FOODS and NUTRITION REQUIREMENTS

Course: ______Teacher:______

CLASS EXPECTATIONS:

Student: What I expect of you / Teacher:what you can expect of me
  • You will be in class each day on time with all supplies.
  • 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 a 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.

EQUIPMENT REQUIREMENTS: to be brought to every class

clean apron- clearly labelled with student’s name

3 ring binder with 7 dividers & pocket for holding apron

pen, pencil and highlighter

plastic sheet protector (to protect recipe)

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 
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.

CLASSROOM PROCEDURES

AT THE BEGINNING OF CLASS

Quietly enter room, sit in assigned seat open binder to current unit.

Class begins on time so be sure you have all your supplies- you won’t be able to go back to your locker!

Important instructions/ info are given in 1st 5 minutes so it is essential that you arrive on time.

DEMONSTRATIONS

Pick up lab sheet, sit quietly in your own unit and wait for teacher instructions.

When demonstration is ready to start, move quietly to the dem table.

IF YOU ARE (GASP) LATE

-Knock on the door and wait to be let in- we know you are there so, please, no need to bang on the door repeatedly

-If a teacher keeps you after class, bring a note or have them email or phone room 206.

-Remember, if unexcusedlylate for a lab, you may not be able to participate in the lab but will instead be given an alternate assignment!

IF YOU ARE AWAY

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

Remember, it’s your responsibility to make up missed work. Get notes from your unit “buddy”  Please see teacher for makeup work, due dates etc. during flex, before or after class (not in the middle!).

ASSIGNMENTS and/ or PROJECTS

Hand in when requested (usually end of class)

Homework is due at beginning of class.

All worksheets handed out must be completed and all notes copied out so attend flex &/or afterschool to catch up 

Keep all handouts and notes in order. Use dividers to section your work.

AT THE END OF CLASS

Wait patiently for teacher to dismiss class

Place chairs neatly under table. If last class, put chairs up on table.

LAB PROCEDURES

UPON ENTERING

Put all “extras” (coats, bags…) in designated area.

Put on clean apron, tie back hair if needed.

Get out recipe and place in plastic sheet protector.

Wash hands for 30 seconds (hint: sing the ABC song in your head!).

Take out required utensils and equipment if time allows

Sit down quietly and wait for further instructions.

Proceed with work in a quiet, organized manner.

SUPPLY TABLE

Bring all equipment needed and your recipe up to the supply table. You will only be allowed one trip!

Measure out the exact quantity of food needed. Do not take packages back to your unit as other students need it too

Put back any extra food taken. Please do not throw it out!!!!

Combine like ingredients together in one container whenever possible

Remember, only the housekeeper is to get supplies!

SAMPLING AND LEFTOVER FOOD

You must sample everything (even if you think you won’t like it!) so that you can make an informed product evaluation.

Remember, you’ll need to eat everything on your plate so if you’re not sure you’ll like something, put a small amount on your plate

Bring a plastic container to take home any “extras”.

END OF LAB

Open cupboards and drawers; have housekeeper call teacher for check.

No one may leave until unit has been checked and permission given to leave!

If you finish early, sit quietly until you’ve been dismissed.

Fill in marks record sheet.

You are responsible for getting to your next class on time- don’t be late!!!

REMINDERS

Put all watches, rings, and valuables in your pocket so they don’t “walk off”.

No gum chewing in class please.

Please remove hat upon entering room.

NO electronic devises (e.g. cellphone, iPod, MP3).

This is not a grooming class so keep cosmetics, cologne, hairbrushes etc outside of class. These will be confiscated if used in lab

Please work quietly in your unit to keep the general noise level down.

HINTS FOR SUCCESS IN LAB WORK

Labs will be assessed out of 10 marks. Everyone present for the demonstration/ planning lesson(s) should have the knowledge and skill required to earn full marks! Ensure even greater success by reviewing the following chart.

