Family and Consumer Sciences
Foods and Nutrition 2 Snapshot
Mrs. Raterman
Day / Date / Daily Learning Target / Agenda-Congruent Task / Formative Assessment
1 / M / I can summarize topics studied in Foods and Nutrition 2. / BR
Intro to Foods 2
Expectations
Index Card/ Consumption Form
Foods 2 Pretest / BR: What topics are you hoping to study in Foods and Nutrition 2?
2 / T / I can recall key terms and concepts discussed in foods 1. / BR
Intro to Otis Spunkmeyer Cookie Business
KOSSA Tracking
Foods 1 Review / BR: Did you know cookies are sold in the concession stand everyday after 4th block and after school? Have you ever purchased the cookies, if so how often? What do you think would improve cookie sales?
3 / W / I can name the 6 major nutrients, as well as, discuss characteristics of carbohydrates and proteins. . / BR
Foods 1 Review Quiz
Unit 1 Pretest
2.1 & 2.2 Notes / BR: Do you think it is necessary to control the consumption of proteins and fat? Explain why or why not?
4 / T / I can describe three functions of fat, vitamins, minerals and water in my body. / BR
2.3 & 2.4 Notes
Nutrient Comic Strip / BR: List three benefits of good nutrition.
5 / F / I can discuss the sources and uses of fat, vitamins and minerals in body. / BR
Articles: Focus on Vitamins and Minerals & Focus on Fats
Begin Nutrient Chart / BR: List the 6 major nutrients.
6 / M / I can explain the dietary guidelines and separate nutrition facts from nutrition fiction. / BR
Ch. 3 Notes
Dietary Guidelines Scavenger Hunt –Lab A / BR: Give two examples of each of the following fats: unsaturated, poly-unsaturated and mono-unsaturated.
7 / T / I can outline the process of digestion; explain how nutrients are absorbed, transported and stored; and tell how the body uses food to produce energy. / BR
Ch. 2.5 Notes
Digestion Enrichment
Digestion Disease Project Information / BR: Why is it essential to maintain a good diet and feed your body?
Thanksgiving Break 11/21-11/23
8 / M / I can describe the causes, effects, types, conditions and diets related to digestive diseases. / BR
Unit 1 Test Review
Digestive Disease Research Project Assigned / BR: How long does it take your digestive system to break down each nutrient?
9 / T / I can describe the causes, effects, types, conditions and diets related to digestive diseases. / BR
Unit 1 Test
Digestive Disease Research Work Day / BR: Name 4 suggestions for improving the health value of a recipe.
10 / W / I can describe the causes, effects, types, conditions and diets related to digestive diseases. / BR
Digestive Disease Research Work Day / BR: List two facts you have discovered about your disease that you did not already know.
11 / H / I can describe the causes, effects, types, conditions and diets related to digestive diseases. / BR
Digestive Disease Research Work Day / BR: List two ways to prevent your digestive disease.
12 / F / I can discuss the scientific properties and identify appropriate cooking techniques of yeast breads. / BR
Kitchen Safety Review Video
Yeast Bread Notes / BR: List three important skills to have when giving a presentation.
13 / M / I can describe the causes, effects, types, conditions and diets related to digestive diseases. / BR
Complete Yeast Bread Notes
Digestive Disease Research Presentations / Exit Slip: After studying your digestive disease and listening to the research of others, why do you think American’s have more digestive issues than any modern world? Explain.
15 / T / I can describe the causes, effects, types, conditions and diets related to digestive diseases. / BR
Digestive Disease Research Presentations
Yeast Bread Quiz / BR: List the six ingredients of a yeast dough and name the function of each.
16 / W / I can define: fermentation, oven spring, quick mix method, kneading, punching down, proofing, and shaping. / BR
Pizza Dough Demo
Lab Plan / Define the following: fermentation, oven spring, quick mix method, kneading, punching down, proofing, and shaping.
17 / H / I can make homemade pizza dough and discuss the scientific reactions that will take place through each stage of the cooking process. / BR
Pizza Day 1 / BR: Discuss the scientific reactions that will occur during the pizza making process.
18 / F / I can make homemade pizza dough and discuss the scientific reactions that will take place through each stage of the cooking process. / BR
Pizza Day 2 / BR: Did your yeast activate? How could you tell and how will it affect your pizza’s outcome?
19 / M / I can give guidelines for preparing pies, discuss different types of pies, and identify different decoration methods when making pies. / BR
Pie Notes
Pie Enrichment / BR: How did the pizza crust differ from that of a muffin, biscuit or banana bread? Why is there a difference?
20 / T / I can give guidelines preparing pies, discuss different types of pies identify different decoration methods when making pies. / BR
Pie Quiz
Pie Lab Plan / BR: List the two types of pies and give an example of each.
21 / W / I can give guidelines preparing pies, discuss different types of pies identify different decoration methods when making pies. / BR
Pie Demo / BR: List three decoration styles for pies.
22 / H / I can demonstrate making an apple pie and display a decoration method for my pie. / BR
Pie Day 1 / BR: What should you do to ensure you will not develop bubbles in your pie?
23 / F / I can demonstrate making an apple pie and display a decoration method for my pie. / BR
Pie Day 2
Enrichment / BR: Discuss the difference between a savory pie and a sweet pie.
24 / M / I can describe in detail the questions needed to be asked for planning an event and create a party outline meeting client’s needs and wants. / BR
Party Planning Discussion
Christmas Candy Lab Plan / BR: When planning a party or event what are common questions a host must ask themselves?
25 / T / I can create an appetizer or candy/dessert to be served at a Christmas or New Years party. / BR
Christmas Party Dish / BR: What is proper etiquette for sending an invitation?
