FCS ListServ File Cabinet

Foods and Nutrition II Standards

Foods II Scope and Sequence 1
Foods II Scope and Sequence 2
Foods II Scope and Sequence 3
Foods II Scope and Sequence 4

Food and Nutrition II

Foods Two Intro Presentation
Herbs and Spices Recipes
What Works in the Foods II Curriculum

Standard 1: Identify food safety and sanitation rules and guidelines to maintain a safe working environment.
FIFO Activity
FIFO Activity 2
First In and First Out (FIFO): Lesson Plan
Food Borne Illness: Lesson Plan
Food Borne Illness: Cross Contamination Background Information
Food Borne Illness: Preventing Cross Contamination
Food Borne Illness: Proper Food Storage in the Refrigerator
Food Borne Illness Review
Food Borne Illness Review Worksheet
Personal Hygiene and Sanitation: Lesson Plan
Personal Hygiene and Sanitation: Gloves and Hand Washing
Personal Hygiene and Sanitation: Hygiene Quiz
Personal Hygiene and Sanitation: Importance of Hair Coverings
Personal Hygiene and Sanitation: Work Surface Sanitation
Safety Rules: Lesson Plan
Safety Rules: Basic First Aid for Cuts and Lacerations
Safety Rules: Fire Prevention in the Kitchen
Sanitation Report Rubric

Standard 2: Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment.
Cookie Press Recommendations
Equipment: Lesson Plan
Equipment: Appliances That Streamline Food Prep
Equipment: Blenders
Equipment: Blender Tips and Recipes
Equipment: Bread Maker
Equipment: Bread Maker Tips and Recipes
Equipment: Food Processor
Equipment: Food Processor Recipes
Equipment: Food Processor Use
Equipment: Slow Cooker Tips
Equipment: Snack n' Sandwich Maker
Equipment: Thermometer Calibration
Equivalents
Equivalents and Abbreviations Bingo
Foods 2 Cooking Terms
Foods 2 Cooking Terms Worksheet
Grocery List
Incorporating Fractions
Kitchen Basics: Lesson Plan
Kitchen Basics: Cooking Measurement Chart
Kitchen Basics: Kitchen Basics Review
Kitchen Basics: Kitchen Basics Unit Test
Kitchen Basics: Kitchen Management Handbook
Kitchen Basics: Recipe Adjustment Activities
Kitchen Fire! What to Do
Kitchen Math Ideas
Knife Skills: Information
Knife Skills: Knife Cuts
Knife Skills: Knife Safety Presentation
Knife Skills: Knife Skills Overview
Knife Skills: Knife Skills Recipes
Knife Skills: Paring Knife Use
Knife Skills: ProStart Competition Knife Cuts
Measuring Results
Recipes from Internet Cookbook
Safety: Lesson Plan
Small Appliances Lab
Small Appliances and Equipment
What's Cooking

Performance Objective 1: Adjust a 4 serving recipe to yield 2, 8 and 16.

Performance Objective 2: Correctly demonstrate 4 of the 6 knife cuts.

Asian Lettuce Wraps with Knife Cuts
Chicken Stir Fry Lab
Knife Skills Soup
Knife Skills Soup 2
Pizza Lab Using a Food Scale

How to Calibrate a Thermometer
Real World Math and Science Movie: In a Chef’s Kitchen
The Great Food Fight
Using a Food Scale to Weigh Food

Standard 1: Identify the changing nutritional needs across the life span.
3-A-Day for Stronger Bones
Article Comparing Diet Books
Childhood Nutrition
Dietary Guidelines
Dietary Guidelines PowerPoint Information
Food Guide Pyramid
Food Pyramid Basics
My Pyramid and Nutrients
Nutrition Puppet Show
Nutrition Throughout Life
Nutrition Throughout Life Study Guide
Nutrition Throughout Life Study Guide-Key
Nutrition Update on Calcium and More
Life Cycle: Lesson Plan
Life Cycle: Childhood Nutrition Lecture Guide
Life Cycle: Childhood Nutrition Presentation
Life Cycle: Adolescence Nutrition Lecture Guide
Life Cycle: Adolescence Nutrition Presentation
Life Cycle: Adolescence Nutrition Lab, Fajitas
Life Cycle: Adults and the Elderly Lecture Guide
Life Cycle: Adults and the Elderly Presentation
Life Cycle: Adults Nutrition Lab, Shepherds Pie
Life Cycle: Elderly Nutrition Lab, German Pancakes
Life Cycle: Review Wheel
Recipes for Children

