Foods and Nutrition 1 Mrs. Johnson

1. Foods and Nutrition 1 Mrs. Johnson Blog - http://stajohnson.wordpress.com/ Email - ____________________________ I WILL GIVE YOU AND YOUR PARENTS WEEKLY E-MAIL UPDATES

2. Bell Quiz Unit 1 Quiz #1 • Find Bell Quiz #1 • Carefully read the questions and then find the best answer. • Yes, you may write on this • This is a QUIET first 5 minutes of class. I will take roll during this time. • Yes, you may use your study guide, but NOT your neighbor. • You will help me correct this so be prepared with the correct answers. • Keep this Bell Quiz the ENTIRE SEMESTER

3. Career PATHWAYS – Which path are you on? Click for link

4. FAMILY AND CONSUMER SCIENCES Below are the eight Pathways in Family & Consumer Sciences Education: Child Development Consumer Economics ServicesFamily and Human Services Fashion Design, Manufacturing and MerchandisingFood Science, Dietetics and NutritionFood Service and Culinary ArtsHospitality ServicesInterior Design

5. FCCLAFamily, Career, and CommunityLeaders of America • Family Career and Community Leaders of America is the only student organization with the family as its central focus • We are the Family, Career and Community Leaders of America.We face the future with warm courage and high hope. For we have the clear consciousnessof seeking old and precious values.For we are the builders of homes, Homes for America's future,Homes where living will be the expression of everything that is good and fair,Homes where truth and love and security and faith will be realities, not dreams. • Find out more at utahfccla.org

6. Seating Chart • Not a punishment, but a means to organization. • If there is a problem with your seat, please let me know. • This will be your seat the entire semester.

7. Child Time • Cereal Necklaces • Tie a cereal on to the end of the yarn • Thread cereal on to the yarn. • Tie the yarn when you are done. • Wear, share, or eat your necklace!

8. Food and Nutrition 1 is • The focus of the Food & Nutrition 1 (Food & Fitness) class is to provide understanding about the principles of nutrition and a healthy lifestyle. I have adopted the philosophy, “Experience is Necessary”. As we cover the subject areas: Kitchen Management & Sanitation, Food Guide Pyramid & Dietary Guidelines, Food Preparation, and Nutrients, I want students to have “hands-on” experiences that will further their knowledge and growth of Food and Nutrition. • Students will be expected to: Think of this place as your job. What is expected and acceptable on the job is the same for this class. • FIRST EXPECTATION = print off and sign the disclosure statement and human sexuality form Foods and Nutrition 1 Blog and Disclosure

9. Come prepared to Work, Participate, Learn, and Have Fun • Class will include: daily reflections, children’s book and song evaluations, speakers, assignments, tests, child care experiences, observations, projects, group work, a NOTEBOOK, and CTE state competency test • Each student will come to class prepared with paper, writing utensil and a class notebook. I will not supply these. • Students are responsible for all information and work presented in class whether here or not. • Check assignment board often for assignments, due dates, and personal progress • There is a $_________ class fee - covers cost of extra experiences. Worth ________________ points. If this is not paid, you will have an “F”.

10. NOT a STUDENT LOUNGE! • GET INVOLVED! • This class is not a student lounge. When you are here you will participate, work, learn, and have fun. If lounging about is more appealing than participating, I encourage you to find a lounging class.

11. Pay and Bonuses are based on YOUR performance • Your paycheck for this class will be the grade that you receive. Just as you don’t receive money for not working, the same applies in class. Your grade is your choice. • Limited extra credit will be given for those who are all caught up with assignments, please do not ask for it. • Becoming a member of FCCLA, doing well on your state final, and hanging onto your vouchers. • Grading is as follows: See RUBRIC • 93 - 100 A 90 - 92 A- 87 - 89 B+ • 83 - 86 B 80 - 82 B- 77 - 79 C+ • 73 - 76 C 70 - 72 C- 67 - 69 D+ • 63 - 66 D 60 - 62 D - 59 - 0 F

12. Be on the Job Everyday • Since most of the learning and assignments take place in class, attendance is a necessity • The school attendance policy will be followed • Make-up work will be given for excused absences. Students have until the next EO hour ends to make up work. • 10% penalty for all make-up and late work –whether excused or not. • A voucher must be attached to all make-up / late work or it will not be accepted. • Missed class? Visit the my class blog or online classroom.

13. Follow the Instructions of the Supervisor • Due to the numerous hands on experiences, group work, and activities done in class, it is necessary for each student to remain in control of and be responsible for their actions and talking. • First 5 minutes of class are for roll and bell quiz. Last 5 minutes are set aside for questions and handing in late or make-up work.

