Foods I: Diet Analysis

Today we analyzed our diets using the http://www.choosemyplate.gov/ website.

If you missed class today, you need to print off the attached worksheet. Track your diet for 2 straight days and then go online and analyze your diet by following the steps on the worksheet your printed off. Answer the questions when you are finished, staple all papers together, and then hand it in.

Thanks!

Diet Analysis Worksheet

Foods I: Water & Electrolytes

Today we talked about the importance of water for our bodies. But, just like any nutrient, too much water can be harmful for our bodies. Most people do not get enough water throughout the day, though, so it's not as much of a concern as other nutrients are in excess.

To make up today, you'll need to go through the Water & Electrolytes PowerPoint and take notes using the note guide. You'll then need to create a water bottle label (the instructions are on the PowerPoint) to turn in with your note guide.

Thanks.

Water & Electrolytes PowerPoint

Water & Electrolytes Note Guide

Foods II: Meats & Green Pepper Steak

Today we talked about the different kinds of cuts from beef (tender vs. tough) and the proper techniques for cooking these cuts (DRY heat method for TENDER cuts, MOIST heat method for tough cuts). We then used a tough cut of meat for our recipe today: Green Pepper Steak.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

To make up today, you'll need to make the recipe at home. You'll also need to read the Meats Information Sheet to answer the questions on the Meats worksheet.

Thanks.

Meats Information Sheet

Meats Worksheet

Foods I: Vitamins & Minerals

Today we talked about vitamins & minerals. To make up class, you'll need to read through the Vitamins & Minerals information sheet and take notes on the Vitamins & Minerals note guide. Then you'll need to read the Vitamins & Minerals information sheet to fill in the Vitamins & Minerals worksheet.

Thanks.

Vitamins & Minerals Information Sheet

Vitamins & Minerals Note Guide

Vitamins & Minerals Worksheet

Foods II: Chicken Pot Pie

Today we finished our pastry unit by making Chicken Pot Pie. Here's the recipe if you missed class or you want to recreate the yumminess.

Chicken Pot Pie

Thanks.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Cream Pie

Today we finished our pastries unit by making a cream pie. We made the entire pie from scratch. We made homemade pudding (yum!), homemade crust, and a homemade topping (merinuge).

To make up this lab, use the recipe to make the cream pie. Please remember to bring in a sample.

Thanks.

Cream Pie

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Eggs

Today we learned all about the incredible, edible egg. To make up the Eggs Worksheet, you'll need to answer questions on the PowerPoint (using the Egg PowerPoint Questions paper) and then continue using the PowerPoint to fill out the Eggs Worksheet.

Thanks,
Ms. Dea

Eggs PowerPoint

Egg PowerPoint Questions

Eggs Worksheet

Foods I: Protein/Milk

Today we talked about Proteins and Milk. If you missed today, you'll need to read the Protein Information Sheet & Milk PowerPoint to answer the questions on the Protein & Milk Worksheet.

I then demonstrated how to make a simple white sauce by making Cream of Potato Soup. I've attached the recipe in case you would like to make it. You do not need to make this up if you missed class today.

Thanks.

Protein Information Sheet

Milk PowerPoint

Protein & Milk Worksheet

Cream Soup

Foods II: Fruit Salad

Today we took notes on salads. If you missed class, you'll need to go through the Salads PowerPoint and take notes. We then made a fruit salad.

Fruit Salad

Thanks.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Food Preparation Terms & Crepes

Today we took notes on food preparation terms and then made crepes. To make up this day:

1. Take notes on the following food preparation terms in the PowerPoint. Make sure you know them, because I will give you a quiz on them when you turn in your notes.

Food Preparation Terms PowerPoint

2. Make Crepes.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Microwave Lasagna

Today we reviewed Foodborne Illnesses and took a quiz. Please look over the following illnesses. When you turn in your Lasagna, I will give you a quick quiz on them:

Botulism: Canned food
Salmonella: Poultry/Chicken
E-coli: Ground Beef
Staph: Human mucous
Hepatitis A: Feces

We then made Lasagna:

Lasagna

Thanks!

