Family & Consumer Sciences
Foods II
Outline
Course Description: Foods II is designed to provide students with increasingly difficult food preparation skills. Emphasis is placed on meats, cakes, pastries, and the presentation of foods. Students will develop knowledge of applied nutrition and an understanding of the basic principles of food preparation. Sales, service of food, safety and sanitation will be stressed. Microwave techniques and computer applications will be incorporated throughout the course.
Text: Food for Today by Kowtaluk
and Kopan
Grading: Students grades will be determined by tests,
daily work, projects, and laboratory experiences.
EXTRA
CREDIT: Extra Credit work will be available to students each grading period.
|
Chapter |
Subject |
|
24 |
Garnishes |
|
20.3 |
Soups and Casseroles |
|
24 |
Spices, Herbs, and
Garnishes |
|
21.4 |
Cookies and Pastries |
|
21.3 |
Yeast Rolls and Bread |
|
19 |
Meats |
|
24.5 |
Preserving Foods at Home |
|
25 |
Careers in Food and
Nutrition |