food technology 2 comprehensive standards: comprehensive standards: integrate knowledge, skills and...

Food Technology 2Food Technology 2

Comprehensive Standards:Comprehensive Standards:

Integrate knowledge, skills and Integrate knowledge, skills and practices required in food production practices required in food production and services. Demonstrate nutrition and services. Demonstrate nutrition and wellness practices that enhance and wellness practices that enhance individual and family wellbeing.individual and family wellbeing.

Unit 1: IntroductionUnit 1: IntroductionWhy is Organization important Why is Organization important

in the Work Place? in the Work Place?

Norms and how the class operatesNorms and how the class operatesScience note taking skillsScience note taking skills

Preparing for post secondary educationPreparing for post secondary educationTime managementTime managementPlanning processPlanning process

Electronics – Cell Phones, Headphones, Music, Electronics – Cell Phones, Headphones, Music, Earphones are not allowed in school Earphones are not allowed in school

First occurrence – ask the student to put it away First occurrence – ask the student to put it away

Second Occurrence – ask student for the device and Second Occurrence – ask student for the device and return at the end of classreturn at the end of class

Third Occurrence on another day – ask student for Third Occurrence on another day – ask student for the device and teacher returns to the student at the device and teacher returns to the student at the end of the teacher’s work day – depending the end of the teacher’s work day – depending on early or late start. on early or late start.

Fourth- If the student does not give you the Fourth- If the student does not give you the device, refer to Behavior Specialist or device, refer to Behavior Specialist or AdministratorAdministrator

Time Management TipsTime Management Tips

► Establish priorities.Establish priorities.►Write down your schedule.Write down your schedule.►Make a daily “to-do” list.Make a daily “to-do” list.► Use time “leftovers”.Use time “leftovers”.►Double up.Double up.►Get organized.Get organized.► Learn to delegate and ask for favors.Learn to delegate and ask for favors.►DoDo not not be a perfectionist.be a perfectionist.► Consider your other resources.Consider your other resources.

FCCLA Planning ProcessFCCLA Planning ProcessFamily Career and Community Leaders of Family Career and Community Leaders of

AmericaAmerica

Identify ConcernsIdentify Concerns►

Set a GoalSet a Goal►

Form a Plan (Who, What, When, Where, Form a Plan (Who, What, When, Where, How, Cost, Resources, and Evaluation)How, Cost, Resources, and Evaluation)

►

Act Act ►

Follow Up Follow Up

Goals for the DayGoals for the Day

Learn about:Learn about:

History and Career PerspectiveHistory and Career Perspective

Work place and enjoymentWork place and enjoyment

Why is the food industry so important in Why is the food industry so important in Minnesota and the United States? Minnesota and the United States?

Complete work sheet on Kitchen Complete work sheet on Kitchen UtensilsUtensils

Goals of the DayGoals of the Day

Watch video on Kitchen ToolsWatch video on Kitchen Tools

Finish work sheet on Kitchen UtensilsFinish work sheet on Kitchen Utensils

Set up kitchen groupsSet up kitchen groups

Food Meets Basic NeedsFood Meets Basic Needs

Why do we eat?Why do we eat?►Physical NeedsPhysical Needs

Nutrition Nutrition WellnessWellness

Food Meets Basic NeedsFood Meets Basic Needs

►PsychologicalPsychological Self esteemSelf esteem BelongingBelonging SecuritySecurity EnjoymentEnjoyment


►All folders out on the table, notes, and All folders out on the table, notes, and writing utensil writing utensil

►Complete Increasing the Yield work Complete Increasing the Yield work sheetsheet

►Review and overviewReview and overview Time management tipsTime management tips Measurement and equivalentsMeasurement and equivalents


► All folders out on the table, notes, All folders out on the table, notes, and writing utensil and writing utensil

► Complete Work sheets on MeasuringComplete Work sheets on Measuring► Complete LocateComplete Locate► Review and overviewReview and overview

MeasuringMeasuring



►Complete Etiquette for Eating work Complete Etiquette for Eating work sheetsheet

►Review and overviewReview and overview EtiquetteEtiquette Notes Shine When You DineNotes Shine When You Dine

1.1.What are the two most important rules of What are the two most important rules of etiquette?etiquette?

WWhhaatt aarree tthhee ttwwoo

mmoosstt ii

mmppoorrttaanntt rruulleess ooff eettiiqquueettttee??

►Be aware of the comfort of others!Be aware of the comfort of others!►Don’t draw attention to yourself!Don’t draw attention to yourself!

Sayings That Help You Sayings That Help You Remember!Remember!

►Righty tighty lefty loucyRighty tighty lefty loucy

►A Pint is a Pound the World RoundA Pint is a Pound the World Round

How many ounces are in a: How many ounces are in a:

►Pound?Pound?

►Pint?Pint?

►Gallon?Gallon?

If you had a gallon of If you had a gallon of milk and you drank one milk and you drank one

pint what would be pint what would be remaining in a fraction?remaining in a fraction?

AnswerAnswer

1 gallons = 8 Pts. 1 gallons = 8 Pts.

8Pts. – 1 Pts. = 7/8 Pts.8Pts. – 1 Pts. = 7/8 Pts.

More EquivalentsMore Equivalents

►1 egg (L) 3 T.1 egg (L) 3 T.

►250 ml. = 1 c.250 ml. = 1 c.