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Kitchen Safety

Today we watched a video on Kitchen Safety & then took notes on a PowerPoint. If you missed class today, you'll need to go through the PowerPoint & fill out the worksheet.

Kitchen Safety PowerPoint

Kitchen Safety PowerPoint Guide

Foods I: Ramen Noodle Stir Fry

Today we finished our notes on produce. To make up the notes, go through the Produce PowerPoint and take notes. Also, take the quiz at the end of the PowerPoint to turn in with your notes.

We then made Ramen Noodle Stir Fry.

Produce PowerPoint

Ramen Noodle Stir Fry

Thanks.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Fruit Pizza

Before we cooked today, we took some notes on produce. You'll need to go through the Produce PowerPoint, take notes, and then take the quiz at the end of the PowerPoint.

We then made fruit pizza. One of the requirements for this lab was to make a design in the pizza, not just throw all the fruit on the pizza. To make up this lab, besides bringing in a sample of your fruit pizza, you will need to take a picture of your completed pizza with the design you've made.

Produce PowerPoint

Fruit Pizza

*For specific instructions on how to make up a lab, click here: Lab Make Up Instructions

Foods II: Pastries

Today we did a worksheet on pastries: Pastries Worksheet and then made a pie crust and filled it with instant pudding. If you missed class, please complete the worksheet & make a pie crust. To pass this off, I need you to bring me in the pie crust, not just a sample. Please just bring in the crust with nothing in it. Thanks.
Remember: *DO  NOT OVERMIX THE CRUST*

Pie Crust Recipe

Foods I: Fats & Chicken Toes

Today we did a worksheet & then made Chicken Toes (nuggets).

If you missed today, you'll need to read information on lipids & then print out & answer the questions on the study guide. Then make up the Chicken Toes lab.

Lipids Information

Fats Worksheet

Chicken Toes

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Information

Foods I: Quiche

Today we made Quiche & then took notes on eggs. If you missed class, please come in to get the notes.

Here is the recipe to make up the Quiche:

Quiche

Option: Make this quiche your own. Add your favorite vegetables and/or meats to this recipe. No matter what you add to the quiche, keep the eggs, cheese, and milk measurements the same. If you're wondering what would taste good, put in items that you would put in an omelette (green peppers, onions, spinach, ham, etc.). The possibilities are endless!

Thanks.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Casseroles

Today we made 6 different kinds of casseroles and we reviewed the 3 components of a casserole: base (protein), binder (liquid), and extender (carbohydrate). To make up this lab, choose 1 of the 6 casseroles & as always, bring in a small sample.

Casserole Recipes

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Oreo Cookies

Today we did a little artery clogging by making some high in saturated fat Oreo Cookies...and they were AmAzInG!!! If you make these at home, be sure to plan some intense exercising to burn off all that fat.

Oreo Cookies

*For information on what specifically you need to do to make up a lab, click here:Lab Make Up Instructions

Foods I: Chicken Fettuccine Alfredo

Today we made Chicken Fettuccine Alfredo. We also took a quiz on milk & proteins. You'll need to make up the lab at home and then come in to make up the quiz.

Chicken Fettuccine Alfredo

Thanks.


*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Etiquette Lab

Today we had our etiquette dinner. We made a meal, set the table properly, and practiced correct etiquette while eating.

To make up the lab today, you'll need to make a meal for your family (needs to include a main dish, appetizer, and a bread product) and then correctly set the table. You'll need to take a picture of your meal plated on the table & email it to me for points. If you forget how to set the table, here is the PowerPoint that you can use to review: Table Setting PowerPoint.

Thanks.

