WEEK 4Learning Target:

Investigate and reflect on MY eating habits by taking the “Rate Your Diet” Quiz.

Early Work: KATU News: “Local schools respond to federal rules wanting to cut out junk food ads” http://www.katu.com/news/local/Local-schools-respond-to-federal-rules-wanting-to-cut-out-junk-food-ads-247177921.html

Video/Free Write Assignments:

1. Rate Your Diet Quiz2. Low Fat Grocery List3. Evaluate Your Eating Habits4. Food Inventory (Due Tomorrow)

Grade Updates

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Learning Target:Apply culinary skills to produce a nutritious snack by following the

assigned Granola recipe. Early Work:1. Identify 5 NUTRIENT DENSE snacks.

Food & beverages that generally have more nutrients, fewer calories, and less fat & sugar.

2. How do you measure peanut butter to makeclean-up faster?

1. The Best & Worst Nutrition Bars

Assignments:1. Granola Lab 2. 24 hour Food Log - Due Today! 3. Ch 3 & Ch 11 worksheet

Learning Target:Investigate your eating habits by utilizing MyPlate.gov. “Super Tracker”.

Early Work:1. Draw My Plate. 2. Label each food group in its proper

position on the plate. (front of EWJ)3. In each section, write down or draw a

picture of foods/beverages you often eat. (example on Super Tracker handout)

Assignments:Super Tracker Ch 3 & 11 from yesterday

What Teens often eat

Learning Target:Apply culinary skills to produce a nutritious beverage by following the assigned

Smoothie recipe. Early Work: (EWJ, p. 38-39)

1. Identify 5 of your favorite beverages.2. Write the formula to figure out the # of teaspoons in a drink? (Early Work Journal, p. 38)3. Choose 4 beverages and figure out how many teaspoons of sugar are contained in each:

12 oz. Mt. Dew (47g.) 12 oz. Coke (39g.) 12 oz. Dr. Pepper (41g.) 8 oz. Orange Juice (24g.) 8 oz. Apple Juice (26g.) 8 oz. 2% Milk (12g.) 8 oz. Arizona Lemon Ice Tea (24g.) 8 oz. Rockstar Energy Drink (31g.)8.3 oz. Red Bull Energy Drink (27g.) 8 oz. Sobe Mango Melon (29g.)8 oz. Vitamin Water Jackfruit (13g.) 8 oz. Minute Maid Lemonade (27g.) 8 oz. Nesquik Chocolate Milk (29g.) 8 oz. Vanilla Soy Milk (8g.) 8 oz. McDonald’s Iced Coffee (11g.) 8 oz. Naked Energy Smoothie (27g.) 8 oz. Oregon Chai Tea (36g.) 12 oz. Starbucks Tall Caffe Mocha (25g.)

Assignments:1. Review blender safety and cleaning. 2. Smoothie Lab 3. 6 Smart Goals

Learning Target: Investigate and reflect on Portion Size by taking the “Rate Your Diet” Quiz.

Early Work: Fold & Put away TOWELS, Serve HummusPortion Size: What common objects represent how much is . . . 1. 3 oz. of protein? _____________2. 2 Tablespoons of salad dressing? _________3. 1.5 oz. of cheese? _____________4. 1 cup of pasta, potatoes or vegetables? ______________5. ½ cup of ice cream or fruit? ____________6. 1 oz. lunch meat? ___________

Answers: Web MD Portion Size Guide (EWJ p.40)

Assignments: Food Portion Distortion QuizCorner Café Fast Food Jeopardy

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WEEK 5Learning Target:

Investigate and reflect on Quick Breads by completing the chapter worksheet and watching demonstration.

Early Work: Web MD Portion Size Guide (EWJ p.40)

Portion Size: What common objects represent how much is . . . 1. 3 oz. of protein? _____________2. 2 Tablespoons of salad dressing? _________3. 1.5 oz. of cheese? _____________4. 1 cup of pasta, potatoes or vegetables? ______________5. ½ cup of ice cream or fruit? ____________6. 1 oz. lunch meat? ___________

Assignments: New Lab Groups Video demonstration (5 min.) http://www.foodnetwork.com/videos/quick-muffins-94137.html

1. Lab Group fills in the Muffin Recipe:Circle Extra Ingredient Choice/s on recipe.Write 5 Preparation directions Write in tools needed to make muffin recipe.

2. Teacher Demo: Muffin Method3. Ch 23 Quick Bread worksheet

Learning Target:Apply the muffin method to produce Muffins by following the assigned recipe.