14. M&M Game • *YELLOW* tell a hobby you enjoy doing • *BLUE* tell about your favorite restaurant and why • *ORANGE* tell about your favorite food • *RED* tell about your favorite movie and why • *BROWN* tell about your favorite thing to do on during the summer • *GREEN* tell what you are excited for this year at Northridge High

15. Punch in on Time Students are expected to be on time • So as not to get marked absent, LATE students are to sign the tardy sheet before going to their seat. • More than 15 minutes late equals an absent. • A voucher can cancel out a tardy

16. Complete all Assignments on Time • To be considered on time, work is to be handed in at the beginning of class or when called for. • Make PRIOR arrangements or provide Pre-notification if you know you will be absent because work is still due on the due date/final acceptance date whether you are here or not. • Late work will be accepted until the date of final acceptance for the unit. • A 10% penalty will be enforced upon all late/make-up work whether excused or not. • A voucher must be attached to all late workand make-up work or it will not be accepted. • Each student will receive 4 assignment VOUCHERS per quarter. This can be used for hall passes, tardies, 2 make-up or late work, or saved for 5 extra credit points each at the end of the quarter. • No sloppy, untidy, no-name, or otherwise substandard work will be graded.

17. State Competency Assignments • Demonstrate proper measuring & preparation techniques • Demonstrate kitchen safety procedures • Demonstrate sanitation techniques • Evaluate a personal dietary intake according to dietary guidelines & FGP • Prepare a complex carbohydrate food product • Prepare a protein food product • Prepare a vitamin or mineral food product

18. Follow company Rules • School rules and procedures will be followed and enforced. Dress code, electronic devices, ID tags….. • Outside food and drink are only to be brought to class on Food Day Fridays. • Citizenship will be marked as follows • “H” can be earned by students who are considerate of others, helpful, interested, follow class rules, are responsible, high percentage, and promote the success of the class. • “S” can be earned by students who follow class rules, are not disruptive, medium percentage, and have no more than 2 tardies/absences. • “N” will be given for inappropriate or disruptive behavior, for less than full effort, low percentages, and 4 tardies/absences • “U” will be given for beyond inappropriate or disruptive behavior, cheating or helping to cheat, and for 5 or more tardies/absences.

19. FERPA • ► Due To recent concern regarding the Family Education Right to Privacy Act (FERPA), I am letting you know that the student’s assignments might be corrected by other students, under the direction of the teacher. Students are advised that confidentiality and honesty are of the utmost importance. Any violation of such will be dealt with administratively.

20. GET THIS SIGNED • The attached Human Sexuality consent form must be signed by yourself and your parent/guardian, regardless of your age, before you can participate in human sexuality instruction, Baby Think it Over, and the State competency test.

21. It is your Responsibility Now…….. I have read and understood this disclosure statement and, even though I may not agree with it, I will comply with all of the requirements and policies. - Print it off - Sign It - Bring this portion back to class for _______ points. Foods and Nutrition 1 Disclosure

22. Small Kitchen Equipment Function and Use

23. Colander • Drains liquid • Has larger holes than a strainer

24. French/Chef’s Knife • Large triangular blade • Wide at handle and narrow at the tip • Used for slicing, cutting, chopping and dicing

25. Bread Knife • Serrated or saw-tooth edge • Used for cutting breads

26. Cutting Board • Protects counter when cutting and chopping food • For proper sanitation it should be made of plastic instead of wood

27. Glass Baking Dish/Pan • When using in an oven, reduce the temperature 25 degrees • Can be any shape

28. Ladle • A small bowl at the end of a long handle • Used for dipping hot or cold liquids from a pan

29. Pastry Blender • To cut in shortening

30. Pancake Turner • Used to lift and turn flat foods

31. Paring Knife • To Peel or cut small food items

32. Slotted Spoon • Spoon with holes • Used to take solids out of liquid

33. Strainer • Wire mesh • Separates liquid from food • Usually has small fine holes

34. Rubber Scraper • Has a rubber end • Used to scrape out foods from bowls, measuring cups, etc.

35. Straight-Edge/Metal Spatula • Long flat spatula with a straight edge • Used for leveling • Also used to frost cakes etc.

36. Tongs • Used to grip and lift hot foods

37. Vegetable Peeler • A tool used to take off the outer surface of vegetables and fruits

38. Wire Whisk/Whip • Used for blending, mixing, stirring, beating and whipping

39. Rolling Pin • A tool used to shape and flatten dough

40. Wooden Spoon • A tool used for mixing ingredients

41. Sifter • Used to break up clumps. It adds air to the flour and gives it more volume. It makes it easier to incorporate other foods and liquids into sifted powders.

42. Grater • A tool designed to sliver or shred food easily

43. Egg Beater • A tool used to beat eggs together. Also, used to incorporate air into egg whites to form a foam.

44. Funnel • Used to channel liquids or fine-grained substances into containers with a small opening.

45. Muffin Tin • A pan in which muffins or cupcakes are baked.

46. Measuring Cups & Spoons • Dry Measuring Cups: Used to measure dry ingredients. • Liquid Measuring Cups: Used to measure liquid ingredients. • Measuring Spoons: Used to ingredients at a small amount.

47. Cooling Rack • A tool used to place freshly baked items on so they will cool faster.

48. Turkey Baster • A tool used to collect juices and transfer them elsewhere.

49. Thermometers • Used to measure the temperature of the object they are named after • Meat, refrigerator or oven thermometer

50. What is the difference between a cookie sheet and a jellyroll pan?