Standard 2: Exploring common dietary needs related to health and lifestyle.
Health Concerns
Health Concerns Outline
Health Concerns Outline Key
Health Concerns: Lesson Plan
Health Concerns: Project
Know Someone Who is Gluten Intolerant
Nutrition Update on Calcium and More
Sports Nutrition Information
Super Size Me Worksheet

Performance Objective 3: Actively participate in the preparation of a nutrient dense food addressing any of the concerns in STRAND 2.

Senior Healthy Breakfast Lab
Standard 7 Recipes

Eating Disorders Videos
Food for One Week (In Pictures)
Food Pyramid Videos
Foods for Health Chart
Health Stations
MyPlate Scenario Poster with Rubric
Nutrition Connection Items
Origins of Food We Eat Today
Slightly Twisted Funnies in Agriculture
Sports Nutrition
Weight Healthy

Standard 1: Discuss planning meals to provide good nutrition. (Refer to Foods 1 Strand 6 for general information. Consider individual dietary needs discussed in Foods 2 Strand 2.)
Standard 2: Discuss the factors in controlling costs/budget when meal planning.
Standard 3: Present a complete dining experience.
Consumerism & Budgeting: Advertising Brochure
Consumerism & Budgeting: Family & Food Management Guide
Consumerism & Budgeting: Planning a Dinner Party
Consumerism & Budgeting: Table Setting Contest
Consumerism & Budgeting: Write a Silly Song
Convenience vs Homemade Foods
Cost of Staples
Cost of Staple Ingredients
Etiquette Video Ideas
Family Meal Assignment
Food Labels Resource
Kitchen Work Plan
La Caille Example Permission Slip
Meal Planning
Meal Planning Assignment
Menu Planning Made Easy
Menu Planning
Organic Labels
Plate Presentation
Power of Three Planner
Weekly Family Food Pictures

Avoiding Grocery Store Gimmicks
Bento Box Assignment
Food and Meal Website
Garnishing
Planned Spending Quiz
Supermarket IQ
Traditional Bento Boxes

Standard 1: Identify types of yeast dough.
Standard 2: Identify ingredients in baked goods.
Standard 3: Identify the science principles of yeast breads.
Standard 4: Review the nutrients found in bread. (Refer to Foods 1 Strand 3 Standard 1 and 2)
Flour vs. Dredge
Leavening Agents
Mixing Methods for Yeast Breads
Mixing Yeast Breads
Refrigerator Bread Dough
Yeast Breads
Yeast Breads I
Yeast Breads II
Yeast Breads Student Notes
Yeast Breads Students Notes Key
Yeast Bread Study Sheet
Yeast Bread Study Sheet Key
Yeast Breads: Yeast Breads Guided Notes
Yeast Breads: Yeast Breads Guided Notes Key
Yeast Breads: Yeast Breads Information Sheet
Yeast Breads: Yeasts Breads Presentation
Yeast Breads: Yeast Breads Recipe

Performance Objective 4: Actively participate in the preparation of yeast bread.
Cinnamon Rolls Using a Scale

Artisan Bread
Fast and Easy Pizza Using a Scale
Monster Cookies Using a Scale
Rolled Fondant

Gluten Resources
Mixing Methods for Yeast Breads Presentation
Yeast Bread Presentation

Standard 1: Identify and discuss different types of meat and poultry.
Meat and Poultry 2017-2018
Meat and Poultry Note Taking Guide 2017-2018

Standard 2: Discuss inspection and grading of meat and poultry.
Standard 3: Identify appropriate preparation techniques
How to Cook Chicken to a Safe Temperature
Meat: Lesson Plan
Meat: Cooking by Cut
Meat: Cooking Methods of Meat
Meat: Grading Meat Worksheet
Meat and Poultry Study Sheet
Meat, Poultry, and Fish Resource
Meat, Poultry, and Seafood
Meat, Poultry, and Seafood Worksheet
Meats
Protein Recipes

Performance Objective 5: Actively participate in the preparation of meat or poultry and use a thermometer to confirm the product has been heated to the proper internal temperature.

