Foods and Nutrition Per. 3 (Rowland High School) //www.rowlandhs.org/apps/classes/554243/assignments/ Class Name: Foods and Nutrition Per. 3 Instructor(s): Kathy Stella (alumnus) en-us SchoolSitePro <![CDATA[Due: 05/29/2014]]> //www.rowlandhs.org/homeworkItem3489700 //www.rowlandhs.org/apps/classes/554243/assignments/ FINAL STUDY GUIDE
Chapter 10 Study Guide #5 and 10
 
  • 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 16 Study Guide #1-6 and 9-17
Chapter 31 Study Guide #1-7, 9, 12 and 17
Chapter 39
  • What vitamin is associated with a dark green leaf?
  • What is a safe way to make mayonnaise?
Chapter 40 Study Guide #2, 5, 6 and 9
Chapter 46 Activity 1 pg. 207-208
 

]]> Fri, 23 May 2014 12:54:10 PDT <![CDATA[Due: 05/27/2014]]> //www.rowlandhs.org/homeworkItem3488654 //www.rowlandhs.org/apps/classes/554243/assignments/  

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

 


]]> Thu, 22 May 2014 10:56:31 PDT <![CDATA[Due: 05/12/2014]]> //www.rowlandhs.org/homeworkItem3476696 //www.rowlandhs.org/apps/classes/554243/assignments/ Hors d' oeuvres recipe and Nutrition Label due Monday 5/12
(The recipe that you created during lab days)

]]> Sun, 11 May 2014 20:07:13 PDT <![CDATA[Due: 04/17/2014]]> //www.rowlandhs.org/homeworkItem3450607 //www.rowlandhs.org/apps/classes/554243/assignments/ Homemade Ice Cream Nutrition Label (Last day to turn it in is on Thursday for  Periods 2, and 4 and Friday for period 3
]]> Wed, 16 Apr 2014 20:19:56 PDT <![CDATA[Due: 03/26/2014]]> //www.rowlandhs.org/homeworkItem3417772 //www.rowlandhs.org/apps/classes/554243/assignments/ 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

]]> Tue, 25 Mar 2014 07:57:36 PDT <![CDATA[Due: 03/25/2014]]> //www.rowlandhs.org/homeworkItem3423783 //www.rowlandhs.org/apps/classes/554243/assignments/
  • 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!

]]> Tue, 25 Mar 2014 07:56:19 PDT <![CDATA[Due: 03/24/2014]]> //www.rowlandhs.org/homeworkItem3421775 //www.rowlandhs.org/apps/classes/554243/assignments/

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.

]]> Mon, 24 Mar 2014 09:29:47 PDT <![CDATA[Due: 03/21/2014]]> //www.rowlandhs.org/homeworkItem3419448 //www.rowlandhs.org/apps/classes/554243/assignments/
  • 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.

]]> Fri, 21 Mar 2014 08:07:00 PDT <![CDATA[Due: 03/20/2014]]> //www.rowlandhs.org/homeworkItem3417749 //www.rowlandhs.org/apps/classes/554243/assignments/
  • 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.
    •  

    ]]>     Thu, 20 Mar 2014 08:21:22 PDT     <![CDATA[Due: 03/19/2014]]> //www.rowlandhs.org/homeworkItem3416105 //www.rowlandhs.org/apps/classes/554243/assignments/
    • 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.

    ]]>     Wed, 19 Mar 2014 08:41:12 PDT     <![CDATA[Due: 02/26/2014]]> //www.rowlandhs.org/homeworkItem3377681 //www.rowlandhs.org/apps/classes/554243/assignments/ 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
     
     
     
     

    ]]>     Mon, 24 Feb 2014 12:08:53 PST     <![CDATA[Due: 02/05/2014]]> //www.rowlandhs.org/homeworkItem3351925 //www.rowlandhs.org/apps/classes/554243/assignments/ 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

