FCS A B Int

Unit 2

Food Safety/ Measuring

Pacing

Key Language Usage

●​ 15-20 Class Periods

Narrate Argue Inform Explain

STANDARDS Strand 7: Students will determine the importance of proper nutrition, food preparation, and techniques . Standard 1 : Apply lab management and safety procedures. ●​ Identify food safety and sanitation guidelines. ●​ Practice recipe conversations, including doubling and halving. ●​ Demonstrate correct measuring techniques. ●​ Demonstrate proper use and care of kitchen equipment. ●​ Identify cooking terms. ●​ Demonstrate food preparation procedures. ●​ Recognize table settings and appropriate social interactions during mealtimes. Standard 4 : Prepare healthy recipes that include the six basic nutrients. Standard 5 : Integrate consumerism, entrepreneurship and careers related to the food and nutrition industries. End of Unit Competency ●​ I can identify food safety and sanitation guidelines. ●​ I can identify cooking terms and demonstrate food preparation. Performance Objectives: ●​ Demonstrate food safety, sanitation, lab management, and healthy food choices in a food lab setting. Language Functions & Features: ■ Verbs to define career pathways or attributes (eg, have, be, belong to, consist of) ■ Expanded noun groups to define key concepts, add details, or classify information ■ Reporting devices to acknowledge outside sources and integrate information into the report as using verbs and direct quotes ■ Generalized nouns to introduce a topic and/or entity ■ Opening statements to identify the type of information ●​ I can explain how to calculate and formulate basic equivalent conversions. ●​ I can narrate correct measuring techniques.