FOOD AND NUTRITION II (343)
DESCRIPTION
This course is designed to focus on principles of food preparation, sports nutrition, consumerism, and
career options in the food industry. The study and application of nutrition, sanitation, food sciences, and
technology in this course provides students with laboratory-based experiences that will strengthen their
comprehension of concepts and standards outlined in Science, Technology, Engineering, and Math (STEM)
education. FCCLA may be an integral part of this course.
Total Test Questions: 56
Levels: Grades 9-12
Units of Credit: .50
Prerequisites: Food and Nutrition I (340)
STANDARDS, OBJECTIVES, AND INDICATORS
STANDARD 1
20% of Exam Blueprint
STUDENTS WILL REVIEW AND APPLY THE SKILLS OF KITCHEN MANAGEMENT,
SAFETY, AND SANITATION.
Objective 1:
801-653-9356
Identify food safety and sanitation rules and guidelines to maintain a safe working
environment.
1. Review types of food borne illnesses and methods of prevention.
 Salmonella, E-coli, Botulism, Hepatitis A, Campylobacter,
Staphylococcus
 Cross-contamination
 Proper thawing and storage of food
 Danger zone (41-135 degrees)
 Internal meat temperatures (145-165 degrees)
 Reheat internal food temperature – 165 degrees
 Cooling Foods (from 135 to 70 degrees within 2 hours and then
70 to 41 degrees within 4 hours)
2. FIFO – First In First Out is a method of storage rotation for home and
restaurants.
3. Identify and demonstrate the importance of personal hygiene
 Hand washing and hand care
 Hair covering or tied back
 Uniform – apron/chefs jacket/lab coat
 Discuss use of gloves – use/change (ready to eat food, handling
of protein)
4. Demonstrate disinfection of work surfaces
 Clean means to remove visible soil and food particles
 Sanitize means to use moist heat or chemical agents to reduce
pathogens
5. Apply established safety rules and guidelines to maintain a safe working
environment.
 Basic first aid (prevention and treatment of cuts, burns, slips,
and falls)
 Fire prevention and safety
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FOOD AND NUTRITION II (343)
Objective 2:
Objective 3:
Review and apply culinary terms and abbreviations, equivalents, recipe yields,
and proper measuring techniques with correct equipment.
1. Mise en place
2. 3 tsp = 1 Tbsp.
3. All tablespoon equivalents to 1 cup
4. ¾ cup = ½ cup + ¼ cup
5. Cups/pints/quarts to gallons
Select and explain the appropriate use and care of small appliances and
equipment for specific product preparation and culinary applications.
1. Food processor
2. Immersion blender
3. Internal temperature thermometers/calibration
4. Scale
STANDARD 2
7% of Exam Blueprint
DEMONSTRATE FOOD PREPARATION TECHNIQUES AND NUTRITION OF YEAST
BREADS.
Objective 1:
Objective 2:
Objective 3:
Objective 4:
Objective 5:
801-653-9356
Identify and prepare yeast breads.
1. Lean dough, enriched dough
2. Mixing methods: straight dough, modified straight-dough, sponge
method
Identify and discuss the different types of flours used in bread making: allpurpose flour, unbleach flour, bread flour, and whole wheat flour.
Identify ingredients in yeast breads and their functions.
1. Flour
2. Yeast
3. Liquid
4. Salt
5. Sugar
6. Fat
7. Eggs
Identify the food science principles of yeast breads.
1. Fermentation
2. Kneading
3. Proofing
4. Shaping
5. Baking/oven spring
Review the nutrients found in breads and incorporate guidelines from
MyPlate.
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FOOD AND NUTRITION II (343)
STANDARD 3
11% of Exam Blueprint
APPLY BUDGETING AND CONSUMERISM SKILLS TO MANAGE FOOD COSTS.
Objective 1:
Objective 2:
Students will practice consumerism and budgeting skills related to food.
