FCS 6th Grade

● Explore different cultural cuisines and their traditional ingredients, cooking techniques, and dietary practices. ● Learn about local and seasonal food sourcing, organic farming, and reducing food waste. ● Investigate special dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free diets. ● Investigate emerging food technologies, such as 3D food printing, plant-based meat alternatives, or food packaging innovations. ● Create marketing strategies, including branding, packaging design, and promotional campaigns for food products or services.

Extension

RESOURCES

● Food Safety Lab- Operation Risk ● Sanitation & Food Lesson ● Nutrition Jungle Adventure Lab ● Reading a Recipe Lesson

● Why do I need a recipe lesson? ● Measuring Lab- Oatmeal Bars ● Cooking Terminology Lesson ● Dietary Guidelines ● Food Labels- Lab Vanishing Rolls or Bandit Biscuits

VOCABULARY

Kitchen Management:

Nutrition:

● Lab plan sheet ● Organization ● Time management

● MyPlate ● Dietary guidelines ● Nutrition facts label ● Calories ● Macronutrients (carbohydrates, proteins, fats) ● Micronutrients (vitamins, minerals) ● Measuring (liquid, dry) ● Cooking terms (cream, fold, simmer, boil, bake, sauté, chop, preheat, beat/whip, grease) ● Recipe ● Recipe sequence ● Mise en place (prepared ingredients)

Kitchen and Food Safety:

● Cross-contamination ● Temperature danger zone (40°F - 140°F) ● Food poisoning

Food Preparation Skills:

● Foodborne illness ● Equipment safety

Sanitation:

● Handwashing ● Dishwashing ● Cleaning ● Sanitizing ● Food Handling

Kitchen Equipment and Tools:

Additional Vocabulary:

● Runner scraper/spatula ● Whisk ● Turner/spatula ● Saucepan ● Frypan ● Liquid measuring cups ● Dry measuring cups ● Measuring spoons

● Food groups (grains, vegetables, fruits, dairy, protein) ● Portion control ● Culinary techniques (chopping, dicing, mincing, slicing, etc.) ● Food safety practices (proper storage,