Food and Nutrition Course Outline
Class Schedule
Class introduction
Disclosure
class jobs
Textbook Food for Today (1 day)
Unit 1— Lab Procedures (5 days)
Safety Rules/First Aid
Sanitation Rules/Food Borne Illnesses
Lab Procedures/Small Equipment/Test
Lab/Evaluation: Strawberry Banana Yogurt Smoothies and Cinnamon Toast
Unit 2— Cooking Basics (5 days)
Reading Recipes: Theory
Measurements: Black Rice (2)
Equivalents/Math in Cooking: Crepes
Oven: Empanadas
Projects: Recipe books creation and rating cooking show on using correct measurements and easy to read recipes.
Unit 3— Nutrition (5 days)
Health/Dietary Guidelines: Empanada Dough
Food Guide Pyramid: Pizza
Nutrients/Nutrient Density: Cheesy Broccoli
Weight Management: Stir-Fry or Fajitas
Project: Dietary Analysis in Computer Lab
Unit 4— Fiber, Water, Carbohydrates, and Fats (5 days)
Fiber/Water: Whole Wheat Pancakes with Fresh Fruit
Carbohydrates: Cinnamon Rolls Demo/Cinnamon Rolls Lab (2)
Fats/Low-fat cooking techniques: Chicken Fingers
Projects: Healthy menus and Analyzing food labels/vending machines for fiber, fats, and carbohydrates.
Unit 5— Cooking with Grains, Sugars, and Fats (6 days)
Quick Breads/Purposes of ingredients: Muffin Demo/Muffins
Pasta/Rice— Pasta Salad, Spanish rice (2)
Pies/Purpose of ingredients: Fruit Pies (2)
Project: Messed-up muffins— cook and describe purpose of missing ingredients.
Unit 6— Vitamins, Minerals, and Proteins (5 days)
Vitamins and Minerals: Pumpkin Cookies
Cooking to retain Vitamins and Minerals: Shish Kabobs
Proteins: Taco Salad or Lasagna (2)
Projects: Vitamin and Mineral taste test and vegetarian essay.
Unit 7— Cooking with Fruits, Vegetables, Eggs, and Milk (6 days)
Fruits/Vegetables: Spinach Salad Demo/Fruit Pizza (1 ½)
Eggs: Omelets and Deviled Eggs
Milk: White Sauce (Fettuccine) and Ice Cream (1 ½ days)
Projects: Apple browning experiment and student demonstrations (2)
Clean Kitchens (1 day)
Review for test/Final Test (2 days)
Wrap-up/Class Evaluation (1 day)
42 days total
Note: This course outline is subject to change/modified according to students plar.
1 Health and nutrition
(1) Our growth and nutrition
(2) Functions of nutrients
(3) Understand the "Guide to Balanced Japanese Meals"
(4) Amount of energy from food
2 Human beings and food
(1) The roles of meals
(2) Diet and culture
3 Meal planning
(1) Planning the menu
(2) Purpose of food preparation
(3) Choosing the cooking method
(4) Appropriate management of cooking tools
(5) Food selection and disposal
4 Methods of cooking
(1) Non-heat cooking (washing and mixing)
(2) Heat cooking-1 (water-based)
(3) Heat cooking-2 (oil and air based)
(4) Chemical and physical operations
5 Eating safe
(1) Fresh food and processed food
(2) Food preservation
(3) Food preservation and the refrigerator
(4) Food labeling
(5) Food additives
(6) Prevention of food poisoning
(1) Our growth and nutrition
(2) Functions of nutrients
(3) Understand the "Guide to Balanced Japanese Meals"
(4) Amount of energy from food
2 Human beings and food
(1) The roles of meals
(2) Diet and culture
3 Meal planning
(1) Planning the menu
(2) Purpose of food preparation
(3) Choosing the cooking method
(4) Appropriate management of cooking tools
(5) Food selection and disposal
4 Methods of cooking
(1) Non-heat cooking (washing and mixing)
(2) Heat cooking-1 (water-based)
(3) Heat cooking-2 (oil and air based)
(4) Chemical and physical operations
5 Eating safe
(1) Fresh food and processed food
(2) Food preservation
(3) Food preservation and the refrigerator
(4) Food labeling
(5) Food additives
(6) Prevention of food poisoning
CookwareMost pots and pans you would use on the stovetop would be classified as cookware. Savoury dishes are also cooked in a variety of cookware suitable for the oven. Cookware is produced from a variety of materials each with their own benefits and drawbacks.
Stainless Steel
Stainless Steel cookware is quite common in the kitchen. It is affordable, easy to clean and retains heat quite well. Metals used to create stainless steel include iron, nickel and chromium. People with allergies or sensitivities to nickel should avoid stainless steel cookware.Do not store highly acidic or salty foods in stainless steel containers.