Early Work: Pre-heat ovenQuick Bread Power Point

1. The “quick” refers to no ______________________ for the dough to rise. 2. ___________________, ____________________, ___________________ are quick breads. 3. A _________________ batter is one-part dry to one-part liquid ingredients.4. A _________________ batter is soft enough to fall from a spoon, dry: liquid ratio of about 3:1. 5. A _________________ is stiff enough to shape by hand, dry: liquid ratio of about 7:1. 6. Common acids include: ____________, _____________, ____________, ____________, ____________, etc. 7. What is wrong with this recipe? (slide #17)

_____________________________________________________8. What leavening agent is used in this recipe? (slide # 18) ________________________________

Why? _______________________________

Assignments:1. Lab Sheet / Muffin Lab2. Ch 23 Quick Bread worksheet

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Learning Target:

Investigate Chemical Leavening Agents by conducting a comparison experiment.

Early Work:Copy Chemical Leavening Agents Chart.

Choose Biscuit Variation. 1. Circle the biscuit variation choice on your recipe. 2. Write kitchen # on

Assignments:1. Video: Answers.com- How leavening Works

http://www.parentdish.com/videos-partner/how-leavening-works-83227000-562. Chemical Leavening Agent Experiment3. Chemical Leavening Agent Crossword Puzzle

Muffin/Biscuit Method Differences: 1:3/1:8 liquid to dry ratio. Added Equipment for Biscuit Method: Pastry Blender, Rolling Pin, Biscuit Cutter, Pastry Brush. 8 Steps in Preparation of Biscuits (5 are the same for muffins): 1. Sift dry ingredients in large bowl 2. Make well 3. Cut in fat 4. Stir in liquids 5. Knead 6. Cut out 7. Wash 8. Bake

CHEMICAL LEAVENING AGENTS

Packaging: Chemical:

Baking Soda Box (not airtight) Base (Sodium Bicarbonate)

Baking Powder(Single & Double)

Can (airtight) Base (Sodium Bicarbonate)Acid (Cream of Tartar)Filler (Corn Starch)

Learning Target:Apply the biscuit method to produce biscuits by following the assigned recipe.

Early Work: Preheat oven (convection convert) 450. Watch the biscuit video demonstration (3 min.)

http://allrecipes.com/video/591/buttermilk-biscuits/detail.aspx

1. A (tool) ____________ ____________ is used to add solid fat to the dry ingredients.2. To produce flakey biscuits, __________ - _______ (cooking term) fat. 3. _________________ (nutrient), found in wheat grain, produces __________________

which gives wheat dough its elastic texture.4. To develop _______________ and blend ingredients, ____________________ briefly. 5. _____________ or pat dough to an even ¾”- 1” thickness. 6. An optional ______________ can be applied to give tops to give a deeper color.

Assignments: Answers:Lab Sheet / Biscuit Lab Pastry blender

Quick Bread Unscramble Cut-inProteins, GlutenGluten, KneadRoll

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Apply culinary skills to a variety of whole grains by executing the assigned Pancake recipes.

Early Work:

View “Bob’s Red Mill Short Tour” videohttps://www.youtube.com/watch?v=KVFwqHBeCng

Bob’s Red Mill Video Questions:1. What is their conviction? 2. Where are they located?3. How many gluten free products do they make?4. What can you do when you visit?

Assignments:1. Nutrition Quiz2. Whole Grain Pancake/Waffle Lab3. Quick Bread Unscramble

PROGRESS REPORTS NEXT WEEK

Early Work Answers:1. Whole grains keep people a whole lot healthier.2. Milwaukie OR, 17 acre world headquarters3. 50+4. Shop, Eat, Cook, Tour

WEEK 6 MID-TERM WEEK

Learning Target:Apply Shopping Unit skills by completing Supermarket Persuasion video notes.

Early Work:1. Copy a Healthy Budget

(goodfoodonatightbudget)2. Identify at least 5 “Power of the Perimeter”

departments (refer to a store layout)Assignments:

1. Supermarket Persuasion video/notes2. Ch 12 Grocery Shopping Terms

Early Work Due Thursday

Learning Target:Research what makes a product organic by reviewing materials and

comparing an organic product to a similar non-organic product.

Early Work:Fill large pot ½ full of water and bring to a rolling boil. Place 2 large custard cups on demonstration table.Lab Plan: Read Organic Comparison Lab instructions for pasta

1. What do you think these Food Labels mean? (USDA Organic, 100% Natural)2. Free Write - “Back to the Start” https://www.google.com/?

gws_rd=ssl#q=chipotle+back+to+the+startOrganic Farm Rap Video http://www.youtube.com/watch?v=eOHAUvbuV4o“The Scarecrow” http://www.youtube.com/watch?v=lUtnas5ScSE

Assignments:1. Organic Comparison Lab & worksheet 2. Food Labeling & Unit Pricing worksheet

Early Work Due TOMORROW

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Learning Target:Identify ways to eat healthy when eating out by writing 6 smart goals.

