Peak Nutrition and Wellness
Semester II, Culinary
Nutrition
Curriculum Essentials
Document
Boulder Valley School District
Department of Family and Consumer Studies
November 11th, 2013
Introduction
This is a year-long class that combines Teen Choices and Challenges and Culinary Nutrition.
The purpose of the course is to develop lifelong, healthy individuals with an understanding
complete wellness. Semester one is Teens choices and Challenges that covers the standards
to meet the BVSD Health requirements
(http://bvsd.org/curriculum/CTEC/Curriculum%20Essentials%20Documents/Teen%20Challen
ges.pdf). The second semester of Culinary Nutrition focuses on implementing healthy
nutritional choices, preparing nutrient dense foods, exploring careers related to culinary
nutrition, and practicing wise consumer decisions. The purpose of Culinary Nutrition is to
develop lifelong, healthy individuals with an understanding of healthy and nutritious cooking
techniques.
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Peak Nutrition Overview
Course Description
The purpose of the course is to develop lifelong,
healthy and nutritious cooking techniques.
Emphasis is placed on implementing healthy
nutritional choices, preparing nutrient dense
foods, exploring careers related to culinary
nutrition, and practicing wise consumer
decisions.
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Assessments
Labs, projects, Classroom Blogs,
Selected Readings, Analysis, Teacher
Designed assessment and performance
Topics at a Glance
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Food Safety & Sanitation
Healthy Menu Planning
Nutrient education and cooking
applications
Family, Career, and Community
Leaders of America
Nutrition and wellness through life
cycle
Sustainability and Farm to Table
Factors affecting food choices
Career options in nutrition and wellness
Sport Nutrition
Nutrition and Wellness Research and
Development
Notes
Peak Nutrition and Wellness Semester II is a
Classroom and hands-on learning
experience. The topics above are often
incorporated into the preparation and
performance of labs and projects. Learning
teamwork, time management and
interpersonal skills are essential parts of the
classes and are embedded in all activities.
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Family and Consumer Sciences Education empowers individuals and families across the
lifespan to manage the challenges of living and working in a diverse global society. Our
unique focus is on families, work, and their interrelationships.
The Culinary Nutrition FACS Curriculum Standards Task Force was formed under direction of
Michelle Koch, FACS Program Director and coordinated by Susan Dolezal-Buckingham. The
Task Force met throughout the 2013-2014 school years with the following vision for the
Culinary Nutrition Standards document:
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Standards Based Curriculum aligned with academic standards
Application across any career or life path
Meet the specific needs of teenage nutrition, and extend skills into adulthood
Provides state consistency in curriculum
Create a broader nutrition course that reaches more students and allows for culinary
nutrition application
Curriculum is practical and has personal application for the student
Topics should can be taught simultaneously and integrated together
Further validate FACS as a forefront in teaching nutrition education
Provide more rigor and relevance in culinary and nutrition education
Reach our community and spread the learning beyond the classroom
Teacher training/in-service will be needed for topics unique to culinary nutrItion
Equip students with knowledge that makes them more confident and resourceful in
healthy lifestyle and food preparation
The Task Force was comprised of the following teachers:
Lynn Blakesley
Shelley Goerdt
Audra Cooper
Ignacio High School
Lakewood High School
Grandview High School
Sarah Davis
Englewood High School
Autumn Francis
Lakewood High School
Julie Olsen
Monarch High School
Donna Erlewine
Broomfield High School
Michelle Croissant-KocH
FACS Program Director
Colorado Community College System
9101 E. Lowry Blvd.
Denver, CO 80230
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COLORADO FAMILY AND CONSUMER SCIENCES
CULINARY NUTRITION
ESSENTIAL UNITS OF STUDY AND STANDARDS
CULINARY NUTRITION COURSE OVERVIEW:
The purpose of the course is to develop lifelong, healthy individuals with an understanding of
healthy and nutritious cooking techniques. Emphasis is placed on implementing healthy
nutritional choices, preparing nutrient dense foods, exploring careers related to culinary
nutrition, and practicing wise consumer decisions.
DELIVERY OF CULINARY NUTRITION CURRICULUM
This document was created as a guide for Family and Consumer Sciences (FACS) teachers to
establish consistency in Culinary Nutrition Programs throughout the state of Colorado.
Programs may differ in length of time and grade levels taught. It is suggested that teachers
adapt the curriculum to address the needs most relative(relevant)? to the students currently
enrolled.
The immediate needs of the students may guide the order of the content delivery. Student’s
activities should include problem solving, critical thinking, and decision making related to their
own education, caring for their children, investigating information and locating resources to
enhance their own and their children’s lives. The National Organization of Family, Career, and
Community Leaders of America, (FCCLA) has projects and service learning opportunities that
can be incorporated to support these activities. Delivery of the curriculum should include lab
experience opportunities where students can apply the content from the course. An ideal
program would include……….
The teacher is the facilitator, a mentor, an advocate and manager who involves the students
in active learning rather than passive. Effective facilitation of the Teen Parent curricula
requires sensitivity to the challenges of parenting as a teenager. The teacher not only delivers
the curriculum but mentors the students beyond it. As mentor, the instructor often refers
students to outside agencies and assists students in acquiring and managing support services.
Technical assistance is provided for applications, reports and documentation required to
receive services. The role of the Teen Parent teacher may also include support to extended
family members. All effort is given in order to motivate students to stay in school and work
toward graduation.
RECOMMENDATIONS
A MULTIPLE CONTENT COURSE OUTLINE
The Culinary Nutrition curriculum has six learning units that can be offered sequentially or
interchangeably as needed to meet the needs of the students enrolled in the program.
Teachers are encouraged to create a Scope and Sequence from the content outline to fit their
program format and the individual student population. The course outline includes extensive
topics and content addressing the wide scope of needs of the culinary population, however it
may be necessary to emphasize or expand the learning of a particular unit over another.
There are overlapping themes in each of the units that offer content review and or
simultaneous instruction.
LENGTH OF COURSE:
This course content is designed as a semester-long experience but is not restricted to the
provided format. Students may be added during the year as needed with credit to be
determined by counselors and principals. Students may also be enrolled for multiple years to
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cover all units of study. Students continuing in the program for multiple years are encouraged
to enroll in other FACS courses.
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TEACHER QUALIFICATIONS:
The teacher of this course must hold a Colorado teaching certificate. It is highly
recommended the teacher have an endorsement to teach Family and Consumer Studies.
FACS PROGRAM APPROVAL :
School districts can apply for a CTE state approved program. By doing so, the district ensures
that a CTE endorsed instructor is teaching the course and following the state guided outline
and standards. For more information about program approvals go to
www.coloradostateplan.com.
FCCLA
Family, Career, and Community Leaders of America (FCCLA) is a curricular organization that is
aligned with all Family and Consumer Sciences programs in the state of Colorado. All
approved programs must show participation in FCCLA through local participation or
state/national affiliation. FCCLA programs can enhance the learning beyond the traditional
classroom and offer a variety of leadership opportunities for students. The Culinary Nutrition
Task Force has reviewed both state and national programs and has aligned programs to
specific competencies. The Culinary Nutrition teacher should not be limited by these
recommendations and can add or subtract any programs they see as beneficial in their
classroom.
The Culinary Nutrition Task Force recommends using the STAR Events Illustrated Talk and
Digital Stories for Change; in addition to using the National Program Power of One and/or
Student Body within a Culinary Nutrition program. These three events could apply to any of
the listed competencies and are a great FCCLA introduction for students and teachers. The
Food Innovations, Community Service, Chapter Service, Chapter Showcase, and Dynamic
Leadership events could also fit naturally into various areas within the Culinary Nutrition
Curriculum.
More information regarding FCCLA can be found at: www.fccla.com, www.fcclainc.org, or
fccla.cccs.edu.
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CULINARY COURSE OUTLINE
Course Description:
This is a semester-long course designed for high school teens, both male and female.
Students will learn to use best practices in culinary nutrition. The main focus of this course is
to support students with various resources and skills as they move towards their goal of high
school graduation.
Areas of study will include:

Unit
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The Recommended Resources for a Colorado
Teen Parenting Course
Recommended Curricula
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COLORADO TEEN PARENTING CONTENT STANDARDS
UNIT I: Pregnancy, Labor, and Delivery
FACS Area of Study: Parenting
CONTENT STANDARD: NS15.4 Analyze physical and emotional factors related to beginning
the parenting process.
Process Questions: What are the best practices to
promote and maintain a healthy pregnancy and delivery?
COMPETENCIES (Outcome/Objectives)
NS15.4.1 Analyze biological processes related to prenatal
development, birth, and health of child and mother.
NS15.4.2 Analyze the emotional factors of prenatal development
and birth in relation to the health of parents and child.
Unit topics
& Code
TPPL.01
TPPL.02
TPPL.03
TPPL.04
FCCLA
Events
TPPL.01
TPPL.02
CONTENT STANDARD: NS15.1 Analyze roles and responsibilities of parenting.
Process Questions: In which ways can partners
responsibility and support during pregnancy, labor, and
delivery?
COMPETENCIES (Outcome/Objectives)
NS15.1.1 Analyze parenting roles across the life span.
Unit topics
& Code
TPPL.02
TPPL.03
TPPL.04
NS15.1.2 Analyze expectations and responsibilities of parenting.
TPPL.02
TPPL.03
TPPL.04
CO3.1.7 Define the father’s role in supporting partner in
pregnancy, labor, and delivery.
TPPL.02
TPPL.03
TPPL.04
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FCCLA
Events
9
FACS Area of Study: Nutrition and
Wellness
CONTENT STANDARD: NS14.3 Demonstrate ability to acquire, handle, and use foods to
meet nutrition and wellness needs of individuals and families across the life span.
ACADEMIC STANDARDS:
Process Questions: What are the factors contributing to
nutritional practices during pregnancy?
COMPETENCIES (Outcome/Objectives)
Unit topics
& Code
TPPL.03
FCCLA
Events
NS14.3.1 Apply various dietary guidelines in planning to meet
nutrition and wellness needs.
NS14.3.2 Design strategies that meet the health and nutrition
requirements of individuals and families with special
needs.
CO3.1.5 Assemble a list of community resources that are
available during pregnancy.
CO3.1.6 Compare and contrast the benefits of specific nutrients
during pregnancy.
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TPPL.03
TPPL.03
TPPL.03
10
UNIT II: Postpartum and Newborn Care
FACS Area of Study: Human Development
CONTENT STANDARD: NS 12.1 Analyze principles of human growth and development
across the life span.
Process Questions:
What are the physical, emotional, social and intellectual
characteristics of a newborn?
What factors will affect human growth and development in a
newborn? cultural? social? environmental? religious? genetic?
gender?
COMPETENCIES (Outcome/Objectives)
NS 12.1.1 Analyze physical, emotional, social, spiritual, and
intellectual development.
Unit topics
& Code
TPPN.01
FCCLA
Events
CONTENT STANDARD: NS 12.2 Analyze conditions that influence human growth and
development.
Process Questions:
What do I need to know about newborn screening tests, and why
are they important?
What problems or difficulties exist that constrain human growth
and development in a postpartum mother and newborns?
What factors will affect human growth and development in a
newborn? cultural? social? environmental? religious? genetic?
gender?
What social services are available for teen parents and how do
they access them?
COMPETENCIES (Outcome/Objectives)
NS 12.2.1 Analyze the effect of heredity and environment on
human growth and development.
Unit topics
& Code
TPPN.02
TPPN.03
TPPN.04
TPPN.05
NS 12.2.2 Analyze the impact of social, economic, and
technological forces on individual growth and development.
TPPN.02
TPPN.03
TPPN.04
TPPN.05
NS 12.2.3 Recognize the effects of gender, ethnicity, and culture
on individual development.
TPPN.04
TPPN.05
NS 12.2.4 Analyze the effects of life events on individuals'
physical, intellectual, social, moral, and emotional development.
