This week we will be studying 'You and Wellness.'
This is a word document.Lesson Plans: Jocelyn Fullerton FCS
Food and Nutrition Class
Week of: September 12, 2011

The learner will discuss Management and using resources wisely. The Steps in the Decision Making
Process and how this applies to food choices. The student will look at Test Kitchen Worker as a career
field.

Students will begin chapter two: the role of nutrients in our diet and some of the key factors in what
these main nutrients do for our good health. We will discuss malnutrition and nutrient deficiencies.
Chapter two is a very important chapter and we will look at RDAs and BMI for male and females.

lesson plans as word document

Principles of Human Services 3rd and 4th period

The learner will read an article together on Birth Order.
They will write a report on their placement within the family.
Students will complete Ch. 3 and do the chapter review.

5,6,& 7
Foods and Nutrition
Ch 2-5 Discuss water with Per 6
All: talk about absorption and begin keeping track of foods we eat (4 days worth)
Students shall begin balancing meals time permitting on Friday

5, 6, & 7 Foods and Nutrition
The learner is keeping track of his/her eating pattern for four days (Setting up each day’s menu according to the example on the board)
Students will be directed to compare menu to the USDA basic four food guide and balance the menu
Student will complete questions for Ch. 2 Review on pg. 86, and 101
Students will read and discuss the five food groups and cross-over foods.

de
A day:
5, 6 & 7 Foods and Nutrition:
Safety and sanitation: Ch 7-2 Preventing Kitchen Accidents: pg. 190
Students will cover 7-2 and 3, The student will go into the kitchen, divide into groups and clean the area they will be working in. Milk Group will be the information covered.
Skills to be discussed and modeled: Washing dishes, organizing utensils,
procedures for going into the kitchen.
recipe from the board, copy and have in hand
apron required and long hair worn up and out of the way.
sign on graph paper. Students will begin stitching.
Bullying- in the news: Video from Ms. Shannon
Tech. and how it has played into bullying, facebook, etc…

B-day Foods & Nutrition
5, 6 & 7th period
Safety completed : Ch 7-2 & 7-3

5,6 &7 Foods and Nutrition—Students will continue with the Milk Group: Ch. 18 pg. 463
Students will study the properties of cooking with milk. Student lab on Wed. will be cooked puddings, Mac and cheese and cheese nachos on Friday.

B- day: Foods class-5, 6 & 7:
Quick Bread—Baking Ch. 21
The learner will discuss what each ingredient brings to the mix
Quick bread: Ch. 21-2 pg. 567 TLW read and discuss
Lab. Wed.- Pancakes/ Drop biscuits (Red lobster)
Friday-Pumpkin Bread

5, 6 & 7 Foods class
Continue with Quick breads: Students made pancakes (pour batter), shall make drop biscuits(red lobster biscuits-cheese included) and then spice cake(pumpkin bread) on Tuesday before Thanksgiving.
Students will substitute pumpkin for half of the fat (applesauce may be used at other times) and makes for a moist and more nutritious cake.
[Modified lesson on Friday (11-11-11) Nachos for the first hour of 5th period and 7th period and then the Red Lobster Biscuits will be on Tuesday. 6th period will make nachos on Monday the 21st.]

5, 6 & 7 Foods and Nutrition: Quick Breads
Students will make Donut holes, fry and coat

5,6, & 7 Foods
Students will study Eggs pg 562
Students will make Deviled Eggs
Quiche and Meringue

5, 6 & 7 Foods class
Students will make breakfast tacos on Tues. (reference: Eggs Chapter 18-3 & 4)
Students will make a cheese recipe on Thursday (18-1 & 2)

3 & 4th Prin. of Human Services
Tuesday and Thurs. students shall take their finals (Ch. 1-8)
Students will be given 30 minutes to review prior to the test.

5, 6 & 7 Foods and Nutrition: Students will study soups, stews and casseroles

7th period: Snacks -Healthy alternatives to chips
and other salty snacks

5, 6 & 7 Food and Nutrition
Ch. 20-3-Soups, Stews and Casseroles
Western soup: Boy Scouts Favorite Meal, and potato soup

5, 6 & 7 Foods and Nutrition-Casseroles-Tater-tot casserole and King Ranch
Tuna Noodle Casserole

5, 6 & 7 Foods :
TLW continue with soups, stews and casseroles The learner will be given recipes for Chicken and Dumplings. Wednesday lab: King Ranch Chicken Friday: Chicken and Dumpling

5,6 & 7 Foods: Stuffed peppers, Jambalaya

5, 6,& 7 Foods classes: Italian Cuisine: Students shall have studied Italian cooking
Students will make Spaghetti and garlic bread Tuesday and Lasagna on Thursday.

5,6 and 7 Foods and Nutrition classes
Chalupas on Tuesday-students shall make their own shell, bean dip and assemble Chalupas for a meatless dinner
Spanish rice and Enchiladas on Thursday- students shall alternate with second kitchen for money saving
menus.

5, 6 & 7 Foods and Nutrition- Cake box cookies and banana pudding Wednesday-TAKS Test

5, 6 & 7 Foods and Nutrition-Students shall make yeast dough
Pizza and Veg. style pizza, dessert pizza
Yeast dough: Braided yeast bread for Easter

2nd period Sewing/ Fashion Design
Students shall make a skirt or a sun dress/ dress
Student’s that have been working on small projects need to have supplies to make a valid project.

5, 6 & 7 Foods classes –Students shall work with yeast (leavening agent)
Tuesday students shall bake a pineapple up-side cake for Red Lick students observation
Thurs. Students shall do braded yeast bread and shall make pizza from the remainder of dough.

5, 6 & 7 Foods-Continue with Yeast breads
Pizza lab and bread, rolls and cake Demo.

5, 6 & 7 Foods class: Students shall work on using up ingredients (cake mix) and making a refreshing
dessert for our grilling outdoors- hamburgers will be made on Thursday.

5, 6 and 7th Foods and Nutrition Students not in B-day classes

5, 6 & 7 Foods and nutrition –Outdoor meals continue Ch. 24-4
Salads pg. 652-herbs and garnishes
Questions pg. 653

5, 6 & 7 Foods Cake decorating- Students shall make one layer cakes and decorate them on Thursday. Students will listen to Hooks Cake Decorating talent and then may attempt to decorate some of the skills demonstrated.

5, 6 & 7 Foods and Nutrition - Students shall be given recipes on Homemade Ice Cream
Students shall make ice cream with a churn type freezer
Students shall begin to clean the foods lab
They will sort, clean and store supplies for the summer.
Students will learn table settings.