FCS 6th Grade

○​ Turner/Spatula ○​ Sauce Pan ○​ Fry Pan ○​ Liquid Measuring Cups ○​ Dry Measuring Cups ○​ Measuring Spoons

END OF UNIT COMPETENCY

1. ​ Demonstrate proficiency in basic kitchen management, food safety, and sanitation practices: ●​ Develop and follow a lab plan sheet for organizing kitchen tasks and resources. ●​ Identify and prevent cross-contamination risks in the kitchen. ●​ Explain the temperature danger zone and its implications for food safety. ●​ Demonstrate safe handling and usage of kitchen equipment. ●​ Practice proper handwashing techniques and maintain cleanliness in the kitchen environment. ●​ Describe and implement proper dishwashing procedures. 2. ​ Understand and apply the principles of the MyPlate model and the USDA dietary guidelines: ●​ Identify the food groups and their recommended proportions according to the MyPlate model. ●​ Explain the key recommendations and guidelines provided by the USDA for a balanced diet. ●​ Plan and create meals that align with the MyPlate model and dietary guidelines 3. ​ Interpret nutritional information and food labels: ●​ Identify and explain the different components of a nutrition facts label. ●​ Calculate and compare nutritional values, such as calories, macronutrients, and micronutrients, across different food products. ●​ Evaluate the nutritional adequacy of a meal or recipe based on the information provided on food labels. 4. ​ Demonstrate proficiency in basic food preparation skills: ●​ Accurately measure ingredients using appropriate dry and liquid measuring tools. ●​ Define and apply basic cooking terms (e.g., cream, fold, simmer, boil, bake, sauté, chop, preheat, beat/whip, grease) in recipe preparation. ●​ Read and follow recipe instructions correctly, sequencing tasks in the proper order. ●​ Operate basic kitchen appliances safely and effectively. ●​ Identify and utilize essential kitchen equipment and tools (e.g., runner scraper/spatula, whisk, turner/spatula, saucepan, fry pan, measuring cups, and spoons) appropriately.

SCAFFOLDING IN ACTION Skill Building

Kitchen safety and sanitation:

●​ Hands-on simulations: Set up mock scenarios or stations to practice proper handwashing and cleaning techniques, and identify potential hazards in the kitchen. ●​ Video demonstrations: Show videos highlighting proper food handling, cross-contamination prevention, and kitchen sanitation best practices.