TPPN.04
TPPN.05
TPPN.06
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Events
11
NS 12.2.5 Critique geographic, political, and global influences on
human growth and development.
OP-MoE 9.5 Point out the risks of STDs/STIs to pregnancy and
newborns.
TPPN.04
TPPN.05
TPPN.03
CONTENT STANDARD: NS 12.3 Analyze strategies that promote growth and development
across the life span.
Process Questions:
What factors will affect human growth and development in a
newborn? cultural? social? environmental? religious? genetic?
gender?
COMPETENCIES (Outcome/Objectives)
Unit topics
& Code
NS12.3.3 Analyze the role of family and social services support
systems in meeting human growth and development needs.
TPPN.03
TPPN.05
CO 4.1 Value the need for newborn screening and follow-up.
TPPN.02
FCCLA
Events
FACS Area of Study: Parenting
CONTENT STANDARD: NS 15.2 Evaluate parenting practices that maximize human growth
and development.
Process Questions:
What are the problems which may occur between teenage
parents and their partners?
How can a teen dad maintain a good relationship with his child?
COMPETENCIES (Outcome/Objectives)
Unit topics &
Code
NS 15.2.2 Apply communication strategies that promote
positive self-esteem in family members.
TPPN.06
MGP-TD.14.1 Grasp some of the problems which may occur
between teenage parents and their partners.
TPPN.06
MGP-TD.14.5 Point out skills a non-custodial father can do to
help maintain a good relationship with his child.
TPPN.06
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Events
12
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UNIT III: Child Safety and Wellness
FACS Area of Study: Nutrition and Wellness
CONTENT STANDARD: NS 14.1 Analyze factors that influence nutrition and wellness
practices across the life span.
Process Questions:
What are the factors contributing to nutritional practices and
wellness across the life span?
How has analyzing the factors changed over time?
What impact do social influences have on feeding choices?
COMPETENCIES (Outcome/Objectives)
NS 14.1.1 Explain physical, emotional, social, psychological, and
spiritual components of individual and family wellness.
Unit topics
& Code
TPCS .01
NS 14.1.2 Analyze the effects of psychological, cultural, and social
influences on food choices and other nutrition practices.
TPCS .01
MGP-B1Y 4.1 Choose immunizations a baby needs to protect
him/her from disease, including ages at which baby is to receive
each one.
TPCS .01
MGP-B1Y 4.2 Utilizing techniques for preventing and treating
diaper rash and caring for a colicky baby.
TPCS .01
MGP-B1Y 4.3 Examine how to care for a sick child. (A-3)
TPCS .01
MGP-B1Y 4.4 Apply strategies to keep a baby healthy.
TPCS .01
MGP-B1Y 12.2 Utilizing techniques for putting baby to sleep
without hassle
TPCS .01
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Events
14
CONTENT STANDARD: NS 14.2 Evaluate the nutritional needs of individuals and families in
relation to health and wellness across the life span
Process Questions:
What beliefs, actions, or conditions create limits or prevent the
accomplishment of optimal wellness on the individual and family?
What are the current standards for evaluating the nutritional
content of food?
What questions do we ask in order to evaluate the nutritional
content of foods?
What would be the consequences of not communicating these
needs to our families?
COMPETENCIES (Outcome/Objectives)
NS 14.2.1 Analyze the effect of nutrients on health, appearance,
and peak performance.
Unit topics
& Code
TPCS .03
NS 14.2.2 Analyze the relationship of nutrition and wellness to
individual and family health throughout the life span.
TPCS .03
NS 14.2.4 Analyze sources of food and nutrition information,
including food labels, related to health and wellness.
TPCS .03
MGP-B1Y 10.1 Recognize how and when to introduce solid foods.
TPCS .03
FCCLA
Events
FACS Area of Study: Parenting
CONTENT STANDARD: NS 15.1 Analyze roles and responsibilities of parenting.
Process Questions:
• What societal conditions influence parenting at various
stages of the life cycle? What are the roles that adults
assume when they become parents?
• What viewpoints do others have about the roles of
parenthood and how are these viewpoints formed?
• What contradictions exist between the perception of
parenthood and the realities of parenthood?
• How do we form our beliefs about the roles and
responsibilities of parenthood?
• What new meanings or insights have we become aware of
as a result of communicating the roles and responsibilities
of parenthood?
• What do we do about communicating the roles and
responsibilities of parenthood to families and communities?
COMPETENCIES (Outcome/Objectives)
Unit topics & Code
NS 15.1.1 Analyze parenting roles across the life span.
TPCS .01, TPCS
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Events
15
.02, TPCS .03,
TPCS .04, TPCS
.05
NS 15.1.2 Analyze expectations and responsibilities of
parenting.
TPCS .01, TPCS
.02. TPCS .03,
TPCS .04, TPCS
.05
NS 15.1.3 Analyze consequences of parenting practices to
the individual, family, and society.
TPCS .04, TPCS
.05
NS 15.1.4 Analyze societal conditions that influence
parenting across the life span.
TPCS .02, TPCS
.04
NS 15.1.5 Explain cultural differences in roles and
responsibilities of parenting.
TPCS .01, TPCS
.02, TPCS .03,
TPCS .04, TPCS
.05
MGP-B1Y 9.1 Propose how to make ones home as safe as
possible, including emergency response plans.
TPCS .02
CONTENT STANDARD: NS 15.2 Evaluate parenting practices that maximize human growth
and development.
Process Questions:
• What parenting skills and practices should we advocate that
would support well-being of family members throughout the life
span?
• What communication strategies support the emotional well-being
of family members?
COMPETENCIES (Outcome/Objectives)
NS 15.2.4 Assess the effects of abuse and neglect on children and
families and determine methods for prevention.
Unit topics
& Code
TPCS .04,
TPCS .05
FCCLA
Events
UNIT IV: Principles of Child Development-Birth to Three
FACS Area of Study: Human Development
CONTENT STANDARD: NS12.1 Analyze principles of human growth and development
across the life span.
Process Questions: What actions can individuals, families, and
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society take to promote optimal human growth and development?
COMPETENCIES (Outcome/Objectives)
NS12.1.1 Analyze physical, emotional, social, spiritual, and
intellectual development.
NS12.1.2 Analyze interrelationships among physical, emotional,
social, and intellectual aspects of human growth and
development.
NS12.1.3 Analyze current and emerging research about human
growth and development, including research on brain
development.
Unit topics
& Code
TPBT.01
TPBT.02
TPBT.03
TPBT.04
TPBT.01
TPBT.02
TPBT.03
TPBT.04
FCCLA
Events
TPBT.01
TPBT.02
TPBT.03
TPBT.04
CONTENT STANDARD: NS12.2 Analyze conditions that influence human growth and
development.
Process Questions: What are the areas and characteristics of
human development?
COMPETENCIES (Outcome/Objectives)
Unit topics
& Code
TPBT.04
FCCLA
Events
NS12.2.1 Analyze the effect of heredity and environment on
human growth and development.
NS12.2.2 Analyze the impact of social, economic, and
technological forces on individual growth and
development.
TPBT.01
TPBT.03
TPBT.04
NS12.2.4 Analyze the effects of life events on individuals'
physical, intellectual, social, moral, and emotional
development.
TPBT.01
TPBT.02
TPBT.03
TPBT.04
CONTENT STANDARD: NS12.3 Analyze strategies that promote growth and
development across the life span.
Process Questions: What actions can we practice that would
promote human growth and development for individuals and
families?
COMPETENCIES (Outcome/Objectives)
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Unit topics
& Code
FCCLA
Events
17
TPBT.01
TPBT.02
TPBT.03
TPBT.04
NS12.3.1 Analyze the role of nurturance on human growth and
development.
NS12.3.2 Analyze the role of communication on human growth and
development.
TPBT.03
TPBT.04
CO2.1.1 Practice techniques to enhance social and
emotional development of their child.
TPBT.03
CO2.1.2 Imitate infant stimulation and play activities to enhance
child’s learning which are appropriate to child’s
developmental stage and temperament.
TPBT.02
TPBT.03
TPBT.04
FACS Area of Study: Parenting
CONTENT STANDARD: NS15.2 Evaluate parenting practices that maximize human
growth and development.
Process Questions: What are parenting practices that
maximize human growth and development?
COMPETENCIES (Outcome/Objectives)
NS15.2.1 Choose nurturing practices that support human
growth and development
NS15.2.2 Apply communication strategies that promote positive
self-esteem in family members.
Unit topics &
Code
TPBT.01
TPBT.02
TPBT.03
TPBT.04
FCCLA
Events
TPBT.01
TPBT.03
TPBT.04
UNIT V: Personal and Family Health
FACS Area of Study: Nutrition and Wellness
CONTENT STANDARD: NS 14.2 Evaluate the nutritional needs of individuals and families in
relation to health and wellness across the life span
Process Questions:
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What do I need to know about nutrition labels, calorie intake and
portion control?
After examining new perspectives that contribute to nutritional
practices and wellness, what new meaning might be gained from
these actions?
COMPETENCIES (Outcome/Objectives)
NS 14.2.2 Analyze the relationship of nutrition and wellness to
individual and family health throughout the life span.
Unit topics
& Code
TPPF.01
NS14.2.3 Analyze the effects of food and diet fads, food
addictions, and eating disorders on wellness.
TPPF.01
NS 14.2.4 Analyze sources of food and nutrition information,
including food labels, related to health and wellness.
TPPF.01
FCCLA
Events
CONTENT STANDARD: NS 14.3 Demonstrate ability to acquire, handle, and use foods to
meet nutrition and wellness needs of individuals and families across the life span. (Corrected
1-09-09)
Process Questions:
What contextual factors should be considered to meet the nutritional
needs of individuals and families across the life span?
What personal factors will affect our decisions in preparing and
serving food?
What might the consequences on the well-being of individuals,
families, and societies be when foods are not prepared and served to
meet nutritional needs?
What do we do about planning, preparing, and serving foods that
meet the nutritional needs of families and individuals across the life
span?
How do environmental, social, cultural, and political factors affect
our decisions about preparing and serving foods to meet nutritional
needs of families and individuals across the life span?
What might be the impact of food handling and preparation on the
individual? family? What future actions could be recommended?
COMPETENCIES (Outcome/Objectives)
NS 14.3.1 Apply various dietary guidelines in planning to meet
nutrition and wellness needs.
FACS Area of Study: Parenting
Unit topics
& Code
TPPF.01
FCCLA
Events
CONTENT STANDARD: CO 2.1 Demonstrate knowledge of effective parenting skills.
Process Questions:
What is the best action to take ethically, economically, and socially
for managing the roles and responsibilities of parenthood?
What societal conditions influence parenting at various stages of the
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life cycle? What are the roles that adults assume when they become
parents? What contradictions exist between the perception of
parenthood and the realities of parenthood?
COMPETENCIES (Outcome/Objectives)
CO 2.1.3 Plan ways to meet the health, wellness and safety needs of
their children.
CO2.1.7 Analyze the negative effect of tobacco, alcohol and drug
abuse upon child development and the family unit.
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Unit
topics &
Code
TPPF.01
FCCLA
Events
TPPF.02
20
FACS Area of Study: Family
CONTENT STANDARD: NS 6.1 Analyze the effects of family as a system on individuals and
society
Process Questions:
What role does family play in the development of the
individual?
COMPETENCIES (Outcome/Objectives)
NS 6.1.1 Analyze family as the basic unit of society
Unit topics &
Code
TPPF.03
FCCLA
Events
CONTENT STANDARD: NS 6.2 Evaluate the effects of diverse perspectives, needs, and
characteristics of individual and families.
Process Questions:
How do cultural, social, and economic differences affect the
characteristics of individuals and families?
COMPETENCIES (Outcome/Objectives)
NS6.2.1 Demonstrate awareness of multiple diversities and
their effects on individuals, families, and society.
NS6.2.2 Analyze the effects of social and cultural diversity on
individual and families.
