Students will use the Nutrition Facts label and “orange juice” to compare …
Students will use the Nutrition Facts label and “orange juice” to compare the nutrition and taste of different brands of orange juice. (This lesson was updated in 2023 from fruit snacks to orange juice and updated with new standards and new nutrition facts labels.)
A portfolio based authentic assessment in food preparation where there is a …
A portfolio based authentic assessment in food preparation where there is a comprehensive collection of materials that showcases an individual's skills, experiences, and achievements in the field of culinary arts and food preparation.
Process-oriented authentic assessment of the different usage of kitchen tools and equipment …
Process-oriented authentic assessment of the different usage of kitchen tools and equipment focuses on evaluating learners' abilities to perform specific tasks and demonstrate their understanding of proper tool usage in a realistic context. This type of assessment assesses both procedural knowledge (knowing how to use the tools) and conceptual understanding (understanding why and when to use specific tools).
The author specializes in product-based assessment, a method of evaluating a person's …
The author specializes in product-based assessment, a method of evaluating a person's understanding and skills by examining their final product or output. They possess a deep understanding of different domains and industries and are adept at designing assessment criteria to evaluate the quality, creativity, and effectiveness of a product. Their expertise helps individuals and organizations assess their performance, identify strengths and weaknesses, and drive improvement in their product development processes. PROCESS-ORIENTED_BASED_AUTHENTIC_ASSESSMENT.docx
This approach emphasizes the ongoing process of learning rather than focusing solely …
This approach emphasizes the ongoing process of learning rather than focusing solely on the final product or outcome. The author explores how portfolio assessment can be integrated into the educational context to capture students' progress, achievements, and reflections over time.The author might also delve into practical considerations for implementing Process-Oriented Portfolio Assessment, such as designing assessment criteria, providing clear guidelines for portfolio creation, and ensuring authentic and meaningful tasks are included. They may discuss the role of teachers in facilitating the assessment process and providing constructive feedback to students.PROCESS-ORIENTED_BASED_AUTHENTIC_ASSESSMENT.docx
This curriculum unit, exploring the energy in food and the thermodynamics of …
This curriculum unit, exploring the energy in food and the thermodynamics of cooking, will include 5 days of 80-minute lessons in which the students will pick a particular food to study. The food will either need to be purchased or produced, and will need to be a food that begins as batter or liquid and solidifies during cooking. For those students who, for any reason, cannot bring in the food, they will be provided a brownie, cupcake, or other common food item. The project will contain two main components or parts. First, the energy stored within the food will be analyzed by applying mathematics. This will require conversion between a common physics unit of kilojoules (kJ) and a common household unit of kilocalories (kcal, CAL or Calories). Students will then need to apply their knowledge of work and energy conservation to provide an example of physical exercise that would be required for them to expend an equal amount of energy that is contained in their food. If a student is uncomfortable sharing their own mass, they may use the common example of a 70-kg person. The second part of their project will involve them using experimental data to determine the heat diffusion constant for their particular food by using a method similar to that described by Rowat et al. published in 2014, “The kitchen as a physics classroom10.” This can be done by placing several thermocouples in their food sample (or probing with toothpicks as will be described later) while heating until the center of the food gets to a desired temperature. Once the diffusion constant is determined, it can then be used to derive an equation that will allow the students to determine the required cooking time based on the size of the food sample. Although larger meals may be interesting samples for the experiment, the food samples must remain reasonably small so that the experiment can be completed within a single class period and can be cooked using toaster ovens or small classroom heaters. Students, in groups of 2-3, will be required to share their data with the class so that the results can be discussed. Students will be graded on their mathematical analysis and an accurate derivation of an equation to predict cooking time based on their measured diffusion constant. Teacher checks will be structured strategically throughout the process to ensure student projects meet the requirements and that student groups remain on pace. By relating energy in food to exercises with equal outputs, and by generating equations to ensure foods will be cooked properly, students not only learn physics in an engaging way but also learn how physics can be used to tackle real-world problems.
High School students will learn more about protein in the body and …
High School students will learn more about protein in the body and why it is essential. They will also analyze complete vs. incomplete proteins and making healthy protein choices.
Students will complete the Quarter 1 Test for ProStart which includes Unit …
Students will complete the Quarter 1 Test for ProStart which includes Unit 1 and 2 from the book. There will be guided questions beforehand on neapod.com. I have linked the game for anyone that would like to use it.
Interview With Chef Drolet – In this lesson, students will learn new …
Interview With Chef Drolet – In this lesson, students will learn new vocabulary related to food and talk about the food in their own countries. Students of all ages and levels will appreciate this lesson.If you want additional lesson plans and support, including teachers’ notes, be sure to register for a free Off2Class account.
Word Count: 21470 ISBN: 978-1-55195-487-5 (Note: This resource's metadata has been created …
Word Count: 21470
ISBN: 978-1-55195-487-5
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Word Count: 6349 (Note: This resource's metadata has been created automatically by …
Word Count: 6349
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Charleston County School District Nutrition Services and the Green Heart Project are …
Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month. November 2020 is the Great Sweet Potato Harvest! Nothing tops these sweet potatoes better than some Bee Cause Project honey! Enjoy!
Students will be making a Safety and Sanitation Mini Book that will …
Students will be making a Safety and Sanitation Mini Book that will include key concepts that they need to know for the final. Concepts include Time temperature abuse, temperature danger zone, FAT TOM, etc.
Students are using what they have learned about safety and sanition and …
Students are using what they have learned about safety and sanition and completing three different labs with their knowledge. They will predict what might happen when unsaintary elements are in the kitchen, they will set up a refrigerator properly, and they will find safety hazards in a kitchen. After the labs they will summarize their findings and explain how this can be helpful for their lives.
How does the temperature of soybean oil affect the viscosity of the …
How does the temperature of soybean oil affect the viscosity of the oil? In this lesson, students will determine the viscosity of soybean oil (vegetable oil) at different temperatures. They will use thermometers and the viscosity chart.
In this lesson, students will taste soymilk and make a smoothie from …
In this lesson, students will taste soymilk and make a smoothie from soymilk with additives. They will observe how soymilk is made as well as discuss the definition of milk.
Introduce your students to the health benefits of sweet potatoes with Charleston …
Introduce your students to the health benefits of sweet potatoes with Charleston County School District Nutrition Services, the Green Heart Project, and The Bee Cause Project with this flier and worksheet.
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