1. Foods and Nutrition (Period 3)
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Foods and Nutrition (Period 3) Assignments

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Past Assignments

Due:

Assignment

FINAL STUDY GUIDE

 
  • What is the difference between refined and whole grains?
  • How do you determine your calorie level?
  • Where can you find a nutrition label on products?
Chapter 15 Study Guide #1-9
Chapter 39
  • What vitamin is associated with a dark green leaf?
  • What is a safe way to make mayonnaise?
 
Created by Kathy Stella (alumnus): Friday, May 23 12:54 PM

Due:

Assignment

 

Packet Due Tuesday

 

Stapled in order

 

 

 

1 Map: colored and with all names of the states

 

2 Regional Cuisine Notes

 

3 Pg 719 Vocab and Review Questions

 

4 Salmon Article

 

5. Pg 629 (1 page of notes +vocab + review questions  #2,4,5,6,7

 

Created by Kathy Stella (alumnus): Thursday, May 22 10:56 AM

Due:

Assignment

Hors d' oeuvres recipe and Nutrition Label due Monday 5/12
(The recipe that you created during lab days)
Created by Kathy Stella (alumnus): Sunday, May 11 8:07 PM

Due:

Assignment

Homemade Ice Cream Nutrition Label (Last day to turn it in is on Thursday for  Periods 2, and 4 and Friday for period 3
Created by Kathy Stella (alumnus): Wednesday, April 16 8:19 PM

Due:

Assignment

MyPlate Project- 200 points.
  • Finish numbering your pages of your project, using your score card for the correct order.
  • Staple project together
  • Print Score Card, FILL IN NAME, DATE, PERIOD, KITCHEN # and PAPER CLIP to the back of your project.
  • Turn in your project by the end of the period on 3/26/14
Created by Kathy Stella (alumnus): Tuesday, March 25 7:57 AM

Due:

Assignment

  • Watch video #6
  • Print pages of project according to the score card.
  • Hand write conclusion paragraph of your 5 paragraph essay
  • Have someone (classmate, friend, parent, etc.) edit your rough draft, sign and date the bottom of the draft.
  • Type final essay and reread it before printing!
Created by Kathy Stella (alumnus): Tuesday, March 25 7:56 AM

Due:

Assignment

Day Four

 

Create a perfect 1 day menu for yourself using the Super Tracker and today’s date.

  • Watch Video#5

  • All daily food group targets are 100% (use bar graph)
  • None of the daily limits are exceeded
  • Daily calorie limit is met
  • Physical Activity Target is met
  • Print the Super Tracker perfect 1 day menu
  • Use My Reports to go to meal summary for today’s date and print your menu. Menu must be REALISTIC! Do not say you ate 7 apples in a day.
  • Print meal summary
  • Number all you pages in the order listed on the score card.
  • Write 1 paragraph about your challenges creating your perfect 1 day menu.
Created by Kathy Stella (alumnus): Monday, March 24 9:29 AM

Due:

Assignment

  • Watch video #4 on home page.
  • Use the Food Tracker to enter your physical activity from the 3 days. Be sure to change the date (upper left corner) to match the day you recorded you physical activities.
  • Go to My Reports tab and click on Physical Activity.
  • Select the correct date for the week you have entered your data.
  • Click Create Report, then print preview. Print only page 1 of the document.
  • Create a cover page for your project including your Name, Due Date, Class, Period, Title of Assignment and a graphic.
  • Write one paragraph about what you noticed about your exercise choices.
Created by Kathy Stella (alumnus): Friday, March 21 8:07 AM

Due:

Assignment

  • Watch video #3 from the home page.
  • Then, use your food photos and the serving size chart with the hands to enter all your food from the 3 days.  Be sure to change the date (upper left corner) to match the day you recorded you food consumption.
  • Print each of the 3 days of food entries and graphs.
  • Using the paper you wrote yesterday's paragraph, write a second paragraph noticing your food choices and areas that are over or under the recommended limit.
  • Print score card from RHS Homework website for your project.
 