Foods II: Etiquette/Table Setting

Today we talked about proper etiquette & then we also went over how to set a table. To make up today's assignment, you'll need to go through the Table Setting PowerPoint & then fill out the Table Setting Note Guide and the Etiquette Worksheet.

After you have finished, you'll need to type a 1/2 page on why etiquette is important.

Thanks.

Table Setting PowerPoint

Table Setting Note Guide

Etiquette Worksheet (you may need to search the internet to find some answers not found on the PowerPoint)

Foods I: Biscuits & Gravy

Today we made another tasty quick bread...BISCUITS! We also made gravy to go with them. If you missed today, here is the recipe.

Biscuits & Gravy

Thanks.

*For more information on how to make up a lab, click here: Lab Make Up Instructions

Foods II: Cinnamon Rolls

Today we used our yeast bread dough we made last time to create ScRuMpTiOuS cinnamon rolls. Here's the recipe to make up this lab.

Cinnamon Rolls

Thanks.

*For more information on how to make up a lab, click here: Lab Make Up Instructions

Foods II: Yeast Breads

Today we made the dough for our cinnamon rolls that we will make next time. We also completed a study guide that you'll need to print off and complete: Yeast Bread Study Guide.

Cinnamon Rolls

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Muffins

Today we made your choice of: Banana Nut Muffins, Poppy Seed Muffins, Blueberry Muffins, Cornbread Muffins (picture above), or Bran Muffins.

Muffin Recipe

Be careful not to overmix your muffins. If you do, they will be too chewy & they won't have a nice hill on them (they will look like coneheads...something that you do NOT want).

You'll also need to print off the worksheet we did on Quick Breads: Quick Breads Worksheet by reading the information on the study guide: Quick Breads Study Guide.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Health Issues

To make up this lab, choose a Health Issue recipe to make. Bring in a small sample as usual ALONG WITH a paragraph explaining:

1. What is the health issue that benefits from the recipe you chose?
2. What causes this health issue (related to diet)?
3. What are some symptoms?
4. How would the recipe you made help someone with this health concern?

Health Issues Recipes

*For more information on how to make up a lab, click here: Lab Make Up Information

Foods I: Ham Fried Rice

If you missed today, fill out this worksheet: Pasta & Rice Worksheet by reading through this study guide: Study Guide - Pasta/Rice/Quick Breads.

Also, here is the recipe for Ham Fried Rice:

Ham Fried Rice

*For more information on how to make up a lab, click here: Lab Make Up Information

Foods II: Health Concerns Related to Diet

Today we took notes on health concerns that relate to our diets. While taking notes, you'll need to use context clues to help you fill in the note guide (ex. if anemia is a lack of iron in the blood, then a prevention would be to eat high in iron foods). You'll then need to create a PowerPoint focusing on a health concern that YOU are at risk for. Further directions are on the note guide.

Thanks.

Health Issues Related to Diet Note Guide

Health Issues Related to Diet PowerPoint

Foods I: Whole Wheat Pancakes

Today we did a complex & simple carbohydrate lab. Simple carbs come from the honey & complex carbs come from the whole wheat. Enjoy.

Honey Whole Wheat Pancakes

*For information on how to make up a lab, click here: Lab Make Up Instructions

Foods I: Carbohydrates

Today we talked about carbohydrates. You'll need to read the attached study sheet & then fill out the study guide on carbohydrates. We then talked about fiber and it's importance to you (you really missed out on the fiber discussion). Print out the Fiber Study Guide and answer the questions by reading the bolded paragraphs on the study guide.
Thanks.

Carbohydrates Study Sheet

Carbohydrates & Fiber Study Guide

Foods II: Adult Nutrition

Today we went over the Adult portion of our Nutrition Through the Lifecycle Notes. To make up this lab, you'll need to take the notes & then make up the lab.

Thanks!