Unit topics &
Code
TPPF.03
FCCLA
Events
TPPF.03
UNIT V: Personal and Family Health
FACS Area of Study: Nutrition and Wellness
CONTENT STANDARD: NS 14.2 Evaluate the nutritional needs of individuals and families in
relation to health and wellness across the life span
Process Questions:
What do I need to know about nutrition labels, calorie intake and
portion control?
After examining new perspectives that contribute to nutritional
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practices and wellness, what new meaning might be gained from
these actions?
COMPETENCIES (Outcome/Objectives)
NS 14.2.2 Analyze the relationship of nutrition and wellness to
individual and family health throughout the life span.
Unit topics
& Code
TPPF.01
NS14.2.3 Analyze the effects of food and diet fads, food
addictions, and eating disorders on wellness.
TPPF.01
NS 14.2.4 Analyze sources of food and nutrition information,
including food labels, related to health and wellness.
TPPF.01
FCCLA
Events
CONTENT STANDARD: NS 14.3 Demonstrate ability to acquire, handle, and use foods to
meet nutrition and wellness needs of individuals and families across the life span. (Corrected
1-09-09)
Process Questions:
What contextual factors should be considered to meet the nutritional
needs of individuals and families across the life span?
What personal factors will affect our decisions in preparing and
serving food?
What might the consequences on the well-being of individuals,
families, and societies be when foods are not prepared and served to
meet nutritional needs?
What do we do about planning, preparing, and serving foods that
meet the nutritional needs of families and individuals across the life
span?
How do environmental, social, cultural, and political factors affect
our decisions about preparing and serving foods to meet nutritional
needs of families and individuals across the life span?
What might be the impact of food handling and preparation on the
individual? family? What future actions could be recommended?
COMPETENCIES (Outcome/Objectives)
NS 14.3.1 Apply various dietary guidelines in planning to meet
nutrition and wellness needs.
Unit topics
& Code
TPPF.01
FCCLA
Events
FACS Area of Study: Parenting
CONTENT STANDARD: CO 2.1 Demonstrate knowledge of effective parenting skills.
Process Questions:
What is the best action to take ethically, economically, and socially
for managing the roles and responsibilities of parenthood?
What societal conditions influence parenting at various stages of the
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22
life cycle? What are the roles that adults assume when they become
parents? What contradictions exist between the perception of
parenthood and the realities of parenthood?
COMPETENCIES (Outcome/Objectives)
CO 2.1.3 Plan ways to meet the health, wellness and safety needs of
their children.
CO2.1.7 Analyze the negative effect of tobacco, alcohol and drug
abuse upon child development and the family unit.
Unit
topics &
Code
TPPF.01
FCCLA
Events
TPPF.02
FACS Area of Study: Family
CONTENT STANDARD: NS 6.1 Analyze the effects of family as a system on individuals and
society
Process Questions:
What role does family play in the development of the
individual?
COMPETENCIES (Outcome/Objectives)
NS 6.1.1 Analyze family as the basic unit of society
Unit topics &
Code
TPPF.03
FCCLA
Events
CONTENT STANDARD: NS 6.2 Evaluate the effects of diverse perspectives, needs, and
characteristics of individual and families.
Process Questions:
How do cultural, social, and economic differences affect the
characteristics of individuals and families?
COMPETENCIES (Outcome/Objectives)
NS6.2.1 Demonstrate awareness of multiple diversities and
their effects on individuals, families, and society.
NS6.2.2 Analyze the effects of social and cultural diversity on
individual and families.
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Unit topics &
Code
TPPF.03
FCCLA
Events
TPPF.03
23
UNIT VI: Positive Parenting
FACS Area of Study: Human Development
CONTENT STANDARD: NS 12.3 Analyze strategies that promote growth and development
across the life span.
Process Questions:
What communication skills do we need in order to promote healthy
growth and development
COMPETENCIES (Outcome/Objectives)
NS 12.3.1 Analyze the role of nurturance on human growth and
development.
Unit topics
& Code
TPPP .01
NS 12.3.2 Analyze the role of communication on human growth
and development.
TPPP .01
PIPE 1.1 Recognize that babies learn about relationships,
language, and cooperation from the way parents listen and respond
to them.
TPPP .01
FCCLA
Events
FACS Area of Study: Interpersonal
Relationships
CONTENT STANDARD: NS 13.2 Analyze personal needs and characteristics and their effects
on interpersonal relationships.
Process Questions:
What are our characteristics and needs? (physical, social, emotional,
cognitive, creative)
What personal perspectives and characteristics adversely affect our
relationships?
What assumptions do we make from nonverbal cues when we meet
people who are different from us, from their appearance? gender?
race? ethnic background?
COMPETENCIES (Outcome/Objectives)
NS 13.2.1 Analyze the effects of personal characteristics on
relationships.
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BVSD Curriculum Essentials
Unit
topics &
Code
TPPP .01,
TPPP .05
FCCLA
Events
24
NS 13.2.2 Analyze the effect of personal need on relationships.
TPPP .01
PIPE 2.1 Analyze how a baby’s first relationship will set the basis for
all others.
CONTENT STANDARD: NS 13.3 Demonstrate communication skills that contribute to
positive relationships.
Process Questions:
What communication skills contribute to healthy relationships?
What contextual factors affect communication skills? personal
skills? cultural skills? environment skills?
What communication skills do we need to learn
COMPETENCIES (Outcome/Objectives)
NS 13.3.1 Analyze communication styles and their effects on
relationships.
Unit topics
& Code
TPPP .01
NS 13.3.2 Demonstrate verbal and nonverbal behaviors and
attitudes that contribute to effective communication.
TPPP .01
NS 13.3.3 Demonstrate verbal and nonverbal behaviors and
attitudes that contribute to effective communication.
TPPP .01
NS 13.3.4 Analyze strategies to overcome communication
barriers in family, community and work settings.
TPPP .01
NS 13.3.7 Analyze the roles and functions of communication in
family, work, and community settings.
TPPP .01
MGP-B1Y 11.2 Recognize the importance of talking and playing
with baby.
TPPP .01
FCCLA
Events
FACS Area of Study: Parenting
CONTENT STANDARD: NS 15.1 Analyze roles and responsibilities of parenting.
Process Questions:
What factors will influence our decisions regarding parenting
practices throughout the life span?
What parenting skills and practices should we advocate that
would support well-being of family members throughout the
life span?
What emotions are conveyed and reinforced through
communication strategies?
What are the best actions to take regarding communication
which would foster development throughout the life span?
COMPETENCIES (Outcome/Objectives)
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Unit topics &
FCCLA
25
NS 15.2.1 Choose nurturing practices that support human
growth and development.
NS 15.2.2 Apply communication strategies that promote
positive self-esteem in family members.
NS 15.2.3 Assess common practices and emerging research
about discipline on human growth and development.
MGP- B1Y 12.1 Develop techniques for dealing with an
active toddler.
MGP-DBT 1.1 Select discipline techniques and recognize the
importance of setting and sticking with reasonable limits,
Code
TPPP .02, TPPP
.03, TPPP .04,
TPPP .05
Events
TPPP .05
TPPP .02, TPPP
.03, TPPP .04,
TPPP .05
TPPP .04
TPPP .02, TPPP
.03, TPPP .04,
TPPP .05
CONTENT STANDARD: CO 2.1 Demonstrate knowledge of effective parenting skills.
Process Questions:
What parenting skills and practices should we advocate that would
support well-being of family members throughout the life span?
COMPETENCIES (Outcome/Objectives)
CO 2.1.2 Utilize infant stimulation and play activities to enhance
child’s learning which are appropriate to child’s development, stage ,
temperament.
Unit
topics &
Code
TPPP .01
MGP-B1Y 11.2 Recognize the importance of talking and playing
with baby.
TPPP .01
MGP-B1Y 14.1 Examine techniques for playing with and enjoying
one’s child. (A-3)
TPPP .01
MGP-B1Y 14.2 Identify positive results of playing regularly with
one’s child. (A-4)
TPPP .01
FCCLA
Events
UNIT VII: Personal Empowerment
FACS Area of Study: Career, Community and Family Connections
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26
CONTENT STANDARD: NS1.1 Analyze strategies to manage multiple roles and
responsibilities (individual, family, career, community, and global).
Process Questions:
How will continuous evaluation and improvement of a life plan
support the vision of well-being for individual, family, career,
and community?
How do family, workplace, and community issues impact trends
in the family?
COMPETENCIES (Outcome/Objectives)
NS1.1.2 Analyze the effects of social, economic, and
technological change on work and family dynamics.
NS1.1.6 Develop a life plan, including pathways to acquiring
the
knowledge and skills needed to achieve individual,
family, and career goals.
Unit topics &
Code
FCCLA
Events
TPPE.01,
TPPE.02
TTPE.03
TPPE.01,
TPPE.02
TTPE.03
FACS Area of Study: Interpersonal Relationships
CONTENT STANDARD: NS13.1 Analyze functions and expectations of various types of
relationships.
Process Questions:
What are the characteristics of a respectful, healthy relationship?
What are the functions of the various types of relationships?
Why is it important to have respectful, healthy relationships?
What should we do to create respectful, healthy relationships?
COMPETENCIES (Outcome/Objectives)
Unit topics
& Code
TPPE.06
FCCLA
Events
NS 13.1.1 Analyze processes for building and maintaining
interpersonal relationships
CONTENT STANDARD: NS13.2 Analyze personal needs and characteristics and their effects
on interpersonal relationships.
Process Questions:
What are our characteristics and needs? (physical, social,
emotional, cognitive, creative)
What personal perspectives and characteristics adversely
affect our relationships?
What actions can we take to improve our relationships?
What can we learn about ourselves through selfevaluation?
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27
COMPETENCIES (Outcome/Objectives)
NS13.2.3 Analyze the effects of self-esteem and selfimage on relationships.
Unit topics &
Code
TPPE.01
NS13.2.4 Analyze the effects of life span events and
conditions on relationships.
TPPE.06
NS13.2.5 Explain the effects of personal standards and
behaviors on interpersonal relationships.
TPPE.04,
TPPE.05, TPPE.06
FCCLA
Events
CONTENT STANDARD: NS13.3 Demonstrate communication skills that contribute to positive
relationships.
Process Questions:
What communication skills contribute to healthy
relationships?
What communication skills do we need to learn? What are
their distinguishing characteristics?
COMPETENCIES (Outcome/Objectives)
NS13.3.1 Analyze communication styles and their effects on
relationships.
Unit topics &
Code
TPPE.04,
TPPE.05
NS13.3.2 Demonstrate verbal and nonverbal behaviors and
attitudes that contribute to effective communication.
TPPE.05
NS13.3.3 Demonstrate effective listening and feedback
techniques.
TPPE.04
NS13.3.4 Analyze strategies to overcome communication
barriers in family, community and work settings.
NS13.3.7 Analyze the roles and functions of communication
in family, work, and community settings.
FCCLA
Events
TPPE.04,
TPPE.05,
TPPE.06
TPPE.04,
TPPE.05,
TPPE.06
CONTENT STANDARD: NS13.4 Evaluate effective conflict prevention and management
techniques.
Process Questions:
What strategies should we use to prevent and manage
conflict?
What factors influence stress?
What are coping strategies for dealing with stress?
COMPETENCIES (Outcome/Objectives)
NS3.4.1 Analyze the origin and development of attitudes
and behaviors regarding conflict.
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BVSD Curriculum Essentials
Unit topics &
Code
TPPE.03,
TPPE.04,
TPPE.06
FCCLA
Events
28
NS13.4.3 Apply the roles of decision making and problem
solving in reducing and managing conflict.
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BVSD Curriculum Essentials
TPPE.02,
TPPE.06
29
UNIT VIII: Community Connections
FACS Area of Study: Career, Community and Family Connections
CONTENT STANDARD: NS 1.3 Evaluate the reciprocal effects of individual and family
participation in community activities.