Cleaning Instructions: Use non abrasive scouring pads and cleaners.
Aluminum
While there have been many claims linking aluminum cookware to the onset of Alzheimer's disease, there has been no definitive proof to support these claims. It is true that aluminum has the potential to dissolve, most commonly from worn or pitted pots and pans. The longer food is cooked or stored in aluminum, the greater the potential is that aluminum will be absorbed in the food. Acidic foods such as tomatoes and lemons absorb more aluminum than other foods. Try to avoid cooking acidic foods in aluminum.
Cleaning Instructions: Let pots cool before washing to prevent warping the metal. Avoid scratches by using non abrasive scouring pads and cleaners.
Copper
One of the benefits of copper pots are that copper is a good conductor of heat. High levels of copper are known to be poisonous though, and for that reason, copper pots sold in Canada must be lined with another type of metal to prevent food contact.
Cleaning Instructions: Always dry copper thoroughly after washing. Polish using a soft cloth.
Ceramic/Enamel and Glass Cookware
Ceramic/Enamel cookware is an excellent choice for use in long, slow cooking methods. A variety of Glassware can be used for both cooking and baking. Some of the pigments used in glazing and colouring of ceramics and glassware are potentially harmful to humans and are strictly regulated by the Canadian Government. Be aware that when importing cookware from other countries, they may not meet the same regulation and therefore maybe harmful to your health.
Remember that glass pans absorb more heat than metal. Due to this fact, you should lower your baking temperature by 25'F
Cleaning Instructions: Cool completely before washing. Wash with warm soapy water. Air dry.
Saucepan
The saucepan is used for cooking small amounts of food.
It has straight sides, a single handle and a lid.
Stock Pot
This versatile pot can be used for soups, stews, chili, and for boiling large quantities of starches such as corn, pasta and potatoes. It has deep straight sides, and a lid. Two handles allow easier lifting, as the contents of this pot may be heavy.
Note:In many of the recipes we do in class, we use a small version of this pot as a substitute for a dutch oven.
Frying Pan
Frying pans are used for cooking foods quickly in a small amount of fat. The large surface area and shallow sides of the pan allows most of the food product exposure to heat while cooking. Frying pans are made with a variety of materials including stainless steel, aluminum or cast iron. They may or may not be treated with a non stick coating.
Stainless Steel
Stainless Steel cookware is quite common in the kitchen. It is affordable, easy to clean and retains heat quite well. Metals used to create stainless steel include iron, nickel and chromium. People with allergies or sensitivities to nickel should avoid stainless steel cookware.Do not store highly acidic or salty foods in stainless steel containers.
Cleaning Instructions: Use non abrasive scouring pads and cleaners.
Aluminum
While there have been many claims linking aluminum cookware to the onset of Alzheimer's disease, there has been no definitive proof to support these claims. It is true that aluminum has the potential to dissolve, most commonly from worn or pitted pots and pans. The longer food is cooked or stored in aluminum, the greater the potential is that aluminum will be absorbed in the food. Acidic foods such as tomatoes and lemons absorb more aluminum than other foods. Try to avoid cooking acidic foods in aluminum.
Cleaning Instructions: Let pots cool before washing to prevent warping the metal. Avoid scratches by using non abrasive scouring pads and cleaners.
Copper
One of the benefits of copper pots are that copper is a good conductor of heat. High levels of copper are known to be poisonous though, and for that reason, copper pots sold in Canada must be lined with another type of metal to prevent food contact.
Cleaning Instructions: Always dry copper thoroughly after washing. Polish using a soft cloth.
Ceramic/Enamel and Glass Cookware
Ceramic/Enamel cookware is an excellent choice for use in long, slow cooking methods. A variety of Glassware can be used for both cooking and baking. Some of the pigments used in glazing and colouring of ceramics and glassware are potentially harmful to humans and are strictly regulated by the Canadian Government. Be aware that when importing cookware from other countries, they may not meet the same regulation and therefore maybe harmful to your health.
Remember that glass pans absorb more heat than metal. Due to this fact, you should lower your baking temperature by 25'F
Cleaning Instructions: Cool completely before washing. Wash with warm soapy water. Air dry.
Saucepan
The saucepan is used for cooking small amounts of food.
It has straight sides, a single handle and a lid.
Stock Pot
This versatile pot can be used for soups, stews, chili, and for boiling large quantities of starches such as corn, pasta and potatoes. It has deep straight sides, and a lid. Two handles allow easier lifting, as the contents of this pot may be heavy.
Note:In many of the recipes we do in class, we use a small version of this pot as a substitute for a dutch oven.
Frying Pan
Frying pans are used for cooking foods quickly in a small amount of fat. The large surface area and shallow sides of the pan allows most of the food product exposure to heat while cooking. Frying pans are made with a variety of materials including stainless steel, aluminum or cast iron. They may or may not be treated with a non stick coating.