Marks / Signs of Success (+) / Possible Deductions (-)
Appearance
(1) /
  • Apron (clean) on
  • Recipe out (and in plastic cover)
  • Hands washed
  • Hair controlled
/
  • No apron = no cooking = 0 for lab
  • Dirty apron
  • Apron not on at start of lab
  • Recipe not out at start of lab

Preparation
(2) /
  • All equipment assembled before starting to cook
  • Ingredients measured before starting to cook
  • Uses techniques demonstrated
  • On task
  • Measures common supplies at supply table
  • Conserves supplies
/
  • Recipe not copied correctly
  • Disorganized
  • more than 1 trip to supply table
  • Asks questions easily solved by student
  • Wanders (leaves unit or room)
  • Wastes ingredients

Product
(2) /
  • Meets product standards
  • Final product shown to teacher before eating
  • Table set appropriately
  • Displays good etiquette/ manners
/
  • Not showing product to teacher
  • Poor table manners/ etiquette
  • Substandard product

Clean-up
(2) /
  • Fair division of tasks
  • Graciously performs assigned duties
  • Unit check completed (cupboards and drawers opened to signify readiness)
  • Equipment clean, in proper place
/
  • Counters, stove top, tabletop, &/or sink not wiped; floor not swept
  • Cannisters need filling
  • Arguing over duties
  • Not participating
  • Leaving without unit check = 0 for lab

Participation
(3) /
  • Works quietly
  • On task
  • Divides tasks equally and fairly with partner(s)
  • Working cooperatively with unit members
  • Demonstrates FoodSafe practices
  • Demonstrates safe conduct
/
  • Confrontation or arguing amongst group members
  • Not doing fair share (too little or too much)
  • Non-cooperative
  • Inappropriate language
  • Horseplay or fooling around
  • Needs reminder(s) to stay on task

SO… YOU THINK YOU KNOW HOW TO CLEAN UP?!

CLEAN UP DUTIES FOR THE FOODS LAB

Duties will rotate weekly so everyone will get a chance to do their favourite task! If someone is absent, Special Duties assumes absentee’s task. No trading allowed

Unit Checks occur at the end of every lab. When your unit is ready, open cupboards and drawers and have Special Duties call me for final inspection Remember that you are not dismissed until unit has been checked-if you leave before, you’ll get “0” for the lab! Be patient!

Dishwasher

-Fill one sink 2/3-full with hot, soapy water and the second with sanitizing solution (1 capful chlorine bleach in very hot water)

-Wash, rinse, and sanitize all dishes and cooking equipment. Use a sponge or clean dishcloth. Wash in the following order: glasses, cutlery, china, pots and pans

-Place dishes in dish-draining rack to air dry.

-Wipe dish rack and tray dry and put away under sink. Clean under sink as needed.

-Wash and dry sink, polish faucets and put sink stoppers behind taps.

Dishdryer

-Help clear table

-Scrape and stack dirty dishes

-Dry dishes, equipment

-Put away dry dishes

-Place used dishcloths in dirty laundry basket

Housekeeper

Pick up supply tray and needed supplies from supply table (remember, only 1 trip )

Wipe and put away placemats

Wipe and sanitize counters, tabletop, stovetop and microwave (inside and out )

Help put away clean, dry equipment (see teacher re: broken/ missing items)

Replace staples in unit (i.e. fill cannisters)

Sweep and/or damp mop unit floor

Call teacher for unit check

(hint: check that all equipment is in its place first )

Special Duties

Report to teacher for special assignment:

-Laundry- fold and put away

-Supply table- clear table, wrap and put away food, wipe surfaces

-Supply cupboards- put spices away alphabetically, wipe containers and put in

-Back sink- wash, dry and put away any equipment

-Floors- sweep and /or damp mop, straighten broom closet


Name______

Block ______Unit______

UNIT ORGANIZATION

Where or where is the equipment located? Oh, where or where can it be?

