Cooking and Nutrition II
For a student to take Cooking and Nutrition II They must successfully complete Cooking and Nutrition.
Cooking & Nutrition II is a continuation of the Cooking I class. The students will continue to learn more about making healthy food choices and gain more experience and confidence with preparing foods. In this class, students will prepare a variety of foods. Kitchen and food safety will be emphasized throughout the course.
Cooking & Nutrition II is a continuation of the Cooking I class. The students will continue to learn more about making healthy food choices and gain more experience and confidence with preparing foods. In this class, students will prepare a variety of foods. Kitchen and food safety will be emphasized throughout the course.
Important Information for Cooking and Nutrition II
Cooking & Nutrition II Syllabus Cooking Lab Rubric Binder Rubric Journal Entry Rubric Recipes This recipes is quick and easy and great for those cool days. Chicken Soup Recipe
1. Combine the chicken broth and chicken in a large pan. Bring to a boil. 2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add salt, black pepper and poultry seasoning; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired. |
Learning Topics
Kitchen and Personal Safety Basic Baking Purpose of Ingredients Laminated and cream doughs Elements and Principles of Design in Food Presentation International Foods Meats and Cooking Techniques All assignments will be posted on ebackpack and can either be printed and completed on paper or by posting to ebackpack. Finals The final for Cooking and Nutrition II will consist of a cooking lab final where you will make Quiche Lorraine as well as a written final. Resources PowerPoint for Soups, Salads, Casseroles and Meats |