26 / W / I can create an appetizer or candy/dessert to be served at a Christmas or New Years party. / BR
Christmas Party Dish / BR: How will you apply your party planning
Christmas Break 12/19-1/2
28 / H / I can give guidelines for preparing cakes, discuss different types of cake and identify different decoration methods when making cakes. / BR
Cake Notes
Scratch Cake Research / BR: Tell me about something you made over Christmas break. If you contributed nothing, tell me about something you really enjoyed eating.
29 / F / I can give guidelines for preparing cakes, discuss different types of cake and identify different decoration methods when making cakes. / BR
Cake Quiz
Cake Lab Plan / BR: Categorize the type of cake you are making. What properties can you use to determine its category?
30 / M / I can give create a cakes and illustrate different decoration methods with it. / BR
Cake Lab Day 1 / BR: How should a pan be prepared for a cake?
31 / T / I can give create a cakes and illustrate different decoration methods with it. / BR
Cake Lab Day 2
Unit 2 Review / BR: What is the difference between shorten and un-shortened cakes?
32 / W / I can plan and prepare hearty one-dish meals using a variety of ingredients; explain how to prepare low fat one dish meals; and discuss several methods used to prepare one-dish meals. / BR
Unit 2 Test Part 1
Ch 20 Notes / BR: Name as many 1 dish meals as you can. Why are 1 dish meals popular? What disadvantages do they present?
33 / H / I can plan and prepare hearty one-dish meals using a variety of ingredients; explain how to prepare low fat one dish meals; and discuss several methods used to prepare one-dish meals / BR
Casserole Lab Plan
CH. 20 Enrichment / BR: Describe the different cooking techniques needed for frozen vegetables compared to fresh produce when making a one dish meal.
34 / F / I can create a one dish meal under $7.00 to feed a family of 4. / BR
Complete CH 20 Enrichment / BR: Suggest ways to prepare a low fat one dish meal
35 / M / I can describe how to select, wash, store, and several kinds of salad greens. / BR Casserole Lab Day 1
Complete CH 20 Enrichment
Salad Notes / BR: Are you a salad or a soup person? Why
36 / T / I can plan a salad using a variety of methods and ingredients; as well as, Identify ways to serve salads. / BR
Casserole Lab Day 2
Salad Notes / BR: When making a stir fry how should vegetables and meat be prepped?
37 / W / I can analyze different fats used on a salad and determine which is healthier for my consumption. / Salad Notes
Fats gets a Facelift Article / BR: Discuss how a one dish meal could benefit a family compared to making three or four dishes or going to a fast food restaurant.
38 / H / I can plan for my salad lab, identifying the factors that will make my lab successful. / BR
Salad Lab Plan
Soup Notes / BR: What are recommended fats to use on a vegetable salad? Explain why they are recommended and give examples of each fat.
39 / F / I can assemble a salad using a variety of methods and ingredients and discussion the serving method of the salad I prepared. / Salad Lab / BR: Describe how to select, store, wash and serve several types of salad greens.
40 / T / I can discuss the differences between a stock and a broth, as well as, analyze how to make a soup healthier. / BR
Soup Notes
Soup Lab Plan / BR: What is the difference between a stock and a broth? Discuss how one would make a brown stock?
41 / W / I can create a soup using a variety of methods and ingredients and discuss the health vale of the soup I prepared. / BR
Soup Day 1 / BR: Identify the thickening agent in your soup.
42 / H / I can evaluate the harmful effects of sodium on my body. / BR
Soup and Salad Quiz
Sodium Articles / BR: None
43 / M / I can evaluate the homemade soup compared to the processed soup based on taste, nutrition value and visual appeal. / BR
Soup Day 2
Soup Comparisons Worksheet / BR: List three harmful effects of sodium on your body and discuss three strategies to prevent this from happening.
44 / T / I can explain the benefits of meal planning including how to create and make a food budget; describe ways to make a meal appealing; and develop a meal plan for a family for a week. / BR
Unit 3 Pretest
Meal Planning Notes
Stocking a Healthy Kitchen / BR: How does your family prepare meals? Are they pre-planned or are they spur of the moment? How is food managed in your family?
45 / W / I can explain how to plan shopping experiences to be effective and easy; as well as, analyze how to shop smart to get quality healthful foods and save money. / BR
Food Shopping Notes
Budgeting Activity / BR: Based on your response yesterday, what changes could you make to improve your family’s food management system?
46 / H / I can create a meal plan and budget for a scenario family for one week. / BR
Budget Meal Lab Plan
Complete Budgeting Activity / BR: What are three aspects to consider when meal planning?
47 / T / I can create a meal and shopping list for a family of at least four for under $10.00. / BR
Budget Meal Lab / BR: List three of your favorite budget friendly meals.
49 / W / I can research a career related to the food and culinary industry focusing on education needed, projected salary, job outlook and working conditions. / BR
Career Bio / BR: List at least three careers related to the food industry that does not include working in a restaurant.
50 / H / I can research a career related to the food and culinary industry focusing on education needed, projected salary, job outlook and working conditions. / BR
Career Bio Presentations / BR: Tell me something you learned about your career that you did not already know.
51 / F / I can review the main content discussed in foods and nutrition 2 in preparation for my final exam. / BR
Finals Review / BR: None
52 / M / BR
Cake Decorating Info
Cake Decorating instructional Videos
53 / T / BR
Creative Brainstorming for Cake Design
Demo Strategies
54 / W / BR
Make Practice Icing
Practice Strategies
55 / H / BR
Practice Strategies
56 / F / BR
Finals Review
58 / M / No School Presidents Day
59 / T / BR
Bake Cakes
Final Review
60 / W / BR
Decorate Cakes
61 / H / BR
3rd Block Final Exam
Complete Cakes
Deliver
62 / F / BR
4th Block Final Exam
63
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