Early Work:1. Don’t let your food take you by surprise. Read the Label. (30 sec. video)2. How to read food labels for better health. (2 min. video)3. Finish Using Food Labels & Unit Pricing

Assignments:1. Fast Food Maps

(restaurants per 1000 people, spending, exercise, meat & poultry, soft drink, fruit & vegetable, obese)

2. Fast Food Jeopardy3. 6 Smart Goals4. Café Corner

Learning Target:Compare National & Store Brands by making and comparing 3 similar

products.Early Work:

1. Pre-heat oven2. Read your product directions. 3. Free Write: Name brand VS. Store brand? (2 min. video)

http://www.cbs46.com/story/23339482/consumer-reports-name-brands-vs-store-brands

Assignments:1. Brand Comparison Lab

(Kitchens 1-3 and 4-6 will share their products with each other)2. Processed Comparison worksheet.3. Reading a Food Label/Unit Price worksheet.

EARLY WORK JOURNAL DUE

SURVEY:49% - close, but not as good33% - identical, no difference11% - better than national brands5% - inferior to national brands2% - superior to national brands

Total Price ($5.49) -:- Total Units (ounces) (56) = Unit Price (price per ounce) (9.8 cents)

Learning Target:Understanding Fats by reviewing “Fats 101”.

Early Work: 1. Identify sources for each type of Fat.

TYPE OF FAT: SOURCE OF FAT:GOOD FAT Monounsaturated Plant products: nuts, olive & avocado

Polyunsaturated Plant & Fish productsBAD FAT Trans Fat Hydrogenated oils found in processed foods

Saturated Mostly in animal product

3. There are __9__ calories in every gram of fat.

WEEK 7Learning Target:

Investigate how yeast becomes a leavening agent by completing the Yeast Experiment.

Early Work: For review identify which are QUICKBREADS.1. Biscuits 5. French Bread 9. Cream Puffs2. German Pancake 6. Oatmeal Cookies 10. Carrot Cake

3. Banana Bread 7. Waffles 11. Focaccia4. Bagels 8. English Muffin 12. Pretzels

Video: How to Proof Yeast http://allrecipes.com/video/100/how-to-proof-yeast/detail.aspx

Assignments:

1. Yeast Experiment2. Progress Report1. Ch 23 Yeast Bread Worksheet

Unit 2 Late work due WED.

Early Work answers: Quick Breads 1,2,3,6,7,9,10 are all leavened with either chemical leavening agents such a baking powder or baking soda, steam and/or air.

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Learning Target:Apply yeast bread culinary skills by following the assigned DAY 1 Yeast

Bread recipe. Early Work:Yeast is a living ______________ that requires a _____________, ______________ environment and a ___________ source, such as sugar, to grow and thrive. K_____________ the dough will help bread develop structure and evenly distributes the yeast. P___________ dough down and let dough rise again to produce better flavor and texture.

Assignments:1. Fill out Lab Sheet2. Demonstration: YB Dough 3. Day 1: Yeast Bread Dough Lab

(2-1/2 recipes per group)4. Ch 23 Yeast Bread worksheet DUE

Early Work Answers: Yeast is a living organism that requires a warm, moist environment and a food source to grow and thrive. Kneading will help bread develop structure and evenly distributes the yeast. Punch dough down and let dough rise again to produce better flavor and texture.

I can answer 5 questions about yeast breads after watching “Alton Brown: Dr. StrangeLoaf” video .

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Learning Target: Apply yeast bread culinary skills by following the assigned DAY 2 Yeast

Bread recipe. Early Work:

1. The ideal temperature to proof yeast is ____ degrees F.2. The ideal temperature to raise dough in is ____ to ___ degrees F. 3. Yeast dies when the temperature reaches ____ degrees F.

Assignments:Demonstration: Kneading & Shaping Day 2: Yeast Bread LabUNIT 2 LATE WORK DUE

Early Work Answers: 1. 110 degrees F. 2. 75 – 80 degrees F. 3. 140 degrees F.

Learning Target:Apply yeast bread culinary skills by following the assigned DAY 3 Yeast Bread recipe.

Early Work: 1. Pre-heat oven, 3752. Move to Test Seats

2-3 people per table, 2 people per kitchen. (Quick test takers go to kitchen.)

3. Review early work

Assignments:1. Day 3 Lab: Baking Yeast Bread2. BREADS TEST

Baker’s Secret Word Bank: ACID, AIR, BATTER, BISCUIT, BOWL, BREAD, BROWN, CAKE, CONVENTIONAL, COOL, CREAM, CRISPY, DARK, DOUGH, DROP, EGG, ELASTIC, EXTRACT, GAS, GLUTEN, KNEAD, LEAVENING, LINER, MELT, MICROWAVE, MUFFIN, PAN, PARCHMENT, POUR, PREHEAT, PURPOSE, RISE, SHORTENING, SODA, SOFT, SOGGY, SOLID, STARCH, STEAM, STEP, STIFF, STRUCTURE, SWEETENER, TENDER, VANILLA, WAXED, YEAST