Created by Kathy Stella (alumnus): Thursday, March 20 8:21 AM

Due:

Assignment

  • Watch video #1 (very bottom of class page) and make a myplate bubble map
  • Watch video #2 (bottom of class page) and create a user account on SuperTracker
  • Write 1 paragraph (hand written) about what you expect to learn from this project.
Created by Kathy Stella (alumnus): Wednesday, March 19 8:41 AM

Due:

Assignment

Legumes, Chocolate, and Vegetarian Packet
 
1)Chapter 31 (Legumes, Nuts, and Seeds) Review Questions and Vocabulary
2) Chilli Video Notes
3)Valentines Day Article
4) Vegetarian Diet Notes
5) Meatless Monday Article
6) Chapter 15 Notes (Vegetarian Choices) Squares
7) Chapter 15 Review 1-10
 
 
 
 
Created by Kathy Stella (alumnus): Monday, February 24 12:08 PM

Due:

Assignment

Hummus
 
Time : 5 minutes
Yield: 
 
Ingredients:
1 Tbsp Sesame seeds
1 cup Garbanzo beans
1 Tbsp Olive oil
1/2 tsp Salt
1/2 Lemon
 
Equipment:
Chefs knife
Cutting board
Blender
Measuring Utensils
Prep bowl
Created by Kathy Stella (alumnus): Monday, February 3 7:43 PM

Due:

Assignment

Homework Packet
1)Smart Goal
2) Chapter 1 Vocabulary
3)Food Stylist Video Questions
4)Minimum Wage Article
5)Credit Video Questions
6)Chapter 16 Notes
7)Chapter 16 Review (1-10)
8)Dinner Meal Planning
9)Video notes:Lost in the supermarket
 
Created by Kathy Stella (alumnus): Thursday, January 30 10:37 AM

Due:

Assignment

Ch. 16 Review #1-10
Created by Kathy Stella (alumnus): Tuesday, January 28 9:03 AM

Due:

Assignment

Use the link below to look up your annual salary for the career you chose from your smart goal. Do your own search for educational requirements to obtain the career you selected.
 
 
Created by Kathy Stella (alumnus): Wednesday, January 15 2:39 PM

Due:

Assignment

 

video link for directions is below the equipment.

Cheese Enchiladas
yield:4 dozen
time:40 minutes
 
 
Ingredients:
  • 48 Tortillas
  • 2 Lbs cheese
  • 16 Tomatillos
  • 2 Serrano Chilies
  • 1 clove of garlic
  • 1/2 onion
  • 1 teaspoon Salt
 
Equipment:
  • Sauce Pan
  • Skillet
  • Cutting Board
  • Blender
  • Chef's knife
  • Measuring Spoon
  • Baking Pan
  • Tongs
  • Grater
 
 
 
 
Created by Kathy Stella (alumnus): Monday, January 13 3:34 PM

Due:

Assignment

Recipe Book
The attached Word document with the instructions for the recipe has some broken links.  Here are PDF versions of the recipes that were not previously posted online. Here are other helpful websites.
 
Video Directions for Pumpkin Pancakes
 
Here are some questions and answers that may be of help.
1. What is the time for the pumpkin pancakes?
20 minutes

2.How many servings does the frosting make?
12 servings

3.For the pumpkin cupcakes the recipe online is the pumpkin cake right? Yes
Do we half that cake recipe? Yes

4.What are the directions for the pumpkin purée?
http://www.instructables.com/id/How-to-Cook-a-Pumpkin/

5.Is there supposed to be 2 different nutrition labels for the seeds and purée?
Your choice (1 label for both puree and seeds or 2 separate labels)

6.For the pizza recipe do we include toppings we put or do we put any toppings optional for the ingredients?
Only include cheese as your topping because you can change your toppings every time you make the recipe.
Created by Kathy Stella (alumnus): Thursday, December 5 8:50 AM

Due:

Assignment

Homework Packet Ch. 35
1. Notes: Types of poultry
2. Notes: Cut a whole chicken
3. Notes: (6 Boxes) Front of page
Forms of poultry
  • Parts Pg. 551
  • Ground Pg. 552
  • Giblets Pg. 552
  • Processed/convenience Pg. 552
  • Selection Pg. 552
  • Store/Throw
4. Notes: (6boxes) Back of page: How to cook poultry
  • Broiling
  • Grilling
  • Roasting
  • Trying (pan, deep,oven)
  • Braising
  • Pressure and Slow-cooking
5. Ch. 35  #'s 1-10

6. Ch. 35 Study Guide #'s 1-17
Created by Kathy Stella (alumnus): Tuesday, November 19 11:02 AM

Due:

Assignment

Finish your notes from Ch. 35.  Use the paper that was folded into 6 squares. 
On the front side of the paper, POULTRY notes are
  1. Parts p. 551
  2. Ground p.552
  3. Giblets p.552
  4. Processed/Convenience p.552
  5. Selection p.552
  6. Storage and Thawing p.552-553
*Click the links below to see the videos and finish your notes.
On the back side of the paper, COOKING METHODS are
  1. Broiling
  2. Grilling
  3. Roasting
  4. Frying (Pan, Deep and Oven)
  5. Braising *Safari may not show video, try different browser
  6. Pressure Cooking and Slow Cooking
Created by Kathy Stella (alumnus): Monday, November 18 3:57 PM

Due:

Assignment

Chicken and Rice Soup recipe
Created by Kathy Stella (alumnus): Tuesday, November 12 2:59 PM

Due:

Assignment

Read and take notes on page 550-551

*Use this sheet to take notes from your book.