Process Questions:
Who benefits from families utilizing community resources?
How do families locate and identify the appropriate community
resources and services?
COMPETENCIES (Outcome/Objectives)
NS 1.3.4 Analyze community resources and systems of formal
and informal support available to individuals and families.
NS 1.3.5 Analyze the effects of public policies, agencies, and
institutions on the family.
Unit topics &
Code
TPCC .01,
TPCC .02,
TPCC .03
FCCLA
Events
TPCC .01,
TPCC .02,
TPCC .03
FACS Area of Study: Interpersonal Relationships
CONTENT STANDARD: NS 13.4 Evaluate effective conflict prevention and management
techniques.
Process Questions:
What alternative strategies might be used to prevent and
manage conflict?
Where can Teen Parents locate resources for legal and financial
matters?
COMPETENCIES (Outcome/Objectives)
NS 13.4.6 Assess community resources that support conflict
prevention and management
7/2/2014
BVSD Curriculum Essentials
Unit topics &
Code
TPCC .01
FCCLA
Events
30
UNIT IX: Directing Your Future
FACS Area of Study: Career, Community and Family Connections
CONTENT STANDARD: NS 1.1 Analyze strategies to manage multiple roles and
responsibilities (individual, family, career, community, and global).
Process Questions:
What would be the consequences if a person chose not to design
a life plan that reflects family, career, learning, leisure, and
community goals?
How will continuous evaluation and improvement of a life plan
support the vision of well-being for individual, family, career,
and community?
How do family, workplace, and community issues impact trends
in the family?
COMPETENCIES (Outcome/Objectives)
NS 1.1.3 Analyze ways that individual career goals can affect the
family's capacity to meet goals for all family members.
Unit topics &
Code
TPDF .03,
TPDF .04
NS 1.1.4 Analyze potential effects of career path decisions on
balancing work and family.
TPDF .04
NS 1.1.5 Define goals for life-long learning and leisure
opportunities for all family members.
NS 1.1.6 Develop a life plan, including pathways to acquiring the
knowledge and skills needed to achieve individual, family, and
career goals.
FCCLA
Events
TPDF .02,
TPDF .03,
TPDF .04
TPDF .02.
TPDF .03,
TPDF .04
CONTENT STANDARD: NS 1.2 Demonstrate transferable and employability skills in school,
community and workplace settings.
Process Questions:
How can we develop employability skills that support our vision for
the well-being of individual, family, career, and community
(synthesize)?
What effect does work ethic have on the well-being of an
individual? family? career?
How can implementing transferable employability skills impact
individual goals? family goals? career goals?
COMPETENCIES (Outcome/Objectives)
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BVSD Curriculum Essentials
Unit topics
FCCLA
31
NS 1.2.1 Analyze potential career choices to determine the
knowledge, skills, and attitudes associated with each career.
NS 1.2.3 Demonstrate job seeking and job keeping skills.
& Code
TPDF .03,
TPDF .04
Events
TPDF .03,
TPDF .04
Area of Study: Consumer and Family Resources
CONTENT STANDARD: NS 2.1 Demonstrate management of individual and family resources
such as food, clothing, shelter, health care, recreation, transportation, time, and human
capital.
Process Questions:
What criteria can be used to decide the resources needed by a
family?
What are our goals in relation to managing family needs and wants
related to food, clothing, shelter, health care, and transportation?
What personal factors will offset our goals? What resources need to
be considered?
COMPETENCIES (Outcome/Objectives)
NS 2.1.1 Apply management and planning skills and processes to
organize tasks and responsibilities.
NS 2.1.2 Analyze how individuals and families make choices to
satisfy needs and wants.
Unit topics
& Code
TPDF .01
FCCLA
Events
TPDF .01
CONTENT STANDARD: NS 2.6 Demonstrate management of financial resources to meet the
goals of individuals and families across the life span.
Process Questions:
What are our financial goals? What financial planning resources will
be needed to reach our goals?
What criteria should be used to decide how to apply financial
planning? What value will this plan have for us and for family
members?
What are the consequences (positive and negative) of having a
financial plan?
COMPETENCIES (Outcome/Objectives)
NS 2.6.1 Evaluate the need for personal and family financial
planning.
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BVSD Curriculum Essentials
Unit topics
& Code
TPDF .01,
TPDF .02
FCCLA
Events
32
NS 2.6.2 Apply management principles to individual and family
financial practices.
NS 2.6.3 Apply management principles to decisions about
insurance for individuals and families.
NS 2.6.4 Evaluate personal and legal documents related to
managing individual and family finances.
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BVSD Curriculum Essentials
TPDF .01,
TPDF .02
TPDF .01,
TPDF .02
TPDF .01,
TPDF .02
33
Glossary
a la carte. Type of menu in which each menu item is individually priced.
abdominal thrust. A procedure used to save choking victims.
absorption. The process of taking nutrients into the body and making them part of the body.
Adenosine Triphosphate (ATP): ATP is a molecule that serves as the universal energy source for all
plants and animals. In your body, ATP breaks down into adenosine diphosphate plus a separate
phosphate group. This releases energy, which is used to power your body's cells. During periods of
inactivity, the reverse reaction takes place, and the phosphate group is reattached to the molecule using
energy obtained from food. In this way, the ATP molecule is continuously being recycled by
your body.
Adequate Intake (AI). A recommended nutrient intake value, based on observations or experiments,
that is set for nutrients for which no RDA can be determined.
aerobic activity. A physical activity that speeds heart rate and breathing, promoting cardiovascular
health.
agriculture. The use of knowledge and skill to tend soil, grow crops, and raise livestock.
al dente. Italian term describing the way pasta is cooked so its texture is slightly resistant to the bite.
all lipids.
alternative. An option a person might choose when making a decision.
amino acid. A chemical compound that serves as a building block of proteins.
and alcohol; enzymatically controlled process in which a compound is broken down, such as a
and elasticity to batters and doughs.
anemia. A condition resulting from deficiencies of various nutrients, which is characterized by a
anorexia nervosa. An eating disorder characterized by self-starvation.
anthocyanin. A reddish-blue pigment found in vegetables.
Antioxidant: Antioxidants are chemical substances that help protect against cell damage from free
radicals. Well-known antioxidants include vitamin A, vitamin C, vitamin E, carotenoids, and flavonoids.
appetite. A psychological desire to eat.
appetizer. Light food or beverage that begins a meal and is designed to stimulate the appetite.
arcing. Sparking that occurs in a microwave oven when metal comes in contact with the oven walls.
artificial light. Light that comes from electrical fixtures.
artificial sweetener. A product that sweetens food without providing the calories of sugar.
Artisanal. Made by hand, referring to items such as cheeses and chocolates.
ascorbic acid. A food additive that prevents color and flavor loss and adds nutritive value; another
name for vitamin C.
aseptic packaging. A commercial method of packaging food in which a food and its packaging material
are sterilized separately and then the food is packed in the container in a sterile chamber.
bacteria. Single-celled or noncellular microorganisms that live almost everywhere.
basal metabolism. The amount of energy the human body needs to stay alive and carry on vital
processes.
batter. Flour-liquid mixture with a consistency ranging from thin to thick, depending on the
beading. Golden droplets of moisture that sometimes appear on the surface of a meringue.
beef stroganov. A popular Russian meat dish made with tender strips of beef, mushrooms, and a
seasoned sour cream sauce.
beef. Meat obtained from mature cattle over 12 months of age.
beriberi. A disease of the nervous system resulting from a thiamin deficiency, which is characterized
berries. Classification of fruits, including strawberries, raspberries, and grapes, that are small and juicy
and have thin skins.
binge eating disorder. An eating disorder characterized by repeated episodes of uncontrolled eating of
large amounts of food.
bisque. A rich, thickened cream soup.
blend. A combination of spices and herbs.
blend. Several varieties of coffee beans mixed to produce a particular flavor and aroma.
body composition. Proportions of bone, muscle, fat, and other tissues that make up body weight.
body mass index (BMI). A calculation involving a person’s weight and height measurements used by
health professionals to define overweight and obesity.
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BVSD Curriculum Essentials
34
body.
botulism. Foodborne illness caused by eating foods containing the spore-forming bacteria Clostridium
botulinum.
bouillon. Clear broth made from strained, clarified stock.
bouquet garni. Small group of herbs tied together in a cheesecloth bag and added to a food during
cooking for flavor. Parsley, thyme, and bay leaf usually are used.
bran. The outer protective covering of a kernel of grain.
brand name. The name a manufacturer puts on products so people will know that company makes the
products.
budget. A plan for managing income and expenses.
bulgur. Grain product made from whole wheat that has been cooked, dried, partly debranned, and
cracked.
bulimia nervosa. An eating disorder characterized by repeated eating binges followed by inappropriate
behaviors to prevent weight gain.
by numbness in the ankles and legs followed by severe cramping and paralysis.
cacao. A plant that produces beans that are ground into cocoa or made into chocolate.
caffeine. A compound found in products like coffee, tea, chocolate, and cola beverages that acts as a
stimulant.
Cajun cuisine. Hearty fare of rural Southern Louisiana that reflects the foods and cooking methods of
the Acadians, French, Native Americans, Africans, and Spanish.
Calcium: Of all the essential minerals in the human body, calcium is the most abundant. Calcium helps
the body form bones and teeth and is required for blood clotting, transmitting signals in nerve cells, and
muscle contraction. Calcium helps prevent osteoporosis; of the two to three pounds of calcium
contained in the human body, 99% is located in the bones and teeth.
calorie. The unit used to measure the energy value of foods.
candling. Process by which eggs are quality-graded.
canning. A food preservation process that involves sealing food in airtight containers.
carbohydrate into carbon dioxide and ethyl alcohol.
carbohydrate. One of the six basic types of nutrients
career ladder. A career made up of a series of related jobs, each of which builds on the skills learned
in the previous job.
carotene. Chemical substance found in dark green and orange fruits and vegetables that can be
converted into vitamin A by the body; chemical substance that gives orange vegetables and fruits their
color.
cassava. A starchy root plant eaten as a side dish and used in flour form in cooking and baking in
South America.
casserole. A baking dish with high sides.
casserole. A combination of foods baked in a single dish.
caste system. A social system in India that evolved from Hinduism and divided people into groups, or
castes.
catering. Business in which food and beverages are prepared for small and large parties, banquets,
weddings, and other large gatherings.
Catering. The term catering means “to provide food and service for.” For our purposes, catering is the
business of people who work in licensed commercial kitchens, who are properly insured, and who are
trained and skilled in preparing and serving a variety of foods to groups of guests.
caused by an inadequate diet or the body’s inability to use the nutrients taken in.
caviar. The processed, salted roe (eggs) of large fish, most often sturgeon.
cereal. Starchy grain that is suitable to use as food.
ceviche. A marinated raw fish dish served throughout South America.
Chafing Dish. A vessel commonly used for buffets to hold food and keep it warm.
chapatis. A flat bread that is common in India.
chiffon cake. Cake that is a combination of a shortened and unshortened cake; cake that contains fat
and beaten egg whites.
chilies. Term used in Mexico for hot peppers.
chlorophyll. Green pigment found in green plants (including vegetables) that can be adversely affected
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BVSD Curriculum Essentials
35
by heat.
cholesterol. A fatlike substance that occurs naturally in the body and is found in every cell but
chopsticks. Chinese eating utensils.
chorizo. A dark sausage with a spicy, smoky flavor.
chowder. Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from
unthickened milk.
citrus fruits. Classification of fruits, including oranges, lemons, and grapefruit, that have a thick outer
rind and thin membranes separating the flesh into segments.
coagulate. To thicken or form a congealed mass. Proteins are coagulated by heat and can cause a
mixture to thicken.
coagulum. Clumps of a protein food.
colander. A perforated bowl used to drain fruits, vegetables, and pasta.
collagen. Protein constituent of connective tissue in meat. Collagen is tough and elastic but can be
softened by cooking.
combination oven. An oven that can do two types of cooking, such as conventional and convection.
comida. The main meal of the day in Mexico and Spain.
comparison shopping. Evaluating different brands, sizes, and forms of a product before making a
purchase decision.
congee. A thick porridge made from rice or barley often served for breakfast in China.
conquistador. Spanish conqueror who invaded Mexico during the early 1500s.
conservation. The planned use of a resource to avoid waste.
consommé. Clear, rich-flavored soup made from strained and clarified stock.
contaminant. A potentially harmful substance that has accidentally gotten into food.
convection cooking. Method of cooking in which foods are baked or roasted in a stream of heated air.
convenience food. Food product that has had some amount of service added to it.
