Cooking and Nutrition Class - DOC

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					                                 Cooking and Nutrition Class
                                Monroe Virtual Middle School
                                          Pass/Fail
                                  One-Half Elective Credit
      “Cooking is like love. It should be entered into with abandon or not at all.” Harriet Van Horne

The purpose of this class is to help you improve your food preparation skills and to
increase your independence in preparing foods. Cooking is a life skill that can be
developed with practice. The goal of this class is to give you the opportunity to practice
preparing foods so that you will improve your cooking skills. Please read all the
directions before you begin.

 The School District of Monroe is NOT responsible for any costs associated with the
completion of activities.

  To earn one-half (0.5) elective credit in Cooking and Nutrition, the student must
              complete all of the following assignments listed below.

Your kitchen can be a dangerous place for you, your family, and guests. Every year,
thousands of people wind up in the emergency room due to food poisoning, cuts, burns
and other kitchen accidents. Simple sanitation and safely practices could prevent millions
of these accidents and illnesses.

                                  Before you begin:
             e-mail your name, grade, and Virtual school teacher’s name to
                           ann.kaderly@monroe.k12.wi.us
                 Subject Line: Monroe Virtual School Cooking Class

Assignment # 1 To ensure you health and safety your first assignment is to go to the
following website http://www.extension.iastate.edu/foodsafety/educators/tensteps.cfm?articleID=48&parent=2
and list 10 safety and sanitation practices you need to follow when cooking. Have
this list available to review while cooking.

Now that you know how to keep food safe we are going to start cooking. You will learn
how to prepare foods that can be eaten for a snack, breakfast, lunch and dinner.

We are going to start with breakfast foods. Breakfast is the nutritional foundation for the
day. The meaning of the word breakfast indicates one of the reasons that breakfast is so
important: it breaks the fast. A Harvard University/Massachusetts General Hospital study
of children in Philadelphia and Baltimore schools discovered that students who usually
ate breakfast had improved math grades, reduced hyperactivity, decreased absence tardy
rates, and improved psycho-social behaviors compared with children who rarely ate
breakfast. (Pediatrics, January, 1998; Journal of the American Academy of Child and Adolescent Psychiatry,
February, 1998). We will begin by analyzing your breakfast eating patterns.
Assignment #2 Using the chart provided document what you eat for one week; after
the week period answer the reflection question at the bottom of the chart.


Assignment # 3 Breakfast Plan a breakfast menu which includes a vitamin C
product, a carbohydrate, and a protein. Foods need to be something you prepare
(no prepared cereal, etc.) You may use the resources below or find your own
recipes. You must record the menu, prepare the foods, take a digital picture of the
foods, have a family member or friend eat the product and complete the attached
evaluation for breakfast.
Resources:     http://allrecipes.com/recipes/breakfast-and-brunch/main.aspx
               http://www.mrbreakfast.com/recipe1.asp
               http://www.cooksrecipes.com/category/breakfast.html
               http://www.mypyramid.gov/global_nav/media_kids_press_release.html

Assignment # 4 What’s for Lunch To continue to improve your cooking skills you
will prepare a lunch. You need to assemble a file of recipes for lunch (10 recipes).
You may use the Internet, cookbooks, or family recipes. After you have assembled
your recipes plan a lunch menu including at least one carbohydrate, one protein,
one fruit or vegetable and one dairy. After you have prepared your meal take a
digital picture of the food and have someone fill in the attached evaluation.

Assignment # 5 What’s for Dinner Next you are going to prepare a dinner. You
need to assemble a file of recipes that would be appropriate for a dinner (10 recipes)
You may use the Internet, cookbooks, or family recipes. After you have assembled
your recipes plan a dinner menu including at least one carbohydrate, one protein,
one fruit or vegetable and one dairy. After you have prepared your meal take a
digital picture of the food and have someone fill in the attached evaluation.

Assignment #6 Snacking You are going to prepare a nutritious snack. Assemble a
file of 5 recipes that you could justify as nutritious snacks, there needs to be cooking
involved with the recipes. Pick one of the recipes to prepare. Take a digital picture
of the food and have someone fill in the attached evaluation.

Assignment #7 Answer the 3 Self Reflection questions. This should be 100-150
words and reflect all the recipes you cooked during the class.

                        After completing all assignments:
               e-mail everything to ann.kaderly@monroe.k12.wi.us
or mail to Ann Kaderly Monroe School District, 1510 13th Street Monroe, WI 53566
               Subject Line: Monroe Virtual School Cooking Class

Once again, your completed course work should include the following:
    List of 10 safety and sanitary practices to follow while cooking (Assignment #1)
    Documentation of food -Weekly Log – and reflection (Assignment #2)
    Breakfast menu, picture of food prepared & evaluation (Assignment #3)
           10 lunch recipes, menu, picture of food prepared & evaluation (Assignment #4)
           10 dinner recipes, menu, picture of food prepared & evaluation (Assignment #5)
           5 snack recipes, picture of food prepared & evaluation (Assignment #6)
           Self reflection (Assignment #7)



  Assignment #2 Weekly Log:

Date          Monday       Tuesday     Wednesday      Thursday     Friday    Saturday        Sunday
Breakfast




Time

Lunch




Time

Dinner




Time

Snacks




Time(s)


  Reflection - How could you improve your breakfast eating habits?
Cooking Evaluation: Rate yourself in each category by placing a number in the box.
Then have the person who evaluated your food also fill in the box.
0= not sure 1= needed improvement 2=fair 3=good 4=Great, restaurant quality
Assignment #3 Breakfast                                  Self evaluation Evaluator
Had all supplies on hand before starting to cook
Followed safety and sanitations practices
Accurately measured ingredient
Followed recipe directions
Appearance and taste
Temperature: hot foods hot, cold foods cold
Clean-up kitchen when done

Assignment #4 Lunch                                   Self evaluation   Evaluator
Had all supplies on hand before starting to cook
Followed safety and sanitations practices
Accurately measured ingredients
Followed recipe directions
Appearance and taste
Temperature: hot foods hot, cold foods cold
Clean-up kitchen when done

Assignment #5 Dinner                                  Self evaluation   Evaluator
Had all supplies on hand before starting to cook
Followed safety and sanitations practices
Accurately measured ingredients
Followed recipe directions
Appearance and taste
Temperature: hot foods hot, cold foods cold
Clean-up kitchen when done

Assignment #6 Snack                                   Self evaluation   Evaluator
Had all supplies on hand before starting to cook
Followed safety and sanitations practices
Accurately measured ingredients
Followed recipe directions
Appearance and taste
Temperature: hot foods hot, cold foods cold
Clean-up kitchen when done
Assignment #7 Self-Reflection:
   1. List any problems you had while preparing these recipes.
   2. How would you solve these problems?
   3. Would you make any of the recipes again? Which ones?

				
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