSs
*Demo
*Work Plan
EQ1: What food-related
inventions were made
by African Americans?
EQ2: What is soul
food and its history?
LT: I can learn about
food from my culture
or a different one.
Eval: WS (later)
Same Same

EQ: Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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April 8-12 Fruits & Vegetables

The week begins with a food lab finishing out the Food Label unit and then we proceed to fruits and vegetables.
M April 8 TU April 9 W April 10 TH April 11 F April 12
LAB: Rice
Krispie Treats
*Fruit & Vegetables
Notes & Discussion
*R & R
Discuss vegetable
chapter, p. 240-7
*Veggie Food Models
*Explain Friday's
Activity
*Vegetable WS
Vegetable
Tasting
Activity
EQ: What do I need
to know to cook safely
and successfully?
LT: I can work with others
to make a recipe.
Eval: Lab or Lab Make-Up
for those who missed lab
EQ1: How do fruits and
vegetables help my body?
EQ2: How can I prepare
fruits and vegetables
successfully?
Eval: Worksheets and
test (both later)
Same Same EQ1: What do
different vegetables
taste like?
EQ2: Do I like a
specific vegetable?
Why or why not?
LT; I can taste different
vegetables and determine
if I like them or not.
Eval: Veg Tasting Act WS
EQ= Essential Question(s), LT=Learning Target, Eval=Assessment/Evaluation

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April 1-5 Food Labels & Cleaning


Download file "Food Label Notes*.pdf"Download file "Cereal Label Activity*.pdf"
This first week of April we will learn about food labels and give the kitchens a good cleaning.
M Apr 1 TU Apr 2 W Apr 3 TH Apr 4 F Apr 5
*R & R
*Food Label
Notes
Cereal Label
Assignment
*Explain change
of plans with
schedule
*Finish
Cereal Label
*Copy Recipe
*Complete Work
Plan for Monday's
lab of Rice Krispie
Treats
*Catch up on work
(mostly Cereal
Label Activities)
*Clean the labs
*Treat
*Catch up on work?
EQ1: Why is it
important for me
to understand
food labels?
EQ2: What are food
labels and how can I
use them effectively?
LT: l can use food labels
to help me make wise
nutritional choices.
Eval: Cereal Label
Activity and
Food Label Quiz
(Both later)
Same as
Monday
Same as
Monday
EQ: How can I work
successfully with others
to prepare food?
LT: I can become familiar
with recipes to be more
successful when I cook.
Eval: Rice Krispie Lab
EQ: How can we keep the
food lab safe and sanitary?
LT: I can help keep the kitchen
a safe and sanitary environment.
Eval: Kitchen Inspection
EQ = Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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Mar 25-28 Pizza Lab


M Mar 25 TU Mar 26 W Mar 27 TH Mar 28 F Mar 29
SNOW DAY

NO SCHOOL
*Copy Recipe
*Discuss Lab
*Work Plan
*Return papers,
if time
*Discuss plans for week
*Return papers
*Milk Video -
5 Facts
LAB:
Tortilla
Pizza
NO SCHOOL

Spring Holiday
NO SCHOOL EQ1: How can I prepare
milk and milk products
successfully?
EQ2: How can I work
cooperatively with others?
LT1: I can prepare foods
successfully.
LT2: I can work with others
cooperatively.
Eval: Tortilla Pizza Lab later
EQ1: How do milk and
milk products help my
body?
EQ2: How can I prepare
milk and milk products
successfully?
LT: Milk Information
Eval: Lab tomorrow
Same NO SCHOOL
EQ=Essential Question(s), LT=Learning Target, Eval=Assessment/Evaluation

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March 11-15 Milk Unit Continues

Download file "Milk Notes KEY*.pdf"Download file "Milk W:S*.pdf"
M Mar 11 TU Mar 12 W Mar 13 TH Mar 14 F Mar 15
*Discuss Milk
Chapter, p.
204-213
*Begin Milk
Worksheet
3rd: Class had lots
of questions about
breastfeeding which
we discussed at length.
*Milk Worksheet
Complete
Milk WS,
if needed
Dairy Ag Mag
Worksheet
with partner
3rd Period only:
*Collect Assignment
Logs & Hall Passes
*Finish Milk & Dairy
Ag Mag WS if needed
9th Period:
NO CLASS due to
Staff Vs. Student Assembly
EQ1: How do milk and
milk products help my body?
EQ2: How can I prepare milk
and milk products successfully?
LT1: I can identify nutrients of
milk and milk products.
LT2: I can shop for and store
milk and milk products effectively.
LT3: I can cook successfully with
milk and milk products.
Eval: Milk Worksheet
Same Same Same

