FCS 6th Grade

instructions.

●​ 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- Operational 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

●​ Food groups (grains, vegetables, fruits, dairy, protein) ●​ Portion control