►1 stick of butter = 8 T. = ½ c.1 stick of butter = 8 T. = ½ c.


All folders out on the table, notes, and All folders out on the table, notes, and writing utensil writing utensil

►Complete Notes on Functions of Complete Notes on Functions of ingredientsingredients

►Safety and sanitationSafety and sanitation►Review and overviewReview and overview

Hand washing and cleaningHand washing and cleaning



►Complete Complete ►Review and overviewReview and overview

FCCLA Planning Process NotesFCCLA Planning Process Notes Measurement and equivalentsMeasurement and equivalents Time management tipsTime management tips Food meets two basic needsFood meets two basic needs

Goals for the DaysGoals for the Days

► All folders out on the table, notes, All folders out on the table, notes, and writing utensil and writing utensil

► CompleteComplete► Review and overviewReview and overview

Previous knowledge gained in classPrevious knowledge gained in class

Goals of the Day Goals of the Day

►All folders out on the table, notes, All folders out on the table, notes, writing utensil, and white bookwriting utensil, and white book

►Work onWork on►Review and overviewReview and overview

Previous knowledge gained in classPrevious knowledge gained in class Notes on Functions of ingredientsNotes on Functions of ingredients Watch video food safety and careersWatch video food safety and careers

Goal of the DayGoal of the Day

►All folders out on the table, notes, All folders out on the table, notes, writing utensil, and white book writing utensil, and white book

►Review and overviewReview and overview

Goal for the DaysGoal for the Days


►Work on Preservation Packet Work on Preservation Packet ►Review and overviewReview and overview

MeasuringMeasuring Hand washing and cleaningHand washing and cleaning Previous knowledge gained in classPrevious knowledge gained in class



► Preservation Packet should be done! Preservation Packet should be done! ►Review and overviewReview and overview

Previous knowledge gained in classPrevious knowledge gained in class

Lab assignmentsLab assignments Complete the Scavenger Hunt in your Complete the Scavenger Hunt in your

kitchenkitchen


►White Lab Manual and Clip Boards Out!White Lab Manual and Clip Boards Out!►Review Lab manual and planning Review Lab manual and planning

sheet and organizing manualsheet and organizing manual►Review LABReview LAB►Review MeasuringReview Measuring

Assignment: before you go in lab plan Assignment: before you go in lab plan must be done! must be done!



►Work on Preservation Packet! Work on Preservation Packet! ►Review and overviewReview and overview

Previous knowledge gained in classPrevious knowledge gained in class MeasuringMeasuring

Why are you in Lab?Why are you in Lab?

► Remember what you have learned!Remember what you have learned!

► Standard: Demonstrate understanding and Standard: Demonstrate understanding and application of kitchen safety principles and application of kitchen safety principles and practices.practices.

► Standard: Demonstrate food safety and sanitation Standard: Demonstrate food safety and sanitation procedures.procedures.

► Standard: Integrate knowledge, skills, and practices Standard: Integrate knowledge, skills, and practices required in food measurement procedures.required in food measurement procedures.

► Standard: Demonstrate selecting, using, and Standard: Demonstrate selecting, using, and maintaining food preparation equipment.maintaining food preparation equipment.

What do You know?What do You know?

1.1. What are the two most important rules What are the two most important rules of etiquette?of etiquette?

2.2. What should you know about sanitation?What should you know about sanitation?

3.3. What should you do before you cook?What should you do before you cook?

4.4. What are the Steps in the Planning What are the Steps in the Planning Process?Process?

5.5. Why do you use a planning process?Why do you use a planning process?

Goal is to Make JamGoal is to Make Jam

►What standards are you working on?What standards are you working on?►Who is doing what in the lab?Who is doing what in the lab?►Managers are your clip boards ready?Managers are your clip boards ready?►Who is making the pectin?Who is making the pectin?►Gophers do you have the equipment you Gophers do you have the equipment you

need with a tray?need with a tray?► Kitchens do you have your cleaning set ups? Kitchens do you have your cleaning set ups? ►Did labs have the counters washed down Did labs have the counters washed down

etc.etc.

Food TerminologyFood Terminology

Use the two texts books, other Use the two texts books, other cookbooks, computer, and lecture notes cookbooks, computer, and lecture notes

used in class and define the following used in class and define the following terms:terms:

► Preparation-Preparation-►Menu-Menu-► Pare-Pare-►Mince-Mince-►Dice- Dice- ► Puree-Puree-► Sauté-Sauté-►Whisk-Whisk-► Folding-Folding-►Roux-Roux-



►Herb-Herb-► Spice-Spice-►Blend-Blend-►Al dente-Al dente-►Batter-Batter-►Bouquet garni-Bouquet garni-► File’- File’- ► Fines herbes-Fines herbes-►Bouillon-Bouillon-



► Entrée-Entrée-► Consommé-Consommé-► Slurry-Slurry-► FDA-FDA-►USDA- USDA- ►UPC-UPC-►Dry cooking method –Dry cooking method –►Moist cooking method-Moist cooking method-► Poach- Poach-



►Pareve Foods-Pareve Foods-►Hors d’ oeuvres-Hors d’ oeuvres-►Yield-Yield-►Unit Pricing-Unit Pricing-►Bisque-Bisque-►Julienne-Julienne-►Bronoise-Bronoise-

food technology 2 comprehensive standards: comprehensive standards: integrate knowledge, skills and...

Documents