DONATE

May 03, 2018

For Today (5/3 and 5/4):

In groups of 4:

1. Select 1 food item per person in your group that represents each country being researched in your group

2. Decide on 1 food item to actually prepare and turn ingredient list in the envelope in the classroom

3. Create a flow diagram for the other three food items

4. Start working on a poster for the food item you are actually making.  Using the platform of purchasing it in the frozen food aisle of a grocery store.

​

Please turn flow diagrams in on a piece of blank white paper.

April 30, 2018

​

This next unit involves investigating food in other countries.  Today's class will be spent researching food security, diets, agricultural products, etc.  

You must complete the research on a particular country independently (alone), To ensure that everyone has chosen a different country use the following link (Click Here for Country Selection Document) to see who has chosen which countries.  You CAN NOT double up or work together on the first part of this project.  You will be grouped together once we are finished with this assignment.

After you have selected a country to research, open the Google Doc link (Click Here for Google Doc Link)  There is thorough set of instructions to follow, make sure you start from the beginning.

April 23, 2018

Today students will be preparing for some upcoming food product development projects, open the following PPT.  Students should take notes, this will work on the project assigned in the presentation.

April 16, 2018

This unit is to have students investigate the controversy surrounding different marketing tools used in our food supply.  Students have been grouped into a pro or con stance on a particular argument, whether that is organic, gluten-free, vegetarian/vegan diets.  Often times every argument comes down to lack of knowledge either one side of the argument has compared to the other.  Additionally, I want students to investigate the growing hunger awareness.  I am requiring students to cite sources properly as well as collect survey data to support their stance.  Students will also produce a food product to understand the dietary options available.  We will be using the process of a plated menu item that would be marketed a restaurant. 

April 11, 2018

Using the paper previously written, you need to add to the topic, how do we feed the world.  Additionally, support your arguments with data from your surveys.

April 04, 2018

Please follow the links below to provide valuable information for student research:

Survey #1

Survey #2

Survey #3

Survey #4

​

Survey #5

​

Survey #6

​

Survey #7

​

Survey #8

April 04, 2018

A2 and B2 - April 4th and 5th

Students will watch both of the following videos in order:

Video #1

Video #2

Following the video, students will be working the computer lab on the following items:

• They need to complete 2 pages of a paper on the topic they started working on last period, using their three sources they found last class period

• They must also design a full days menu of food items for someone on their chosen topic.

​

​

February 16, 2017

A handout was given today addressing important points to remember for creating an attractive product label.

​

Click here for a the link to create your nutrition label

March 07, 2018

1. Complete Custard Recipe

2. Complete 1 pie crust

3. Using cookbooks either online in classroom, find 3 recipes to developa starch to water/liquid ratio for making different food products.

February 26, 2018

The following videos can be helpful in understanding the content covered in this unit.  As we explore the role that starches play in the production of food, we should be able to become more adept to producing a large assortment of essential food in our diet as well as producing higher quality foods.

Video Played during class - "A Tasting of Culinary Science - Starch"

Additional Videos

Experiment 9A - Learning about Starch Textures: Cook-up and Retrogradation

​

Science & Cooking, Part 2: How Thickeners Work (HarvardX)

February 26, 2018

Breads, cereals, muffins, cakes, and cookies are well-liked foods in the typical  U.S. diet.  These foods are rich in carbohydrates.  Some of the carbohydrates are simple carbohydrates.  However, many of the carbohydrates in baked goods are complex carbohydrates, which are the focus of this chapter.  

Complex carbohydrates are called polysaccharides.  This is because they are composed of many sugar units, or saccharides.  Another term used to describe polysaccharides is macromolecules.  Macromolecules are very large molecules that each contain hundreds or thousands of atoms.

​

To start with, the homework assignment for this unit is questions 1-17 on pages 260-261 in the Principles of Food Science textbook.  

Followed with the following projects:

• Experiment 9A: Characteristics of Starch

• Experiment 9C: Comparing Thickeners in Fruit Sauce

• Making Custard/Pudding Pies

• Making Soup for an athlete

Before working on any of the activities in the kitchens student must complete the following checklist:

• Complete homework assignment

• Have adequate notes for the content of the unit

• Produce of list of all necessary equipment and tools for each of the projects

• Confirm that the assigned kitchen has all the required equipment and tools

February 21, 2018

During today's class period, we will discuss the expectation of cleanliness of the kitchens.  We will discuss how to clean the burners and then the interior of the ovens as well.  Furthermore, students will apply a couple different methods of cleaning a mircowave.

February 07, 2018

As students complete the requirement for notes, they will be able to start with preparing three different food products.  These food products include Chocolate Chip Cookies, Potato Soup and Homemade Mac and Cheese.  Students will complete a checklist of skills and competencies to ensure students have the necessary skills to work through the remaining content of the class.

Important Notes in Regard this the Checklist:

• Students are expected to get the skills initialed by Mr. Braaten

Chocolate Chip Cookies:

• Recipe must be cut in half

• Credit will only be given if the recipe is cut in half

Potato Soup:

• Follow Recipe 

• Replace Bacon bits with two strips of bacon

​

January 30, 2018

Notebooks will be graded using the breakdown of points:

• News Article (Summary and statements are written in the notebook - 10 pts.)

• Cooking Terms (6 pts)

• Food Safety Basics ( 10 headings - 2 pts)

• Measuring Ingredients (7 headings - 2 pts.)

• Measurement Activity (5 pts.)

• How to ... (10 headings - 3 pts.)

• Food Safety Posters ( 7.5 pts )

​

Total Number of 100 points

January 22, 2018

In your notebooks, add a line in the Table of Contents, "Food Safety."