LOCATION / EQUIPMENT
______ / Sifter
______ / Pastry blender
______ / Grater
______ / Baking supplies (flour, sugar, baking soda, salt)
______ / Mixing bowls
______ / Small measures (liquid & dry)
______ / French Knife
______ / Rolling pin
______ / Vegetable peeler
______ / Cutlery
______ / Wooden spoon
______ / Placemats
______ / Cutting board
______ / Dry measures
______ / Paring knife
______ / Egg lifter
______ / Metal spatula
______ / Oven mitts
______ / Glasses
______ / Electric mixer
______ / Dinnerware (plates, bowls, mugs)
______ / Broiler pan
______ / Cooling rack
______ / Saucepans
______ / 1L liquid measure
______ / 250 mL liquid measure
______ / Rubber spatula
______ / Dish drainer rack and tray
______ / Whisk
______ / Waxed paper and plastic wrap

KITCHEN PRINCIPLES

Introduction to the Kitchen

Kitchens are equipped with major appliances ( e.g. ______), small appliances (e.g ______) and utensils (e.g. ______)

Kitchens are organized around work centers, an area designed to ______.

The 3 basic ones are:

a)cold storage ______

b)sink ______

c)cooking ______

Preventing Kitchen Accidents

Good management and safe work habits are the keys to kitchen safety.

Common kitchen hazards include falls, cuts, shock and burns.

People with special needs require special safety measure. The very ______and the very ______may need special consideration. Some ideas for creating a barrier-free kitchen include:

-______

-______

-______

-______

Learn first aid, including the Heimlich maneuver, a technique used to ______, and CPR, a technique used to ______.

Keeping Food Safe to Eat

If food is handled improperly, microorganisms can multiply and cause foodborne illness. Harmful microorganisms are better known as ______; most are bacteria.

Pathogens multiply most rapidly in the ______(___C - ___C)

Prevent illness by practicing good personal hygiene, using sanitary work methods, keeping the kitchen clean, and keeping food at a proper temperature.

Good personal hygiene practices include:

-______

-______

-______

-______

Storing Food

Proper food storage prevents spoilage and nutrient loss.

Shelf-stable foods (e.g. ______) may be stored at room temperature.

Store perishable foods (e.g. ______) in the refrigerator (_____C) or in the freezer (____C).

Thaw foods in the ______.

Frozen and refrigerated foods require special handling after a power outage.

Conserving Natural Resources

Consider measures for saving energy and conserving water such as:

-______

-______

-______

To reduce trash, identify ways to reduce, reuse, and recycle.

BASIC SAFETY IN THE KITCHEN

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:

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

Use dry oven mitts to handle hot items.

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

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

Wear sturdy leather shoes with closed toes.

Dry foods before putting them in frying fat.

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:

Know where fires extinguishers are located ______

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

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 touch 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:

Clean up spills immediately

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

Walk don’t run

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

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

Preventing strains and injuries from lifting

Lift with leg muscles, not the back.

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

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

BASIC FIRST AID

Burns / Immerse in cold water immediately (or apply ice bag or cold wet packs) until pain subsides.
Do not break blister or apply ointments, grease, powder, butter
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 / Stop bleeding; cover any wounds with sterile dressing.
Loosen clothing and make patient comfortable.
If fracture is suspected, do not move victim unless absolutely necessary.
Do not give victim any food or drink
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.

FOOD SAFE

Microbes (microorganisms) are found throughout our environment and include ______. ______. ______, ______. They are too small to be seen without a microscope. Many are beneficial (e.g. ______and ______) while others are pathogenic (or ______) Pathogens can make you very ill or even cause ______. Food borne illness results from ingesting pathogens. Symptoms may occur anywhere from ______hours after eating and may include nausea, cramps, vomitting, headache, and diarrhea.

There are 2 types of food- borne illness (food intoxication and food infection) caused by eating foods that have been contaminated. Sources of food contamination include: