CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARDS

Clean & organize the kitchen

·         Organize kitchen utensils & appliances

·         Know & apply principles of cleaning the kitchen

Physical work cleaning the kitchen is graded as the final exam

21A4c

22A3c

Review measurement, cooking terms, equip. & cooking methods

·         Know & explain how to measure food

·         Identify kitchen equipment by specific name

·         Convert measurements to an equivalent measure

·         Recognize cooking terms and be able to use the terms found in recipes

·         Know and be able to apply various cooking methods

WS Cooking terms

WS  Cooking methods

Contest – Cooking equip.

Review Safety & Sanitation principles

·         Know and apply safety procedures in the kitchen

·         Know and apply sanitation procedures in the kitchen

Test – covers all review

21A4c

22A3c

How Food Affects Life

·         Recognize the trends in food

·         Create a reduced fat recipe from an original

·         Each kitchen makes either a low fat or original recipe

·         Evaluate the difference in texture, flavor, & appearance of low fat vs. original recipe

·         Discuss factors that influence food habits

Revised recipe graded

Lab:  Compare low fat to original recipe

21A4c

22A3c

How Food Affects Life

·         Explain how the search for food led to the development of civilization

·         Identify various foods prepared by early American colonists & prepare a colonial dish

Test: How Food Affects Life

Lab:  Colonial food

21A4c

22A3c

Early food habits of colonists

Regional cuisine of the USA

·         Trace the development of cuisine of the United States

Lab:  Regional Soup Dish

21A4c

22A3c

Regional cuisine of the USA

·         Prepare foods that are representative of the seven main regions of the United States and identify their origins

Test:  Regional American Food

Cereal Unit

·         List a variety of cereal products

WS:  How to cook rice

21A4c

22A3c

Cereal Unit

·         Describe how heat & liquids affect starches

·         Prepare cooked breakfast cereals, rice, and pasta

Lab:  Rice recipe of choice

21A4c

22A3c

CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARDS

Finish cereal unit

Bread unit

Cakes, cookies, pies, &

candy unit

·         Review cereal unit

·         Describe how to select & store baked goods

·         Explain the function of ingredients in baked products

·         Prepare quick breads and yeast breads

·         Discuss gluten development and the interaction of ingredients as they apply to cakes, cookies, and pies

·         Prepare shortened and unshortened cakes, one of the six types of cookies, and pastry

·         Prepare crystalline & noncrystalline candies

Lab:  Homemade noodles

Test:  Cereals

Lab:  quick breads

Lab:  yeast breads

Test:  breads

Lab:  cake

Lab:  pie

Lab:  cookies

Lab:  candy

Test:  Cakes, cookies, pies &

           candy

21A4c

22A3c

CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARDS

Clean & organize kitchen

Cookie unit

·         Organize kitchen utensils & appliances

·         Know and apply principles of cleaning the kitchen

·         know the different types of cookies

Physical work cleaning the kitchen is graded as the final exam

worksheet: cookies

22A3c

Cookie unit

Cake unit

·         Demonstrate techniques of unusual and world famous cookies

·         Differentiate between the various types of cake

·         Understand the principles of cake preparation

·         Introduce cake decorating principles

Lab: Cookies

21B4

21A3a

21A4c

Cake Decorating Unit

·         Practice various cake decorating techniques to improve skill level

Grade each technique in lab

21B3

21A3a

Cake Decorating Unit

·         Practice various cake decorating techniques to improve skill level

Grade each technique in lab

21B3

21A3

Cake Decorating Unit

·         Members of each lab decorate one cake

Decorated cake graded

21B3

21A3

Meat Unit

·         List factors affecting the selection of meats

·         Describe how to properly store meats to maintain their quality

Worksheets graded

Meat Unit

·         Describe the principles and methods of cooking meat

·         Apply the principles of cooking meat by preparing a meat recipe in lab

Lab:  Meat

21B3

21A3

Meat Unit

Pork Unit

·         Students apply knowledge about meat by taking a test

·         Introduce the Pork Unit by showing a video from the National Pork Producer's Association

·         Literature and recipes from the Monroe County Pork Producers Association are given to students

·         Students will begin making a power point presentation on one aspect of pork and pork cookery

Test Chapter 13 Meat

21B3

21A3

Pork Unit

·         Research pork information and cookery and prepare a power point presentation

·         Students relay the information learned by presenting their power point project to fellow students

Power Point Presentation graded

3B3a

1C4c

Pork Unit

·         Prepare breakfast meal using pork products

·         Prepare 2 simple pork recipes in lab

3 labs using pork

21B3

21A3

CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARDS

Foreign Food Unit:

     Latin America

     Europe

     Mediterranean

     Middle east & Africa

·         Identify the geographic, climatic, and cultural factors that have influenced the food of  Latin America

·         Prepare foods native to Latin America

·         Identify the geographic, climatic, and cultural factors that have influenced the food of Europe

·         Prepare foods native to Europe

·         Identify the geographic, climatic, and cultural factors that have influenced the food of the Mediterranean

·         Prepare foods native to the Mediterranean

·         Identify the geographic, climatic, and cultural factors that have influenced the food of the Middle East & Africa

·         Prepare foods native to the Middle East & Africa

Lab:  Latin America 

Test:   Latin America

Lab:  Europe

Project:  Students report on 1

               country in Europe

Test:  Europe

Lab:  Mediterranean

Test:  Mediterranean

Lab:  Middle East & Africa

Test:  Middle East & Africa

21A4c

22A3c

5C3b