Fn 12 Course Outline

FOOD STUDIES 12 COURSE OUTLINE

Teacher: ______

OBJECTIVES:

1.  To utilize Food Safe principles in food preparation.

2.  To recognize & understand cultural influences their effect on food choices.

3.  To acquire / practice increasingly advanced food preparation techniques.

4.  To use Canada’s Food Guide to Healthy Eating to make healthier food choices and to evaluate new nutrition information, fads, and fallacies (emphasis on nutritional problems)

5.  To be familiar with styles of service & be able to plan/ prepare gourmet foods, buffet meals, receptions and meals for large groups.

1. To evaluate special equipment & new appliances.

COURSE CONTENT:

ä  Workplace skills (e.g. safety, prep techniques, ability to work with others)

ä  Nutrition and Meal Planning (e.g. entrée, side dishes, accompaniments; special diets)

ä  Preservation (e.g. freezing, jams, jellies)

ä  Reception/ catering (e.g. appetizers, desserts, receptions such as afternoon tea, cocktail, buffets)

ä  Sugar Cookery (e.g. caramel, candy, chocolate)

ä  Specialty yeast breads (e.g. Danish pastry, sourdough)

EQUIPMENT REQUIREMENTS: to be brought to every class

2

1.  clean, bib-front apron, clearly labelled with name, and kept in front of binder

2.  3-ring binder with looseleaf & 6 dividers

3.  pen and/or pencil

4.  plastic sheet protector (for lab recipes)

1. hair elastic (if needed) to tie back hair (no hats J)

6. no electronic devises (e.g. iPod, MP3, cellphones)

2

IF YOU ARE (GASP) AWAY:

Å  Parent contact (i.e. a note from your parent/ guardian or a phone call to the office) explaining your absence is mandatory. Unexcused absences mean missed labs, assignments and therefore marks L

Å  It is your responsibility to make up missed work. This may require the use of flex &/or afterschool tutorial J Get notes from your unit “buddy”. Please see teacher for make-up labs etc. before or after class- not in the middle. Check my virtual classroom for powerpoint presentations/ homework/due dates/announcements.

IF YOU ARE (GASP) LATE:

Å  Knock on the door and wait quietly to be let in – we know you are there but we may be in the middle of something scintillating so please be patient J

Å  If a teacher keeps you after class, bring a note or have them phone the home ec office.

Å  Remember, if you are unexcusedly late for a lab, you will not be able to participate in the lab- you will get an alternate assignment!

CLASS EXPECTATIONS:

Student: What I expect of you J / Teacher: What you can expect of me J
·  You will be in class on time with needed supplies (i.e. prepared for all possibilities!)
·  You will let me know, if possible, when/if you are going to be absent.
·  You will help create a welcoming place where everyone feels valued. (E.g. Get to know each other’s name. When one person is talking, you are listening - no side conversations.)
·  You will help create a place where everyone learns from each other & has an opportunity to share his/ her thoughts and expertise.
·  You will regularly check my homework board for due dates/ announcements and use virtual classroom resources as needed/ required. / ·  I will provide opportunities for you to give feedback and will adjust where needed.
·  I will be available to assist students outside of class (i.e. flex & after school).
·  I will help create a place where students feel welcomed and valued and will be able to learn from each other.

EVALUATION:

Practical (labs)
Student performance will be evaluated on a daily basis. Most labs will be marked out 10. Students must complete 50% of labs in class to obtain a pass in the course. To adhere to Food Safe practices, a clean apron is mandatory for participation in a lab. No apron will result in a zero for that lab.
Lab clean-up: Each student must complete 2 class periods of room clean-up in addition to the regular clean-up required at the end of every lab.
Edible Homework
Students are to prepare products at home, under parent supervision. Forms are to be completed and handed in by the due date. Practice makes perfect J
Theory(written) /
Assignments are to be handed in when due. As a general rule, assignments will be accepted until they are returned to the rest of the class. Work must be completed even if you are absent.
Exams
Testing will normally take place at the end of each unit of study. Students absent when test is given will be assigned a mark of “0”. If absence is excused, test must be written upon return to class.