Nutrition Through the Lifecycle Note Guide

Adult PowerPoint

Granola Bars & Orange Julius

*For more information on how to make up labs, click here: Lab Make Up Instructions

Foods I: Exploring ChooseMyPlate.Gov

Today we went down to the computer lab and explored the website http://www.choosemyplate.gov/. You'll need to print out the attached worksheet below and then go through the website to find the answers. Remember, you are exploring the website, so the answer many not pop right up, you'll need to search through the website to find all the answers.

Thanks.

Exploring ChooseMyPlate.Gov

Foods I: MyPlate & Dietary Guidelines Notes

Today we talked about MyPlate and the Dietary Guidelines. You'll need to print out the note guide & go through the PowerPoint. For notes on MyPlate, color & label the MyPlate and then take notes in the colored area.
Thanks!

MyPlate & Dietary Guidelines Note Guide

MyPlate & Dietary Guidelines PowerPoint

Foods II: Nutrition Through the Lifecycle, Childhood

Today we went through the first 2 sections on the Nutrition Through The Lifecylce Note Guide: "General Nutritional Needs" & "Childhood."

You'll need to print off the note guide & then go through the PowerPoint to fill-in-the-blanks on the first 2 sections.

Thanks!

Nutrition Through The Lifecycle Note Guide

General Nutritional Needs & Childhood PowerPoint

Foods I: Snickerdoodles

Today we took a quiz on Recipe Math & then made Snickerdoodles. You'll need to come in and take the quiz. Also, when you make your Snickerdoodles, you need to HALF the recipe (print off the recipe to turn in your half measurements). Then make the Snickerdoodles.

Thanks!

Snickerdoodles

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Labels & Aesthetics

Today we took a quiz and then did an assignment where we planned an aesthetically pleasing meal. You will need to take the quiz (found on the Aesthetics PowerPoint) & then fill out your aesthetics meal (remember, it must have a variety of each prinple of aesthetics).

We then took some notes on labels & then did some eating (I'm sad you missed out on this part). You'll need to print off the note guide & then go through the PowerPoint on Labels.

Thanks!

Labels Note Guide

Labels PowerPoint

Aesthetically Pleasing Meal

Aesthetics PowerPoint

Foods II: Cream Soup

Today we took a few more notes on soup & then cooked your choice of cream soup (options were: Cream of Potato, Cream of Broccoli, Creamed Corn, Cream of Spinach). Please come in & get the notes if you missed class.

Basic Cream Soup

Lab Make Up Instructions

Foods I: Foodborne Illnesses

Today we reviewed our recipe math & then took the post quiz. You'll need to come in to take the quiz.

Then we went over Foodborne Illnesses. Here is the Foodborne Illness PowerPoint and the Foodborne Illness Note Guide. Here are the answers to the note guide: Foodborne Illness Note Guide Answer Key.

Thanks!

Foods II: Chicken Noodle Soup

We took a few notes today on soup, so please come in and get the notes from me if you missed class. And here is the delish homemade soup from today. Mmm, mmm, good!

Homemade Chicken Noodle Soup

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Proper Measuring

Today in class I demonstrated how to make chocolate chip cookies and also demonstrated how to properly measure ingredients.

To make up class today, print off and fill out the Measurements Worksheet by reading through the Proper Measuring PowerPoint.

Thanks.

Measurements Worksheet

Proper Measuring PowerPoint

Foods II: Kitchen Math

Today we reviewed all of the kitchen math concepts from Foods I. This includes: equivalents, abbreviations, halving and doubling recipes, and proper measuring techniques. To make up today, print off and fill out the kitchen math note guide as you read through the Kitchen Math PowerPoint.

As you go through the Kitchen Math PowerPoint and review, please make sure you understand all concepts. You will be tested on them. If you are struggling with any concepts, please come and see me and I will help you.

Thanks.

Kitchen Math PowerPoint

Kitchen Math Note Guide

Foods I: Kitchen Equipment

Today we reviewed hand washing (wash in warm, running water, scrubbing for 20 seconds).