Eval: Dairy
Ag Mag WS
Same
EQ=Essential Question(s), LT=Learning Target, Eval=Assessment/Evaluation

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March 4-8 Milk Unit

This week we beginning studying milk and milk products, our first food group unit.
M Mar 4 TU Mar 5 W Mar 6 TH Mar 7 F Mar 8
3rd Period:
*Lab Evaluation
*Return & Record
9th Period:
NO CLASS
3rd Period:
NO CLASS
9th Period:
*Lab Evaluation
*Milk Notes
*Return & Record
3rd Period:
*Return &
Return
*Milk Notes
9th Period:
NO CLASS
3rd Period:
NO CLASS
9th Period:
Milk Notes
(Field trip for
some students)

Utensil
BINGO
EQ1: What nutrients are
in milk and milk products?
EQ2: How do I prepare milk
and milk products successfully?
LT:
Eval: Later
Same Same Same EQ: What are different
pieces of kitchen
equipment called?
LT: I can correctly identify
pieces of kitchen equipment.
Eval: BINGO
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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Feb 25-Mar 1 First Lab this week!

If all goes as planned, students will have their first food lab of the semester this coming Friday!
M Feb 25 TU Feb 26 W Feb 27 TH Feb 28 F Mar 1
*Kitchen Safety
Video & WS
*Catch Up on
any class work
*Lab Rules &
Procedures
*Explore the
labs to find equipment
FOOD SAFETY AND
SANITATION TEST
*Copy Recipe
*Watch Demo
*Complete Work Plan
LAB:

Cinnamon
Rolls
EQ: How can I cook
safely and successfully?
LT: I can work safely and
successfully in the kitchen.
Eval: Quiz on Wed
Same as M Same as M EQ: How can I cook
safely and successfully?
LT: I can watch and listen
to a demonstration in order
to be prepared to cook in lab.
Eval: Lab on Friday
Same as TH
EQ=Essential Question, LT=Learning Target, Eval=Assessment/Evaluation

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Feb 19-22 Food Safety & Sanitation

Download file "FS&S WS (5 & 6)*.pdf"
TU Feb 19 W Feb 20 TH Feb 21 F Feb 22
Food Safety &
Sanitation (FS&S)
Worksheet (WS)
with partner
Complete FS&S
WS w/ partner
Class Discussion:
*Food Storage
*Not so Safe Supper
Storing Groceries
Safely WS
EQ: What do I need to know to
cook safely and successfully?
LT: Food Safety & Sanitation
Eval: FS&S WS
Same EQ: What do I need to know to
cook safely and successfully?
LT: Food Safety & Sanitation
Eval: (Tomorrow)
Same
Eval: Storing
Groceries
Safely WS
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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Feb 11-15 Lab Prep/Food Safety & Sanitation




M Feb 11 TU Feb 12 W Feb 13 TH Feb 14 F Feb 15
*Complete
Cookbook
Activity
*When finished,
do review puzzle
over Lab Prep to
prepare for quiz
on Wednesday
*Collect CS #2
*Complete
missing work
*Return graded
work
*Lab Prep
Review Game
LAB PREP
QUIZ
*Food Safety &
Sanitation Vocab
Notes as a class
*Start FS&S WS
with partner

NOTE: Parent-
Teacher Conferences
are 4:00 to 8:00 PM today!
NO SCHOOL

Parent-Teacher
Conferences
8 AM to noon
EQ: How can I cook
safely and successfully?
LT: Recipes/Review
Eval: Cookbook Activity/
Lab Prep Quiz on Wed.
Same Same

Eval: Lab
Prep Quiz
EQ: How can I prepare
foods safely?
LT: Food Safety &
Sanitation
Eval: FS&S WS (later)
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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Feb 4-8 Lab Prep