Work Habits will be assessed using the following criteria as guidelines:

G

/ ·  On task
·  Comes prepared to class
·  Assignments complete /

S

/ ·  Stays on task most of time
·  Usually has supplies/ prepared
·  2 or more assignments missing/ incomplete /

N

/ ·  Needs reminders to work
·  Often without supplies/ not prepared
·  Several assignments missing
·  Little effort to catch-up

See student agenda for school-wide expectations too.

BASIC SAFETY IN THE KITCHEN

Accidents/ Injuries:

Cuts

/ h  apply direct pressure with tissue, clean cloth or paper towel; elevate if possible. Notify teacher.
Burns / h  immerse burn in cold water immediately. Notify teacher.
Falls / h  notify teacher immediately

Preventing Cuts:

  Keep knives sharp.

  Use a cutting board and never cut against a metal surface.

  Cut away from self and others.

  Don’t put knives in a sink under water or anyplace where it can’t be seen.

  Clean knives carefully, with sharp side away from you.

  Sweep up broken glass- do not pick up.

  If a glass breaks in the sink, drain sink before trying to take out glass.

Preventing Burns:

C  Always assume a pot handle is hot- never grab it with your bare hand.

C  Use dry oven mitts to handle hot items.

C  Open lids away from you to let steam escape safely.

C  Wear long sleeves & an apron to protect you from spilled/splattered hot foods or fat.

C  Wear sturdy leather shoes with closed toes.

C  Dry foods before putting them in frying fat.

C  Always warn people when you are walking behind them with hot pans or when you are walking behind someone who is working with hot items.

Preventing Fires:

C  Know where fires extinguishers are located ______

C  Keep a supply of salt or baking soda handy to put out fires on stovetop.

C  Don’t leave hot fat unattended on the stove.

Preventing Injuries From Machines And Equipment:

¥  Don’t use equipment unless you understand its operation.

¥  Don’t ouch or remove food from any equipment while it is running.

¥  Unplug electric equipment before cleaning/ disassembling

¥  Make sure switch is off before plugging in

¥  Wear properly fitting clothing and tuck in apron strings to avoid getting caught in machinery.

Preventing Falls:

h  Clean up spills immediately

h  Throw salt on a slippery spot until you can mop the area

h  Walk don’t run

h  Don’t carry objects too big to see over.

h  Use a safe ladder, not chairs, to reach high shelves.

Preventing strains and injuries from lifting

h  Lift with leg muscles, not the back.

h  Don’t turn or twist back while lifting, and make sure your footing is secure.

h  Use a cart to move heavy objects or get help.

BASIC FIRST AID

Burns / h  Immerse in cold water immediately (or apply ice bag or cold wet packs) until pain subsides.
h  Do not break blister or apply ointments, grease, powder, butter
h  If extensive, keep patient warm and in flat position. Get immediate medical help.

Cuts

/ Small:
#  Wash carefully under clean running water with soap.
#  Apply sterile gauze pad and bandage snugly.
Large:
#  Apply dressing and pressure directly over the wound.
#  Get immediate medical help.
Falls
/ é  Stop bleeding; cover any wounds with sterile dressing.
é  Loosen clothing and make patient comfortable.
é  If fracture is suspected, do not move victim unless absolutely necessary.
é  Do not give victim any food or drink
é  Get immediate medical help.
Poisoning
/   Get medical care immediately!
  Check label of swallowed substance for recommended antidote. If no label, call poison control or hospital.
  Do not induce vomitting if victim unconscious or convulsing or has swallowed a petroleum product, furniture polish, paint thinner or strong corrosive such as lye or acid.

Choking

/   Determine if person is choking- “Are you choking?” If not, encourage victim to continue coughing and monitor situation.
  If choking, shout for help. (“Help”)
  Give abdominal thrusts (Heimlich Maneuver): stand behind victim; place thumb side of fist against middle of abdomen just above navel and well below lower tip of breastbone; grasp fist with other hand and press fist into abdomen with quick upward thrust.
  Repeat thrust until object is coughed up, person starts to breathe or cough forcefully or becomes unconscious.
  If unconscious, call 911; do a finger sweep of mouth, attempt to ventilate if breaths do not go in; give 5 abdominal thrusts; repeat these steps until EMS arrives
Electric shock / ~  Disconnect appliance immediately or turn off power. Do not try to pull victim away or you will get shocked too.
~  Use dry cloth, broom handle, rope (a non-conductor) to pull victim from power source; no not use metal.
~  Begin rescue breathing.
~  Call for medical help.