We then took notes on Kitchen Equipment. You'll need to go through the Kitchen Equipment PowerPoint and take notes on all of the kitchen equipment on the slides. Turn in these notes to make up your grade.

Thanks.

Kitchen Equipment PowerPoint

Foods II: Salads

Today we went over some principles of salad making & took notes. If you missed, take notes on the Salads PowerPoint and then turn in with your 2 pictures.

We also then created an aesthetically pleasing salad (needed variety in shape, color, & texture) and a vinaigrette dressing.

A vinaigrette dressing is a 3:1 ratio with 3 parts oil to 1 part vinegar. Also, an emulsion is required to make a vinaigrette.

To make an emulsion, the vinegar is placed in the mixing bowl first and then the oil is slowly drizzled into the bowl as you continually whisk. You are whisking as the oil is being poured into the bowl and you never stop whisking until the emulsion is completed. If there is oil floating around the top when you are finished, a proper emulsion was not made.

To make up this lab, you need to create an aesthetically pleasing salad (take a picture of your final product) and a vinaigrette (again, take a picture of the vinaigrette for it to be passed off).

Foods I: French Toast

We talked about proper dishwashing by hand. Use scalding water to wash dishes in & hot water to rinse them in. Fill up the sink, don't let the water run, and allow dishes to air dry.

We then made French Toast.


French Toast

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Cheese Potato Soup

We continued to work on our knife skills today & made Cheese Potato Soup. When you turn in your sample of soup, I will be looking for even knife cuts.

Cheese Potato Soup

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Asian Lettuce Wraps

This recipe is to help you practice your knife cuts. Google or YouTube videos if you are unsure of the proper technique for each cut (chiffonade, julienne, medium dice, mince, and diagonal). When you turn in a small sample, make sure you have an example of each cut for me to look at. Thanks.

Asian Lettuce Wraps

For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions.

Foods I: Apple Crisp

Today in class we reviewed the principles of microwave cooking, took a quiz, and then made apple crisps. To make up your quiz, you'll need to print off and take the quiz then turn it in when you bring in your apple crisp.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Microwave Apple Crisp

Microwave Quiz

Thanks.

Foods II: Knife Skills

Today we went over different knife skills. To make up this lab, you will need to cut up potatoes using different cuts & then bring me in a sample of each cut.

The different cuts you need to do are:
*Julienne
*Medium Dice
*Small Dice
*Brunoise
*Diagonal

Look through YouTube videos to find demonstrations on how to complete each knife cut. I will be looking closely at your cuts, so they need to be very close to the correct size & shape.

Foods I: Microwave Notes & Smore Bars

To make up class today, you'll need to:

1. Take notes on the Microwave PowerPoint:
Microwave PowerPoint

2. Complete the Microwave Worksheet (answers at the bottom in box):
Microwave Worksheet

3. Make Smore Bars:
Microwave Smore Bars

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Mystery Recipe (Blondies)

For the 'Mystery Recipe,' you'll need to half the recipe and then turn in the recipe with a small sample.

Blondies

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Chocolate Chip Cookies

Today we practiced correct measuring by making chocolate chip cookies. Here is the recipe for your make up if you missed today. Please remember as you make these to measure correctly.

Thanks.

Chocolate Chip Cookies

*For information on what specifically you need to do to make up a lab, click here:Lab Make Up Instructions

Foods II: Strawberry Shortcake

To make up this lab, make the Strawberry Shortcake. Turn in a small sample & the recipe halved.


Strawberry Shortcake

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Food Terminology

Take notes on the PowerPoint. When you turn in your notes, I will give you a quick verbal quiz on the information, so make sure you know it.

Thanks!

Food Terms PowerPoint

Foods II: Peanut Butter Bars & Terminology/Safety Notes

Today in class I demonstrated Peanut Butter Bars and then we took some notes on terminology and safety in the kitchen.

If you missed class today, please take notes on the PowerPoint and then turn in your notes. Thanks.

