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Food Preparation in the Home
Getting Started in the Kitchen
Getting Started in the Kitchen
Start
Test your Knowledge
Identify kitchen sanitation and safety hazards
Mastery Check
Determine proper storage for food items
Quiz
Recognize a properly written recipe
Quiz II
Measuring Basics
Quiz III
End of Lesson
Introduction to supermarket secrets
Introduction to supermarket secrets
Understand and use supermarket setup to your advantage
Food Consumerism
Calculate and use unit prices to find the best deals
Supermarket Sales Strategies
Final
End of Lesson
Large and Small Equipment
Define common cooking terms
Mastery Check
Large and Small Equipment
Mastery Check of Utensils
Microwave Oven
Quiz
Contact Professor
Final
Final
End of Course
Nutrition and Menu Planning
Nutrition and Menu Planning
MyPyramid
MyPyramid Analysis sheet
Quiz
Meal Plans
Mastery Check
Final
End of Lesson
Betty Crocker's Cookbook
Betty Crocker's Cookbook
Quick Bread
Mastery Check
Quick Bread Recipe
Quiz
End of Lesson
Yeast Breads: Introduction
Yeast Breads: Introduction
Review The Basics
Mastery Check
More Basics
Quiz
Professor
End of Lesson
Grains, Pasta, Soups, and Spices
Grains, Pasta, Soups, and Spices
Review the Grains group of MyPyramid
Mastery
Uses for a White Sauce
Quiz
End of Lesson
Home Lab Worksheet Portfolio
Page 1
Fruits and Garnishes
Introduction
Maintain nutrients and quality of fruits
Mastery Check
Study principles of food garnishing
Quiz
End of Lesson
Vegetables and Salads
Introduction
Vegetables and Salads
Mastery Check
Vegetarianism
Quiz
Making Salads
Quiz II
Professor
End of Lesson
Milk and Eggs
Milk and Eggs
The Milk Group
Instruction
Milk and Milk Products
Mastery Check
Cooking Techniques for Milk Products
Quiz
Cooking Techniques for Eggs
Final Quiz
End of Lesson
Meats
Introduction
Meats: Amino Acids
Mastery Check
Cuts of Meat
Master Check
Basics of cooking with dried beans, or legumes
Assignment
General Rules of Grilling
Instructions
Professor
Poultry and Seafood
Poultry and Seafood
Storing Chicken and Turkey
Quiz
Storing Seafood
Quiz
End of Lesson
Home Cooking Demonstration
Page 1
Sugar and Candy
Sugar and Candy: Introduction
Identify types and functions of sweeteners
Mastery Check
Basics of Candy Making
Quiz
Professor
Fats, Cakes, Cookies, and Pies
Fats, Cakes, Cookies, and Pies
Restate your understanding of types and functions of fats
Instructions
Explain the basics of cake and cookie making
Quiz
Pastry Making
Quiz II
Final Lesson
Final Lesson
Page 1
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Lesson 1: Getting Started in the Kitchen
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Mastery Check
Correct food storage is necessary to maintain the
of what we eat.
Microorganisms, including some bacteria, mold, yeast, and enzymes,
food if allowed to develop.
Bacteria grow in a warm atmosphere and can make some foods
.
Freezing foods freezes the
in them and prevents bacteria from growing.
When
are stored in the refrigerator, they blacken.
The advantage of purchasing
and packaged goods is that they can be easily stored.
What is the correct storage place for eggs?
What is the correct storage place for breakfast cereal?
What is the correct storage place for ripe melons?
What is the correct storage place for meat and fish?
What is the correct storage place for bananas?
What is the correct storage place for oranges?
What is the correct storage place for prepared pudding?
What is the correct storage place for peanut butter?
What is the correct storage place for cream pies?
What is the correct storage place for carrots?
What is the correct storage place for ice cream?
What is the correct storage place for unopened cans?
What is the correct storage place for poultry?
What is the correct storage place for oils?
What is the correct storage place for milk?
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