Cook Date. A date that a personal chef arranges with her client to go to the client's home to cook.
Often the client will be out, so the personal chef will have a code to bypass an alarm in order to enter
the residence.
cooking losses. Fat, water, and other volatile substances that are retained in pan drippings or cooking
liquid when meats are cooked.
cooking time. The total amount of time food in a microwave oven is exposed to microwave energy.
Copper: Copper is a trace element that is essential for most animals, including humans. It is needed to
absorb and utilize iron. The influence of copper upon health is due to the fact that it is part of enzymes,
which are proteins that help biochemical reactions occur in all cells. Copper is involved in the absorption,
storage, and metabolism of iron. The symptoms of a copper deficiency are similar to iron-deficiency
anemia. Copper may be absorbed by both the stomach and small-intestinal mucosa, with most absorbed
by the small intestine. Copper is found in the blood bound to proteins.
Costing. The assigning of a price to each service offered. In catering, this usually includes the costs of
food, labor, and overhead, plus a markup. Gratuity is sometimes also taken into account.
course. A part of a meal made up of all the foods served at one time.
cover. The amount of space needed by each person at a dining table; area on a table that contains the
linen, dinnerware, flatware, and glassware needed by one person.
crayfish. A crustacean related to the lobster.
Creole cuisine. Style of food popular in the Southern United States that combines cooking techniques
of the French with ingredients of the Africans, Caribbeans, Spanish, and Native Americans.
crêpe. A thin, delicate pancake that is usually rolled around a filling.
crisp-tender. Term used to describe vegetables that have been cooked to the proper degree of
doneness.
croissant. A flaky, buttery French yeast roll shaped into a crescent.
cross-contamination. The transfer of harmful bacteria from one food to another food.
crustacean. Shellfish with a segmented body that is covered by a crustlike shell.
crystalline candy. Type of candy with very small and fine sugar crystals, which give it a smooth and
creamy texture.
culture. The customs and beliefs of a racial, religious, or social group.
curd. Solid portion of coagulated milk.
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36
curdling. Formation of curds (coagulated proteins) that can happen when milk is overheated or an acid
food, such as tomato juice, is added to milk incorrectly.
curry. A type of Indian stew.
custard. Mixture of milk (or cream), eggs, sugar, and a flavoring that is cooked until thickened.
Daily Value. A recommended nutrient intake level that is used on food labels.
decaffeinated. Term describing a product, such as coffee or tea, made by removing most of the
caffeine.
decision-making process. A method for thinking about possible options and outcomes before making
a choice.
deficiency disease. An illness caused by the lack of a sufficient amount of a nutrient.
dehydration. An abnormal loss of body fluids.
dehydration. The process of drying; the removal of water from foods or other items.
del pueblo. Term meaning of the people, which is used to describe Spanish cuisine.
Demographics. The measurable physical characteristics of a population, such as age, sex, marital
status, family size, education, income, and religion.
dendé oil. Palm oil that gives Brazilian dishes a bright yellow-orange color.
diabetes mellitus. A body’s lack of or inability to use the hormone insulin to maintain normal blood
glucose levels.
diet. All the food and drink a person regularly consumes.
dietary antioxidant. A substance in foods that significantly reduces the harmful effects of oxygen on
Dietary Guidelines for Americans. A set of science-based recommendations from the U.S.
Departments of Agriculture and Health and Human Services that urge people to form healthful diet and
activity habits in an effort to promote health and reduce disease risks.
Dietary Fiber: Dietary fiber comes from the thick cell walls of plants. It is an indigestible complex
carbohydrate. Fiber is divided into two general categories: water-soluble and water-insoluble. Soluble
fiber has been shown to lower cholesterol. However, in many studies, the degree of cholesterol
education was quite modest. For unknown reasons, diets higher in insoluble fiber (mostly unrelated to
cholesterol levels) have been shown to correlate better with protection against heart disease in human
trials. Soluble fibers can also lower blood-sugar levels, and some doctors believe that increasing fiber
decreases the body’s need for insulin—a good sign for diabetics. Insoluble fiber acts as a stool softener,
which speeds digestion through the intestinal tract. For this reason, insoluble fiber is an effective
treatment for constipation. The reduction in "transit time" has also been thought to partially explain the
link between a high-fiber diet and a reduced risk of colon cancer.
Dietary Reference Intakes (DRIs). Estimated nutrient intake levels used for planning and evaluating
the diets of healthy people.
dietary supplement. A purified nutrient or nonnutrient substance that is manufactured or extracted
dietitian. A health care professional who has training in nutrition and diet planning.
Differentiation. A marketing term used to describe the distinguishing of one business from another in
terms of specialty or niche within a field.
digestion. The bodily process of breaking food down into simpler compounds the body can use.
dinnerware. Plates, cups, saucers, and bowls.
discretionary calories. The calories left in a person’s daily allowance after making nutrient-dense
choices for all food group servings.
double boiler. Small pan that fits into a larger pan. Food is put in the smaller pan, and water is placed
in the larger pan. The food cooks by steam heat.
dough. Flour-liquid mixture that is stiff enough to be shaped by hand.
dovetail. To overlap tasks to use time more efficiently.
downdraft vent. A vent used in some ranges in which a fan is mounted under the cooktop to draw
cooking fumes away from food before they have a chance to rise through the room.
drawn fish. Fish that has the entrails (insides) removed.
dressed fish. Fish that has the entrails (insides), head, fins, and scales removed.
drupes. Fruits, such as cherries, peaches, and plums, that have an outer skin covering a soft flesh that
surrounds a single, hard pit.
Dutch treat. A way of paying for a meal in a restaurant in which each person in a group pays for himor herself.
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eating disorder. Abnormal eating behavior that endangers physical and mental health.
eggplant. A fleshy, oval-shaped vegetable with a deep purple skin frequently used in Mediterranean
dishes.
elastin. Protein constituent of connective tissue in meat that is tough and elastic and cannot be
softened by cooking.
empanada. An Argentine appetizer.
emulsion. Mixture that forms when oil and liquid are combined.
endosperm. The largest part of a kernel of grain containing most of the starch and the protein of the
kernel but few minerals and little fiber.
ENERGY STAR label. A label manufacturers voluntarily place on refrigerators, freezers, and
dishwashers that exceed federal minimum energy standards by a certain amount.
EnergyGuide label. A yellow tag that shows an estimated yearly energy usage for the major appliance
on which it appears.
enriched. Having added nutrients to replace those lost through processing.
entree. Main course.
entrepreneur. A person who sets up and runs his or her own business.
environment. Interrelated factors, including air, water, soil, mineral resources, plants, and animals,
that ultimately affect the survival of life on earth.
enzymatic browning. Darkening process some fruits undergo when exposed to the air.
enzyme. Complex protein produced by living cells that causes specific chemical reactions.
escargot. A snail eaten as food.
Essential Amino Acids: Essential Amino Acids are amino acids that your body does not have the
ability to synthesize. Hundreds of different amino acids exist in nature, and about two dozen of them
are important to human nutrition. Nine of these–histidine, isoleucine, leucine, lysine, methionine,
phenylalanine, theronine, tryptophan, and valine–are considered essential, since they must be supplied
by your diet.
Estimated Average Requirement (EAR). A nutrient intake value that is based on research and
estimated to meet the needs of half the healthy people in a group.
etiquette. Rules set by society to guide social behavior.
extension agent. Family and consumer sciences professional employed by the Cooperative Extension
Service who works with adults and with young people involved in 4-H programs, offers classes, and/or
writes educational materials that are published by the Department of Agriculture.
fad. A practice that is very popular for a short time.
fallacy. A mistaken belief.
Farmstead Cheese. Cheese that is produced at a dairy using milk from the dairy.
fasting. Denying oneself food.
fat fish. Fish having flesh that is fattier than the flesh of lean fish.
fat replacer. A product that cuts the amount of fat in foods while keeping the flavors and textures fat
provides.
fat. One of the six basic types of nutrients that is an important energy source.
fat-soluble vitamin. A vitamin that dissolves in fats and can be stored in the fatty tissues of the
fatty acid. A chemical chain containing carbon, hydrogen, and oxygen that is the basic component of
feijoada completa. Brazil’s national dish, which is made with meat and black beans.
felafel. A mixture of ground chickpeas, bulgur, and spices that is formed into balls and deep-fried.
fermentation. Process that takes place when yeast cells act on sugars to produce carbon dioxide
fiber. A form of complex carbohydrate from plants that humans cannot digest.
filé. Flavoring and thickening agent made from the leaves of the sassafras tree, which have been dried
and ground into a powder.
fines herbes. A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French
soups and stews.
finfish. Fish that have fins and backbones.
finished food. Convenience food that is ready for eating either immediately or after heating or
thawing.
fish and chips. Battered, deep-fried fish fillets served in England with a British version of French fries.
fish fillet. The side of a fish cut lengthwise away from the backbone.
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fish steak. Cross-sectional slice taken from a dressed fish.
fitness. The body’s ability to meet physical demands.
fixed expense. A regularly recurring cost in a set amount, such as rent, mortgage, or installment loan
payments.
flatware. Forks, knives, spoons, serving utensils, and specialty utensils used to serve and eat food.
flavones. Pigments that make white vegetables, such as cauliflower, white.
fleishig foods. Meat foods as described by Jewish dietary laws.
flexible expense. A regularly recurring cost that varies in amount, such as food, clothing, or utility
bills.
Focus Group. A small group of potential customers brought together to discuss a new product or
service for the purpose of gathering an unscientific sampling of feedback and opinions about the product
or service before it is launched.
food additive. A substance that is added to food for a specific purpose, such as preserving the food.
food allergy. A response of the body’s immune system to a food protein.
Food and Drug Administration (FDA). The federal agency that ensures the safety and
wholesomeness of all foods sold across state lines, except meat, poultry, and eggs.
Food cost: Refers to the price that food actually costs a restaurant, before they add in the additional
costs of preparing it and serving.
food intolerance. A negative physical reaction to a food substance that does not involve the body’s
immune system.
foodborne illness. A disease transmitted by food.
food-drug interaction. An effect a drug has on the way the body absorbs or uses a nutrient or an
effect a food has on the way the body absorbs or uses a drug.
fortified food. A food to which nutrients are added in amounts greater than what would naturally
freeze-drying. A method of commercial food preservation in which water is removed from frozen food
items.
freezer burn. Dry, tough areas that occur on food surfaces that have become dehydrated due to
exposure to dry air in a freezer.
French knife. A versatile kitchen knife that is most often used to cut, chop, and dice fruits and
vegetables.
frijoles refritos. Refried beans, a popular Mexican dish.
fritters. Fruits, vegetables, or meats that are dipped into a batter and fried in hot fat.
from natural sources.
functional food. A food that provides health benefits beyond the nutrients it contains.
gaucho. Nomadic herders of the Pampas in South America during the eighteenth and nineteenth
centuries.
gazpacho. A Spanish soup made with coarsely pureed tomatoes, cucumbers, onions, garlic, green
peppers, olive oil, and vinegar.
gelatin cream. Milk-based dessert thickened with unflavored gelatin.
gelatin. Gummy substance made from the bones and some connective tissues of animals. It may be
flavored or unflavored for use as a food product.
gelatinization. Swelling and subsequent thickening of starch granules when heated in water.
generic product. A plain-labeled, no-brand grocery item.
germ. The reproductive part of a kernel of grain, which is rich in vitamins, protein, and fat.
ghee. Indian clarified butter.
giblets. The edible internal organs of poultry.
glucose. The form of sugar carried in the bloodstream for energy use throughout the body.
gluten. A protein formed when wheat flour is moistened and thoroughly mixed that gives strength
Glycemic Index. A dietary index used to rank carbohydrate-based foods. The glycemic index predicts
the rate at which the ingested food will increase blood sugar levels.