CHANGING RECIPES TO METRIC- Conversion Chart

When we change a recipe from imperial measurements to metric measurements, the ingredients are not accurately equivalent measurement. The proportions of the ingredients should remain nearly the same.

IMPERIAL / Can usually be converted to / Metric
1 c. / / 250 mL
¾ c. / / 185 mL
2/3 c. / / 150 mL (170 mL)
½ c. / / 125 mL
1/3 c. / / 75 mL (85 mL)
¼ c. / / 60 mL
1/8 c. / / 30 mL
1 Tbsp. / / 15 mL
1 tsp. / / 5 mL
½ tsp. / / 2 mL
¼ tsp. / / 1 mL
1 lb. / / 500 g
1 oz. / / 30 g
Temperatures:
350° F / / 180°C
375° F / / 190°C
400° F / / 200°C
425° F / / 220° C
450° F / / 230° C
Pan Sizes:
8” X 8” / / 20 cm X 20 cm
9” X 9” / / 22.5cm X 22.5 cm
9” X 13” / / 22.5 cm X 32.5cm

ABBREVIATIONS AND MEASUREMENTS

ABBREVIATIONS:

mL / = / millilitre / tsp. / = / teaspoon
L / = / litre / Tbsp. / = / tablespoon
g / = / gram / c. / = / cup
kg / = / kilogram / pt. / = / pint
cm / = / centimetre / qt. / = / quart
mm / = / millimetre / gal. / = / gallon
hr. / = / hour / lb. / = / pound
min. / = / minute / oz. / = / ounce
Sec. / = / second / fl. oz. / = / fluid ounce
°F / = / degree Fahrenheit / f.d. / = / few drops
°C / = / degrees Celsius / f.g. / = / few grains
\ / = / with / ­ / = / increase
∆ / = / heat / ¯ / = / decrease
˜ / = / approximately / “ / = / inch

MEASUREMENTS AND EQUIVALENTS:

1 c. / contains / 8 ounces
1 c. / contains / 16 tablespoons
1 c. / is equivalent to / 250 mL
1 oz. / is equivalent to / 30 grams (or 30 mL)
1 Tbsp. / is equivalent to / 15 mL
1 tsp. / is equivalent to / 5 mL
1 lb. / is equivalent to / 500 g
1/2 lb. / is equivalent to / 250 g
1 “ / is equivalent to / 2.5 cm
2 “ / is equivalent to / 5 cm
1 qt. / is equivalent to / 1 L
1 L / equals / 1000 mL
100°C / is equivalent to / 212°F (temperature of boiling water)

MEASURING TECHNIQUES

Accuracy in measuring is of great importance to your success in food preparation. Follow the techniques below for success every time you bake!

FLOUR
·  Before measuring, sift a slightly larger amount than needed onto clean wax paper or a utility plate.
·  Spoon sifted flour lightly into a dry measure of the correct size until measure is overflowing. Do not shake or tap flour- it will pack!
·  Level off extra flour with broad blade of metal spatula.
/ CORNSTARCH, BAKING POWDER, SALT, BAKING SODA, SPICE
·  use small measures of correct size
·  fill to heaping
·  level off with spatula
SUGAR
White Granulated:
·  scoop into measure without tapping or shaking
·  level off extra
Brown:
·  lightly pack into measure
·  level off
Icing:
·  sift first to remove lumps
·  lightly spoon into measure; level off
/ LIQUIDS
Milk & Other Free-flowing Liquids
·  use liquid measure and place on flat surface.
·  Fill to desired level.
·  At eye level, read bottom of meniscus line.
Oil & Syrup
·  lightly coat inside of liquid measure with fat (prevents clinging)
·  fill to desired level; read bottom of meniscus line.
·  Pour our, using rubber spatula to scrape out every last drop J
SOLID FATS (BUTTER, SHORTENING, LARD)
Room Temperature:
·  pack solidly into dry measure (eliminates air pockets)
·  level off
Cold:
·  cut according to package markings
·  use water displacement method (e.g. if you want 50 mL fat, put 150 mL cold water in liquid measure, add fat until water level rises to 200 mL (150+ 50), drain off water and you have 50 mL fat J
)

Mise en Place: The Start to an Easy Meal