1. Establish and apply a budget as it relates to food.
2. Apply shopping strategies.
 Create a categorized shopping list
 Take calculator
 Don’t shop when hungry or tired
 Shop alone
3. Identify shopping guidelines and advertising strategies.
 Loss leaders
 Coupons/rebates
 Impulse buys
 Layout of store/shelf placement
 Package dating
 Calculate unit pricing/cost per serving
 Interpret package information
4. Discuss name brands versus store brands.
5. Compare and contrast the use of convenience foods in relation to nutrition, use
of time and money.
Read and interpret food labels as it applies to nutritional value.
1. Identify the components of a food label
 Nutrition facts
 Ingredients are listed from the largest to the smallest amount by weight
 % Daily Value
 Serving size
2. Food label terms
 Low in
 Reduced, less, light
 Good source of
 Organic and natural
 High source of
 100% juice vs. drink, punch, juice cocktail, fruit flavored drink, etc.
STANDARD 4
7% of Exam Blueprint
DEMONSTRATE FOOD PREPARATION TECHNIQUES AND NUTRITION OF MEATS,
POULTRY, AND SEAFOOD.
Objective 1:
801-653-9356
Identify and apply proper internal temperatures of meat, poultry, and seafood
according to the food industry standards.
1. Whole meats (seafood, pork, beef, veal, lamb) – 145 degrees
2. Ground meats (pork, beef, veal, lamb) – 155 degrees
3. Poultry (whole or ground) – 165 degrees
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FOOD AND NUTRITION II (343)
Objective 2:
Objective 3:
Objective 4:
Objective 5:
Identify and discuss different types of meats.
1. Meat (pork, beef, veal, lamb)
2. Poultry (white meat vs. dark meat)
3. Seafood
Identify appropriate meat cooking methods: dry vs. moist
1. Moist heat cooking for less tender cuts (braising, stewing, slow-cooking)
2. Dry heat cooking for tender cuts (broil, grill, roast, sauté)
3. Trimming excess fat
Discuss inspection and grading of meat and poultry.
Review the nutrients found in meats and incorporate guidelines from MyPlate.
STANDARD 5
7% of Exam Blueprint
APPLY PROPER PROCEDURES FOR KNIVES AND KNIFE CUTS.
Objective 1:
Identify types, use, and care of knives.
1. Cutting board – designation of use, stabilization, and sanitation.
2. Types of knives (Chef’s Knife, Paring Knife, Serrated Knife)
3. Sanitation and storage of knives
Objective 2:
Identify and demonstrate different knife cuts
1.
2.
3.
4.
5.
6.
Batonnet
Julienne
Brunoise
Dice
Chiffonade
Diagonal
STANDARD 6
5% of Exam Blueprint
STUDENTS WILL DEMONSTRATE FOOD PREPARATION TECHNIQUES AND NUTRITION
OF SALADS.
Objective 1:
Identify and perform salad preparation skills.
1. Identify classifications of salad dressings—mayonnaise based, and
vinaigrette
Objective 2:
Identify structure, arrangement, and service of a salad.
1.
2.
3.
4.
Freshness
Color
Texture
Ingredients should be well drained, cut into convenient eating size,
prepared right before serving, and follow dressing procedures.
5. Serving
801-653-9356
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FOOD AND NUTRITION II (343)
Objective 3:
Demonstrate knife skills and cutting techniques in salad making.
Objective 4:
Identify the nutrients found in salads and incorporate guidelines from MyPlate.
1.
2.
3.
4.
5.
6.
Carbohydrates (fiber) – pasta, potatoes
Fats – dressings
Protein – meats, cheese, eggs
Minerals – fruits and vegetables (fiber)
Vitamins – fruits and vegetables (fiber)
Water- fruits and vegetables
Objective 5:
Identify types of salads – appetizer, accompaniment, main dish, and dessert.
Objective 6:
Identify categories of salads by the main ingredient – pasta, gelatin, protein,
vegetable, and fruit.