Glycemic Load (GL): Glycemic Load is equal to the Glycemic Index of a food times the number of
grams of carbohydrates in the serving of food that's being eaten. Glycemic Load is believed to correlate
more directly to blood-sugar level changes than Glycemic Index. A detailed explanation of Glycemic
Index and Glycemic Load can be found on Nutrition Data's Glycemic Index page.
goal. An aim a person tries to reach.
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gohan. The Japanese word for meal, which means rice.
goiter. A visible enlargement of the thyroid gland resulting from an iodine deficiency.
gourmet. A person who enjoys being able to distinguish the complex combinations of flavors that make
up foods.
grade. An indication of food quality.
GRAS list. List of food additives that are “Generally Recognized as Safe” by the Food and Drug
Administration (FDA).
gratuity. Sum of money given to a waiter in a restaurant for service rendered.
ground. To connect an appliance electrically with the earth.
growth spurt. A period of rapid growth.
guacamole. A spread made from mashed avocado, tomato, and onion that is popular in Mexico.
Gum Paste. A substance that contains gums and sugar or glucose that is pliable and slow to dry, thus
making it a good medium to work with in forming edible decorations.
gumbo. A Creole specialty that is a thick, souplike mixture containing a variety of seafood, poultry,
meats, vegetables, and rice.
haggis. A Scottish dish made from a sheep’s stomach stuffed with a pudding made from oatmeal and
the sheep’s organs.
Halal. Foods considered lawful for consumption according to the Islamic religion.
Haram. Foods that are forbidden to be eaten according to the Islamic religion.
haute cuisine. A style of French cooking characterized by elaborate preparations, fancy garnishes, and
rich sauces.
headspace. Space between the food and the closure of a food storage container.
healthy weight. A body mass index of 18.5 to 24.9 in an adult.
herb. A leaf of a plant usually grown in a temperate climate and used to season food.
holloware. Tableware, such as bowls, tureens, and pitchers, used to serve food and liquids.
homogenization. Mechanical process by which milkfat globules are broken into tiny particles and
spread throughout milk or cream to keep the cream from rising to the surface of the milk.
hors d’oeuvres. Small dishes designed to stimulate the appetite.
hot pack. Process of packing vegetables or fruits that have been preheated in water or steam into
canning jars and covering them with cooking liquid or boiling water.
hot spot. An area of a food cooked in a microwave oven that reaches a higher temperature than
surrounding areas due to receiving a greater concentration of microwave energy.
hunger. The physical need for food.
husmankost. The traditional, everyday style of cooking enjoyed in Swedish homes.
hydrate. To cause a substance to absorb water.
hydrogenation. A process by which hydrogen atoms are chemically added to unsaturated fatty acids
hypertension. High blood pressure.
immature fruit. Fruit that is small and has such characteristics as poor color, flavor, and texture, which
will not improve with time.
impulse buying. Making an unplanned purchase without much thought.
imu. A pit lined with hot rocks used to roast a whole, young pig at a Hawaiian luau.
in liquid oils to turn the oils into more highly saturated solid fats.
Inca. A group of Native South Americans who built a large empire in the Andes mountains prior to the
Spanish conquest.
income. Money received.
Insulin: Insulin is a hormone that's secreted by your pancreas to help regulate blood-sugar level and
promotes glycogen storage. Individuals with diabetes mellitus supplement insulin to make up for their
body's inability to produce sufficient amounts.
interview. A meeting between an employer and a job applicant held to discuss the applicant’s
qualifications for a job opening.
International Unit (IU): IU is a measurement unit that is primarily used on nutrition labeling for
vitamin A. One IU is equivalent to 0.3 mcg of retinol, 0.6 mcg of beta-carotene, or 1.2 mcg other
provitamin-A carotenoids.
Iron: Iron is one of the human body’s essential minerals. It forms part of hemoglobin, the component
of the blood that carries oxygen throughout the body. People with iron-poor blood tire easily because
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their bodies are starved for oxygen. Iron is also part of myoglobin, which helps muscles store oxygen.
With insufficient iron, adenosine triphosphate (ATP; the fuel the body runs on) cannot be properly
synthesized. As a result, some iron-deficient people can become fatigued even when they are not
anemic.
irradiation. A commercial food preservation method that exposes food to low-level doses of gamma
rays, electron beams, or X rays.
jambalaya. A Creole specialty that is a mixture of rice; seasonings; and shellfish, poultry, and/or
sausage.
kasha. A Russian staple food made of buckwheat or other grains that are fried and then simmered until
tender.
kashrut. Jewish dietary laws.
kernel. A whole seed of a cereal.
kibbutzim. Cooperative farm villages in Israel.
korma. A major Indian cooking technique in which foods are braised, usually in yogurt.
kosher. Foods prepared according to Jewish dietary laws.
kulich. A tall, cylindrical Russian yeast bread filled with fruits and nuts.
lamb. The meat of sheep less than one year old.
Latin America. The landmass that stretches southward from the Rio Grande to the tip of South
America.
leader. A person who has influence over others.
lean fish. Fish that have very little fat in their flesh.
leavening agent. An ingredient that produces gases in batters and doughs, causing baked products
legumes. Peas, beans, and lentils.
lifestyle. The way a person usually lives.
lingonberry. A tart, red berry used in Swedish desserts.
Lipid: A general classification to denote water-insoluble compounds, such as fatty acids and sterols.
luau. Elaborate outdoor feast popular in the Hawaiian Islands.
lutefisk. A traditional Norwegian fish dish made from dried cod that have been soaked in a lye solution
before cooking.
macromineral. A mineral needed in the diet in amounts of 100 or more milligrams each day. Lipid: A
general classification to denote water-insoluble compounds, such as fatty acids and sterols.
Lipid: A general classification to denote water-insoluble compounds, such as fatty acids and sterols.
Macronutrient: Nutritionists often group nutrients into two subclasses, called macronutrients and
micronutrients. Macronutrients refer to those nutrients that form the major portion of your consumption
and contribute energy to your diet. Macronutrients include carbohydrates, fats, protein, and alcohol.
Sometimes water is also considered to be a macronutrient. All other nutrients are consumed in smaller
amounts, and are labeled as micronutrients.
malnutrition. A lack of the right proportions of nutrients over an extended period.
Magnesium: Magnesium is an essential mineral for the human body. It is needed for protein, bone, and
fatty acid formation, making new cells, activating B vitamins, relaxing muscles, blood clotting, and
forming adenosine triphosphate (ATP). The production and use of insulin also requires magnesium.
Manganese: Manganese is an essential trace mineral that is required in small amounts to manufacture
enzymes necessary for the metabolism of proteins and fat. It also supports the immune system and
blood-sugar balance and is involved in the production of cellular energy, reproduction, and bone growth.
manioc. A starchy root plant eaten as a side dish and used in flour form in cooking and baking in South
America.
manners. Social behaviors.
marbling. Flecks of fat found throughout the lean muscles of meat.
Marketing. Advertising or promoting any product or service that's to be sold in a market situation, that
is with buyers and sellers operating under the forces of supply and demand.
masala. A mixture of spices used to make Indian curry.
mazza. Arabian appetizers.
meal manager. Someone who uses resources to reach goals related to preparing and serving food.
meat. The edible portion of mammals.
medical diet. An eating plan prescribed by a physician to address special needs of a person with a
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specific health problem.
melons. Classification of fruits, including cantaloupe, honeydew, and watermelon, that are in the gourd
family and are large and juicy and have thick skins and many seeds.
menu. A list of the foods to be served at a meal.
meringue. Fluffy white mixture of beaten egg whites and sugar, which may be soft or hard.
metabolism. The chemical processes that take place in the cells after the body absorbs nutrients.
mezedhes. Greek appetizers.
Microgram (mcg): A microgram is a unit of measure equal to one one-millionth of a gram (g).
microorganism. A living substance so small it can be seen only under a microscope.
microwave. High-frequency energy wave used in microwave ovens to cook foods quickly.
milchig foods. Dairy foods as described by Jewish dietary laws.
milk solids. Nonfat portion of milk, which contains most of the vitamins, minerals, proteins, and sugar
found in milk.
milkfat. Fat portion of milk.
Milligram (mg): A milligram is a unit of measure equal to one one-thousandth of a gram (g).
minestrone. A popular Italian vegetable soup thick with pasta.
mold. Growth produced on damp or decaying organic matter or on living organisms.
mollusk. Shellfish that has a soft body fully or partially covered by a hard shell.
Monosaccharides: Monosaccharides are simple carbohydrates that consist of a single sugar molecule.
Examples include glucose, fructose, and galactose.
MyPyramid Food Guidance System. A set of tools to help people make healthier food and activity
choices using a science-based eating pattern that sorts foods of similar nutritive values into groups and
subgroups and gives recommended daily intakes for each group.
national brand. A brand that is advertised and sold throughout the country.
natural light. Light that comes from the sun.
new potatoes. Potatoes that are harvested and sent directly to market.
nihon-cha. Japanese term for green teas.
noncrystalline candy. Type of candy in which the sugar syrup is not allowed to form crystals; candy
may be chewy or brittle.
nonstick finish. Coating with nonstick properties used on some cookware and bakeware.
normal body functions.
nouvelle cuisine. A style of French cooking that emphasizes lightness and natural taste in foods.
nutrient-dense food. A food that provides fairly large amounts of vitamins and minerals compared to
the number of calories it supplies.
nutrition labeling. A breakdown of how a food product fits in an average diet that appears on the
product packaging.
obesity. A condition characterized by excessive deposits of body fat. In an adult, obesity is defined as a
body mass index of 30 or more.
occur in the food.
occurs only in foods of animal origin.
okra. Pod-shaped vegetable brought to the United States from Africa that is popular in the Deep South.
omelet. A beaten egg mixture that is cooked without stirring and served folded in half.
open dating. A system of putting dates on perishable and semiperishable foods to help consumers
obtain products that are fresh and wholesome.
open stock. A way of purchasing tableware in which each piece is purchased individually.
organic food. A food produced without the use of synthetic fertilizers, pesticides, or growth stimulants.
Outsourcing. Hiring or subcontracting of other vendors or professionals to provide products or services
for an event.
Overhead. Fixed business costs associated with running a business, such as expenditures for rent,
utilities, equipment, and insurance.
overweight. A condition characterized in an adult by a body mass index of 25 to 29.9.
paella. A Spanish rice dish often containing chicken, shrimp, mussels, whitefish, peas, and rice and
flavored with saffron, salt, pepper, and pimiento.
pareve foods. Foods that contain neither meat nor milk as described by Jewish dietary laws.
Pareve. A kosher term referring to food that contains no meat or dairy ingredients and so may be
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served with either meat or dairy dishes.
paskha. A rich cheesecake that is a popular Russian dessert.
pasta. A paste made from wheat flour that is dried in various shapes, such as macaroni and spaghetti.
pasteurization. Process by which milk and milk products are heated to destroy harmful bacteria.
pastry. Tender, flaky baked product containing flour, fat, water, and salt, which is used as the base for
pies, tarts, and other desserts.
pectin. Carbohydrate found naturally in fruits that makes fruit juices jell.
peer pressure. Influence that comes from people in a person’s social group.
permanent emulsion. Type of emulsion that will not separate on standing; type of emulsion that is
formed when an emulsifying agent is added to a mixture of oil and a water-based liquid.
pesticide. An agent used to kill insects, weeds, and fungi that attack crops.