Understanding food safety and its importance require a person to practice a large variety of skills.  Using the handout you must create two different posters from a list(click here for the list, based on first come).  Your poster cannot exceed 8.5 x 11 inch paper (computer paper).  

January 22, 2018

When working in the kitchen on any projects, you will be required to have a variety of skills.  In your notebooks, you will need to make sure notes reflect the following headings:

• Follow a Recipe

• Break an Egg

• Prepare a pan for baking

• How to Melt Fat

• How to flour a pan

• How to use an electric mixer

• How to use an oven

• How to use a cutting board and knife

• How to mix foods

• How to wash fruits and vegetables

Your notes can be written as a summary or prepared in an outlined form, do not copy word for word from the handout!!​​

January 22, 2018

During this section, you will demonstrate your ability to measure ingredients correctly.  

A recipe is like a scientific formula.  You have to follow it carefully to get the product that looks and taste good.  Measuring is so important to successful baking that special equipment is used to measure ingredients. Standard measuring cups and spoons make measuring easy and accurate.  Because accurate measuring is so important to cooking and baking, there some basic  measurements that every good cook should know.  

Make sure the following information is in your notebook:

• Dry Ingredient Equivalents

• Liquid Ingredient Equivalents

• Measuring Liquids

• Measuring Solid Fats

• Difference in Measuring Types of Flour

• Difference in Measuring Types of Sugar

• Measuring Other Ingredients

Complete the Measurement Activity, following this set of instructions:

• You must complete this activity individually (this is NOT a group project)

• Part A, B, and C are worth 5 points each

• Part D is 12 points (3 points per question)

• Turn in at the end of activity

• Click Here for a copy of the activity

January 22, 2018

In this part of the lesson, we are going to address personal hygiene kitchen workspace.

Food Safety Basic (4-H Cooking 101 materials)

• Utilizing the resources available you need to make sure your notes reflect the following heading

• Your notes can be word for word from the attached notes or paraphrased

• The following headings will be evaluated in your notebook:

  • Before you Begin to Cook

  • While You Are Cooking

  • Clean the Food

  • Time for Clean-Up

  • Be Considerate When You Cook

  • Be Safe When Using Electrical Equipment

  • Be Safe When Using a Microwave

  • To Prevent Burns

  • To Prevent Cuts

  • To Prevent Falls

January 22, 2018

How to set up your notebook

1. Make a Table of Contents page with the first two pages of your composition notebook

2. Label the lesson as "Basic Culinary Skills"

This unit will cover some of the basic culinary skills that will be utilized throughout the semester.  The intent will be for this unit to conclude in two weeks.  Additionally, you will be evaluated on a variety of different items.

This class is not a culinary arts class.  We will be using a variety of science, business, and interpersonal skills throughout the course of the semester.  

The first part of this class is doing a reflection on news article from the New York Times.  You can choose to create one of the following types of reflection pieces: poster or summary.  The reflection piece must reflect your opinion about what you read.  In your notebook, you must identify three things from the article that you find most profound.  Please turn your reflection piece in electronically, by emailing/sharing to brandonb@csd1.us or brandonb@corvallis.k12.mt.us

Once you are finished with the reflection exercise you need to add the list of cooking terms to your notebook.  You can simply use scissors and glue and/or tape to put the lists of terms in your notebook.  

​

​

January 08, 2018

2017-2018 Food Science Semester 1 ProjectProduct Development Instructions

​

Students can work in groups of 1 to 2 students.  Each team will need to create a food product, labeling (nutrition label) and packaging following the given recipe and scenario.  Groups will need to be finished with their presentation by 2:00 pm on January 18th.

Scoring:  The Food Product Development portion of the Semester Project will account for 75% of the final semester exam score.  The 50 question exam will be worth 25% and will be open note.

Food Science Units covered this semester have been:

• Sugar Unit

• Milk/Dairy Unit

• Food Preservation Unit

• Food Product Development Unit

• Meats Lesson
   

Food Science Team Product Development Scenario

Last year, A local Dairy Farmer, Joe, and his wife, Joy just opened up a creamery and market at their farm.  They would like some help with their newest product ‘Rice Krispie Treats.’  Joy has perfected her Best Ever Rice Krispie Treat recipe and plans to debut them during National FFA week!

Joe and Joy have asked you to make some sample Treats and to create and design the packaging for them. Joe and Joy’s best customers are Discovery and Greenhand FFA members so she would like the new product to have an FFA theme and be geared toward the newest FFA members!

Joe and Joy have also asked that the Treats are sold in packs of 6, one for you and 1 for 5 of your best friends!  Please no individual treats larger than 6 inches, they don’t have that much space in their display.  They plan to make these Treats the center of a special FFA display, so they should stand out and advertise the Montana FFA! 

The Best Ever Rice Krispie Treat Recipe

​

Ingredients

• 6 Tbsp. Butter

• 6 Cups Mini Marshmallows

• 6 Cups Rice Krispie Cereal

Instructions

1. Melt the butter in a medium pan on medium heat.

2. Add Mini Marshmallows, stir until they are completely melted.

3. Turn off the heat.

4. Add the Rice Krispie Cereal and mix until the cereal is completely coated with the Marshmallow Mixture.

5. Spoon into a 9x11" shallow pan.

6. Press down into the pan.

7. Allow to cool.

8. Cut into squares and serve.

September 07, 2017

The only required part of the FFA for the this course is setting up your FFA profile and account.  

​

Your FFA.org account is part of the sub plans that I have for the class.  Students are expected to the working in their MyJourney choice boards when there is a sub.  

​

During today's class we will set up those account and record login information in notebooks.

​

There is also a Remind class setup for the communicating important class information for both parents and students.

• A2 - Text this number @783f44 to 81010

• B2 - Text this number @kef969 to 81010

September 06, 2017

​