STANDARD 7
20% of Exam Blueprint
STUDENTS WILL EXPLORE HEALTH CONCERNS INCORPORATING GUIDELINES
FROM MYPLATE AND CURRENT DIETARY GUIDELINES THROUGHOUT THE
HUMAN LIFE SPAN.
Objective 1:
Objective 2:
Objective 3:
801-653-9356
Identify the changing nutritional needs across the human life span.
1. Child (12 months to 11 years)
2. Adolescence (12 to 20 years)
3. Adult (21 to 60 years)
4. Elderly (60+ years)
5. Use MyPlate and current dietary guidelines to assess nutritional
needs based on age, gender, and activity level.
Identify sports nutrition guidelines for athletes and/or an active lifestyle.
1. Training
2. Pre-event/exercise
3. Hydration
4. During an event/exercise
5. Recovery
Classify common food and nutrition related health concerns.
1. Diabetes: Type I child/juvenile, Type II adult onset
2. Heart disease
3. Anemia
4. Colon cancer
5. Osteoporosis
6. Obesity
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FOOD AND NUTRITION II (343)
STANDARD 8
11% of Exam Blueprint
STUDENTS WILL DEMONSTRATE FOOD PREPARATION AND NUTRITION OF SOUPS
AND SAUCES.
Objective 1:
Identify the five mother sauces used in standard home and restaurant cooking.
1.
2.
3.
4.
5.
Objective 2:
Béchamel (white sauce)
Veloute
Espagnole
Tomato
Hollandaise
Identify and prepare the two basic types of soup (cream and stock).
1. Cream based soup
 Apply and prepare a béchamel based sauce (white sauce – a
mother sauce)
 Explain the thickening agent for a béchamel sauce is a roux
2. Stock based soup
 Discuss how to prepare a stock using a liquid from cooking meat,
poultry, fish and vegetables using a mirepoix
Objective 3:
Identify and apply proper storage of soups.
Objective 4:
Demonstrate knife skills and cutting techniques in soup making.
Objective 5:
Identify how soups incorporate national guidelines from MyPlate.
STANDARD 9
7% of Exam Blueprint
IDENTIFY AND APPLY THE ELEMENTS OF MEAL PLANNING, MEAL MANAGEMENT, AND
MEAL SERVICE.
Objective 1:
Objective 2:
Objective 3:
Objective 4:
Objective 5:
801-653-9356
Incorporate the current Dietary Guidelines and MyPlate when planning
nutritionally balanced meals.
Plan, prepare, and evaluate aesthetically pleasing meals.
1. Color
2. Texture
3. Flavor
4. Temperature
5. Size and shape
6. Food presentation (plating)
Discuss the factors that influence food costs/budget when meal planning.
Create a work plan (see FCCLA STAR Culinary Arts event)
Identify and demonstrate proper table setting and etiquette.
1. Recognize the steps and elements necessary to present a place setting.
2. Identify and demonstrate correct dining etiquette – tipping, napkin and
flatware placement, cell phone use, and table manners.
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FOOD AND NUTRITION II (343)
STANDARD 10
5% of Exam Blueprint
DEMONSTRATE FOOD PREPARATION TECHNIQUES AND NUTRITION OF PIES/TARTS.
Objective 1:
Objective 2:
Objective 3:
Objective 4:
Identify and prepare pies/tarts (pie shell, single, double).
Identify main ingredients and their functions.
1. Flour
2. Fat
3. Salt
4. Water
Identify basic types of pie/tart fillings and their proper storage.
1. Cream/custard pies – refrigerate
2. Savory pies – refrigerate
3. Fruit pies
Review the nutrients found in pies/tarts and incorporate guidelines from
MyPlate.
STANDARD 11
STUDENTS WILL DISCUSS CAREER OPTIONS AND EMPLOYMENT SKILLS REQUIRED IN
THE FOOD SERVICE INDUSTRY.
Objective 1:
801-653-9356
Identify various career opportunities and educational requirements.
1. Identify various careers involved in culinary/food service
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