Also, if you want to try some super yummy and easy peanut butter bars (what I demonstrated today), here's the recipe.

Peanut Butter Bars

Terminology/Safety PowerPoint

Foods II: Safety and Sanitation

Today we reviewed all the safety & sanitation information from Foods I. Please print off the worksheet & fill in the answers (the answers for each section are in bold below each the corresponding section).

Thanks!

Safety & Sanitation Study Guide

Foods I: Disclosure

Today we went over the disclosure & did a brief introduction to this class. If you were absent, print off the disclosure, have your parents sign it, and turn it in. Also, please remember to turn in your $20 asap.

Thanks!

Foods I Disclosure

Foods I: Links to Posts

Since some posts are out of order & to just better help you navigate this blog, I've listed all the assignments we've done in class with a link to the make up work. Just click on the assignment/lab you're missing, and the link will take you to the make up requirements. Assignments are listed alphabetically.

Thanks.

1. Apple Crisps
2. Baby Doll First Aid
3. Biscuits & Gravy
4. Carbohydrates/Fiber Worksheet
5. Chicken Toes (Nuggets)
6. Chocolate Chip Cookies
7. Crepes
8. Diet Analysis
9. Disclosure
10. Eggs
11. Exploring ChooseMyPlate.Gov
12. Fats Worksheet
13. Fettuccine Alfredo
14. Food Preparation Terms
15. Foodborne Illnesses
16. French Toast
17. Fruit Pizza
18. Ham Fried Rice
19. Hawaiian Haystacks
20. Kitchen Equipment
21. Kitchen Safety
22. Lasagna
23. Measuring Worksheet
24. Microwave Notes
25. Muffins
26. MyPlate & Dietary Guidelines Notes
27. Oreo Cookies
28. Pasta & Rice Worksheet
29. Pizza
30. Protein/Milk
31. Quiche
32. Quick Breads Worksheet
33. Ramen Noodle Stir Fry
34. S'mores
35. Snickerdoodles
36. Taco Soup & Cornbread
37. Vitamins/Minerals
38. Water & Electrolytes
39. Whole Wheat Pancakes

Foods II: Links to Posts

Since some posts are out of order & to just better help you navigate this blog, I've listed all the assignments we've done in class with a link to the make up work. Just click on the assignment/lab you're missing, and the link will take you to the make up requirements. Assignments are listed alphabetically.

Thanks.

1. Adults Lab - Orange Julius & Granola Bar
2. Asian Lettuce Wraps
3. Big Burrito
4. Casseroles
5. Casserole Worksheet
6. Cheese Potato Soup
7. Chicken Noodle Soup
8. Chicken Pot Pie
9. Chocolate Cake & Frosting
10. Cinnamon Rolls
11. Cream Pie
12. Cream Soup
13. Disclosure
14. Elderly Lab
15. Etiquette Lab
16. Etiquette Notes
17. Food Preparation Terms
18. Fruit Salad
19. Green Pepper Steak
20. Health Concerns Lab
21. Health Concerns Notes
22. Health Concerns PowerPoint
23. Kid Snacks
24. Kitchen Math
25. Knife Cuts
26. Labels/Aethetics
27. Meat Notes
28. Mystery Recipe
29. Nutrition Through Lifecyle - Children
30. Nutrition Through Lifecyle - Elderly
31. Nutrition Through Lifecylce - Teens
32. Pastries Worksheet
33. Peanut Butter Bars
34. Pie Crust
35. Pumpkin Chocolate Chip Cookies
36. Safety & Sanitation
37. Salad/Vinaigrette
38. Strawberry Shortcake
39. Terminology/Safety Notes
40. Yeast Bread Lab
41. Yeast Breads Worksheet

Foods II: Disclosure

Today we went over the disclosure & did a brief introduction to this class. If you were absent, pleas review the disclosure, sign, and return to me. Also, please remember to pay your $20 asap.

Thanks!

Foods II Disclosure