M Feb 4 TU Feb 5 W Feb 6 TH Feb 7 F Feb 8
*Return & record
assignments on
individual assignment
logs in folders
*Kitchen Equipment
Notes Discussion
Video: Kitchen
FUNdamentals
(cooking terms,
kitchen equipment,
some safety)
Measuring Demo
and Notes
Recipe Notes Cookbook
Activity
EQ: How can I cook
safely and successfully?
LT: Kitchen Equipment
Eval: Lab Prep Quiz (later)
Same Same Same

Eval: Cookbook
Activity also
Same

Eval: Cookbook
Activity
EQ=Essential Question, LT=Learning Target, Eval=Assessment/Evaluation

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Jan 28-Feb 1 Finishing Nutrition


Download file "Nutrition Notes Key*.pdf"Download file "Nutrition WS pdf.pdf"
Download file "Cooking Terms WS*.pdf"

M Jan 28 TU Jan 29 W Jan 30 TH Jan 31 F Feb 1
Finish Nutrient
Poster with partner
or small group
R & R
Review Game
for Wednesday's
Nutrition Test
Nutrition
Test
*Test Make-Ups
*Read and Discuss
Cooking Terms
*Cooking Terms WS
(Show students tests
individually)
SHORT CLASSES:
*Finish Cooking
Terms WS

*Read about
Kitchen Equip
Chap 14, p.
108-115
EQ1: What are nutrients
and what do they do
for my body?
EQ2: How can I make
nutritional food choices?
LT: Nutrient Info
Eval: Poster Project
Same

Eval: Nutrition
Test on Wed
Same

Eval:
Nutrition
Test
EQ: What do I need
to know to cook
safely and successfully?
LT: Cooking Terms
Eval: Cooking Terms WS
Same
EQ=Essential Question, LT=Learning Target, Eval=Assessment/Evaluation

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Jan 22-25 Nutrition Continues

M Jan 21 TU Jan 22 W Jan 23 TH Jan 24 F Jan 25
NO SCHOOL
MLK Day
Complete
Nutrition
Worksheet
*Finish Nutrition
Worksheet
*Explain Nutrient
Poster Project
(3rd Only)
3rd: Work on
poster project
9th: Explain &
start poster
project
Poster
Project
NO SCHOOL EQ1: What are nutrients
and what do they do for
my body?
EQ2: How can I make
good nutritional food
choices?
LT: Nutrients
Eval: Nutrition WS
Same Same Same
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

Download file "Nutrient Poster Proj*.pdf"

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Jan 14-18 Textbook and Nutrition


Download file "Scavenger Hunt WS PDF.pdf"
Download file "Nutrition Notes Outline pdf.pdf"
Download file "Nutrition WS pdf.pdf"
We will become more familiar with the class textbook, Discovering Food and Nutrition, this week and begin studying about Nutrition.
M Jan 14 TU Jan 15 W Jan 16 TH Jan 17 F Jan 18
Scavenger Hunt
Worksheet using
textbook. (This
assignment will
be completed
in class.)
Nutrition Notes
& Discussion
*Finish Nutrition
Notes & Discussion
*Read and Discuss
Nutrition Chapter,
Ch. 5, p. 34-45
Nutrition
Worksheet
to be
completed
individually
NO SCHOOL

Teacher
Institute
EQ1: What can I
learn from my
textbook?
LT: Textbook
Eval: Scavenger
Hunt WS
EQ1: What are nutrients
and what do they do for
my body?
EQ2: How can I make
nutritional food choices?
LT: Nutrition
Eval: Later
Same Same

Eval: Nutrition
Worksheet
NO SCHOOL
EQ=Essential Questions, LT=Learning Target, Eval=Assessment/Evaluation

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Jan 7-11 Welcome!


Download file "All About Me CF pdf.pdf"Download file "Parent Letter - CF PDF.pdf"
Welcome to Consumer Foods! This class is a one-semester class in the Family and Consumer Sciences (FCS or FACS) Department. The following topics may be covered this semester:
  • Nutrition
  • Comparison of Foods by Nutrition, Taste, and/or Cost
  • Cooking Terms, Kitchen Equipment, Measuring, and Recipes
  • Safety and Sanitation
  • Food Preparation in class (Cooking)
  • Food-related Careers
  • Meal Planning
  • Fast Food Industry
Please check this blog weekly for updates. I'm looking forward to a wonderful semester in Consumer Foods!



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