PENTUCKET REGIONAL HIGH SCHOOL

Teachers: Julia Sullivan Anderson, Subject: World Foods

Denise Brackesy

Time Frame	Essential Questions	Concepts/Concepts	Skills/Thinking Processes	Assessment
September or February	What food safety and sanitation knowledge and skills will protect individual and family health and wellness? How do the history, geography, climate and culture of China reflect the food supply, preparation and service of Chinese Cuisine? What food preparation, purchase, storage and nutrition knowledge and skills can be applied to Chinese and US cuisine?	Food Safety Food Sanitation Procedures Knife Handling Cutting Techniques Equipment Safety Lab Procedures Four main regional cuisines, influences on cuisine and cuisine characteristics Chinese food vocab Equipment, Dining customs, Cooking methods Science principles involved in working with flour products (gluten) and use of oven Food sanitation practices working with poultry Lab Practice: stir-frying, deep fat frying, steaming, rice, simmering, table setting, pasta, long grain rice, kitchen safety, sanitation, cookie baking, oven use, food processor, range top use	Tour Kitchens Observe and practice set up for food prepara-tion and cleanup Observe and practice cutting techniques Prepare and imple-ment time work plans Interpret recipe language Evaluate group cooperation dynamics Identify Chinese regional cuisines, equipment, cooking methods, and dining cusotoms Research a regional cuisine and prepare a summary menu document Complete summary worksheet on videos Complete group time work plans Observe skill demonstrations Participate coopera-tively in labs Debrief cooperation Practice and demonstrate new food preparation, safety, sanitation and service skills	Written Tests Lab Experience Worksheets Time-Work Plans Chinese Menu Research Project Lab Experiences Written Tests Worksheets
October or March	How do the history, geography, climate and culture of Italy reflect the food choice, preparation and service of Italian Cuisine? What nutrition and food purchase, storage and preparation knowledge and skills can be applied to Italian and US cuisine?	Three main Italian regions and 20 sub regions of Italy Regional food characteristics, Cuisine vocabulary, equipment. dining customs and cooking methods. Nutritional and flavor considerations of the use of olive oils Short grain rice (arborio) Italian regional pasta and grain varieties and uses Lab Practice: pasta machine, dough techniques, risotto, broiling, custards, working with yeast products, value and use of olive oils	Identify and describe how the history, geography and economy have influenced Italian regional cuisine Research a regional cuisine and prepare a summary travel brochure document. Identify olive oil products and their uses and nutritional considerations as a mono-unsaturated fat Complete written text and video documents. Observe skill demonstrations Practice new food preparation and safety skills	Written test Text and video summary documents Lab experiences Travel Brochure Project
November or April	How do the history, geography, climate and culture of France reflect the food choices, preparation and service of French cuisine? What nutrition food purchase, storage and preparation knowledge and skills can be applied to French and US cuisine?	Haute, provincial and Nouvelle cuisine Provincial regions of France and the influence of geography and climate on the food choices of the region. Science principals involved in egg preparation, whipping cream and working with flour, meat and poultry products Purchasing and food safety guidelines for working with poultry, eggs and meat Lab Practice: pastry and bread doughs, mousse, working with eggs- leavening, omelets, thickening; braising, roasting, whipping, cutting-in, kneading,	Identify and articulate the differences between Haute, Provincial and Nouvelle cuisine Identify and research a provincial region of France and the influence of geography and climate on the food choices of the regions. Present information visually on a French Pennant. Articulate and practice science principals involved in egg preparation, pastry and yeast doughs, whipping cream, working with meat, flour, and poultry Diagram and label parts of egg and identify relationship to purchase and storage Label wholesale cuts of beef and identify relationship to purchasing and preparation Lab Practice of new food preparation, santitation and service skills	Written tests Video and text summary documents French Pennant Research Project Lab experiences
December/January or May/June	How do the history, geography, climate and culture of Mexico reflect the food supply, preparation and service of Mexican Cuisine? What food preparation, storage and nutrition knowledge and skills can be applied to Mexican and US cuisine?	Three geographical regions of Mexico and influence of climate, geography and history to food consumption and preparation Mexican food vocabulary Chili peppers and Scoville ratings Mexican flavorings Working with tortillas Lab Skills: roasting peppers	Identify and describe the three geographical regions, common food and preparation methods and the influence that history, geography and climate have had on the food and customs Prepare Mexican foods to explore the variety of uses of chocolate, cinnamon, vanilla, cumin, cilantro and corn products Identify a variety of chili peppers common to US supermarkets Practice safe handling of chili peppers Lab Skills: roasting peppers, heating and cooking with milk and dairy products, review of frying CUMULATIVE LEARING EXPERIENCE	Written Tests Video and Text Worksheets Lab Experiences PRACTICAL FINAL EXAM will use Mexican Cuisine theme
				Practical and Written Final Exam