Meat: PreTest
Meats Quiz

Meat and Poultry PowerPoint Assignments Websites

Standard 1: Identify the purpose of salads
Standard 2: Identify salad preparation and serving techniques.
Standard 3: Identify classifications of salad dressings
Italian Pasta Salad
Salads
Salads
Salads and Soups

Performance Objective 6: Actively participate in the preparation of a salad.

Chicken Pasta Salad
Healthy Salad Recipes
Main Dish Salad Challenge
Taco Salad

Salad Review Crossword
Salads, Soups and Casserole Test
Salads Test

Standard 1: Identify terminology used in making soups and sauces

Standard 2: Identify the five Mother Sauces.
Sauces: Lesson Plan
Sauces: 5 Mother Sauces
Sauces: 5 Mother Sauces Chart
Mother Sauces (Chef Johnson)
Sauces: Sauces Presentation
The 5 Mother Sauces Review

Standard 3: Identify and prepare the two basic types of soup
Food Guide Pyramid
Salads and Soups
Soups
Soups: Lesson Plan
Soups: Soups Guided Notes
Soups: Soups Guides Notes Key
Soups: Soups Lab Ideas
Soups: Soups Presentation 1
Soups: Soups Presentation 2
Taco Soup
Types of Soup

Standard 4: Identify proper storage of soups.

Performance Objective 7: Actively participate in the preparation of a mother sauce, thick soup, or stock soup.

Cold Soups

Salads, Soups and Casserole Test
Soups: Soups Quiz
Soups Test

Standard 1: Identify and prepare pies/tarts (pie shell, single, double).
Standard 2: Identify main ingredients and their functions.
Standard 3: Identify basic types of pie/tart fillings and their proper storage.
Pastries and Pies
Pastries: Pastry Guided Notes
Pastries: Pastry Guided Notes Key
Pastries: Pastry Information Sheet
Pastries: Pastries & Pie Crusts Presentation
Pastries: Pastry Recipes
Pastry Pizzazz
Pie in the Sky
Pies
Pies and Pastry
Pies and Pastry Dough
Pie Study Sheet
Pie Study Sheet Key

Performance Objective 8: Actively participate in the preparation of a pie or tart.

Apple Turnovers
Chicken Pot Pie
Pie Dough Crust

Standard 1: Identify career opportunities and educational requirements.
Career Assignment
Career Notebook Ideas
Cover Letters Information Sheet
Cover Letters Lesson Plan
Interview Questions
Intro to Job Applications
Job Search Worksheet
Sample Job Applications
Utahfutures.org Worksheet

Performance Objective 9: Research a career in the food and hospitality industries using multiple sources (personal interview, internet, utahfutures.org, www.bls.org, and periodicals) and present your findings.

Food and Nutrition II Review
Food and Nutrition II Review Key
Foods II Final Review
Foods II Review
Foods II State Test Review
Foods II The Great Race 2017-2018
Foods II The Great Race-KEY 2017-2018
State Test Review Advanced Foods
State Test Review II
State Test Review II Key
Utah CTE Skill Certification Performance Evaluation Score Sheet

