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Springfield High School 
 
Updated: Thu Sep 22 10:01:13 CDT 2005 Visits: 1335 [ Print ] [ Refresh ] [ Classpages ] |
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Mrs. Driks-Moore's Home Page
Introduction to Foods and Nutrition
Course Outline
1.
Safety and Sanitation
2.
Abbreviations and equivalents
3.
Measuring Methods
4.
Reading Recipes
5.
Kitchen equipment and appliances
6.
Cooking terms
7.
Nutrients and their Functions
a.
Protein
b.
Fats
c.
Carbohydrates
d.
Vitamins
e.
Minerals
f.
Water
8.
Milk and Cheese
9.
Fruit
10.
Vegetables
11.
Grain products
12.
Baking (quick breads, yeast breads, and cookies)
13.
Nutrition through the life span
14.
Weight control and your specific nutritional needs
15.
Analysis of your diet and activities as it relates to you and your future health
Course Rules and Requirements
Introduction to Foods and Nutrition
What You Need For The Course: Single subject notebook with pockets. Pen or pencil each day of class. Computing Your Grade: 1/3 = tests (all tests will be recorded and averaged on a numerical basis) 1/3 = lab work (including all lab worksheets and performance in class) 1/3 = homework, and class work * Late work, if accepted, is equal to ½ credit * Final exam which equals 1/5 of your final grade Classroom Rules:
If absent, it is your responsibility to discuss with the teacher what assignments have been missed and make an appointment to make up the work. (I will not give you the work unless you ask!) If absent on a lab day you must make arrangements to make up the lab within the school’s allotted makeup time. If supplies are unavailable in class you will be required to complete the lab at home.
Advanced Food Preparation
In this course you will start with basic skills and then apply them to advanced recipes with a flair for the dramatic.
This is not a beginner course and you should be acquainted with some basic food preparation skills, such as knowledge of basic kitchen equipment and the ability to use abbreviations and equivalents.
Course Outline Safety Abbreviations and Equivalents Knife skills Kitchen Equipment Spices and Herbs International Foods -French -Italian -Mexican -Chinese Presentation -Flambé -Plate design -Gingerbread village holiday project Soups and Stocks Sauces Emulsifying and Thickening Sauté and Braising Meal Planning Pastry and Baking Careers in the Food Industry Vegetarian Diets What You Need For The Course: Folders with pockets to be used for your portfolio. Portfolios will include all recipes, notes and worksheets used for this class and will be collected at the end of each marking period. Worksheets and lab questions must be complete to receive credit. Pen or pencil each day of class. Computing Your Grade: 1/3 = tests (all tests will be recorded and averaged on a numerical basis) 1/3 = portfolio (portfolios will not be accepted late!) 1/3 = labs, homework, and classwork * Late work, if accepted, ½ credit * Final exam which equals 1/5 of your final grade If absent, it is the student’s responsibility to discuss with the teacher what assignments have been missed and make an appointment to make up the work. (I will not give out work unless it is asked for!) If absent on a lab day students must make arrangements to make up the lab. If supplies are unavailable in class you will be required to complete the lab at home.
Suggested Web Sites: For Recipes: www.epicurious.com For Nutrition related articles: www.cspinet.org
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