Phosphorus: Phosphorus is an essential mineral that is usually found in nature combined with oxygen
as phosphate. Most phosphate in the human body is in bone, but phosphate-containing molecules
(phospholipids) are also important components of cell membranes and lipoprotein particles, such as
good (HDL) and bad (LDL) cholesterol. Small amounts of phosphate are engaged in biochemical
reactions throughout the body.
phyllo. A paper-thin pastry made with flour and water used to make many Greek desserts.
pita bread. Flat, round, hollow bread common to the cuisines of Africa and the Middle East.
pitting. Tiny indentations that mark the surface of some aluminum cookware due to a reaction with
some foods and minerals.
place setting. A set of all the dinnerware or flatware pieces used by one person.
plantain. A green, starchy fruit that has a bland flavor and looks much like a large banana.
Polysaccharides: Polysaccharides are complex carbohydrates, made up of multiple sugar molecules.
Examples of polysaccharides include cellulose, starch, and dextrin.
pomes. Classification of fruits, including apples and pears, that have a central, seed-containing core
surrounded by a thick layer of flesh.
porcelain enamel. Glasslike material fused at very high temperatures to a base metal, such as the
outer surfaces of cookware and bakeware.
pork. The meat of swine.
pot. A two-handled cooking utensil.
Potassium: Potassium is an essential mineral that helps regulate heart function, blood pressure, and
nerve and muscle activity. Potassium is also required for carbohydrate and protein metabolism and
helps maintain the proper pH within the body. Those with higher potassium intakes tend to have lower
blood pressure and people with low blood levels of potassium who are undergoing heart surgery are at
an increased risk of developing heart arrhythmias and an increased need for cardiopulmonary
resuscitation. Excessive sodium intake can increase your body's requirements for potassium.
Potentially Hazardous Foods. Foods that require special attention because of the danger of causing
illness if improperly handled.
potluck. A shared meal to which each person or family brings food for the whole group to eat.
poultry. Any domesticated bird.
precycling. Thinking about how packaging materials can be reused or recycled before buying a
product.
Prepping. Washing, cleaning, gutting, cutting, peeling, and chopping ingredients before they're ready
to be used in a recipe or served to a guest.
prepreparation. Any step done in advance to save time when getting a meal ready.
pressure saucepan. Saucepan that cooks foods more quickly than a conventional pan because as
pressure is increased, temperature also increases.
Price Sensitivity. The extent to which price is an important criterion in your customer's decisionmaking process.
process cheese. One of several types of products, including pasteurized process cheese, pasteurized
process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food,
made from various cheeses.
processed food. A food that has undergone some preparation procedure, such as canning, freezing,
drying, cooking, or fortification.
processing time. The amount of time canned goods remain under heat (or under heat and pressure) in
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a canner.
produce. Fresh fruits and vegetables.
Protein: Protein is one of the basic components of food and makes all life possible. Amino acids are the
building blocks of proteins. All of the antibodies and enzymes, and many of the hormones in the body,
are proteins. They provide for the transport of nutrients, oxygen, and waste throughout the body. They
provide the structure and contracting capability of muscles. They also provide collagen to connective
tissues of the body and to the tissues of the skin, hair, and nails.
provincial cuisine. The style of French cooking practiced by most French families using locally grown
foods and simple cooking methods.
Quantitative Data. Data that can be counted or measured in numbers. Examples include sales figures
and number of employees
quiche. A French custard tart served in many variations as an appetizer and a main dish.
quick-freezing. Process of subjecting foods to extremely low temperatures for a short time and then
maintaining them at a normal freezing temperature.
raw pack. Process of packing cold, raw vegetables in canning jars and covering them with boiling water
or syrup.
recipe. Instructions for preparing a particular food.
Recommended Dietary Allowance (RDA). An average daily dietary intake level, based on an
Estimated Average Requirement, that meets the nutrient needs of nearly all healthy people in a group.
recycling. Processing a material so it can be used again.
reduced number of red blood cells in the bloodstream.
reference. A person an employer can call to ask about a job applicant’s capabilities as a worker.
refined. Term used to refer to cereal products made from grain that has had the bran and germ
removed during processing and contains only the endosperm.
reservation. An arrangement made with a restaurant to hold a table for a guest on a given date at a
given time.
retail cut. A smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail
stores.
retort packaging. A commercial method of packaging food in which food is sealed in a foil pouch and
then sterilized in a steam-pressure vessel known as a retort.
ripened cheese. Cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were added
and that was stored for a certain period at controlled temperatures.
risotto. An Italian rice dish made with butter, chopped onion, stock or wine, and Parmesan cheese.
Meats or seafood and vegetables may also be added.
roux. Cooked paste of fat and flour used as the thickening agent in many sauces and gravies.
salad. Combination of raw and/or cooked ingredients, usually served cold with a dressing.
sangria. A Spanish punch made with red wine, fruit juice, and sparkling water.
sanitation. Maintaining clean conditions to prevent disease and promote good health.
Satiety: Satiety refers to the feeling of satisfaction or "fullness" produced by the consumption of food.
Saturated Fat: A saturated fat is a fat or fatty acid in which there are no double bonds between the
carbon atoms of the fatty acid chain. Saturated fats are usually solid at room temperature. Diets high in
saturated fat have been shown to correlate with an increased incidence of atherosclerosis and coronary
heart disease. Dehydrogenation converts saturated fats to unsaturated fats, while hydrogenation
accomplishes the reverse. Common saturated fats include butter, lard, palm oil, coconut oil, cottonseed
oil, and palm kernel oil. Saturated fat is found in dairy products, especially cream and cheese, and in
meat, as well as in many prepared foods. Some studies suggest that replacing saturated fats in the diet
with unsaturated fats will increase one's ratio of HDL to LDL serum cholesterol.
saucepan. A one-handled cooking utensil.
sauerkraut. Fermented or pickled cabbage.
scorching. Burning that results in a color change.
scum. Solid layer made up of milk solids and some fat that often forms on the surface of milk during
heating.
Selenium: Selenium is an essential trace mineral. Selenium activates an antioxidant enzyme called
glutathione peroxidase, which may help protect the body from cancer. Yeast-derived forms of selenium
have induced "apoptosis" (programmed cell death) in cancer cells in test tubes and in animals. One
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study found that men consuming the most dietary selenium developed 65% fewer cases of advanced
prostate cancer than did men with low levels of selenium intake.
semiprepared food. Convenience food that still needs to have some service performed.
serrated blade. A sawtooth edge on a knife.
Service Charge. An additional cost tacked on to a bill to cover gratuity or other expenses.
service contract. An insurance policy for a major appliance that can be purchased from an appliance
dealer to cover the cost of repairs for a period after the warranty on the appliance has expired.
shelf life. The amount of time a food can be stored and remain wholesome.
shellfish. Fish that have shells instead of backbones.
shohet. A licensed slaughterer who butchers animals and fowl following methods described in Jewish
dietary laws.
shortened cake. Cake made with fat.
siesta. A rest period that usually follows the midday meal in Mexico.
slurry. A liquid mixture of milk and flour blended until smooth, which is used as a thickening agent in
sauces and gravies.
Sodium: Sodium is a mineral, an essential nutrient. It helps to maintain blood volume, regulate the
balance of water in the cells, and keep nerves functioning. The kidneys control sodium balance by
increasing or decreasing sodium in the urine. One teaspoon of salt contains about 2,300 milligrams of
sodium, more than four times the amount the body requires per day.
Soft Costs. Variable costs, which include supervising, staff tips, and profit.
Sole Proprietorship. An extremely flexible business structure with a single person as its head. The
single owner is not confined by other partners but also is not shielded from potential liabilities and
financial responsibilities.
soufflé. Fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg
whites are folded.
sourdough. A dough containing active yeast plants that is used as a leavening agent.
Sous Chef. The next in command after the executive chef. Pronounced “sue,” sous means “under” in
French. The sous chef is in charge of all food production and oversees the cooks. The person who fills
this position must be very responsible and able to delegate tasks and make quick decisions.
soybean. A legume with seeds that are rich in protein and oil, which is used in many different forms in
Japanese and Chinese cooking.
spice. A dried root, stem, or seed of a plant grown mainly in the tropics and used to season food.
springform pan. A round pan with a removable bottom that is held together by means of a spring or
latch on the side of the pan.
standing time. The time during which foods finish cooking by internal heat after being removed from a
microwave oven.
starch. Complex carbohydrates stored in plants.
stemware. Glassware with three distinct parts: a bowl, a stem, and a base.
Sterol: A sterol is any of a class of solid cyclic alcohols, found in both plants (e.g., campesterol,
stigmasterol, beta-sitosterol) and animals (e.g., cholesterol).
stock soup. Soup made with a rich-flavored liquid in which meat, poultry, or fish; vegetables; and
seasonings have been cooked.
stockinette. A cloth cover for a rolling pin used to keep dough from sticking to the rolling pin.
store brand. A brand sold only by a store or chain of stores.
stress. Mental tension caused by change.
Subcontracting. The hiring of a third party to provide services or products for a client.
Sugar Alcohol: Sugar alcohols, sometimes called polyols, are a class of carbohydrates that are more
slowly or incompletely absorbed by the human digestive system than sugars. Common sugar alcohols
include sorbitol, mannitol, maltitol, and xylitol. Sugar alcohols contribute less Calories to the diet than
most other types of carbohydrates, but may cause digestive discomfort.
sugar syrup. A mixture of sugar and liquid that is cooked to a thick consistency.
sukiyaki. A popular Japanese dish made of thinly sliced meat, bean curd, and vegetables cooked in a
sauce.
sulfuring. Antidarkening treatment used on some fruits before they are dried.
syneresis. Leakage of liquid from a gel.
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table appointments. All the items needed at the table to serve and eat a meal.
table d’hôte. Type of menu in which one price is given for an entire meal.
table linens. Table coverings and napkins.
Tablescape. The functional meaning of tablescape in the catering, entertaining, and decorating
industries refers to all of the decorating elements that you amass on your table to create a vignette. In
a practical sense, this definition does not refer to the salt and pepper shakers on the table, but rather,
to the decorating aspect of the tabletop.
Tasting. A meeting with clients or prospective clients in which menu items are showcased for
sampling.
Tableware. Anything that goes on the table when setting it, including glassware, serveware, and
flatware.
tandoori. A simple Indian cooking technique, which requires a clay oven called a tandoor.
tang. Prong that attaches a knife blade to the handle.
tapas. Spanish appetizers.
taste buds. Flavor sensors covering the surface of the tongue.
tea. Leaves of a tropical evergreen or bush used to make a beverage, which is also called tea.
technology. The use of knowledge to develop improved methods for doing tasks.
teff. A milletlike grain grown only in Africa and the Middle East.
temporary emulsion. Type of emulsion that forms when oil and a water-based liquid are agitated but
breaks when the agitation stops.that is the body’s chief source of energy.
time-work schedule. A written plan listing actual times for doing specific tasks to prepare a meal or
food product.
Theobromine: Theobromine is an alkaloid compound with a molecular structure similar to caffeine.
Theobromine has a mild stimulating effect on humans, and is found in certain foods, such as cocoa and
chocolate. Theobromine can be lethal to some animals, including dogs and horses, which metabolize
theobromine much more slowly than humans.
tip. Sum of money given to a waiter in a restaurant for service rendered.
to rise and become light and porous.
tofu. A mild-flavored, custardlike cake made from soybeans.
Tolerable Upper Intake Level (UL). The highest level of daily intake of a nutrient that is unlikely to
pose risks of adverse health effects.
tortilla. Flat, unleavened bread made from cornmeal and water used to make many Mexican dishes.
toxin. Poison.
tropical fruits. Classification of fruits, including avocados, bananas, and pineapples, that are grown in
warm climates and are considered to be somewhat exotic.
tumbler. A piece of glassware without a stem.
ultra-high temperature (UHT) processing. A preservation method that uses higher temperatures
than regular pasteurization to increase the shelf life of foods like milk.
underripe fruit. Fruit that has reached full size but has yet to ripen.
underweight. A condition characterized by a body mass index of less than 18.5.
unit pricing. A listing of a product’s cost per standard unit, weight, or measure.
