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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
Goals for the DayGoals for the Day
►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
Goals for the DayGoals for the Day
► 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
Goals for the DayGoals for the Day
►All folders out on the table, notes, and All folders out on the table, notes, and writing utensil writing utensil
►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.
Goals for the DayGoals for the Day
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
Goals for the DayGoals for the Day
►All folders out on the table, notes, and All folders out on the table, notes, and writing utensil writing utensil
►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
►All folders out on the table, notes, All folders out on the table, notes, writing utensil, and white book writing utensil, and white book
►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
Goals for the DayGoals for the Day
►All folders out on the table, notes, and All folders out on the table, notes, and writing utensil writing utensil
► 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
Goals for the DayGoals for the Day
►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!
Goals for the DayGoals for 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
►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-
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:
►Herb-Herb-► Spice-Spice-►Blend-Blend-►Al dente-Al dente-►Batter-Batter-►Bouquet garni-Bouquet garni-► File’- File’- ► Fines herbes-Fines herbes-►Bouillon-Bouillon-
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:
► 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-
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:
►Pareve Foods-Pareve Foods-►Hors d’ oeuvres-Hors d’ oeuvres-►Yield-Yield-►Unit Pricing-Unit Pricing-►Bisque-Bisque-►Julienne-Julienne-►Bronoise-Bronoise-