Amazing Food Storage Website
Apron Resources
Assigned Classroom Tasks
Award Winning Health and Nutrition Products
Breakfast Unit Activity
Canning on a Flat-Top Stove
Cleaning Lab Sheet: End Year
Cleaning Lab Sheet: Mid Year
Cleaning Lab Sheet: Quarter
Cleaning List
Color Coding Kitchens
Concern and Responses
Cookie Count
Cookie Count Key
Cookie Press Recommendations
Cooking Lab Sheet
Cooking Website
Dress Code for Foods
Ethnic Foods
First Day Activity
Food Websites
Foods Questions
Foods II End of the Year Survey
Full Class Clean Up Chart 1
Full Class Clean Up Chart 2
Individual Lab Sheet
Iron Chef Award
Iron Chef Findings
Iron Chef Ideas
Iron Chef Judges Grading Sheet
Iron Chef Rocky
Iron Chef Rubric
Iron Chef Sheet
Kids Invent and Name Their Own Sandwich
Lab Clean Ideas
Lab Clean-Up Ideas
Lab Make-Up Sheets
Lab Recipe Ideas
Lab Sheet for Six
Lab Sheet for Six, Revised
Learning Seed Videos Feedback
Making Suckers
Meat and Poultry PowerPoint Assignments Website
MythBusters Video
Organizing Kitchen Ideas
Prevent Our Apron Strings from Tangling
Prezi Presentations
Ratatouille 1 Worksheet
Ratatouille 2 Worksheet
Ratatouille 3 Worksheet
Sleep and Caffeine Articles
Stove Top Cleaning
Student Critique on Lab Ideas
Washer and Dryer Recommendations
What the World Eats
When Other Teachers Want to Use the Foods Room

Beta-carotene Helps to Protect Against Sunburn
Butter
Butter vs. Margarine
Dairy Council Digest: May/June 2006
Dairy Council Digest: November/December 2007
Dairy Dietary Guidelines
Dairy Diet Trends
Dairy Disease and Deficiency
Dairy Labs
Dairy Myths
Dairy Overview
Fats
Food Myths Jeopardy
Food Myths Resources
Nutrition and Food Science Workshop Independent Study Credit
Nutrition Fact vs. Fiction
Nutrition Quiz
Nutrition: Current Controversies and Confusion
Pregnancy
UDC March/April 2003 News Alert
UDC June 2003 News Alert
UDC July/August 2003 News Alert
UDC September/October 2003 News Alert
Vegetarian Eating
Yeast Bread Recipe

Cake Decorating Basics Lesson
Cake Decorating Basics
Chocolate Recipes
English Butter Toffee
Foods II Recipe Book
Fun with Foods II Recipes
Historical Recipes
Roulade Recipes
Soups, Salads, Sauces and Casseroles
Utah FACS Teachers Recipe Lab Book (Full Version)
Whoopie Pies

Section 1
Chapter 1: Appetizers, Beverages, Dips
Chapter 2: Bread-Quick
Chapter 3: Bread-Yeast
Chapter 4: Fruits and Vegetables
Chapter 5: Main Dish, Meat, Poultry and Eggs
Chapter 6: Pasta and Rice
Chapter 7: Salads
Chapter 8: Soups and Sauces
Chapter/Alphabetical Index

Section 2
Chapter 1: Cakes and Frostings
Chapter 2: Candies
Chapter 3: Cookies
Chapter 4: Desserts
Chapter 5: Pastries, Pies, Puddings
Chapter/Alphabetical Index
Bread Alligators
Brown Sugar Pie
Caramel Apple Dessert Salad
Caramel Sauce
Casseroles
Chess Pie, Chocolate
Chess Pie, Coconut
Chess Pie, Lemon
Chocolate At Work
Chowder Soups
Clam Chowder
Crunchy Munchy Chocolate Peanut Goop with Evaluation
Dill Pickle Potato Salad
Dinner Rolls
Egg Custard Pie
Fondue
Fun with Foods II Recipes
Hollandaise Sauce
Ice Cream
Macaroni and Cheese
Potato Chowder
Pumpkin Bread
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Muffins
Quick Cakes 2
Rice and Pasta
Rolo Turtles
Salad Dressings
Shepard's Pie
Tomato and Bechamel Sauce
Whole Wheat Banana Muffins
Winter Harvest Appetizer Salad

Christmas Lab Ideas
Halloween Lab
Mrs. Claus' Cookbook
St. Patrick's Day