*Use the attached sheet below to write directions from video.

Chicken Fabrication Video

Created by Kathy Stella (alumnus): Monday, November 4 12:51 PM

Due:

Assignment

Ch. 28 and 29 HW packet due tomorrow.

Ch. 28 #1-10
Ch. 29 #1-10
Ch. 28 Study Guide #1-16 only
Ch. 29 Study Guide #1-18 only
Created by Kathy Stella (alumnus): Monday, October 28 8:07 AM

Due:

Assignment

Due:

Assignment

Pumpkin Tutorial Videos

Pumpkin Carving Ideas

Created by Kathy Stella (alumnus): Monday, October 21 3:34 PM

Due:

Assignment

Pizza
The sauce and toppings are your own choice

Pizza Dough
Time: 2 hours
Yield: 1 pizza crust, 12 inch diameter

INGREDIENTS
1/2 cup water (105-115 degrees)
1 rounded tsp. of yeast
1 tsp. sugar
1 tbsp. olive oil
1 1/2 cups flour
1/2 tsp. salt
*Cornmeal
*Cooking Spray
*These are used more like equipment

EQUIPMENT
Stand mixer with dough hook
Cutting Board
Knife
Measuring cups (liquid and dry)
Measuring spoons
Pizza pan
2-3 storage containers

DIRECTIONS
See video
http://recipes.sparkpeople.com/recipe-calculator.asp
Created by Kathy Stella (alumnus): Wednesday, October 16 5:25 PM

Due:

Assignment

Homework Packet Due Friday 10/11/13

1. Ch. 36 Review #1-10
2. Ch 36 Study Guide


Ch. 36 Test on Friday 10/11/13

Created by Kathy Stella (alumnus): Thursday, October 10 8:49 AM

Due:

Assignment

Homework Packet Due Friday

1. Chapter 32 review questions #1-10              10 points
2. Milk flow map (9 boxes)                                10 points
3. Ch 32 study guide (activity 2 and 4 only)      25 points

Chapter 32 TEST FRIDAY!
Watch the yogurt and cheese making videos below to review for test.

https://www.youtube.com/watch?v=kecBi27dhjw https://www.youtube.com/watch?v=FHmXAb3G0ek
Created by Kathy Stella (alumnus): Thursday, October 3 11:38 AM

Due:

Assignment

Write your recipe, watch the video for directions (written in a numbered list with complete sentences) and calculate your nutrition facts with the link below.

Pasta Alfredo

Time: 30 minutes
Yield: 4 servings

Ingredients:
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. flour
1 clove of garlic
10 oz. whole milk
1/2 cup grated Parmesan cheese
6 oz. pasta
3 quarts water
1 tbsp salt

Equipment:
Cutting board
Chef's knife
Liquid measuring cups
Dry measuring cups
Measuring spoons
Large red spoon
Cheese grater
Large sauce pan + lid
Colander
Small sauce pan
http://recipes.sparkpeople.com/recipe-calculator.asp
Created by Kathy Stella (alumnus): Tuesday, October 1 3:48 PM

Due:

Assignment

Coconut Flan

 

Time: 1 hour

 

Yield: 6 servings, 4 oz. each

 

Ingredients

·      ¼ cup sweetened shredded coconut

·      ½ cup granulated sugar

·      1 can (14 oz.) sweetened condensed milk

·      10 oz. milk

·      2 eggs

·      1 tsp. vanilla extract

 

Equipment

·      6 custard cups

·      liquid measuring cup

·      Dry measuring cups

·      Measuring spoons

·      1 large metal bowl

·      1 whisk

·      1 (10”) non stick skillet

·      Large red spoon

·      Pot holder

·      9 x 13 cake pan

http://recipes.sparkpeople.com/recipe-calculator.asp
Created by Kathy Stella (alumnus): Tuesday, September 24 4:51 PM

Due:

Assignment

Chickpea Curry

Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 tsp minced garlic
  • 2 tsp. curry powder
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • 2 whole cloves
  • 1 cup garbanzo beans
  • 1 tsp. grated ginger
  • ½ cup diced tomato
  • ½ cup diced carrots
  • Coarse salt and ground pepper
  • ¼ cup chopped parsley
  • 1 cup long grain white rice
  • 1 ¾ cup water

 

