Last updated: 11/3/2022

FACS Grade 7 Foods & Nutrition

1 semester

Kitchen and Cooking Basics

Kitchen tools and utensils
Food Safety
Kitchen Safety
Measuring Dry, Solid, and Liquid Ingredients
Recipe Reading
Table Setting
Labs (may vary but may include Chocolate Chip Scones, Banana Bread, Cinnamon Muffins, Pancakes, Homemade Brownies, Pizza Lab, Soft Pretzels, Biscuits, Pies, Cookies, Breakfast Burritos, French Toast

(1)	HPF.FC.I.2	Students will acquire the knowledge and ability necessary to create and maintain a safe and healthy environment.
(1)	HPF.FC.I.2.1	Students will know the basic principles of home and community safety. They can demonstrate the skills necessary to maintain their homes and workplaces in a safe and comfortable condition. They can provide a safe and nurturing environment for themselves and others.
(1)	HPF.FC.I.2.1.B	Students know the basics of managing a safe and healthy home.
(1)	HPF.FC.I.3.1	Students will understand and be able to manage personal resources of talent, time, energy, and money and make effective decisions in order to balance their obligations to work, family, and self. They will nurture and support positive relationships in their homes, workplaces, and communities. They will develop and use their abilities to contribute to society through pursuit of a career and commitment to long-range planning for their personal, professional, and academic futures. They will know and access community resources.

Kitchen Tools-Identify the names and functions of kitchen tools.

Measuring- Explain and demonstrate how to measure various types of ingredients.

Recipe Reading-Be able to correctly follow the steps to complete a recipe.

Food Safety-How to practice proper sanitation while handling food in the kitchen.

Kitchen Safety- How to safely operate kitchen equipment.

Table Manners-How to correctly set a table and identify proper table manners in public.

Introduction to Baking- What are the functions of the ingredients of a recipe and how do they interact with one another.

Nutrition-Understanding the building blocks of nutrition

Kitchen and Cooking Basics

Kitchen tools and utensils
Food Safety
Kitchen Safety
Measuring Dry, Solid, and Liquid Ingredients
Recipe Reading
Table Setting
Labs (may vary but may include Chocolate Chip Scones, Banana Bread, Cinnamon Muffins, Pancakes, Homemade Brownies, Pizza Lab, Soft Pretzels, Pies, Cookies, Breakfast Burritos, French Toast, Cookies)

Kitchen tool identification

Utility knife
Chef's knife
Grater
Peeler
Spatula
Wire cooling rack
Rolling pin and cover
Turner
Ladle
Colander
Skillets
Baking pans
Liquid measuring cups
Measuring spoons
Dry measuring cups
Wire whisk
Sifter
Mixing bowls
Rubber scraper
Mixing spoon
Custard cup

Food borne illness

Cross contamination

Perishable

Danger Zone

Bacteria

Salmonella

Food borne illness

Food Safety

Introduction to Baking

Preheat

Baking

Dry heat

Roasting

Leavening Agent

Sweeteners

Flavorings

Dough

Batter

Yeast

Muffin Method

Cookie types: bar, drop, molded, pressed, rolled, refrigerator

Identify what tools are needed to measure liquid and dry ingredients.

Apply their knowledge of heat to cooking lab

Identify various kitchen tools and what they are used for.

Demonstrate how to properly read a recipe in order to prepare a food.

Discuss ways to prevent a food borne illness.

Demonstrate safe food handling practices while they are working in the kitchen labs.

Discuss various ways to prevent common kitchen accidents.

Demonstrate safe kitchen practices while preparing food in the labs

Identify proper table setting and various place settings.

Discovering Foods and Nutrition

Discovering Life Skills

Foods, Nutrition & Wellness

Kitchen Tools Quiz

Food Safety Quiz

Measuring Quiz

Bi-Weekly Labs

Unit Test