HTR - A10.6 Standard 22 Food Safety and Sanitation
Define and identify the basic principles of food safety and sanitation and the proper techniques for preparing and serving food.
How Safe a Chef Are You?
Kitchen Chaos
Kitchen Safety
Food Safety and Sanitation
Safety Test Review Sheet
7 Safety Errors
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Identify the parts of a standardized recipe and describe common food preparation terms.
Reading Recipes
Following Directions activity
Basic Cooking Terms (use these textbook pages to find your answers)- pg 291, pg292, pg306, pg307, pg308 pg309
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Use appropriate equipment and techniques for dry and liquid measurements.
Equipment ID with Pictures
Scrambled Equipment
Abbreviations and Equivalents
Measure Man
Measurements Drawing Instructions
Equal Measures
Kitchen Exploration
How to Measure Ingredients
What do you use to Measure
Measuring Practice
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Plan and prepare simple, nutritious meals using basic food preparation techniques
Demo and Lab- Chocolate Chip or Peanut Butter Cookies
HTR - A10.7 Standard 23 Food Preparation and Meal Management
23.2 List the information found on food labels and describe its relationship to healthy food choices.
23.3 Identify consumer skills needed to select and purchase food products to maintain a healthy diet.
What's on a Food Label
Food Label Scavenger Hunt
Food Label Project
Sample Food Label Project
HTR - A10.5 Standard 21 Nutrition and Health
Define the principles of nutrition and their relationship to good health through the life cycle.
Discuss the importance of eating Breakfast.
Demo and Lab: Pancakes
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Plan and prepare simple, nutritious meals using basic food preparation techniques
Demo and Lab - Coffee Cakes
HTR - A10.5 Standard 21 Nutrition and Health
21.1 List the essential nutrients and describe the functions and sources of each. (Eggs)
Demo and Lab - Omelets
Principles of Baking -
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Explain the functions of ingredients used to prepare foods.
2. Principles of Baking PowerPoint and worksheet.
3. Analyzing a Recipe 1 & 2
4. Preparing to Bake
Socrative Quiz - Science of Baking
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Plan and prepare simple, nutritious meals using basic food preparation techniques
Demo and Lab - Muffins and Smoothies
Food and Culture Project -
HTR - A10.8 Standard 24 Food Culture and Etiquette
HTR - A10.8 Standard 24 Food Culture and Etiquette
Discuss cultural differences that may influence etiquette and meal service.
1. Food and Culture Project handout
2. Food and Culture Presentation Notes
3. Food and Culture Project Grade Sheet
4. Multicultural Feast Video and handout
Warm Up:
1. What is the grossest food you have ever eaten?
2. What’s your favorite ethnic food?
3. If you could go anywhere in the world, where would you go and why?
4. Would you want to visit the country you are studying?
5. Describe a similarity or difference between the food of your country and the USA.
HTR - A10.7 Standard 23 Food Preparation and Meal Management
Plan and prepare simple, nutritious meals using basic food preparation techniques
Demo and Lab - Cake Mix cookies, Pizza, Twice Baked Potatoes, Spaghetti or Fettuccine, Enchiladas and Spanish Rice, Pie, Chicken Noodle Soup, Sugar Cookies, Lettuce Wraps and Fried Rice.
HTR - A10.7 Standard 23 Food Preparation and Meal Management
23.1 Describe ways to manage time, energy, and resources when planning, selecting and preparing food or meals.
HTR - A10.8 Standard 24 Food Culture and Ettiquette
24.1 Describe table setting, meal service, and etiquette appropriate for a variety of occasions.
24.3 Practice table setting, meal service, and etiquette that reflect commonly accepted food customs and practices in the US.
Ettiquette Hotline Video
Table Setting PowerPoint and Practice
Napkin Folding
21.1 List the essential nutrients and describe the functions and sources of each.
21.2 Name the food groups in the USDA MyPlate.gov that are needed each day for good health.
21.3 Describe a healthy diet as recommended in the Dietary Guidelines for Americans.
My Plate PowerPoint and worksheets
HTR - A10.7 Standard 23 Food Preparation and Meal Management
23.3 Identify consumer skills needed to select and purchase food products to maintain a healthy diet
Shopping for Food PowerPoint