 

Equipment

·       Knife

·       Cutting board

·       Peeler

·       Measuring cups (liquid and dry)

·       Measuring spoons

·       Large red spoon

·       2 sauce pans  and lids (small and medium)

·       Small white bowls

Created by Kathy Stella (alumnus): Wednesday, September 18 2:16 PM

Due:

Assignment

Frittata

 

Time: 20 minutes

Yield: 4 servings

 

 

Ingredients

·      1 tsp. vegetable oil

·      1 small russet potato

·      ½ green bell pepper

·      ½ onion

·      3 eggs

·      1 Tbsp. milk (1% fat)

·      salt and pepper to taste

 

Equipment:

·      6” non stick skillet

·      1 spatula

·      1 large red spoon

·      1 fork

·      cheese grater

·      5 white bowls

·      pot holder

·      knife and cutting board

 

Directions: (Watch the video and write in a numbered list)

1.

Created by Kathy Stella (alumnus): Monday, September 16 3:36 PM

Due:

Assignment

Ch. 23 Review Questions #2-10
1. Define the following vocabulary:
  • recipe
  • yield
  • customary system
  • metric system
  • volume
  • weight
  • equivalent
  • high-altiude cooking
2. List the six types of information a recipe provides.
3. Define the different units and systems of measurement used in recipes.
4. Explain how and why a recipe might be modified.
5. Describe ways to find and organize recipes.
6. Describe the problems with Jen's apple pie recipe. Jen wrote the list of ingredients along with her exact amounts. What is missing?
7. List the challenges Anna might have when she travels to France. Anna is visiting her uncle and will bring her favorite cook book of American recipes. What will Anna have to do when shopping for ingredients in France?
8. Explain whether it is better to decrease the yield for baked goods by exactly half or to make no changes to the yield.
9. Describe how you can create a great recipe collection without buying cookbooks and software.
10. Explain whether you think using recipe software takes the creativity from cooking.
Created by Kathy Stella (alumnus): Monday, September 16 10:08 AM

Due:

Assignment

Hand Washing Song Performance (Live or Video)

See links below for examples
http://www.youtube.com/watch?v=bGtFtkjhHRI http://www.youtube.com/watch?v=zxlQn7KaCNU
Created by Kathy Stella (alumnus): Monday, August 26 12:07 PM

Due:

Assignment

Review for your test on Friday by clicking the links below. The test will cover Kitchen Sanitation and Safety.

Handwashing
Food Sanitation and Danger Zone
Review your FBI Chart
Kitchen Accidents
1st Aid

Created by Kathy Stella (alumnus): Monday, August 26 12:18 PM

Due:

Assignment

Chapter 20 pg. 311 #1-7

1. Create a fill in the blank sentence for each of these content and academic vocabulary words.
Content Vocabulary:
Polarized plug(pg.307)
Carbon monoxide(pg. 308)
Abdominal thrusts(pg. 310)
Cardiopulmonary resuscitation(pg. 310)

Academic Vocabulary:
Inspect(pg.305)
Vulnerable(pg.309)

2. List six ways to prevent accidents in the kitchen.
3. Explain why keeping a kitchen clean can prevent a kitchen fire.
4. List five things to remember when using household chemicals.
5. Explain why it is important to follow safety guidelines when cooking outdoors.
6. Summarize five precautions to make kitchens safe for children.
7. Describe two first aid procedures you should know to prepare you to respond to kitchen emergencies.
Created by Kathy Stella (alumnus): Wednesday, August 28 10:53 AM

Due:

Assignment

Chapter 19 Pg. 299 #2-5 

2. Identify the causes of food borne illness. 
3. Explain the importance of cleanliness in the kitchen.
4. Summarize ways to cook food safely.
5. Describe safe food storage practices.

You may also need to finish your video notes.  If so, click the link below.  You will need to log in to see the video.  Once logged in, type Safety in the Kitchen in the upper right corner and select By Title.  Then click Search and scroll down to find the correct video.
Safety in the Kitchen
http://streaming.factsonfile.com/PortalViewVideo.aspx?xtid=26240#
Created by Kathy Stella (alumnus): Tuesday, August 27 11:45 AM

Due:

Assignment

Read the article to prepare for tomorrow's class activity and discussion.
Make sure you read all 8 pages.
http://www.goodhousekeeping.com/health/womens-health/how-to-keep-food-safe
Created by Kathy Stella (alumnus): Tuesday, August 20 1:46 PM

Due:

Assignment

Ch. 19 pages 280-283
Read, take notes and define vocabulary words.
Created by Kathy Stella (alumnus): Monday, August 19 2:55 PM