United States Department of Agriculture (USDA). The federal agency that enforces standards for
the quality and wholesomeness of meat, poultry, and eggs sold across state lines.
universal design. Features of rooms, furnishings, and equipment that are usable by as many people as
possible.
universal product code (UPC). A series of lines, bars, and numbers that appears on the package of a
food or nonfood item. This code is used by a computer scanner to identify a product, its manufacturer,
and its size and form.
unripened cheese. Cheese that is prepared for marketing as soon as the whey has been removed
without being allowed to ripen or age.
Unsaturated Fat: An unsaturated fat is a fat or fatty acid in which there are one or more double bonds
between carbon atoms of the fatty acid chain. Such fat molecules are monounsaturated if each contains
one double bond, and polyunsaturated if each contains more than one. Hydrogenation converts
unsaturated fats to saturated fats, while dehydrogenation accomplishes the reverse. Unsaturated fats
tend to melt at lower temperatures than saturated fats, which tend to be solid at room temperature.
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Both kinds of unsaturated fat can replace saturated fat in the diet. Substituting unsaturated fats for
saturated fats helps to lower levels of total cholesterol and LDL cholesterol in the blood.
unshortened cake. Cake made without fat.
Up-Sell. To upgrade or add on options that increase the value of a product or service and allow the
caterer to charge a premium.
variety meats. Edible parts of animals other than muscle, such as liver, heart, and tongue.
veal. The meat of cattle less than three months of age.
Vegan. A person who abstains from consuming or using animal products of any kind.
vegetarian diet. A diet that is built partially or completely on fruits, vegetables, and other plant foods.
Vegetarian. A person who relies on a non-meat diet; the diet may or may not include animal products
such as dairy and/or eggs.
Vitamin A (Retinol): Vitamin A is a fat-soluble vitamin with multiple functions in the body. It helps
cells differentiate, an essential part of cell reproduction. Cells that are not fully differentiated are more
likely to undergo precancerous changes. It is a central component for healthy vision; vitamin A
nourishes cells in various structures of the eye and is required for the transduction of light into nerve
signals in the retina. It is required during pregnancy, stimulating normal growth and development of the
fetus by influencing genes that determine the sequential growth of organs in embryonic development. It
influences the function and development of sperm, ovaries, and placenta and is a vital component of the
reproductive process.
Vitamin B1 (Thiamin): Vitamin B1 is a water-soluble vitamin that the body requires to break down
carbohydrates, fat, and protein. Every cell of the body requires vitamin B1 to form adenosine
triphosphate (ATP). Vitamin B1 is also essential for the proper functioning of nerve cells.
Vitamin B2 (Riboflavin): Vitamin B2 is a water-soluble vitamin that helps the body process amino
acids and fats, activate vitamin B6 and folic acid, and convert carbohydrates to adenosine triphosphate
(ATP). Under some conditions, vitamin B2 can act as an antioxidant.
Vitamin B3 (Niacin): Vitamin B3 is required for cell respiration and helps release the energy in
carbohydrates, fats, and proteins. It also supports proper circulation and healthy skin, functioning of the
nervous system, and normal secretion of bile and stomach fluids. It is used in the synthesis of sex
hormones, treating schizophrenia and other mental illnesses, and as a memory-enhancer. Nicotinic acid
(but not nicotinamide) supplementation improves the blood cholesterol profile, and has been used to
flush the body of organic poisons, such as certain insecticides. People report more mental alertness
when this vitamin is in sufficient supply. A shortage of niacin may be indicated with symptoms such as
canker sores, depression, diarrhea, dizziness, fatigue, halitosis, headaches, indigestion, insomnia, limb
pains, loss of appetite, low blood-sugar, muscular weakness, skin eruptions, and inflammation.
Vitamin B5 (Pantothenic Acid): Vitamin B5 is a water-soluble vitamin involved in the Kreb’s energy
production cycle and is needed for the production of acetylcholine, a neurotransmitter. Vitamin B5 also
triggers the adrenal glands, is essential in transporting and releasing energy from fats, and enables the
synthesis of cholesterol, vitamin D, and steroid hormones. Pantethine—a vitamin B5 byproduct—has
been shown to lower cholesterol and triglycerides in the blood.
Vitamin B6: Vitamin B6 is a water-soluble vitamin and is part of the vitamin B complex. Vitamin B6
plays a role in the synthesis of antibodies by the immune system, which are needed to fight many
diseases. It helps maintain normal nerve function and also acts in the formation of red blood cells.
Vitamin B6 is also required for the chemical reactions needed to digest proteins. The higher the protein
intake, the more the need for vitamin B6.Large doses of vitamin B6 can cause neurological disorders
and numbness. Deficiency of this vitamin can cause mouth and tongue sores, irritability, confusion, and
depression. Vitamin B6 deficiency is uncommon in the United States.
Vitamin B9 (Folate): Vitamin B9, also known as folic acid, is a B vitamin necessary for cell replication
and growth. Folic acid helps form building blocks of DNA, which holds the body’s genetic information,
and building blocks of RNA, needed for protein synthesis. Folic acid is most important, then, for rapidly
growing tissues, such as those of a fetus, and rapidly regenerating cells, like red blood cells and immune
cells. Folic acid deficiency results in an anemia that responds quickly to folic acid supplements. The need
for folic acid increases considerably during pregnancy. Deficiencies of folic acid during pregnancy are
associated with low birth weight and an increased incidence of neural tube defects in infants. Most
doctors, many other health-care professionals, and the March of Dimes recommend that all women of
childbearing age supplement with 400 mcg per day of folic acid. Such supplementation may protect
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against the formation of neural tube defects during the time between conception and when pregnancy is
discovered.
Vitamin B12 (Cobalamine): Vitamin B12 is a water-soluble vitamin needed for normal nerve cell
activity, DNA replication, and production of the mood-affecting substance SAMe (S-adenosyl-Lmethionine). Vitamin B12 acts with folic acid and vitamin B6 to control homocysteine levels. An excess
of homocysteine has been linked to an increased risk of coronary disease, stroke, and other diseases
such as osteoporosis and Alzheimer’s.Vitamin B12 deficiency causes fatigue. A small trial reported that
even some people who are not deficient in B12 showed a marked increase in energy after vitamin B12
injections. However, the relationship between B12 injections and the energy level of people who are not
vitamin B12-deficient has been rarely studied. Oral B12 supplements are unlikely to achieve the same
results as injectable B12, because the body has a relatively poor absorption rate for this vitamin.
Vitamin C (Ascorbic Acid): Vitamin C is an essential water-soluble vitamin that has a wide range of
functions in the human body. One of vitamin C’s important functions is acting as an antioxidant,
protecting LDL cholesterol from oxidative damage. When LDL is damaged, the cholesterol appears to
lead to heart disease, but vitamin C acts as an important antioxidant protector of LDL. Vitamin C may
also protect against heart disease by reducing the stiffness of arteries and the tendency of platelets to
coagulate in the vein. The antioxidant properties also protect smokers from the harmful effects of free
radicals. Small doses of vitamin C taken by nonsmokers before being exposed to smoke have been
shown to reduce the free radical damage and LDL cholesterol oxidation associated with exposure to
cigarette smoke. Vitamin C has a range of additional functions. It is needed to make collagen, a
substance that strengthens many parts of the body, such as muscles and blood vessels, and plays
important roles in healing and as an antihistamine. Vitamin C also aids in the formation of liver bile,
which helps to detoxify alcohol and other substances. Evidence indicates that vitamin C levels in the eye
decrease with age and that vitamin C supplements prevent this decrease, lowering the risk of
developing cataracts. Vitamin C has been reported to reduce activity of the enzyme aldose reductase,
which theoretically helps protect people with diabetes. It may also protect the body against
accumulation or retention of the toxic mineral lead. People with recurrent boils (furunculosis) may have
defects in white-blood-cell function that are correctable with vitamin C supplementation.
Vitamin D (Cholecalciferol): Vitamin D is a fat-soluble vitamin that helps maintain blood levels of
calcium, by increasing absorption from food and reducing urinary calcium loss. Both functions help keep
calcium in the body and therefore spare the calcium that is stored in bones. Vitamin D may also transfer
calcium from the bone to the blood, which may actually weaken bones. Though the overall effect of
vitamin D on the bones is complicated, some vitamin D is certainly necessary for healthy bones and
teeth. Vitamin D is also produced by the human body during exposure to the ultraviolet rays of the sun.
However, seasonal changes, latitude, time of day, cloud cover, smog, and sunscreen can all affect UV
exposure. Vitamin D deficiency is more common in northern latitudes, making vitamin D
supplementation more important for residents of those areas. Vitamin D plays a role in immunity and
blood cell formation and also helps cells differentiate—a process that may reduce the risk of cancer.
From various other studies, researchers have hypothesized that vitamin D may protect people from
multiple sclerosis, autoimmune arthritis, and juvenile diabetes. Vitamin D is also necessary to maintain
adequate blood levels of insulin. Vitamin D receptors have been found in the pancreas, and some
evidence suggests that supplements may increase insulin secretion for some people with adult-onset
diabetes.
Vitamin E (Tocopherol): Vitamin E is an antioxidant that protects cell membranes and other fatsoluble parts of the body, such as LDL cholesterol (the “bad” cholesterol), from damage. Several studies
have reported that supplements of natural vitamin E help reduce the risk of heart attacks.
Vitamin K (Phylloquinone): Vitamin K is necessary for proper bone growth and blood coagulation.
Vitamin K accomplishes this by helping the body transport calcium. Vitamin K is used to treat overdoses
of the drug warfarin. Also, doctors prescribe vitamin K to prevent excessive bleeding in people taking
warfarin but requiring surgery.
waist-to-hip ratio. A mathematical relationship used to evaluate body shape that is calculated by
dividing a person’s waist measurement by his or her hip measurement.
warranty. A seller’s promise that a product will perform as specified or will be free from defects.
watt. A unit of power; the cooking power of microwave ovens is measured and expressed in watts.
wave pattern. The repeated cycle in which energy in a microwave oven is emitted by the magnetron
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weeping. Layer of moisture that sometimes forms between a meringue and a filling.
weight management. Using resources like food choices and physical activity to reach and/or maintain
a healthy weight.
wellness. A state of being in overall good physical, mental, and social health.
whey. Liquid part of coagulated milk.
whisk. A mixing tool made of loops of wire attached to a handle used to incorporate air into foods and
to keep sauces from lumping.
white sauce. A starch-thickened milk product used as a base for other sauces and as a component
whole grain. Term used to refer to cereal products made from grain that contains all three parts of the
kernel—bran, germ, and endosperm
wholesale cut. Large cut of meat shipped to a retail grocery store or meat market.
work center. Section in a kitchen that has been designed around a specific activity or activities.
work simplification. Act of performing tasks in the simplest way possible in order to conserve time
and energy.
work triangle. Imaginary triangle formed by the focal points of the three major work centers found in
a kitchen
yam. Dark orange tuber with moist flesh often confused with a sweet potato.
yeast. Microscopic fungus that can cause fermentation in preserved foods resulting in spoilage.
yield. The average amount or number of servings a given recipe will produce.
Zinc: Zinc is an essential mineral with a wide variety of functions within the human body. Zinc is a
component of over 300 enzymes needed to repair wounds, maintain fertility in adults and growth in
children, synthesize protein, help cells reproduce, preserve vision, boost immunity, and protect against
free radicals, among other functions. Zinc can reduce the body’s ability to utilize copper, another
essential mineral. The ability to interfere with copper makes zinc an important therapy for people with
Wilson’s disease, a genetic condition that causes copper overload. In healthy individuals, however, this
effect is best offset by copper supplementation.
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