    ]]>     Mon, 03 Feb 2014 19:43:07 PST     <![CDATA[Due: 01/31/2014]]> //www.rowlandhs.org/homeworkItem3340530 //www.rowlandhs.org/apps/classes/554243/assignments/ 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
     

    ]]>     Thu, 30 Jan 2014 10:37:37 PST     <![CDATA[Due: 01/29/2014]]> //www.rowlandhs.org/homeworkItem3340596 //www.rowlandhs.org/apps/classes/554243/assignments/ Ch. 16 Review #1-10
    ]]>     Tue, 28 Jan 2014 09:03:20 PST     <![CDATA[Due: 01/16/2014]]> //www.rowlandhs.org/homeworkItem3322923 //www.rowlandhs.org/apps/classes/554243/assignments/ 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.
     
    http://www.bls.gov/oes/current/oes_nat.htm 
     

    ]]>     Wed, 15 Jan 2014 14:39:17 PST     <![CDATA[Due: 01/14/2014]]> //www.rowlandhs.org/homeworkItem3318265 //www.rowlandhs.org/apps/classes/554243/assignments/  

    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
     
     
     
     

    ]]>     Mon, 13 Jan 2014 15:34:32 PST     <![CDATA[Due: 12/06/2013]]> //www.rowlandhs.org/homeworkItem3256908 //www.rowlandhs.org/apps/classes/554243/assignments/ 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.
     
    NUTRITION CALCULATOR
    How to use the Nutrition Calculator
    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.

    ]]>     Thu, 05 Dec 2013 08:50:47 PST     <![CDATA[Due: 11/21/2013]]> //www.rowlandhs.org/homeworkItem3269001 //www.rowlandhs.org/apps/classes/554243/assignments/ 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

    ]]>     Tue, 19 Nov 2013 11:02:04 PST     <![CDATA[Due: 11/19/2013]]> //www.rowlandhs.org/homeworkItem3267796 //www.rowlandhs.org/apps/classes/554243/assignments/ 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

    ]]>     Mon, 18 Nov 2013 15:57:20 PST     <![CDATA[Due: 11/13/2013]]> //www.rowlandhs.org/homeworkItem3257182 //www.rowlandhs.org/apps/classes/554243/assignments/ Chicken and Rice Soup recipe
    ]]>     Tue, 12 Nov 2013 14:59:14 PST     <![CDATA[Due: 11/05/2013]]> //www.rowlandhs.org/homeworkItem3243337 //www.rowlandhs.org/apps/classes/554243/assignments/ 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


    ]]>     Mon, 04 Nov 2013 12:51:11 PST     <![CDATA[Due: 10/29/2013]]> //www.rowlandhs.org/homeworkItem3230157 //www.rowlandhs.org/apps/classes/554243/assignments/
    Ch. 28 #1-10
    Ch. 29 #1-10
    Ch. 28 Study Guide #1-16 only
    Ch. 29 Study Guide #1-18 only

    ]]>     Mon, 28 Oct 2013 08:07:08 PDT     <![CDATA[Due: 10/23/2013]]> //www.rowlandhs.org/homeworkItem3218103 //www.rowlandhs.org/apps/classes/554243/assignments/
    1. What's the country of origin of a pumpkin?  Where is it grown now?
    2. Nutritional Info
    3. History of the Jack-o-lantern article
    4. Holidays/Festivals (other than Halloween) associated with pumpkins.
    5. History of Halloween
    6. Misc.

    ]]>     Mon, 21 Oct 2013 15:35:28 PDT     <![CDATA[Due: 10/22/2013]]> //www.rowlandhs.org/homeworkItem3219570 //www.rowlandhs.org/apps/classes/554243/assignments/

    Pumpkin Carving Ideas


    ]]>     Mon, 21 Oct 2013 15:34:04 PDT     <![CDATA[Due: 10/17/2013]]> //www.rowlandhs.org/homeworkItem3211942 //www.rowlandhs.org/apps/classes/554243/assignments/ 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
    ]]>     Wed, 16 Oct 2013 17:25:49 PDT